Effect of intensity of enzymatic darkening on formation of impact black spot in advanced breeding material of potato after long-term storage
 okładka_kolor_2.jpg)
|
|
||||||||
PDF 296.71 KB
|
|||||||||
| Authors: | Magdalena Grudzińska1, Zbigniew Czerko1, Kazimiera Zgórska1, Monika Borowska-Komenda1 1Plant Breeding and Acclimatization Institute – NRI, Department of Storage and Processing of Potato, Division Jadwisin Jadwisin, ul. Szaniawskiego 15, 05-140 Serock, Poland |
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Abstract : | The aim of this study was to determine the effect of storage temperature of new potato genotypes on the intensity of black spot. The study was conducted on 178 potato genotypes representing three groups of earliness. The breeding material was grown on the experimental field of IHAR Jadwisin Division. After harvest (third decade of September ) tubers were placed in an experimental storage facility at two temperatures, 8°C and 5°C, at relative humidity of 90-95%. The experiment was conducted in five storage seasons, in the years 2008-2012. Susceptibility of the genotypes to black spot was determined in two periods: immediately after harvest and after 7 months of storage at two temperatures. On the basis of the studies it was demonstrated that storage temperature of potato breeding material had a significant impact on blackspot formation and enzymatic browning intensity. There is a significant correlation between the intensity of enzymatic darkening and the susceptibility of potato genotypes low sensitive and sensitive to blackspot stored at low temperature. Such a relationship was not observed in potato genotypes directly after harvest and stored at higher temperature. The lowest rate of convergence (φ2 = 36%) was obtained for genotypes low sensitive to the formation of impact blackspot stored at low temperature. For these genotypes enzymatic darkening intensity may be a subjective indicator for the assessment the susceptibility of potatoes to the formation of impact black spot. |
||||||||
| Keywords : | potato, breeding material, temperature of storage, impact black spot, enzymatic darkening | ||||||||
| Language : | Polish | ||||||||