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Review on the Occurrence and Studies of Potato Viral Diseases in Korea (한국에서의 감자 바이러스병 발생과 그 연구에 대한 고찰)

  • Hahm, Young-Il
    • Research in Plant Disease
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    • v.9 no.1
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    • pp.1-9
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    • 2003
  • The occurrence of potato(Sotanum tuberosum) viral diseases caused by Potato virus X(PVX), Potato virus Y (PVY), Potato leafroll virus(PLRV), Potato vims S(PVS), Potato virus M(PVM), Potato virus A(PVA), Potato virus T(PVT), Alfalfa mosic virus(AIMV), Tobacco mosic virus(TMV), Potato mop top virus(PMTV) Tobacco rattle virus(TRV) and Potato spindle tuber viroid(PSTVd), potato witches' broom phytoplasma, have been identified so far in Korea. Major viral diseases such as PVX, PVY and PLRV had been studied more deeply, however, the others are just identified and only partially characterized since the first study on the relation between PVX nucleic acid and virus protein by Kim in 1961. The most studies on potato viral diseases are mainly focused on the problems of seed potato production. The National Alpine Agricultural Experiment Station(NAAES), since it began its activities in 1961, has given special attention to this problem by doing studies to identify, characterize and control potato virus diseases. This effort resulted in the development of new potato virus detection methods as a basis for elaborating new method of control, such as the production of seed potato free of virus and the selection of new virus-resistant transgenic potatoes. The further studies of potato viral diseases required would be fallowings: the continuous monitoring for the occurrence of identified or not identified potato viruses in Korea, the isolation of resistant viral genes, the development of control method for the non-persistently transmitted viruses like PVY, special vectors such as nematode and fungus transmitted viruses, TRV and PMTV and the development of control methods against potato viral diseases by viral cross protection, therapy, transgenic plant, and the use of the agents or molecules, such as virus inhibitors and antiviral proteins, etc., blocking viral replication.

The Effect of Potato Lipoxygenase on the Farinograph Characteristics of Wheat Flour Dough (감자 Lipoxygenase 가 밀가루 반죽의 페리노그라프 특성에 미치는 영향)

  • 문정원;서명자
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.1
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    • pp.110-115
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    • 1994
  • To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8$0^{\circ}C$ for 18 hr in a dry oven. The potato flours were added to wheat flour at a level of 10% , respectivley. EPFB (enzyme-active potato flour blends, 90% wheat flour +105 enzyme -active potato flour) containing lipoxygenase activity gave higher farinogram peak time and higher stability values, lower MTI (mixing tolerance index ) and lower weakness values than those of HPFB(hot-air potato flour blends, 90% wheat flour + 10 % hot-air potato flour). Moreover, then lipoxygenase was added to DPFB(denatured potato flour blends , 90% wheat flour + 10% denatured potato flour) at a level of EPFB, it resulted in increasing stability, peak time and decreasing MTI , weakness at a level of EPFB. When the lipoxugenase was added to wheat flour with fumaric acid at alevel of 6.5 $\times$ 10units/g flour, lipoxygenase overcame the deleterious effects that fumaric acid including activated double-bond compounds have at mixing stability. Also the addition of liposxygenase with linoleic acid to defatted wheat flour resulted in the increase in stability and decrease in MTI value compared with those of linoleic acid and defatted wheat flour.

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Resistance to Viruses of Potato and their Vectors

  • Palukaitis, Peter
    • The Plant Pathology Journal
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    • v.28 no.3
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    • pp.248-258
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    • 2012
  • Potato (Solanum tuberosum) is one of the most important food crops worldwide and yields of potato can be affected by virus infection. While more than 40 viruses have been found in potato, only nine viruses (potato leafroll virus, potato viruses A, M, S, V, X and Y, potato moptop virus and tobacco rattle virus) and one viroid (potato spindle tuber viroid) have a significant economic impact on potato, worldwide. This review describes the geographical distribution of the most important viruses infecting potato and the genes for resistance or tolerance that have been identified against these various infectious agents. In some cases such resistance genes have been found only in other Solanum species. Few genes for resistance to the vectors of these viruses have been obtained and even fewer have been deployed successfully. However, transgenic resistance in potato has been achieved against seven of these disease agents.

