Stability and Broad-Sense Heritability of Mineral Content in Potato: Iron

详细信息    查看全文

• 作者：Charles Raymond Brown (1)
  Kathleen G. Haynes (2)
  Martin Moore (3)
  Mark J. Pavek (4)
  Dan C. Hane (5)
  Steven L. Love (6)
  Richard G. Novy (7)
  J. C. Miller Jr (8)
  
• 关键词：ICAPES ; Wet ashing ; Iron nutrition ; Vitamin C ; Breeding ; Solanum tuberosum ; Broad ; sense heritability
• 刊名：American Journal of Potato Research
• 出版年：2010
• 出版时间：August 2010
• 年：2010
• 卷：87
• 期：4
• 页码：390-396
• 全文大小：175KB
• 参考文献：1. Alaimo, K., C.M. Olson, and E.A. Frongillo. 2001. Food insufficiency and children’s health status in the United States: Findings from NHANES III. USDA/ERS Second Food Security Measurement and Research Conference/FANRR-11-2. pp. 110-21.
  2. Andre, C.M., M. Ghislain, P. Bertin, O. Mouhssin, M. del Rosario Herrera, L. Hoffmann, J.-F. Hausman, Y. Larondelle, and D. Evers. 2007. Andean potato cultivars ( / Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. / Journal of Agricultural and Food Chemistry 55: 366-78. CrossRef
  3. AOAC. 1984. / Official methods of analysis, 845-46. Arlington: Assoc. Offic. Anal. Chemists.
  4. Burgos, G., W. Amorós, M. Morote, J. Stangoulis, and M. Bonierbale. 2007. Iron and zinc concentration of native Andean potato cultivars from a human nutrition prespective. / Journal of the Science of Food and Agriculture 87: 668-75. CrossRef
  5. Casa?as-Rivero, R., P. Suárez-Hernández, E.M. Rodríguez-Rodríguez, J. Darias-Martín, and B.C. Díaz-Romero. 2003. Mineral concentrations in cultivars of potatoes. / Food Chemistry 83: 247-53. CrossRef
  6. Cook, J.D., and M.B. Reddy. 2001. Effect of ascorbic acid intake on nonheme-iron absorption from a complete diet. / The American Journal of Clinical Nutrition 71: 73-3.
  7. Davis, D.R. 2009. Declining fruit and vegetable nutrient composition: What is the evidence? / HortScience 44: 15-9.
  8. De Onis, M., E.E. Frongillo, and M. Bl?ssner. 2000. Is malnutrition declining? An analysis of changes in levels of child malnutrition since 1980. / Bulletin of the World Health Organization 78(10): 1222-233.
  9. Fairweather-Tait, S.J. 1983. Studies on the availability of iron in potatoes. / The British Journal of Nutrition 50: 15-3. CrossRef
  10. Frazao, E. 2005. Nutrition and health characteristics of low-income populations: Clinic measures of iron, folate, vitamin B12, cholesterol, bone density and lead poisoning. USDA/ERS Agriculture information bulletin 797-5. 4pp.
  11. Frossard, E., M. Bucher, F. M?chler, A. Mozafar, and R. Hurrell. 2000. Potential for increasing the content and bioavailability of Fe, Zn and Ca in plants for human nutrition. / Journal of the Science of Food and Agriculture 80: 861-79. CrossRef
  12. Grantham-McGregor, S., and C.A. Ani. 2001. Review of studies on the effect of iron deficiency on cognitive development in children. / The Journal of Nutrition 131: 649S-66S.
  13. Kang, M.S. 1989. A new SAS program for calculating stability-variance parameters. / The Journal of Heredity 80: 415.
  14. Knapp, S.J., W.W. Stroup, and W.M. Ross. 1985. Exact confidence intervals for heritability on a progeny mean basis. / Crop Science 25: 192-94. CrossRef
  15. Love, S.L., and J.J. Pavek. 2008. Positioning the potato as a primary food source of vitamin C. / American Journal of Potato Research 85: 277-85. CrossRef
  16. Love, S.L., T. Salaiz, B. Shafii, W.J. Price, A.R. Mosley, and R.E. Thornton. 2003. Ascorbic acid concentration and stability in North American potato germplasm. / Acta Horticulturae 619: 87-3.
  17. Mendez, M.A., and L.S. Adair. 1999. Severity and timing of stunting in the first two years of life affect performance on cognitive tests in late childhood. / The Journal of Nutrition 129: 1555-562.
  18. O’Neill, K.R. 2005. Statistical Derivation of Nutrition Label for Raw Potatoes from 2001-002 United States Department of Agriculture (USDA) Agricultural Research Service (ARS) Nutrient Data Laboratory (NDL) Data for Raw Russet, White, and Red Potatoes by Weighting by Market Share. Center for Food Safety and Applied Nutrition, FDA.
  19. Rastovski, A., and A. van Es. 1987. / Storage of potatoes: Post-harvest behaviour, store design, storage practice, handling. Wageningen: Pudoc.
  20. Reddy, M.B., R.F. Hurrell, and J.D. Cook. 2000. Estimation of nonheme-iron bioavailability from meal composition. / The American Journal of Clinical Nutrition 71: 937-3.
  21. Shukla, G.K. 1972. Some statistical aspects of partitioning genotype-environment components of variability. / Heredity 29: 237-45. CrossRef
  22. Subar, A.F., S.M. Krebs-Smith, A. Cook, and L.L. Kahle. 1998. Dietary sources of nutrients among US adults, 1989 to 1991. / Journal of the American Dietetic Association 98: 537-47. CrossRef
  23. Tarasuk, V. 2001. Dietary factors associated with reported food insecurity. USDA/ERS Second Food Security Measurement and Research Conference/FANRR-11-2. pp. 59-1.
  24. True, R.H., J.M. Hogan, J. Augustin, S.R. Johnson, C. Teitzel, B.T. Ramses, and P. Orr. 1979. Changes in the nutrient composition of potatoes during home preparation: III Minerals. / American Potato Journal 56: 339-50. CrossRef
  25. U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata.
  26. United States Food and Drug Administration. 2006. Federal Register Final Rule-1 FR 42031 July 25, 2006—Food Labeling; Guidelines for Voluntary Nutrition Labeling of Raw Fruits, Vegetables, and Fish. / Federal Register 71(142): 42031-2047.
  27. Welch, R.M., and R.D. Graham. 2004. Breeding for micronutrients in staple food crops from a human nutrition perspective. / Journal of Experimental Botany 55: 353-64. CrossRef
  28. Woolfe, J.A. 1987. / The potato in the human diet. Cambridge: Cambridge University Press. 231 pp.
  29. World Health Organization. 2000. Nutrition for health and development: Global agenda for combating malnutrition. Progress report.
  30. Wurster, R.T., and O. Smith. 1965. Potato quality XX: After cooking darkening in potato as related to the distribution of radioiron. / American Potato Journal 42: 37-4. CrossRef
  31. Wurster, R.T., and O. Smith. 1966. Translocation of iron-59 in the potato plant. / American Potato Journal 43: 184-92. CrossRef
  
