A rapid micro-starch quantitation method for potato callus and its application with potato tubers

The procedure described was developed as a micro-starch method for potato callus tissue (0.1-0.2% starch on a fresh weight basis) and then evaluated with macro-starch samples of potato tubers harvested during three physiological stages of development. This method consisted of the following steps: (a) a mild alkaline-sonic extraction of starch from lyophilized 80% aqueous ethanol-washed samples, (b) starch hydrolysis of the neutralized, filtered extracts by 1 N HC1, and (c) the determination of liberated glucose by the specific glucose oxidase system. Results with this procedure were as sensitive and accurate (SD ± 0.86%) as with other starch-specific methods with more extensive starch isolation and purification steps.     

A method for the rapid estimation of glycoalkaloids in potato tubers

A rapid method for estimating glycoalkaloid levels in potato tubers has been developed. It is basically a screening technique whereby large numbers of samples can be assigned to categories of alkaloid level such as very low, low, medium and high. The elapsed time is typically four hours and the per sample time 12 to 15 minutes when large numbers are run. Weighed tuber samples are cut up and blended with a volume (ml) of extracting solution equal to the weight of the sample in g. After blending for four minutes, a portion of the extract is poured on to a fluted filter. An aliquot of the filtrate is treated with an antimony trichloride reagent and the color is read at 550 nm after 15 min.     

A rapid method for determining blackspot susceptibility of potato clones

Two methods of determining susceptibility of potato clones to blackspot were compared: (1) bruising by weight dropping and (2) bruising by abrasive peeling. A highly significant positive correlation was obtained between the intensity of enzymatic discoloration following abrasive peeling and the amount of blackspot that developed by weight dropping (r=0.93). Abrasive peeling was more rapid than the weight-dropping method. Tuber samples were abraded 30 sec and the amount of enzymatic discoloration evaluated after 24 hr. The need for individually bruising and hand peeling of tubers was eliminated with this method. Because of the rapidity of the abrasive peeling method, it can be used effectively in potato breeding programs to screen large numbers of clones for blackspot susceptibility. Results indicate that tuber maturity affects enzymatic discoloration and blackspot susceptibility. Immature tubers, dug while the vines are still green, are more resistant to blackspot than mature tubers. Tuber maturity therefore must be considered when screening clones for susceptibility to blackspot.     

A rapid and simple method for determination of potato chloroplast DNA type

A procedure for restriction enzyme analysis of the potato chloroplast DNA (ctDNA) is described. The advantages of this method are: 1) rapid determination of ctDNA type, 2) no ultracentrifugation, and 3) low cost of analyses. This method makes it easy to distinguish the ctDNA types of wild and cultivated potato accessions.     

A rapid method of testing plants in the field for potato virus X

American Journal of Potato Research - A method is described whereby a team of four people can use a variant of the serological precipitin reaction to test over 125 plants an hour in the field for...     

A non-destructive method for rapid evaluation of boiling quality of potato tubers

A non-destructive method for rapid evaluation of boiling quality of potatoes has been developed. The method is based on the degree of sloughing, after-cooking darkening and colour of tuber fractions (cores of 1.3 cm in diameter) cooked in test tubes at 118°C for 25 min. Using sixteen potato cultivars, with 20–30% dry matter content, boiling quality results obtained by the new method were compared to sloughing and after-cooking darkening values obtained by boiling quartered tubers in aluminum sauce pans on a standard electric stove. The correlation coefficient between sloughing data obtained by the two methods was 0.912 (P< -0.001). The new method has proven to be simple, reproducible and highly suitable for evaluating a large number of potato samples. This should make it attractive for routine use by potato breeders.     

A rapid method for the determination of sulphur dioxide in sulfited potato flakes

A simple and rapid method is presented for the determination of sulfite in dehydrated potato flakes. Special extraction and filtration techniques are used to prevent potato cell rupture and subsequent release of the starch. Presence of cooked starch would interfere greatly with filtration of the extract. An iodimetric titration and simple calculation yield reproducible results with little effort or time.     

