Development of potato varieties improves product safety
Millions of tonnes of potatoes currently require chemical treatment because of the natural processes that take place when they are stored. If they are stored at 4°C, the quality rapidly deteriorates because of the detrimental increase in natural sugar production within the potato at this temperature. If they are stored at higher temperatures of around 8°C, they tend to sprout and become unusable. Thus many potatoes are sprayed with chemicals that suppress the sprouting process. These chemicals remain in the potato and are mildly toxic, so ways of removing the need for chemicals have been sought. As a result, new potato varieties have been developed which do not show the same increase in sugars when stored at 4°C-5°C. This allows the potatoes to be stored at a colder temperature and reduces the need for chemical sprout suppressants, while maintaining the quality of the produce. The new potato varieties have the potential to lower the cost of crop production as well as benefiting consumers with a safer commodity.
