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Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones

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Title Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones
 
Creator Munoa, L.P.
Chacaltana, C.
Sosa, P.
Gastelo, M.
Felde, T. zum
Burgos, G.
 
Subject potatoes
glycoalkaloids
solanine
heat stress
peeling
 
Description The effect of environment and peeling on the glycoalkaloid concentration of late blight-resistant and heat-tolerant potato clones was determined by ultraperformance liquid chromatography (UPLC). Significant variation due to clone, environment and clone x environment (G x E) interaction was found. Total glycoalkaloids (TGA) concentration in raw unpeeled tubers ranged from 1.37 to 33.35 mg / 100 g on a fresh weight basis (FW). The α-chaconine, α-solanine and TGA concentrations of all the late blight-resistant and heat-tolerant clones and varieties evaluated in this study were higher under heat stress conditions. The clones 398098.570, 398192.213 and 398208.219 have less than 10 mg / 100 g FW of glycoalkaloids under heat stress conditions and are recommended for distribution. TGA concentration of clones and varieties was reduced from 5 to 73% with a mean reduction of 33% after peeling. However, under heat stress conditions, clones 398098.203 and 398098.204 presented unsafe levels of TGA even after peeling and have been removed from the list of late blight-resistant and heat-tolerant clones recommended for distribution. Peeling reduced the TGA concentration of clone 393371.58 to a safe level when grown under heat stress conditions.
 
Date 2022-03
2022-03-30T05:56:10Z
2022-03-30T05:56:10Z
 
Type Journal Article
 
Identifier Muñoa, L.; Chacaltana, C.; Sosa, P.; Gastelo, M.; zum Felde, T.; Burgos, G. 2022. Effect of environment and peeling in the glycoalkaloid concentration of disease-resistant and heat-tolerant potato clones. Journal of Agriculture and Food Research. ISSN 2666-1543. 7. 5 p.
2666-1543
https://hdl.handle.net/10568/119173
https://doi.org/10.1016/j.jafr.2022.100269
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 5 p.
 
Source Journal of Agriculture and Food Research