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.
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