title: Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest.
abstract: BACKGROUND
  Potato frying quality is a complex trait influenced by sugar content in tubers. Good frying quality requires low content of reducing sugars to avoid the formation of dark pigments. Solanum tuberosum Group Phureja is a valuable genetic resource for breeding and for genetic studies. The sugar content after harvest was analyzed in a germplasm collection of Group Phureja to contribute to the understanding of the natural variation of this trait.
  
  
  RESULTS
  Sucrose, glucose and fructose genotypic mean values ranged from 6.39 to 29.48 g kg(-1) tuber dry weight (DW), from 0.46 to 28.04 g kg(-1) tuber DW and from 0.29 to 27.23 g kg(-1) tuber DW, respectively. Glucose/fructose and sucrose/reducing sugars ratios ranged from 1.01 to 6.67 mol mol(-1) and from 0.15 to 7.78 mol mol(-1) , respectively. Five clusters of genotypes were recognized, three of them with few genotypes and extreme phenotypic values.
  
  
  CONCLUSIONS
  Sugar content showed a wide variation, representing the available variability useful for potato breeding. The results provide a quantitative approach to analyze the frying quality trait and are consistent with frying color. The analyzed germplasm presents extreme phenotypes, which will contribute to the understanding of the genetic basis of this trait. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
authors.affiliation: Agronomy Department, Faculty of Agricultural Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Diana
authors.identifier: http://orcid.org/0000-0002-9645-1716
authors.initials: D
authors.lastname: Duarte-Delgado
authors.affiliation: Agronomy Department, Faculty of Agricultural Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Carlos-Eduardo
authors.initials: CE
authors.lastname: Ñústez-López
authors.affiliation: Chemistry Department, Faculty of Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Carlos-Eduardo
authors.initials: CE
authors.lastname: Narváez-Cuenca
authors.affiliation: Chemistry Department, Faculty of Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Luz-Patricia
authors.initials: LP
authors.lastname: Restrepo-Sánchez
authors.affiliation: Agronomy Department, Faculty of Agricultural Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Sandra E
authors.initials: SE
authors.lastname: Melo
authors.affiliation: Biology Department, Faculty of Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Felipe
authors.initials: F
authors.lastname: Sarmiento
authors.affiliation: Plant Science Department, McGill University, Ste. Anne de Bellevue, QC, Canada.
authors.forename: Ajjamada C
authors.initials: AC
authors.lastname: Kushalappa
authors.affiliation: Agronomy Department, Faculty of Agricultural Sciences, National University of Colombia, Bogotá, Colombia.
authors.forename: Teresa
authors.initials: T
authors.lastname: Mosquera-Vásquez
mesh_terms: D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D016000:Cluster Analysis; D003105:Colombia; D005632:Fructose / Q000032:analysis / Q000378:metabolism*; D005838:Genotype; D005947:Glucose / Q000032:analysis / Q000378:metabolism*; D010641:Phenotype; D000069600:Plant Breeding; D035281:Plant Tubers / Q000737:chemistry; D012987:Soil / Q000737:chemistry; D011198:Solanum tuberosum / Q000235:genetics* / Q000378:metabolism*; D013395:Sucrose / Q000032:analysis / Q000378:metabolism*
chemical_list: D002241:Carbohydrates; D012987:Soil; D005632:Fructose; D013395:Sucrose; D005947:Glucose
keywords: frying quality; potato; reducing sugars; sugar ratios