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Accession Number 
  2010-12-Jl6038 
Authors 
  Atkinson, D., Thornton, M. K., Miller, J. S.
Author's Address 
  Correspondence address, M. K. Thornton, Department of Plant, 
  Soils and Entomological Sciences, Parma Research and Extension Center, 
  University of Idaho, Parma, ID, 83660, USA. 
  Tel. +1-208-722-6701. Fax +1-208-7226708. 
  E-mail [email protected]
Title 
  Development of Rhizoctonia solani on stems, stolons and tubers of potatoes I. Effect of inoculum source. 
Source 
  American Journal of Potato Research. 87, (4): 374-381, 2010.
Publication Type 
  Journal Article
Subject Headings 
  FUNGI
  POTATOES
  RHIZOCTONIA
  SOILS
Section 
  Fruits, vegetables and nuts
Subsection 
  Potatoes
Abstract 
  Rhizoctonia solani may affect potato growth, yield and grade through lesions on stems and stolons and through development of black scurf on 
  daughter tubers. R. solani inoculum can be found on seed potatoes and in the soil, although the relative importance of each inoculum source is 
  unknown. Field studies at Parma and Aberdeen, Idaho, were conducted in 2004 and 2005 to evaluate the importance of each source of inoculum on 
  the subsequent development of this disease. Seed of cultivars Ranger Russet (2004) and Russet Burbank (2005) was washed and sorted into three 
  (2004) and two (2005) levels of black scurf. Prior to planting, the plots were inoculated with R. solani cultures mixed with vermiculite at low,
  medium and high rates. Each level of seed inoculum was planted at each level of soil inoculum. Significantly greater levels of disease on stems
  and stolons was consistently found on plants grown from high inoculum seed compared to low inoculum seed. However, significant effects of soil 
  inoculum level on stem and stolon disease were rarely seen. In contrast, both seed and soil inoculum level influenced the development of black 
  scurf on daughter tubers. The largest response to soil inoculum level was seen when seed inoculum was low. copyright Potato Association of America 2010.
ISSN 
  1099-209x
DOI
  http://dx.doi.org/10.1007/s12230...
Language 
  English  
Language of Summary 
  Spanish
Language Description 
  English with Spanish Summary
Year of Publication 
  2010
Entry Date 
  20100913

  * Copyright 2013 International Food Information Service (IFIS Publishing). All Rights Reserved. *

Accession Number 
  2010-12-Jl6035 
Authors 
  Miles, G. P., Samuel, M. A., Jianchi Chen, Civerolo, E. L., Munyaneza, J. E.
Author's Address 
  Correspondence address, J. E. Munyaneza, Yakima Agricultural Research 
  Laboratory, USDA-ARS, 5230 Konnowac Pass Road, Wapato, WA, 98951, USA. 
  Tel. +1-509-4546564. Fax +1-509-4545646.
  E-mail [email protected]
Title 
  Evidence that cell death is associated with zebra chip disease in potato tubers.
Source 
  American Journal of Potato Research. 87, (4): 337-349, 2010.
Publication Type 
  Journal Article
Subject Headings 
  CELLS
  DISEASES PLANT
  FRYING
  FRYING PROPERTIES
  PHYSIOLOGY
  PLANT DISEASES
  POTATOES
Section 
  Fruits, vegetables and nuts
Subsection 
  Potatoes
Abstract 
  Zebra chip (ZC) is an established and highly destructive disease of potato (Solanum 
  tuberosum L.) that occurs in several southwestern states of the United States, Mexico, 
  Central America, and New Zealand. The causal agent for this disease has not been identified. 
  However, the bacterium "Candidatus Liberibacter solanacearum" and the potato psyllid, 
  Bactericera cockerelli (Sulc), its insect vector, are associated with the disease. Tubers 
  from ZC-affected potato plants exhibit dramatic browning of vascular tissue concomitant with 
  "necrotic flecking" both of which can affect the entire tuber. Upon frying, these tubers 
  develop a characteristic striped pattern of discoloration rendering them unmarketable. These 
  characteristic ZC symptoms in the tubers have been suggested to be associated with general 
  cell death, though no evidence to confirm this hypothesis has been shown. In order to 
  determine if cell death is associated with ZC disease, a series of experiments were 
  undertaken. Cell death was initially quantified by comparing cellular ion leakage from 
  ZC-affected and ZC-free tubers. Levels of ion leakage were found to be significantly higher 
  in ZC-affected tubers compared to ZC-free tubers. To examine further the association of cell 
  death with ZC disease, ZC-affected and ZC-free tubers were compared using classical 
  histochemical staining methods in conjunction with optical microscopy, which revealed layers 
  of dead cells surrounding numerous, small, irregularly-shaped lesions throughout the 
  parenchymatic medullary region, vascular ring and cortex of ZC-affected tubers. This cell 
  death was confirmed using high-resolution, field-emission scanning electron microscopy 
  (FE-SEM) of fresh-cut tuber tissue. copyright Potato Association of America 2010.
ISSN 
  1099-209x
DOI
  http://dx.doi.org/10.1007/s12230...
Language 
  English
Language of Summary 
  Spanish
Language Description 
  English with Spanish summary
Year of Publication 
  2010
Entry Date 
  20100913
Update Code 
  2012112

  * Copyright 2013 International Food Information Service (IFIS Publishing). All Rights Reserved. *

Accession Number 
  1999-08-Nv0440 
Author 
  Stewart, P.
Patent Assignees 
  1129143 Ontario Inc.
Patent Priority 
  US 792646 (19970131)
Title 
  Fat imitator and process for its production. 
Source 
  United States Patent. 1999.
Publication Type 
  Patent
Subject Headings 
  FAT SUBSTITUTES
  FOODS
  PATENTS
Section 
  Fats, oils and margarine
Subsection 
  Patents
Patent Number 
  US 5 876 778
Abstract 
  A process for producing a fat imitator (substitute) by combining a complex and 
  simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a 
  salt is described. The complex carbohydrate used may be derived from a whole, dehulled cereal grain, 
  legume seed or plant tuber. Simple carbohydrates may be derived from a sugar solid or syrup. 
  Proteinaceous material must contain a min. protein content of 20% wt. as determined by 6.25% x 
  nitrogen content. The gum or hydrocolloid polycarbohydrate may be of vegetable, algal, animal 
  or bacterial origin. The salt may be sodium or potassium chloride, phosphate, acetate, citrate, 
  lactate or gluconate, or an ammonium phosphate, acetate, citrate, lactate or gluconate, 
  or any combination of these. [From En summ.]
Language 
  English
Year of Publication 
  1999
Entry Date 
  19990601
Update Code 
  2012112

  * Copyright 2013 International Food Information Service (IFIS Publishing). All Rights Reserved. *

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