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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 17, No. 4, 2017, pp. 12930-12952
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Bioline Code: nd17104
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 17, No. 4, 2017, pp. 12930-12952
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GENOTYPE X ENVIRONMENT INTERACTION, STABILITY AND COHERITABILITY OF TUBER INTERNAL QUALITY TRAITS IN POTATO ( SOLANUM TUBEROSUM L.) CULTIVARS IN ETHIOPIA
Wassu, M
Abstract
Potato (Solanum tuberosum L.) is a crop with the potential of ensuring food and
nutrition security in Ethiopia because it yields more edible energy, protein and dry
matter per unit area and time than cereal crops. In Ethiopia, potato varieties were
developed mainly to fit preparation of traditional foods. However, French fries and
chips are the emerging products of tubers that demanded breeders to identify cultivars
fit to the emerging economics of production until specific varieties are developed for
specific end products. This study was conducted with the aim of identifying wide
adaptable potato varieties for internal quality of tubers, and to determine stability,
coheritability and correlation among traits. A total of 17 improved and two farmers’
cultivars namely, Jarso and Bete were evaluated in three locations from 2012 to 2014
using a randomized complete block design with three replications. Specific gravity and
starch content of tubers were significantly influenced by the interaction of cultivar x
location x seasonwhile dry matter was significantly affected only by cultivar, location
and growing season. The 15 improved varieties produced tubers with >1.08 gcm-
3,>23% and >13%specific gravity, dry matter and starch content, respectively, that
were suitable for French fries and chips processing, but the two farmers’ cultivars
(Jarso and Bete) with tubers <1.080 gcm-3 specific gravity and ≤20% dry matter content
failed to be processed into French fries and chips. Bubu and Gera were relatively more
stable varieties in producing tubers with uniform specific gravity, dry matter and starch
content across environments. The other four varieties (Belete, Gudanie, Chirro, and
Gorebela) produced tubers with high mean values for all the traits that may be
considered for French fries and chips making. Tubers dry matter and starch contents
were highly expressed by specific gravity (R2≥0.96) with strong correlation (r≥0.98)
and high coheritability (≥79.85%) of traits with specific gravity. Moreover, high
coheritability was observed (86.65%) for the three traits as covariate. This suggests that
tuber specific gravity is an appropriate measurement in selection of varieties to
determine the internal quality of tubers for processing. The significant effect of
genotype x environment interaction on specific gravity and starch content suggests the
importance of testing varieties across locations over years to identify high performing
and widely adaptable varieties to benefit producers, processors and other consumers.
Keywords
Chips; dry matter content; French fries; specific gravity; starch content
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