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Potato quality
Scientists working in EU-SOL have identified a number of genes connected with the texture, flavour and health properties of potato tubers. These will be the focus of further study.
A number of potato types have been identified that are very different from each other in terms of a range of factors important to consumers such as flavour, texture and colour. Using recently developed tools such as microarrays, we have identified some of the genes that are responsible for these differences. Knowing the identity and function of these genes may enable us to produce improved potatoes in breeding programmes. Below are some of the genes we have identified.
Flavour differences between the different potato types may be due to the volatiles (these molecules that are responsible for the aroma of any food) produced on cooking potatoes. It was shown that one of the main differences in volatiles between the potato types is the levels of a volatile called alpha-copaene. A gene responsible for the production of alpha-copaene has been identified and characterised.
Textural differences between the potato types may be due to the way in which the cell walls are bound together. As we identified very large differences in the levels of genes responsible for cell wall assembly in different potato types, it seems these too may be important in determining potato texture.
Another finding from this work was that a gene that breaks down carotenoid pigments, responsible for the yellow and orange tuber types, is found at much higher levels in white fleshed potato types. We are interested it the carotenoid level of potatoes due to the potential health benefits of these compounds.
Overall we found that several hundred genes were being expressed at different levels in the potato types investigated. Basically this means that some potatoes use a particular gene more than others. Amongst these genes whose expression/use varies are likely to be some that impact on useful properties of the potato tubers. One identified these will form the basis for further investigation.
To read the paper in full please click on this link: Expression profiling of potato germplasm differentiated in quality traits leads to the identification of candidate flavour and texture genes.
