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
- USDA Announces Fiscal Year 2017 Sugar Loan Rates, Allotment and Marketing Allocations https://t.co/RGAWGIN8RK 07:28PM - 23 Sep 2016
- Daily Market Rates effective 09/23/2016 https://t.co/CjDtx8qunm 11:21AM - 23 Sep 2016
- Daily Market Rates effective 09/22/2016 https://t.co/CjDtx8qunm 11:18AM - 22 Sep 2016
- Daily Market Rates effective 09/21/2016 https://t.co/CjDtx8qunm 11:16AM - 21 Sep 2016
- The McCalls Keep Ag 'All in the Family' https://t.co/5PGl9LKIeD 03:38PM - 20 Sep 2016