ЭлБиб

SOM A CLONA L VARIATIONS O F PLAN T S AND CU LTURED C E L L S

VARIABILITYOFBIOCHEMICALQUALITYINDICESINPOTATOLINES

OBTAINEDBYBIOTECHNOLOGICALMETHODS

N.I.Voytseshina, V.N.Mitsko, A.A.Kuchko

Institutefo r Potato Research, Nemeshaevo, Borodyanka district, Kiev region, 255740,

Ukraine. E-Mail;

Kuchko@oIinet.isf.Kiev.ua.

Researches on developing and introducing biotechnological methods

into potato breeding process are in progress. It is shown they can be used

as an important addition to existing traditional breeding methods for

developing parental potato material. They are quite acceptable in directed

breeding for potato tuber quality improving.

Great attention is paid to variability and correlation of biochemical quality

indices. Infra-red analiser with a computer program is used for this purpose;

during some m inutes it can assess a sample simultaneously fo r 29

biochemical indices (crude protein, 18 amino acids, vitamin K, mineral

nutrition elements: N, P, K, Mg, Ca, reducing sugars, fats, cellulose,

carotenoids). The unit makes it possible to increase labour productivity and

to improve quality of breeding and parental potato material assessment.

Studiing o f quantitative and qualitative indices o f biochemical tuber

composition of potato lines obtained by means o f cell and genetic engineering

shows rather high level o f variability. For example, as to dry matter and

starch content variability has reached 10% as standart variety and as to

crude protein and protein - 40%. Distinctions in quantity o f lysin and

methionine amino acids limitting nutritive value of vegetable proteins are

especially noticeable. For example, the content o f lysin in dry mass has

been found to double (0,80%) in comparison with parental material o f Prolisok

variety (0,39%), fo r methionine it is a little bit lower.

Special attention is paid to the biochemical components playing a

specific antiradiation role, in particular, to the content levels o f vitamins C,

К, P, carotenoids, gamma-am inobutyric acid, pectines, Caand Mg

macronutrients.

212

Научная электронная библиотека ЦНСХБ