French fries and potato chips are the most popular and high value-added potato processed products.
Recently, the potato team from the School of Agriculture and Biotechnology of Southwest University published a research paper online in Horticulture Research, revealing the mechanism of potato resistance to low-temperature saccharification.
The previous research of the research group found that the invertase inhibitor StInvInh2 has a genotype-dependent low-temperature expression pattern, and low-temperature induced expression in low-temperature glycation-resistant genotype tubers mainly contributes to low-temperature glycation resistance.
In this study, the AP2/ERF VII transcription factor StRAP2.
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