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Scientists chip away at potato storage problems

2025-01-30
(Press-News.org) They’re one of the UK’s most loved staples, providing around half of our carbohydrate intake as a nation and supporting over 20,000 farm, transport and manufacturing jobs. Now, new research is focusing on ensuring reliable supplies of the potato all year round with a project that focuses on potato dormancy and extending storage life.

To achieve year-round supplies in the UK, around 1.5 million tonnes of potatoes are kept in cold stores for up to eight months to prevent sprouting. However, following the withdrawal of a chemical that suppresses sprouting, CIPC, vegetable losses have increased and the storage duration time for potatoes can be halved to four months.

Now researchers from Cranfield University, working with PepsiCo and Solynta, a leader in hybrid potato breeding, are using advanced genetic analysis to tackle the challenges of maintaining crop quality whilst extending storage life. The project aims to solve the problem of keeping potatoes dormant for longer, using fewer chemicals, less energy and generating less food waste.

With a grant from Biotechnology and Biological Sciences Research Council (BBSRC) prosperity partnership fund , the project to enhance potato dormancy brings together expertise in genetics, plant biology, and technology.

The team aims to develop new potato varieties and storage methods that:

Extend storage life: reducing food waste and ensuring year-round supply. Lower energy consumption: minimising the environmental impact of cold storage. Reduce chemical use: promoting sustainable agriculture practices. Findings from the study could help inform storage methods around the world with adaptations according to regional variations in harvest periods and facilities.

“By reducing chemical use and improving energy efficiency in storage, we’re safeguarding the future of potato farming making it safer for the end consumer” said Mari Carmen Alamar Gavidia, Senior Lecturer in Postharvest Biology from Cranfield University.

“This approach will not only cut waste but also supports the environment. It will ensure a year-round supply of safer and higher quality potatoes for consumers and make sure the nation can enjoy crisps, chips and mash uninterrupted.”

Professor Leon Terry, Pro-Vice-Chancellor of Research and Innovation at Cranfield University, said: “Mitigating food waste is a key piece of the puzzle to reducing greenhouse gas emissions. This grant is testament to the longstanding applied research Cranfield has provided to the GB potato industry over many years.”

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[Press-News.org] Scientists chip away at potato storage problems