The effect of maleic hydrazide (potassium salt) on potato yield, sugar content and chip color of Kennebec and Norchip cultivars

Indole-3-acetic acid, 2,4-dichlorophenoxyacetic acid, and maleic hydrazide were applied as foliar sprays to 10-week-old sugarcane plants during initial studies of the interrelationships of growth-regulating materials with the sugar-metabolizing enzymes of sugarcane. Leaf samples were harvested at 1, 3, 9, and 27 days following treatment for sugar and enzyme assays. Sugar analyses were run for total ketoses, sucrose, fructose, and total reducing sugars, with glucose being determined by calculation. A series of acid phosphatase assays were conducted using as substrates the following compounds: ß-glycerophosphate, adenosinetriphosphate, uridine diphosphate glucose, glucose-1-phosphate, glucose-6-phosphate, fructose-6- phosphate, fructose-1,6-diphosphate, and 3-phosphoglyceric acid. Additional enzymes included invertase, amylase, hexokinase, phosphohexose isomerase, aldolase, triosephosphate dehydrogenase, phosphoglyceryl kinase, condensing enzyme, isocitric acid dehydrogenase, transaminase, peroxidase, and glucose oxidase. All enzyme preparations consisted of dialyzed water-soluble protein extracted from freeze-dried leaf tissue and precipitated with ammonium sulfate between 35 and 95 percent of saturation.

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Influence of Storage Duration and Temperature on Sweet Potato Sugar Content and Chip Color

Journal of Food Science ◽

10.1111/j.1365-2621.1986.tb10883.x ◽

1986 ◽

Vol 51 (1) ◽

pp. 239-240 ◽

Cited By ~ 11

Author(s):

DAVID H. PICHA

Keyword(s):

Sweet Potato ◽

Sugar Content ◽

Chip Color ◽

Storage Duration

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Gamma irradiation of potatoes: Effects on sugar content, chip color, germination, greening, and susceptibility to mold

American Potato Journal ◽

10.1007/bf02855008 ◽

1957 ◽

Vol 34 (2) ◽

pp. 31-41 ◽

Cited By ~ 15

Author(s):

Sigmund Schwimmer ◽

Horace K. Burr ◽

W. O. Harrington ◽

William J. Weston

Keyword(s):

Gamma Irradiation ◽

Sugar Content ◽

Chip Color

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CHIP COLOR, SUGAR CONTENT AND YIELD OF SUMMER POTATOES DURING GROWTH IN SOUTHERN ONTARIO

Canadian Journal of Plant Science ◽

10.4141/cjps89-044 ◽

1989 ◽

Vol 69 (1) ◽

pp. 341-346 ◽

Cited By ~ 3

Author(s):

M. J. LESZKOWIAT ◽

R. Y. YADA ◽

D. W. STANLEY ◽

R. H. COFFIN ◽

A. W. McKEOWN

Keyword(s):

Solanum Tuberosum ◽

Reducing Sugars ◽

Solanum Tuberosum L ◽

Sugar Content ◽

Chip Color ◽

Potato Cultivars ◽

Marketable Yield ◽

Southern Ontario ◽

Sugar Levels ◽

Standard Cultivar

Tubers of five summer potato cultivars were monitored weekly for chip color, reducing sugars, sucrose, and marketable yield for 4 wk commencing 3 July, about 80 d after planting, in 1985 and 1986 at Harrow and Simcoe, Ontario. Atlantic and Conestoga tubers generally contained the lowest sugar levels, were the only cultivars to produce acceptable colored chips by 3 July, and had lighter chip color than all cultivars, even lighter than the standard cultivar, Superior. Conestoga yields by 3 July (about 13 t ha−1) exceeded those of Superior (about 10 t ha−1), but Atlantic required 7–10 d more growth to produce comparable yields. Atlantic and especially Conestoga may be more suitable than Superior for use as main summer chipping cultivars in southern Ontario.Key words: Solanum tuberosum L., cultivar, chip color, sugar content, marketable yield, maturity

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The effect of scion and stock autografting and heterografting on specific gravity, sugar content and chip color of potatoes

American Potato Journal ◽

10.1007/bf02871603 ◽

1988 ◽

Vol 65 (3) ◽

pp. 141-145

Author(s):

George C. C. Tai ◽

Robert H. Coffin ◽

Rickey Y. Yada

Keyword(s):

Specific Gravity ◽

Sugar Content ◽

Chip Color

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Liquid Chromatographic Determination of Maleic Hydrazide in Technical and Formulated Products: Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/89.4.929 ◽

2006 ◽

Vol 89 (4) ◽

pp. 929-936 ◽

Cited By ~ 2

Author(s):

James L Mertz ◽

Dora Y Lau ◽

David M Borth ◽

E D Ausan ◽

O Bennett ◽

...

