MSU professors Jiming Jiang and David Douches. (Courtesy: MSU)
februari 27, 2024

Michigan State University researchers further unravel the mechanism of cold induced sweetening in potatoes

Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 
NDSU develops potato variety now approved for McDonalds World Famous Fries
juni 19, 2022

Potato variety 'Dakota Russet' now approved for McDonald's World Famous Fries

The most recent potato variety to join the list of approved McDonald’s potato varieties is the Dakota Russet, developed at North Dakota State University by Asunta Thompson
Mike Thornton, Ph.D. Professor Parma Research and Extension Center University of Idaho
juni 13, 2014

Focus on Potato: Factors that cause Sugar Ends in Potatoes

Whether you call them glassy ends, translucent ends, dark ends, jelly ends, or something even less flattering, sugar ends are a significant issue.
 hyperspectral image of potato strips
juli 25, 2013

Key Technology Signs Agreement to Deploy Chemical Imaging Technology (CIT®) for Potato Processors

Key Technology announces that it has signed an exclusive licensing agreement with EVK DI Kerschhaggl GmbH and Insort GmbH to deploy Chemical Imaging Technology (CIT®), an advanced value-added hyperspectral solution, in Key’s products, further enhancing...
The role of vision in flavor: 'Seeing the flavor of Foods'
april 25, 2013

The role of vision in flavor: 'Seeing the flavor of Foods'

The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, according to a scientist speaking at the 245th National Meeting &Exposition of the American ...
Prince Edward Island potato farmers fight rot in storage due to sugar ends
maart 14, 2013

Prince Edward Island potato farmers fight rot in storage due to sugar ends

Some farmers on P.E.I. are dealing with the problem of potatoes rotting in storage this winter and growers in the western part of the province are especially hard hit.
 Idaho Potatoes Areas
maart 05, 2013

Idaho Potato growers approve contracts with Simplot, McCain

Idaho potato growers at a Monday meeting in Burley approved processing contracts with J.R. Simplot and McCain Foods that both include payment increases averaging 1.6 percent.
hyperspectral imaging key technology
februari 14, 2013

Key Technology unveils its Product Definer - a hyperspectral imaging spectrometer for product analysis

Key Technology unveils its new Product Definer, a state-of-the-art instrument, located in its customer visitor center. This proprietary hyperspectral imaging spectrometer helps Key quickly analyze and evaluate new applications and technologies.
La supresión de un gen podría reducir la acumulación de azúcares en las papas almacenadas en frío.
oktober 15, 2012

La supresión de un gen podría reducir la acumulación de azúcares en las papas almacenadas en frío

Prevenir la actividad de una enzima clave in las papas podría ayudar a aumentar su calidad por medio de reducir la acumulación de azúcares que ocurre cuando las papas se almacenan en frío, según científicos del Servicio de Investigación Agrícola (ARS)....
 Agricultural Research Service
oktober 15, 2012

Invertase key enzyme in cold-induced sweetening of potatoes

Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists.
 Alvin J Bussan speaking at the Potato Expo
april 17, 2012

New webcast available on sugar management of potatoes

Sugar management is an important factor for potato crops. In this month's 'Focus on Potato' presentation, titled 'Sugar Management in Storage,'Dr. A.J. Bussan from the University of Wisconsin guides viewers through sugar management of tubers during various stages of crop management and storage.
 Acrylamide
december 14, 2011

National Fry Processor Trials identify lower acrylamide clones

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).

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december 10, 2009

Frost impacts frying colour potatoes PEI

As potatoes began rolling into the two processing plants in Price Edward Island this fall, it became relatively easy to determine when they were harvested. Maybe not the exact date, but at least whether they hit the warehouse before the first of a ...
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november 06, 2008

Sormac's successful carrot topper WOS-1A solves frying colour problems in potato processing.

During the production of par-fried french fries, problems can occur if the potatoes used in the process start becoming opaque. This happens when the starch in potatoes is converted into sugars.
Bulk potato storage for processing potatoes in the United Kingdom
maart 05, 2008

Quality of Potatoes for Processing and the effect of Potato Storage; Some Basics

The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.

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