Étude du rôle des sucres dans la résistance des pommes de terre au flétrissement bactérien

1969 ◽  
Vol 15 (8) ◽  
pp. 907-916 ◽  
Author(s):  
Roger Paquin ◽  
Guy Pelletier
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Rapid Decrease ◽  
Causal Agent ◽  
Potato Tubers ◽  
Varietal Resistance ◽  
Corynebacterium Sepedonicum ◽  
Ring Rot ◽  
Potato Resistance

Potato resistance to ring rot does not seem to be related to sugars present in stems and tubers in opposition to the conclusions of Rozhalin. Sugars contained in those organs exceed the amount required by the causal agent, Corynebacterium sepedonicum (Spieck. & Kott.) Skapt. and Burkh., for its growth. Moreover, no correlation could be shown between sugar content and varietal resistance. Sugars added to potato extracts did not influence the growth of C. sepedonicum on these extracts. Moreover, a rise of the storage temperature of potato tubers which caused a rapid decrease in their sugar content did not influence the growth of C. sepedonicum on extracts of the same tubers.

scholarly journals Evaluation for Released and Promising Genotypes of Potato against Red Ant

2019 ◽  
Vol 5 ◽  
pp. 81-87
Author(s):  
Prem Nidhi Sharma ◽  
Ram Chandra Adhikari ◽  
Bhim Bahadur Khatri ◽  
Kalika Prasad Upadhyay
Keyword(s):  
Insect Pest ◽  
Damage Index ◽  
Potato Tubers ◽  
Varietal Resistance ◽  
Natural Infestation ◽  
Potato Resistance ◽  
Index Value ◽  
Resistant Genotypes ◽  
Combined Data

Red ant is the most destructive insect pest of potato tubers in the field. Utilization of varietal resistance is the best option to control the pest. The resistance of five released and nine promising genotypes of potato were evaluated against red ant (Dorylus orientalis Westwood) under natural infestation in red ant prone field. Potato resistance was evaluated based on tuber damage index value (0.00 to 1) which was calculated on the bases of the percentage of damaged tubers and number of injuries on per kilogram of tubers made by the pest. Based on the results of combined data, the levels of varietal damage were categorized to be less damaged (TDI value ranging from 0.35 to 0.49), moderately damaged (TDI value ranging from 0.50to 0.64) and highly damaged (TDI value ranging from 0.65 to 0.79) types. Among the 14 genotypes compared for levels of tuber damage, the fivegenotypes: IPY-8 (TDI value: 0.35), Khumal Seto (TDI value: 0.39), PRP-056267.1 (TDI value: 0.40), Janak Dev (TDI value: 0.44) and PRP-25861.1 (TDI value: 0.49) were determined to be the less damaged types. The less damaged potato genotypes can be used by farmers as the relatively resistant genotypes against red ant.

LABORATORY DETECTION OF CORYNEBACTERIUM SEPEDONICUM, CAUSAL AGENT OF BACTERIAL RING ROT OF POTATOES

1956 ◽  
Vol 34 (1) ◽  
pp. 48-53 ◽  
Author(s):  
H. Katznelson ◽  
M. D. Sutton
Keyword(s):  
Plant Extracts ◽  
Causal Agent ◽  
Direct Examination ◽  
Bacterial Ring Rot ◽  
Serological Method ◽  
Corynebacterium Sepedonicum ◽  
Ring Rot ◽  
Incorrect Diagnosis ◽  
Typical Strain ◽  
Infected Material

Studies are described on the laboratory detection of bacterial ring rot of potatoes caused by Corynebacterium sepedonicum (Spieckermann and Kotthoff) Skaptason and Burkholder. A cultural–microscopic procedure, involving the preincubation of aseptically removed infected material on a suitable medium, was found in general to be more reliable than direct examination of Gram-stained smears from diseased material. This was especially noticeable with lightly infected potatoes. The use of both methods would likely decrease the possibility of incorrect diagnosis. A serological method also was found to be of value in detecting ring rot in tubers and in plant extracts. Antiserum for one typical strain of C. sepedonicum (CS850) agglutinated all strains tested, and also reacted with all infected samples examined but not with uninfected material. This organism might be used to prepare bulk antiserum for distribution to various laboratories engaged in the diagnosis of bacterial ring rot. Attempts to isolate a phage for C. sepedonicum were unsuccessful.

scholarly journals Effects of Storage Temperature of Potato Tubers on Sprouting, Respiration Rate, Sugar Content, and Polyphenol Oxidase Activity

1995 ◽  
Vol 69 (3) ◽  
pp. 325-330 ◽  
Author(s):  
Hiroki Nakagawa ◽  
Daiji Kurihara ◽  
Yukiko Chiba ◽  
Takahide Sato ◽  
Nagao Ogura
Keyword(s):  
Polyphenol Oxidase ◽  
Respiration Rate ◽  
Oxidase Activity ◽  
Storage Temperature ◽  
Sugar Content ◽  
Potato Tubers ◽  
Polyphenol Oxidase Activity

Respiration and sugar content of potato tubers as influenced by storage temperature

1978 ◽  
Vol 55 (10) ◽  
pp. 561-571 ◽  
Author(s):  
R. B. Dwelle ◽  
G. F. Stallknecht
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Potato Tubers

The effects of handling on chip color and sugar content of potato tubers

1986 ◽  
Vol 63 (7) ◽  
pp. 363-372 ◽  
Author(s):  
Joseph B. Sieczka ◽  
Constance Maatta
Keyword(s):  
Sugar Content ◽  
Chip Color ◽  
Potato Tubers ◽  
On Chip

The full-length genome sequence of a novel mitovirus from Botryosphaeria dothidea, the causal agent of pear ring rot disease

2021 ◽  
Author(s):  
Qi Zou ◽  
Yunjing Gao ◽  
Qiong Wang ◽  
Yuekun Yang ◽  
Fang Wang ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Causal Agent ◽  
Full Length ◽  
Botryosphaeria Dothidea ◽  
Ring Rot ◽  
Rot Disease ◽  
Full Length Genome

Effect of maturity, storage temperature, and storage time on greening of potato tubers

1967 ◽  
Vol 44 (2) ◽  
pp. 56-58 ◽  
Author(s):  
R. W. Buck ◽  
R. V. Akeley
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Potato Tubers ◽  
And Storage

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

The effect of oxygen concentration on the sugar content of potato tubers stored at low temperature

1971 ◽  
Vol 14 (4) ◽  
pp. 305-311 ◽  
Author(s):  
P. J. Harkett
Keyword(s):  
Low Temperature ◽  
Oxygen Concentration ◽  
Sugar Content ◽  
Potato Tubers ◽  
Effect Of Oxygen
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