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Acrylamide forms primarily from a reaction between reducing sugars (e.g., glucose and fructose) and an amino acid (asparagine, Asn) formed naturally in foods, including potatoes. This reaction occurs when carbohydrate‐rich foods are heated at temperatures above 120 °C. Multiple potato varieties were transformed with potato genomic DNA that results in down‐regulation of the expression of the asparagine...
Potato is the world's most important vegetable crop, with nearly 400 million tons produced worldwide every year, lending to stability in food supply and socioeconomic impact. In general, potato is an intensively managed crop, requiring irrigation, fertilization, and frequent pesticide applications in order to obtain the highest yields possible. Important traits are easy to find in wild relatives of...
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