title: Cold sweetening diversity in Andean potato germplasm from Argentina.
abstract: BACKGROUND
  Cold-induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS.
  
  
  RESULTS
  We analyzed reducing sugar content and chip quality in freshly harvested and cold-stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non-acceptable levels; and type III, reducing sugar content was unacceptable before and after storage.
  
  
  CONCLUSIONS
  Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry. © 2017 Society of Chemical Industry.
authors.affiliation: Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina.|Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
authors.forename: Silvana L
authors.initials: SL
authors.lastname: Colman
authors.affiliation: Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina.|Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.|Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Argentina.
authors.forename: Gabriela A
authors.initials: GA
authors.lastname: Massa
authors.affiliation: Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina.|Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
authors.forename: Martín F
authors.initials: MF
authors.lastname: Carboni
authors.affiliation: Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina.
authors.forename: Sergio E
authors.identifier: http://orcid.org/0000-0002-7107-4651
authors.initials: SE
authors.lastname: Feingold
mesh_terms: D001118:Argentina; D001947:Breeding; D003080:Cold Temperature; D061353:Food Storage / Q000379:methods; D005525:Food-Processing Industry; D014644:Genetic Variation; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D035281:Plant Tubers / Q000737:chemistry* / Q000378:metabolism; D011198:Solanum tuberosum / Q000737:chemistry* / Q000235:genetics / Q000378:metabolism; D013395:Sucrose / Q000032:analysis*; D000073893:Sugars / Q000032:analysis*
chemical_list: D000073893:Sugars; D013395:Sucrose
keywords: Andean potatoes; chip color; cold sweetening; reducing sugars