Nanotechnology route to potato improvements

Work to make potatoes more nutritious by using nanoparticles is proving promising, according to the AHDB-funded researcher involved. Trials applying nanoparticle formulations of iron and calcium to potatoes have not only improved the uptake of those elements – they have led to earlier flowering, brought harvest forward by two weeks, produced more uniform tubers and raised yields and dry matters, according to Karen Davies, of the School of Science and Technology at Nottingham Trent University. In five trials yields were raised by 22-25%, dry matter content was increased by 5%, and the iron content was lifted by 5%, she says. Nanoparticles are tiny – less than 100 nanometers in size (a thousand times less a human hair’s width) – but they have considerable potential in crop production, adds Ms Davies who is working on a PhD project. More