Skip to content

Study finds no statistical difference in fry colour between DMN and Restrain’s InhibitR™ technology

By [email protected] | 28 November, 2025

Fry colour remains one of the most persistent and costly quality challenges for potato growers and processors. Factors such as temperature fluctuations, COâ‚‚ accumulation, treatment performance, and overall store management can significantly impact final product colour. As the sector continues to rely on a range of sprout-control options including oils, DMN, and ethylene, ensuring consistent…

Read More