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Inheritance of the response of fry colour to low temperature storage.

Author(s) : LYNCH D. R., KAWCHUK L. M., YADA R., et al.

Type of article: Article

Summary

Most commercial potato processing cultivars rapidly accumulate reducing sugars at storage temperatures below 10 °C, producing an unacceptably dark fried product. Development of cultivars with the ability to process (fry) with a light colour out of cold (4-6 °C) storage is a major production objective worldwide. Low temperature storage reduces the need for chemical sprout inhibitors and pesticides used to control storage pathogens. The genetic control of the ability to fry out of cold storage temperature was studied in diploid and tetraploid populations (from Solanum phureja x S. stenotomum hybrid clones) of the Western Canadian Potato Breeding Programme. Based on the segregation ratios observed in the study, a two-independent-loci genetic model is proposed with either homozygous recessive alleles or at least one dominant allele at both loci required to ensure acceptable fry colour out of low temperature storage.

Details

  • Original title: Inheritance of the response of fry colour to low temperature storage.
  • Record ID : 2005-0267
  • Languages: English
  • Source: Am. J. Potato Res. - vol. 80 - n. 5
  • Publication date: 2003

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