Identification and selection for anti-browning potato varieties (lines)

Potato tuber is easy to be damaged and caused browning, which will affect its nutrition, sense quality and safety. Different potato varieties have different resistances to browning. In this study, 27 different potato germplasm resources,were used to measure four indexes including polyphenol oxidase (PPO), browning degree (BD), browning index and after cooking darkening (ACD), for indentifying and selecting anti-browning potato varieties (lines). The 27 materials could be divided into four groups. High anti-browning, group including 09306-82 and 13041-52 had high resistance to browning. Anti-browning group, included Yanshu 4, Q 8, 12-1, Chunshu 3, 19-1, 14018-142, Atlantic, Longshu 12, Weiyu 5, Lishu 6, Chunshu 5, and Zaodabai, had some obvious deficiencies in the related anti-browning indicators. Medium anti-browning group, including 09001-136, Zhongshu 5, Longshu 4, Dongnong 310, Qingshu 9, 15-1, Yunshu 505, BF006, Minshu 1, and Qianyu 8, had poor resistance to browning. Easy browning group, containing Chunshu 6 and Favorita, had very weak resistance to browning. The selected varieties (lines) with very high or high resistance to browning can be used in potato breeding for browning resistance , providing variety support for potato processing industry, and the easy browning materials can be used to study the browning mechanism of potato.