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- It allows for the introduction of genes that can increase their resistance to insects, viral and bacterial diseases, and improve their nutritional value by enhancing protein, vitamin, carotenoid, and lipid content as well as by reducing glycoalkaloid and acrylamide content (Hameed et al. 2018).
www.ncbi.nlm.nih.gov › pmc › articlesRecent advances and challenges in potato improvement using ...
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Jan 6, 2022 · Current genetically modified and gene edited varieties include those with Colorado potato beetle and late blight resistance, reduction in acrylamide, and modified starch content.
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Potato (Solanum tuberosum L.) is the third most important...
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Summary of the most outstanding genetically modified potato...
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Potato (Solanum tuberosum L.) is the third most important...
- Figure 3
Jan 10, 2022 · There is a variety of methods for potato improvement via genetic transformation. Most of them incorporate genes of interest into the nuclear genome; nevertheless, the development of plastid transformation protocols broadened the available approaches for potato breeding.
- 10.3389/fpls.2021.768233
- 2021
- Front Plant Sci. 2021; 12: 768233.
Dec 23, 2022 · Additionally, genetically engineered potato plants have attracted interest as a potential source of various products, such as modified starch, lipids, and recombinant proteins, including drugs and vaccines. To date, several genetically modified (GM) potato cultivars have been commercialized.
- 10.1007/s00425-022-04054-3
- 2023
- Planta. 2023; 257(1): 25.
- Potato Facts
- Starch Is Key For Both Dietary and Industrial Uses
- The Benefits of Breeding Potatoes with Select Starches
- CRISPR/Cas9 Creates New Options
- An Improved Yukon Gold Cultivar
Potatoes are the No. 1 vegetable crop worldwide and the third most important human food crop, only behind rice and wheat in global production. Potatoes are grown in over 160 countries on 40.8 million acres and serve as a staple food for more than a billion people. With a medium-size potato supplying approximately 160 calories, mostly derived from s...
The amount of starch in potato tubers is the main factor that determines a potato's use. High-starch potatoes are often used to make processed foods such as French fries, chips and dehydrated potatoes, Vales said. Potatoes with low to medium starch levels are frequently used for the fresh or table stock market, she said. For the fresh market, addit...
Developing potato cultivars with modified starch could open new opportunities, Toinga said. Potatoes with high amylopectin and low amylose, like the gene-edited Yukon Gold strain she described in the International Journal of Molecular Sciences, have industrial applications beyond traditional uses. In contrast, potatoes with high amylose levels and ...
CRISPR/Cas9 technology has expanded the toolset available to breeders, Vales said, and it represents a more direct, faster means to incorporate desired traits into popular commercial crop varieties. Conventional breeding is a lengthy process that can take 10–15 years. In addition, she said, due to the complex nature of the potato genome, generating...
Among the various potato cultivars evaluated in the first study, the Yukon Gold strain regenerated the best, and so it was used for the second study. In the second knockout study, described in the International Journal of Molecular Sciences, the native gene gbss in the tetraploid Yukon Gold strain was targeted to effectively eliminate amylose. The ...
- Kay Ledbetter
May 25, 2022 · Late blight was the cause of the Irish potato famine. Starch is key for both dietary and industrial uses. The amount of starch in potato tubers is the main factor that determines a potato's use.
Amflora (EH92-527-1) is a GM potato produced by BASF (Ludwigshafen, Germany) that lacks amylose and instead contains amylopectin (>98%) as the predominant starch 1, 2. Amylose ordinarily has to...
A genetically modified potato is a potato that has had its genes modified, using genetic engineering. Goals of modification include introducing pest resistance , tweaking the amounts of certain chemicals produced by the plant, and to prevent browning or bruising of the tubers.
