Compositional Analysis of Tubers from Insect and Virus Resistant Potato Plants

Genetically modified potato plants that are resistant to the Colorado potato beetle, plus either the potato leaf roll virus or potato virus Y, have recently been commercialized. As part of the safety assessment for plants produced by modern biotechnology, the composition of the food/feed must be com...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2000-12, Vol.48 (12), p.5936-5945
Main Authors: Rogan, Glennon J, Bookout, Jeff T, Duncan, David R, Fuchs, Roy L, Lavrik, Paul B, Love, Stephen L, Mueth, Mike, Olson, Tammy, Owens, Elizabeth D, Raymond, Peter J, Zalewski, James
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Animals
Biological and medical sciences
Biotechnology
Coleoptera - immunology
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General agronomy. Plant production
Generalities. Agricultural and farming systems. Agricultural development
Generalities. Production, biomass, yield. Quality
Immunity, Innate - genetics
Nutritive Value
Plant Viruses - immunology
Potyvirus - immunology
Quality Control
Solanum tuberosum - chemistry
Solanum tuberosum - genetics
Solanum tuberosum - parasitology
Solanum tuberosum - virology
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Summary:Genetically modified potato plants that are resistant to the Colorado potato beetle, plus either the potato leaf roll virus or potato virus Y, have recently been commercialized. As part of the safety assessment for plants produced by modern biotechnology, the composition of the food/feed must be compared to that of the food/feed produced by an equivalent plant variety from a conventional source. The composition of important nutritional and antinutritional factors in tubers produced by virus- and insect-resistant potato plants were compared to tubers produced by conventional potato plants. Key nutritional, quality, and antinutritional components measured were total solids, vitamin C, dextrose, sucrose, soluble protein, and glycoalkaloids. Proximate analyses included fat, ash, calories, total protein, and crude fiber. Minor nutrients measured were vitamin B6, niacin, copper, magnesium, potassium, and amino acids. The results from these analyses confirm that tubers produced by insect- and virus-protected varieties are substantially equivalent to tubers produced by conventional potato varieties. Keywords: Colorado potato beetle; composition; insect protection; nutritional components; potato; virus resistant; PLRV; PVY
ISSN:0021-8561
1520-5118
DOI:10.1021/jf000742b