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...

全面介紹

書目詳細資料

發表在:	Agronomy
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
格式:	Article
語言:	英语
出版:	MDPI AG 2025-06-01
主題:	potato transcriptome frying chip starch reducing sugar
在線閱讀:	https://www.mdpi.com/2073-4395/15/6/1430