Allelopathic Effects of Sweet Potatoes (Ipomoea batatas) on Yellow Nutsedge (Cyperus esculentus) and Alfalfa (Medicago sativa)

Greenhouse and laboratory studies were conducted to determine the allelopathic potential of two sweet potato [Ipomoea batatasL. (Lam.)] cultivars, ‘Regal’ and ‘SC 1149-19’. Yellow nutsedge (Cyperus esculentusL. # CYPES) and alfalfa (Medicago sativaL.) plants grown in soil from sweet potato field plots accumulated less dry matter than plants grown in soil from adjacent weedy plots. Growth of yellow nutsedge and alfalfa plants was also reduced when grown in a potting medium containing decomposing sweet potato plants in comparison to plants grown in potting medium alone. When the sweet potato potting medium mixture was incubated at 25 C and tested weekly using an alfalfa growth bioassay, inhibition was high initially but decreased over time and was not observed after a 12-week incubation. Aqueous methanol (50%)-soluble extracts of sweet potato periderm were inhibitory to yellow nutsedge root growth in vermiculite and alfalfa seed germination on filter paper. Regal extracts were inhibitory to yellow nutsedge root growth at a concentration of 2.5 mg periderm extracted/ml, but SC 1149-19 extract was inhibitory only at a concentration eight times higher. Similar differences between cultivars were observed with the alfalfa germination bioassay. Preliminary separation of the Regal periderm extract by paper chromatography indicated the presence of phenolic compounds with a wide range of polarities. Several of these UV-visible compounds were inhibitory to alfalfa germination.

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Heritability of Metribuzin Tolerance in Sweet Potatoes (Ipomoea batatas)

Weed Science ◽

10.1017/s0043174500060860 ◽

1987 ◽

Vol 35 (5) ◽

pp. 715-719 ◽

Cited By ~ 6

Author(s):

Howard F. Harrison ◽

Alfred Jones ◽

Philip D. Dukes

Keyword(s):

Ipomoea Batatas ◽

Selection Process ◽

Mass Selection ◽

Fresh Weight ◽

Sweet Potatoes ◽

Narrow Sense Heritability ◽

Shoot Fresh Weight ◽

Potting Medium ◽

Wide Range ◽

Heritability Estimates

Twenty-two sweet potato [Ipomoea batatas(L.) Lam.] clones with a wide range in metribuzin [4-amino-6-(1,1-dimethylethyl)-3-(methylthio)-1,2,4-triazin-5(4H)-one] tolerance were used to establish narrow sense heritability estimates (h2) using a greenhouse procedure. The heritability estimates were obtained from simple linear regressions (h2= 2b) of injury rating, shoot fresh weight, and change in shoot fresh weight of offspring against the same responses of parents at metribuzin concentrations of 0, 0.3, and 0.6 ppm in the potting medium and averaged data for the two concentrations. These values ranged from 0.85 to 1.0, indicating that a recurrent mass selection process should be an appropriate approach to developing metribuzin-tolerant cultivars. Several highly tolerant clones were identified.

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Sweet Potato Periderm Components Inhibit Yellow Nutsedge (Cyperus esculentus) Growth

Weed Technology ◽

10.1017/s0890037x00039397 ◽

1994 ◽

Vol 8 (1) ◽

pp. 168-171 ◽

Cited By ~ 1

Author(s):

Howard F. Harrison ◽

Joseph K. Peterson

Keyword(s):

High Pressure ◽

Liquid Chromatography ◽

Root Growth ◽

Sweet Potato ◽

Dry Weight ◽

Cyperus Esculentus ◽

Yellow Nutsedge ◽

Response Data ◽

Weight Concentration ◽

Highly Sensitive

Sequential extraction and chromatographic procedures were used to isolate inhibitors of yellow nutsedge growth from sweet potato periderm tissue. Most of the inhibitory activity was found in a single high pressure liquid chromatography peak that contained 1.2% of the periderm dry weight. Concentration-response data indicated that yellow nutsedge is highly sensitive to this fraction. Several other fractions inhibited yellow nutsedge root growth, but they did not compose a major portion of the inhibitory capacity of the periderm extracts.

