Scientists at Chile’s National Institute of Agricultural Research (INIA) have developed a potato line that takes significantly longer to oxidise after being peeled and cut, a trait with direct implications for fresh-cut and further processing applications.

The work was carried out using the Chilean variety Yagana-INIA as a genetic base. Researchers applied CRISPR-Cas9 genome editing technology to target and modify the StPPO2 gene, described as “one of the most active in tubers and directly associated with oxidation.”

According to INIA, the resulting edited potato line showed “a notable reduction in browning compared to unmodified potatoes.” In trials, “after 24 hours from cutting, the conventional potatoes showed an evident darkening, while the edited lines showed hardly any changes, thus confirming the success of the genetic intervention.”

Implications For Processors

For processors, enzymatic browning remains a persistent operational and quality challenge. In fresh-cut and chilled potato products, oxidation affects visual appeal and shelf life, often requiring anti-browning treatments or tight processing windows to maintain product quality. In industrial settings, darkening can also influence trim losses and downgrade rates.

A variety with significantly delayed oxidation could extend workable time between cutting and further processing, reduce reliance on chemical anti-browning agents, and support cleaner label positioning in certain markets. For foodservice and retail-ready fresh-cut segments, improved colour stability may translate into longer display life and reduced waste.

The INIA team emphasised that the development relies on genome editing rather than transgenic modification. The technique “modifies the plant’s own genes without introducing external DNA.” Analyses of the edited lines showed that they “do not contain Cas9 sequences or other transgenes,” and therefore comply with Chilean regulations to classify the product as non-GMO.

Regulatory And Market Context

The regulatory status is likely to be a central factor in the commercial pathway of the new line. In Chile, the absence of foreign DNA allows the edited potato to be considered non-GMO under current rules. However, market access will depend on how other jurisdictions treat gene-edited crops, particularly in export-oriented supply chains.

For processors serving domestic Chilean markets, the development may open opportunities to pilot low-browning fresh-cut formats based on a locally adapted variety. For exporters, regulatory harmonisation and customer acceptance will determine the speed of adoption.

While INIA has not yet outlined commercialisation timelines, the technical proof of concept highlights how gene editing is increasingly being deployed to address post-harvest quality traits rather than solely agronomic performance.

For processors facing ongoing labour pressures and margin constraints, traits that reduce rework, waste and chemical inputs are likely to attract close attention — particularly when they can be positioned within existing regulatory frameworks.