• 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.

• The Plant Pathology Journal
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• v.16 no.6
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• pp.318-320
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• 2000

Potate tubers with slver scurf lesions were collected from the cold storage at Pyungchang, Kangwon province in Korea. The causal agent of the silver scurf was identified as Helminthosporium solani by mycological characteristics of conidia and conidiophores. Pathogenicity of the fungus was confirmed by artificial inoculation on the potato tuber. This is the first report of potato silver scarf by Helminthosporium solani in Korea.

• Journal of Plant Biology
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• v.30 no.4
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• pp.287-298
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• 1987

The regenerative capacities of protoplasts isolated from potato (Solamum tuberosum L.) tubers and tobacco (Nicotiana tabacum L.) mesophyll tissues were examined, and then their intergeneric protoplast fusion was carried out. The potato tuber-derived protoplasts proliferated into the calli some of which showed rudimentary shoot-like structures, which had not been attempted before from tubers, while the tobacco protoplasts were regenerated into the whole plants. Intergeneric protoplast fusion between potato and tobacco was carried out and the heteroplasmic fusion products were formed. The first cell division of some of them was observed after 5 days of culture.

• Journal of Applied Biological Chemistry
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• v.50 no.4
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• pp.288-292
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• 2007

• Journal of Plant Biotechnology
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• v.39 no.4
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• pp.300-304
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• 2012

In order to research changes of asparagine content according to stage after harvest to storage, it was analysed asparagine content of potato tuber and potato sprout. The results of the asparagine content in potato cultivars after harvest ranked in cv. Superior, cv. Gahwang, cv. Atlantic and cv. Goun in descending order. The content of asparagine in potato was approximately 1300 mg/100g (D.W.) The changes the asparagine content according to storage condition and the difference of asparagine between tuber and sprout can be summarized as follows. In the asparagine content of potato cultivars, Little variation in the content was observed while potato tubers were stored at $4^{\circ}C$. However, after 3 months of storage at $10^{\circ}C$, the content increased by 9.7%, indicating that the content increases as the storage temperature and period increases. The content of asparagine also increased during sprouting of potato tubers. In the sprout, the proximal region contained 21% higher content of asparagines than the distal region, which suggests that the sprout develops with the increasing of the content of asparagines.

• Journal of Plant Biotechnology
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• v.45 no.4
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• pp.364-368
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• 2018

The R2R3-type protein IbMYB1 transcription factor is a key regulator for anthocyanin biosynthesis in the storage roots of sweet potatoes. It was previously demonstrated that the IbMYB1 expression stimulates anthocyanin pigmentation in tobacco leaves, arabidopsis and storage roots of sweet potatoes. In this study, we generated the transgenic potato plants that express the IbMYB1 genes, which accumulated high levels of anthocyanins under the control of either the tuber-specific patatin (PAT) promoter or oxidative stress-inducible peroxidase anionic 2 (SWPA2) promoter. The PAT-MYB1 transgenic lines exhibited higher anthocyanin levels in the tuber than the empty vector control (EV) or SWPA2-MYB1 plants. When combined, our results indicated that overexpression of the IbMYB1 is a highly promising strategy for the generation of transgenic plants with enhanced tissue specific anthocyanin production.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.264-274
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• 2003

