Lighter-colored potato chips that take less time and expense to process could be "in the bag" in the 21st century. ARS researchers developed new potato breeding lines by crossing a wild South American species, Solanum raphanifolium, with relatives of U.S. commercial potatoes. The new lines could help overcome changes that occur in potatoes during cold storage. Cold storage of commercial potatoes elevates the potato's sugar content, resulting in unacceptably dark chips. Potatoes are normally stored at 45 to 55 degrees F. Scientists found the new lines can be chipped directly from storage at 34 to 36 degrees F. The new lines are now available to federal, state and industry breeders.
Vegetable Crops Research, Madison, WI
Robert E. Hanneman, (608) 262-1399

Plant breeders now can get seed of three new lesquerella germplasm lines. This plant's seed oil could be a domestic alternative to widely used imported oils such as castor oil. The new, ARS-developed lines represent the first public release of lesquerella breeding material in the world. Potential cosmetic uses of the plant's seed oil include lipstick and shampoo, both of which now use imported castor oil. Castor oil also is now required in high-quality lubricants for racing cars and heavy equipment. Lesquerella is grown in the arid southwestern United States, where it is becoming a new income-producing crop for some farmers. The new germplasm lines have 2 percent more oil than other tested strains of the plant. Breeders can crossbreed the new lines with other lesquerella plants to add other improved traits such as better seed retention and faster growth. Researchers and breeders may obtain small quantities of seed from ARS.
U.S. Water Conservation Laboratory, Phoenix, AZ
David A. Dierig, (602) 379-4356

The damaging southern root-knot nematode, Meloidogyne incognita, may meet its match in the Scotch Bonnet pepper, one of the hottest peppers known. In search of resistance to the nematodes, scientists inoculated greenhouse-grown plants from a collection of Scotch Bonnet and Habanero pepper varieties with 3,000 nematodes each. They also planted the pepper varieties in fields already infested with the pests. Result: Some of the Scotch Bonnet varieties were highly resistant, but all of the Habanero peppers were susceptible. The scientists say the resistant Scotch Bonnets could lend some of their nematode resistance to the Habanero through plant breeding. Both the Scotch Bonnet and Habanero peppers are from the same species, Capsicum chinense. Scotch Bonnet and the fiery Habanero are used in spicy table sauces, cooked sauces, seasonings and other products.
U.S. Vegetable Laboratory, Charleston, SC

Richard L. Fery/Judy A. Thies, (803) 556-0840,rfery@awod.com, jthies@awod.com

Vitamin-rich sweet desserts and drinks from America's largest native fruit, the pawpaw, could become available within the next decade. Scientists with ARS and more than a dozen universities are testing 28 existing pawpaw cultivars to find the best to develop into commercial varieties. Ripe green pawpaws weigh up to 2 pounds and are about 5 inches long. The bright yellow flesh has a custard-like consistency suitable for baby food and ice cream. The taste has hints of banana, avocado and pineapple. Kentucky State University is leading the effort to commercialize the fruit, in collaboration with the private PawPaw Foundation. ARS researchers are providing technology to propagate and preserve the germplasm. The researchers also are trying to expand the cultivated range of the fruit. So far, pawpaw trees are growing as well in their new Oregon home as they do in their native range from New York to Michigan and from Nebraska to the Florida panhandle.
National Clonal Germplasm Repository, Corvallis, OR
Kim E. Hummer, (541) 750-8717, hummerk@bcc.orst.edu

Last Updated: July 14, 1997
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