Potatoes (Solanum tuberosum L.), which are cultivated in many countries across the globe, belong to the essential food crops. In recent years, the production and consumption of potatoes has expanded markedly in developing countries. Nowadays, most of potatoes are consumed as processed products, mainly as French fries or chips. Chips, fried potato slices, are referred to as the “king of snack foods” in many countries. Indonesia, the largest potato producer in Southeast Asia, imports frozen potatoes as raw material for processing purposes, whereas the inland potato production is dominated by tubers for table purposes. Accordingly, it is necessary to provide new cultivars for processing purposes in addition to already established sources. Tubers for chips production have to meet certain quality criteria to produce desired qualities, such as a light-yellow color, crispy texture and good flavor. In addition to an appropriate cultivar, a sufficient and balanced supply of fertilizers should also be taken into account in order to produce tubers with desired properties. With regard to nutrients, potassium is absorbed in large amounts due to its essential role in plant physiology and ist subsequent influence on tubers yield and quality. The characteristic of tubers, as raw materials for processing purposes, is important for the quality of the final products. One of the most important chips attributes that influence consumer preference is the color, which develops as a result from non-enzymatic browning reaction during frying. In order to produce chips with light-yellow color, cold-stored tubers require pretreatments to decrease the concentration of reducing sugars and sucrose. The most common procedure is the recondition of the tubers at a warmer temperature followed by a blanching process. However, this practice requires considerable amounts of energy, water and time. A pretreatment that can be applied directly to cold-stored tubers is necessary to shorten the preparation time for raw materials used for chips production. Ultrasonication, one of the advanced food technologies, is considered an alternative due to ist cavitation effects. Responding to increasing demand for tubers for processing purposes in Indonesia, this study aims to examine the suitability of new Indonesian potato cultivars for chips production and to investigate the effect of potassium fertilization and ultrasonication treatment on the quality of potato tubers and produced chips. In the present study, tubers and chips quality from three new cultivars, cvs. Tenggo, Krespo and Ping 06, were evaluated and compared to the established cultivars, cvs. Granola and Atlantik. Based on their processing properties, the new cultivars are appropriate for raw materials for chips production. Additionally, their chips properties meet the requirements of the Indonesian National Standard for the Production of Potato Chips. In the second section of this study, potato tubers from four cultivars (cvs. Premiere, Secura, Jelly and Verdi) were obtained from five different locations during the cultivation in 2009 and 2010. Four types of potassium fertilizer (Sulphate of Potash, Patentkali®, Korn-Kali® and Muriate of Potash 60) were applied at different levels. The results indicate that the concentration of potassium, magnesium, manganese and zinc are higher in periderm than those found in parenchyma. The addition of potassium through fertilization contributes to increase potassium concentration in tubers parenchyma. Additionally, potassium fertilization and the location of cultivation influence the quality parameters of potato tubers. In the third section, ultrasonication treatments at 35 kHz at 25 and 50°C were applied to potato slices from cvs. Nicola, Laura and Golden Wonder. A Confocal Scanning Laser Microscopy was used to visualize the changes of cells structure resulting from ultrasonication. The results show that ultrasonication treatments cause disruptions in the cell walls, decrease the sucrose concentration of potato slices and subsequently improve chips color.

This fully revised and updated second edition of Insect Pests of Potato now includes an opening section with a basic overview of agronomic and economic issues as they relate to potato production. It also features a new section that reviews potato production, as well as problems caused by insect pests and solutions to these problems, in all major potato-growing regions of the world. Further, a new section discusses theoretical foundations of potato pest management and includes chapters on ecological theory, evolutionary theory, and a case study on their applications to elucidate differences between Eastern and Western populations of Colorado potato beetle in North America. There is also a new chapter on the foundations of integrated pest management and their applications in controlling insect pests. The sections on the biology of main pests and on control methods now feature the latest information, including emphasis on recent advances in molecular biology and genomics. Information on the use of dsRNA technology for pest control is also included, as are new chapters on potato ladybirds and on hemipterous pests other than aphids and psyllids. This second edition provides improved integration and logical connections among chapters and expanded geographic scope of coverage making it the ideal reference on the topic. - Fully revised and updated with new sections on potato-growing regions and theoretical foundations of potato pest management using ecological theory, evolutionary theory and relevant case study insights - Contains improved integration and logical connections among chapters, expanded geographic scope of coverage, and scientific advances - Emphasizes recent advances in molecular biology and genomics, including the use of dsRNA technology for pest control

This book includes some very recent applications and the newest emerging trends of hyper-spectral imaging (HSI). HSI is a very recent and strange beast, a sort of a melting pot of previous techniques and scientific interests, merging and concentrating the efforts of physicists, chemists, botanists, biologists, and physicians, to mention just a few, as well as experts in data crunching and statistical elaboration. For almost a century, scientific observation, from looking to planets and stars down to our own cells and below, could be divided into two main categories: analyzing objects on the basis of their physical dimension (recording size, position, weight, etc. and their variations) or on how the object emits, reflects, or absorbs part of the electromagnetic spectrum, i.e., spectroscopy. While the two aspects have been obviously entangled, instruments and skills have always been clearly distinct from each other. With HSI now available, this is no longer the case. This instrument can return specimen dimensionalities and spectroscopic properties to any single pixel of your specimen, in a single set of data. HSI modality is ubiquitous and scale-invariant enough to be used to mark terrestrial resources on the basis of a land map obtained from satellite observation (actually, the oldest application of this type) or to understand if the cell you are looking at is cancerous or perfectly healthy. For all these reasons, HSI represents one of the most exciting methodologies of the new millennium.

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure