User: Progest 2001
Every year, about 20% of red potatoes cannot be sold due to injuries sustained during harvesting. This results in significant food waste. The goal of this project is to develop varieties that are more resistant to handling. Some red potatoes have a rare trait that helps them build up pigment under their skins, allowing them to retain their colour after being damaged. Using genomics, we will attempt to identify the genes responsible for this pigmentation. We will also use transcriptomics to understand why some of these genes are more active in varieties with this characteristic. Easy-to-use genetic tools will then be created to help select the varieties that retain their pigmentation after an injury. The findings will be tested on developing strains to prove their usefulness in selecting the best parents and their offspring. The new red potato varieties developed through this project will have positive environmental and economic impacts for the industry, reducing food waste and increasing producers’ incomes. In addition, the varieties will be enriched with anthocyanins, delivering added nutritional value and health benefits to consumers. The project will both support local agriculture and meet growing demand for healthier food and higher quality products.