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Light‐induced tuber greening is one of the most important quality defects of potato. Although varietal and maturity factors are known to affect greening resistance, physiological mechanisms of resistance are poorly understood. We proposed that physiological and biochemical factors within the tuber periderm provide resistance and hypothesised that resistance is primarily related to suberin content...
Greening is a major cause of quality loss in potato tubers. As underground stems, potato tubers are non-photosynthetic plant organs that lack photosynthetic machinery. However, after light exposure, amyloplasts convert to chloroplasts in tuber peripheral cell layers, which cause the accumulation of the green photosynthetic pigment, chlorophyll. Tuber greening can be impacted by genetic, cultural,...
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