| Potato(Solanum tuberosum L.),the fourth crop in China,is increasingly prominent in agricultural process.Pigmented potato,with more nutritional value,is rich in polyphenols,such as anthocyanidins,phenolic acids,and so on.Therefore,the study of genetic diversity and contents of phenolics among pigmented potato germplasm resources is of great importance to new germplasm selection and breeding.The genetic diversity and figerprinting of 33 pigmented potato germplasm was investigated,based on SSR molecular marks.Then,the contents of phenolic acids and flavonols were analyzed in 23 randomly selected potato varieties.The main results were as follows:1.22 primer pairs amplified a total of 95 alleles,including 82 polymorphic alleles.UPGMA cluster analysis showed that,all the cultivars could be assigned into four groups at the genetic similarity of 0.71,there was a narrow genetic basis within each group,despite of significant differences among the four groups.2.The genetic diversity indexes were high for rhree tuber traits: skin color,flesh color,and type of tuber skin,except for leaf and stem traits.The correlation between athocyanidins contents and tuber color was significant,for differnt varieties with the same kind of tuber color,those with deeper color contained more athocyanidins.3.The main phenolic acids in pigmentaed potato were chlorogenic acid,protocatechuic acid,caffeic acid,gallic acid,p-coumaric acid and ferulic acid.Quercetin was detected in most of the varieties and there were significant differences among varieties,while rutin was detected in very few varieties and the contents were relatively low.4.All cooking methods(steaming,microwaving and boiling)significantly reduced anthocyanin in purple-fleshed varieties;compared with Shepody,polyphenols,chlorogenic acid contents and antioxidant activities in purple-fleshed potatoes increased after steaming and microwaving treatments,whereas all the components decreased after boiling treatment. |
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