WARF: P09325US

  • PVP issued.

"Tundra" (W2310-3), a Chipping Potato for Longer Cold Storage


Jiwan Palta, Bryan Bowen, Felix Navarro, Jiming Jiang, Horia Groza

The Wisconsin Alumni Research Foundation (WARF) is seeking commercial partners interested in a new potato variety with higher specific gravity and better cold storage characteristics than current gold standard varieties.
OVERVIEWThe average American eats five to six pounds of potato chips each year. Wisconsin is the nation's third largest producer of potatoes, growing nearly 29.0 million hundredweight in 2009.

Needed are new potato varieties that resist cold-induced sweetening (CIS), which occurs during refrigerated storage and causes discoloration and a bitter taste. For better chip quality, potatoes should have high specific gravity as well.
THE INVENTIONUW–Madison researchers have developed a new potato line for chipping, called ‘Tundra,’ which holds outstanding potential for long-term storage at temperatures below the current industry level. Chipping quality can be maintained during storage for up to eight months at 42-50 degrees Fahrenheit. Tubers have lighter fry color and higher specific gravity than the Snowden variety.
  • Potato chip production
  • Can be stored in cooler temperatures and for longer periods
  • Chips well after long cold storage
  • Higher specific gravity than standard varieties (Snowden and Atlantic)
  • Excellent vine vigor
  • Tolerant to most forms of bacterial scab infection
Contact Information
For current licensing status, please contact Emily Bauer at or 608-960-9842.
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