American company J.R. Simplot is developing a new variety of potatoes that will less change color from injury when struck.
Simplot uses gene editing, a new breeding technique that allows scientists to make small changes to the plant’s DNA to develop a potato variety that does not turn blue and does not turn brown with light strokes. This will make potatoes more attractive to consumers, reducing waste.
Every year, humanity throws as much potato that would be enough for 6 billion servings of mashed potatoes. A significant part of the tubers is discarded due to the fact that they have a brownish or bluish color from injury during harvesting and transportation. Although these potatoes are absolutely harmless to health and can be eaten.
Therefore, a variety that is insensitive to injury, according to J.R. Simplot, will allow more potatoes to be used in food, rather than throwing it in the trash.
By the way, the company already has positive experience with the method of editing DNA on mushrooms, and plans to continue research on avocados, which also suffer from injuries, which affects their presentation.
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