Starch, protein, glycoalkaloids, and l-ascorbic acid content in tubers of genetically modified potato cv. Irga

摘要

Changes in contents of protein, starch, ash, l-ascorbic acid, and glycoalkaloids in tubers of 15 clones of cultivar Irga transformed with viral genome sequences in order to improve their resistance to a necrotic strain of potato virus Y (PVYN) were investigated. The influence of modification type and year of cultivation on the contents of all chemical compounds examined for particular modified clones appeared to be irregular over the 3-year period of examination, and the clone of the best and stable content of chemical compounds was not found. Stable tendencies in the chemical compounds of tubers composed into groups and subgroups of clones representing the same modification type were not confirmed either. An essential stable decrease in glycoalkaloid content and an increase in starch content (compared with parental cultivar Irga) were found in almost all genetically modified clones. Glycoalkaloid content in green tubers of modified clones was usually (except three clones) higher than this for parental cultivar Irga. Correlation between glycoalkaloid content and tuber size for all, normal and green tubers of selected clones and parental cultivar Irga was examined as well.