ABSTRACT
Potato is the third most important food crop in the world and is an excellent source of dietary calories, vitamins, and minerals. At harvest and for an indeterminate period thereafter, potato tubers are in a state of physiological dormancy and will not sprout. Tuber dormancy is lost during storage in a cultivar-and environmentally dependent manner. The onset of sprouting, which follows the loss of tuber dormancy, results in numerous biochemical changes that are detrimental to the processing and nutritional qualities of potatoes.
