MUTATIONS AND CROP IMPROVEMENT. III. IPOMOEA BATATAS (L.) POIR. (CONVOLVULACEAE)
نویسندگان
چکیده
منابع مشابه
Anthocyanins in Purple Sweet Potato (Ipomoea batatas L.) Varieties
Anthocyanins from purple sweet potatoes can serve as natural colorants due to their high heat and light stability and are commonly used in juices, alcoholic beverages, jams, confectioneries, bread, snacks and noodles. There are several commercially available varieties of purple sweet potatoes, which can vary in storage root size, shape, and color. During the last decade sweet potato cultivars w...
متن کاملDistributions, ex situ conservation priorities, and genetic resource potential of crop wild relatives of sweetpotato [Ipomoea batatas (L.) Lam., I. series Batatas]
Crop wild relatives of sweetpotato [Ipomoea batatas (L.) Lam., I. series Batatas] have the potential to contribute to breeding objectives for this important root crop. Uncertainty in regard to species boundaries and their phylogenetic relationships, the limited availability of germplasm with which to perform crosses, and the difficulty of introgression of genes from wild species has constrained...
متن کاملAntimutagenicity of sweetpotato (Ipomoea batatas) roots.
Antimutagenicity of the water extracts prepared from the storage roots of four varieties of sweetpotato with different flesh colors was investigated using Salmonella typhimurium TA 98. The extract from the whole roots of the purple-colored Ayamurasaki variety effectively decreased the reverse mutation induced not only by Trp-P-1, Trp-P-2, IQ, B[a]P, and 4-NQO but also by dimethyl sulfoxide extr...
متن کاملIsolation and Abiotic Stress Resistance Analyses of a Catalase Gene from Ipomoea batatas (L.) Lam
As an indicator of the antioxidant capability of plants, catalase can detoxify reactive oxygen species (ROS) generated by environmental stresses. Sweet potato is one of the top six most important crops in the world. However, its catalases remain largely unknown. In this study, a catalase encoding gene, IbCAT2 (accession number: KY615708), was identified and cloned from sweet potato cv. Xushu 18...
متن کاملChanges in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing.
There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an enzyme reaction with polyphenol oxidase (PPO). 5-O-Caffeoylquinic acid (5-CQA, "3-O-caffeoylquinic...
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ژورنال
عنوان ژورنال: Hereditas
سال: 2009
ISSN: 0018-0661
DOI: 10.1111/j.1601-5223.1965.tb01981.x