Transcriptome Insights into Carbohydrate Metabolism and Frying Quality Traits in Waxy and Mealy Potatoes

Transcriptome Insights into Carbohydrate Metabolism and Frying Quality Traits in Waxy and Mealy Potatoes

The fried potato market is a high-value industry, exceeding USD 55 billion and still growing. However, the genetic mechanisms underlying key frying traits remain poorly understood. In this study, we conducted a transcriptome analysis on two types of potatoes with distinct end-use purposes to identif...

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Main Authors: Jeong-Jin Choi, Do-Hee Kwon, Jang-Gyu Choi, Gyu-Bin Lee, Jae-Youn Yi, Hui-Tae Lee, Hong-Sik Won, Young-Eun Park, Yong-Ik Jin, Dong-Chil Chang, Kwang-Soo Cho
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Agronomy
Subjects:
potato
transcriptome
frying
chip
starch
reducing sugar
Online Access:https://www.mdpi.com/2073-4395/15/6/1430
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