Sunrise: An early maturing,golden nematode resistant,round, white potato variety

The Sunrise potato variety is an early maturing variety with round to oblong, moderately smooth, white skinned tubers with medium-shallow eyes. Its characteristics are closely parallel to those of Superior, except Sunrise is resistant to race A of the golden nematode (Globodera rostochiensis). Sunrise is primarily a table potato; however, in southern areas it can be used for chips when processed without prolonged storage at low temperatures. Sunrise is resistant to virus X and does not show the net necrosis symptoms caused by leafroll virus. Its parents are Wauseon and B 6563-2, a selection from the USDA breeding program.     

欧拉羊在甘南半农半牧区与山谷型藏羊的适应性对比

从甘南州玛曲县河曲马场引进欧拉羊种公羊30只,投放到卓尼县的半农办牧区进行放牧,观察欧拉羊的行为表现、生长发育、生理生化指标、繁殖性能、发病与死亡情况,结果各项指标正常,适应性良好,充分发挥了种公羊的生产性能,且具有杂交改良山谷型藏羊的优势,引种获得成功。     

欧拉型藏羊杂交改良山谷型藏羊F_1代生长发育对比分析

为研究甘南地区欧拉羊杂交改良山谷型藏羊效果,对欧拉羊与山谷型藏羊杂交试验组和山谷型藏羊本交对照组所产后代的初生、3月龄、6月龄、12月龄、18月龄的体尺、体重进行了跟踪测定,并对不同年龄段杂交后代与对照组后代进行了对比分析和差异显著性检验。结果表明：杂交F1代初生、3月龄、6月龄、12月龄、18月龄的体尺、体重极显著的高于对照组（P〈0.01）,初生、18月龄管围差异显著,3月龄、6月龄、12月龄管围差异不显著（P〉0.05）。     

Leaching of solutes and sloughing of potato tuber tissue

Thin slices of tissue from low (1.075–1.078 and high (1.092–1.094) specific gravity tubers were soaked in distilled water (100g/250ml) for 0, 1, 2, 3, 4, and 6 hours. Following the soak periods, the soak water and remaining tissues were separated and analyzed. Analyses of the soak water included pH, electrical conductivity, total solids, K, P and citric acid. The tissue analyses included total ash, alkalinity of ash, Ca, Mg, total N and phytate P. Other tissue samples were soaked the same periods of time and used to evaluate the amount of sloughing that occurred during cooking. All constituents studied diffused into the water during the soak periods. The greatest loss from the slices occurred in the first 2 to 3 hours and were similar for both specific gravity groups. After 6 hours the average amounts of material in the soak water were: total solids — 23%, P — 68%, phytate P —55%, K — 71%, total ash — 62%, total nitrogen — 56%, Ca — 35% and Mg —50%. Citric acid diffused into the soak water during the first 3 hours and the amount in the water then decreased. This apparent change may be due to metabolism of the acid. The sloughing of tissue decreased with the length of the soak period. The decrease in sloughing was highly correlated (P<1 %) with the length of the soak period, increases in electrical conductivity of the soak water, and with the leaching of all constituents measured.     

Potato extractives: Sloughing as related to replacement of anions or cations

All anions or cations were removed from potato extract and were replaced by a single, naturally occurring anion or cation in an effort to determine the relative effect of each on the sloughing of potato tissue. The treated extracts were used in cooking soaked potato tissue slices. In the anion series, citrate caused the greatest amount of sloughing. Other cooking media and treatments in decreasing order of effectiveness were untreated extract, malate, oxalate, chloride, and distilled water. In the cation series, sodium and potassium caused significantly more sloughing than the untreated extract. Magnesium and calcium firmed the potato tissue, resulting in less sloughing than that obtained with distilled water.     

Measurement of color in potatoes

Reproducible, objective methods which conformed closely to visual appraisal were developed for measuring color differences in either cooked or raw potatoes. Experimental samples, selected from lots stored at various temperatures for different periods of time, differed in extent of graying and yellowing. Ricing was found to be preferable to mashing as a method of cooked sample preparation. A comparison of methods of sample presentation using the Gardner Color Difference Meter showed thin-layer measurement was most successful in separating cooked samples differing in amount of yellow pigment; deep-layer measurement was most successful in separating grayed samples. A simple method for measurement of color differences in raw tubers successfully separated the samples. All three methods of sample presentation were significantly correlated with visual ranking.