Rhizoctonia stem canker and black scurf. Rhizoctonia diseases of potato are caused.Black scurf on a potato tuber caused by Rhizoctonia solani. Rhizoctonia potato disease is an important constraint to potato production. The disease.ISBN 978-952-10-5475-4 PDF http:ethesis.helsinki.fi. 2 Variation of biological traits in Rhizoctonia solani isolated from potato. Abstract Rhizoctonia solani is an im...

in order to study of yield and qualitative characteristics of potato (aola variety), an experiment was conducted in mashhad conditions under irrigation regims and different levels of potassium fertilizer. this experiment was based on randomized copmpletely block with split plot design with three replications in khorasan razavi agricultural and natural resource research center in 2010. three lev...

The purpose of this study is to determine the factors production that affect income farming businesses. used are cost used, land area and labor use. data were carried out in a primary secondary manner. Primary was conducted by interview with Granola Potato farmers Sumber District, Probolinggo Regency while obtained from related agencies. analysis method uses quantitative descriptive methods. re...

Irish Potato (Solanum tuberosum L.) is one of the most important food security and cash crop produced at different agro-ecologies Guji Zone, Southern Ethiopia. However, in midland areas zone an access improved potato variety highly limited. Due to this reason other bottle neck factors, potential area not exploited. So, there urgent need develop promote technologies that suit for area. As a resu...

Fifteen salt tolerant CIP (International Potato Centre) Potato genotypes along with BARI (Bangladesh Agricultural Research Institute) Alu 7 (Diamant) and one local variety viz., Dohazari Sada were evaluated at Bashkhali, Chittagong during 2011-12 to screen the suitable genotypes for cultivation in saline areas of Bangladesh. Diamant and Dohazari Sada and all of the CIP genotypes were found to g...

Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato va...

Exposure of root tissue from a susceptible variety of sweet potato to low concentrations of ethylene induced a resistance to infection by Ceratocystis fimbriata and an increase in the activity of peroxidase and polyphenoloxidase in the tissue. Susceptible tissue that was inoculated with a pathogenic strain of C. fimbriata or a nonpathogenic strain that can induce resistance liberated more ethyl...

The complexity of the frying process impairs the development of mechanistic models to describe water losses. Empirical models, though lacking a theoretical basis, may provide a suitable and simpler alternative. In this work it was found that a two parallel compartments model (core and edge compartments), with a time-dependent boundary condition, could be successfully applied for this purpose. T...

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide...

Experiments were conducted during three seasons to quantify the relationship between yields of late-maturing potato variety and variation in densities of second-generation larvae of the Colorado potato beetle (CPB), Leptinotarsa decemlineata (Say), in Connecticut and to develop alternative strategies to regular insecticide applications for maintaining commercially acceptable second-generation C...