Potato greening will be the focus of a research consortium including the James Hutton Institute and University of Southampton, in a drive to reduce field and supply chain losses.
Dr Mark Taylor, senior researcher at the James Hutton Institute and project lead investigator, says the project will bring together partners spanning the entire food chain, from production and packaging to major retailers.
“We aim to identify conditions for light-induced tuber greening, which in turn will inform the design of prototype packaging film to reduce greening during storage and in store.
“Furthermore these experiments will, with recently developed potato breeding approaches, be used to identify markers for genes associated with reduced greening providing the foundation of a longer term strategy to produce new non-greening potato varieties.”
In-field losses due to greening cost the potato industry £37m each year, according to the James Hutton Institute.