Genetic markers for processing traits in potato

Abstract

-The success of an improvement program depends on the correct parent choice and an effective selection of superior genotypes in segregating populations. The use of genetic markers can allow an early identification of plants with a better combination of favorable alleles and make the selection process more effective. This study aimed to evaluate potato clones for processing traits and to identify genetic markers associated to them. Forty-two genotypes were separated in two contrasting groups for tuber specific gravity and chip color and evaluated by three enzymatic systems, 82 RAPDs and one PCR marker. It was possible to detect polymorphisms in the markers associated to tuber specific gravity and chip color. When considering the partial sum of squares most markers were not significant, indicating the existence of redundant information among them. The best markers were selected by backward analysis. Together they explained 73.5% and 41.9% of the phenotypic variation for tuber specific gravity and for chip color, respectively.

Physic-chemical characteristics of potato cultivars on organic system

“…A comercialização de produtos industrializados à base de batata, vem aumentando, principalmente na área de fritura, onde a qualidade físico-química, principalmente o teor de sólidos totais e a textura do tubérculo são essenciais para determinar a qualidade do produto frito (ANDREU et al, 2007;MACHADO, 2005). As principais características que influenciam a qualidade de fritura da batata são: açúcares redutores e teor de massa seca, os quais estão relacionados à absorção de óleo na fritura (ZORZELLA et al, 2003).…”