Abstract
The potato is a staple food in North American and European countries. When exposed to light, potatoes have a tendency to sprout. Sprouting introduces toxic glycoalkaloids (solanine) in the tuber. As well, the potato tuber has a tendency to sweeten during sprouting. Sweetening is a normal biological process associated with sprouting. The sugars released during sprouting serve as an energy source for the growing potato plant. This type of sweetening is called senescent sweetening. Sprouting can be inhibited by the application of sprout inhibitors such as chlorpropham. However, the growing market for “untreated” and “organic” foods necessitates the development of another method of inhibiting sprouting.
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Marangoni, A.G. (2017). Low-Temperature Sweetening in Potato Tubers. In: Kinetic Analysis of Food Systems. Springer, Cham. https://doi.org/10.1007/978-3-319-51292-1_4
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DOI: https://doi.org/10.1007/978-3-319-51292-1_4
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