Compositional analysis of tubers from insect and virus resistant potato plants

J Agric Food Chem. 2000 Dec;48(12):5936-45. doi: 10.1021/jf000742b.


Genetically modified potato plants that are resistant to the Colorado potato beetle, plus either the potato leaf roll virus or potato virus Y, have recently been commercialized. As part of the safety assessment for plants produced by modern biotechnology, the composition of the food/feed must be compared to that of the food/feed produced by an equivalent plant variety from a conventional source. The composition of important nutritional and antinutritional factors in tubers produced by virus- and insect-resistant potato plants were compared to tubers produced by conventional potato plants. Key nutritional, quality, and antinutritional components measured were total solids, vitamin C, dextrose, sucrose, soluble protein, and glycoalkaloids. Proximate analyses included fat, ash, calories, total protein, and crude fiber. Minor nutrients measured were vitamin B6, niacin, copper, magnesium, potassium, and amino acids. The results from these analyses confirm that tubers produced by insect- and virus-protected varieties are substantially equivalent to tubers produced by conventional potato varieties.

MeSH terms

  • Animals
  • Biotechnology
  • Coleoptera / immunology
  • Immunity, Innate / genetics
  • Nutritive Value
  • Plant Viruses / immunology
  • Potyvirus / immunology
  • Quality Control
  • Solanum tuberosum / chemistry*
  • Solanum tuberosum / genetics
  • Solanum tuberosum / parasitology
  • Solanum tuberosum / virology