Screening of Potato Germplasm Resistant Against Low Temperature Sweetening

摘要: Cold-induced sweetening (CIS), which occurs when potatoes stored at low temperature for long-term, causes changes in flavor and unwanted dark colors fried roasted potatoes. The culprit CIS is an enzyme called invertase. Five potato cultivars A (FD3-10), B (FD3-9), C (TPS-9801), D (393574-61) E (Laal-e-Faisal) were investigated invertase activity cold storage. correlation between enzyme, sugar content certain acids revealed this study. Invertase 4C was up to 6.3 nmol/min/mg of protein the B; 2.5 times less cultivar C; fructose 6.4 instead glucose 3.5 compared with same 4C. Malic acid concentration found be positively correlated a significant increase storage as harvesting time. However, citric oxalic concentrations decreased transcript level significantly high tubers A, D., negligible E. In conclusion, LAAL-E-Faisal TPS-9801 may used future variety improvement programs through breeding molecular approaches. Practical Applications Potatoes are consumed natural well processed form foods. French fries crisps important subdivisions processing industry denote more than 70% industries. Potatoes mandatory use throughout year, however, generating fresh all way year unrealistic long term needed. Presently cold-induced (CIS) considered one serious issue production tolerant becoming priority many research programme. resistant can deliver numerous economic benefits, such reduction sprout inhibitors, dry matter loss, easy handling relative humidity, pathogen problems during chilling injury harvest, transit. Vacoular gene main causing CIS. Genetic manipulation best solution generate potato. Most importantly, carcinogenic element acrylamide greatly reduced by using varieties it also byproduct generated transformation provide valuable source screening well.