Fig. 5: Color of and acrylamide content in chips from transgenic and nontransgenic potato tubers. | Horticulture Research

Fig. 5: Color of and acrylamide content in chips from transgenic and nontransgenic potato tubers.

From: StRAP2.3, an ERF‐VII transcription factor, directly activates StInvInh2 to enhance cold-induced sweetening resistance in potato

Fig. 5: Color of and acrylamide content in chips from transgenic and nontransgenic potato tubers.

a, b Color of chips from OE and wild-type E3 tubers, as well as Ri and wild-type AC142-01 tubers stored separately at 4 °C and 20 °C for 30 days. c, d Acrylamide content of potato chips processed from tubers stored at 4 °C for 30 days. Each value is the mean ± SD of three biological replicates. **represent a statistical significance at P < 0.01

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