POTATOES: PRODUCTION, CONSUMPTION AND HEALTH BENEFITS

POTATOES: PRODUCTION, CONSUMPTION AND HEALTH BENEFITS

Library of Congress Cataloging-in-Publication Data

CONTENTS

PREFACE

Chapter 1: CHUNO AND TUNTA; THE TRADITIONAL ANDEAN SUN-DRIED POTATOES

ABSTRACT

INTRODUCTION

THE CHUÑO AND TUNTA PROCESSES

HEALTH ASPECTS OF CHUÑO AND TUNTA CONSUMPTION

BRIEF HISTORIC REMARKS OF THE POTATOCHUÑO AND TUNTA

CHUÑO PRODUCTION

Modern Production

CHUÑO AND TUNTA AT THE MARKET

REFERENCES

Chapter 2: EFFECTS OF CLIMATIC FACTORS ON POTATO CROP

ABSTRACT

I. INTRODUCTION AND PERTINENT BACKGROUND

Growth and Development Stages

II. AGROCLIMATOLOGY AND MANAGEMENT

Air Temperature, Solar Radiation and Photoperiod

Soil Temperature and Soil Temperature Management

Atmospheric Humidity and Wind, Wind Management

Wind Damage

Crop Evapotranspiration and Irrigation Requirements

Soil Moisture Requirements and Irrigation Management

Irrigation Scheduling

III. YIELD, QUALITY, AND DISEASE RESPONSETO IRRIGATION MANAGEMENT

Assuring Tuber Grade

Assuring Internal Tuber Quality

Irrigation and Microclimate Interaction with Potato Diseases and Pests

ACKNOWLEDGEMENTS

REFERENCES

Chapter 3: CLIMATE CHANGE: CHALLENGE FOR POTATO PRODUCTION IN SOUTH-EAST EUROPE

ABSTRACT

INTRODUCTION

CLIMATE CHANGE - FOCUS ON SOUTH EAST EUROPE

POTATO PRODUCTION

DIRECT AND INDIRECT EFFECTS OF CLIMATECHANGE ON POTATO

Carbon Dioxide

Temperature

Drought

WATER SAVING IRRIGATION STRATEGIES IN POTATO

Regulated Deficit Irrigation

Partial Root-Zone Drying

ADVANTAGES AND DISADVANTAGES OF RDI AND PRD FOR POTATO IRRIGATION

USE OF LOW QUALITY WATER FOR IRRIGATION

DROUGHT RESISTANCE STRATEGIES

POTATO BREEDING FOR DROUGHT TOLERANCE

Identification of Drought Tolerant Traits

Drought Responsive Genes

QTL Studies

Transgenic Plants

CONCLUSION

ACKNOWLEDGEMENTS

REFERENCES

Chapter 4: LAND SUITABILITY ASSESSMENT FOR POTATO CULTIVATION IN AN ITALIAN REGION: A GIS BASED ANALYSIS

ABSTRACT

1. INTRODUCTION

2. MATERIALS AND METHODS

2.1. Study Areas

2.2. GIS Model Evaluation

2.3. Crop Requirements

2.4. Evaluation Factors

2.5. Aggregation of the Layers

3. DATA ANALYSIS

CONCLUSION

REFERENCES

Chapter 5: IMPROVING THE CONDITIONS OF POTATO PRODUCTION BY THE AUTOMATION OF POTATO HARVESTING TASKS USING MACHINE VISION

ABSTRACT

1. INTRODUCTION

2. DEVELOPMENT OF MACHINE VISION SYSTEM

2.1. Machine Vision

2.2. UV Imaging

2.3. Image Processing

2.4. Potato Clod Discrimination Software

2.5. Handling Video Frames in the Software

3. DEVELOPMENT OF POTATO AND CLODSEPARATING MECHANISM

3.1. Mechanical Components

3.2. Experimental Tests of the Arranging Conveyors

3.3. Experimental Test of the Potato and Clod Separating Mechanism

CONCLUSION

REFERENCES

Chapter 6: POSTHARVEST DISEASES AND DISORDERS OF POTATO TUBER SOLANUM TUBEROSUM L.

