Abstract
A genetic map was constructed with a combination of isozymes, restriction fragment length polymorphisms (RFLPs) and randomly amplified polymorphic DNA (RAPDs) to apply quantitative trait loci (QTL) analysis to identify genetic factors that contribute to chip color in potato. The diploid population used was a cross between aSolanum tuberosum haploid andS. chacoense hybrid used as female parent and aS. phureja clone used as male. Chip color was determined visually on samples fried from tubers stored at 10C. On a scale of 1 (light color) to 10 (dark color), the population ranged from 2 to 8 while the parents average chip color was 3.5. Based upon one-way ANOVAs (P < 0.05), 13 genetic markers showed significant associations which represent a total of six QTLs. A multiple locus model based upon the markers that have the largest effect per QTL explained 43.5% of the phenotypic variation for chip color in the population and increased to 50.5% when one significant epistatic interaction was included in the model. All the significant marker associations were identifed in theS. tuberosum-S. chacoense hybrid. Through preliminary data, the results of this study suggest that additive effects contribute a significant portion of the genetic variation for chip color. The identification of these QTLs for chip color variation provides the means to apply marker-assisted selection to introgress these genes into the cultivated potato germplasm.
Compendio
Se construyó un mapa genético con una combinacion de isozimas, polimorfismos de restricción de la longitud de los fragmentes (RFLPs) y DNA polimórfico amplificado al azar (RAPDs), para aplicar el análisis de loci de caracteristicas cuantitativas (QTL) en la identificatión de factores genéticos que contribuyen al color de la papa en la fritura a la inglesa. La población diploide utilizada fue un cruzamiento entre un haploideSolanum tuberosum y un híbridoS. chacoense, usado como progenitor femenino, y un cloneS. phureja usado como macho. Se determinó visualmente el color de la papa frita a la inglesa sobre muestras fritas de tubérculos almacenados a 10 C. En una escala de 1 (color claro) a 10 (color oscuro), la población varió de 2 a 8, mientras que el color en los progenitores promedió 3.5. Basándose en ANOVAs de un solo sentido (P < 0.05), 13 marcadores genéticos mostraron asociaciones significativas que representan un total de seis QTLs. Un modelo de locus múltiples, basado en los marcadores que tuvieron el mayor efecto por QTL, explicó el 43.5% de la variación fenotípica de la población, para el color de la papa en fritura a la inglesa y se incrementó a 50.5% cuando se incluyó en el modelo una interacción epistática significativa. Se identificaron todas las asociaciones significativas de los marcadores en el híbridoS. tuberosum-S. chacoense. A través de la información preliminar, los resultados de este estudio sugieren que los efectos aditivos contribuyen en proporción significativa en la variación genética para el color de la papa frita a la inglesa. La identificación de estos QTLs, para variación del color en la fritura, provee los medios para aplicar la selección apoyada por marcadores en la introgresión de estos genes en el germoplasma de papa cultivada.
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Douches, D.S., Freyre, R. Identification of genetic factors influencing chip color in diploid potato (Solanum spp.). American Potato Journal 71, 581–590 (1994). https://doi.org/10.1007/BF02851523
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DOI: https://doi.org/10.1007/BF02851523