Potato DNA markers could keep potatoes fresher for longer

CORDIS
February 16, 2018
By CORDIS
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.

Subscription Centre

 
New Subscription
 
Already a Subscriber
 
Customer Service
 
View Digital Magazine Renew

Most Popular

Latest Events

Potato Business Summit
Wed Jan 09, 2019
Potato Expo 2019
Wed Jan 09, 2019
AIM Workshops: Nitrogen Management
Mon Jan 14, 2019 @ 1:00PM -
AIM Workshops: Nitrogen Management
Tue Jan 15, 2019 @ 9:00AM -

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.