Suppression of the vacuolar invertase gene prevents cold-induced sweetening in potato

Plant Physiol. 2010 Oct;154(2):939-48. doi: 10.1104/pp.110.162545. Epub 2010 Aug 24.

Abstract

Potato (Solanum tuberosum) is the third most important food crop in the world. Potato tubers must be stored at cold temperatures to prevent sprouting, minimize disease losses, and supply consumers and the processing industry with high-quality tubers throughout the year. Unfortunately, cold storage triggers an accumulation of reducing sugars in tubers. High-temperature processing of these tubers results in dark-colored, bitter-tasting products. Such products also have elevated amounts of acrylamide, a neurotoxin and potential carcinogen. We demonstrate that silencing the potato vacuolar acid invertase gene VInv prevents reducing sugar accumulation in cold-stored tubers. Potato chips processed from VInv silencing lines showed a 15-fold acrylamide reduction and were light in color even when tubers were stored at 4°C. Comparable, low levels of VInv gene expression were observed in cold-stored tubers from wild potato germplasm stocks that are resistant to cold-induced sweetening. Thus, both processing quality and acrylamide problems in potato can be controlled effectively by suppression of the VInv gene through biotechnology or targeted breeding.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Acrylamide / analysis
  • Carbohydrates / biosynthesis*
  • Cold Temperature*
  • Food Handling
  • Gene Expression Regulation, Plant
  • Genes, Plant
  • Plant Proteins / genetics
  • Plant Proteins / metabolism*
  • Plant Tubers / chemistry
  • Plant Tubers / enzymology*
  • Plant Tubers / genetics
  • Plants, Genetically Modified / enzymology
  • Plants, Genetically Modified / genetics
  • RNA Interference
  • Solanum tuberosum / enzymology
  • Solanum tuberosum / genetics*
  • Vacuoles / metabolism
  • beta-Fructofuranosidase / genetics
  • beta-Fructofuranosidase / metabolism*

Substances

  • Carbohydrates
  • Plant Proteins
  • Acrylamide
  • beta-Fructofuranosidase