Abstract In Bangladesh, the third largest producer of potatoes in Asia, late blight, caused by Phytophthora infestans , is major constraint to production. Nevertheless, there a lack published information on pathogen population. A collection 69 isolates obtained from samples infected potato foliage collected 2018–2019 varied significantly their aggressiveness detached leaflets and tuber slices c...

Abstract Background Blackleg and tuber soft rot are among the most important potato diseases caused by bacteria belonging to genera Pectobacterium . This pathogen causes significant economic losses each year. The antagonistic activity of different bacterial cultures against this was studied. Results Six hundred eight isolated from tubers rhizosphere soils procured locations across Morocco were ...

Nowadays, there is a requirement for industries to eliminate carbon from their energy mix and substitute it with greener options. This calls investment in efforts facilitate the scaling up of technical advancements. Because huge amount waste, life cycle strategy has been used by industries, especially food industry, lessen environmental impact products. One sectors that burdens environment sign...

We cloned a 9.4-kb DNA fragment from Streptomyces scabies ATCC 41973 that allows the nonpathogen Streptomyces lividans 66 TK24 to necrotize and colonize potato tuber slices and produce scab-like symptoms on potato minitubers. Deletion analysis demonstrated that activity was conferred by a 1.6-kb DNA region. Sequence analysis of a 2.4-kb DNA fragment spanning the DNA region necessary for activit...

Viral diseases have been a major limiting factor threating sustainable potato (Solanum tuberosum L.) production in Pakistan. Surveys were conducted to serologically quantify the incidence of RNA viruses infecting potato; Potato virus X (PVX), Potato virus Y (PVY), Potato virus S (PVS), Potato virus A (PVA), Potato virus M (PVM) and Potato leaf roll virus (PLRV) in two major potato cultivars (De...

The effect of potato tuber composition, frying time and temperature on acrylamide formation in chips was investigated a mathematical model the kinetics is provided. Moisture-temperature–time profiles were obtained for slices during to enable determination ‘effective’ reaction by identifying critical moisture content (6% dwb) commence using dehydration curves calculate subsequent finished produc...