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FOOD & DRINK TECHNOLOGY 35


epidemiologists, plant breeders, sociologists and economists – at universities, government labs and a non-profit research institution. “To manage this disease, which is favoured by cool, moist weather, we need a multipronged approach. In this research project, we will develop an integrated plan of research, education and extension that includes developing diagnostic tools, resistant plants through breeding and biotechnology, and systems to provide improved management guidelines to growers,” he added.


“More than 40 per cent of current crop production among the top ten food crops is lost to pests and diseases annually and that is a huge loss for farmers,” said Cathie Woteki, USDA under secretary for research, education and economics. “USDA is funding this project to help agricultural producers win the future by ensuring our country can keep producing the food needed to meet rising global demand in a sustainable way.”


Late blight symptoms include the appearance of dark lesions on leaf tips and plant stems. In humid conditions, white mold appears under the leaves. Infected potatoes show grey or dark patches outside; inside, such potatoes show reddish brown lesions. A threat to home gardeners and commercial farmers, the disease can wipe out potato fields within a week.


Te disease is caused by Phytophthora infestans, the most


significant pathogen of potato. Spores of the pathogen primarily travel in air, eventually landing on plants where the spores colonise leaves and cause them to die. Spores also can enter the soil, reach potato tubers, and destroy them. Available fungicides tend to be expensive and have potentially adverse environmental effects. Moreover, some strains of the pathogen are resistant to some fungicides.


“Tis grant to Dr Judelson builds on historic UC Riverside strengths in research on this pathogen and is one more acknowledgement that UC Riverside is a leader in agricultural research,” said Donald Cooksey, divisional dean for agriculture and natural resources in UCR’s College of Natural and Agricultural Sciences. “By leading research on managing late blight, we will help protect the productivity of potato farmers worldwide.”


Te research project will focus on providing growers with better tools for managing the disease. Tese include better systems for making disease management decisions, plant varieties that are more resistant, tools for rapid identification of the pathogen, and tools for characterising pathogen strains. Te researchers also will test and expand the use of social media and smartphone technology to communicate with growers.


New potatoes to satisfy demand for crisps R


esearchers at US company Cornell have released two new varieties of potato, both ideal for being made into crisps.


Called Waneta and Lamoka, the new potatoes are


aimed at New York growers and are especially appealing to potato crisp manufacturers because they fare well in storage and produce a nice colour when cut. This is important because such potatoes are harvested in the autumn, but may not be used until the following spring. Lamoka has a high level of starch, a trait that is


desirable for chipping because it soaks up less oil when fried. Waneta has less starch, but is also less likely to bruise, a characteristic that may appeal to farmers in New York, where fields are stony. Both varieties are resistant to the golden nematode,


a pathogen present in some New York soil that attacks potato roots, and common scab, another soil-borne pathogen present nationwide that can cause pits in potatoes. According to Cornell, this gives them a distinct


advantage over Snowden potatoes, the crisp industry standard, which are susceptible to both diseases Nationally, 28 per cent of the domestic potato crop


is sold fresh; 13 per cent become potato crisps and 35 per cent become frozen fries. The average American eats 126 pounds (57 kg) of potatoes each year, according to the US Department of Agriculture. Almost half of the 20,500 acres of potatoes grown


in New York by 150 commercial farmers are made into crisps.


www.scientistlive.com


In the US, late blight is seen predominantly on potato in eastern states such as Maine, New York and Pennsylvania, and outbreaks also occur in the Midwest and West. In California, late blight is mostly seen in the central valley in the early season, when conditions are moist and cool.


New starches Potato starch, with its low protein and fat content, is favoured in many industrial processes including the manufacture of food, paper, plastics, medicines and more.


Te starch molecule itself is made up of two carbohydrates, amylose and amilopectin. If the starch branching enzyme (SBE) involved in their formation can be inactivated, a whole new set of starches with different physicochemical properties


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