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This article in CS

  1. Vol. 56 No. 1, p. 30-39
     
    Received: Mar 23, 2015
    Accepted: July 14, 2015
    Published: October 23, 2015


    * Corresponding author(s): yiw@uidaho.edu
    endelman@wisc.edu
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doi:10.2135/cropsci2015.03.0173

Acrylamide-Forming Potential and Agronomic Properties of Elite US Potato Germplasm from the National Fry Processing Trial

  1. Yi Wang *a,
  2. Paul C. Bethkebc,
  3. Alvin J. Bussanb,
  4. Martin T. Glynnd,
  5. David G. Holme,
  6. Felix M. Navarrof,
  7. Richard G. Novyg,
  8. Jiwan P. Paltab,
  9. Mark J. Pavekh,
  10. Gregory A. Porteri,
  11. Vidyasagar R. Sathuvallij,
  12. Asunta L. Thompsonk,
  13. Paul J. Voglewedel,
  14. Jonathan L. Whitworthg,
  15. David I. Parishl and
  16. Jeffrey B. Endelman *b
  1. a Dep. Plant, Soil and Entomological Sciences, Univ. Idaho, Kimberly, ID 83341
    b Dep. Horticulture, Univ. Wisconsin, Madison, WI 53706
    c USDA–ARS Vegetable Crops Research Unit, Madison, WI 53706
    d USDA–ARS Potato Research Worksite, East Grand Forks, MN 56721
    e Dep. Horticulture and Landscape Architecture, Colorado State Univ., Center, CO 81125
    f Hancock Agricultural Research Station, Univ. Wisconsin, Hancock, WI 54943
    g USDA–ARS Small Grains and Potato Germplasm Research Unit, Aberdeen, ID 83210
    h Dep. Horticulture, Washington State Univ., Pullman, WA 99164
    i School of Food and Agriculture, Univ. Maine, Orono, ME 04469
    j Dep. Crop and Soil Science, Oregon State Univ., Hermiston, OR 97838
    k Dep. Plant Sciences, North Dakota State Univ., Fargo, ND 58108
    l AIS Consulting LLC, Allen, TX 75013

Abstract

Processed potato (Solanum tuberosum L.) products, such as chips and French fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing its consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To facilitate this effort, a National Fry Processing Trial (NFPT) was conducted from 2011 to 2013 in five states. More than 140 advanced breeding lines were evaluated for tuber agronomic traits and biochemical properties from harvest through 8 mo of storage. Thirty-eight and 29 entries had significantly less acrylamide in French fries than standard varieties Russet Burbank and Ranger Russet, with reductions in excess of 50%, after one and 8 mo of storage, respectively. As in previous studies, the glucose content of raw tubers was predictive of acrylamide in finished French fries (R2 = 0.64–0.77). Despite its role in acrylamide formation, tuber free asparagine was not significant, potentially because it showed relatively little variation in the NFPT population. Even when glucose was included in the model as a covariate, genotype was highly significant (p = 0.001) for predicting acrylamide, indicating there may be yet-unidentified genetic loci to target in breeding. The NFPT has demonstrated that there exist many elite US breeding lines with low acrylamide-forming potential. Our ongoing challenge is to combine this trait with complex quality attributes required by the fry processing industry.

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