Interpretation of randomly amplified polymorphic DNA marker data for fingerprinting sweet potato (Ipomoea batatas L.) genotypes

Connolly, A.G., Godwin, I.D., Cooper, M. and DeLacy, I.H. (1994) Interpretation of randomly amplified polymorphic DNA marker data for fingerprinting sweet potato (Ipomoea batatas L.) genotypes. Theoretical and Applied Genetics, 88 3-4: 332-336. doi:10.1007/BF00223641


Author Connolly, A.G.
Godwin, I.D.
Cooper, M.
DeLacy, I.H.
Title Interpretation of randomly amplified polymorphic DNA marker data for fingerprinting sweet potato (Ipomoea batatas L.) genotypes
Journal name Theoretical and Applied Genetics   Check publisher's open access policy
ISSN 0040-5752
1432-2242
Publication date 1994-06
Sub-type Article (original research)
DOI 10.1007/BF00223641
Volume 88
Issue 3-4
Start page 332
End page 336
Total pages 5
Place of publication Heidelberg, Germany
Publisher Springer
Language eng
Abstract In this paper we present a method for the generation of randomly amplified polymorphic DNA (RAPD) markers for sweet potato. These were applied to produce genetic fingerprints of six clonal cultivars and to estimate genetic distances between these cultivars. The level of polymorphism within the species was extremely high. From the 36-decamer random primers used, 170 fragments were amplified, of which 132 (77.6%) were polymorphic. Ten primers resulted in no detected amplification. Of the remaining 26 primers for which amplification was achieved, only one did not reveal polymorphism. Six primers used alone enabled the discrimination of all six genotypes. Pattern analysis, which employed both a classification and ordination method, enabled the grouping of cultivars and the identification of primers which gave greatest discrimination among the cultivars.
Keyword Ipomoea batatas
Sweet potato
RAPDS
Molecular markers
Genetic polymorphism
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Thu, 10 Mar 2011, 11:01:01 EST