Keyword(s):

Data Analysis ◽

Standard Deviation ◽

Potassium Salt ◽

Maleic Hydrazide ◽

Collaborative Study ◽

Laboratory Data ◽

Internal Standard ◽

Reversed Phase ◽

Reproducibility Standard Deviation ◽

Repeatability Standard Deviation

Abstract Fourteen collaborating laboratories assayed maleic hydrazide (MH), 6-hydroxypyridazin-3(2H)-one, in technical and formulated products by reversed-phase liquid chromatography (LC) with sulfanilic acid as an internal standard. The active MH in the samples (6 lots) ranged from 16% (expressed as the potassium salt) to 98% (MH in the technical). A small amount of 1 M KOH was added to the technical MH and analytical standards to create the potassium salt of the analyte which is soluble in water. Test samples and standards were extracted with water containing the internal standard before analysis by LC on a C8 column with an ion-pairing eluting solution and UV detection at 254 nm. The concentration of MH was calculated by comparing the peak area response ratios of the analyte and the internal standard with those in the analytical standard solution. Eleven laboratories weighed each test sample twice with single analysis. Three laboratories weighed each sample once and made duplicate injections on the LC system. The data were analyzed using the 11 laboratories' results. A second data analysis was done including all laboratory results using a Youden pair approach, selecting one of 2 duplicate assay values randomly for each laboratory and sample. In the first data analysis, the repeatability standard deviation ranged from 0.07 to 1.39%; reproducibility standard deviation ranged from 0.22 to 1.39%. In the second data analysis (using all laboratory data), repeatability standard deviation ranged from 0.09 to 0.86%; reproducibility standard deviation ranged from 0.22 to 1.31%.

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THE EFFECT OF MALEIC HYDRAZIDE ON CERTAIN CHEMICAL CONSTITUENTS OF FLUE-CURED TOBACCO

Canadian Journal of Plant Science ◽

10.4141/cjps61-020 ◽

1961 ◽

Vol 41 (1) ◽

pp. 170-175 ◽

Cited By ~ 3

Author(s):

E. C. Birch ◽

L. S. Vickery

Keyword(s):

Total Alkaloid ◽

Maleic Hydrazide ◽

Chemical Constituents ◽

Sugar Content ◽

Reducing Sugar ◽

Total Sugar ◽

Chlorine Content ◽

Calcium Magnesium ◽

Treated Plant ◽

Total Alkaloid Content

Maleic hydrazide applied to flue-cured tobacco at topping time at five different rates, ranging from 0.75 to 3.75 pounds of the actual chemical per acre, increased the total sugar and reducing sugar content throughout the plant. The total alkaloid content in the upper part of the plant was decreased more by low rates than by high rates of the applied chemical. The total ash, calcium, magnesium, phosphorus and chlorine content was reduced in the upper part of the treated plant, whereas the potassium content was not affected.

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Residue and Sucker Control from Two Formulations of Maleic Hydrazide (MH)

Beiträge zur Tabakforschung International/Contributions to Tobacco Research ◽

10.2478/cttr-2013-0555 ◽

1985 ◽

Vol 13 (1) ◽

pp. 55-58

Author(s):

TJ Sheets ◽

H Seltmann

Keyword(s):

Active Ingredient ◽

Potassium Salt ◽

Maleic Hydrazide ◽

Curing Process ◽

Apparent Loss

AbstractData from experiments conducted at one location in 1980 and two in 1981 showed that MH residues were greater on flue-cured tobacco after application of a K-MH (potassium salt of MH) formulation than of a DEA-MH (diethanolamine salt of MH) formulation at the same rate of active ingredient. On cured lamina mean residue values from K-MH for the two locations in 1981 were 48 % and 61 % greater than those for DEA-MH. There was no apparent loss of residue for either formulation during the curing process. Sucker control was less efficient with the DEA-MH than with the K-MH formulation and was associated with the level of residue in the leaf.

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Relationships Among Reducing Sugar, Asparagine, and Chip Color in Wild Solanum Species

HortScience ◽

10.21273/hortsci.41.4.967d ◽

2006 ◽

Vol 41 (4) ◽

pp. 967D-967

Author(s):

Leah C. McCann ◽

Philipp W. Simon

Keyword(s):

Sugar Content ◽

Amino Acid Content ◽

Chip Color ◽

Solanum Species ◽

Reducing Sugar ◽

Breeding Programs ◽

Plant Introductions ◽

Wild Solanum Species ◽

Cultivated Potatoes ◽

Cold Induced Sweetening

When stored at temperatures less than 10 °C, tubers of all cultivated potatoes exhibit cold-induced sweetening (CIS) during which starch degrades to sucrose, glucose, and fructose. Upon frying at high temperatures, the reducing sugars (Fru, Glu) interact with free amino acids via the non-enzymatic Maillard reaction to form dark-colored chips that are unacceptable to consumers. In addition, scientists recently discovered that the toxic chemical acrylamide is also produced during frying. Although storage at warmer temperatures reverses CIS and circumvents dark chip production, the probability of storage loss due to shrinkage and disease increases. Wild Solanum species form the backbone of many potato-breeding programs. In this study, we evaluated 36 different plant introductions (PI) including 20 different species, grown in Madison and Rhinelander, Wis., to identify germplasm resistant to CIS for genetic analysis. After storage for 2–3 months at 4 °C, tuber sugar and amino acid content were analyzed via HPLC and slices were fried to determine chip color. Sugar and chipping data support previous research indicating CIS resistance in S. okadae, S. raphanifolium, and S. phujera. Interestingly, some germplasm selections with high reducing sugar content produced light-colored chips, indicating exceptions to the typical correlation between reducing sugar content and chip color. Genetic bases to these exceptions are under evaluation.

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