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

Wang, Yi, Bethke, Paul C., Bussan, Alvin J., Glynn, Martin T., Holm, David G., Navarro, Felix M., Novy, Richard G., Palta, Jiwan P., Pavek, Mark J., Porter, Gregory A., Sathuvalli, Vidyasagar R., Thompson, Asunta L., Voglewede, Paul J., Whitworth, Jonathan L., Parish, David I., Endelman, Jeffrey B.
Crop science 2015 v.56 no.1 pp. 30-39
acrylamides, agronomic traits, asparagine, breeding, breeding lines, carcinogens, clones, food intake, genotype, germplasm, glucose, humans, loci, potatoes, prediction, storage time, tubers, varieties, United States
Processed potato products, such as chips and fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing acrylamide 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 2011-2013 in five states. More than 140 advanced breeding lines were evaluated for tuber agronomic traits and biochemical properties from harvest through eight months of storage. Several dozen entries had significantly less acrylamide than the check varieties Russet Burbank and Ranger Russet, with reductions in excess of 50%. As in previous studies, the glucose content of raw tubers was highly predictive of acrylamide in finished fries (R2 = 0.64 – 0.77). Despite its role in acrylamide formation, tuber free asparagine was not predictive of acrylamide, 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 as yet unidentified genetic loci to target in breeding. The NFPT has demonstrated that many elite US clones with low acrylamide-forming potential exist, as a by-product of breeding for resistance to cold-induced sweetening. Our ongoing challenge is to combine this trait with the complex quality attributes required by the food industry.