Potatoes are typically stored in the cold to prevent sprouting. But this can cause starch to break down into hexoses—ending in culinary disasters like sweetened mashed potatoes. Rausch and colleagues ( p. 708) have come to the rescue by engineering potato plants that overexpress an invertase inhibitor. This inhibits the cold-induced sweetening by 75% without affecting potato quality.
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DeWitt, N. Sugar-free spuds. Nat Biotechnol 17, 626 (1999). https://doi.org/10.1038/10822
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DOI: https://doi.org/10.1038/10822