CANBERRA, Australia – The first Australian harvest of an experimental crop of non-browning potatoes has researchers saying the genetically altered tubers have potential to produce significant savings for processors.
A team at the Commonwealth Scientific and Industrial Research Organization has ‘turned off’ the gene that causes potatoes to brown when they are cut or bruised by inserting it back to front.
The CSIRO, which has patented the technology worldwide, said the same technology can be applied to other fruit and vegetables. It has used the same technique on apples, beans, lettuce and sugar cane.
The breakthrough is important for potato growers and processors because it’s estimated that each year up to 30 percent of tubers are rejected because of bruising or browning.
The browning is often not seen until the potatoes have been through the processing process when discolored crisps or french fries are removed in the inspection line.
By then the transportation and processing costs have already been incurred.
