1a.Objectives (from AD-416):
To assist the U.S. Potato Board in the National Fry Processing Trial by identifying potato germplasm with low reducing sugar/acrylamide accumulation potential after storage.
1b.Approach (from AD-416):
Eight french fry clones will be grown by cooperators at three locations and shipped to the PRW immediately after harvest. Upon receipt, the clones will be placed into 55 degrees F (95% RH) storage for two weeks. Thereafter the storages will be slowly cooled (0.5 degrees F/day) to a final temperature of 45 degrees F. After 3 and 6 months of storage, the reducing sugar content will be analyzed and a sample of each clone will be processed on the 1/20 scale french fry line as currently configured. French fry samples will be frozen, stored at -80 degrees C, and shipped on dry ice to the University of Wisconsin for acrylamide analysis.
Eight clones of potatoes were grown at three locations and shipped to the PRW immediately after harvest. The clones were cured in storage at 55 degrees F (95% RH) in the dark for fourteen days. The storage temperatures were lowered 0.5 degrees F/day to the final holding temperature of 45 degrees F. After 3 and 6 months of storage, the reducing sugar content was determined and a sub-sample was processed into french fries on our pilot fry line. The french fry samples were frozen, stored at -80 degrees C and shipped on dry ice to Wisconsin for acrylamide analysis.