Potato DNA markers could keep potatoes fresher for longer
EU-funded scientists have discovered genetic markers that could allow potatoes to be selected for their ability to be stored at low temperatures, keeping them fresh and avoiding the use of anti-sprouting chemicals.
Potatoes used for crisps and chips are usually stored at eight degrees – a temperature high enough to prevent starch from breaking down into glucose and fructose. To slow sprouting, potato producers often use a suppressant like chlorpropham, a chemical the EU is looking to phase out due to health concerns. For the full story, CLICK HERE.
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