2015
DOI: 10.1016/j.jgeb.2014.11.004
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Molecular, biochemical and anatomical analysis of some potato (Solanum tuberosum L.) cultivars growing in Egypt

Abstract: Potato (Solanum tuberosum L.) is widely used for many industrial and food applications. Nine potato cultivars were planted and collected from a private farm in new Salihiyyah city, Sharkia governorate, Egypt to compare between them at morphological, molecular, biochemical and anatomical levels. Our results indicated that the Inova cultivar was better, however the Bafana cultivar was worse in relation to yield parameters. Inter simple sequence repeat (ISSR) molecular marker has been used to determine the geneti… Show more

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Cited by 31 publications
(22 citation statements)
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“…Potato (Solanum tuberosum L.), is one of the major staple and world's fourth largest food crop primarily of Latin American continent and yielded more dry matter per hectare than the major cereal crops. World over, it is ranked fourth amongst the other food crops like; wheat, rice and maize (Mahgoub et al, 2015). Ot is a delicious, nutritive and highly palatable vegetable with 75% water contents.…”
Section: Introductionmentioning
confidence: 99%
“…Potato (Solanum tuberosum L.), is one of the major staple and world's fourth largest food crop primarily of Latin American continent and yielded more dry matter per hectare than the major cereal crops. World over, it is ranked fourth amongst the other food crops like; wheat, rice and maize (Mahgoub et al, 2015). Ot is a delicious, nutritive and highly palatable vegetable with 75% water contents.…”
Section: Introductionmentioning
confidence: 99%
“…Potatoes that are colourful contain a lot of phytochemicals as well, like carotenoids, polyphenols (flavonoids (anthocyanins), phenolic acids, tannins), pectins that can be used for reduction of chronic illnesses [6], [7].…”
Section: Bioresource -Potatoesmentioning
confidence: 99%
“…These proteins are non-allergenic and can be used in the manufacture of food products for any taste, such as gluten-free products, cheese and wine must. There are three types of potato proteins: patatin, protease inhibitors and different proteins with high molecular weight [6], [7]. Even though the protein content in potatoes is approximately 2 % when they are fresh, these amounts increase during the drying process.…”
Section: Bioresource -Potatoesmentioning
confidence: 99%
“…Potato (Solanum tuberosum L.) is a species of the Solanaceae family and an important crop is used in the diet through the worldwide [1]. Egypt is one of the biggest producers and exporters of potatoes in Africa [2]. In Egypt, the potato has a critical position among all vegetable crops, where about 20% of total region staunch for vegetable production is cultivated with potato [3].…”
Section: Introductionmentioning
confidence: 99%