**7. Conclusions**

Improvement in nutritional properties such as cooking, baking, and processing qualities such as dry matter content, vitamins, starch, sugar content, flavors, colors, and glycoalkaloids is one of the most important aspects of potato production. Genetic manipulation of these quality traits has significantly increased our understanding of the genes and their network involved in controlling these traits. However, transgenic potatoes still lack consumer and producer acceptance and are not widely used compared to other crops. Transgenics created doubts on the transformation processes and

hence food safety evaluation tests are necessary to detect the any unintended effects in transgenic lines. Release of the Potato Genome Sequencing Consortium, genetic mapping, and genome-wide association-based studies, and the recent progress in CRISPR/Cas9-based tools have paved the way for development of potato cultivars with improved nutritional properties. Using intragenic or cisgenic and CRISPR-based approaches as well as proper assessment under field trials may alleviate the concerns by consumers, producers, and processors. Also, the unintended effects can be overcome by CRISPR/Cas9-based tools to produce transgene-free potatoes.
