Genotype by Environment Interaction Effects on Starch, Fibre and Agronomic Traits in Potato ( Solanum tuberosum L.) An M.Sc. Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by STEPHANIE BACH In partial fulfillment of requirements for the degree of Master of Science in Plant Agriculture Guelph, Ontario, Canada © Stephanie Bach, December, 2011 ABSTRACT Genotype by Environment Interaction Effect on Starch, Fibre and Agronomic Traits in Potato ( Solanum tuberosum L.) Stephanie Bach Advisor: University of Guelph, 2011 Dr. J. Alan Sullivan In this thesis, the relationships between 17 traits including starch, fibre, culinary quality and agronomic parameters of potato were investigated. In two studies, 12 genotypes were grown at three locations in Ontario and 18 genotypes were grown at four locations in Manitoba, Ontario and New Brunswick. Genotype by environment interactions were significant for fibre and agronomic traits, except bake score and specific gravity. Correlations were found between some, but not all, starch, fibre and agronomic parameters. Several genotypes containing desirable starch, fibre and agronomic profiles with high stability were identified. Although no single genotype was superior in all analyzed traits, certain genotypes excelled in specific attributes. CV96044-3 had the best starch and fibre profile, but low yields compared to other cultivars. Three genotypes, CV96044-3, F04037 and Goldrush, may be useful parents in a breeding program to improve starch and fibre characteristics, producing cultivars containing all desirable traits. Acknowledgements I would like to thank Dr. J. Alan Sullivan for his supervision during the past two years. Without his help, guidance and willingness to put all his faith in me, this project would not have been successful. To Vanessa Currie for all the things you help me with; there aren’t enough adjectives in the English vocabulary to describe how grateful I am. Thank you to my advisory committee: Dr. Rickey Y. Yada, Dr. Duane E. Falk and Dr. Benoit Bizimungu for all their input in helping me with my research. Thanks to Brian Bryksa (Food Science) and Tania Archbold (Animal and Poultry Science) for help in organizing my lab life for the biochemical analysis. I want to thank AAFC’s Agricultural Bioproducts Innovation Program and the BioPotato Network for providing financial support for this project. Thank you to the Plant Agriculture, Animal and Poultry Science and Food Science departments for providing the necessary facilities to conduct my research and analysis. There are so many people who deserve to be thanked. Not only have they helped with my academic life, but have also helped me personally by making the transition to life in a new province easier. I could not have gotten through everything without Bob Nichols, who always helped with the freeze drying “space machine” and provided access to the ethanol cabinet. Thanks to all my friends in the department and beyond who made my decision to move to Guelph so spectacular. To my office mates who made those long days in Bovey more enjoyable. Last but definitely not least, a very big thank you goes to all my family for supporting me in my academic goals. Without each and every one of you, succeeding in my goals would be that much more difficult. iii Table of Contents Acknowledgements ............................................................................................................. iii Table of Contents ................................................................................................................ iv List of Tables ....................................................................................................................... vi List of Figures .................................................................................................................... viii List of Appendices ................................................................................................................ x List of Abbreviations ........................................................................................................... xi Chapter 1: Literature Review .............................................................................................. 1 1.1 Introduction ............................................................................................................... 1 1.2 Potato history and characteristics ............................................................................ 2 1.3 Potato production and growth cycle ........................................................................ 4 1.4 Potato processing ...................................................................................................... 7 1.5 Starch ......................................................................................................................... 9 1.6 Glycemic Index ........................................................................................................ 12 1.7 Dietary fibre............................................................................................................. 16 1.8 Human health complications .................................................................................. 17 1.9 Influence of environmental factors on potato ........................................................ 18 1.9.1 Day Length ........................................................................................................ 18 1.9.2 Temperature ..................................................................................................... 20 1.9.3 Soil moisture ..................................................................................................... 21 1.9.4 Soil condition .................................................................................................... 24 1.10 Genotype by environment interactions in potato ................................................ 26 Chapter 2: General Materials and Methods ..................................................................... 32 2.1 Introduction ............................................................................................................. 32 2.2 Materials and methods ........................................................................................... 33 Chapter 3: Genotype by Environment Interaction Effects on Starch Components ......... 38 3.1 Introduction ............................................................................................................. 38 3.2 Materials and methods ........................................................................................... 43 3.3 Results ..................................................................................................................... 48 iv 3.3.1 Ontario Trial ...................................................................................................... 49 3.3.2 National Trial .................................................................................................... 59 3.4 Discussion ................................................................................................................ 71 3.5 Summary ................................................................................................................. 78 Chapter 4: Genotype by Environment Interaction Effects on Fibre Components ........... 80 4.1 Introduction ............................................................................................................. 80 4.2 Materials and methods ........................................................................................... 84 4.3 Results ..................................................................................................................... 88 4.4 Discussion ................................................................................................................ 97 4.5 Summary ............................................................................................................... 101 Chapter 5: Genotype by Environment Interaction Effects on Agronomic and Quality Components ........................................................................................................ 103 5.1 Introduction ........................................................................................................... 103 5.2 Materials and Methods ......................................................................................... 107 5.3 Results ................................................................................................................... 110 5.3.1 Yield, tuber size and size grades ..................................................................... 110 5.3.2 Culinary qualities ............................................................................................ 141 5.3.3 Specific gravity and dry matter content ......................................................... 155 5.4 Discussion .............................................................................................................. 163 5.5 Summary ............................................................................................................... 168 Chapter 6: General Discussion ........................................................................................ 170 6.1 Conclusions ............................................................................................................ 170 6.2 Future directions ..................................................................................................