Selection for Potato Genotypes from Diverse Progenies that Combine 4°C Chipping with Acceptable Yields, Specific Gravity, and Tuber Appearance

Hayes, Ryan J.; Thill, Christian A.

doi:10.2135/cropsci2002.1343

Cited by 10 publications

(8 citation statements)

References 20 publications

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“…The breeding efficiency of this approach is improved when unrelated but adapted parents are intercrossed and when specific cross types (e.g. red flesh x red flesh) are chosen (Haynes and Thill, 2002;Brown et al, 2003). However, conventional sexual hybridization is hampered by the genetic characteristics of tetraploid S. tuberosum (tetrasomic inheritance, narrow genetic base, high heterozigosity levels) and therefore alternative, more efficient approaches have been developed.…”

Section: Sexual Hybridizationmentioning

confidence: 99%

Breeding Potato for Quality Traits

Carputo¹,

Aversano²,

Frusciante³

2005

Acta Hortic.

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As one of the most versatile food crops, the potato (Solanum tuberosum) is used worldwide for human and animal consumption, and as raw material for starch and alcohol production. Nowadays, one of the most important aspects of potato production is tuber quality, that includes biological traits (e. g. proteins, carbohydrates, and minerals); sensorial traits (e.g. flavour, texture); and industrial traits (e.g. tuber shape, cold sweetening, starch quality). Since most quality traits are genetically controlled, breeding work can successfully meet the needs of a changing and demanding world. This article discusses some genetic and reproductive aspects that must be taken into account when breeding potato. It also highlights some breeding strategies that can be used to create novel genetic variability and to speed up the selection programs for quality traits. Exploitation of tuber-bearing Solanum species as source of valuable quality traits/allelic diversity the possibility to manipulate whole chromosome sets make sexual hybridization a powerful strategy to produce new valuable genotypes. Genetic engineering is an additional tool to produce new genetic variability and to study important metabolic pathways. Examples are given on the use of this strategy to produce starches with modified amylose to amylopectin ratio, and potatoes with a higher nutritional value. Finally, the potential of DNA markers for quality breeding based on marker-assisted selection is discussed.

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Section: Sexual Hybridizationmentioning

confidence: 99%

Breeding Potato for Quality Traits

Carputo¹,

Aversano²,

Frusciante³

2005

Acta Hortic.

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“…In addition, tubers destined for processing should be free from adhering soil, mechanical damage, greening, sprouts, disease and physiological defects (David et al, 1983). Quality traits important for cultivars used in potato chip manufacturing include high dry matter content (or high specific gravity), low reducing sugar levels and being free from defects (Hayes & Thill, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…The development of brown chip colour upon frying is the result of reactions between amino acids and reducing sugars (glucose and fructose) (Hayes & Thill, 2002). The lower the content of reducing sugars in tubers, the lighter and more acceptable the chip colour (Gary & Hughes, 1978).…”

Section: Introductionmentioning

confidence: 99%

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Frodo and Darius: South African potato cultivars with good processing quality

Steyn

Geremew

Annandale

et al. 2009

South African Journal of Plant and Soil

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Two newly released South African potato cultivars, Frodo and Darius, were compared with two foreign processing cultivars, Pentland Dell and Shepody. The cultivars were grown under sprinkler irrigation and evaluated for external and internal tuber characteristics and processing quality. The experiment was conducted at Bronkhorstspruit, South Africa. Results indicated that Frodo had significantly higher tuber form index values (long tuber shape) for all tuber sizes, a desired characteristic for french fry processing. Pentland Dell and Shepody exhibited more vascular discolouration, while Frodo had the highest occurrence of tuber brown spot. These physiological disorders probably resulted from unfavourably high temperatures and water stress during the late growing season. Shepody had the lowest specific gravity, followed by Pentland Dell. Reducing sugar levels for both the foreign cultivars were also relatively high and only marginally within the ranges required for french fry processing. Frodo and Darius, on the other hand, had high specific gravities and low reducing sugar levels, which are desirable characteristics for long-term storability and the production of quality frozen fries. Tuber yields of these two cultivars were also similar or higher than those of the foreign cultivars. Frodo and Darius can, therefore, successfully compete with Shepody and Pentland Dell as processing cultivars under local conditions.

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“…It is difficult to predict the storage period within which a harvested tuber will maintain high processing quality, due to the influence of genotype, season and growing location factors on storage potential capacity. Breeding programs have attempted to produce genotypes that can tolerate long-term cold storage (Love et al 2003), and have demonstrated that breeding with diverse genotypic populations enhances the opportunity of attaining genotypes with good chipping quality after cold storage, as well as acceptable yield and specific gravity (Hayes and Thill 2002). Although progress is being made for breeding for low temperature storage, cultivar choices for both French frying and chipping are limited (Copp et al 2000).…”

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confidence: 99%

Stability of eight potato genotypes for sugar content and French fry quality at harvest and after storage

et al. 2012

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Affleck, I., Sullivan, J. A., Tarn, R. and Yada, R. 2012. Stability of eight potato genotypes for sugar content and French fry quality at harvest and after storage. Can. J. Plant Sci. 92: 87–96. Processing quality of potatoes for French fries is partially determined by reducing sugar content of the tuber. Much of the potato crop is processed after a storage period when sugar content can change and affect processing quality. In this study, the stability of sugar levels in eight potato genotypes was studied over four environments (i.e., two locations over 2 yr). The GGE biplot analysis was used to measure the stability of, and the association between, quality traits and sugar content. Quality and sugar content were measured 105 and 120 d after planting and 60 and 120 d after storage. The biplots indicated a change in French fry colour scores and stability between the 105 and 120 d after planting harvest dates. Genotypic differences were noted for French fry colour scores and glucose content. Genotypes were identified that were stable for French fry colour during the two storage periods indicating low genotype by environment interaction. The GGE biplot identified mega-environments that encompassed a group of environments with similar attributes. Based on this finding potatoes from only one environment within the mega-environment would need to be stored for quality evaluations.

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Selection for Potato Genotypes from Diverse Progenies that Combine 4°C Chipping with Acceptable Yields, Specific Gravity, and Tuber Appearance

Cited by 10 publications

References 20 publications

Breeding Potato for Quality Traits

Breeding Potato for Quality Traits

Frodo and Darius: South African potato cultivars with good processing quality

Stability of eight potato genotypes for sugar content and French fry quality at harvest and after storage

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