Biological Control of Fungal Diseases of Potato / Bijaya Laxmi Maharjan ; Shaila Basnyat ; Kanti Shrestha    

Public ISBD in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.     Title : Biological Control of Fungal Diseases of Potato Material Type: printed text Authors: Bijaya Laxmi Maharjan, Author ; Shaila Basnyat, Author ; Kanti Shrestha, Author Pagination: 126-129 p. Languages : English (eng) Keywords: late  blight.  early  blight,  fusaria/  wilt,  plant  extract Abstract: Solanum tuberosum (Potato) is one of the most important tuber crops with the production of 315 million tons worldwide per year. In the present study an attempt has been made to screen and · evaluate the antifungal activity of plant extracts against the fungal pathogens of potato plant. Crude ethanolic extracts of five different plant materials viz. Brassica nigra (cake), Cinnamomum camphora (fruits), Eupatorium adenophorum (twigs), Lantana camara (twigs) and Melia azedarach (fruits) were screened and tested against the three fungal isolates (Phytophthora infestans, Alternaria so/ani and Fusarium oxysporum) from diseased potato leaf samples. The antifungal activity of the crude extracts obtained was evaluated by agar well diffusion method and two fold broth dilution method. C. camphora gave the highest yield of700/6 while M azedarach had the lowest yield of 9. 7 5% of crude extracts. B. nigra was found most effective against P. infestans with both MIC and MFC values 6.15mg/ml. Similarly, M azedarach showed the higher antifungal activity against A. so/ani with both MIC and MFC values 3.115mglml. C. camphora was found least effective against P. infestans and A. so/ani while it was most effective against F. oxysporum with both MIC and MFC values 3.115 mg/ml. Different types of plant extracts with different concentration significantly inhibited the growth of all the fungal pathogens at P (<0.05). The extracts used in this experiment were found to be suitable for the control of these fungal pathogens. Link for e-copy: http://elibrary.narc.gov.np/?r=1653 in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.     Biological Control of Fungal Diseases of Potato [printed text] / Bijaya Laxmi Maharjan, Author ; Shaila Basnyat, Author ; Kanti Shrestha, Author . - [s.d.] . - 126-129 p. Languages : English (eng) Keywords: late  blight.  early  blight,  fusaria/  wilt,  plant  extract Abstract: Solanum tuberosum (Potato) is one of the most important tuber crops with the production of 315 million tons worldwide per year. In the present study an attempt has been made to screen and · evaluate the antifungal activity of plant extracts against the fungal pathogens of potato plant. Crude ethanolic extracts of five different plant materials viz. Brassica nigra (cake), Cinnamomum camphora (fruits), Eupatorium adenophorum (twigs), Lantana camara (twigs) and Melia azedarach (fruits) were screened and tested against the three fungal isolates (Phytophthora infestans, Alternaria so/ani and Fusarium oxysporum) from diseased potato leaf samples. The antifungal activity of the crude extracts obtained was evaluated by agar well diffusion method and two fold broth dilution method. C. camphora gave the highest yield of700/6 while M azedarach had the lowest yield of 9. 7 5% of crude extracts. B. nigra was found most effective against P. infestans with both MIC and MFC values 6.15mg/ml. Similarly, M azedarach showed the higher antifungal activity against A. so/ani with both MIC and MFC values 3.115mglml. C. camphora was found least effective against P. infestans and A. so/ani while it was most effective against F. oxysporum with both MIC and MFC values 3.115 mg/ml. Different types of plant extracts with different concentration significantly inhibited the growth of all the fungal pathogens at P (<0.05). The extracts used in this experiment were found to be suitable for the control of these fungal pathogens. Link for e-copy: http://elibrary.narc.gov.np/?r=1653

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Effect of Chemical Treatments and Storage on Quality of Potato Chips / Gautam, I.P. in Nepalese Horticulture, v. 8/9 ([07/25/2012])

