Abstract
Potato (Solanum tuberosum L.) is a versatile food crop and a source of cheap human diet in many countries. It can be used as fresh products and commercially processed foods such as French fries and chips. The genetic makeup is the most important factor that influences quality attributes. Traits that are genetically controlled can be grouped into biological traits (proteins, carbohydrates, vitamins, minerals, reduced amounts of toxic glycoalkaloids), sensorial (flavour, texture, colour), and industrial traits (tuber shape and size, dry matter content, cold sweetening, oil absorption, starch quality). Therefore, the breeding work can successfully meet the needs of a changing and demanding the processing quality. In this review paper discusses some breeding strategies that can be used to create genetic variability and to help the selection programs for internal and external quality traits in potato for processing aspect. The genetic diversity of potatoes grouped in wild and cultivated potatoes. The cultivated potatoes Solanum tuberosum are tetraploid (2n=4x= 48) due to high specific gravity. Varieties with long tubers are used for French fries, while varieties with round tubers are preferred for crisps. A potato variety with dry matter content below 19.5% and 20% is not acceptable for French fries and for chips, respectively. Similarly, a dry matter content of more than 25% is not suitable for French fries manufacturing. The level of reducing sugars that are generally acceptable for chips processing is 0.2–0.3% and for French fries is 0.3–0.5%. Generally, selection of varieties should not be limited only for high yield, but also for internal (specific gravity, dry matter, starch contents) and external quality (tuber shape, eye depth, tuber fresh color and tuber skin color) of tubers. Keywords : Genetic Variation, Processing quality, Tuber quality, Chips, French fries DOI : 10.7176/JNSR/9-12-05 Publication date :June 30 th 2019
Highlights
Potato (Solanum tuberosum L.) is an important vegetable crop throughout the world because of its high production, high calorific value,low cost and easy to cook methods (Shrisat and Thomas 1998)
Potato genetic variation vary in ploidy levels and show a high degree of diversity in tuber size, shape, skin and flesh colour, storage ability and cooking quality (Andre et al 2007)
In addition to the indigenous and primitive landraces, there are a number of wild species of the genus Solanum with various ploidy levels that can be used as new sources of genetic diversity, for a range of economically important traits, to develop new potato varieties (Bradshaw and Ramsay 2005)
Summary
Potato (Solanum tuberosum L.) is an important vegetable crop throughout the world because of its high production, high calorific value,low cost and easy to cook methods (Shrisat and Thomas 1998). The tuber specific gravity, dry matter and starch contents of a variety are critical features determining the quantity and quality of both products of industries (starch) and processed foods (French fries and chips) (Hassanpanah et al 2011; Kaur and Aggarwal 2014).
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