Genetic variation for important processing traits and identification of potential parents for developing hybrid clones suitable for processing in sweet potato (Ipomoea batatus L Lam)

Processing and value addition have gained tremendous focus in recent years and therefore breeding for improved quality traits and development of varieties suitable for various processing methods and products assumes significance. This study aimed at determining the genetic variation and identifying parents for developing hybrid clones suitable for processing in sweet potato based on five important processing traits namely starch content, sugar content, dry matter content, flour yield and peel loss. Significant variability for all the selected processing traits was found among the 18 genotypes studied which encompasses the scope of mining the germplasm further for processing and consumer traits. Nine genotypes recorded dry matter content of above 30%. Dry matter content had highly significant and positive correlation with starch and flour yield and significant positive correlation with sugar content. Flour yield exhibited the highest heritability followed by dry matter content, peel loss, sugar and starch contents. The Principal Component Analysis (PCA) analysis identified two principal components explaining 39.11% and 26.40% of total variation observed. Two major and six sub clusters were formed using unweighted pair group method with arithmetic mean (UPGMA) clustering approach. High and low starch varieties were grouped separately in two different clusters. The sensory evaluation of fried chips demonstrated that genotypes such as S1652, S1712, S27 and S1609 were found suitable for processing into fried chips. The score for willingness to buy was found to be high for fried chips of S1652, Kanhangad, S1609, Varsha and S27. Genotypes such as S1652, Bhu Sona, Bhu Krishna, Kamala Sundari and S1712 were found to be highly suitable for consumption after boiling. The genotypes identified in this study can be utilised for the development of varieties suitable for varied end uses. The findings of this study strongly suggest that varieties suitable for processing can be identified among the germplasm based on evaluation of processing traits.