Public ISBD [article]  inNepalese Horticulture > v. 8/9 [07/25/2012] . - 41-47 p. Title : Effect of Chemical Treatments and Storage on Quality of Potato Chips Material Type: printed text Authors: Gautam, I.P., Author ; M.D Sharma, Author ; Bhim B. Khatri, Author ; Thapa, R.B., Author ; Kanti Shrestha, Author Publication Date: 2012 Article on page: 41-47 p. Languages : English (eng) Keywords: Genotypes,  effect  of  storage  on  chips  quality,  potato,  slice  treatment Abstract: Experiments were conducted at National Potato Research Programme (NPRP), Khumaltar (1350 m asl) during the year of 2011 to study the effect of slices treatments with different chemicals before the preparation of chips and effect of different storage methods and days for preparation of chips. Potato cultivars Kufri Chipsona-2 and PRP 25861.1 were used for experimentation to assess the effect of chemicals on chips and chips qualities before storage. Same cultivars were used for different conditions and durations of storage to assess chips quality. Undamaged and apparently healthy tubers of more than 60 gram weight were stored in ordinary room temperature under dark (26.9 ±1.16 o C) and cold store conditions at Balaju for 90 days. Temperature and relative humidity of ordinary storage room was recorded daily during the storage period. Observation was recorded on chips quality parameters like dry matter percentage, specific gravity and reducing sugars and freshly prepared chips qualities (colour, crispness, taste and over all acceptability). The results indicated that slices washed and dipped for 15 minutes in fresh water was found as effective as slice treatment with potassium meta bisulphate (slices dipped for 15 minutes in 0.25%) for preparation of fresh chips before storage. On the other hand, cold stored potatoes for 30 days and on-wards were not suitable for preparation of chips due to the browning of chips as a result of higher reducing sugars. Chips prepared from 75 and 90 days stored potatoes under dark at ambient temperature of genotype respectively Kufri Chipsona-2 and PRP 25861.1 had acceptable chips colour and qualities [article] Effect of Chemical Treatments and Storage on Quality of Potato Chips [printed text] / Gautam, I.P., Author ; M.D Sharma, Author ; Bhim B. Khatri, Author ; Thapa, R.B., Author ; Kanti Shrestha, Author . - 2012 . - 41-47 p. Languages : English (eng) in Nepalese Horticulture > v. 8/9 [07/25/2012] . - 41-47 p. Keywords: Genotypes,  effect  of  storage  on  chips  quality,  potato,  slice  treatment Abstract: Experiments were conducted at National Potato Research Programme (NPRP), Khumaltar (1350 m asl) during the year of 2011 to study the effect of slices treatments with different chemicals before the preparation of chips and effect of different storage methods and days for preparation of chips. Potato cultivars Kufri Chipsona-2 and PRP 25861.1 were used for experimentation to assess the effect of chemicals on chips and chips qualities before storage. Same cultivars were used for different conditions and durations of storage to assess chips quality. Undamaged and apparently healthy tubers of more than 60 gram weight were stored in ordinary room temperature under dark (26.9 ±1.16 o C) and cold store conditions at Balaju for 90 days. Temperature and relative humidity of ordinary storage room was recorded daily during the storage period. Observation was recorded on chips quality parameters like dry matter percentage, specific gravity and reducing sugars and freshly prepared chips qualities (colour, crispness, taste and over all acceptability). The results indicated that slices washed and dipped for 15 minutes in fresh water was found as effective as slice treatment with potassium meta bisulphate (slices dipped for 15 minutes in 0.25%) for preparation of fresh chips before storage. On the other hand, cold stored potatoes for 30 days and on-wards were not suitable for preparation of chips due to the browning of chips as a result of higher reducing sugars. Chips prepared from 75 and 90 days stored potatoes under dark at ambient temperature of genotype respectively Kufri Chipsona-2 and PRP 25861.1 had acceptable chips colour and qualities