Potatoes affecting

The experiment could be extended by carrying out these investigations e How does the variety of potato affect the flavour of the chip ... 

Up until 1986 the major use for 2-j -butylphenol was in the production of the herbicide, 2-j -butyl-4,6-dinitrophenol [88-85-7] which was used as a pre- and postemergent herbicide and as a defoHant for potatoes (30). The EPA banned its use in October 1986 based on a European study which showed that workers who came in contact with 2-j -butyl-4,6-dinitrophenol experienced an abnormally high rate of reproduction problems. Erance and the Netherlands followed with a ban in 1991. A significant volume of 2-j -butyl-4,6-dinitrophenol is used worldwide as a polymerization inhibitor in the production of styrene where it is added to the reboiler of the styrene distillation tower to prevent the formation of polystyrene (31). OSBP is used in the Par East as the carbamate derivative, 2-j -butylphenyl-Ai-methylcarbamate [3766-81-2] (BPMC) (32). BPMC is an insecticide used against leaf hoppers which affect the rice fields. 

The colors and stabilities of anthocyanin extracts from purple- and red-flesh potatoes were less affected by pH and temperature than commercial concentrates of... 

Tamm (2000) pointed out that there is a ban pending on the use of copper, which will seriously affect production of organic potatoes. 

After use, herbicides decompose slowly, and so affect cultivated plants for many years. In 1990, investigations in many regions of the USSR detected herbicides phytotoxic effects, especially among the si/m-triazine class, on different cultivars in many varied situations [13]. These sym-triazine herbicides, such as protrazin, simazin, atrazine, metazin, and prometrin, were used in different oblasts of the Ukraine, Kirgizia, Kazakhstan, Russia and Moldavia in previous years, especially on corn. Residual herbicide aftereffects led to the suppression and death of crops such as winter wheat, oats, barley, rye, potatoes, beets and sugar beets, linen, onions, watermelons and other melons, and sunflowers. 

Lapwood, D.H. (1977). Factors affecting the field infection of potato tubers of potato tubers of different cultivars by blight (Phytophthora infestans), Annals of Applied Biology, 85, 23 -2. 

Chandler LA and Schwartz SJ. 1988. Isomerization and losses of trans-(3-carotene in sweet potatoes as affected by processing treatments. J Agric Food Chem 36 129—133. 

Signs Causes warty outgrowths on all tissues other than the roots. Most frequently affected are the stems, stolons, and tubers. Outgrowths can be tan, green, or brown. Currently there is no control for this disease. Once introduced into a field, the entire crop may be rendered unmarketable. Moreover, the fungus is so persistent that potatoes cannot be grown again safely for many years. 

In the first year, the maximum concentrations of sulfoxide and sulfone in soil, seed potatoes, and foliage were approximately 2, 2, and 6 times, respectively, the concentrations of those metabolites measured in the second and third year treatments. These results demonstrated that enhanced microbial degradation of relatively minor insecticidal compounds in the soil can significantly affect insecticide levels in the plant (when these degradation products are the major insecticidal component accumulated). As the sulfoxide and the sulfone metabolites are the major toxicants in the foliage of potato plants grown in disulfoton-treated soil, this reduction in toxicant residues overtime can be expected to reduce insecticide efficacy. 

Mondy NI, Munshi CB. 1988. Chemical composition of the potato as affected by the herbicide, metribuzin Enzymatic discoloration, phenols and ascorbic acid content. J Food Sci 53 475-476. 

As a result of the widespread global distribution of solanaceous plants (atropine containing members of the potato family), a variety of cultures have employed them Similar poisoning occurred among Colonial troops in Virginia in 1676. The affected soldiers needed confinement for eleven days (a surprisingly long... 

Nonaka, M., Sayre, R. N., and Weaver, M. L. (1977). Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils. Am. Potato ]. 54,151-159. 

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