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Acta Agronomica Sinica ›› 2020, Vol. 46 ›› Issue (8): 1208-1216.doi: 10.3724/SP.J.1006.2020.94183

• CROP GENETICS & BREEDING · GERMPLASM RESOURCES · MOLECULAR GENETICS • Previous Articles     Next Articles

Identification and selection for anti-browning potato varieties (lines)

CHEN Ming-Jun1,SHU Qi-Qiong3,XU Jian-Fei2,LUO Xiao-Bo1,LEI Zun-Guo1,JIN Li-Ping2,*(),LI Fei1,*()   

  1. 1Institute of Potato, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China
    2Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
    3College of Life Sciences, Guizhou Normal University, Guiyang 550000, Guizhou, China
  • Received:2019-11-25 Accepted:2020-03-24 Online:2020-08-12 Published:2020-04-26
  • Contact: Li-Ping JIN,Fei LI E-mail:jinliping@caas.cn;gzlfei@sina.com
  • Supported by:
    Sub-Project of the National Key Research and Development Plan (Cultivation of New Potato Varieties with High Quality, Multi Resistance and Strong Adaptability of China)(2017YFD0101905);Modern Agriculture International Science and Technology Cooperation Base of Guizhou (the Science and Technology Cooperation Talent Platform of Guizhou [2019] 5804)

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Abstract:

Potato tuber is easy to be damaged and caused browning, which will affect its nutrition, sense quality and safety. Different potato varieties have different resistances to browning. In this study, 27 different potato germplasm resources,were used to measure four indexes including polyphenol oxidase (PPO), browning degree (BD), browning index and after cooking darkening (ACD), for indentifying and selecting anti-browning potato varieties (lines). The 27 materials could be divided into four groups. High anti-browning, group including 09306-82 and 13041-52 had high resistance to browning. Anti-browning group, included Yanshu 4, Q 8, 12-1, Chunshu 3, 19-1, 14018-142, Atlantic, Longshu 12, Weiyu 5, Lishu 6, Chunshu 5, and Zaodabai, had some obvious deficiencies in the related anti-browning indicators. Medium anti-browning group, including 09001-136, Zhongshu 5, Longshu 4, Dongnong 310, Qingshu 9, 15-1, Yunshu 505, BF006, Minshu 1, and Qianyu 8, had poor resistance to browning. Easy browning group, containing Chunshu 6 and Favorita, had very weak resistance to browning. The selected varieties (lines) with very high or high resistance to browning can be used in potato breeding for browning resistance , providing variety support for potato processing industry, and the easy browning materials can be used to study the browning mechanism of potato.

Key words: potato, anti-browning, PPO, browning index, browning degree, after cooking darkening

Table 1

Main agronomic traits of potato varieties (lines)"

编号
No.		 品种(系)
Variety (line)		 株高
Plant height (cm)		 花色
Flower color		 薯形
Tuber shape		 主茎数
Main stem number		 肉色
Flesh color		 芽眼深度
Eye depth
1 大西洋Atlantic 62 淡紫色Lilac 卵圆形Oval 3 白色White 浅Shallow
2 黔芋8号Qianyu 8 60 白色White 椭圆形Oblong 8 黄色Yellow 浅Shallow
3 中薯5号Zhongshu 5 61 白色White 扁圆形Oblateness 4 淡黄Flaxen 浅Shallow
4 闽薯1号Minshu 1 43 白色White 长圆形Obround 4 淡黄Flaxen 浅Shallow
5 09306-82 62 紫色Purple 长圆形Obround 5 黄色Yellow 浅Shallow
6 09001-136 65 白色White 卵圆形Oval 4 黄色Yellow 浅Shallow
7 费乌瑞它Favorita 48 蓝紫色
Bluish violet		 椭圆形Oblong 4 黄色Yellow 浅Shallow
8 龙薯6号 Longshu 6 49 淡紫色Lilac 椭圆形Oblong 4 黄色Yellow 浅Shallow
9 龙薯12号 Longshu 12 51 淡紫色Lilac 扁圆形Oblateness 3 白色White 浅Shallow
10 19-1 48 白色White 椭圆形Oblong 3 黄色Yellow 中Medium
11 延薯4号Yanshu 4 49 白色White 圆形Roundness 3 黄色Yellow 中Medium
12 春薯6号Chunshu 6 54 白色White 椭圆形Oblong 5 黄色Yellow 浅Shallow
13 12-1 66 白色White 椭圆形Oblong 4 黄色Yellow 浅Shallow
14 14018-142 57 紫色Purple 椭圆形Oblong 6 黄色Yellow 中Medium
15 威芋5号Weiyu 5 61 白色White 椭圆形Oblong 5 黄色Yellow 浅Shallow
16 东农310 Dongnong 310 60 淡紫色Lilac 扁圆形Oblateness 4 白色White 浅Shallow
17 春薯3号Chunshu 3 55 白色White 圆形Roundness 4 白色White 浅Shallow
18 龙薯4号Longshu 4 47 紫色Purple 长圆形Obround 4 黄色Yellow 浅Shallow
19 13041-52 42 白色White 卵圆形Oval 5 淡黄Flaxen 浅Shallow
20 云薯505 Yunshu 505 59 白色White 扁圆形Oblateness 7 白色White 浅Shallow
21 BF006 64 白色White 长圆形Obround 7 黄色Yellow 浅Shallow
22 15-1 50 紫色Purple 椭圆形Oblong 6 黄色Yellow 浅Shallow
23 早大白Zaodabai 64 白色White 长圆形Obround 2 白色White 浅Shallow
24 春薯5号Chunshu 5 60 白色White 扁圆形Oblateness 5 白色White 浅Shallow
25 Q8 51 淡紫色Lilac 椭圆形Oblong 5 黄色Yellow 浅Shallow
26 青薯9号Qingshu 9 65 浅红色Light red 椭圆形Oblong 3 黄色Yellow 浅Shallow
27 丽薯6号Lishu 6 62 白色White 椭圆形Oblong 5 白色White 浅Shallow

