Michigan State University professors Jiming Jiang and David Douches recently published findings in The Plant Cell journal, in which they report discovering a mechanism behind the darkening and health concerns with cold-stored potatoes.
“This discovery represents a significant advancement in our understanding of potato development and its implications for food quality and health,” Jiang said in the publication. “It has the potential to affect every single bag of potato chips around the world.”
Low temperatures, which could help companies that produce chip and fries store potatoes longer, trigger cold-induced sweetening, or CIS, which converts starches to sugars.
Potatoes with CIS appear darkened and can generate acrylamide, a carcinogenic compound formed during high-temperature processing.
Jiang and Douches sought to look for genetic markers for CIS and develop future potato cultivars resistant to CIS.
“We’ve identified the specific gene responsible for CIS and, more importantly, we’ve uncovered the regulatory element that switches it on under cold temperatures,” Jiang said.
