Compositional and enzymatic changes associated with the sugar-end defect in Russet Burbank potatoes

2000 ◽  
Vol 77 (1) ◽  
pp. 47-56 ◽  
Author(s):  
J. R. Sowokinos ◽  
C. C. Shock ◽  
T. D. Stieber ◽  
E. P. Eldredge
Keyword(s):  
Russet Burbank ◽  
Enzymatic Changes ◽  
Sugar End

Sugar-end in Russet Burbank potatoes

1972 ◽  
Vol 49 (10) ◽  
pp. 376-382 ◽  
Author(s):  
M. L. Weaver ◽  
E. Hautala ◽  
M. Nonaka ◽  
W. Iritani
Keyword(s):  
Russet Burbank ◽  
Sugar End

Enzymatic Changes in Pancreas and Liver of the KK Mouse As an Animal Model of Diabetes Mellitus

1986 ◽  
Vol 1 (3) ◽  
pp. 247-256
Author(s):  
Takaaki AOYAGI ◽  
Takao WADA ◽  
Fukiko KOJIMA ◽  
Machiko NAGAI ◽  
Shigeko HARADA ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Animal Model ◽  
Enzymatic Changes ◽  
Kk Mouse

Synthesis, Characterization, and Dynamic Behavior of Well-defined Dithiomaleimide-functionalized Maltodextrins

2020 ◽  
Vol 17 (2) ◽  
pp. 85-89
Author(s):  
Francisco J. Hidalgo ◽  
Nathan A.P. Lorentz ◽  
TinTin B. Luu ◽  
Jonathan D. Tran ◽  
Praveen D. Wickremasinghe ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Dynamic Behavior ◽  
Industrial Applications ◽  
19F Nmr ◽  
Nmr Studies ◽  
Synthetic Pathway ◽  
End Groups ◽  
Sugar End

: Maltodextrins have an increasing number of biomedical and industrial applications due to their attractive physicochemical properties such as biodegradability and biocompatibility. Herein, we describe the development of a synthetic pathway and characterization of thiol-responsive maltodextrin conjugates with dithiomaleimide linkages. 19F NMR studies were also conducted to demonstrate the exchange dynamics of the dithiomaleimide-functionalized sugar end groups.

scholarly journals Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 478
Author(s):  
Stefania Toscano ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Daniela Romano ◽  
Giuseppe Muratore
Keyword(s):  
Shelf Life ◽  
Color Difference ◽  
Asparagus Officinalis ◽  
Total Phenolic ◽  
Postharvest Life ◽  
Sensory Color ◽  
Highly Correlated ◽  
Enzymatic Changes ◽  
Green Asparagus

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

scholarly journals In-Furrow Applications of Metalaxyl and Phosphite for Control of Pink Rot (Phytophthora erythroseptica) of Potato in New Brunswick, Canada

Plant Disease ◽  
2007 ◽  
Vol 91 (10) ◽  
pp. 1305-1309 ◽  
Author(s):  
Khalil I. Al-Mughrabi ◽  
Rick D. Peters ◽  
H. W. (Bud) Platt ◽  
Gilles Moreau ◽  
Appanna Vikram ◽  
...  
Keyword(s):  
New Brunswick ◽  
Disease Incidence ◽  
Field Trials ◽  
Russet Burbank ◽  
Viable Option ◽  
Potato Plants ◽  
Pink Rot ◽  
Phytophthora Erythroseptica ◽  
Sensitive Isolate ◽  
The Mean

