Changes in antioxidant system of potato tuber during low temperature storage in relation to sweetening development

Potato tubers of variety 'Kufri Chipsona-1' were stored for 4 weeks at 4 and 12 degrees C and contents of glucose, sucrose, ascorbic acid, phenols and activities of ascorbate peroxidase and glutathione reductase were monitored at weekly intervals. At lower temperature of storage the contents of free sugars and ascorbate were higher than at higher storage temperature. Both the enzymes depicted higher activities at 4 degrees C than at 12 degrees C. Greater oxidative damage to cellular membranes at lower temperatures of storage results in higher accumulation of free sugars.