ScienceDaily (July 22, 2008) — Dr. Don Henne isn't wasting his degree when he's standing by the deep fryer waiting for potato slices to turn brown. He's conducting research that will help the potato industry and consumers.
Henne, an assistant research scientist in the Texas AgriLife Research plant pathology program in Amarillo, is one of many who are trying to find answers about zebra chip. Zebra chip is the latest disease to plague the potato industry, especially those in the chipping business. . .
Zebra chip is a disease that alters the sugar levels in the potato, Henne said. The sugar caramelizes and turns the chip brown when it is fried, giving it an off taste and burnt appearance. While it is not harmful, it is a cosmetic and taste concern for consumers. (Full Story at sd)
Is it just me or does anyone else like the extra crispy zebra chip. I never thought it was a fault but a lucky treat.
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