Potato Cold Sweetening: A Problem for Potato Chip and French Fry Lovers
Introduction
Americans love their potato chips and French fries. In fact, we eat a whopping 1.5 billion chips and 29 pounds of French fries per person every year! To meet this demand, farmers grow massive quantities of potatoes. But there’s a problem: when potatoes are stored in cold storage, they can develop a condition called cold sweetening.
What is Cold Sweetening?
Cold sweetening is a process that occurs when potatoes are stored at low temperatures. During cold storage, the starch in the potatoes converts to glucose and fructose, or sugar. This process is called potato cold-induced sweetening.
Why is Cold Sweetening a Problem?
Cold-induced sweetening is a problem because it can make potatoes brown to black when they are processed into French fries or potato chips. It can also make them taste bitter and may even increase the levels of acrylamide, a possible carcinogen.
What Causes Cold Sweetening?
Cold sweetening is caused by an enzyme called invertase. Invertase breaks down the starch in potatoes into glucose and fructose. The amount of invertase activity in a potato determines how much cold sweetening occurs.
How to Prevent Cold Sweetening
There are a few things that can be done to prevent cold sweetening in potatoes:
- Store potatoes in a cool (but not overly cold), dry area.
- Do not store potatoes for an extended period of time.
- Researchers at the Vegetable Crops Research Center Unit in Madison, Wisconsin have developed a technology that decreases the activity of invertase.
Other Crops Affected by Cold Sweetening
While cold sweetening is a problem for potatoes, it can actually be beneficial for some other root crops, such as carrots and parsnips. These crops become sweeter and tastier when they are stored in cold storage.
Conclusion
Cold sweetening is a condition that can affect potatoes that are stored in cold storage. It can make potatoes brown to black when they are processed into French fries or potato chips, and it can also make them taste bitter and increase the levels of acrylamide. There are a few things that can be done to prevent cold sweetening, such as storing potatoes in a cool, dry area and not for an extended period of time.
