Michigan State Develops New Potato

A new genetically engineered potato developed by Michigan State University potato breeder Dave Douches has been granted an exemption from the biotechnology regulations placed on genetically-modified products. The Kal91.3 potato is bred from an MSU potato variety named Kalkaska. The newly developed potato can be stored in cool temperatures for long periods of time without sucrose, the compound that sugar is typically stored in potatoes as getting converted into reducing sugars such as fructose and glucose. Without as many reducing sugars, off-color browning and caramelization can be minimized in the Kal91.3 potato, leading to healthier and higher-quality products, including potato chips. The new potato can also reduce the environmental impact of the growing process without as many fertilizers and pesticides needed to maintain the potato during storage. Many producers store their chipping potatoes at around 50 degrees Fahrenheit to convert sucrose into reducing sugars, but that makes them more susceptible to rot.

Source: NAFB