Press Esc to close
Tuesday 29 July 2014
News updated at 1:51 AM IST
Weather
Max: 0°C
Min : 0°C
In Bangalore
Sunny day

Now, potatoes with low sugar content and longer shelf life

Gautam Dheer, Chandigarh, August 26, 2013, DH News Service

The Central Potato Research Institute (CPRI) in Shimla, the country’s only premier potato research institute, has evolved a new technology to prevent conversion of starch into glucose in low temperature conditions, like cold storages. Glucose level in potatoes increases substantially in low temperature, reducing its shelf life and rendering it inedible for diabetic patients.

The CPRI said sugar or glucose levels in potatoes will not rise with the use of this technology. The institute is also getting a patent for this technology, CPRI director Bir Pal Singh told Deccan Herald on Monday. The breakthrough, Singh said, has been evolved purely for commercial. Low-sugar potatoes with a longer shelf life was otherwise not possible, with sugar level rising in cold storages.

The technology raises the hope for potatoes sans sugar being available in markets, something which may bring smile on the faces of the potato-loving diabetic patients. Once the technology is implemented commercially, diabetics with a sweet tooth will possibly find sugar-free potatoes in the nearby vegetable store.  

CPRI sources say potatoes contain starch which turns into glucose. In freshly harvested potatoes, the starch content is low at about 1 per cent, but the level of glucose rises beyond 6 per cent in low temperatures. 


Singh said: “This is the first such technology in the country. This will be a boon for the processing industry. Starch in potatoes turns into sugar and this process is accelerated by an enzyme called invertase. We have silenced this process, in fact stopped it, so that the sugar levels don’t increase in potatoes.” 

The technology has “great cold chipping attributes,” which controls the rise of sugar level in potatoes. “Transgenic potatoes have reduced expression of the vacuolar and invertase gene resulting in cold induce sweetening resistant potato which is desirable for the processing industry. The breakthrough is an outcome of teamwork and five years of research,” Singh added.

Go to Top

Photo Gallery
England's Sam Robson, left, fields the ball beside four other slips ...

England's Sam Robson, left, fields the ball beside four other slips ...

A Muslim woman performs ablution before having iftar meal on the last day of the holy month...

A Muslim woman performs ablution before having iftar meal on the last day of the holy month...

Police take top Maoist leader Sabyasachi Panda while taking him to court in Berhampur...

Police take top Maoist leader Sabyasachi Panda while taking him to court in Berhampur...

The launch of Science Express biodiversity special (SEBS) train in New Delhi...

The launch of Science Express biodiversity special (SEBS) train in New Delhi...

England's Ian Bell hits a shot during the second day of the third cricket test...

England's Ian Bell hits a shot during the second day of the third cricket test...

Bollywood music director Anu Malik, actor Sonam Kapoor, filmmaker Farah Khan and Pakistani...

Bollywood music director Anu Malik, actor Sonam Kapoor, filmmaker Farah Khan and Pakistani...

India shooter Vijay Kumar at Barry Buddon Shooting Centre in

India shooter Vijay Kumar at Barry Buddon Shooting Centre in

Muslim women offer namaz in Coimbatore on Monday during...

Muslim women offer namaz in Coimbatore on Monday during...

India gold medallist Rahi Sarnobatat and silver medallist Anisa Sayyed pose for...

India gold medallist Rahi Sarnobatat and silver medallist Anisa Sayyed pose for...

Ned McKendry of Australia is seen underwater as he...

Ned McKendry of Australia is seen underwater as he...

Copyright 2014, The Printers (Mysore) Private Ltd., 75, M.G Road, Post Box 5331, Bangalore - 560001
Tel: +91 (80) 25880000 Fax No. +91 (80) 25880523