Abstract: The present invention provides methods for producing transgenic plants based on an optimized transfer of DNA from Agrobacterium to plant cells, and/or on an optimized integration of the transferred DNAs into plant cell genomes. It also provides Agrobacterium-transformation vectors that can be used to limit or eliminate the transfer of undesirable DNA. The present invention can be applied to essentially any species of plants, including many recalcitrant plant species.

Abstract: The present invention provides a convenient method for producing a transformed plant by expressing a hormone gene positioned within a plasmid backbone that also carries a P-DNA or T-DNA to obtain backbone-free transformed plants.

Abstract: A magnetic knife block is provided for temporary installation along a hydraulic flow conduit of a cutting system, in lieu of a conventional hydraulic water knife fixture, for collecting metal debris attributable to construction and/or maintenance activity. The magnetic knife block includes at least one and preferably multiple magnets for collecting metal debris upon initial water flow through the cutting system. The magnetic water knife block is then removable from the hydraulic flow conduit and replaced by the conventional water knife fixture for normal cutting operation, such as cutting a succession of raw potatoes into elongated French fry strips.

Abstract: The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding. Instead of sexually recombining entire genomes at random, as is done in classical breeding, specific genetic elements are rearranged in vitro and inserted back into individual plant cells. Plants obtained through this new plant breeding process do not contain foreign nucleic acid but only contain nucleic acid from the plant species selected for transformation or plants that are sexually compatible with the selected plant species. Plants developed through this new plant breeding process are provided. In particular, potato plants displaying improved tuber storage and health characteristics are provided.

Abstract: The present invention relates to increasing at least one antioxidant level in a plant or plant product by expressing a polynucleotide that encodes a transcription factor, which is active in a flavonoid pathway. Overexpression of, for instance, a novel and newly-identified gene, the mCai gene, in a plant, results in increased accumulation of chlorogenic acid and other related phenolics, which, in turn, increases the levels of beneficial antioxidant in the plant.

Abstract: A cut vegetable product such as a wedge-cut potato includes a pair of cut surfaces oriented generally at an acute angle, and each extending and diverging from a common tip toward a heel. Each of the cut surfaces defines a generally wave-shaped configuration with a wave pitch and a wave amplitude. At least one and preferably both of the wave pitch and wave amplitude increases progressively from the common tip toward the heel.

Abstract: The present invention relates to unique strategies and constructs for producing a nucleic acid product that downregulates or prevents expression of a desired target polynucleotide.

Abstract: A low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color agent such as annatto. The thus-dipped potato pieces are then parfried in hot oil, following by freezing for storage and/or shipment. The parfried and frozen potato pieces are adapted for finish preparation by frying in hot oil to produce French fry potato pieces such as French fry strips having a set of desirable taste, texture and appearance characteristics, in combination with a relatively low acrylamide level.

Abstract: An improved parfry oil blend and related production process for parfrying vegetable pieces particularly such as French fry potato strips followed by freezing for packaging, storage and/or shipment before finish preparation, wherein the parfry oil blend reduces post-parfry freeze clumping. The improved oil blend comprises a substantially fully hydrogenated hard stock component selected from the group consisting essentially of cottonseed and palm oils at a proportion of less than 11% and preferably about 8-10% by weight. This hard stock component is blended with a liquid stock component such as a zero grams trans fat (ZGTF) liquid oil such as soy, canola, safflower, and the like. When potato strips are parfried in this improved oil blend, and then frozen, freezer clumps are substantially eliminated.

Abstract: The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding. Instead of sexually recombining entire genomes at random, as is done in classical breeding, specific genetic elements are rearranged in vitro and inserted back into individual plant cells. Plants obtained through this new plant breeding process do not contain foreign nucleic acid but only contain nucleic acid from the plant species selected for transformation or plants that are sexually compatible with the selected plant species. Plants developed through this new plant breeding process are provided. In particular, potato plants displaying improved tuber storage and health characteristics are provided.

Abstract: Potato pieces such as cut potato chunks are pre-processed by blanching, parfrying and freezing, followed by a surface-coating step wherein the potato pieces are coated with a blend of oil and lecithin. In a preferred form, the oil-lecithin blend comprises about 95% weight oil such as a soybean-based salad oil, and about 5% weight soybean-based lecithin. This oil-lecithin blend is applied to the pre-processed potato pieces as by spraying to achieve a product weight increase of from about 2% to about 8%. Such surface-coated frozen potato pieces are adapted for finish preparation by microwave heating, with the finish-prepared pieces exhibiting substantial and desirable external surface crispness in combination with clean and natural potato flavor.

