Potato is a major staple food crops in the hilly region of Nepal. To assess production economics and marketing potato, study was conducted at Siddicharan municipality Molung rural Okhaldhunga, Nepal 2019. Altogether 60 samples, 30 from each location were selected randomly Economic analysis performed through cost benefit Cobb Douglas Production function. Amongst different variety used by farmers...

UNLABELLED Potatoes accumulate toxic steroidal compounds that could be harmful for humans if consumed in high quantities and must be controlled. In this study, we were interested in assessing the levels and variation of glycoalkaloid content in 60 varieties of potato planted in 2 trial sites over 2 y. Total glycoalkaloid levels ranged from 4 to 957 mg/kg of dry weight in the flesh and from 150 ...

Essentially all plant species exhibit heritable genetic variation for resistance to a variety of plant diseases caused by fungi, bacteria, oomycetes or viruses. Disease losses in crop monocultures are already significant, and would be greater but for applications of disease-controlling agrichemicals. For sustainable intensification of crop production, we argue that disease control should as far...

Twenty two potato accessions from USA were evaluated for nutrient contents. Two Bangladeshi varieties were also included for comparison. Nutritional analyses were performed in the Department of Agricultural Chemistry, BAU during November, 2014 to April, 2015. Considering macro nutrient content, the highest values of N, P, K and S were found in the accession AC 10062 whereas Ca and Mg contents w...

The article presents data on study of the productivity potato early ripening varieties (Legenda, Russia; Red Scarlet, Netherlands) and middle-early (Irbitskiy Gala, Germany) grown aeroponic installations in artificial lighting conditions: three-tier adaptive installation (“Syntol” production) single-tier produced by “Biological systems” plant. Potato plants were characterized active growth deve...

In today’s world, it is known that potato become important commodity as well spread around the continents. Because of not only nutrition content but also vastly consumed because its highly yield per acre. However, there are some factors contribute to quality loss itself, one them discoloration in raw potato. This experiment aimed determine on sort potatoes due cooking process. The was conducted...

As the northern hemisphere growing season gets under way, hundreds of thousands of hectares will be planted with a variety of genetically modified crops, but not in Europe: the European Commission has just granted permission for the planting of a GM variety of potato, bringing the number of allowed crops to two but many individual states will still resist them. And the potatoes will not be for ...

Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato c...