Fried potatoes (IMAGE)

Michigan State University

Fried potatoes

Caption

By switching off the potato vacuolar invertase gene, or VInv, Michigan State University researchers have shown that frying potatoes stored at cold temperatures can result in a healthier and more appealing chip.

Credit

Adapted from Bhaskar, P.B., et al. Plant Physiology, 2010, 154 (2), 939–948, https://doi.org/10.1104/pp.110.162545

Usage Restrictions

Credit must be given to the creator.

License

CC BY

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.