When you think about how to use new advances in X-ray technology, potato breeding is probably not the first thing that springs to mind. However, scientific researchers at the University of Wisconsin are doing just that to help develop new potato varieties — and to do it faster! State-of-the art, high- speed X-ray technology is now becoming a routine practice for evaluating potential new potato varieties, because it is faster and much more effective. Do you remember your last X-ray at the doctor office? It was time-consuming, uncomfortable and expensive. Not so with potatoes! Every day during harvest, tens of thousands of potatoes are examined in just milliseconds, at virtually no cost!
This technology is possible by incorporating a high speed X-ray imager into the potato-grading line (where potatoes are evaluated after harvest). This imager takes an X-ray image of each tuber as it passes through the machine at a high rate of speed. From that image, computers calculate just about anything that you ever wanted to know about that tuber, including its weight, length, width, height and shape; most remarkably, it can determine if there are defects on the outside and even the inside of the tuber. This is a huge improvement on previous technology in both speed and expense, which is akin to doctors being able to take the X-rays they need as you drive past the clinic! (more…)
Go to your supermarket these days and you will see an emerging trend in the fruit and vegetable section – an increasing array of varieties on display that are specifically designed to meet consumer demands. Apples lead the way with dozens of different varieties on display with specific tastes, textures and uses. Other food favorites are jumping on the apple bandwagon with potatoes now joining the chase. Five years ago your potato choices were likely to be limited to russets, round whites and reds, served up in small or large bags with cost often being the a prime driver. Now, potato choices have rapidly changed as new varieties with multiple colors, shapes and sizes are part of the consumer’s palate. Today’s consumers are looking for specific varieties based on how they taste and whether they are using them for fries, chips, baked, mashed or salads.
The evolution of choice in potatoes is moving fast now but it has taken generations of painstaking and exacting science to get to where we are today. Over the coming weeks, the New Family Farm site will explore the art and science of breeding potatoes through the work of graduate students. Since the beginning of agriculture, humans have been identifying, creating and refining new varieties of food plants for their productivity, appearance and culinary characteristics. This process, known as plant breeding, continues to help improve potatoes to meet the evolving needs of society by bringing together the skills of several disciplines such as genetics, molecular biology, plant pathology, engineering and others.
The first step in plant breeding is to create individuals with novel genetics that may express the traits we are seeking. Just as humans create children by combining their genetic makeups, potatoes can be enhanced through genetics. Most new potato varieties are created by “mating” or cross pollinating existing varieties with other varieties, or ancestors, with the goal of combining the best characteristics of the parents to create a new potato that has the features we desire. Those green, tomato-like fruits, formed on pollinated potato plants contain hundreds of seeds, each one genetically distinct. It takes the artistry of the breeders to grow these thousands upon thousands of seeds in the greenhouse, identify the traits they express, select the most promising, re-cross to obtain the best balance and ultimately propagate them in the field. It can take years to develop a promising new potential variety. (more…)