MSU Breeder Genetically Engineers Healthier Potato for Long-term Storage

Potato breeder Dave Douches, professor in the Department of Plant, Soil and Microbial Sciences and Director of the Michigan State University (MSU) Potato Breeding and Genetics Program, has developed a genetically engineered potato that can be stored in cool temperatures for long periods and produce healthier and higher-quality potato chips.

Kal91.3 was genetically engineered to silence a gene that produces an enzyme used to convert sucrose into reducing sugars such as fructose and glucose. It can be stored in cooler temperatures for long periods to avoid rots and moisture loss, leading to healthier and higher-quality products, including potato chips. Kal91.3 can also reduce the environmental impact of growing potatoes without as many fertilizers and pesticides needed to maintain the potato during storage.

Kal91.3 has been granted exemption from the biotechnology regulations placed on genetically modified products by the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (USDA APHIS). USDA APHIS concluded that Kal91.3 was proven not to pose an increased plant pest risk relative to its conventionally bred counterpart.

For more details, read the article on the MSU AgBioResearch News page. Read the Regulatory Status Review on the USDA APHIS website.