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Genetic and environmental control of potato glycoalkaloids

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Abstract

Genetic and environmental factors that can cause potato tubers and processed products to have excessive glycoalkaloid levels (> 20 mg/100 g fresh wt) are reviewed and discussed. Measures that breeders, growers, processors, and distributors might take to maintain glycoalkaloid levels at their present low levels are suggested.

Resumen

Se revisan y se discuten los factures genéticos y ambientales que pueden producir niveles excesivos de glicoalcaloides (> 20 mg/100 g de peso fresco) en los tubérculos de papa y los productos procesados. Se sugieren medidas que puedan tomar los fitomejoradores, agricultores, técnicos en procesamiento y distribuidores para mantener bajos los niveles de glicoalcaloides.

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Authors and Affiliations

  1. Agricultural Research Service, Horticultural Science Institute, Vegetable Laboratory, U.S. Department of Agriculture, 20705, Beltsville, MD

    S. L. Sinden (Research Physiologist), L. L. Sanford (Research Geneticist) & R. E. Webb (Research Plant Pathologist)

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  1. S. L. Sinden
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  2. L. L. Sanford
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  3. R. E. Webb
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Sinden, S.L., Sanford, L.L. & Webb, R.E. Genetic and environmental control of potato glycoalkaloids. American Potato Journal 61, 141–156 (1984). https://doi.org/10.1007/BF02854035

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