Endophytic fungi from Vitis vinifera L. isolated in Canary Islands and ...

Gared variety - result of potato breeding research at Station forResearch and Development of Potato Targu SecuiescBaciu Anca 1 *, Motica R. 1 , Mike Luiza 11 Potato Research and Development Station Targu Secuiesc*Corresponding author. Email: anca.mihab@gmail.comAbstract Potato, from the breeding point of view, presents the followingbiological physiological specific features: vegetative multiplication,heterogeneity of progenitors‟, large plasticity, sterility, incompatible tohybridization, excessive sensibility to diseases. The first three specificfeatures advantage the breeding process on a large scale, but the last twothus complicates the breeding activity and constitutes important problems tosuccess.The breeding of potato has as permanent objective the obtaining newvarieties with high yield capacity, with high resistance to diseases and pest,with high quality, which have to give the satisfaction to consumers.The creation of new potato varieties is a continue process, which has to takeinto account the change of ecological conditions, with increase ofaggressively and pathogenity of diseases and pest, apparition of rases,stems, brotypes, pathotipes, as well as the continue increasing of consumersdemands.Key wordspotato, variety, breeding,specific technologyResults concerning the behaviour of certain potato varieties(Solanum tuberosum L.) suitable for industrial processingunder various ecological conditionsBaciu Anca 1 *, Motica R. 1 , Mike Luiza 1 , Cioloca Mihaela 21 Potato Research and Development Station – Târgu Secuiesc, Romania; 2 National Instituteof Research and Development for Potato and Sugar Beet Brasov*Corresponding author. Email: anca.mihab@gmail.comAbstract The issue of discovering new raw materials for the food industryis being considered a major concern in the whole world. This concern is theresult of both the need for diversification and improvement of the range offoods offered to the consumers and the demand to provide with food aconstantly growing population.The world we live in is progressing at an astonishing pace, time being one ofour most important resources. As a result, consumer society is orientedtowards a food market based on the superior valorification of the vegetalproduction, which can assure a high nutritional potential.During the last decades attempts have been made throughout the world todiversity and intensify the main crop cultures, among them the potato culture,which serves as a raw material in industry for: starch, glucose, dextrin,isoglucose etc.The aim of the experiment was to check the production potential ofstarch at varieties intended for industrialization and to choose the mostappropiate varieties to be processed into starch and which can be cultivatedin areas favourable for potato culture.Key wordspotato, variety, productivity,starch content