Potato Type Research Articles

Traditional Potato Food Types Preparation Practices and Farmer Reaction in Welmera and Ada Berga District, West Shewa, Ethiopia

In most developing countries potatoes are consumed in fresh with some processing into chips and crisps. In Ethiopia there are only three type of potato processed products such as boiled or cooked product, wot and deep fried types. Principally, farmers in Ethiopia produce potato for fresh marketing and tubers seed sale. To diversify potato utilization, training on potato processing was held in two kebeles of Welmera and one kebele’s of Ada Berga District for selected potato producing farmers group and cooperative members to promote potato processing and increase farmer’s attitude towards potato production as well as to diversify the use of potato product and foods farmers use. The recipes done were Potato Pasta, Potato Kinche, Potato quanta, Potato starch, Potato crisp and chips, Genfo, Shiro wot, Chechebsa, Enjera, bread, Firfir (from mixture of meat and egg). These food types were found food which have good look, nutritious and pleasant. Use of potato in different food items raise the appetite of people and diversify food farmers’ use. Farmers appreciated the food types prepared from potato. They recommended processing and promoting it through mass media (TV), radio and exhibition in town administration. In addition, the farmers appreciated the effort Holetta Research Center puts in providing new seed tubers together with its technology to producers and they asked to get continues support in the future time.

Employment of the potato (Solanum tuberosum) type fourth category for the obtaining of bioempacks

Los bioplásticos a partir de almidón, son productos innovadores con un gran potencial de desarrollo y altamente amigables con el medio ambiente; en tal sentido, se evaluó el almidón extraído de cinco variedades de papa categoría richi (Superior (S), ICA Capiro (IC), Betina (B), Parda Pastusa (PP) y Criolla (C)) para la obtención de bioplásticos. Para lo anterior, se extrajo el almidón por el método de decantación natural, se determinó sus propiedades fisicoquímicas como temperatura de gelatinización (Tg), índice de absorbancia (IA), índice de solubilidad (IS), poder de hinchamiento (PDH), proteína, amilosa y amilopectina teniendo en cuenta la norma ISO 6647. Los resultados de cada variedad se evaluaron con una matriz de priorización, posteriormente, se elaboró el bioplástico siguiendo la metodología realizada por (Meza, 2016) y validado con un diseño unifactorial, donde se evalúa la incidencia del porcentaje de almidón (3, 6, 8%) en la mezcla, como variables de respuesta resistencia y calibre con 2 réplicas. Los resultados indican que la variedad (B) tiene las mejores características con 64,125 °C para Tg, para IA 3.130 g gel/g, IS 18,75 g/ml, PDH 4.03, proteína 0.341 %, amilosa 20,751 mg/L y amilopectina 79,249 mg/L. El bioplástico obtenido de esta variedad presentó características de resistencia de 25.35 MPa y calibre 0.17 mm obteniendo las mejores características mecánicas del bioplástico. Se concluye que el almidón de papa de categoría richi tiene alta potencialidad para la generación de bioplástico.

Influence of sweet potato types on physical and sensory characteristics pure of sweet potato soup (ipomoea batatas L)

Pure Cream Soup is a cream soup by using pure tubers as thickening ingredients. The famous of it is potato cream soup. Potatoes are relatively more expensive than sweet potatoes. The chemical content of sweet potatoes is relatively the same as the potatoes. Thus it is very beneficial to develop sweet potato cream soup (SCS). Sweet potato cream soup was used many alternative processing techniques. The method used is development method with Quantitative Descriptive Analysis sensory test by the trained panelist. Trained panellists were generated through the screening stage, basic taste test, intensity test, and an interview. Of the 44 people who followed the screening were netted eight trained panellists, one male panellist and seven female panellists with a 21-24 year age range. Five types of sweet potato used purple sweet potato, Cilembu sweet potato, Japanese sweet potato, yellow sweet potato, and white sweet potato. The most preferred SCS color is Japanese Sweet Potato, and the most viscous texture is Cilembu sweet potato. The most preferred SCS overall is SCS Japanese sweet potato.

