GenSPI

Published on 2016-12-10T22:39:30Z (GMT) by Stephen Byrne
<p>This collection brings together information generated as part of the Marie Sklodowska-Curie Action project <strong>GenSPI</strong> (<strong>Gen</strong>omic <strong>S</strong>election for <strong>P</strong>otato <strong>I</strong>mprovement). This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie grant agreement No. 658031.</p><p><br></p><p>Potatoes destined for crisping are normally stored at 8 degrees, below this glucose accumulates leading to very dark fry colours and potential acrylamide build up. Unfortunately, sprouting occurs above 8 degrees and impacts product quality. This necessitates the use of sprout suppressant chemicals such as chlorpropham. The EU is moving to phase out the use of such chemicals due to health concerns, and it is therefore necessary to develop potatoes that can be stored below 8 degrees without suffering from low temperature sweetening (LTS). LTS is under polygenic control and therefore challenging for traditional breeding programmes, particularly when it needs to be combined with other traits such as yield and disease resistance. This is where new breeding methodologies such as genomic selection (GS) can assist traditional programmes. GS is a form of marker assisted selection that simultaneously estimates all loci, haplotype, or marker effects across the entire genome to calculate Genomic Estimated Breeding Values (GEBVs).</p><p><br></p><p></p><p></p>

Cite this collection

Byrne, Stephen (2016): GenSPI. figshare. Collection.