, Volume 61, Issue 3, pp 141-156

Genetic and environmental control of potato glycoalkaloids

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Genetic and environmental factors that can cause potato tubers and processed products to have excessive glycoalkaloid levels (> 20 mg/100 g fresh wt) are reviewed and discussed. Measures that breeders, growers, processors, and distributors might take to maintain glycoalkaloid levels at their present low levels are suggested.


Se revisan y se discuten los factures genéticos y ambientales que pueden producir niveles excesivos de glicoalcaloides (> 20 mg/100 g de peso fresco) en los tubérculos de papa y los productos procesados. Se sugieren medidas que puedan tomar los fitomejoradores, agricultores, técnicos en procesamiento y distribuidores para mantener bajos los niveles de glicoalcaloides.