Potato quality XX: After-Cooking darkening in potatoes as related to the distribution of radioiron

Wurster, R.T.; Smith, Ora

doi:10.1007/bf02851307

Cited by 5 publications

(1 citation statement)

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“…Iron content in potato has not been a priority in new variety selection. Rather, high iron has been implicated in after cooking darkening (Wurster and Smith 1965). However, the highest clones in this study were not associated with high after-cooking darkening in cooking tests.…”

Section: Discussioncontrasting

confidence: 67%

Stability and Broad-Sense Heritability of Mineral Content in Potato: Iron

et al. 2010

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Iron deficiency in humans occurs in all regions of the world. Potatoes are a modest source of iron. The purpose of this study was to determine if genetic variation for potato tuber iron content exists. Iron content in unpeeled potato was measured in 33 clones, including varieties and advanced breeding selections, in three trials (Tri-State, Western Regional Russet, Western Specialty/Red) which in total were grown in twelve environments. In two trials significant genotype × environment interaction occurred. Thirteen clones contributed significantly to this genotype × environment interaction, making them unstable across environments, including the variety Russet Burbank. Broad-sense heritabilities and their 95% confidence intervals (in parentheses) in the Tri-State, Western Regional Russet and Western Specialty/Red Trials were 0.00 (0.00, 0.38), 0.64 (0.17, 0.87), and 0.73 (0.25, 0.90), respectively. Overall the range of mean iron content on a clonal basis was 17 to 62 ug per gram dry weight. The upper limit is three times higher than generally reported values of potato. The five highest values were found in the Western Specialty/Red trial and were red-skinned, white-fleshed clones. These results suggest that genetic variation for tuber iron content exists and that breeding for enhanced iron content would be feasible.Resumen La deficiencia de hierro en humanos se presenta en todas las regiones del mundo. Las papas son una fuente modesta de hierro. El propósito de este estudio fue determinar si existe variación genética del contenido de hierro en el tubérculo de papa. Se midió el contenido de hierro en papa sin pelar de 33 clones, incluyendo variedades y selecciones avanzadas, en tres ensayos (TriState, Russet Regional del Oeste, Especialidades Rojas del Oeste) que en total se cultivaron en doce ambientes. En dos ensayos se presentó una interacción significativa clon × ambiente. Trece clones contribuyeron significativamente a esta interacción clon × ambiente, haciéndolas inestables en los ambientes, incluyendo la variedad Russet Burbank. Las heredabilidades en un amplio sentido y su intervalo de confianza de 95% (en paréntesis) en Tri-State, Russet Regional del Oeste y Especialidades Rojas del Oeste fueron 0.00 (0.00, 0.38), 0.64 (0.17, 0.87), y 0.73 (0.25, 0.90), C. R. Brown (*) respectivamente. En general, la amplitud de la media en el contenido de hierro con base clonal fue de 17 a 62 ug por gramo de peso seco. El límite superior es tres veces más alto que lo que generalmente se reporta en valores de papa. Los cinco valores más altos se encontraron en el ensayo de Especialidades Rojas del Oeste, en clones de piel roja y pulpa blanca. Estos resultados sugieren que existe la variación genética para el contenido de hierro en el tubérculo y que pudiera ser posible el mejoramiento para aumentar el contenido de hierro.

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Section: Discussioncontrasting

confidence: 67%