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Biotechnology for Nutritional and Associated Processing Quality Improvement in Potato

  • Som DuttEmail author
  • Anshul Sharma Manjul
  • Mamta Chauhan
  • Sushil Sudhakar Changan
  • Pinky Raigond
  • Brajesh Singh
  • Swarup Kumar Chakrabarti
Chapter
Part of the Concepts and Strategies in Plant Sciences book series (CSPS)

Abstract

Plant products comprise majority of human food intake globally. Therefore, it is expected that better nutritional availability for human beings can be achieved by nutritional improvement of food crops. Having achieved the food sufficiency in almost all parts of the world provides us the leverage to have a paradigm shift from “quantity increase” to “quality improvement” of crops. Improvement of quality will be crucial in future; it is almost sure that there will be significant reduction in land available for agriculture as compared to that available today. This means that in the lesser agricultural land, we shall have to produce more food in terms of nutrients. Potato (Solanum tuberosum L.) is the world’s third most important crop in terms of human consumption. It is consumed in all countries of the world whether developing or developed and has been used as a primary nutritional source in many diets and as the basis for a variety of processed products. Ability of potato to produce highest nutrition and dry matter on per unit area and time basis, among major food crops, made FAO to declare it the crop to address future global food security and poverty alleviation during 2008. Although potato is a rich source of several nutrients such as protein, vitamin C, vitamin B6, and niacin, there is ample scope for improving its nutritional quality and making it more nutritious food. Worldwide conventional breeding technologies have given the mankind a large number of varieties having improved traits as compared to their predecessors. It has led to the development of a large numbers of cultivars of various crop plants which in turn has resulted in tremendous increase in their productivity. Recent advancements in the field of agricultural biotechnology have created a new domain to complement the methods of plant breeding. These biotechnological approaches are also being used for improving the nutritional quality as well as the processing attributes of potato. Using biotechnological tools, a large number of nutrients have been improved in potato. These include phenolics, vitamins, essential amino acids, protein, carbohydrates, and minerals. Certain anti-nutritional factors have been reduced in certain potato cultivars. Processing attributes of potato have also been improved using biotechnological tools such as gene silencing and gene editing. Recent improvement in genome-editing technologies is expected to further assist plant researchers to develop nutrient-rich potatoes in more targeted manner.

Keywords

Genome editing Essential amino acid Phenolics Resistant starch Cold-induced sweetening Protein Anti-nutritional factors 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Som Dutt
    • 1
    Email author
  • Anshul Sharma Manjul
    • 1
  • Mamta Chauhan
    • 1
  • Sushil Sudhakar Changan
    • 1
  • Pinky Raigond
    • 1
  • Brajesh Singh
    • 1
  • Swarup Kumar Chakrabarti
    • 1
  1. 1.ICAR-Central Potato Research Institute (ICAR-CPRI)ShimlaIndia

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