scholarly journals Comparative evaluation of enzyme activities and phenol content of Irish potato (Solanum tuberosum) grown under EM and IMO manures Bokashi

2014 ◽  
Vol 8 (1) ◽  
pp. 157 ◽  
Author(s):  
HD Mbouobda ◽  
FOTSO Fotso ◽  
CA Djeuani ◽  
MO Baliga ◽  
DN Omokolo
Keyword(s):  
Solanum Tuberosum ◽  
Enzyme Activities ◽  
Comparative Evaluation ◽  
Irish Potato ◽  
Phenol Content

scholarly journals Total phenol content of different varieties of brinjal (Solanum melongena L.) and potato (Solanum tuberosum L.) growing in Bangladesh

2013 ◽  
Vol 42 (1) ◽  
pp. 175-177
Author(s):  
Nazma Shaheen ◽  
Ali Abbas Mohammad Kurshed ◽  
Kazi Muhammad Rezaul Karim ◽  
Md Mohiduzzaman ◽  
Cadi Parvin Banu ◽  
...  
Keyword(s):  
Solanum Tuberosum ◽  
Solanum Tuberosum L ◽  
Solanum Melongena ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Fresh Weight ◽  
Dietary Antioxidant ◽  
Significant Difference ◽  
High Yielding Varieties

The total phenol content (TPC) of different varieties of Solanum melongena L. varied from 3.16 ± 0.04 - 7.86 ± 0.33 mg GAE/g of fresh weight (FW). It also revealed that all varieties of Solanum tuberosum L. with peel contained higher TPC than without peel. Comparison between mean TPC of different varieties Solanum tuberosum L. with and without peel on FW basis by independent sample the t-test showed a significant difference (p = 0.003) in TPC. Findings of present study indicate that BARI Begun-8, high yielding varieties of Solanum melongena and Solanum tuberosum with peel are good sources of polyphenols and therefore may contribute as a source of dietary antioxidant. DOI: http://dx.doi.org/10.3329/bjb.v42i1.15909 Bangladesh J. Bot. 42(1): 175-177, 2013 (June)

scholarly journals Evaluation of three plant species to control black scurf disease of Irish potato (Solanum tuberosum Linn.)

2020 ◽  
Vol 12 (1) ◽  
pp. 90-99
Author(s):  
Matthew O. ADEBOLA ◽  
Tunde S. BELLO ◽  
Esther A. SERIKI ◽  
Mariam B. AREMU
Keyword(s):  
Solanum Tuberosum ◽  
Mycelial Growth ◽  
Pathogenic Fungus ◽  
Inhibitory Effect ◽  
Black Scurf ◽  
Irish Potato ◽  
Diffusion Method ◽  
Leaf Extracts

Irish potato (Solanum tuberosum) is an important worldwide food crop and one of the most popular in Nigeria. Its abundance and successful yield have been immensely affected by black scurf disease caused by Rhizoctonia solani. Harnessing a cost-effective management of this pathogenic fungus, three botanical species Acalypha wilkesiana, Moringa oleifera and Carica papaya leaves, each at concentrations of 0 mg ml-1 (control), 25 mg ml-1, 50 mg ml-1 and 75 mg ml-1 were evaluated in vitro. The plant leaf extracts were prepared using methanol and were evaluated for their toxicity using agar well diffusion method. The fungus was isolated from spoilt Irish potato with black scurf symptoms. The results showed the presence of some phytochemicals in leaf extract of each of the plants tested. The three leaves extract independently inhibited mycelial growth of R. solani. The potency of all the plant extracts increased with the increase in concentration. The highest concentration (75 mg ml-1) of M. oleifera and C. papaya evaluated, gave the highest inhibitory effect of 0.81 mm and 1.63 mm respectively, which were not significantly different (p> 0.05), but was obviously different from A. wilkesiana (2.81 mm). Furthermore, M. oleifera extract gave the highest percentage of mycelial growth inhibition of the fungus in all grades of the concentrations evaluated, whereas A. wilkesiana showed the least. The leaves of the three species are therefore recommended for in vivo control of this fungus, owing to their proven efficacy and to their cheap availability.

scholarly journals Recent Trends and Future Directions on Value Addition of Irish potato (Solanum Tuberosum L.) among Smallholder Farmers

2019 ◽  
Vol 3 (1) ◽  
pp. 41
Author(s):  
Jacinta Mlaviwa ◽  
Edward Missanjo
Keyword(s):  
Solanum Tuberosum ◽  
Smallholder Farmers ◽  
Solanum Tuberosum L ◽  
Group Formation ◽  
Cross Sectional Study ◽  
Education Level ◽  
Irish Potato ◽  
Value Addition ◽  
Cross Sectional ◽  
Face To Face

Irish potato (Solanum tuberosum L.) value addition has the potential to enhance food security, household income and nutrition. This cross-sectional study was, therefore, conducted to examine value addition of Irish potato among smallholder farmers in Ntcheu, central Malawi. Data was collected using a standard structured questionnaire administered through face-to-face interviews. The results revealed that there were significant differences (X2=103.3; p<0.001) on value addition techniques practiced by farmers. The following value addition techniques were identified: chips (65%), packaging (27.5%), crisps (25%), grading (12.5%), salad (5%), baking (5%), soup (2.5%) and grounding into flour (2.5%). It was noted that factors influencing Irish potato value addition among farmers significantly (X2=8.020; p=0.046) differed. The majority (70%) of the farmers were influenced by knowledge of value addition, followed by ready markets for products (57.5%), while a few were influenced by capital (45.5%) and availability of value addition equipment (40.0%). The study further revealed that education level and group participation significantly (P<0.05) influenced Irish potato value addition technique practices. Farmers with secondary education level or above and those in Irish potato group production are involved in diverse value addition techniques. Encouraging farmer group formation, access to loans to buy value addition equipment, linking farmers with supermarkets, and farmer’s exposure to field days and workshops are the strategies identified to promote effective Irish potato value addition among smallholder farmers.

Effect of Planting Method on Growth, Yield and Quality of Three Irish Potato (Solanum tuberosum) Varieties Grown in Zimbabwe

2016 ◽  
Vol 9 (5) ◽  
pp. 1-7
Author(s):  
Robert Mangani ◽  
Upenyu Mazarura ◽  
Abduel Tuarira ◽  
Admire Shayanowako
Keyword(s):  
Solanum Tuberosum ◽  
Growth Yield ◽  
Irish Potato ◽  
Yield And Quality ◽  
Planting Method
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