Potatoes and low-temperature saccharification

In snowy regions, there is a method of preservation called snow room storage, in which vegetables are preserved by burying them in snow.
At this time, the temperature inside the snow chamber is 1-5°C and the humidity is 90-95%.

Low-temperature saccharification breaks down some of the starch into glucose, and some of it into fructose. Furthermore, glucose and fructose combine to form sucrose, and when sucrose enters the organelles in potato cells, it is broken down into glucose and fructose again by enzymes, resulting in an increase in glucose and fructose. This increases the sweetness of the potato.

To replicate this phenomenon at home, wrap a potato in newspaper and cover it with a wet towel. Then put it in a plastic bag and seal it.
The standard shelf life is one month, and although it depends on the variety, the sweetness is said to double.

There are some points to note, such as the increased sugar content makes it easier to burn during cooking, and the reduced amount of starch (decomposed into glucose) makes it sticky and less fluffy, which is characteristic of Danshaku potatoes. . Therefore, it is said that it is better to use it for stewed dishes than grilled dishes.

*In low-temperature saccharification, the amount of sweetness increases varies greatly depending on the type of potato, and it is generally said that the amount of sweetness increases in heated potatoes sold at supermarkets is small. (About 2 times when stored for 1 month) On the other hand, potatoes for eating raw are said to be more than 10 times sweeter depending on how long they are stored.
From here on it's subjective.

This article doesn't help much with cooking. This is because we do not know how the potatoes are stored (temperature range, humidity, or how long it has been since harvesting) from the time they are harvested until they are displayed in supermarkets.
In addition, there are various problems, such as the fact that it is not realistic to store potatoes in a chilled room for one month, and that the texture changes even though it becomes sweeter. This time, it would be nice to remember it as one of the food knowledge.