The efficacy of metalaxyl-m (Ridomil Gold 480EC) and phosphite (Phostrol) applied at planting in-furrow against pink rot (Phytophthora erythroseptica) of potato (Solanum tuberosum) ‘Shepody’ and ‘Russet Burbank’ was evaluated in field trials conducted in 2005 and 2006 in Florenceville, New Brunswick, Canada. Inoculum made from a metalaxyl-m-sensitive isolate of P. erythroseptica from New Brunswick was applied either in-furrow as a vermiculite slurry at planting or as a zoospore drench in soils adjacent to potato plants in late August. After harvest, the number and weight of tubers showing pink rot symptoms were assessed and expressed as percentages of the total tuber number and total weight of tubers. Metalaxyl-m applied in-furrow was significantly more effective against pink rot than phosphite. The mean percentage of diseased tubers as a percentage of total tuber weight was 1.5% (2005) and 1.2% (2006) for metalaxyl-m-treated plots and 9.6% (2005) and 2.8% (2006) for phosphite-treated plots, a percentage similar to that obtained in inoculated control plots with no fungicide treatment. The mean percentage of diseased tubers expressed as a percentage of the total number of tubers was 1.7% (2005) and 1.3% (2006) for metalaxyl-m-treated plots and 10.1% (2005) and 3.1% (2006) for phosphite-treated plots. Disease incidence was significantly higher using the late-season inoculation technique (respective means in 2005 and 2006 were 9.9 and 3.8% diseased tubers, by weight, and 10.6 and 3.9%, by number) than with the in-furrow inoculation method (respective means in 2005 and 2006 were 3.3 and 0.7% by weight, and 3.7 and 1.3%, by number). The potato cv. Shepody was significantly more susceptible to pink rot (9.9 and 3.3% diseased tubers, by weight, in 2005 and 2006, respectively, and 10.6 and 3.9%, by number) than Russet Burbank (respective means in 2005 and 2006 were 3.4,% and 1.2%, by weight, and 3.7,% and 1.2%, by number). Our findings indicate that metalaxyl applied in-furrow at planting is a viable option for control of pink rot caused by metalaxyl-sensitive strains of P. erythroseptica, whereas phosphite was ineffective.

History and Origin of Russet Burbank (Netted Gem) a Sport of Burbank

2014 ◽  
Vol 91 (6) ◽  
pp. 594-609 ◽  
Author(s):  
Paul C. Bethke ◽  
Atef M. K. Nassar ◽  
Stan Kubow ◽  
Yves N. Leclerc ◽  
Xiu-Qing Li ◽  
...  
Keyword(s):  
Russet Burbank

Effect of irrigation frequency on the incidence of second growth of Russet Burbank potatoes in north-west Tasmania

1988 ◽  
Vol 111 (2) ◽  
pp. 399-402 ◽  
Author(s):  
B. Chung ◽  
D. Armstrong ◽  
Sue Grice
Keyword(s):  
Water Stress ◽  
Potato Cultivar ◽  
High Temperature Stress ◽  
Russet Burbank ◽  
French Fries ◽  
Irrigation Frequency ◽  
North West ◽  
Second Growth ◽  
Tuber Bulking ◽  
High And Low Temperatures

In recent years, processors in Tasmania have introduced Russet Burbank as the most desirable potato cultivar for processing into French fries. Malformed tubers, collectively known as second growth, have been observed in some commercial Russet Burbank crops with the main defect being knobby tubers. Second growth of potato tubers has been shown to occur when the plant suffers a period of stress during the growth of the tubers such as drought, high and low temperatures, restricted soil aeration, interference with water and carbohydrate translocation and fertility imbalance (Sparks, 1958; Bodlaender, Lugt & Marinus, 1964; Iritani, 1981; Holder & Cary, 1984) or a combination of both drought and high temperature stress (Ohms, 1968). If stress from these factors is relieved, the renewed growth of the tuber is often confined to the eyes, producing knobby tubers (Moorby, 1978). Moderate water stress during early tuber bulking can lead to pear-shaped tubers (pointed at the basal end) whilst water stress during the latter part of the season can lead to tubers pointed at the apical end (Iritani, 1981). Knobby tubers are undesirable because knobs are easily broken off leading to yield loss and the exposure of tissue to infection. Severely pointed tubers cannot be processed efficiently into French fries.

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