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Interference of Yellow Nutsedge (Cyperus esculentus) in ‘Beauregard' Sweet Potato (Ipomoea batatas)

Weed Technology ◽

10.1614/wt-d-15-00019.1 ◽

2015 ◽

Vol 29 (4) ◽

pp. 854-860 ◽

Cited By ~ 3

Author(s):

Stephen L. Meyers ◽

Mark W. Shankle

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Yield Loss ◽

Field Studies ◽

Shoot Density ◽

Potato Yield ◽

Cyperus Esculentus ◽

Marketable Yield ◽

Yellow Nutsedge ◽

Yield And Quality

Field studies were conducted in 2013 at Houlka, MS and 2014 at Houston and Pontotoc, MS to determine the influence of yellow nutsedge density on 'Beauregard' sweet potato yield and quality. Treatments established 2 wk after transplanting (WAP) were yellow nutsedge densities of 0, 5, 10, 15, 30, 40, 50, and 90 shoots m−2within the planted row. No. 1 and marketable yield loss were fit to a rectangular hyperbola model. In 2013 predicted yield loss of no. 1 and marketable grades ranged from 23 to 96% and 18 to 80%, respectively for yellow nutsedge densities of 5 to 90 shoots m−2. In 2014 predicted yield loss of no. 1 and marketable grades ranged from 7 to 74% and 6 to 67%, respectively for yellow nutsedge densities of 5 to 90 shoots m−2. Yellow nutsedge shoot density increased linearly from 2 WAP to harvest. At Houston and Pontotoc, yellow nutsedge shoot density increased 2.3 and 7.6 times, respectively, for every one shoot present at 2 WAP.

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Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya

Agrotek ◽

10.30862/agt.v3i2.563 ◽

2018 ◽

Vol 3 (2) ◽

Author(s):

Andrew B. Pattikawa ◽

Antonius Suparno ◽

Saraswati Prabawardani

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Nutritional Value ◽

Animal Feed ◽

Ash Content ◽

Infants And Children ◽

Chemical Analyses ◽

Food Crop ◽

Sweet Potatoes ◽

Development Center

<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet potato accessions which were consumed by infants and children had good nutrient levels. Accession Sabe showed the highest water content (72.56%), vitamin C (72.71 mg/100 g), Fe (11.85 mg/100 g), and K levels (130.41 mg / 100 grams). The highest levels of protein (1.44%), fat (1.00%), energy (154.43 kkal/100 gram), carbohydrate (35.47%), starch (30.26%), reducing sugar (3.44%), riboflavin (0.18 mg/100 g), and vitamin A (574.40 grams IU/100 were produced by accession Manis. On the other hand, accession Saborok produced the highest value for ash content (1.32%), vitamin E (28.30 mg/100 g), and ?-carotene (64.69 ppm). The highest level of crude fiber (1.81 %) and thiamin (0.36 mg/100 g) was produced by accession Yuaiken.</em>

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Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Foods ◽

10.3390/foods10112602 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2602

Author(s):

Yu-Jung Tsai ◽

Li-Yun Lin ◽

Kai-Min Yang ◽

Yi-Chan Chiang ◽

Min-Hung Chen ◽

...

Keyword(s):

Sweet Potato ◽

Sensory Evaluation ◽

Ipomoea Batatas ◽

Descriptive Analysis ◽

Sweet Taste ◽

Acceptance Test ◽

Sweet Potatoes ◽

Golden Yellow ◽

Commercial Market ◽

Acceptance Score

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

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Detection of Viruses in Sweetpotato from Honduras and Guatemala Augmented by Deep-Sequencing of Small-RNAs

Plant Disease ◽

10.1094/pdis-03-12-0268-re ◽

2012 ◽

Vol 96 (10) ◽

pp. 1430-1437 ◽

Cited By ~ 43

Author(s):

M. Kashif ◽

S. Pietilä ◽

K. Artola ◽

R. A. C. Jones ◽

A. K. Tugume ◽

...

