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Genome-Wide Association and Genomic Prediction for Fry Color in Potato.
- Source :
- Agronomy; Jan2020, Vol. 10 Issue 1, p90-90, 1p
- Publication Year :
- 2020
-
Abstract
- Potatoes destined for crisping are normally stored above 8 degrees; below this glucose accumulates leading to very dark fry colors and potential acrylamide build up. Unfortunately, sprouting occurs above 4 degrees and impacts product quality, necessitating the use of sprout suppressant chemicals. Therefore, a goal of breeders is to develop potatoes with excellent fry color, which is maintained under storage below 8 degrees. Genomic or marker-assisted selection offers an opportunity to improve the efficiency of potato breeding and thereby assist breeders in achieving this goal. In this study, we have accumulated fry-color data on a large population of potato lines and combined this with genotypic data to carry out a GWAS and to evaluate accuracy of genomic prediction. We were able to identify a major QTL on chromosome 10 for fry color, and predict fry color with moderate accuracy using genome-wide markers. Furthermore, our results provide evidence that it is possible to identify a small subset of SNPs for processing characteristics that can give moderate predictive ability, albeit lower than that achieved with genome-wide markers. [ABSTRACT FROM AUTHOR]
- Subjects :
- FRENCH fries
X chromosome
POTATOES
COLORS
FRYING
PRODUCT quality
Subjects
Details
- Language :
- English
- ISSN :
- 20734395
- Volume :
- 10
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- Agronomy
- Publication Type :
- Academic Journal
- Accession number :
- 141411556
- Full Text :
- https://doi.org/10.3390/agronomy10010090