Characterisation of Potato (Solanum tuberosum L.) Varieties by Electrophoresis of Tuber Proteins

Abstract

The modified PAGE method (TRIS - Glycine buffer pH 8.9) was used for the characterisation of selected 25 registered potato varieties. This method enabled to identify each variety from the examined variety set. The calculation of identity indexes (proportion of common bands) helped to evaluate the similarity of varieties from these aspects. The examination of electrophoretic profiles of soluble tuber proteins, which are highly polymorphic and stable, can be considered as valuable for variety characterization and identification.

Keywords

• potato
• variety
• characterisation
• tuber proteins
• electrophoresis