Location: Sugarbeet and Potato ResearchTitle: Improving the french fry quality of russeted potatoes through transformation with the anti-sweetening gene (UgpA) from the Chipping cv. Snowden) Author
Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 3/8/2010
Publication Date: 8/2/2010
Citation: Gupta, S.K., Thompson, A.L., Kashyap, S., Sowokinos, J.R., Glynn, M.T. 2010. Improving the French Fry Quality of Russeted Potatoes Through Transformation with the Anti-Sweetening Gene (UgpA) from the Chipping cv. Snowden [abstract.] The Potato Association of American. Paper No. 114, p. 119-120. Interpretive Summary:
Technical Abstract: Microtubers of two dual-purpose russeted potatoes were transformed with the anti-sweetening gene (UgpA) from the cv. Snowden using well know Agrobacterium tumifaciens mediated transformation system. Seventy-two and twenty-four distinct transformants of AOND95292-3Russ and ND7882b-7Russ, respectively, were generated. In 2008, ten hill plots of each intragenic (ITG) line were planted at Wyndmere, ND. Tubers were analyzed mid-September for fry color at harvest and later from 6 degrees C storage. Randomly selected ITG lines were tested for the UgpA gene and the anti-sweetening isozyme (UGP5) of UGPase (UDP-Glc pyrophosphorylase). Using native-activity gels for UGPase isozyme profiles, UGP5 was evident and highly expressed. In 2009, 57 ITG lines (49 of AOND95292-3Russ and 8 of ND7882b-7Russ) were planted in replicated field trials at Inkster, ND. All tubers were harvested on 9/26/2010 and divided between NDSU (yield, fry color, and storage performance) and the USDA-ARS Potato Research Worksite in E. Grand Forks, MN (specific gravity, sugars, chip color, UGPase isozyme profiles and vacuolar, acid-invertase activity). Analysis is being conducted and compared at harvest and following 3 months storage at 6 degrees C. Data will be presented that suggest sever ITG lines of AOND95292-3Russ and few of ND7882b-7Russ demonstrate superior yield, specific gravity, disease resistance, and French fry color compared to their respective untransformed controls.