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WWW.POTATOGROWER.COM 79 Eastern Idaho Ag Expo Idaho Potato Conference For More Information Call 208-939-6426 39 th Annual 50 th Annual 39 th Annual Eastern Idaho Ag Expo Jan. 16-18, 2018 HOLT ARENA Pocatello, ID Tuesday - 9 a.m.- 5 p.m. Wednesday - 9 a.m.- 5 p.m. Thursday - 9 a.m.- 1 p.m. 50 th Annual Idaho Potato Conference and Trade Show Jan. 17-18, 2018 I.S.U. Student Union Building Pocatello, ID Wednesday - 8 a.m. - 5 p.m. Thursday - 8 a.m. - 12 p.m. 168981SpePro13s.indd 1 9/8/17 12:30 PM CHROME ALLOY WEAR PARTS R & H Chrome Alloy ripper points come in several different styles for various soil types and desired preparation. We manufacture points to fit most brands and models of rippers. R & H points penetrate better, maintain their shape, create shatter between the shanks, and last longer, resulting in less down-time and lower costs per acre. ** Call for a detailed catalog ** Quality Wear Parts for Over 50 Years! R & H MACHINE . 115 ROEDEL AVE . CALDWELL, ID 83605 . 1-800-321-6568 . www.rhmachine.com REGULAR ripper point FIN ripper point HIGH-PENETRATION ripper point HIGH-RIDGE FIN ripper point WING-CAP ripper point 6" and 8" WING-BASE ripper point 10" BOLT-ON WING ripper point MINIMUM-TILL FIN ripper point 168284R&HMac13s.indd 1 11/16/17 4:15 PM Healthy tubers do not have much chlorogenic acid present, so fresh potato products like mashed potatoes stay white. However, zebra chip-afflicted potatoes have increased levels of this compound. As a result, potato products turn brown rapidly if the tuber is diseased. The increased browning when frying tubers is caused by a different process called non-enzymatic browning. In this case, amino acids and sugars merge together when placed in the high temperatures of a fryer to form a brown-tinted product. This is called the Maillard reaction, and is best known for making toast brown. Indeed, over time, most fried potato products have some brown color develop as a result of this reaction. However, zebra chip-afflicted potato tubers have far greater levels of amino acids and sugars, so the brown discoloration occurs almost immediately upon hitting the fryer, leading to chips, fries and tater tots that look far overcooked although they were in oil for just a few seconds. In fact, such brown discoloration of fried chips often may appear as stripes, ergo the name of the disease, "zebra chip." What does this food science have to do with zebra chip tolerance? Well, as mentioned before, the discovered breeding lines do get infected with the causal pathogen, but do not develop symptoms; these tubers remain marketable. The answer of why lies within this food science. Tolerant potatoes do not seem to undergo changes in chlorogenic acids (which leads to fresh browning) or amino acids and sugars (which leads to fried browning) to the same extent as susceptible cultivars do. In fact, whereas susceptible varieties of potatoes can have hundredfold increases in these compounds when infected with the zebra chip bacteria, tolerant varieties have only about five-fold increases, far below any observable changes that could cause browning. So when susceptible varieties become unmarketable due to discoloration from zebra chip, afflicted tolerant varieties remain marketable. Moving forward, various potato breeders are working to incorporate this observed zebra chip tolerance into potato selections and varieties to have good market qualities. This will hopefully ensure a future free of the negative aspects of zebra chip disease, even where it is present.