Figure 2. Fried potato slices processed from VInv-silencing lines of Russet Burbank potato had fewer sugar end defects than those processed from Russet Burbank controls.

Fried strips were prepared from tubers at harvest (A) and after 1 (B), 3 (C) and 5 (D) months of storage. The numbers 1 to 6 represent tubers from Russet Burbank, RBK46, RBK1, RBK25, RBK27, and RBK22, respectively. Slices are positioned with the tuber stem end portion nearest to the bottom of each photograph.