Skip to main content Accessibility help
×
Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-09T07:23:39.509Z Has data issue: false hasContentIssue false

Haploids extracted from four European potato varieties

Published online by Cambridge University Press:  05 March 2012

L. Frusciante
Affiliation:
Università di Napoli
S.J. Peloquin
Affiliation:
University of Wisconsin
Get access

Summary

INTRODUCTION

It is well known that haploids extracted from Solanum tuberosum ssp. tuberosum provide unique opportunities for germplasm transfer and genetic manipulation.

Haploid extraction in potato has become a routine method since Hougas & Peloquin (1957) showed that haploids are relatively easy to obtain from 4x x 2x crosses.

Haploids can be easily hybridized with most 24-chromosome tuber bearing species. The hybrids obtained are vigorous, fertile and have an improved tuberization under long-day conditions. Hermundstad (1984) found that many of the haploid tuberosum-species hybrids outyielded their haploid parents as well as some 4x cultivars.

Results on the extraction of haploids from varieties adapted to Italian conditions are reported in this paper.

MATERIALS AND METHODS

Four varieties widely grown in Italy (Desiree, Jaerla, Primura and Sirtema) were crossed with pollinator S. phureja, clone PI 1.22. All crosses were done using the technique described by Peloquin & Hougas (1958). Seedlings from the crosses were grown in the glasshouse and root-tip chromosomes were counted.

RESULTS AND DISCUSSION

The results of the pollination, in terms of fruit set, seeds, seedlings, haploid frequency and haploids per 100 fruits are presented in Table 1.

A total of 863 pollinations were made which resulted in 286 fruits, 329 seeds and 250 seedlings. More than 14% of the seedlings were found to be haploids with an average of 12.1 haploids per 100 fruit.

The ability of the clone PI 1.22 to induce haploids with the four parents used was confirmed.

Type
Chapter
Information
The Production of New Potato Varieties
Technological Advances
, pp. 211 - 212
Publisher: Cambridge University Press
Print publication year: 1987

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure [email protected] is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

Available formats
×