ABSTRACT

INTRODUCTION

DISORDERS OF POTATO TUBERS

Sprouting

Greening

Black Heart

Chilling Injury

Blackspot

Other Disorders

DISEASES

Dry Rot

Soft Rot

Late Blight

Silver Scurf

CONCLUDING REMARKS

REFERENCES

Chapter 7: BIOREACTORS TO INDUCE POTATO MULTIPLICATION

ABSTRACT

INTRODUCTION

PRODUCTION OF DISEASE-FREE PROPAGULES

MULTIPLICATION OF POTATO MATERIALS USINGTISSUE CULTURE METHODS

MICROTUBER FORMATION AND USE OF BIOREACTORS

REDUCED COSTS VIA MICROTUBERS

TEMPORARY IMMERSION SYSTEMS

RECENT BIOREACTOR APPLICATIONS

CONCLUSIONS

REFERENCES

Chapter 8: SIGNAL TRANSDUCTION MECHANISMS INVOLVED IN POTATO DEVELOPMENTAL PROCESSES

ABSTRACT

INTRODUCTION

ENVIRONMENTAL FACTORS THAT AFFECT TUBER FORMATION

PHYTOHORMONES THAT CONTROL TUBER FORMATION

SUCROSE REGULATES TUBER FORMATION

GENE EXPRESSION AND ENZYMATIC ACTIVITIES CHANGE DURING TUBER DEVELOPMENT

GRAFT-TRANSMISSIBLE INDUCTION OF TUBERIZATION

SIGNAL TRANSDUCTION MECHANISMS INVOLVED IN TUBERIZATION

ROLE OF CDPKS IN TUBERIZATION

STCDPK1 COULD BE A KEY MEDIATOR IN THE SIGNAL TRANSDUCTION PATHWAYS TRIGGERED DURING TUBER DEVELOPMENT

DORMANCY AND TUBER SPROUTING

CONCLUSION

RERERENCES

Chapter 9: SWEET POTATO: HEALTH BENEFITS, PRODUCTION AND UTILIZATION IN CHINA

ABSTRACT

ABBREVIATIONS

1. INTRODUCTION

1.1. Origin of Sweet Potato

1.2. Botany of Sweet Potato

1.3. Common Uses of Sweet Potato

1.4. Sweet Potato in China

1.5. The Aim of this Chapter

2. NUTRITIONAL VALUE AND HEALTH BENEFITS OF SWEET POTATO

2.1. Overall Nutrition

2.2. Main Contribution of Sweet Potato to Health

3. PRODUCTION OF SWEET POTATO IN CHINA

3.1. Production

3.2. Regional Distribution

4. UTILIZATION OF SWEET POTATO IN CHINA

4.1. Pattern of Utilization

4.2. As Animal Feed

4.3. For Human Consumption

4.4. Industrially Processed Products

4.5. Summary

5. CONSTRAINTS FOR CHINESE SWEET POTATO INDUSTRY

5.1. Lags and Gaps between Breeding and Processing

5.2. Outdated Processing Technique and Equipments

5.3. Poor Packaging and Food Safety

5.4. Low Starch Extraction Efficiency

5.5. Production Process Standardization

5.6. Recycle of the Organic Wastes Generated by the Industry

6. DIRECTIONS FOR FUTURE DEVELOPMENT

6.1. Collaborations between Breeding and Processing Scientists

6.2. Standardized Technique and Specialized Equipments

6.3. Better Storage Facilities

6.4. Larger Factories

6.5. Comprehensive Utilization

7. FUTURE RESEARCH PRIORITIES

7.1. Sweet Potato Granules

7.2. Extracting Pigments

7.3. Function Study

7.4. Product Quality Standards

7.5. Convenience Food

CONCLUSION

REFERENCES

Chapter 10: POTENTIAL HEALTH-PROMOTING PROPERTIES OF POTATO-DERIVED PROTEINS, PEPTIDES AND PHENOLIC COMPOUNDS

ABSTRACT

1. INTRODUCTION

2. THE BASIC NUTRITIONAL VALUEOF POTATO PROTEINS

3. THE ROLE AND IDENTITY OF BIOACTIVITIES

3.1. Proteins and Peptides

3.2. Phenolic Compounds

4. POTENTIAL HEALTH BENEFITS

4.1. Bioavailability

4.2. Prevention of Cardiovascular Diseases

4.3. Antimicrobial/Antibiotic and Antifungal Properties

4.4. Other Bioactivities

CONCLUSIONS

REFERENCES

Chapter 11: COMPOSITION AND HEALTH BENEFITS

ABSTRACT

1. INTRODUCTION

2. COMPOSITION OF POTATO PEELS

2.1. Vitamins and Minerals

2.2. Fiber Content

2.3. Phenolic Compounds

3. ANTIOXIDANT ACTIVITY OF POTATO PEEL EXTRACT

4. ANTICARCINOGENIC AND ANTIMUTAGENICEFFECTS OF POTATO PEEL

5. GLUCOSE-LOWERING PROPERTIES OF POTATO PEEL

6. CHOLESTEROL-LOWERING EFFECTS OF POTATO PEEL

7. SAFETY CONCERNS OF PEELS – GLYCOALKALOIDS

7.1. Distribution and Factors Affecting Glycoalkaloid Contents

7.2. Post Harvest Effects on Glycoalkaloids

7.3. Harmful Effects of Potato Glycoalkaloids

7.4. Beneficial Effects of Glykoalkaloids

7.5. Safety Guidelines for Glycoalkaloids

CONCLUSION

REFERENCES

Chapter 12: BIOLOGICAL PROPERTIES OF POTATO PEPTIDES

ABSTRACT

INTRODUCTION

CONCLUSION

REFERENCES

INDEX