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Article

Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers.

Food chemistry - 15 Aug 2018

Ahmed Sulaiman, Zhou Xin, Pang Yuehan, Xu Yanjie, Tong Chuan, Bao Jinsong

Abstract excerpt

Genetic diversity of 29 potato genotypes was estimated by their starch physicochemical properties and microsatellite markers. The apparent amylose content (AAC) of potato starches averaged 25.3%, ranging from 18.9 to 29.4%. Significance differences were observed in pasting and gel texture properties among potato accessions. Wide genetic diversity was also found in the gelatinization temperatures (To, Tp, Tc),...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 29622224
DOI: 10.1016/j.foodchem.2018.03.029

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