Fig. 1

PPO activity of potato varieties (lines) The error line was the standard deviation of three repeated values."

Fig. 2

Browning degree of potato varieties (lines) The error line was the standard deviation of three repeated values."

Table 2

Primary selection of browning degree in anti-browning potato varieties (lines)"

编号
No.		 品种(系)
Variety (line)		 褐变强度 Browning degree
30℃/20 min 4℃/24 h 变化 Difference
5 09306-82 0.106±0.0040 0.150±0.0015 0.044±0.0055
2 黔芋8号 Qianyu 8 0.123±0.0023 0.173±0.0006 0.050±0.0015
6 09001-136 0.099±0.0059 0.158±0.0015 0.059±0.0076
1 大西洋 Atlantic 0.104±0.0078 0.182±0.0012 0.078±0.0087
7 费乌瑞它 Favorita 0.113±0.0057 0.197±0.0006 0.084±0.0090
20 云薯505 Yunshu 505 0.119±0.0032 0.205±0.0025 0.086±0.0021
3 中薯5号 Zhongshu 5 0.127±0.0031 0.217±0.0023 0.090±0.0023
14 14018-142 0.102±0.0123 0.194±0.0123 0.092±0.0050
17 春薯3号 Chunshu 3 0.120±0.0062 0.269±0.0012 0.149±0.0012
19 13041-52 0.110±0.0020 0.261±0.0021 0.151±0.0015
9 龙薯12号 Longshu 12 0.142±0.0038 0.308±0.0058 0.166±0.0021

Fig. 3

Browning phenotype of slices of potato varieties (lines) Numbers of materials and the same as those given in Table 1."

Fig. 4

Browning index of slices of potato varieties (lines)"

Table 3

Browning index in anti-browning potato varieties (lines)"

编号
No.		 品种(系)
Variety (line)		 初始褐变时间
Initial browning time (h)		 褐变指数 Browning index (%)
3 h 6 h 8 h 12 h 24 h 平均
Average
5 09306-82 6 5 15 15 15 15 13
11 延薯4号 Yanshu 4 8 10 10 10 25 40 19
19 13041-52 12 5 5 5 10 75 20
13 12-1 6 15 15 25 25 25 21
10 19-1 4 15 15 15 25 40 22
17 春薯3号 Chunshu 3 8 10 10 20 15 55 22
25 Q8 12 15 15 15 5 70 24
14 14018-142 5 10 15 15 35 55 26
1 大西洋 Atlantic 6 10 40 45 35 20 30
21 BF006 6 10 25 25 25 65 30
27 丽薯6号 Lishu 6 12 15 25 25 20 65 30
24 春薯5号 Chunshu 5 1 15 15 15 45 95 37
9 龙薯12号 Longshu 12 6 10 55 55 55 55 46
15 威芋5号 Weiyu 5 3 35 35 40 40 85 47
23 早大白 Zaodabai 1 35 45 45 40 70 47

Fig. 5

Browning of potato varieties (lines) after cooking Numbers of materials and the same as those given in Table 1."

Fig. 6

Browning grading of potato varieties (lines) after cooking"

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