Explore recent research papers collected from PubMed.
This study evaluated the single-season effects of combining chemical fertilizers with various organic materials (sheep manure, biochar, and corn stover) on potato rhizosphere fungal community structure and crop yield. The results demonstrated that biochar combined with chemical fertilizer performed best in enhancing both potato yield and soil fungal diversity, with soil total nitrogen identified as a primary environmental driver shaping the fungal community.
This study investigates the impact of ultrahigh magnetic field (UMF) processing on the complexation of B-type potato starch and A-type wheat starch with saturated and unsaturated fatty acids. The findings demonstrate that UMF pretreatment significantly enhances the complexing ability, thermal stability, and relative crystallinity of potato starch-fatty acid complexes, particularly with palmitic acid. Overall, the research provides a theoretical foundation for using UMF technology in potato starch modification and food engineering.
This study evaluated the efficacy of single- and cross-kingdom synthetic microbial communities (SynComs) in alleviating continuous cropping obstacles in potato. The bacteria-fungal mixed consortium (SBF) demonstrated the strongest growth-promoting effects, significantly enhancing plant height, root length, stem diameter, and overall biomass. The findings show that cross-kingdom SynComs effectively restructure the rhizosphere microbiota to improve potato productivity under continuous cropping conditions.
This study proposes a method integrating spectral reflectance and normalized solar-induced chlorophyll fluorescence (SIF) to improve leaf area index (LAI) estimation across 40 potato varieties. By combining vegetation indices with canopy-normalized SIF, the authors developed a Random Forest model that effectively reduces spectral saturation effects and enhances LAI prediction accuracy across different potato maturity groups.
This study evaluates the use of Ma-khwaen essential oil (MKEO) vapour as an eco-friendly sprout suppressant for 'Spunta' potato tubers during tropical ambient storage. Treatment with MKEO significantly suppressed sprouting, reduced weight loss, and lowered α-solanine accumulation. The sprout suppression was mediated through the modulation of GA3 and ABA hormonal balance, reduction of oxidative stress, and regulation of carbohydrate metabolism.
This paper proposes a multi-agent collaborative MLLM framework integrated with Monte Carlo Tree Search (MCTS) to improve the accuracy and interpretability of plant disease classification. The model successfully demonstrates significant performance gains on multi-class potato disease datasets as well as tomato and grape datasets.
This study investigates the effect of germinated brown foxtail millet flour on the multiscale structural and functional properties of potato starch gels. The addition of the millet flour disrupted hydrogen-bond networks and double-helix formation within the potato starch matrix, leading to a looser gel network with reduced viscosity and gel strength. These findings provide a basis for designing potato starch-based gel foods with customizable textural attributes.
This publication provides a correction to a study investigating the use of metal oxide nanostructures to control early blight caused by Alternaria solani in potatoes. The underlying work evaluated these nanostructures as direct antifungal agents and as inducers of disease resistance in potato plants.
This study investigates how Salecan, a linear anionic glucan, differentially modulates the gelatinization and retrogradation properties of potato starch compared to corn starch. The authors found that Salecan reduces pasting viscosity, swelling power, and retrogradation rate in potato starch through structure-dependent interactions. These findings provide insights into tailoring potato-derived starch food products through targeted polysaccharide modification.
This study investigates how mayonnaise-derived lipids influence starch structural reassembly and digestibility in cold-stored mashed potatoes. The addition of mayonnaise promoted amylose-lipid complexation (RS5-type) alongside retrogradation (RS3-type), resulting in significantly higher levels of resistant starch. These findings demonstrate a practical strategy to lower starch digestibility and enhance the nutritional profile of potato-based products during cold storage.