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| Characters Comparison and Analysis of Volatile Flavor Compounds Between New Lines and Their Parents in Potato (Solanum tuberosum) |
| DUAN Yong-Hong1,*, WANG Tong-Tong1,*, YANG Xin1, SONG Lu-Shuai1,2, XIA Jun-Jun1, YIN Yao-Yao1, SONG Qian-Na1, BAI Xiao-Dong2,**, PENG Suo-Tang1,3,** |
1 College of Agronomy/Key Laboratory of Potato Genetic Improvement and Germplasm Innovation in Shanxi Province, Shanxi Agricultural University, Jinzhong 030600, China;
2 Institute of High Altitude Crop of Shanxi Agricultural University, Datong 037000, China;
3 Shanxi Pengbo Agricultural Science and Technology Co., Ltd., Datong 037000, China |
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Abstract The aroma components of potatoes (Solanum tuberosum) are complex, formed by the combined action of various volatile flavor compounds, and are closely related to the eating quality of potatoes. This study unveiled the difference by comparing the parameters of characteristics between newly breeding lines and their parents, and analyzed the volatile flavor compounds and contents in potato. Three new potato strains (ZS9476-1, ZS9476-2, ZS9476-5) were used as research materials, and their parents ('Zhongshu No.9', '476') as control. The detection and analysis assays were carried out by conventional chromosome spreading method, SSR marker technology, headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The pollen fertility of new lines ZS9476-1, ZS9476-2, ZS9476-5 were 60.58%, 71.25% and 58.98%, respectively, which were higher than their parents, and suitable for male parents. Chromosome pairing configurations were 2n=4x=48=1.78Ⅰ+12.96Ⅱ+2.22Ⅲ+3.41Ⅳ, 2n=4x=48=2.01Ⅰ+12.63Ⅱ+1.51Ⅲ+4.05Ⅳ, and 2n=4x=48=2.49Ⅰ+12.07Ⅱ+2.15Ⅲ+3.73Ⅳ (Ⅰ~Ⅳare monovalent, divalent, trivalent, and tetravalent, respectively). The new lines ZS9476-2 and ZS9476-5 showed complementary pattern of parents and exhibited superior inheritance, and ZS9476-1 was deletion pattern. A total of 55 volatile flavor compounds were detected in 5 potato genotypes, and there were differences in volatile compounds among different genotypes, there were 25 compounds detected in new line ZS9476-1, 27 compounds in ZS9476-2 and 24 compounds in ZS9476-5, among which aldehydes accounted for the highest proportion and were the main flavor compounds, and 2-methylbutyraldehyde and 4-ethylbenzaldehyde were common compounds among these 5 potato genotypes. There were 13 key aroma substances identified, with the highest content of key aroma substances found in the female parent 'Zhongshu No. 9'. New line ZS9476-5 had the highest contents for 3 key aroma compounds, 4-isopropyl-1,3- cyclohexanediene-1-formaldehyde, dodecenal and 3-hydroxy-2-butanone, which gave nutty malt aroma, fatty aroma, and grassy aroma, and its flavor quality was the best compared with other lines. This study provides theoretical basis and resources for breeding of new potato varieties.
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Received: 21 August 2024
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Corresponding Authors:
**dxd5561@126.com; 452069088@gq.com
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| About author:: *These authors contributed equally to this work |
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