Effect of genetic modification and storage on the physico-chemical properties of potato dry matter and acrylamide content of potato chips

The present study was conducted in which various physicochemical properties and acrylamide content in chips of a transgenic potato and the untransformed control, using the cultivar Snowden, during storage at 12 °C and 5 °C were characterized. The dry matter from the untransformed potato contained high amylose content during the various storage periods whereas significantly (p ≤ 0.05) higher phosphorus content was observed in the transgenic potato, before and after storage. Resistant starch was significantly (p ≤ 0.05) higher in the transgenic potato before and after storage for 14 days at 12 °C. Chips made from the transgenic tubers stored at 5 °C had significantly lower acrylamide content (i.e., 59-69% less) as compared to those from the untransformed controls. A high positive correlation (p ≤ 0.05) between acrylamide and glucose, fructose and reducing sugars and a lower correlation with sucrose was observed. High negative correlation (p ≤ 0.05) between chip score and acrylamide was also observed. The present study shows that overexpression of Arabidopsis pyruvate decarboxylase in transgenic Snowden had increased resistant starch and higher dry matter contents of phosphorus, and decreased acrylamide levels in potato chips made from these potatoes.

► Genetic modification and storage affected the physicochemical properties of potato. ► Genetic modification decreased acrylamide content of potato chips after storage. ► Significantly higher phosphorous and resistant starch in transgenic tubers ► Higher amylose content in the untransformed tubers