This study was carried out to evaluate the effects of salicylic acid in Marfona potato cultivar (Solanum tuberosum L.) for reducing the pathogenesis of Rizoctonia solani in potato tubers under greenhouse conditions. The pots sterilized soils had been infected by R. solani (21B1 strain) two weeks before transplanting the potato plantlets. The seedlings were treated with 0 (control), 0.1, 0.2, 0....

ABSTRACT The Mexican National Potato Program has produced several cultivars with high levels of field resistance. We evaluated the durability of resistance to potato late blight of a selection of 12 such cultivars using data from 1960 to the present. Data were extracted from the field notebooks located in the archives of the Mexican National Potato Program in the John S. Niederhauser Library in...

Research project entitled “Yield and economic dynamics of intercropping in summer vegetables ” was conducted at Horticultural Research Farm, NWFP Agricultural University, Peshawar (Pakistan) during 1999 and 2000. Summer vegetables were evaluated alone and in various combinations for their yield, land equivalent ratio and income in intercrop combinations. Each plot was 4x4 m whereas number of ro...

Bárta J., Bártová V. (2008): Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes. Czech J. Food Sci., 26: 347–359. Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Re...

Flesh color in Irish potato varieties ranges from almost pure white to a deep canary yellow. The yellowish tinge of "white-fleshed" varieties is intensified after dehydration, becoming a definite yellow if the tubers have been harvested in an immature state, as is the case with material grown in the south (1, 2). This residual yellow color, when it occurred, was at one time considered by the Ar...

The effect of temperature on the rate of systemic infection of potatoes (Solanum tuberosum L. cv. Chu-Baek) by Potato virus Y (PVY) was studied in growth chambers. Systemic infection of PVY was observed only within the temperature range of 16°C to 32°C. Within this temperature range, the time required for a plant to become infected systemically decreased from 14 days at 20°C to 5.7 days at 28°C...