Scientists from an Essex university have created what they claim are climate-change resistant potatoes.
A team from the University of Essex carried out field trials in Illinois, USA, in which genetic engineered potatoes grew 30% more potatoes under heat stress. This was achieved by adding two genes to the plants, which improved efficiency and boosted the number of potatoes grown.
Importantly, the study showed that the genetic engineering had no impact on the nutritional quality of the potato.
Multi-location field trials are needed to confirm the team’s findings in varying environments. If successful, these trials could play a vital role in protecting a key ingredient that chip shops rely on.
The project is a collaboration from the international Realizing Increased Photosynthetic Efficiency (RIPE) project, led by the University of Illinois.
Dr Katherine Meacham-Hensold, who led the work, said: “We need to produce crops that can withstand more frequent and intense heatwave events if we are going to meet the population’s need for food in regions most at risk from reduced yields due to global warming.
“The 30% increase in tuber mass observed in our field trials shows the promise of improving photosynthesis to enable climate-ready crops.”
Dr Amanda Cavanagh, from the School of Life Sciences, an integral part of the project, says the research will help secure the future for Britain’s beloved potatoes.
She added: “Our major food crops are under threat from climate change, and our work has now confirmed that strategies to increase thermotolerance will translate from model to food crops.”
