Scientists have identified a way to improve the look and taste of potatoes that have been in long-term cold storage. By decreasing the activity of a key enzyme that changes potato sugars, the study showed that the look and flavor of potatoes when fried or roasted would remain intact. During long-term cold storage, the enzyme invertase changes the sucrose, glucose and fructose sugars, which create dark colors and flavor changes in the tubers. Long-term storage is necessary to maintain an adequate supply of potatoes throughout the year. Read more.
Get Email Updates
- Daily Market Rates effective 12/19/2014 http://t.co/Pt9swrT0AU 12:16PM - 19 Dec 2014
- Tomorrow is last day for #dairy #farmers to apply for Dairy Margin Protection Program http://t.co/gTPqFQwIOe 02:31PM - 18 Dec 2014
- Daily Market Rates effective 12/18/2014 http://t.co/Pt9swrT0AU 12:19PM - 18 Dec 2014
- Daily Market Rates effective 12/17/2014 http://t.co/Pt9swrT0AU 12:11PM - 17 Dec 2014
- USDA Improves Forest Health by Harvesting Biomass for Energy: USDA Improves Forest Health by Harvesting Biomas... http://t.co/OVnGaudfoX 08:57PM - 16 Dec 2014