| QTL ID | QT96907 |
| Scientific name | Solanum tuberosum |
| Family | Solanaceae |
| QTL | - |
| Trait name | after cooking darkening |
| Description | Non-enzymatic discolouration of French fries or cooked tubers, through oxidation of iron-chlorogenic acid observed after cooking. After 1 hour of the cooking, discolouration was evaluated. |
| Trait type | 1,4 |
| Significant marker | - |
| LG | - |
| Chr | Chr11 |
| LOD peak (cM) | - |
| LOD score | - |
| P value/-log10(p) etc. | - |
| DOI | 10.1007/s00122-013-2254-y |
| PMID | 24408376 |