A four-year rotation is desirable for potatoes. Proper rotation of crops is one necessary practice for avoiding the holding over of potato diseases in the soil. For potato wilt control at least a four-year rotation should be used. The one shown here makes use of corn, grain, clover, and potatoes. The best basic crop rotation for Western Oregon is grain, clover seed, clover hay, and a cultivated...

The aim of this study was to determine the total phenolic (TP) content and antioxidant activity (AA) in yellow (cvs. Impala, Karin, Dita, Saturna) and purple-fleshed (cvs. Valfi, Violette) potatoes grown in the Czech Republic in 2004 in four locations in precise field trials. TP content was determined by Folin-Ciocalteau assay and AA by DPPH assay both in freeze-dried tuber matter. Results show...

The free amino acid asparagine and the reducing sugars glucose and fructose has been reported to serve as precursors for the heat-induced formation of potentially toxic acrylamide in a variety of plant-based food. To contribute to our knowledge about the levels of these precursors, we used ion-exchange chromatography to measure free asparagine and high-performance liquid chromatography (HPLC) t...

Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and ...

It is the common practioe that one, makes sweet-potato Shochu by fermenting the first mash consisting only of rice Koji for about 7 days and then by further fermentation of the second mash prepared by addition of the steamed, crushed sweet-potatoes to the first mash. The authors changed the process in several points: (1) Sweet-potatoes were used as cut, steamed pieces and added on the 9 th, and...

The production of food is responsible for major environmental impacts. Bearing this in mind, it is even worse when food is lost rather than consumed. In Switzerland, 46% of all processing potatoes and 53% of all fresh potatoes are lost on their way from field to fork. Our study therefore compares the environmental impacts of losses of fresh potatoes with those of French fries. With the aid of a...

Colored potatoes (Solanum tuberosum L.) provide a natural source of phytochemicals that help reduce the risk of diseases. However, there is a lack of information on the degree of variation of the antioxidant activity and polyphenolic contents of these native potatoes. Thus, the antioxidant activity (AA) and total phenolic content (TPC) of native Chilean potatoes were determined. Twelve potato l...

It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease...

Potatoes, members of the Solanaceae plant family, serve as major, inexpensive low-fat food sources providing energy (starch), high-quality protein, fiber, and vitamins. Potatoes also produce biologically active secondary metabolites, which may have both adverse and beneficial effects in the diet. These include glycoalkaloids, calystegine alkaloids, protease inhibitors, lectins, phenolic compoun...

Nitrogen fertilizer applications, for maximum fertilizer efficiencies and crop yields, should be based on the N required by the crop during its various growth stages. The objectives of this paper were to identify the N requirements of the potato plant (Solarium tuberosurn L.) during growth and to evaluate selected soil and plant tissue tests as indicators of the plant's N status. Growth analysi...