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Title: Pigment selection in a potato breeding program for enhanced phytonutrients

item Brown, Charles - Chuck

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 12/15/2005
Publication Date: 1/15/2006
Citation: Brown, C.R. 2006. Pigment selection in a potato breeding program for enhanced phytonutrients. Abstracts of the Annual American Chemical Society Meeting.

Interpretive Summary:

Technical Abstract: Potato is ordinarily thought of as a relatively colorless vegetable. However, cultivars from the center of origin in South America may contain anthocyanins in skin and flesh and carotenoids in the flesh. These compounds, being antioxidants, if increased in quantity through use of specific breeding choices can dramatically increase antioxidant value of the potato. We have been engaged in a program to select high levels of anthocyanins and carotenoids in the flesh of potato breeding lines. These "specialty" potatoes have attracted interest from portions of the industry ranging from the fresh market to the processing industry. We have found that different methods of cooking have different affects on concentrations of compounds and antioxidant capacity. Also there is a strong genotype by environment interaction for concentration of anthocyanins in the flesh. Consumers are increasingly focused on the health benefits as well as convenience of preparation of potato.