Other recently discovered genes can now deliver ‘super-storeability’ through extended
dormancy at ambient temperatures, removing the need to use the questionable chemical
CIPC to stop potatoes sprouting in store. Additionally a genetic approach to reducing
acrylamides in potato crisps and French fries is available and low acrylamide GM
varieties have gained official approval in the US. Tuber blackening, due to bruising,
causes big losses but, again, a gentic solution is in sight.