Improved Breeding and Variety Evaluation Methods to Reduce Acrylamide Content and Increase Quality in Processed Potato Products
Temperate Tree Fruit and Vegetable Research
Project Number: 2092-21220-001-07
Start Date: Sep 01, 2011
End Date: Aug 31, 2016
To decrease the amount of acrylamide in processed potato products.
We will focus on indentifying low asparagine or high antioxidant potatoes and determining to what extent this reduces acrylamide formation.