RESISTANCE IN SWEET POTATOES TO THE SWEETPOTATO WEEVIL, CYLAS FORMICARIUS ELEGANTULUS (SUMMERS)1

1985 ◽  
Vol 20 (3) ◽  
pp. 345-350 ◽  
Author(s):  
Michael A. Mullen ◽  
Alfred Jones ◽  
Donald R. Paterson ◽  
Thurman E. Boswell
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
The Other ◽  
Sweet Potatoes ◽  
Sweetpotato Weevil ◽  
The Past ◽  
Cylas Formicarius ◽  
Cylas Formicarius Elegantulus

Fourteen sweet potato [Ipomoea batatas (L.) Lam] cultivars and varieties were examined for resistance to the sweetpotato weevil [Cylas formicarius elegantulus (Summers)] in artificially infested fields in Yoakum, TX. One cultivar W-226, appeared to have a greater level of resistance than the other cultivars examined. The data are compared to earlier resistance trials to show that the germplasm presently available has greater levels of resistance than that in previous years. The resistance levels of “Resisto” and “Regal” for the past 4 years are discussed.

Acoustical Detection of the Sweetpotato Weevil (Coleoptera: Curculionidae) in Sweet Potato2

1993 ◽  
Vol 28 (4) ◽  
pp. 453-461
Author(s):  
James D. Hansen
Keyword(s):  
Mathematical Models ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Observation Data ◽  
Substantial Variation ◽  
Sweet Potatoes ◽  
Sweetpotato Weevil ◽  
Cylas Formicarius ◽  
Cylas Formicarius Elegantulus ◽  
Observation Period

Ultrasensitive acoustical equipment was used to detect larvae of the sweetpotato weevil, Cylas formicarius elegantulus (Summers) (Coleoptera: Curculionidae), in the sweet potato, Ipomoea batatas (L.). Methods of expressing results were evaluated with per cent audible as the best indicator of larval presence. Sound from moderately infested sweet potatoes (8 to 20 weevils/sweet potato) varied considerably even though infestation rates above 60 weevils/sweet potato resulted in sound throughout most of the observation period. Infested sweet potatoes were detectable after two weeks of weevil development; maximum values were observed a month after infestation. However, the substantial variation of the observation data precluded descriptive mathematical models based on infestation rate or weevil development. Disease processes also caused signals that were indistinguishable from those made by sweetpotato larvae. Other factors that influence detectability are also discussed.

scholarly journals Reduced Emergence of Cylas formicarius elegantulus (Coleoptera: Curculionidae) from Sweet Potato Roots by Heterorhabditis indica

2020 ◽  
Vol 113 (3) ◽  
pp. 1129-1133
Author(s):  
Roxana Y Myers ◽  
Charmaine D Sylva ◽  
Cathy L Mello ◽  
Kirsten A Snook
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Potato Production ◽  
Field Trials ◽  
Storage Roots ◽  
Heterorhabditis Indica ◽  
Cylas Formicarius ◽  
Virgin Land ◽  
Cylas Formicarius Elegantulus ◽  
Cropping Seasons

Abstract Okinawan sweet potato, Ipomoea batatas, is an important food staple and export crop for the Island of Hawaii. Cylas formicarius elegantulus, sweet potato weevil, is a major quarantine pest that causes severe destruction to the crop. Root malformation and a bitter taste occur when larvae feed and tunnel within the storage root. Off-grade roots are often left in the field after harvest and serve as a reservoir for the weevils. Current management involves the unsustainable practice of moving to virgin land for the next cropping cycle. Strains of Heterorhabditis indica isolated from the Hawaiian Islands were tested for their efficacy at causing mortality of C. formicarius and reducing the emergence of adults from infested roots. In well plate assays, H. indica caused mortality of 88% larvae, 96% pupae, and 4% adults after 48 h. When applied to infested roots, the nematodes caused an average mortality of 78% larvae, 66% pupae, and 32% adults. Greater mortality was observed at the highest inoculum levels (10,000 infective juveniles per storage tuber) but a reduction of 90% inoculum density was still effective at weevil management. In simulated field trials, infestation of storage roots was reduced by 42–99.6% when planted among infested roots that had been inoculated with H. indica. Rates of 2.5 billion IJs/hectare were just as effective as 5 billion IJs/hectare. Application of local H. indica strains in sweet potato production has the potential to manage C. formicarius populations and allow for consecutive cropping seasons.

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

Agrotek ◽  
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>

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

Foods ◽  
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.

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

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.

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

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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