title: Genotype by environment interaction effects on starch content and digestibility in potato (Solanum tuberosum L.).
abstract: Biochemically, starch is composed of amylose and amylopectin but can also be defined by its digestibility rates within the human intestinal tract, i.e., rapidly digested (RDS), slowly digested (SDS), or resistant (RS). The relative ratio of these starch components is the main contributor to differences in the glycemic index (GI) of carbohydrate sources. This study evaluated the digestible starch profile of 12 potato genotypes comprising elite breeding lines and commercial varieties in six environments, with the optimal profile defined as low RDS and high SDS. Genotype by environment interaction (GEI) analysis found significant (p = 0.05) genotypic and environmental effects for all digestibility rate components; however, interaction effects were only significant for SDS. Optimal starch profiles were identified for two genotypes, CV96044-3 and Goldrush. The desirable starch profile in these potato cultivars can be exploited in breeding programs for the improvement of starch profile and other important characteristics such as high yields and disease resistance.
authors.affiliation: Department of Plant Agriculture, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada.
authors.forename: Stephanie
authors.initials: S
authors.lastname: Bach
authors.forename: Rickey Y
authors.initials: RY
authors.lastname: Yada
authors.forename: Benoit
authors.initials: B
authors.lastname: Bizimungu
authors.forename: Ming
authors.initials: M
authors.lastname: Fan
authors.forename: J Alan
authors.initials: JA
authors.lastname: Sullivan
mesh_terms: D001947:Breeding; D004063:Digestion; D004777:Environment; D059647:Gene-Environment Interaction; D005838:Genotype; D038321:Glycemic Index; D006801:Humans; D011198:Solanum tuberosum / Q000737:chemistry* / Q000235:genetics / Q000378:metabolism*; D013045:Species Specificity; D013213:Starch / Q000032:analysis* / Q000378:metabolism*
chemical_list: D013213:Starch