Qtl Analysis Of Cold Induced-Sweetening Of Diploid Potato Tuber

Chipping potatoes are an important market for food processing industry. Cold storage can reduce storage losses,and for this reason, cultivars producing light colored chips, witch also called cold induced sweetening. Selection for cold chipping cultivars is important for processing industry. Glucose content, chipping color and sucrose content of potato tubers, which are quantitative trait, are the measure of the cold induced sweetening. We can equal Cold induced sweetening as quantities trait.1. The experimental results proved that there was a significant negative correlation between diploid potato tuber chipping color and glucose content before and after cold storage, even after storing at room temperature., r=-0.705.Glucose content have same performance between Zhang Bei and Inner Mongolia. Although correlation between diploid potato tuber chipping color and sucrose content is not significant, relation ship between changing of sucrose content change and low temperature tolerant ability are found. After cold storage and room temperature storage sucrose content of individuals, witch resist cold induced sweetening, are rising. Dry matter content and special gravity have significant negative correlation, r=0.38, correlation between yield traits are significant.2. Using210progenies derived from tow diploid parents to make a genetic linkage map based on SSR markers. A linkage map consisted of12linkage group, covering a total distancd of704.9cM.with average interval of16.0cM, between markers. The number of SSR markers are ranged form2to9with the averageinterval distances from1.3cM to73cM.3. MapQTL4.0software and interval mapping were employed in study of the quantitative trait loci (QTL) controlled tuber yield, tuber size, tuber set, special gravity, dry matter,glucose content, sucrose content and chipping color,12QTLs were found. TY-1and TY-2for tuber yield explained the genetic variance of7.2%and6.6%; TSZ-1、TSZ-2for tuber size explained the genetic variance of18.8%and67.6%respectively; TST for tuber set explained the genetic variance of72%; SG for specific gravity explained the genetic variance of89.9%; FR for chipping color explained the genetic variance of50.49%. DMC for dry matter content explained the genetic variance of59.8%; Glu for glucose content explained the genetic variance of64.1%;Suc for sucrose explained the genetic variance of71.2%; CS-Glu-1, CS-Suc-1, CS-Glu-2, CS-Suc-2, CS-Suc-3for resisting cold induced sweetening explained the genetic variance of78.2%,79%,89.7%,10.0%,5.2%.4. In this thesis,4QTLs were mapped differently from the previous study. It could be concluded that DMC, FR, Glu, CS-Suc-2were newly determined.