Project Number: 5442-43440-012-02
Project Type: Trust

Start Date: Oct 01, 2011
End Date: Sep 30, 2016

Objective:
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.

Approach:
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.