Search results
Results from the WOW.Com Content Network
People can observe P. infestans produce dark green, then brown then black spots on the surface of potato leaves and stems, often near the tips or edges, where water or dew collects. [9] The sporangia and sporangiophores appear white on the lower surface of the foliage. As for tuber blight, the white mycelium often shows on the tubers' surface. [10]
Rhizoctonia canker and black scurf: Rhizoctonia solani. Rosellinia black rot: Rosellinia sp. [which?] Dematophora sp. [anamorph] Septoria leaf spot: S. lycopersici var. malagutii. Silver scurf: Helminthosporium solani. Skin spot: Polyscytalum pustulans. Stem rot (southern blight) Athelia rolfsii. Thecaphora smut: Angiosorus solani = Thecaphora ...
'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.
The King Edward potato is predominantly white-skinned with pink colouration. It is mostly oval in shape, with a floury texture and shallow eyes. [1] The plant is upright and tall with numerous stems and small green leaves. Its flowers are purple with white-tipped petals.
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
Purple potatoes So they provide a lot of the same benefits as sweet potatoes, plus one unique nutrient: They're known for containing large amounts of anthocyanins, a type of plant pigment that may ...
Idaho russet potatoes. Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. [1] A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries (chips). [2] It is a common and popular potato. [3] [4]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!