Recipient Organization
COLORADO STATE UNIVERSITY
(N/A)
FORT COLLINS,CO 80523
Performing Department
San Luis Valley Research Cente
Non Technical Summary
This proposal, developed in response to the National Potato Promotion Board needs assessment, addresses AFRI Commodity Board Co-funding Topics (A1811) in Crosscutting Programs. Potato (Solanum tuberosum L.) French fry texture is an important quality trait that influences consumer acceptance. This study incorporates physical, biochemical, and genetic approaches to identify key influencers governing French fry texture. We hypothesize that starch structures influence the texture of French fries and that genomic markers associated with French fry quality traits can be identified. Our research goal is to identify physical and biochemical factors and identify genomic regions associated with sensory attributes of French fries. Our long-term goal is to develop potato varieties with the desirable sensory attributes with and for the potato industry and potato breeders. Our preliminary data correlates French fry texture with mouthfeel; sensory performance in nine different advanced breeding clones from Colorado and has led us to develop the proposed study, which has three objectives: 1. Identify the starch characteristics of and the contribution of cells walls associated with the texture of French fries 2. Investigate the biochemical variability of starch characteristics in cultivars, and 3. Conduct genome-wide association study to identify genomic regions associated with French fry sensory quality traits. We will accomplish project goals by 1. Investigating the microscopic, physical, and biochemical characteristics of starch and correlate the data with sensory quality evaluations, and 2. By conducting a genome-wide association study on russet germplasm from the Tri-State Breeding Program to identify genomic regions associated with sensory quality attributes of French fry potatoes. The proposed research will have a significant impact by providing measurable starch screening criteria (physical, biochemical, and genetic) for new potato clones; these will be more efficiently advanced or eliminated in early stages of cultivar development. This work will give processors a reliable measurement of tuber quality for consumer acceptance.
Animal Health Component
35%
Research Effort Categories
Basic
35%
Applied
35%
Developmental
30%
Goals / Objectives
Our long-term goal is to assist the industry in developing potato cultivars with excellent fry processing qualities and consistent performance and to identify the genetics common to cultivars with desired sensory attributes in the future. Our focus market class is russet potatoes for processing. The general framework of our research is using a multi-dimensional approach to study quality parameters associated with the acceptance of French fry potatoes. The general framework of our research is to understand the various physical, biochemical and genetic factor that leads to high-quality French fries which to be used in the selection process. We recognize the importance of germplasm diversity and genetic and molecular association studies in increasing breeding efficiency. We will leverage available genotyping resources from other funded grants (USDA-SCRI, PotatoesUSA) to identify genomic regions associated with the quality traits. We further recognize the importance of outreach, and we plan to work closely with the members of the National Fry Processing Trial (NFPT) program and the Potato commissions, growers, and industry. Overall, the goal is to develop valuable resources that the potato industry can utilize to develop new varieties for the processing industry.Our objectives integrate "Plant Physiology," "Plant Biochemistry," "Plant Genetics and Genomics," and "Participatory Breeding." Specific Objectives include:Identify the contribution of starch physical, biochemical properties to ideal processing quality, andDevelop a genetic screening tool to identify processing quality that can be applied in the early stages of potato line development.
Project Methods
It is hypothesized that tuber starch characteristics and variability is associated with French fries produced from the same tuber. We will characterize the physical properties within the first two years to generate phenotypical data for the GWAS study. Cultivars will be subject to the same analyses in all three years, in four locations, as specific gravity variations in different cultivars vary with growing location.Physical properties and thermal properties of different cultivars particularly, specific gravity, starch size, structure, starch granule size, will be assessed using AccuSizer 780 Optical Particle Analyzer and Scanning electron microscopy using various techniques. We will examine the swelling behavior of potato tissues under a light microscope during heating.We will evaluate the role of PME and other cell wall components on French fry textural properties. The sensory analysis will be conducted in close co-operation with the processing industry.