Qualidade de processamento e marcadores isoenzimáticos em genótipos diplóides e tetraplóides de batata (Solanum tuberosum L.)

Abstract

Potato (Solanum tuberosum L.) is the fourth consumed food worldwide because of its lower price and gastronomic versatility. The increasing use of pre-fried and chips made the industry select materials from better genotypes for processing quality like dry mass levels (above 20%), ship color and reducing sugars (below 0,3%). In Brazil, the potato production for industrial processing is very low because there is no availability of raw material. Isozymes makers may be used as tools for rapid prediction of processing quality characteristic and could be explored for selection of better genotypes. The objective of this study were to determine the quality of processing in potato diploid clones for future interespecific crosses, identify the better developmental stage for isozymes observation and investigate if there is association between peroxidase isozymes (PRX) and glutamate oxaloacetate transaminase (GOT) and better processing quality for industry. The research was done in the Laboratory for Plant Biotechnology and in the Center for Food Research (CEPA) of University of Passo Fundo in 36 selected genotypes for low and high processing quality. The dry mass levels, chips coloration and reducing sugars were determined and two enzymatic systems (PRX e GOT) were analysed. Diploid clones presented good characters for processing quality justifying future interspecific crosses. The flowering stage was the more indicated for isoenzyme analysis. PRX and GOT systems did not presented statistic association with dry mass, chips color and reducing sugars