Experiments were conducted to evaluate the effect of tillage systems and weed management on weed suppression and potato yield. Striptillage (ST) and conventional-tillage (CT) systems produced equal yields of Irish potato (Solanum tuberosum L.) or sweetpotato [Ipomoea batatas (L.) Lam.] when herbicide treatments were applied. Weeds in the nontreated control reduced yield of Irish potato and prev...

The aim of the present study was to get somaclonal variants and induced mutants of potato for desirable characters with special emphasis on yield and yield components in two cultivars of potato viz., Desiree and Diamant. Inter-nodal explants from both the cultivars were incubated for 1420wks in callus inducing medium comprising MS salts supplemented with NAA (1.0mg/l) and BAP (0.5mg/l) for obta...

chemical fertilizers are threat in hman life and today application of biological fertilizer find more important. this study performed in order to evaluate the effects application of biofertilizers with urea fertilizer on yield, protein percentage and numbers of eyes in plant, plant height and chlorophyll spad in potato var. marphona. a factorial experiment was conducted based on randomized comp...

This study aimed at evaluating some quantitative and qualitative properties of potato as one of the main commercial products in Iran. To this end, a split plot experiment on the basis of randomized complete bloke design with silicone and iron was carried out in jiroft as one of the commercial area of planting potatoes. The main factor included different levels of silicon (0, 10, 20, 30 mM.l-1) ...

The potato psyllid, Bactericera cockerelli (Sulc) (Hemiptera: Triozidae), is a serious pest of potatoes (Solanum tuberosum L.) that can cause yield loss by direct feeding on crop plants and by vectoring a bacterial pathogen, Candidatus Liberibacer psyllaurous. Current pest management practices rely on the use of insecticides to control the potato psyllid to lower disease incidences and increase...

The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. ...

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...