More than a billion people worldwide eat potatoes, and it is the third most important food crop in the world. There are a host of different viruses that affect potatoes. The most prevalent virus affecting potatoes in all regions of the world is potato virus Y (PVY). A potato plant infected with PVY is hard to identify because this cannot be detected through appearance. Current detection methods are time-consuming, and obtaining a high viral load takes a long time. This project worked towards the development of a detection method for PVY infection that would be faster and would enable real-time detection by linking green fluorescent protein (GFP) to viral enzymatic activity. Previous research indicated greater space was needed between GFP and a quenching peptide to allow for cleavage. This research involved generating a construct of a six glycine linker to allow the potential for cleavage. Testing of this construct is ongoing.