Explore recent research papers collected from PubMed.
This study identifies the StMYB55/StPYL8-StEXLB1 regulatory module in potato and demonstrates its role in enhancing drought tolerance through stomatal regulation. Overexpression of StEXLB1 or the transcription factor StMYB55 reduces stomatal density and aperture, improving drought resistance by downregulating key stomatal development genes. The findings highlight promising candidate genes for breeding drought-tolerant potato cultivars.
This paper investigates the multifunctional 8K protein of Potato Mop-Top Virus (PMTV) and its role in viral pathogenesis. It explores how PMTV alters host transcriptomes and evades chloroplast-mediated plant immune responses during infection.
This study evaluates the effect of combining nitrogen fertilizer reduction with humic acid application on potato yield, nitrogen use efficiency, and rhizosphere soil microbial communities in semi-arid regions. The findings demonstrate that a 20% reduction in nitrogen combined with liquid humic acid application enhances potato tuber yield and nitrogen uptake by modulating soil nutrient availability and microbial community structure.
This review synthesizes the genetic targets and mechanisms, including StNRAMP, StHMA, and ZIP transporter families, governing cadmium accumulation in Solanum tuberosum tubers. It highlights the integration of low-cadmium accumulating cultivars with agronomic management and CRISPR/Cas9 gene editing to develop cadmium-safe potato production systems.
This study evaluates the use of potato peel waste as a fermentation substrate for Lactiplantibacillus plantarum to produce antioxidant-rich functional preparations. Fermentation for 48 hours significantly enhanced both the total phenolic content and DPPH radical scavenging activity. The findings highlight the potential of potato peel as a sustainable ingredient for potato-derived food science applications.
This study investigates the effects of ionic valence (Na+, Ca2+, and Fe3+) on the multiscale structural evolution and functional properties of soy protein isolate-potato protein composite hydrogels. The findings demonstrate that optimal concentrations of Na+ and Ca2+ enhance network density, water-holding capacity, and elasticity via electrostatic shielding and ionic bridging, whereas excessive Fe3+ leads to structural deterioration. Overall, the research provides useful insights into the rational design and application of potato protein-derived functional food hydrogels.
This study demonstrates that exogenous L-phenylalanine (L-Phe) application enhances phenylpropanoid pathway metabolism and key enzyme activities in wounded potato tubers. The treatment accelerates the deposition of suberin polyphenolic material and lignin at wound sites, effectively expanding the protective lignified zone. Consequently, L-Phe treatment reduces postharvest weight loss and decreases disease severity during tuber wound healing.
This study evaluates a co-fermentation system using Bacillus subtilis and Aspergillus niger to enhance pectin degradation and nutrient accessibility in potato pulp. The fermentation process disrupted the pulp's structural integrity, significantly increasing soluble sugars, bioactive peptides, and overall digestibility. The findings demonstrate that this bioprocessing strategy can effectively convert potato starch extraction byproducts into high-value functional feed ingredients.
This paper critiques a study on the co-fermentation of potato pulp by Bacillus subtilis and Aspergillus niger for improving nutrient bioavailability. The authors highlight methodological limitations in the original study's animal validation and microbial tracking, proposing a more robust experimental design to verify the nutritional benefits of fermented potato pulp.
This study investigates the nutritional impact of the purple potato cultivar 'Shadow-Queen' on gut health in rats, specifically focusing on how its polyphenols and resistant starch modulate cecal fermentation and microbiota. The research demonstrates that purple potatoes enhance the production of short-chain fatty acids and immunoglobulin A more effectively than white potatoes.