Abstract Potatoes are usually stored at 4–8 °C to suppress sprouting, thus prolonging shelf-life. However, prolonged exposure to cold storage leads to the accumulation of reducing sugars as a physiological reaction to cold stress, leading to a cold-induced sweetening (CIS). Potatoes with high sugars have inferior processing quality. Limited studies have investigated postharvest technologies that can be used to reduce cold stress and, consequently, CIS in potatoes. Therefore, the aim of the prese