Keyword(s):

Sweet Potato ◽

Virus Strain ◽

Deep Sequencing ◽

Ipomoea Batatas ◽

Plant Viruses ◽

Virus Infections ◽

Potato Leaf ◽

Wide Range ◽

Virus C ◽

Small Rna Deep Sequencing

Sweetpotato (Ipomoea batatas) plants become infected with over 30 RNA or DNA viruses in different parts of the world but little is known about viruses infecting sweetpotato crops in Central America, the center of sweetpotato domestication. Small-RNA deep-sequencing (SRDS) analysis was used to detect viruses in sweetpotato in Honduras and Guatemala, which detected Sweet potato feathery mottle virus strain RC and Sweet potato virus C (Potyvirus spp.), Sweet potato chlorotic stunt virus strain WA (SPCSV-WA; Crinivirus sp.), Sweet potato leaf curl Georgia virus (Begomovirus sp.), and Sweet potato pakakuy virus strain B (synonym: Sweet potato badnavirus B). Results were confirmed by polymerase chain reaction and sequencing of the amplicons. Four viruses were detected in a sweetpotato sample from the Galapagos Islands. Serological assays available to two of the five viruses gave results consistent with those obtained by SRDS, and were negative for six additional sweetpotato viruses tested. Plants coinfected with SPCSV-WA and one to two other viruses displayed severe foliar symptoms of epinasty and leaf malformation, purpling, vein banding, or chlorosis. The results suggest that SRDS is suitable for use as a universal, robust, and reliable method for detection of plant viruses, and especially useful for determining virus infections in crops infected with a wide range of unrelated viruses.

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Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

Biotechnology and Bioprocessing ◽

10.31579/2766-2314/030 ◽

2021 ◽

Vol 2 (7) ◽

pp. 01-11

Author(s):

Robert Germain Beka ◽

Emmanuel Akdowa Panyoo ◽

Germaine Yadang ◽

Pamela Homsi ◽

Laurette Blandine Mezajoug Kenfack ◽

...

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Chemical Characterization ◽

Sweet Potatoes ◽

Fermentation Time ◽

Total Sugars ◽

Titrable Acidity ◽

Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

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CUTTING WEIGHT, PERCENTAGE OF CARCASS AND FAT ABDOMINAL CHICKEN BROILER fed WITH ADDITIONAL RED SWEET POTATOES POWDER (IPOMOEA BATATAS)

Indonesian Journal Of Animal Agricultural Science (IJAAS) ◽

10.33772/ijaas.v2i3.14079 ◽

2021 ◽

Vol 2 (3) ◽

Author(s):

Wa Ode Nurullah Leesi ◽

Harapin Hafid ◽

Muhammad Amrullah Pagala

Keyword(s):

Sweet Potato ◽

Broiler Chickens ◽

Ipomoea Batatas ◽

Abdominal Fat ◽

Potato Flour ◽

Fat Percentage ◽

Sweet Potatoes ◽

Slaughter Weight ◽

Weight Percentage ◽

Sweet Potato Flour

This study aims to examine the use of red sweet potato flour on slaughter weight, percentage ofcarcass weight, and abdominal fat in broiler chickens fed with additional red sweet potato flour. Thisresearch was conducted in April to May 2018, housed in the Raman Farm enclosure in Puosu JayaVillage, Konda District, Konawe Selatan District. The material used in this study was 64 weeks oldbroiler chickens, with 64 feed ingredients used as the concentrate, corn, bean, sweet potato flour. Theequipment used is a scale, a colony cage made of wire-lined wood and measuring 4m x 2m, which isdivided into 16 plots and the size of each 1m x 0.5m, each story is equipped with a place to eat anddrink, 40-watt incandescent balloons and other equipment such as scales, ovens, sample grinders,basins, plastics, and gutters. This study was designed using a complete randomized design with fourtreatments and four replications, where four treatments consisted of P0 basic ration (Control), P1:basic ration containing 4% red sweet potato flour, P2: elemental percentage containing 6% red sweetpotato flour, and P3: basic ration contains 8% red sweet potato flour. The variables observed in thisstudy were cutting weight, carcass percentage, and abdominal fat of broiler chickens. The results ofthe analysis of variance showed that the administration of red sweet potato flour had no significanteffect (P> 0.05) on the percentage of carcasses and abdominal fat of broiler chickens. Broiler chickenaged five weeks. It was concluded that the provision of different red sweet potato flour in feed did notsignificantly affect slaughter weight, carcass weight, and abdominal fat percentage of broilerchickens. There is a tendency for broilers fed with red sweet potato flour to have heavier cut weights,a more significant portion of carcasses and an increase in the level of red yam, and a decrease inabdominal fat content and the addition of red yam levels in the feed.

