Mechanism of Chilling Injury in Sweet Potatoes Part V

Reduction of chilling injury in sweet lime by thiabendazole and benomyl during gold storage

Determination of Carotene in Sweet Potatoes.

The determination of carotene in fresh plant tissue is complicated by the presence of large amounts of water. The tissue must be dehydrated before the carotenoids can be extracted with fat solvents. This has been accomplished in the past by the addition of acetone or ethanol with a fat solvent such as Skellysolve B (8, 5). These methods employ a Waring blendor for disintegrating the tissue in t...

Breeding Sweet Basil for Chilling Tolerance

Sweet basil (Ocimum basilicum L., Lamiaceae) is a tropical species native to East Africa (Simon et al. 1990; Vieira and Simon 2000, 2006; Vieira et al. 2003). Sweet basil can be damaged in the field by chilling temperatures in spring and fall, and when stored and transported. Temperatures below 5°C lead to significant leaf necrosis and damage has been observed when temperatures drop below 10°C ...

A Biochemical Study of Curing Processes in Sweet Potatoes.

If sweet potatoes are to be stored for any leilgth of time they must be subjected immediately after digging to a suitable combination of temperature and humidity for effective curing of the roots. The physiology of curing is imperfectly understood because of our limited information of the essential chemical changes in the roots during curing,. Previous studies have been confined chiefly to carb...

Chilling Injury of Sweet Potato Shoots Reduced by Prior Incubation of H2O2 and NaCl

Excised shoot tips of sweet potato (Ipomoea babatas L.) were incubated in H2O2 or NaCl aqueous solution for 24h or 48h prior to a 3-day chilling at 2.5°C. Severity of chilling injury was visually observed during a post-chilling 7-day recovery at 21°C, and scored at 0 to 5 (none to most severe injury). In the first experiment, when cv. Purple (PUR) sweet potato shoots were subjected to 3-day chi...