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

Yi Wang, Paul C. Bethke, Alvin J. Bussan, Martin T. Glynn, David G. Holm, Felix M. Navarro, Richard G. Novy, Jiwan P. Palta, Mark J. Pavek, Gregory A. Porter, Vidyasagar R. Sathuvalli, Asunta L. Thompson, Paul J. Voglewede, Jonathan L. Whitworth, David I. Parish, Jeffrey B. Endelman
Crop science 2016 v.56 no.1 pp. 30-39
germplasm, asparagine, food intake, loci, humans, glucose, storage time, clones, agronomic traits, tubers, potatoes, genotype, varieties, carcinogens, acrylamides, breeding lines, prediction, United States
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.