Abstract

Infestation of potatoes with phythophthora infestans ,also known as ‘’potato late blight ‘’ is the most devastating potato disease world wide. Its occurrence often results in huge economic losses for potato producers. Current control measures involving extensive use of fungicides come with environmental costs. Efforts have been made to develop commercial potato varieties with increased resistance to p.infesting (the causal agent of late blight )using a variety of approaches .Due to the remarkable ability of p.infesting to over come resistance ,potato breeders have not yet succeeded in developing commercial potato varieties with resistance that is lasting. One approach where genetic engineering is used to ‘stack’ genes with broad spectrum resistance to p.infesting in commercial potato varieties ,has been recently been employed as a means to create genetically improved potato varieties with more durable resistance. DOI: 10.7176/JNSR/12-18-01 Publication date: September 30 th 2021

Highlights

  • Potato (Solanum tuberosum L.) is one of the most important food crops in the world (Struik and Wiersema, 1999)

  • With its high potential to supply a cheap high quality food within a relatively short period of time, potato has the potential to improve appreciably the quality of the basic diet in rural and urban areas of Ethiopia provided that a coordinated national effort is made to promote its production

  • It is believed to be introduced to Ethiopia around 1858 by a German botanist, Shimper (Pankhrust, 1964)

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Summary

Introduction

Potato (Solanum tuberosum L.) is one of the most important food crops in the world (Struik and Wiersema, 1999). 2.2.3.Improved resistance with conventional plant breeding techniques It can be done by crossbreed natural resistance genes into commercially useful potato varieties. The advantage of the technology of genetic modification vis-à-vis classical plant breeding is that one can develop resistant varieties much faster and targeted and can insert several resistance genes at the same time.

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