Potatoes origin

Sliwka, J., Wasilewicz-Flis, I., Jakuczun, H., Gebhardt, C. (2008). Tagging quantitative trait loci for dormancy, tuber shape, regularity of tuber shape, eye depth and flesh colour in diploid potato originated from six Solanum species. Plant Breeding, 127, 49-55. 

The potato originated in South America1 where the Incas cultivated and consumed it about 13 000 years ago,2 therefore the history of the potato in Europe and elsewhere in the world began after the discovery of the Americas. When the Spaniards, commanded by Pizarro, conquered Peru and Chile (1525-1543) they found both huge amounts of gold and the potato. They brought this new kind of food to Europe. From 1570 onwards, the potato spread throughout Europe.3... 

Where did potatoes originate as a cultivated crop What happened sometime after potatoes were introduced into Europe that tragically illustrated the vulnerability of the biosphere and food supply ... 

The purple add phosphatases of plant origin, in contrast, comprise a more heterogeneous class of enzymes A phosphatase from sweet potato, originally thought to depend upon Mn(III) for activity has recently been shown to consist of two apparently identical 53 kDa subunits, the holoenzyme bearing two atoms of iron However, discordance in the metal content may reflect differences in the spedes of sweet potato used in the isolation procedure, the Mn(in) protein being isolated from Japanese Kin-toki and the two-iron phosphatase from local American tubers In either case, at least one of these metal atoms is likely to be coordinated to tyrosyl residue(s) to account for the intense violet color and resonance Raman spectrum of the protein No direct evidence that the iron atoms in the two-iron protein are magnetically coupled is yet available, but spectroscopic similarities between the sweet potato and animal enzymes make this a reasonable conjecture. 

Most staple foods such as meat, white bread, potatoes and other vegetables, and most fmits are not artificially colored siace their natural appearance is perfecdy acceptable. Foods are usually colored because they have no natural color of their own, because their natural color was destroyed or drastically altered as a result of processiag or storage, or because their color varies greatly with the season of the year or their geographic origin. Thus, colorants are added to foods to make them appear the way the customer wants and expects them to appear. 

Storage stability studies for carfentrazone-ethyl compounds on crop matrices have shown a pattern of stability for at least 7-24 months, depending on the study program or the maximum sample storage interval for the study. Carfentrazone-ethyl was not stable in field corn starch, potato tuber and bovine kidney. The residue results indicated that a significant portion of carfentrazone-ethyl was converted to C-Cl-PAc in these matrices however, the total amount of carfentrazone-ethyl and C-Cl-PAc accounted for the original spiking level. Since both carfentrazone-ethyl and C-Cl-PAc were determined in these stability studies, the instability of carfentrazone-ethyl was not of any concern. 

On cooking maize starch the viscosity increases when the starch begins to gelatinise. As the temperature rises towards 95°C the viscosity falls. When the paste is cooled the viscosity rapidly increases. The variation of viscosity with temperature is characteristic for each different origin of starch. Potato starch, for example, has a lower gelatinisation temperature than maize starch but has a higher maximum viscosity. When cooled the viscosity of potato starch rises less. Once again amylopectin starches do not show this behaviour as they do not gel. 

The water-soluble iron tetrasulfophthalocyanine (FePcS) complex, which is cheap and available on an industrial scale, was also a very active and selective catalyst for the oxidation reaction. Starches of different origin (potatoes, rice, wheat, com) were oxidized by H202 following two operating modes, viz. oxidation in aqueous suspension and oxidation by incipient wetness. 

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