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. 2023 Feb 28;10(4):uhad035. doi: 10.1093/hr/uhad035

Figure 4.

Figure 4

Processing quality analysis of cold-stored tubers. A Potato chips produced from tubers after storage at 4°C for 0 d, 15 d, 30 d, and 60 d, respectively. B Potato chips powders of potato chips displayed in A. C Acrylamide content of corresponding potato chips shown in A. The data depict mean ± SD (n = 3). ** denotes a statistical significance at P < 0.01 between StTST1-silenced lines and WT E3 by Dunnett's multiple comparisons tests.