Author:
Wang Haiyan,Pang Ze,Wang Lichun,Tian Guokui,Li Fengyun,Pan Yang,Ding Kaixin
Abstract
Browning is a common problem that occurs during potato processing; it is typically resolved by adding chemicals during the production process. However, there is a need to develop potato varieties that are resistant to browning due to a growing consumer interest in healthier diets. This study initially identified 275 potato varieties that are resistant to browning; these were narrowed down to eight varieties, with four of them being highly resistant. A hybrid population was developed by crossing the highly resistant CIP395109.29 with the easily browned Kexin 23. Bulked segregant analysis (BSA) was conducted, which identified 21 potato genes associated with anti-browning properties through sequencing data analysis and organization. The findings of this study lay a solid groundwork for future research on breeding potatoes with anti-browning traits, offer molecular markers for identifying anti-browning varieties, and serve as a valuable reference for further investigations into potato browning mechanisms.
Funder
The Genetic and QTL mapping analysis of potato browning
The China Potato Industry Technology System Qiqihar Comprehensive Test Station
The Research on the Breeding of Breakthrough New Varieties of Fresh Potatoes
The Selection of Green, High Quality and Efficient Potato Varieties
The Experimental Demonstration of Green and Smart Agriculture Achievements in Potatoes
The Research on the Creation of High Quality and Multi resistant Processing Type New Potato Germplasm
The Innovation and utilization of potato early maturing high-quality multi resistance germplasm resources
The Mining and Expression Analysis of Thaxtomin A Tolerance Genes in Potato Scab Virus