Application of Slow-Freezing Cryopreservation Method for the Conservation of Diverse Potato (Solanum tuberosum L.) Genotypes

  • Zhao Mei-Ai;Dhital Shambhu P.;Fang Yi-Lan;Khu Dong-Man;Song Ye-Su;Park Eung-Jun;Kang Chang-Won;Lim Hak-Tae
    • Journal of Plant Biotechnology
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    • v.7 no.3
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    • pp.183-186
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    • 2005
  • Cryopreservation has been recognized as a practical and efficient tool for the long-term storage of vegetatively propagated plants. This study was conducted to investigate the effects of slow-freezing techniques on the cryopreservation of potato. In vitro plantlets of the potato genotypes of 'Atlantic', 'Superior’, 'Namseo', 'J138', and 'CTO5-5' were cold acclimated, and the excised axillary buds were precultured, osmoprotected, exposed to plant vitrification solution, frozen slowly to $-40^{\circ}C$ and then rapidly plunged into liquid nitrogen, thawed and finally plated on the regeneration medium. It was found that the higher the sucrose concentrations in the subculture medium of donor plantlets, the higher the survival rates of shoot tips after cryopreservation, and the highest survival (20%) was observed in the medium added with 0.25 M sucrose. As for the effect of cooling, $0.3^{\circ}C/min$ cooling speed showed the highest survival (25%). Different varieties showed different responses over different cryopreservation treatments. Survival rate was increased by slow-freezing technique method as compared with that of the basic cryopreservation method of vitrification alone in the diverse potato genotypes. Leaf and tuber morphologies of potatoes regenerated after cryopreservation using slow freezing technique were similar to those derived from the in vitro stock plantlets.

A Study on Rheological and Texture of Saccharification Process Cooked Rice, Glutinous Rice, potato and Sweet Potato (서류의 당화과정중 물성 및 Texture에 관한 연구)

  • 강선희;김경자;곽연주
    • Korean journal of food and cookery science
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    • v.7 no.2
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    • pp.7-18
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    • 1991
  • This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60$\mu\textrm{m}$ and 8~18$\mu\textrm{m}$ in size, respectively and its shape is oval and globular for potato and sweet potato respectively. 3. Reducing sugars were 1,682.6mg and 1,695.6mg in rice and glutinous rice, respectively, for 6-hour-saccharification at $50^{\circ}C$. Reducing sugars were 1,689.1mg and 1,497.8mg in sweet potato, potato, respectively, for 6.hour-saccharification at $60^{\circ}C$. 4. pH variation during saccharification for sweet potato and potato was pH 5.8~5.4. 5. Sensory evalution showed that there were more significant differences in sweety odor, roasted nutty taste and sweety taste of sweet potato among four samples than the other's color shininess.

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Gui Valley: A High Yielding Potential and Good Processing Potato Cultivar

  • Lim, Hak-Tae;Dhital, Shambhu Prasad;Khu, Don-Man;Li, Kui-Hwa;Choi, Seon-Phil;Kang, Chang-Won;Kim, Tae-Joo;Mo, Hwang-Sung;Hwang, Won-Nam;Lee, Woo-Jong
    • Korean Journal of Plant Resources
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    • v.22 no.6
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    • pp.483-488
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    • 2009
  • The main objective of this breeding program is to develop high yielding, disease resistance and good processing potato cultivar. 'Gui Valley' is a clonal selection resulting from a cross between 'ND2471-8' and 'Cona'. It has medium plant height and light green foliage. 'Gui Valley' has medium flowering habit and light pink flowers. 'Gui Valley' is a medium maturing potato cultivar and tubers are smooth, yellow skin, light yellow flesh, long-oval tuber shape, distinct red eyes with medium depth and medium dormancy. It has high level of tuber uniformity and good keeping quality. 'Gui Valley' demonstrates resistance to potato virus Y (PVY), soft rot, but moderately susceptible to late blight and common scab. It is also resistant to most of the internal and external physiological disorders particularly dehiscence, hollow heart and internal brown spot. The specific gravity of 'Gui Valley' is significantly higher (1.097) than that of 'Shepody' (1.078). 'Gui Valley' has suitable for processing mainly French fries and chips. This cultivar has high level of tuber uniformity and capable of yielding 37.6 $t{\cdot}ha^{-1}$, which is 18.2% higher than the control potato cultivar 'Shepody' under optimum agronomical practices.

