POTATO TUBER DRY MATTER: A CRITICAL TRAIT FOR BREEDING, PROCESSING AND PRODUCTIVITY

Potato (Solanum tuberosum L.) is a globally important staple crop valued for itsversatility and high carbohydrate content. Tuber dry matter content (TDM) typically comprising20% of freshly harvested tubers, is a critical trait influencing processing quality, nutritional valueand marketability. TDM is closely associated with specific gravity and varies significantly acrosscultivars and is shaped by genetic and environmental factors, including agronomic practices andstorage conditions. High TDM is essential for processing industries particularly chips, French friesand dehydrated products due to higher product yield, lower oil uptake and better texture. While18–20% TDM is adequate for canning, levels exceeding 20% are optimal for most fried and driedproducts. Despite its importance, breeding for high TDM presents challenges due to its quantitativeinheritance and strong genotype- by-environment interactions. Moreover, increased TDM maycompromise other traits, such as tuber yield and culinary quality, including disintegration duringboiling. These trade-offs complicate breeding decisions and demand a balanced approach thatintegrates genetic, physiological and agronomic strategies. This review critically examines thesignificance of TDM in potato breeding and processing, explores its genetic and environmentaldeterminants and highlights current challenges and future opportunities in developing high-TDMcultivars. By enhancing our understanding of this complex trait, we can better align breeding goalswith industry needs and consumer preferences, ultimately improving potato productivity and valueacross the supply chain.