Munevver Dogramaci, a research plant physiologist and lead scientist of the Potato Research Program at the Edward T. Schafer Agricultural Research Center in Fargo, North Dakota, and Darrin Haagenson research plant physiologist at the Potato Research Worksite in East Grand Forks, Minnesota, collaborate with growers and universities to address these post-harvest physiological challenges, as well as to evaluate advanced potato breeding material for postharvest storage, food quality, and safety characteristics.
"Currently, there is no method that is 100 percent efficient to control the physical deterioration of the potato tubers during storage," said Dogramaci. "Potato tubers are at their peak nutritional quality during harvest, but it is essential to store them under specific conditions to maintain this quality."
A better understanding of physiological processes will help scientists improve post-harvest storage methods, preserving nutritional value, processing quality, and the marketability of potatoes.
Dogramaci also noted that unintended wounding of tubers, like cuts and bruises, can also occur during harvest and post-harvest operations. "This results in rapid quality loss that impacts the tuber's texture, ability to retain water, and an increase in its susceptibility to diseases during storage," Dogramaci explained.
Paul J. Collins, a research geneticist for the ARS Eastern potato breeding program based in Orono and Presque Isle, Maine, is working to develop new varieties for chip processing and table markets with improved agronomic attributes, disease resistance, climate resiliency, and quality traits. Successful varieties developed by this program include Atlantic, a variety that is widely grown across the U.S. for potato chips and is within the top ten most popular potato varieties grown in the nation.
"Potato breeding seeks to identify new potato varieties that can provide benefits throughout the value chain," said Collins. "Farmers can benefit from disease resistance traits, resilience to climate variability, and improved yields. Processors and retailers are interested in maintaining quality and uniformity. Consumers are driven by improved nutrition and flavor. Within the breeding program, we see huge variability for all of these traits. The challenge and fun of potato breeding is finding a new variety which makes everyone in the value chain happy."
Want to learn more? Watch the latest episode of "Cooking with Science"! USDA-ARS scientists share exciting facts about their work while Chef Mark Mills demonstrates how to incorporate potatoes into safe and nutritious recipes!
USDA-ARS scientists Charles Cantrell (Mississippi), Patricia Slininger (Illinois), and Tianbao Yang (Maryland) also do important work with potatoes.
Source : usda.gov