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United States Department of Agriculture

Agricultural Research Service

Title: PROGRESS TOWARDS INTROGRESSION OF BLACKSPOT BRUISE RESISTANCE FROM SOLANUM HJERTINGII INTO CULTIVATED POTATO VARIETIES.)

Author
item Culley, David
item Skrzeczkowska, Elzbieta
item Dean, William
item Brown, Charles - Chuck

Submitted to: American Journal of Potato Research
Publication Type: Abstract Only
Publication Acceptance Date: 4/15/2000
Publication Date: 12/15/2000
Citation: CULLEY, D., SKRZECZKOWSKA, E., DEAN, W., BROWN, C.R. PROGRESS TOWARDS INTROGRESSION OF BLACKSPOT BRUISE RESISTANCE FROM SOLANUM HJERTINGII INTO CULTIVATED POTATO VARIETIES. AMERICAN JOURNAL OF POTATO RESEARCH. 77:397. 2000.

Interpretive Summary:

Technical Abstract: Blackspot bruise continues to be a serious quality problem, threatening profitability to growers. One approach to reducing this problem is to utilize the genetic factors responsible for the low browning observed in some wild Solanum species. We will describe the results from our attempts to introgress the low browning trait from the wild species, S. hjertingii, into cultivated S. tuberosum. To introgress S. hjertingii, an intermediat bridging hybrid was utilized. The progeny of the initial cross between S. hjertingii and a high browning cultivated diploid showed very low tuber browning, indicating a high degree of dominance. The triploid progeny from this cross were subjected to in vitro chromosome doubling and the resulting hexaploid lines were crossed with cultivated S. tuberosum. Tubers from the resulting pentaploid seed progeny were evaluated for browning and PPO activity. Again, we observed almost complete dominance of the low browning gtrait. However, in contrast to previous reports, a kinetic PPO assay revealed a range of PPO activities, with low melanin accumulation occurring even in the presence of high PPO activity. The progress we observed toward decreased browning in these crosses suggests that this approach has great potential for improving blackspot bruise resistance in cultivated potato.

Last Modified: 05/26/2017
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