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Daily Potato Research (2026-08-08)

Chitosan/indole-3-acetic acid/silver nanoparticle composite films: Preparation, characterization and efficacy in inhibiting postharvest potato dry rot.

Food chemistry | 2026-Aug-05

This study develops a chitosan-based composite film containing indole-3-acetic acid and silver nanoparticles to combat postharvest dry rot in potatoes caused by Fusarium oxysporum. The film demonstrates improved physical properties and significant antifungal activity, effectively reducing decay rates during storage trials.

A pivoting histidine domain mediates phosphate transfer in glucan water dikinase.

The Journal of biological chemistry | 2026-Aug-07

This study investigates the structural dynamics and catalytic mechanism of glucan water dikinase (StGWD1) from Solanum tuberosum, a key enzyme in starch phosphorylation. Using X-ray crystallography and SAXS, the researchers identified a pivoting movement of the histidine domain that facilitates phosphate transfer to the glucan substrate.

Phosphoinositide-specific Phospholipase C 2 (SlPLC2) Facilitates Vesicle Formation and Modulates Immune Signaling in Tomato Phytophthora infestans Interactions.

Plant physiology | 2026-Aug-08

This study identifies SlPLC2 as a susceptibility factor in tomato during infection by Phytophthora infestans, the causal agent of late blight in both tomato and potato. The research demonstrates that SlPLC2 facilitates pathogen colonization and vesicle formation, providing molecular insights into late blight resistance that are highly relevant to potato functional genomics and pathology.

Preparation of starch-vitamin E complexes using electron beam irradiation pretreatment in synergy with ultra-high pressure: enhancing physicochemical and functional properties.

Food chemistry: X | 2026-Aug

This study investigates the synergistic effects of electron beam irradiation and ultra-high pressure on the formation of potato starch-vitamin E complexes. The research demonstrates that these treatments can significantly enhance the resistant starch content and antioxidant properties of potato-derived starch, contributing to the development of functional foods.

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An AI-powered Knowledge Hub for Potato Functional Genomics, Plant Commun., 10.1016/j.xplc.2026.101730