Potato tuber skin and flesh colours are attractive traits for consumers and frequently influence purchase choices. In a new study, scientists of the James Hutton Institute have identified a genetic molecule that regulates the production of anthocyanin, a natural pigment which in turn influences tuber skin and flesh colour.
The researchers also identified previously unknown inhibitors of anthocyanin production, offering an opportunity for potato breeders to target these genes in new breeding programmes to establish new colour combinations.
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This article was originally posted by The James Hutton Institute