New potato varieties promise to be ideal for consumers, specialists claim.
British researchers have begun editing the genes of potatoes. Their goal is to change the part of the DNA that is responsible for the rate at which the cells of this vegetable soften. Why is this necessary?
The laboratory experiments of agronomists were initiated by the fact that potatoes take too long to prepare. As a result, there has been a decline in potato sales in the UK — people do not want to spend time cooking this product. Now, thanks to an experiment under the working title “super-hilling,” the cooking process for potatoes will become as quick as boiling pasta or rice. If all goes well, the genetically edited (but not modified!) potatoes will first be available for commercial enterprises, such as chip manufacturers, and then will be sold to the general public.
The agronomists' development is also aimed at increasing the shelf life of potatoes. We all know that damaged potatoes spoil quickly and have a short shelf life. This is especially critical for British producers, as it leads to significant financial losses.
Scientists hope that small changes in a specific area of the gene in the tuber’s DNA will lead to the creation of the “dream potato” — a variety that will maintain its marketable appearance and freshness for a long time, be resistant to diseases and pests, and cook quickly.
To achieve this goal, agronomists plan to use the well-known gene editing tool CRISPR, which allows for mutations to be made without traces, as the introduced RNA and protein in the cell decompose quickly. According to the scientists, this method opens up “unprecedented opportunities for the rapid improvement of potato properties.”
While scientists are working on the new generation of potatoes, we do not recommend “carb hunters” to give up the usual potatoes — doctors have specific recommendations on this matter. It’s better to wait a little longer.
