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United States Department of Agriculture

Agricultural Research Service

Title: Advanced potato breeding clones: storage and processing evaluation

Authors
item Glynn, Martin
item Sowokinos, Joseph - UNIV OF MINNESOTA

Submitted to: Valley Potato Grower Magazine
Publication Type: Trade Journal
Publication Acceptance Date: February 22, 2008
Publication Date: April 1, 2008
Citation: Glynn, M.T., Sowokinos, J.R. 2008. Advanced potato breeding clones: storage and processing evaluation. Valley Potato Grower Magazine. 73(183):12-14.

Interpretive Summary: The accumulation of reducing sugars during cold storage of potato tubers is a serious and costly problem for producers and processors. The degree to which cultivars accumulate reducing sugars during storage determines their processing and market potential. Cultivars or advanced breeding lines with the lowest amounts of sugars are needed by the chipping industry. Those with intermediate sugar levels are used in french fry production. While those accumulating the higher sugar levels are primarily destined for the fresh or table markets. As part of an on-going program to assist potato breeders in identifying potential markets for promising new cultivars, the effects of storage temperature on sugar levels and processing qualities have been determined for a number of advanced lines submitted by both federal and non-federal potato breeding programs. In this report, the effects of postharvest storage at 48oF (9oC) on internal reducing sugar levels and process quality of 74 advanced breeding clones were determined after 3 and 7 months of storage. These results can be used by breeders to determine the future market potential of advanced potato germplasm.

Technical Abstract: The accumulation of reducing sugars during cold storage of potato tubers is a serious and costly problem for producers and processors. The degree to which cultivars accumulate reducing sugars during storage determines their processing and market potential. Cultivars or advanced breeding lines with the lowest amounts of sugars are needed by the chipping industry. Those with intermediate sugar levels are used in french fry production. While those accumulating the higher sugar levels are primarily destined for the fresh or table markets. As part of an on-going program to assist potato breeders in identifying potential markets for promising new cultivars, the effects of storage temperature on sugar levels and processing qualities have been determined for a number of advanced lines submitted by both federal and non-federal potato breeding programs. In this report, the effects of postharvest storage at 48oF (9oC) on internal reducing sugar levels and process quality of 74 advanced breeding clones were determined after 3 and 7 months of storage. These results can be used by breeders to determine the future market potential of advanced potato germplasm.

Last Modified: 8/30/2014
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