Animals, Agriculture & Food
W6234-4Rus: A Light Russet Potato with French Fry Potential
WARF: P120381US01
Inventors: Jiwan Palta, Felix Navarro, Bryan Bowen, Jiming Jiang, Horia Groza
The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in a russet potato variety with improved French fry characteristics and lower acrylamide levels.
Overview
Russet Burbank, at present the most widely grown russet potato for French fry production in the U.S., is susceptible to cold-induced sweetening (i.e., longer cold storage times result in a darker color in the fried products). Furthermore, there is pressure to reduce acrylamide levels in processed potatoes. California has placed acrylamide on its list of compounds known to cause cancer.
The Invention
UW–Madison researchers have developed W6234-4Rus, a new russet potato variety with characteristics desirable for French fry processing, including much lower acrylamide content, good shape, higher tuber yield and better fry color compared to the industry standard.
The new variety is available through the Wisconsin Crop Improvement Association.
The new variety is available through the Wisconsin Crop Improvement Association.
Applications
- Russet potato production for the French fry processing market
Key Benefits
- Improved yield and fry color
- Meets industry’s goal of reduced acrylamide levels
Stage of Development
Six years of field testing have been completed. In a U.S. Potato Board-funded trial, French fries made from the new variety contained less acrylamide (218 ppb) compared to Russet Burbank (862 ppb).
Additional Information
For More Information About the Inventors
Tech Fields
For current licensing status, please contact Emily Bauer at [javascript protected email address] or 608-960-9842