Page 30 - CSHS 2022 Book of Abstracts - 2022-08-22 web version

CSHS 2022 Conference

Abstracts – Oral Presentations

(PO.1) Potato greening: gaining an understanding through ‘omics approaches
Kyra Dougherty , T. Fatima Mitterboeck , Martin Lague , Mohsin Zaidi , Benoit Bizimungu ,
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Bourlaye Fofana
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1. AAFC, Fredericton, NB; 2. AAFC, Charlottetown, PEI
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Potato ‘greening’ occurs when tubers are exposed to light, and results from a de novo synthesis of chlorophyll and a
simultaneous formation of steroidal glycoalkaloids, which are toxic to humans and animals. Potato is the largest
vegetable crop in Canada, and this greening causes substantial loss of products. Currently, there are no potato
cultivars that are resistant to light–induced greening available on the market. The goal of this study is to understand
the genetic components and molecular mechanisms of light-induced greening, and to use this knowledge to develop
gene-editing tools to generate cultivars resistant to greening. From a core germplasm collection of over 800 mutant
potato clones, two clones were observed to be tolerant to light-induced greening. These two non-greening clones,
along with a greening control, underwent whole genome sequencing as well as transcriptomic sequencing after light
exposure. Here, we will show our findings on single nucleotide polymorphisms (SNPs) and structural variants (SV)
that differentiate the non-greening from greening clones. Deploying the non-greening trait into popular potato
cultivars would be of high interest to the industry and stakeholders both for tuber appearance, quality, safety,
marketability, and food waste reduction.

(PO.2) Genetic resources and their use to enhance the nutritional potential of potato
Benoit Bizimungu
AAFC, Fredericton, NB
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Potato is an important food crop worldwide, exceeded only by wheat and rice in total production. It is also a popular
food choice in Canada, accounting for about 39 percent of all fresh and processed vegetables consumption. Potato
tubers are a good source of a low-fat, high-fibre, carbohydrates, antioxidants and nutrients. Genetic improvements
tailored for the food sector which have enhanced nutritional benefits would be beneficial to the consumers and
increase the markets of potato-based food products. The potential for genetic improvement depends on available
genetic diversity. A vast range of biodiversity is preserved in potato genebanks such as the Canadian Potato Gene
Resources (CPGR), located in Fredericton, NB. The germplasm collection at the CPGR includes selections that have
coloured flesh ranging from light streaks of colour to intensely pigmented flesh in shades of yellow, red or blue. This
diversity is important to develop varieties with improved characteristics required by the evolving needs of industry
and marketplace. In this presentation, we discuss some recent efforts to tap into this diversity to develop potatoes
with eye catching appearance and rich in bioactive compounds.

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