Review on Genetic Variation in Potato (Solanum Tuberosum L.) for Processing Quality Traits

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 30th 201