Novel sweet potato hybrids with enhanced anthocyanin accumulation and resistance to Sweet Potato Feathery Mottle Virus (SPFMV)

Sweet potato, a top five global crop with over 95% of production in developing countries, surpasses wheat, rice, and cassava in yield, nutrition, adaptability, and stress tolerance, providing more edible energy per hectare and contributing significantly to food security. Purple-fleshed sweet potatoes (PFSP) have a rich, deep purple color due to the presence of anthocyanins, which are antioxidants that have numerous health benefits. The flavor is like other sweet potatoes but can have a slightly more earthy or nutty taste, depending on the variety. Purple sweet potatoes are nutritious, being high in fiber, vitamins, and antioxidants. They can be used in various dishes, from baked and mashed forms to soups, fries, and even desserts. Molecular characterization, using SSR markers, indicated significant genetic diversity among the genotypes. Specific markers for the types of anthocyanin and resistance to Sweet potato Feathery Mottle Virus (SPFMV) were utilized to screen for promising lines. Yield trials conducted over multiple seasons showed notable differences in root count and weight, with purple-fleshed genotypes generally outperforming others, particularly during the dry season. Biochemical analysis further confirmed the high anthocyanin content in these purple-fleshed varieties, which also exhibited better yields during the dry season. Fifteen high-yielding genotypes were screened for resistance to SPFMV. The results, confirmed by SPFMV2-specific markers, showed that these genotypes were tolerant to the virus. Despite the virus’s presence, these genotypes continued to perform well, making them strong candidates for cultivation in regions affected by SPFMV. Based on their morphological traits, yield performance, biochemical properties, and virus resistance, 11 purple-fleshed genotypes were identified as top performers. These genotypes hold great potential for improving sweet potato production and food security in developing countries, where they can contribute to increased yields, enhanced nutritional value, and greater resilience to viral diseases.