Improving Potato Storage and Processing Characteristics through All-Native DNA Transformation
Caius M. Rommens, Jingsong Ye, Craig Richael, Kathy Swords
Journal of Agricultural and Food Chemistry
Abstract
The dominant potato (Solanum tuberosum) variety for French fry production in the United States is the 131-year-old Russet Burbank. Market penetration of the higher yielding and more uniform Ranger Russet variety is limited to about one-fifth of that of the Russet Burbank because of two storage deficits: black spot bruise sensitivity and high levels of cold-induced sweetening. Here, these trait weaknesses are turned into strengths by simultaneously lowering the expression of Ranger Russet's tuber-expressed polyphenol oxidase (Ppo), starch-associated R1, and phosphorylase-L (PhL) genes. This genetic modification was accomplished without inserting any foreign DNA into the plant genome. French fries from the intragenic potatoes also contained reduced amounts of the antinutritional compound acrylamide while, unexpectedly, displaying enhanced sensory characteristics.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Ranger Russet improved storage and processing characteristics
“Here, these trait weaknesses are turned into strengths by simultaneously lowering the expression of Ranger Russet's tuber-expressed polyphenol oxidase (Ppo), starch-associated R1, and phosphorylase-L ...”
intragenic potatoes displayed enhanced sensory characteristics
“French fries from the intragenic potatoes also contained reduced amounts of the antinutritional compound acrylamide while, unexpectedly, displaying enhanced sensory characteristics”
acrylamide reduced French fries
“French fries from the intragenic potatoes also contained reduced amounts of the antinutritional compound acrylamide”