‍

Blake, Wm. Night IX, object 479. 1795.

‍

Scientists are promising healthier potato chips after they discovered a groundbreaking way to store potatoes that avoids unnecessary sweetening.

Currently, potatoes are stored in the cold, which keeps them fresh but also triggers a process known as cold-induced sweetening, which causes the starches in the potatoes to be converted to sugars. When these potatoes are cooked and processed, they can lead to fries and chips that contain a carcinogen linked to cancer.

Now, scientists have discovered the specific gene responsible for cold-induced sweetening, and they say they can simply turn it off to produce healthier potatoes.

Jiming Jiang, a professor of plant genetics at Michigan State University: “We've identified the specific gene responsible for CIS and, more importantly, we've uncovered the regulatory element that switches it on under cold temperatures. By studying how this gene turns on and off, we open up the possibility of developing potatoes that are naturally resistant to CIS and, therefore, will not produce toxic compounds.”

This would mean that the cancerous carcinogen wouldn’t be produced during the processing of these potatoes, leading to chips and fries being healthier.