Exploring possibilities of enhancing water use efficiency in potato: A review

Climate change threatens the global agriculture sustainability. Among different kinds of abiotic stresses, water stress is the most devastating component which curtails potato crop productivity. Our recent knowledge is limited concerning water stress tolerance and water use efficiency in potato. Many efforts are being made by the scientific community to reduce water use and to produce “more crop per drop”. This review elaborates quantitative and qualitative aspects of multiple stress mechanisms and their regulating system related to present scenario of water use efficiency (WUE) requirements. WUE can only be improved by using multidisciplinary promising research approaches like molecular breeding, high throughput genotyping, multi-gene transfer and bioinformatics applications to unleash the information needed to exploitation of required traits in potato

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Not AvailableThe present study was conducted to estimate the variation in bio-chemical parameters among eight different parts viz. bud end cortex, bud end medulla, central cortex, central medulla, pith, stem end cortex, stem end medulla and peel of potato tuber of processing varieties. Concentration of dry matter, reducing sugar, sucrose and starch content were higher in cortical region than in medullar region of stem end, bud end and central portion. Variety Kufri Chipsona-1 had maximum dry matter content in stem end cortex (SEC 30.34 %), followed by Kufri Frysona (SEC 27.71 %). Mean reducing sugar values were comparatively more in bud end cortex (BEC 111.3 mg/100 g Fresh Weight) and lowest in stem end medulla (SEM 44.05 mg/100 g FW). Bio-chemical contents varied considerably within different parts of tuber as well as in different genotypes. The information generated in this study can help processors for effective utilization of potato for various types of processing products viz., chips and French fries.Not Availabl

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Not AvailableThe present study was conducted to estimate the variation in bio-chemical parameters among eight different parts viz. bud end cortex, bud end medulla, central cortex, central medulla, pith, stem end cortex, stem end medulla and peel of potato tuber of processing varieties. Concentration of dry matter, reducing sugar, sucrose and starch content were higher in cortical region than in medullar region of stem end, bud end and central portion. Variety Kufri Chipsona-1 had maximum dry matter content in stem end cortex (SEC 30.34 %), followed by Kufri Frysona (SEC 27.71 %). Mean reducing sugar values were comparatively more in bud end cortex (BEC 111.3 mg/100 g Fresh Weight) and lowest in stem end medulla (SEM 44.05 mg/100 g FW). Bio-chemical contents varied considerably within different parts of tuber as well as in different genotypes. The information generated in this study can help processors for effective utilization of potato for various types of processing products viz., chips and French fries.Not Availabl

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Not AvailableInvertase activity and processing attributes of three potato cultivars were studied to find the reason for deterioration of processing quality during their prolonged storage in commercial cold stores (4°C) as compared to elevated temperature storage (12°±0.5C), with CIPC (Isopropyl-N-(3-Cholorophenyl) carbamate). Lower storage temperature (4°C) tended to be more effective in increasing invertase activity of potato tubers than elevated temperature. Non-processing cultivar viz., Kufri Pukhraj resulted in accumulation of more invertase activity than relatively two processing cultivars. Kufri Chipsona-1 and Kufri Chipsona-3 at 12°±0.5°C possessed basal invertase activity ranging from 39.3 to 79.8 and 54.1 to 93.8 (µmoles hexose h-1 g-1 f.wt.) respectively, during two years. Total invertase activity at 4°C increased abruptly and remained high from 30 to 60 days of storage. The activity progressively reached 90.6 to 106.6 and 81.4 to 101.3 during both the years respectively, after 60 days of storage to that observed initially. Reducing sugar content increased from 23.3 to 105.7 and 389.0 to 1138.2 (mg 100g-1 f.wt.) after 90 days of storage at 12°±0.5°C and 4°C, respectively. Studies concluded that basal and total invertase, were responsible for cold-induced sweetening and resulted in deterioration of processing quality of potatoes during storage at 4°C. Since this activity is low at 12°±0.5°C, the processing traits remained acceptable to industry and consumers.Not Availabl