Abstract:Cold-induced sweetening in potatoes（Solanum tuberosum L.）during cold storage，which refers to the accumulation of reducing sugar due to the conversion of starch to sugars stimulated by low temperature，severely impairs the frying quality of potatoes.The physiological and biochemical mechanisms underlying the conversion between starch and sugars in cold-induced sweetening of potatoes were expounded.The roles of key enzymes such as amylases and vacuolar acid invertases，as well as the role of tonoplast sugar transporters in the translocation of sucrose to vacuoles，were introduced.Several potential research directions to mitigate coldinduced sweetening were proposed，providing a theoretical foundation for minimizing its impact on frying processes quality and insights for the development of efficient techniques to control cold-induced sweetening in potatoes.