Understanding and Improving Flavour Characteristics of Potato

Potato flavour and texture are the major determinants of consumer preference, yet the genetic and biochemical factors underlying these characters are poorly understood. This project involved studies of novel potato germplasm, developed at JHI from importations of South American Phureja potatoes. These have a highly distinctive flavour and texture that clearly separates them from current cultivated varieties of potato. The consortium involved in project, which received Defra LINK funding, included JHI and two industrial partners and the AHDB Potatoes.