Integrating quality trait development with large scale gene expression analysis in potato

As its starting material, the project used tubers from field grown Solanum tuberosum (cv. Montrose and Pentland Dell) and Solanum phureja (cv. Mayan Gold and Inca Sun) as these are known to have different quality traits. For example, Mayan Gold has a distinctive flavour and texture (cooking properties) whereas Montrose stores very well (with regard to its sugar content). Tubers were harvested during development, maturation and post-storage to determine which genes change in expression with time, but also to determine which genes differ between the cultivars. 

The results showed that specific genes are not expressed in the same way in S. phureja compared with S. tuberosum and that some of these genes can be linked to the ways in which starch is made in the tuber and the ways in which cell walls are held together. Both starch and cell wall components are believed to be involved in defining tuber texture. There were some genes which could help to explain differences in storage sugar accumulation between Pentland Dell and Montrose.