Completed Projects...
Development of Physiological, Agronomical and Genetic Tools for Increasing the L-Ascorbic Acid Content of Blackcurrant
Vitamin C Blackcurrants
Partners:
Industry
Glaxo SmithKline
Blackcurrant Growers Association
Mylnefield Research Services Ltd
Academic
Scottish Crop Research Institute
East Malling Research
Government Sponsors
Scottish Executive Environment and Rural Affairs Department
BBSRC
Duration: 5 years
Start Date: October 2002
Project Summary
There is significant variation in Vitamin C levels from year to year and no crop management strategies for optimising Vitamin C levels. Soon to be enacted EU legislation will also require manufacturers to distinguish between natural Vitamin C and Vitamin C added to fortify foods. This project is undertaking fundamental studies into the way in which Vitamin C is manufactured, transported and stored in blackcurrant bushes and using this knowledge to develop agronomic techniques for optimizing Vitamin C levels in blackcurrant fruit. This will lead to the development of growers’ guides for blackcurrant crop management with potential application to other fruit crops.
Molecular breeding for root rot resistance raspberries suitable for low input growing systems
Raspberry Root Rot
Partners:
Industry
Horticultural Development Council (HDC)
Mylnefield Research Services Ltd
Academic
Scottish Crop Research Institute
Government Sponsors
Scottish Executive Environment and Rural Affairs Department
Duration: 3 years
Start Date: April 2004
Project Summary
The project aims to develop cultivars resistant to raspberry root rot as an essential element in the consolidation and expansion of the UK fresh fruit industry, to produce a ready source of high quality fresh raspberry fruit, suitable for low input growing systems. This will be achieved by applying modern molecular breeding protocols recently developed at JHI to identify genetic markers linked to resistance to raspberry root rot. These markers can then be deployed in breeding programmes for early selection of resistant germplasm.
Understanding and Improving Flavour Characteristics of Potato
Partners:
Industry
Greenvale AP Ltd
Branston Ltd
British Potato Council
Charis Innovative Food Services Ltd
Mylnefield Research Services
Academic
Scottish Crop Research Institute
Government Sponsors
Scottish Executive Environment and Rural Affairs Department (SEERAD)
Department of Environment, Food and Rural Affairs (DEFRA)
Duration: 3 years
Start Date: June 2004
Project Summary
Traits corresponding to sensory properties of potato, such as flavour and texture, are poorly understood at the genetic and biochemical levels. These important characters are the major determinants of consumer preference, yet the underlying mechanisms remain scientifically elusive. The study of these traits has relied heavily on sensory methods, and has found relatively small amounts of measurable variation among cultivars, presenting serious obstacles to their analysis. The current programme exploits novel potato germplasm, developed at JHI from importations of diploid Phureja potatoes, to elucidate the mechanisms underpinning flavour and texture in potato. Phureja potatoes have a highly distinctive flavour and texture which clearly separates them from current cultivated varieties of potato (Group Tuberosum). This uniqueness can be exploited using a multidisciplinary approach involving genetics, sensory evaluation and biochemistry.
Outputs from the project:
- Information on the amounts of variation in sensory and volatile characters among Phureja and Tuberosum clones/cultivars, which will assist in the selection of parents for future breeding programmes.
- A new family of potato cultivars and breeding lines with enriched flavours and textures for both table use and processing, together with the knowledge of how best to grow and utilise them.
- Useful molecular and biochemical markers that can be used for breeding purposes and for the eventual cloning of genes involved in flavour and texture.
- Groundbreaking basic science that will seek to elucidate the genetics and biochemistry of flavour in potatoes, a goal that has remained elusive despite previous efforts relying on the use of Tuberosum material alone.
