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Inheritance of potato chip color at the 24-chromosome level

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Abstract

Potato chip color is an important trait in determining quality and acceptability of cultivars for processing. Therefore, the genetics of potato chip color is important in varietal breeding. The use of 2xS. tuberosum Group Tuberosum haploid × 2x wild species hybrids provides disomic inheritance for genetic analysis of chip color. Two hundred forty haploid-species hybrids representing crosses between 15 haploids and 10 species were evaluated for potato chip color after 21 days reconditioning (18 to 20C) following 6 months at 4C. Phenotypic variation for chip color was found among the haploid-species hybrids. Crosses between good, medium, and poor performing clones were made in all combinations and 136 families were obtained. Progeny were evaluated for reversion resistance (chipping direct from 10C storage) and reconditioning (chipping from 4C after tuber warming) chip color. Variation for chip color was found among the progeny for each trait. Significant correlations between reversion resistance and reconditioning were found. Yet, the use of at least two chip tests (one for reversion resistance and one for reconditioning) is more informative than the use of one test and subsequent predictions made, regarding the other trait. A three locus hypothesis for both reversion resistance and reconditioning is proposed for the inheritance of each trait. One dominant allele at each of the three loci is necessary for good chipping. One or two loci may be common to both characteristics. Good chipping 2x hybrids that produce 2n pollen can be used to transfer this trait to the 4x level through use of 4x × 2x crosses.

Compendio

El color de las papas en la fritura a la inglesa es una caracteristica importante para determinar la calidad y aceptabilidad de los cultivares para procesamiento. Por lo tan to, la genética del color de la papa en la fritura a la inglesa es importante en el mejoramiento de las variedades. El uso de S. tuberosum 2x, Haploide del Grupo Tuberosum × híbridos de especies silvestres 2x, provee herencia disómica para el análisis genético del color en la fritura a la inglesa. Doscientos cuarenta híbridos de especies haploides, represent-ando cruzamientos entre 15 haploides y 10 especies, fueron evaluados para color de la papa en fritura a la inglesa después de 21 días de reacondicion-amiento ( 18 a 20 C) a continuación de seis meses a 4 C. Se encontre variación fenotípica, para el color en fritura a la inglesa, entre los híbridos de las especies haploides. Se efectuaron cruzamientos entre clones con comportamientos bueno, medio y pobre, en todas las combinaciones y se obtuvieron 136 familias. Se evaluaron las progenies para resistencia a la reversión (procesamiento directo del almacenamiento a 10 C) y reacondicionamiento (procesamiento desde los 4 C después del calentamiento de los tubérculos) del color en la fritura a la inglesa. Para cada característica, se encontró variación en el color entre las progenies. Se encontraron correlaciones significativas entre resistencia a la reversión y el reacondicionamiento. Sin embargo, el uso de al menos dos pruebas de la fritura a la inglesa (una para resistencia a la reversión y una para reacondicionamiento) es más informativo que el uso de una prueba y las predicciones hechas posteriormente, con relación a la otra característica. Se propone una hipótesis de tres locus para la herencia de cada característica, resistencia a la reversión y reacondicionamiento. Para un buen procesamiento a la inglesa, se requiere de un alelo dominante en cada uno de los tres loci. Uno o dos loci pueden ser comunes a ambas características. Los híbridos 2x, con buen procesamiento a la inglesa, que producen polen 2n pueden ser utilizados para transferir esta característica al nivel 4x mediante cruzamientos 4x × 2x.

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Authors and Affiliations

  1. Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, 53706, Madison, WI

    Christian A. Thill (Graduate student) & Stanley J. Peloquin (Professor)

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  1. Christian A. Thill
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  2. Stanley J. Peloquin
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Thill, C.A., Peloquin, S.J. Inheritance of potato chip color at the 24-chromosome level. American Potato Journal 71, 629–646 (1994). https://doi.org/10.1007/BF02851432

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