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Glycoalkaloid content of B5141-6 potatoes

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A cross-Canada survey of B5141-63 potatoes grown at 12 locations showed a distinct bitter off-flavour found to be due to the presence of unusually high total glycoalkaloid content (TGA), mostly in excess of 20 mg per 100 gm of fresh weight. Samples of check varieties commonly grown in the selected locations, Kennebec, Irish Cobbler and Netted Gem, showed comparably low, normal TGA levels.

As there is strong evidence that the high TGA levels in B5141-6 tubers are reached before detachment from the mother plant, it is assumed that the ability of B5141-6 to produce or accumulate such high levels is strongly inherited. To date, high TGA levels were found to be only due to the effects of post-harvest environment (6, 7). The implications of the TGA potential are discussed in relation to the existing potato improvement programmes and the need for a routine screening test for new introductions.


En un estudio en el Canadá, papas B5141-6 cultivadas en 12 localidades mostraron un marcado amargor debido a la presencia de alto contenido de glicoalcaloide (TGA), generalmente con un exceso de 20 mg por 100 g de peso fresco. Muestras de variedades testigos comunmente cultivadas en las localidades seleccionadas, Kennebec, Irish Cobbler y Netted Gem, mostraron comparativamente bajos (normal) niveles de TGA.

Como hay bastante evidencia de que los altos niveles de TGA en tubérculos B5141-6 son alcanzados antes de su separación de la planta madre, se sospecha que la habilidad de B5141-6 para producir o acumular alto nivel de TGA es heredada. Hasta la fecha, se ha encontrado que los altos niveles de TGA se deben sólamente a los efectos del ambiente después de la cosecha. Las implicaciones del potencial de TGA se discuten en relación con los programas de mejoramiento existentes y la necesidad de una prueba para la selección rutinaria de la nuevas introducciones.

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Zitnak, A., Johnston, G.R. Glycoalkaloid content of B5141-6 potatoes. American Potato Journal 47, 256–260 (1970).

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  • Mother Plant
  • Bitter Taste
  • Irish Cobbler
  • Check Variety
  • Glycoalkaloid Content