Identification and impact of stable prognostic biochemical markers for cold-induced sweetening resistance on selection efficiency in potato (Solanum tuberosum L.) breeding programs

Abstract

Biochemical markers for cold-induced sweetening (CIS) resistance were tested for their stability over years and their use in selection of parents for crossing to achieve high selection efficiency in potato breeding programs.Two regulatory enzymes directly associated with reducing sugar (RS) accumulation during potato tubers cold storage were tested as a predictor for CIS resistance. These enzymes were studied in 33 potato clones from various breeding programs over four years. Clones with the presence of A-II isozymes of UDP-glucose pyrophosphorylase (UGPase) and low activity of vacuolar acid invertase (VAcInv) enzyme had increased resistance to cold-induced sweetening (CIS). Depending on the levels of these enzymes, clones were divided into class A, class B and class C. Clones categorized as class A had average RS of 0.73 mg per g FW after six months at 5.5°C storage. Class B and C had average RS of 1.15 and 3.80 mg per g FW respectively. The enzyme activity was closely associated with RS accumulation over long-term cold storage.The biochemical markers were found to be stable over the years. Repeated-measure analysis showed 75% chance of maintaining class from one year to the next and a 25% chance of switching, No clone switched between class A and class C, even across all four years. Application of these biochemical markers can identify clones with CIS resistance early in the selection process. Biochemical markers were used to select parents for crossing and six families were established. Results showed that with both parents from class A, 95% of their offspring had desirable glucose levels and chip color, which dropped to 52% when one parent was from class A and other from class B. These results suggest that two regulatory enzymes, i.e., UGPase and VAcInv, can be used as stable prognostic biochemical markers for CIS resistance for precise parent selection resulting in progenies with significantly higher percentage of clones with acceptable processing quality.

Performance of conventional and enhanced‐efficiency nitrogen fertilizers on potato tuber mineral composition and marketability

“…For example, ASN+DMPP was the only N source to maintain a pulp pH of almost 6.0 across N rates. Potatoes are known to have high concentration of starch, which is degraded by several starch hydrolyzing enzymes, including amylases, debranching enzymes, and phosphorylase and invertase 42‐45 . The optimum pH requirements for most of these enzymes such as phosphatase and invertase for maximum activity are 5.5 and 4.7, respectively 24 .…”

“…Potatoes are known to have high concentration of starch, which is degraded by several starch hydrolyzing enzymes, including amylases, debranching enzymes, and phosphorylase and invertase. [42][43][44][45] The optimum pH requirements for most of these enzymes such as phosphatase and invertase for maximum activity are 5.5 and 4.7, respectively. 24 The greater pulp pH in ASN+DMPP showed this strategy to be effective with respect to preserving tuber starch.…”

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

“…The coloration of fried potato products is said to be influenced by several variables including growing conditions, tuber moisture content, and the frying time and temperature, but the sugar content stands out [ 9 , 58 ]. With increasing reducing sugar content in potatoes, the color of fried products deteriorates towards brown, and the acrylamide content also increases [ 53 ].…”

Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU

“…The values obtained in fresh were within the range reported for commercial potatoes intended for chip production (222.2–585.2 mg/100 g in dry basis) [ 35 ]. Reducing sugars are precursors of acrylamide, and their content is influenced by the environmental conditions of cultivation and the genetics of potatoes [ 36 , 37 , 38 ]; tubers intended for chip production should be stored between 8 and 12 °C, since values below this range increase the content of reducing sugars due to starch degradation [ 39 ]. The content of reduced sugars in French fries decreases by about 80%, concerning fresh potatoes, as a result of the interaction of temperature and time during frying (180 °C and 200 s), which would be related to a decrease in the amino acid asparagine and an increase in acrylamide [ 35 ].…”