Research Progress and Prospects on Cold-induced Sweetening in Potato Tubers
Potato tubers are typically stored at a low temperature of 2-5℃to minimize losses from diseases,insect pests,and sprouting after harvest.However,during the storage period of potato tubers,reducing sugars such as glucose and fructose accumulate too much,resulting in"cold-induced sweetening"(CIS).Excessive levels of reducing sugars and free amino acids react chemically during high-temperature frying to produce brown,bitter substances,which have a significant impact on the processing quality of potatoes.Therefore,the application of effective measures to control cold-induced sweetening in potatoes is the key to the efficient operation of the potato processing industry chain.The previous research progress is outlined,detailing the causes of cold-induced sweetening in relation to starch-sugar metabolism response at low temperatures and alterations in the micro-structure of potato tubers.It also examines the impacts of potato varieties,storage conditions,phytohormones,and other factors on cold-induced sweetening.Furthermore,it provides insights and future directions for mitigating cold-induced sweetening in potatoes through molecular breeding and the utilization of phytohormones from external sources.
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