Quality Characteristics of Potato Added Functional Cream Soup (감자를 첨가한 기능성 크림수프의 품질 특성)

  • Han Gyeong-Phil;Han Jae-Sook;Kozukue Nobuyuki;Kim Dong-Seok;Park Mi-Lan;Lee Kap-Rang
    • Korean journal of food and cookery science
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    • v.21 no.1
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    • pp.12-17
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    • 2005
  • The purpose of this study was 10 investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel ($S_3$). The highest pH of 5.95 was for the potato soup with added potato peel ($S_4$). The highest lightness of 69.46(L value) was for the potato soup with added potato peel ($S_3$) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup ($S_2$) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 1.75 mg and 2.20 mg, for $S_3$ and $S_4$ respectively. In sensory evaluation, the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel ($S_4$). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel ($S_3$) (p<.01).

Characterization of disease outbreak pattern of transgenic potato plants with the coat protein gene of Potato leaf roll virus.

  • Shin, D.B.;Cheon, J.U.;Jee, J.H;Lee, S.H.;Park, H.S.;Park, J.W
    • Proceedings of the Korean Society of Plant Pathology Conference
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    • pp.121.2-122
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    • 2003
  • Since the demonstration that the transgenic plants expressing tobacco mosaic virus(TMV) coat protein(CP) gene showed resistance to TMV infection, there have been numerous attempts to produce virus-resistant plant by introducing of a part of or modified viral genome. This study was conducted to investigate the characterization and variability of disease outbreak of transgenic potato(T-potato) with the CP gene of potato leaf roll virus(PLRV) in an isolated field from 2000 to 2002. In the field inspection, incidence of PLRV on T-potato showed only 3.5%, while non-transgenic potato(N-potato) revealed 13.4%. Infection rate of PLRV was considerably low on T-potato with 4.2% compared to 15.4% of N-potato in ELISA tests. Those of potato virus M, potato virus Y and potato virus X on both potatoes were not statistically different. Infection of potato virus A was not observed on both potatoes. Incidence of potato late blight caused by Phytopkhora infestans on T-potato and N-potato did not differ each other with 52.7%, and 50.8%, respectively, Mating type of the causal fungus isolated from both potatoes was all Al types. Results indicates that the CP gene of PLRV affects specifically to the virus in the transgenic potato.

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Antidiabetic Activities Analysis by Oral Glucose Tolerance Test in Rats

  • Kang, Myung-Hwa;Choi, Mi-Kyeong
    • Reproductive and Developmental Biology
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    • v.34 no.4
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    • pp.305-308
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    • 2010
  • In this study, we conducted an oral glucose tolerance test (OGTT) so as to compare antidiabetic activities of general potatoes, purple-flesh potatoes, and potato pigments in rats at various concentration levels. After allowing the rats to abstain from food for 12 hours, 10%/20% general potato, purple-flesh potato, and potato extract was orally administered to rats at 100 and 500 mg/kg concentrations. The blood glucose level was measured after an hour. Then, immediately, 1.5 g/kg of sucrose was administered through the abdominal cavity and the blood glucose measured after 30, 60, 120, and 180 minutes. 20% purple-flesh potato group and 10% general potato group, both 100 and 500 mg/kg, showed a significant concentration-dependent decrease in blood glucose levels after 30 minutes. The 100 mg/kg potato pigment group also showed a statistically significant decrease after 30 minutes. In conclusion, administration of 10% general potato, 20% purple-flesh potato, and potato pigment can reduce blood glucose level in an OGTT using rats.

Studies on the Textural Quality Improvement of French-Fried Potato Produced with Korean Potato Varieties (한국산 감자를 이용한 French-Fried Potato의 Texture 개선)

  • Lee, Young-Chun;Ha, Yean-Chul
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.229-234
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    • 1991
  • Attempts were made to improve the textural quality of French-fried potato produced with S potato varieties popular in Korea. The most suitable variety to produce French-fried potato, among 5 varieties tested, was Superior. Texture of French-fried potato was improved by air drying blanched potato strips at room temperature for over 1 hour, immersing potato strips in 6% starch solution at $60^{\circ}C$ for 2 minutes, and immersing in 1.5% hydroxypropyl methyl cellulose(HPMC) solution at $60^{\circ}C$ for 2 minutes. Textural quality of French-fried potato was significantly improved, when blanched potato strips were subjected to air drying at room temperature for 1 hour, followed by immersing them in 1.5% HPMC solution at $60^{\circ}C$ for 2 minutes prior to frying.

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