QTL ID QT96911
Scientific name Solanum tuberosum
Family Solanaceae
QTL -
Trait name after baking darkening
Description Non-enzymatic discolouration of French fries or cooked tubers, through oxidation of iron-chlorogenic acid observed after baking. Samples were stored at 8C after harvest, until analyzed on November.
Trait type 1,4,6
Significant marker -
LG -
Chr Chr04
LOD peak (cM) -
LOD score -
P value/-log10(p) etc. -
DOI 10.1007/s00122-013-2254-y
PMID 24408376