QTL ID | QT96668 |
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 | Chr10 |
LOD peak (cM) | - |
LOD score | - |
P value/-log10(p) etc. | - |
DOI | 10.1007/s00122-013-2254-y |
PMID | 24408376 |