Potato browning BSA sequencing

Browning during processing is a common issue with potatoes, and the usual solution involves adding chemicals during production. However, as consumer demand for green and healthy diets increases, there is a need to develop potato varieties that are resistant to browning. The findings of this study lay a solid groundwork for future research on breeding potatoes with anti-browning traits, offer molecular markers for identifying anti-browning varieties, and serve as a valuable reference for further investigations into potato browning mechanisms.