Biofortification of potato nutrition

Abstract

Background

Potato (Solanum tuberosum L.) is the fourth most important food crop after rice, wheat and maize in the world with the potential to feed the world’s population, and potato is a major staple food in many countries. Currently, potato is grown in more than 100 countries and is consumed by more than 1 billion people worldwide, and the global annual output exceeds 300 million tons. With the rapid increase in the global population, potato will play a key role in food supply. These aspects have driven scientists to genetically engineer potato for yield and nutrition improvement.

Aim of review

Potato is an excellent source of carbohydrates, rich in vitamins, phenols and minerals. At present, the nutritional fortification of potato has made remarkable progress, and the biomass and nutrient compositions of potato have been significantly improved through agronomic operation and genetic improvement. This review aims to summarize recent advances in the nutritional fortification of potato protein, lipid and vitamin, and provides new insights for future potato research.

Key scientific concepts of review

This review comprehensively summarizes the biofortification of potato five nutrients from protein, lipid, starch, vitamin and mineral. Meanwhile, we also discuss the multilayered insights in the prospects of edible potato fruit, vaccines and high-value products synthesis and diploid potato seeds reproduction.