by Scientists are developing potatoes that can withstand heatwaves to support plant growth in a future affected by climate change.
A team of researchers conducted field tests at a single site in Illinois and observed that an adapted plant grew up to 30% more potatoes under heat stress.
This was achieved by adding two genes to modify a process called photorespiration to improve efficiency and leave more energy for greater growth.
The authors of the paper, published in the journal Global Change Biology, described the move as “a promising route to increasing yields in the face of a warming planet.”
Field testing at multiple locations is needed to confirm the team’s findings in different environments.
A team worked on the project led by Dr. Katherine Meacham-Hensold, comprised of staff from the University of Illinois (UIUC) and the University of Essex.
Dr. Meacham-Hensold of the UIUC-led Realizing Increased Photosynthetic Efficiency (Ripe) project said the work aims to meet food needs in the face of global warming.
“We need to grow crops that can withstand more frequent and intense heatwave events if we are to meet the food needs of populations in regions most at risk of yield declines due to global warming,” she said.
“The 30% increase in tuber mass observed in our field trials shows that improving photosynthesis is promising for enabling climate-ready plants.”
Dr. Amanda Cavanagh from the University of Essex said: “Our key food crops are under threat from climate change and our work has now confirmed that strategies to increase thermotolerance from model plants can be transferred to food crops.”
“For many families, roast potatoes are the best part of a Christmas meal and this work goes a long way to protecting them for future generations.”
“Away from our holiday plates, this work could have a huge impact in the developing world, helping to secure harvests for the people on the front lines of climate change.”
Professor Don Ort, Robert Emerson Professor of Plant Biology and Crop Sciences at UIUC and deputy director of the Ripe Project, said: “Another important feature of this study was the demonstration that our genetic engineering of photosynthesis that produced these yield increases had no impact had.” on the nutritional quality of the potato.
“Food security is not just about the amount of calories that can be produced, but we also need to consider the quality of food.”
