Heritability Estimates for Sugars, Alcohol Insoluble Solids, and Percent Dry Matter in Baked Sweetpotatoes

in HortScience

Narrow-sense heritability (h2) estimates for sugars were determined to assess the feasibility of breeding for a sweeter baked sweetpotato. Roots of parents and half-sib progeny were baked (190°C for 75 minutes) 16 weeks after harvest. Sugars from 10 gram root samples were extracted in ethanol for HPLC sugar quantification. Alcohol insoluble solid (AIS) residues (starch) were also measured from the samples. Dry matter was determined on a separate 10-g sample. Narrow-sense heritability estimates based on variance components analysis for AIS and percent dry matter were 0.20 and 0.32, respectively. Estimates for sugar data were 0.05 for sucrose, 0.52 for maltose, and 0.52 for total sugars (fructose, glucose, sucrose and maltose). These heritability estimates for maltose and total sugars imply a breeder could expect a moderate gain in sweetness over several cycles of selection.

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