| QTL ID | QT97070 |
| Scientific name | Solanum tuberosum |
| Family | Solanaceae |
| QTL | - |
| Trait name | After baking darkening |
| Description | Non-enzymatic discolouration of french fries or cooked tubers, through oxidation of iron-chlorogenic acid observed after baking. Samples were stored at 8C after harvest, until analyzed on November. After 24 hours of the cooking, discolouration was evaluated. |
| Trait type | 1,4,6 |
| Significant marker | - |
| LG | - |
| Chr | Chr01 |
| LOD peak (cM) | - |
| LOD score | - |
| P value/-log10(p) etc. | - |
| DOI | 10.1007/s00122-013-2254-y |
| PMID | 24408376 |