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By Alice McFarlane

Better potatoes

Creating new tools that protect potato crops

Mar 3, 2026 | 4:32 PM

In Canada, potatoes are the fifth-largest primary agricultural commodity and one of the most extensively cultivated vegetable crops.  

Researchers at Lethbridge Polytechnic’s Centre for Applied Research, Innovation and Entrepreneurship (CARIE) are working to ensure every spud that ends up on the dinner table is the healthiest one possible.  

Potatoes naturally produce a defence compound called total glycoalkaloids (TGA), which help protect the plant from environmental threats. In most cases, TGAs are within safe limits, but at levels higher than around 200 mg/kg, which are set by Health Canada, they can pose health risks.  

Dr. Diksha Singla said most potatoes are stored in cool, dark conditions, but sometimes they’re displayed in grocery stores with significant light exposure, which can lead to increased levels of TGA.

“Previously, the only way to test potatoes for TGA was to look for greening or cut them open, damaging the product and making it unmarketable,” Singla said.  

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To better understand and detect TGA levels, Singla and her team stored roughly 200 Yukon Gold potatoes under continuous light for up to 14 days, simulating improper storage conditions. TGA levels were measured with liquid chromatography, a traditional but time-consuming and destructive method.  

Then, the team used short-wave infrared hyperspectral imaging to scan each potato and develop a predictive model capable of estimating TGA levels without damaging the produce. The resulting model achieved a predictive accuracy of 72 per cent for Yukon Golds.  

“Seventy-two per cent accuracy isn’t perfect, but it demonstrates the potential of infrared imaging as a faster, scalable screening tool for producers,” Singla said. “This approach can help producers identify risk earlier, reduce unnecessary crop destruction and remove problem potatoes before they go to market.”  

In some cases, TGA levels peaked after just seven days of light exposure rather than 14. The team speculated that prolonged exposure may trigger shifts in the potato from cellular aging to severe drying.  

“Our research reinforces the importance of proper storage. While paper or plastic-bagged potatoes are somewhat protected from light, bulk storage under bright conditions can accelerate greening and potential TGA increases,” he said.

Now that the findings have been published, the team’s next step is exploring how imaging could be implemented as a practical, long-term investment for producers and processors. Although the technology carries upfront costs, it offers the potential for one-time investments that could streamline testing and enhance food safety across the supply chain.  

Potato Growers of Alberta (PGA) ag relations director Ashley Wagenaar said as one of the involved industry partners, PGA values this partnership.

“We are proud to support research that enhances every step of potato production,” Wagenaar said. “This work reflects our shared dedication to continue producing healthy, premium potatoes right here in Alberta for Canada and beyond.”  

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alice.mcfarlane@pattisonmedia.com