Many potato genetic resources have been collected and improved for their diverse traits over the years using breeding program in KPGR. To select potential varieties for table and processing in Korea, 58 elite potato breeding lines and several 'Valley' varieties were cultivated and harvested at Korea Alpine area in 2001. The cultivated lines and varieties were evaluated using their cultural adaptability in the environment and tuber characteristics, such as the depth of tuber eye, tuber shape, skin color, flesh color, scab resistance, yield, and the resistance of hollow heart and internal brown spot disease. Additionally, in the selection of potential processing varieties, reducing sugar content (sum of glucose and fructose concentration) of tubers is critically considered, because it mainly influence on the chip color of processing potato tuber. For table stock varieties with white skin color, 'Early Valley', 'Summer Valley', 'Winter Valley', and 'Taebok Valley' were selected. In the aspect of diverse potato tuber color, several varieties were selected such as 'Golden Valley' for its yellow fresh and skin color, 'Gogu Valley', 'Juice Valley', and 'Rose Valley' for their red skin color, and 'Purple Valley' for its purple skin. Compared with world wide known processing cultivar 'Atlantic', 24 lines (or varieties) were selected for the potential potato processing industry due to their low reducing sugar contents (below 0.3％), high yield (above 4.0 ton/ha), and unique chip colors. Selected white chipping varieties were 'Taedong Valley', 'Kangshim Valley', and 'Kangwon Valley', which have 0.23％, 0.27％, and 0.29％ of reducing sugar contents, respectively. 'Bora Valley', having deep purple color in both skin and fresh, was selected for purple chip variety and has 0.26％ of reducing sugar content. Light yellow chip varieties (lines) were 'Rose Valley' and Valley 54, having 0.19％ and 0.269％ of reducing sugar content, respectively. For French frying potatoes, 'Stick Valley' of 0.22％ and Valley 72 of 0.151％ in reducing sugars were selected. All of these selected lines and 'Valley' varieties can be used as parents to improve potato genetic resources and to develop better varieties with unique traits and colors.

• Horticultural Science & Technology
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• v.32 no.2
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• pp.171-177
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• 2014

In an effort to investigate special distribution of glucose content of potato tuber of a cultivar 'Superior' after harvest, a whole tuber was longitudinally cut into halves and cut-surface was divided into 11 regions. Approximate glucose concentration of each section was determined using a commercial blood glucose meter. Higher level of glucose was detected in the outer layers of tissue than inner part of tuber although there were lower coefficients of variation value, 37.4% and 34.1% among individual tubers and among defined sections, respectively. A positive correlation between the whole tuber and individual section was existed in glucose content, where the central pith tissue gave the highest coefficient (r = 0.921) and bud end tissue did the lowest (r = 0.544). Glucose content of the tubers stored for 4 months at $2.0^{\circ}C$ was 5.5 fold higher compared to the tubers kept in ambient temperature. The chip color of the former tubers was much brighter than those of the latter tubers. The result obtained in the present study suggests that the blood glucose meter can be used to a rapid and simple evaluation of glucose content and therein be applied to estimate the processing quality of potato tubers during postharvest handling.

• Korean Journal of Agricultural and Forest Meteorology
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• v.18 no.2
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• pp.74-87
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• 2016

Potato phenology, growth, and yield are projected to be highly affected by global warming in the future. The objective of this study was to examine the responses of potato growth and yield to environmental elements like temperature, solar radiation, and daylength. Planting date experiments under open field condition were conducted using three cultivars differing in maturity group (Irish Cobbler and Superior as early; Atlantic as mid-late maturing) at eight different planting dates. In addition, elevated temperature experiment was conducted in four plastic houses controlled to target temperatures of ambient temperature (AT), $AT+1.5^{\circ}C$, $AT+3^{\circ}C$, and $AT+5^{\circ}C$ using cv. Superior. Tuber initiation onset was found to be hastened curve-linearly with increasing temperature, showing optimum temperature around $22-24^{\circ}C$, while delayed by longer photoperiod and lower solar radiation in Superior and Atlantic. In the planting date experiments where the average temperature is near optimal and solar radiation, rainfall, pest, and disease are not limiting factor for tuber yield, the most important determinant was growth duration, which is limited by the beginning of rainy season in summer and frost in the late fall. Yield tended to increase along with delayed tuber initiation. Within the optimum temperature range ($17^{\circ}-22^{\circ}C$), larger diurnal range of temperature increased the tuber yield. In an elevated temperature treatment of $AT+5.0^{\circ}C$, plants failed to form tubers as affected by high temperature, low irradiance, and long daylength. Tuber number at early growth stage was reduced by higher temperature, resulting in the decrease of assimilates allocated to tuber and the reduction of average tuber weight. Stem growth was enhanced by elevated temperature at the expense of tuber growth. Consequently, tuber yield decreased with elevated temperature above ambient and drop to almost nil at $AT+5.0^{\circ}C$.

• 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.