Breeding progress for potato chip quality in North American cultivars

Love, Stephen L.; Pavek, J. J.; Thompson-Johns, Asunta; Bohl, William H.

doi:10.1007/bf02883514

Cited by 59 publications

(35 citation statements)

References 13 publications

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“…Although slow progress has been made over the past several decades toward developing cultivars that maintain relatively low amounts of reducing sugars during cold storage (Love et al, 1998;Hamernik et al, 2009), none of the cultivars in production can be stored at cold temperatures without undergoing CIS. In contrast to S. tuberosum, several wild Solanum species, including some accessions of Solanum raphanifolium (2n = 2x = 24), show excellent potential as cold chippers (Hamernik, 1998;McCann et al, 2010).…”

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confidence: 99%

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

et al. 2010

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Potato (Solanum tuberosum) is the third most important food crop in the world. Potato tubers must be stored at cold temperatures to prevent sprouting, minimize disease losses, and supply consumers and the processing industry with highquality tubers throughout the year. Unfortunately, cold storage triggers an accumulation of reducing sugars in tubers. Hightemperature processing of these tubers results in dark-colored, bitter-tasting products. Such products also have elevated amounts of acrylamide, a neurotoxin and potential carcinogen. We demonstrate that silencing the potato vacuolar acid invertase gene VInv prevents reducing sugar accumulation in cold-stored tubers. Potato chips processed from VInv silencing lines showed a 15-fold acrylamide reduction and were light in color even when tubers were stored at 4°C. Comparable, low levels of VInv gene expression were observed in cold-stored tubers from wild potato germplasm stocks that are resistant to cold-induced sweetening. Thus, both processing quality and acrylamide problems in potato can be controlled effectively by suppression of the VInv gene through biotechnology or targeted breeding.

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confidence: 99%

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

et al. 2010

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“…The second most important product is potato chips, which accounts for about 10% of potatoes produced in North American (Love et al 1998). The third in importance is potato starch.…”

Section: Products and Importance Of Potato Processingmentioning

confidence: 99%

“…Despite clear differences among cultivars indicating genetic variation, environmental conditions can often give rise to phenotypic variation within cultivars that are almost as great as intercultivar differences. Therefore, multiple location tests over several years are often required in order to determine whether a clone has indeed a high processing quality (Dale and Mackay 1994;Love et al 1998). This seasonal or environmentally induced variation creates difficulties for conventional selection and breeding of processing quality traits.…”

Section: Preferred Traits Of Potatoes For Processingmentioning

confidence: 99%

“…In North America, selection of varieties with high dry matter and low reducing sugar has been the major breeding objective over the past six decades (Douches et al 1996;Love et al 1998;Tarn et al 2006). Dry matter accumulation is directly related to sink strength in potato tubers.…”

Section: Dry Mattermentioning

confidence: 99%

“…The topics will include challenges in conventional breeding, biochemical metabolism regulation, genomics, molecular markers and genetic mapping, and transgenic manipulation. For detailed information on specific topics related to potato processing quality, the reader is referred to the following reviews: for processing quality breeding (Douches et al 1996;Love et al 1998;Tarn et al 2006); for chip processing (Smith 1987); for traditional and novel products (industrial and pharmaceutical), starch properties, and industrial processing techniques of fries, chips, and starch (Li et al 2006); for inheritance of processing quality (Dale and Mackay 1994;Dale and Bradshaw 2003;Tarn et al 2006); for after-cooking darkening (Wang-Pruski and Nowak 2004); for biochemical and molecular control of cold-induced sweetening (Sowokinos 2001); and for carbohydrate metabolism (Fernie and Willmitzer 2001;Sonnewald 2001;Fernie et al 2002;Geigenberger 2003).…”

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confidence: 99%

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Molecular characterization and biotechnological improvement of the processing quality of potatoes

Li¹

2008

Can. J. Plant Sci.

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Li, X.-Q. 2008. Molecular characterization and biotechnological improvement of the processing quality of potatoes. Can. J. Plant Sci. 88: 639Á648. Fries, chips, starches, flakes, and frozen pre-cooked potatoes, such as hash browns, are currently the main products made from processed potatoes. The processing quality of potatoes is largely determined by the carbohydrates, such as starch and glucose, in their tubers. The quantitative inheritance, heritability variation, transgene pleiotropic effects, and storage condition requirement of the processing quality are partly due to the carbohydrate metabolic network plasticity in potatoes. Pathway partition of sugars influences the processing quality such as chip color. This presentation attempts to review traditionally separate but related aspects (i.e., genetics, breeding, genomics, metabolism, marker-assisted selection, and transgenic engineering) of the potato processing quality and to discuss the integrated approach to its genetic improvement.Key words: Solanum tuberosum L., French fries, chips, carbohydrate metabolism, dry matter content, cold sweetening tuber morphology, metabolic network, partition of sugars, gene expression profile, transgenic regulation Li, X.-Q. 2008. Caracte´risation mole´culaire et ame´lioration biotechnologique de la qualite´de transformation des pommes de terre. Can. J. Plant Sci. 88: 639Á648. Parmi les principaux produits de la transformation des pommes de terre, on trouve les frites, les croustilles, l'amidon, les flocons et les pommes de terre pre´cuites et congele´es telles les pommes de terre rissole´es. La qualite´de transformation de´pend dans une large mesure de la composition d'hydrates de carbone comme l'amidon et le glucose dans le tubercule. L'he´re´dite´quantitative, la variation de l'he´re´dite´, les effets ple´iotropiques des transge`nes et les conditions d'entreposage associe´es a`la qualite´du produit transforme´re´sultent en partie de la plasticite´du re´seau me´tabolique des glucides chez la pomme de terre. La division du voies du me´tabolisme des sucres influe sur les parame`tres de la qualite´de transformation comme la couleur des croustilles. L'auteur passe en revue des aspects souvent juge´s distincts mais pourtant apparente´s de la qualite´de transformation des pommes de terre (a`savoir ge´ne´tique, ame´lioration, ge´nomique, me´tabolisme, se´lection au moyen de marqueurs et manipulation ge´ne´tique) et parle d'une approche inte´gre´e al 'ame´lioration ge´ne´tique de cette culture.

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Genomic selection and genome‐wide association studies in tetraploid chipping potatoes

Pandey

Scheuring

Koym³

et al. 2023

The Plant Genome

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Potato is a major food crop in the United States and around the world. Most potatoes grown in the United States are destined for processing. Genomic selection can speed up breeding progress for important traits, including those with complex inheritance by guiding the identification of the best parents and guiding selection to advance clones in the breeding program. However, the application of genomic selection in polyploid species has been challenging. In this study, we obtained breeding values of 384 chipping clones evaluated in Texas between 2017 and 2020. The mean reliability of the genomic‐estimated breeding values obtained were 0.77, 0.41, 0.61, 0.71, and 0.24 for chip color, chip quality, specific gravity, vine maturity, and total yield, respectively. Potato clones with good chip quality, high yield, high specific gravity, and light‐color chips were identified using a multi‐trait selection index based on weighted standardized genomic‐estimated breeding values. Genome‐wide association studies identified quantitative trait loci on chromosome 5 for vine maturity and chromosomes 1, 3, and 7 for chip color. This research has laid the groundwork for implementing genomic selection in tetraploid potato breeding and understanding the genetic basis of chip processing traits in potatoes.

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Breeding progress for potato chip quality in North American cultivars

Cited by 59 publications

References 13 publications

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

Molecular characterization and biotechnological improvement of the processing quality of potatoes

Genomic selection and genome‐wide association studies in tetraploid chipping potatoes

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