Researchers at Lethbridge Polytechnic have developed a way to detect toxins in potatoes using a faster and non-destructive screening process.
The research uses imaging screening to scan individual potatoes to develop a predictive model capable of estimating toxins within a batch, a process that has so far achieved an accuracy of 72 percent. This can capture toxin risks earlier, reduce unnecessary crop destruction and remove problem potatoes before they go to market.
The most common toxin in a potato is total glycoalkaloids which is a potatoes natural defense compound, that causes them to turn green. Health Canada has a limit of 20 milligrams of TGA per 100 grams of tuber that is deemed safe to consume.