| Abstract Detail
Breeding and Genetics McCann, Leah [1], Simon, Philipp [2]. Reducing sugar, asparagine, and chip color in wild Solanum sp.. WHEN stored at temperatures less than 10°C, tubers of all cultivated potatoes exhibit cold induced sweetening (CIS) during which starch degrades to sucrose, glucose, and fructose. Upon frying at high temperatures, the reducing sugars (Fru, Glu) interact with free amino acids via the non-enzymatic Maillard reaction to form dark-colored chips that are unacceptable to consumers. In addition, scientists recently discovered that the toxic chemical acrylamide is also produced during frying. Although storage at warmer temperatures reverses CIS and circumvents dark chip production, the probability of storage loss due to shrinkage and disease increases. Wild Solanum species form the backbone of many potato-breeding programs. In this study, we evaluated thirty-six different plant introductions (PI) including twenty different species, grown in Madison and Rhinelander, WI, to identify germplasm resistant to CIS for genetic analysis. After storage for 2-3 months at 4°C, tuber sugar and amino acid content were analyzed via HPLC and slices were fried to determine chip color. Asparagine content varied over 20-fold, but no obvious relation to chip color exists. Recent research indicates that reducing sugar content is the limiting agent in chip color. Sugar and chipping data support previous research indicating CIS resistance in S. okadae and S. raphanifolium. Interestingly, some germplasm selections with high reducing sugar content produced light colored chips, indicating exceptions to the typical correlation between reducing sugar content and chip color. Genetic bases to these exceptions are under evaluation.
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1 - University of Wisconsin, Department of Horticulture, 1575 Linden Drive, Madison, WI, 53706, USA
2 - United States Department of Agriculture-Agricultural Research Service, Vegetable Crops Research Unit, 1575 Linden Dr., Madison, WI, 53706, USA
Keywords:
Wild Solanum species
reducing sugars
asparagine
chip color
cold-induced sweetening (CIS).
Session: PAA08-2
Location: Hall of Ideas Room G/Monona Terrace
Date: Tuesday, July 25th, 2006
Time: 8:45 AM
Abstract ID:49 |