Abstract: The present invention provides nucleic acid molecules and sequences, particularly those identified and obtained from plants, that are useful for transferring and integrating one polynucleotide into another via plant transformation techniques.

Abstract: The present invention provides methods for producing transgenic plants based on an optimized transfer of DNA from Agrobacterium to plant cells, and/or on an optimized integration of the transferred DNAs into plant cell genomes. It also provides Agrobacterium-transformation vectors that can be used to limit or eliminate the transfer of undesirable DNA. The present invention can be applied to essentially any species of plants, including many recalcitrant plant species.

Abstract: The present invention relates to a method for identifying and isolating native plant nucleic acid sequences that may function as T-DNAs or T-DNA border-like sequences, effecting the transfer of one polynucleotide into another polynucleotide. The present invention also provides a modified tuber, such as a genetically modified mature tuber, that comprises at least one trait that is not exhibited by a non-modified tuber of the same species.

Abstract: The present invention provides methods for enhancing plant transformation. One such method entails making an excision in a selected seedling at the point where two cotyledons meet, and then vortexing the cut seedling in a solution comprising a transforming bacterium such as Agrobacterium.

Abstract: A machine and process are provided for forming small, random sized potato pieces suitable for use in preparing potato hash browns and potato patties and the like. Blanched potatoes are chilled and then swept against a blunt edge resulting in shattering of each potato into relatively small, random-sized pieces. If desired, each blunt shatter-edge can be provided in a knife unit including one or more cross-cut knives to subdivide larger shattered pieces into a smaller size. The produced potato pieces are chilled as by freezing or by chilling to a refrigerated temperature for shipment and/or storage pending finish preparation.

Abstract: An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting finish preparation. Upon finish preparation as by finish frying in hot oil, the potato products exhibit substantially reduced crumb generation. The improved process is particularly useful when parfrying and/or finish frying the potato products in a liquid or substantially non-hydrogenated oil, such as a zero grams Trans Fat (ZGTF) oil, with dramatically reduced crumb generation upon finish fry preparation while retaining a substantially optimized balance of sensory characteristics.

Abstract: A knife blade in a fixture is provided for cutting vegetable products particularly such as potatoes, wherein the knife fixture includes a grid of knife blades adapted for producing product strips defined by rough-textured cut surfaces. Each knife blade includes a sharp cutting edge for smooth-surface cutting of products propelled hydraulically through the knife fixture. Each knife blade further includes opposed side faces each incorporating an array of shallow channels having an upstream end positioned rearwardly from the associated cutting edge and extending generally in the direction of product travel. These shallow channels disrupt and roughen the cut product surfaces to produce rough-textured cut surfaces. In French fry potato strips, this roughened surface texture results in enhanced surface crispness after frying, or alternately enhances batter pick-up and/or crispness characteristics in a batter-coated French fry product. Enhanced finished product hold time is also achieved.

Abstract: The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding. Instead of sexually recombining entire genomes at random, as is done in classical breeding, specific genetic elements are rearranged in vitro and inserted back into individual plant cells. Plants obtained through this new plant breeding process do not contain foreign nucleic acid but only contain nucleic acid from the plant species selected for transformation or plants that are sexually compatible with the selected plant species. Plants developed through this new plant breeding process are provided. In particular, potato plants displaying improved tuber storage and health characteristics are provided.

Abstract: A corrugated knife fixture is provided for cutting vegetable products or the like particularly such as potatoes, wherein the knife fixture includes one or more knife blades each having a cutting edge with a variable pitch and variable amplitude geometry. The knife fixture is particularly adapted for cutting whole potatoes into a plurality of wedge-shaped pieces each including a pair of wave-shaped cut surfaces which angularly intersect at a narrow cut tip located generally at a longitudinal centerline of the potato and diverge radially outwardly to an enlarged heel corresponding with the external surface of the potato which may remain unpeeled. The knife fixture, and the resultant wave-shaped cut surfaces of the potato wedges, is defined by the variable pitch and variable amplitude cutting edge wherein the pitch and amplitude increases from the cut tip of the wedge toward the heel or external surface thereof.