Genotype by Environment Interaction (GEI) Effect for Potato Tuber Yield and Their Quality Traits in Organic Multi-Environment Domains in Poland

Potatoes (Solanum tuberosum L.) are an important plant crop, whose yield may vary significantly depending on pedo-climatic conditions and genotype. Therefore, the analysis of the genotype x environment interaction (GEI) is mandatory for the setup of high-yielding and stable potato genotypes. This research evaluated the tuber yield (t ha-1) and yield characteristic of nine potato cultivars over 3 years and 4 organic farms in Poland by additive main effects and multiplicative interactions (AMMIs) and genotype plus genotype environment interaction (GGE) biplot analyses. The results of these analyses indicated significant differentiation of tuber yield among genotypes in individual environments. It was found that the environment (E, where E = L (localization) x Y (year)), genotype (G) and GEI, but not replication, significantly affected tuber yield. The AMMI analysis showed that the environment factor explained the most considerable part of tuber yield variations (52.3%), while the GEI and G factors explained a much lower part of the variations. The AMMI and GGE analyses identified five cvs.: Twister (46.4 t ha-1), Alouette (35.8 t ha-1), Kokra (34.8 t ha-1), Levante (33.1 t ha-1), and Gardena (30.4 t ha-1), as leading cultivars in the studied organic farms due to their high productivity coupled with yield stability. The statistical measure Kang (YSi) showed that these cvs. can be considered as adaptable to a wide range of organic environments. In the case of morphological traits of tubers (tuber shape and depth of tuber eyes), the most important factor influencing both these traits was genotype (G). Influence of other factors, like localization (L), year (Y), and all interactions (double and triple), were much less significant or insignificant. In case of taste and non-darkening of tuber flesh, the main effects which significantly affected the values of these traits were genotype (G) and localization (L). We observed that cooking type can vary depending on the year (Y) and the localization (L).