Abstract
For the consumer, color is the most important factor in judging about the quality of the potato chips. A partial diallel analysis of eight parents with processing attributes was conducted over two years to evaluate the importance and inheritance of chip color stability after potatoes have been stored at cold temperatures. Chipping color evaluation was made soon after harvest, after three months storage at cold temperature (6–7°C), and after reconditioning (22–24°C) from cold temperature storage on progenies and controlled genotypes. Principle component analysis showed merit in the extraction of an “overall chipping ability” component and a “chipping stability” component which explained 75% and 12% of the original variability, respectively. Significant GCA and SCA effects were found for both components and for each of the original variables. The inheritance of overall chipping ability was largely due to GCA effects. Genetic interactions were more important for chipping stability than for overall chipping ability. Chipping stability of the progenies could not be predicted based on the parents’ performance. It is recommended that screening for overall chipping ability be performed before screening for chipping stability in a potato breeding program.
Compendio
Para el consumidor, el color es el factor más importante para juzgar la calidad de las papas fritas a la inglesa. Durante dos años se condujo un examen dialélico parcial de ocho progenitores con atributos para el procesamiento, para evaluar la importancia y la herencia de la estabilidad del color en papas fritas a la inglesa después de ser almacenadas a bajas temperaturas. La evaluación del color en el procesamiento de papas fritas a la inglesa se efectuó sobre las progenies y genotipos bajo control al poco tiempo de la cosecha, después de tres meses de almacenamiento a bajas temperaturas (6°C a 7°C), y después de su reacondicionamiento (22°C a 24°C) del almacenamiento a bajas temperaturas. El análisis de los componentes principales mostró tener mérito en la extracción de un componente con “aptitud total para el procesamiento como papas fritas a la inglesa” y un componente con “estabilidad para el mencionado procesamiento,” los cuales explican el 75% y 12% de la variabilidad original, respectivamente. Se encontraron para ambos componentes y para cada una de las variables originales efectos significativos tanto de GCA como de SCA. La herencia de la capacidad total para el procesamiento como papas fritas a la inglesa se debió mayormente a los efectos de la GCA. Las interacciones genéticas fueron más importantes para la estabilidad en el procesamiento que para la aptitud total para el procesamiento. La estabilidad de las progenies para el procesamiento no podría ser pronosticada basándose en el comportamiento de los progenitores. Se recomienda que en un programa de mejoramiento de papa la evaluación y selección para la aptitud total para el procesamiento sea llevada a cabo antes de evaluar y seleccionar para estabilidad en el procesamiento.
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Loiselle, F., Tai, G.C.C. & Christie, B.R. Genetic components of chip color evaluated after harvest, cold storage and reconditioning. Am. J. Pot Res 67, 633–646 (1990). https://doi.org/10.1007/BF03043449
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DOI: https://doi.org/10.1007/BF03043449