WARF TECHNOLOGIES

The 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.

UW–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

For More Information About the Inventors

• Jiwan Palta

Related Technologies

• WARF reference number P05356US describes W1386, a high-yield chipstock potato with excellent specific gravity and long-term storage potential.
• WARF reference number P00343US describes "White Pearl" (W-1355-1), a chipping potato developed for cold storage conditions.
• For more information about other potato varieties.

Tech Fields

• Animals, Agriculture & Food : Plant varieties