MSU develops game changing potato - Kal91.3

By Andi Anderson

Michigan State University (MSU) researchers have developed a new potato with a big impact on the potato chip industry. The Kal91.3 potato can be stored for longer periods at cooler temperatures without accumulating sugars that lead to browning and negatively impact chip quality.

Normally, potatoes convert sucrose (a storage sugar) into fructose and glucose (reducing sugars) during cold storage. This conversion is triggered by an enzyme called vacuolar acid invertase. MSU's Dr. Jiming Jiang discovered a method to silence the gene that produces this enzyme.

Professor Dave Douches, a potato breeder at MSU, saw the potential of this discovery to address sugar imbalances in some Michigan chipping potato varieties. He used a technique called RNA interference (RNAi) to silence the vacuolar acid invertase gene in Kalkaska potatoes, creating the Kal91.3 variety.

Benefits for Farmers and Consumers:

• Improved Storage: Kal91.3 potatoes can be stored at 40°F without sugar buildup, unlike conventional varieties which require storage around 50°F (more prone to rot and moisture loss).
• Reduced Sugar, Better Chips: Lower sugar content in Kal91.3 potatoes translates to crispier, healthier, and tastier potato chips.
• Potential for Environmental Benefits: The ability to store potatoes at cooler temperatures could lead to reduced energy use. Additionally, the Kal91.3 potato may require fewer fertilizers and pesticides during storage.

MSU-Industry Collaboration:

The Kal91.3 potato is the first genetically engineered vegetable developed by a land-grant university to be exempt from USDA regulations. This exemption reflects the minimal genetic modification involved – essentially silencing an existing gene.

Michigan Potato Industry Commission is excited about the potential of Kal91.3. This potato variety could stabilize potato supply throughout the year, reduce sugar content in chips, and contribute to a more sustainable potato farming industry.

The Kal91.3 potato represents a step forward in using genetic engineering to improve potato varieties. This research collaboration between MSU and the potato industry paves the way for developing potatoes that are more resistant to diseases, pests, and the effects of climate change.

Photo Credit: michigan-state-univsersity-msu