The difference between a delicious spud and a more mundane meal is about to come under the microscope in a bid to tantalise the taste buds of a fickle consumer. The BPC has invested in research carried out at SCRI, that complements work funded by SEERAD, to understand the mechanisms that underpin texture and flavour.

Potato texture and flavour have a great influence on consumer repeat purchase. The results will be used to help the understand the factors affecting quality and in the longer term the development of new varieties.

The study is evaluating the two Solanum tuberosum varieties, Montrose and Pentland Dell and two Solanum phureja varieties, Mayan Gold and Inca Sun. Sue Cowgill, BPC R&D projects manager says, “The Solanum phureja varieties originate from ancient varieties brought back from Peru. Through advanced breeding, SCRI adapted the tubers to yield in the UK climate.”

The Solanum phureja group have distinct taste benefits, very full flavour and unusual textural qualities. “By carrying out a detailed comparison of phureja and tuberosum groups SCRI has come along way in the understanding the chemical and biochemical components that distinguish the phureja group, which are very different to those of Solanum tuberosum. This data is being used to assist the discovery of the genes responsible and to help our genetics team map the genes contributing to flavour and texture,” says SCRI’s Howard Davies who is leading the BPC-funded project. Good DNA markers for these traits will enable more targeted and efficient breeding for quality traits that the consumer can relate to.

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