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.
Warm soil temperatures may speed up potato emergenceManitoba, in general, had a slightly delayed start of planting…
An environmentally friendly solution to potato early dying complexAgriculture and Agri-Food Canada researchers in Fredericton, N.B. are exploring…
Four unique varieties of potato to be grown in CanadaYellow Sun, Red Smile, Kiss-me-a-lot and Lobster Red are four…
Late blight spore traps up and running in OntarioEight spore traps have been set up in potato fields…
Ag in MotionTue Jul 17, 2018 @ 8:00AM - 05:00PM
Ontario Potato Field DayThu Aug 23, 2018 @ 3:00PM - 08:00PM