Creation of grades of potato with color marc of tubers

Abstract

The purpose. To discus basic economic characteristics of samples of potato with colored marc of tubers, genetic supervisory control, and also practical side of creation of these forms using different methods of selection. Methods. Sexual hybridization, autogamy and selection. Conventional field, laboratory probes. Results. Dietary, special grades of potato with colored marc of tubers with the heightened content of anti- oxidizing agents are created. Grades are suitable for use as natural colouring agent of food stuffs and for ornamental decor of dishes. Conclusions. Perspectives of use of method of sexual hybridization for deriving forms with red and pink marc of tubers of potato up to 27,6%, 30,3% – with violet is determined. Autogamy of parent forms with violet marc as method is more perspective for plucking out great many of offsprings (63%) with dark blue and violet marc of tubers of potato.