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EFFECT OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITIES OF TWO CULTIVARS OF SWEET POTATOES

Jurnal Teknologi ◽

10.11113/jt.v78.9240 ◽

2016 ◽

Vol 78 (6-12) ◽

Author(s):

Amir H. M. S. ◽

Nurun N. ◽

Nida Iqbal ◽

Nur F. R. ◽

Lee L. H. ◽

...

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Antioxidant Activities ◽

Sweet Potatoes ◽

Moist Heat ◽

Dry Heat ◽

Significant Difference ◽

Ic50 Values ◽

Purple Sweet Potato

Natural sources of antioxidants are derived from fruits, vegetables and wine, whilst artificial supplements are from teas and spices. Sweet potato (Ipomoea batatas) is an excellent natural source of vitamins and minerals, and likely a great source of antioxidant. The objective of this study is to analyze the antioxidant activity of orange sweet potato (Vitato) and purple sweet potato (All purple), prepared as heat dry and moist heat for 30 minutes at 100oC. All the samples were obtained from Pasir Puteh and MARDI Telong, Bachok, Kelantan, respectively. Both samples were soaked into methanol to obtain the crude extract prior to analyzing for antioxidant activity by using 2, 2-diphenyl-1-picryl hydrazyl (DPPH). IC50 values of dry heat and moist heat Vitato were 0.40mg/L and 0.20mg/L while dry heat and moist heat, All purple were 0.32mg/L and 0.19mg/L, respectively. Both moist heat samples enjoyed higher scavenging activities compared to dry heat samples. However, the All purple sample of moist heat is the most superior one. Significant difference of IC50values between dry heat and moist heat sample differ significantly. Thus, this study clearly demonstrated that moist heat sweet potato exhibited excellent increase in antioxidant activity.

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Proximate composition of Malaysian local sweet potatoes

Food Research ◽

10.26656/fr.2017.5(s1).045 ◽

2021 ◽

Vol 5 (S1) ◽

pp. 73-79

Author(s):

N.A. Zulkifli ◽

M.Z.M. Nor ◽

F.N. Omar ◽

A. Sulaiman ◽

M.N. Mokhtar

Keyword(s):

Sweet Potato ◽

Proximate Composition ◽

Crude Protein ◽

Ipomoea Batatas ◽

Animal Feed ◽

Sweet Potatoes ◽

Crude Fibre ◽

By Products ◽

Different Parts

Sweet potato (Ipomoea batatas (L.) Lam) is one of the main crops worldwide. However, systematic properties characterization of this crop is still required, particularly on the Malaysian local sweet potatoes. Hence, this study aims to determine the proximate composition and the energy value of five common varieties of local sweet potato (Anggun 1, Anggun 2, Anggun 3, White, and VitAto) in Malaysia. For each variety, three different parts of the tuberous root which were the skin, the cortex, and the mixture of cambium and parenchyma were characterized. The findings indicated that VitAto exhibited the highest starch (16.95% – 17.17%) and crude protein (0.86% – 1.15%) contents in all parts as compared to other varieties, hence reflecting its potentials to be further processed for a mass starch production. Among all the parts, the skin contained the highest crude protein, crude fat, ash and crude fibre, which can be further utilized to produce by-products such as animal feed. The findings in this study serve as a baseline for the future starch and byproducts production from local sweet potatoes.

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