EFFECT OF GENEOTYPES

Effect of Genotypes on Phenolic compounds

Effect of Genotypes on Phenolic compounds

Introduction

The effect of Genotypes on Phenolic Compounds is quite high. Around 8000 years ago, early Peruvian farmers developed four recognized potato species. Today, although the potato grown worldwide belongs to just one biological species, Solanum tuberosum L., there are more than 5000 cultivars known and cultivated around the world. These cultivars come is different colors, shapes, sizes and vary in taste, texture, and, cooking characteristics. Most of them are classified into four major groups - russets, reds, yellows and specialty. The potato genotype has a significant influence on the profile of phenolic compounds and their quantity. A study screening hundreds of cultivated and wild potato species reported a 15-fold difference in their phenolic contents. Another study looking at 74 Andean potato genotypes reported an 11-fold variation in their phenolic content. Therefore, all the issues and aspects related to the genotypes main concepts will be discussed in detail.

Discussion

The total phenolic content of colored-flesh potatoes is more than their white fleshed counterparts. Even among the colored-flesh cultivars, violet- and purple-fleshed potatoes had higher total phenolic content as compared to red-fleshed cultivars. Nitrogen fertilizers applied at 100 and 200 kg/ha did not influence the anthocyanin content of 23 potato genotypes. A similar observation was reported in another study which tested effect of fertilizers with varying levels of nitrogen, phosphorus, sodium and magnesium on the carotenoid content of potatoes. The sale of organic foods has increased between 17% and 21% each year since 1997. However, a study comparing organically and conventionally grown potatoes did not find a difference in their antioxidant activity. This was confirmed by another study which reported no difference in the polyphenolic content or antioxidant activity of conventionally and organically grown potatoes with polyphenols from conventionally grown ...