SWEETPOTATO QUALITY: ITS IMPORTANCE, ASSESSMENT AND SELECTION IN BREEDING PROGRAMS

Quality attributes such as flavor, insect resistance, starch chemistry, color, and nutritional attributes are important in the sweetpotato.
In a breeding program, critical quality attributes must be identified and an appropriate selection protocol developed that facilitates the incorporation of targeted traits into new cultivars.
The selection method for a trait should be objective, accurate, and amendable to the assessment of large numbers of progeny.
Using flavor as a model due to its highly subjective nature, we review methods for the analytical assessment of flavor independent of sensory panels, the potential to accurately finger-print individual clones for flavor, automation of the technique for assessment of large numbers of progeny, and its value in maximizing a breeding programs potential to select for the desired flavor(s). Using an analytical selection technique, it is possible to simultaneously select for multiple target populations having distinctly different flavor preferences, as well as for other complex traits.

I International Conference on Sweetpotato. Food and Health for the Future

S.J. Kays, Y. Wang

flavor, volatiles, aroma, sugars, taste, plant breeding, sensory evaluation, quality attributes, selection procedures, Ipomoea batatas, sweetpotato weevil, Cylas formicarius, resistance, analytical selection technique

https://doi.org/10.17660/ActaHortic.2002.583.21