Evaluation of orange-fleshed sweet potato (Ipomoea batatas L.) genotypes for salt tolerance through shoot apex culture under in vitro NaCl mediated salinity stress conditions

2008 ◽  
Vol 94 (2) ◽  
pp. 161-170 ◽  
Author(s):  
M. Dasgupta ◽  
M. R. Sahoo ◽  
P. C. Kole ◽  
A. Mukherjee
Keyword(s):  
Salt Tolerance ◽  
Sweet Potato ◽  
Salinity Stress ◽  
Shoot Apex ◽  
Ipomoea Batatas ◽  
Stress Conditions ◽  
Orange Fleshed Sweet Potato

Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil

2012 ◽  
Vol 67 (3) ◽  
pp. 262-270 ◽  
Author(s):  
Carlos M. Donado-Pestana ◽  
Jocelem Mastrodi Salgado ◽  
Alessandro de Oliveira Rios ◽  
Priscila Robertina dos Santos ◽  
André Jablonski
Keyword(s):  
Antioxidant Capacity ◽  
Sweet Potato ◽  
Thermal Processing ◽  
Ipomoea Batatas ◽  
Total Phenolics ◽  
Orange Fleshed Sweet Potato

In vitro iron bioaccessibility and uptake from orange-fleshed sweet potato ( Ipomoea batatas (L.) Lam.) clones grown in Peru

2018 ◽  
Vol 68 ◽  
pp. 79-86 ◽  
Author(s):  
Christelle M. Andre ◽  
Gabriela Burgos ◽  
Johanna Ziebel ◽  
Cédric Guignard ◽  
Jean-Francois Hausman ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Orange Fleshed Sweet Potato

scholarly journals Molecular evaluation of salt tolerance induced by sodium azide in immature embryos of two wheat cultivars

2019 ◽  
Vol 13 (1) ◽  
pp. 44-51
Author(s):  
Mohammed A. Mahmood ◽  
Ayoob Al-falahi ◽  
Majeed S. Hamedullah ◽  
Zahraa N. Al-Hattab
Keyword(s):  
Genetic Diversity ◽  
Tissue Culture ◽  
Salt Tolerance ◽  
Ssr Markers ◽  
Salinity Stress ◽  
Sodium Azide ◽  
Culture Technique ◽  
Stress Conditions ◽  
Immature Embryos

Background: The artificial induction of mutations represents an efficient tool in creating genetic variations. For this reason, the current study was carried out in the Plant Tissue Culture Laboratory/Genetic Engineering Institute to induce genetic diversity for salt tolerance in two local cultivars of bread wheat (Al-Iraq and Tamooz 2) using in vitro application of sodium azide (SA). Objective: Immature seeds from both cultivars subjected to 0, 0.5, 1.0 and 2.0 Mm of SA to determine the optimal concentration for developing novel mutants. Materials and methods: The optimal dose of SA mutagen was found to be 2.0 mM, resulting in a 42% reduction in callus fresh and dry weight. The developed callus was subjected to five different salinity levels using NaCl (6, 8, 10, 12 and 14 dS m-1). Results: Mutants showed a significant decrease in the percentage of regenerated plants under salinity stress conditions. The used SSR markers approved the genetic diversity between the original and the mutants of the two cultivars (Al-Iraq and Tamooz 2) growing under normal and salinity stress. The presences and the absence of some fragments was prominent in plants derived from immature embryos of the two cultivars tested in salinity conditions. The used SSR markers (cfd 9, cfd4, cfd1 wmc405, PYL5, HKT1, HVA1 and htk1) were so efficient in distinguishing between the original and tissue culture-derived plants. Furthermore, the experienced SA levels induced a higher rate of mutant alleles in cv. Conclusion: Al-Iraq with 19 mutant alleles than Tamooz 2 which showed only 13 mutant alleles. The current study represents an additional prove to the effectiveness of mutagens and tissue culture technique in developing novel variants with improved performance under stress conditions.

scholarly journals Biochemistry of postharvest spoilage of sweet potato (Ipomoea batatas L.). 2. Comparison of cellulolytic enzyme production in cultures and fungi-infected sweet potato tubers

2006 ◽  
pp. 48-57
Author(s):  
R. C. Ray
Keyword(s):  
Sweet Potato ◽  
Enzyme Production ◽  
Ipomoea Batatas ◽  
Rhizopus Oryzae ◽  
Cellulose Synthesis ◽  
Cellulolytic Enzyme ◽  
Optimum Temperature ◽  
Potato Tubers

The study was conducted to determine the production in vitro and in vivo of cellulases by Botrydiplodia theobromae and Rhizopus oryzae. Isolates of these organisms were obtained from the postharvest decay of sweetpotato tubers. Results revealed that B. theobrornae and R. oryzae which were isolated from postharvest spoilage of sweetpotato tubers produced endo-13-1,4-glucanase and exo-V-1 ,4-glucanase in culture and in fungi-infected tissues of sweetpotato tubers. The optimum temperature and pH for cellulose synthesis and activity were 30°C and pH 6.5, respectively.

scholarly journals Effect of cytokinins and auxin on bud burst and direct organogenesis in vitro of some sweet potato landraces (Ipomoea batatas L.) grown in Benin

2019 ◽  
Vol 131 (1) ◽  
pp. 13347
Author(s):  
Arsène M. Doussoh ◽  
Justine Sossou Dangou ◽  
Gilles H.T. Cacaï ◽  
Serge S. Houedjissin ◽  
Corneille Ahanhanzo
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Direct Organogenesis ◽  
Bud Burst

scholarly journals Assessment of some attributes of unripe cooking banana (Cardaba Musa ABB), pigeon pea (Cajanus cajan) and orange fleshed sweet potato (Ipomoea batatas) flour blends for use as complementary feeding

2019 ◽  
Vol 11 (1) ◽  
pp. 67-75
Author(s):  
Abiodun Aderoju Adeola ◽  
Oluwatebiloba Margaret Solola ◽  
Olalekan Apata ◽  
Ehimen Rita Ohizua
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Ph Value ◽  
Pigeon Pea ◽  
Carotenoid Content ◽  
Crude Fibre ◽  
Total Carotenoid Content ◽  
Flour Blends ◽  
Orange Fleshed Sweet Potato ◽  
Cooking Banana

This study assessed the nutrient composition, physicochemical, functional and sensory properties of flour blends prepared from cooking banana, pigeon pea and orange fleshed sweet potato flour blends for use as complementary food. Fourteen blends were generated using the simplex centroid mixture design. All data obtained were subjected to analysis of variance and the mean values were separated using Duncan’s Multiple Range Test. The protein, crude fibre, crude fat, ash and carbohydrate of the blends were significantly (p≤0.05) different with values ranging from 10.60-21.65%, 0.36-1.24%, 1.2-1.43%, 0.77 – 2.25% and 65.86 -75.36%, respectively. There was no significant (p≤0.05) difference in the moisture content, total carotenoid content and pH value of the blends. The L* value (40.77 to 45.25) showed no significant (p≤0.05) difference while the redness (a*) and yellowness (b*) value were significantly (p≤0.05) different with values ranging from 2.32 – 4.59 and 11.88 – 15.88 respectively. There was a significant (p≤0.05) difference in the bulk density (0.73 – 0.78 g/ml), water absorption capacity (122.05-178.10%), swelling power (6.21 – 8.48%) and solubility (3.77-7.30%) values. Gruels obtained from the flour blends had sensory scores of above 6.00 (on a 9-point Hedonic scale), signifying high acceptability for all the sensory attributes evaluated.

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