Up to 80% of the yield of sweet potato, the major root crop in East Africa, can be destroyed by crop diseases such as the sweet potato feathery mottle virus (SPFMV). A sweet potato that is resistant to SPFMV is being developed through the combined efforts of non-governmental agenices, biotechnology groups, and agricultural entities. Even small improvements in crop yield, owing to this new technology, will feed countless people in Africa.
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http://dx.doi.org/10.1301/nr.2003.jun.S110-S113 | DOI Listing |
Nat Plants
January 2025
Crops Research Institute, Guangdong Academy of Agricultural Sciences and Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, China.
Heliyon
January 2025
Genetics, Biotechnology and Seed Science Unit (GBioS), Laboratory of Crop Production, Physiology and Plant Breeding, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 BP 526 Tri Postal Cotonou, Benin.
Regularly consuming orange-fleshed sweet potatoes (OFSP) is widely recognised as an effective way to treat vitamin A deficiency (VAD), particularly in low-income countries. Unfortunately, cultivars of OFSP are poorly disseminated in most countries in sub-Saharan Africa, where VAD is a major cause of blindness. This study was conducted to evaluate the effect of the genotype-environment interaction (GEI) on the performance and stability of the yield components of OFSP cultivars to trigger their adoption by farmers.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti 4748, Ponta Grossa, Paraná 84030-900 Brazil.
Sweet potato ( (L.) Lam.) is a tuber root crop with high economical potential and China is responsible for harvesting roughly 70% of the world production.
View Article and Find Full Text PDFFoods
January 2025
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropédica, Rio de Janeiro 23890-000, Brazil.
This study proposes the use of lyophilized powder of purple-fleshed sweet potato (LP) as a new multifunctional ingredient to improve the identity and quality parameters of stirred yogurts. The physical and chemical properties, color, monomeric anthocyanin content, lactic acid bacteria viability, water retention capacity, microstructure, and texture were evaluated for yogurts enriched with LP at the levels of 2% (YLP2), 4% (YLP4), and 6% (YPL6), stored for 30 days under refrigeration (4 °C). The results indicated that LP provided different intensities and shades of pink coloration to yogurt, in addition to increasing ( < 0.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department Food Engineering, Universidad de Córdoba, Montería, Colombia. Electronic address:
Recent studies have focused on the generation of biomaterials from natural sources, highlighting the use of starch from different sources to obtain edible films and coatings. In this study, edible films were developed from sweet potato starch, and their potential use in candy packaging was evaluated. Films were prepared by the casting method, and the effects of sweet potato starch (3 %-5 % w/w), glycerol (0.
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