Cold-sweetening in diploid potato. Mapping QTL and candidate genes

  1. Menéndez, C.M. 13
  2. Ritter, E. 2
  3. Schäfer-Pregl, R. 1
  4. Walkemeier, B. 1
  5. Kalde, A. 1
  6. Salamini, F. 1
  7. Gebhardt, C. 1
  1. 1 Max Planck Institute for Plant Breeding Research
    info

    Max Planck Institute for Plant Breeding Research

    Colonia, Alemania

    ROR https://ror.org/044g3zk14

  2. 2 NEIKER, Granja Modelo de Arkaute, 01080 Vitoria, Spain
  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Revista:
Genetics (Austin)

ISSN: 0016-6731

Año de publicación: 2002

Volumen: 162

Número: 3

Páginas: 1423-1434

Tipo: Artículo

PMID: 12454085 SCOPUS: 2-s2.0-0036859970 GOOGLE SCHOLAR

Otras publicaciones en: Genetics (Austin)

Resumen

A candidate gene approach has been used as a first step to identify the molecular basis of quantitative trait variation in potato. Sugar content of tubers upon cold storage was the model trait chosen because the metabolic pathways involved in starch and sugar metabolism are well known and many of the genes have been cloned. Tubers of two F1 populations of diploid potato grown in six environments were evaluated for sugar content after cold storage. The populations were genotyped with RFLP, AFLP, and candidate gene markers. QTL analysis revealed that QTL for glucose, fructose, and sucrose content were located on all potato chromosomes. Most QTL for glucose content mapped to the same positions as QTL for fructose content. QTL explaining >10% of the variability for reducing sugars were located on linkage groups I, III, VII, VIII, IX, and XI. QTL consistent across populations and/or environments were identified. QTL were linked to genes encoding invertase, sucrose synthase 3, sucrose phosphate synthase, ADP-glucose pyrophospholase, sucrose transporter 1, and a putative sucrose sensor. The results suggest that allelic variants of enzymes operating in carbohydrate metabolic pathways contribute to the genetic variation in cold sweetening.