Genetic Diversity in Potato (Solanum tuberosum L.) Genotypes for Yield and Processing Attributes at Holetta, Central Highlands of Ethiopia

Potato (Solanum tuberosum L.) is a versatile crop and a source of inexpensive energy in the human diet in many countries. It can be used as fresh products and commercially processed foods such as French fries and chips. Potato varieties development research previously conducted in Ethiopia related to processing quality were limited in their scope of quality parameters. This experiment was conducted at Holetta Agricultural Research Centre, Ethiopia during the main crop season of 2017. Twenty-four potato genotypes were evaluated for 23 quantitative and six qualitative traits in randomized complete block design with three replications to determining the nature and magnitude of common genetic diversity and to screen out genetically diverse parents by using cluster and principal component analysis. The first eight principal components accounted for 90.26% of the observed variations among 24 potato genotypes. The first three PC accounted for 60.43% of the variation. The genetic distances among the 24 potato genotypes ranged from 3.40 to 11.80 and the genotypes were grouped into eight clusters based on quantitative and qualitative traits. Cluster II consisted of 25%, Cluster IV, I, III contained 20.83%, 16.67% and 12.5% of genotypes, respectively, while Cluster VI, VII and VIII each consisted of one genotype. In conclusion, genotypes grouped under Cluster II and VIII worth further evaluation to obtain genotypes with highest total tuber yield, the specific gravity of tuber, dry matter content, total starch content, acceptable tuber physical and frying quality with other desirable traits.