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A Review on Greening and Glycoalkaloids in Potato Tubers: Potential Solutions.

Journal of agricultural and food chemistry - 2 Nov 2022

Dhalsamant Kshanaprava, Singh Chandra B, Lankapalli Ravikanth

Abstract excerpt

Greening is an undesirable trait that develops in potatoes upon light exposure. This condition lowers market value, increases tuber waste in retail stores, and consequently influences the price of product in the long run. When potatoes are subjected to artificial light, the amyloplast converts into chloroplast. Although the development of total glycoalkaloids (TGA) is independent of light, the greening induced by...

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PMID: 36260761
DOI: 10.1021/acs.jafc.2c01169

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