• 作者单位：Charles Raymond Brown (1)
  Kathleen G. Haynes (2)
  Martin Moore (3)
  Mark J. Pavek (4)
  Dan C. Hane (5)
  Steven L. Love (6)
  Richard G. Novy (7)
  J. C. Miller Jr (8)
  
  1. USDA/Agricultural Research Service, Prosser, WA, 99350, USA
  2. USDA/Agricultural Research Service, Genetic Improvement of Fruits and Vegetables Laboratory, Beltsville, MD, 20705, USA
  3. Agri-Northwest, Plymouth, WA, USA
  4. Department Horticulture L/A, Washington State University, Pullman, WA, USA
  5. Department of Crop Science, Oregon State University, HAREC, Hermiston, OR, USA
  6. AREC, University of Idaho, Aberdeen, ID, USA
  7. USDA/ARS, Aberdeen, ID, USA
  8. Department of Horticulture, Texas A&M University, College Station, TX, USA
  

文摘

Iron deficiency in humans occurs in all regions of the world. Potatoes are a modest source of iron. The purpose of this study was to determine if genetic variation for potato tuber iron content exists. Iron content in unpeeled potato was measured in 33 clones, including varieties and advanced breeding selections, in three trials (Tri-State, Western Regional Russet, Western Specialty/Red) which in total were grown in twelve environments. In two trials significant genotype × environment interaction occurred. Thirteen clones contributed significantly to this genotype × environment interaction, making them unstable across environments, including the variety Russet Burbank. Broad-sense heritabilities and their 95% confidence intervals (in parentheses) in the Tri-State, Western Regional Russet and Western Specialty/Red Trials were 0.00 (0.00, 0.38), 0.64 (0.17, 0.87), and 0.73 (0.25, 0.90), respectively. Overall the range of mean iron content on a clonal basis was 17 to 62?ug per gram dry weight. The upper limit is three times higher than generally reported values of potato. The five highest values were found in the Western Specialty/Red trial and were red-skinned, white-fleshed clones. These results suggest that genetic variation for tuber iron content exists and that breeding for enhanced iron content would be feasible.