The New Zealand Kumara or sweet potato

Yen, D. E.

doi:10.1007/bf02985351

Cited by 17 publications

(17 citation statements)

References 6 publications

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“…Plant viruses and their principal hosts often have common centers of origin [134–136]. The sweetpotato originated in Central and/or South America and was dispersed to Africa and other continents only during the last 300 years, although there is evidence of prehistoric cultivation in Australasia and the South Pacific [137–142]. If viruses had been dispersed along with the sweetpotato, it would be expected that identical isolates of SPFMV, SPCSV, SPMMV and SPCFV would occur worldwide.…”

Section: Discussionmentioning

confidence: 99%

Mixed Infections of Four Viruses, the Incidence and Phylogenetic Relationships of Sweet Potato Chlorotic Fleck Virus (Betaflexiviridae) Isolates in Wild Species and Sweetpotatoes in Uganda and Evidence of Distinct Isolates in East Africa

2016

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Viruses infecting wild flora may have a significant negative impact on nearby crops, and vice-versa. Only limited information is available on wild species able to host economically important viruses that infect sweetpotatoes (Ipomoea batatas). In this study, Sweet potato chlorotic fleck virus (SPCFV; Carlavirus, Betaflexiviridae) and Sweet potato chlorotic stunt virus (SPCSV; Crinivirus, Closteroviridae) were surveyed in wild plants of family Convolvulaceae (genera Astripomoea, Ipomoea, Hewittia and Lepistemon) in Uganda. Plants belonging to 26 wild species, including annuals, biannuals and perennials from four agro-ecological zones, were observed for virus-like symptoms in 2004 and 2007 and sampled for virus testing. SPCFV was detected in 84 (2.9%) of 2864 plants tested from 17 species. SPCSV was detected in 66 (5.4%) of the 1224 plants from 12 species sampled in 2007. Some SPCSV-infected plants were also infected with Sweet potato feathery mottle virus (SPFMV; Potyvirus, Potyviridae; 1.3%), Sweet potato mild mottle virus (SPMMV; Ipomovirus, Potyviridae; 0.5%) or both (0.4%), but none of these three viruses were detected in SPCFV-infected plants. Co-infection of SPFMV with SPMMV was detected in 1.2% of plants sampled. Virus-like symptoms were observed in 367 wild plants (12.8%), of which 42 plants (11.4%) were negative for the viruses tested. Almost all (92.4%) the 419 sweetpotato plants sampled from fields close to the tested wild plants displayed virus-like symptoms, and 87.1% were infected with one or more of the four viruses. Phylogenetic and evolutionary analyses of the 3′-proximal genomic region of SPCFV, including the silencing suppressor (NaBP)- and coat protein (CP)-coding regions implicated strong purifying selection on the CP and NaBP, and that the SPCFV strains from East Africa are distinguishable from those from other continents. However, the strains from wild species and sweetpotato were indistinguishable, suggesting reciprocal movement of SPCFV between wild and cultivated Convolvulaceae plants in the field.

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Section: Discussionmentioning

confidence: 99%

Mixed Infections of Four Viruses, the Incidence and Phylogenetic Relationships of Sweet Potato Chlorotic Fleck Virus (Betaflexiviridae) Isolates in Wild Species and Sweetpotatoes in Uganda and Evidence of Distinct Isolates in East Africa

2016

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“…New Zealand sweetpotatoes are commonly known by the Maori name ‘kumara’. Before the introduction of maize and potato from the European contact in the 1700s, sweetpotato was a major food crop grown in New Zealand . There are more than 80 varieties of sweetpotato in New Zealand including the Maori varieties and introduced varieties .…”

Section: Introductionmentioning

confidence: 99%

“…Before the introduction of maize and potato from the European contact in the 1700s, sweetpotato was a major food crop grown in New Zealand . There are more than 80 varieties of sweetpotato in New Zealand including the Maori varieties and introduced varieties . The sweetpotatoes have a strong social and cultural significance related to New Zealand people.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional properties of sweetpotato flour

Cui

Zhu

2019

J Sci Food Agric

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BACKGROUND Sweetpotato (Ipomoea batatas Lam.) is a major starchy crop with great agricultural significance in many countries. There is a need to assess more genetic resources for sweetpotato quality improvement. This study aims to analyze physicochemical properties of whole (unpeeled) root flours from seven New Zealand sweetpotato varieties with commercial significance. Using whole unpeeled plants for ‘healthy’ food formulations becomes more popular due to nutritional effects and environmental concerns. RESULTS Great variations were found in chemical composition, in vitro antioxidant activities, swelling power, water solubility index, in vitro digestibility, thermal, pasting and gel textural properties of the seven flours. The antioxidant activities and phenolic contents were higher in the color‐fleshed samples. Correlation analysis showed that the swelling, pasting and texture properties were largely affected by the activity of the endogenous amylase. Principal component analysis was done in four aspects including chemical composition, mineral content, antioxidant activities and functional properties to analyze the similarity and difference among these seven sweetpotato varieties. CONCLUSION The seven sweetpotato flours showed a wide range of functionalities and will be useful for the formulations of diverse and ‘healthy’ sweetpotato‐based products. © 2019 Society of Chemical Industry

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“…), previous studies (Yen 1963;Nielsen and Harrow 1966) have not demonstrated that they were caused by virus infection.…”

Section: Introductionmentioning

confidence: 89%

“…Most of the crops of I. batatas grown in New Zealand are of 'Owairaka Red', a Spanish type included in the variety Waina (Yen 1963) . Detection of virus infection in this and another New Zealand variety, 'Gisborne Red', is described, and the elimination of virus symptoms from eight varieties of I. batatas including 'Owairaka Red' is reported.…”

Section: Introductionmentioning

confidence: 99%