Findings may improve color, flavor and safety of chips and fries

Findings by a CALS research team may help Wisconsin growers solve a vexing storage problem that leads to chips and fries with undesirable color and higher levels of a suspected carcinogen. The study, summarized here by the Crop Science Society of America, found that silencing a gene that leads to production of a single enzyme greatly reduces the accumulation of glucose and fructose in potatoes during storage. Chips and fries made from potatoes with high levels of those sugars tend to have off colors and flavors that decrease both flavor and marketability, as well as higher levels of acrylamide, a suspected carcinogen.

Authors of the study include: Lei Wu, Pudota B. Bhaskar, James S. Busse, Ruofang Zhang, Paul C. Bethke and Jiming Jiang.