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Research

Publications

  • Venu Perla,¬†Sastry S. Jayanty*, David G. Holm and Robert D. Davidson (2013).¬†Relationship between tuber storage proteins and tuber powdery scab resistance in potato.American Journal of Potato Research. DOI: 10.1007/s12230-013-9343-y. Published online
  • Diganta Kalita, David G. Holm and¬†Sastry S. Jayanty*¬†(2013).¬†Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh.¬†Food Research International. 54:753-759. Published online.
  • Diego Fajardo,¬†Sastry S. Jayanty¬†and Shelley Jansky (2013).¬†Rapid high throughput amylose determination in freeze dried potato tuber samples.¬†The Journal of Visualized Experiments (JoVE) (80), e50407, doi:10.3791/50407
  • Diganta Kalita and¬†Sastry S. Jayanty*¬†(2012).¬†Reduction of Acrylamide Formation by Vanadium Salt in Potato French Fries and Chips.¬†Food Chemistry. 138: 644‚Äď649 (Published online)¬†Link
  • Venu Perla and¬†Sastry S. Jayanty*¬†(2012).¬†Biguanide related compounds in traditional antidiabetic functional plant foods.¬†Food Chemistry. 138:1574‚Äď1580 (Published online )¬†Link
  • Henry Castleberry and¬†Sastry S. Jayanty*¬†(2012).¬†An Experimental Study of Pressure Flattening During Long-Term Storage in Four Russet Potato Cultivars with Differences in At-Harvest Tuber Moisture Loss. American Journal of Potato Research 89:269-276.¬†Link
  • Venu Perla, David G. Holm and¬†Sastry S. Jayanty*¬†(2012).¬†Selenium and sulfur content and activity of associated enzymes in selected potato germplasm.¬†2012. American Journal of Potato Research. 89:111-120.
  • Venu Perla, David G. Holm and¬†Sastry S. Jayanty*¬†(2012).¬†Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers.¬†LWT- Food Science and Technology 45:161-171.
  • Akifumi Sugiyama, Jorge M. Vivanco,¬†Sastry Jayanty¬†and Daniel K. Manter (2010).¬†Pyrosequencing assessment of soil microbial communities in organic and conventional potato farms.Plant Disease 94:1329-1335.
  • Hoo Sun Chung, Abraham J.K. Ko, Xiaoli Gao,¬†Sastry Jayanty, Daniel Jones, and Gregg A. Howe (2008).¬†The Jasmonate Signaling Pathway Mediates Rapid De‚ÄźRepression of Wound‚Äź and Herbivore‚ÄźResponsive Genes in Arabidopsis: Testing the JAZ Repressor Model.¬†Plant Physiology 146:952‚Äź964.
  • Kandoth PK, Ranf S, Pancholi SS,¬†Sastry Jayanty, Walla MD, Miller W, Howe GA, Lincoln DE, and Stratmann JW. (2007).¬†Tomato MAPKs LeMPK1, LeMPK2, and LeMPK3 function in the systemin‚Äźmediated defense response against herbivorous insects.¬†PNAS 104: 12205‚Äź12210.
  • Ko J‚ÄźH, Kim J H,¬†Sastry Jayanty, Howe GA, Han K‚ÄźH (2006).¬†Loss of function of COBRA, a determinant of oriented cell expansion, invokes cellular defense responses in Arabidopsis thaliana.¬†J. Exp Botany 57: 2923 ‚Äź 2936.
  • Chuanyou Li, Guanghui Liu, Anthony L. Schilmiller, Gyu In Lee,¬†Sastry Jayanty, Carolyn Sageman, and Gregg A. Howe. (2005)¬†Role of ő≤‚Äźoxidation in Jasmonate Biosynthesis and Systemic Wound Signaling in Tomato.¬†The Plant Cell. 17, 971‚Äź986.

Book Chapters

  • Postharvest factors affecting potato quality and storability. In Postharvest Biology and Technology of Fruits, Vegetables, and Flowers (2008).¬†Sastry Jayanty¬†Edited by Gopi Paliyath, Avtar Handa. Pages 392-417. Blackwell Publishing.
  • Modified atmosphere packaging and controlled atmosphere storage in Environmentally Friendly Technologies for Agricultural Produce Quality Pages 61‚Äź112. Edited by Shimshon Ben‚ÄźYehoshua 2005 by CRC Press, Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487‚Äź2742

Objectives

  • Pressure bruise incidence and cultivar susceptibility
  • Molecular studies on powdery scab disease in potato
  • Nutritional aspects of potato
    • Antioxidant activities, total phenolics, flavonoids, flavonols, lutein and anthocyanins
    • Resistant starch in potato
    • Acrylamide analysis in french frys, baked tubers and methods to reduce acrylamide formation
    • Biguanides – antidiabetic compounds
    • Selenium accumulation in different cultivars
    • Flavor
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