Potatoes

News Potatoes

• Field trials with genetically enhanced potatoes

  BASF Plant Science will again conduct field trials this year with genetically optimized potatoes which are undergoing the EU approval process. The field trials will take place at various sites in Germany, Sweden and the Netherlands. In addition to the starch potato Modena, the company will also be p more

• BASF applies for European approval for Fortuna, a disease-resistant table potato

  BASF Plant Science applied for EU approval for Fortuna, a genetically optimized table potato. Fortuna has a wild potato’s natural protection to late blight, a disease causing severe problems in agriculture. The application for approval covers commercial cultivation as well as use as food and feed wi more

• Unravelled potato genome paves the way for new varieties

  The potato, number three on the list of the world’s most popular food, has been genetically unravelled. On the initiative of the Plant Breeding department at Wageningen UR (University & Research centre), researchers from the international Potato Genome Sequencing Consortium (PGSC) in fourteen countr more

Publications Potatoes

• Quality of fresh‐cut purple‐fleshed sweet potatoes after X‐ray irradiation treatment and refrigerated storage

  Summary The effect of X‐ray irradiation on the quality of fresh‐cut, refrigerated purple‐fleshed sweet potato (PFSP) cubes was investigated. Packaged sweet potato cubes were treated with 0, 250, 500, 750 or 1000 Gy X‐ray irradiation and stored at 4 ± 1 °C for 14 days. After 14 days, total aerobi more

• Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance

  Abstract Identification of volatile compounds formed when frying food represents an important tool to identify markers of oil thermal degradation, and can help to elucidate the chemical reactions occurring during deep frying. In particular, in this study the heat‐induced degradation of edible oi more

• StInvInh2 as an inhibitor of StvacINV1 regulates the cold‐induced sweetening of potato tubers by specifically capping vacuolar invertase activity

  Summary Reducing sugar (RS) accumulation in cold‐stored potato tubers, known as cold‐induced sweetening (CIS), is a crucial factor causing unacceptable colour changes and acrylamide formation of fried products. The activity of vacuolar invertase (StvacINV1) is proved important for the CIS proces more

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