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Ditylenchus destructor is a plant pathogenic nematode commonly known as the potato rot nematode. Other common names include the iris nematode, the potato tuber eelworm and the potato tuber nematode. It is an endoparasitic, migratory nematode commonly found in areas such as the United States, Europe, central Asia and Southern Africa.
Such foods include potatoes, peas, beans, corn, wheat, and barley. In addition, the chemical can be passed to humans through animals who are fed contaminated straw. Flour processed from wheat grain that contained traces of glufosinate was found to retain 10-100% of the chemicals' residues.
Potato virus M: genus Carlavirus, Potato virus M (PVM) Potato virus S: genus Carlavirus, Potato virus S (PVS) Potato virus H: genus Carlavirus, Potato virus H (PVH) Potato virus T: genus Trichovirus, Potato virus T: Potato virus U: genus Nepovirus, Potato virus U (PVU) Potato virus V: genus Potyvirus, Potato virus V (PVV) Potato virus X
A dirty potato skin can transfer contaminants to the parts of the dish you do plan to eat, which poses a food safety risk. How to Wash Potatoes. Besides a sink, your spuds, and a knife to remove ...
Fusarium dry rot of potato is a devastating post-harvest losses (vegetables) disease affecting both seed potatoes and potatoes for human consumption. [3] Dry rot causes the skin of the tuber to wrinkle. The rotted areas of the potato may be brown, grey, or black and the rot creates depressions in the surface of the tuber.
Both of these viruses are also “highly resilient,” which means they’re tough to kill. Luckily, there's an easy way to wash any of your fruits and veggies. Find out the simple hack below.
The three main compounds that are used for producing terbufos are diethyl-phosphorodithioic acid, formaldehyde and tert-butylthiol. Formaldehyde acts as a carbon donor between the diethyl-phosphorodithioic acid and tert-butylthiol groups in order to link them. [5] A secondary product of this reaction is water.
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]