Sensory evaluation as a tool in breeding potatoes for French fries and flakes

Standardized sensory evaluation of advanced breeding clones developed in the research program of the Horticulture Department at North Dakota State University has been conducted annually since 1980. Procedures used by the USDA-ARS Potato Research Laboratory for processing tubers into partially fried french fries or flakes are described along with the procedures used for finish-frying of the fries and rehydrating the flakes in preparation for sensory evaluation in the Food and Nutrition Department at North Dakota State University. Following brief training, panelists evaluate the fries and flakes from each clone in triplicate for color, flavor, and texture. Procedures for determining length of fries and limpness of fry strips are described. Samples of 334 clones prepared as french fries and 135 clones prepared as flakes have been evaluated. Examples are given of types of data collected with interpretation of results in relationship to their use in the breeding program.     

A two-step ELISA for rapid,reliable detection of potato viruses

The reliability of the standard double antibody sandwich enzymelinked immunosorbent assay (DAS-ELISA) was compared with a shorter, two-step DAS procedure in which sample and conjugate were mixed and incubated together in one step. The two assays were compared using beet western yellows virus and potato leafroll, M, S, X, and Y viruses. The two-step procedure was more sensitive,i.e., it detected small quantities of virus with greater statistical reliability than the standard procedure. At high virus concentrations, the standard produced stronger ELISA reactions than the two-step assay, but both assays were reliable. Since all of the viruses tested withstood high incubation temperatures, the incubation period for the two-step procedure could be reduced to 1 hr at 30 or 37 C. Therefore, assays could be completed within 2 hr using the two-step procedure compared with 2 days for the standard procedure. Reliable results were achieved with samples prepared by grinding tissues in buffer or, more simply, by adding pure, pressure extracted juice directly to conjugate in assay wells. Coating plates with gamma globulins or with F(ab′)₂ fragments of gamma globulins gave equally reliable results with all viruses except potato leafroll, where coating with gamma globulins was superior.     

A rapid method of estimating the content of coagulable protein in potato tubers

Summary The content of coagulable protein in juice from tubers of twenty potato varieties was estimated with microbiuret reagent and from Kjeldahl nitrogen. The correlation coefficient was 0.98. The microbiuret method can be used as a rapid, means of screening for content of coagulable protein in potato breeding.     

A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved product

Frozen par-fries were processed in January and February using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. Prior to par-frying the raw potato slices were treated chemically or physically in order to increase the amount of bound water, or to remove water. At each processing date total solids of the raw and treated tissue were determined. Par-fries were analyzed for fat content. Treated samples were microwave heated and evaluated for sensory qualities as compared to frozen par-fries heated in a conventional oven. In no cases were the microwaved fries superior to the oven-heated fries in color, flavor, or texture. Drying the blanched fries in an oven for 10 min. prior to par-frying produced a microwaved product that was quite similar to the oven-heated fries, particularly in the case of the BelRus potatoes. In all cases BelRus potatoes absorbed less fat on par-frying than did Russet Burbank potatoes.     

An easy, rapid, and inexpensive DNA extraction method, “one-minute DNA extraction,” for PCR in potato

A simple DNA extraction method was developed by modification of the SDSpotassiumacetate method (Dellaporta et al. 1983). It can be completed in one minute and produced sufficient DNA for 500 RAPD or other conventional PCR amplifications.     

Sensory quality of French fries prepared from BelRus and Russet Burbank potatoes

Frozen par-fries were processed in January, February, and March using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. At each processing date, total solids of the raw tissue were determined and the par-fries were analyzed for fat content. Samples were finish-fried and presented to panels for evaluation of sensory qualities. The color, flavor, and textural properties of frozen French fries prepared from BelRus potatoes, which were considerably higher in total solids content and absorbed less vegetable oil, were significantly preferred by sensory panels to French fries processed from Russet Burbank potatoes.