Reducing cold sweetening in stored potato tubers to improve processing quality

Lead Applicant: Ian Tetlow

Research Priority: Innovative Products & Product Improvement

Program Type: Tier 1

Funding Cycle: 2024/2025

Research Centre: NA

Research Summary: Harvested potato tubers are cold stored prior to sale to prolong their shelf life, reduce sprouting and suppress diseases. Low temperature storage leads to accumulation of reducing sugars, a process termed cold-induced sweetening (CIS). CIS lowers potato quality, causing bitter flavours and elevated levels of the neurotoxin and cancer-causing agent acrylamide during high temperature cooking. Over 60% of Ontario potatoes are used by food processors for potato chips and French fries, and CIS leads to significant rejection (15-20%) of tubers by processors. We have identified the major gene (Pho1) responsible for CIS in potato tubers. The proposed project will assess a range of breeding lines for Pho1a, and expression of other genes in relation to cold storage thereby establishing a causal link between Pho1 and CIS, and identify other genes implicated in CIS. This project will help improve the competitiveness of the Ontario agri-food sector and improve food safety.