Characteristics of sweet potatoes flour used as emergency food based on the type of varieties and the duration of fermentation

Sweet potato breeding at the Padjadjaran University farmland has produced new clones of sweet potatoes, Awachy 5 and Biang Varieties. Both clones contain high starch content, 25.46% and 15.96% respectively, having a good potential to be processed into flour as raw material for emergency food. However, due to poorly functional and amylograph characteristics, the clones need to be modified, one of which through fermentation. The objective of the study was to select the best varieties type of sweet potatoes and to determine the appropriate duration of fermentation to produce fermented sweet potatoes with the best physical, chemical and amylograph characteristics. The research method used was Randomized Block Design, consisting of 8 treatments and 3 repetitions. Awachy 5 and Biang Varieties were fermented for 0, 24, 48 and 72 hours respectively. The results showed that the fermented sweet potatoes flour of Awachy 5 with 72 hours of fermentation have produced the best characteristics of physical, chemical and amylograph, 7.21 ml/g swelling volume, 8.4% solubility, 84.37oC initial gelatinization temperature, 5092 cP peak viscosity, 2471 cP breakdown viscosity, 1089 cP setback viscosity, 68.04% starch content and 3.51% water content.

Pengetahuan Tradisional Masyarakat Suku Nyalik tentang Ubi Jalar [Ipomoea batatas (L.) Lam.] di Distrik Silimo, Kabupaten Yahukimo Papua

Nyalik tribe community in Silimo District Yahukimo Regency Papua have traditional knowledge about the sweet potato (Ipomoea batatas (L.) Lam.) applied it in the cultivation. Traditional knowledge is knowledge of local community in an area that a culture tradition handed down from generation to generation. Traditional knowledge about the sweet potato is a wealth of local wisdom in Papua, which need to be investigated, developeds, utilized and conserved the types of sweet potatoes which is quite much and widely spread in Papua. It is important to support local food diversification program and to improve national food security. The method of the research is descriptive qualitative method by doing observation. Data was obtained from the original source of the sweet potato farmer as respondent by using questionnaire and also measurement and documentation in the field. The result showed that Nyalik tribe people have recognized, identified and cultivated 33 types of sweet potatoes and grouped them according to their used into 5 groups: as for baby food or children, adult food, sick person, traditional ceremonies and animal feed. Nyalik tribe community has a traditional knowledge about the sweet potato and cultivation system and also how to overcome the obstacles in sweet potato cultivation. Keywords: Traditional knowledge, I. batatas, Nyalik tribe, Silimo, Yahukimo

Micro-nutrient composition and end-user acceptable quality in potato in Ethiopia

ABSTRACTMicronutrient deficiencies in diets, including iron (Fe) and zinc (Zn), are an important public health problem across population in Ethiopia. Potato is a modest source of dietary nutrients. The purpose of this study was to assess the mineral (Fe & Zn) composition of potato germplasm in Ethiopia and grower's willingness to try new potato types. The Fe and Zn contents were assessed in peeled tubers of popular farmer varieties, and newly introduced Andean diploid group Phureja accessions and improved tetraploid clones grown in multi-location trials. Grower's preferences for the new potato types was assessed using a participatory approach. Significant variations in mineral and tuber yield traits exist among the germplasm assessed and broad-sense heritability appears to be high for most traits measured, suggesting that progress through breeding can be made among these materials. However, the slightly negative correlation of tuber yield with Fe and Zn content and user appreciation traits found in this study suggests that progress in improving crops for yield and enhanced Fe and Zn concentrations with end-user acceptable quality will be challenging. The results from this study provide baseline information on Fe and Zn composition of many popular farmer varieties in Ethiopia and end-user preference criteria for evaluating new potato varieties that would help to orient the biofortification breeding to the conditions and preference of farmers.

Tripeptides derived from reactive centre loop of potato type II protease inhibitors preferentially inhibit midgut proteases of Helicoverpa armigera

Potato type II protease inhibitors (Pin-II PIs) impede the growth of lepidopteran insects by inhibiting serine protease-like enzymes in the larval gut. The three amino acid reactive centre loop (RCL) of these proteinaceous inhibitors is crucial for protease binding and is conserved across the Pin-II family. However, the molecular mechanism and inhibitory potential of the RCL tripeptides in isolation of the native protein has remained elusive. In this study, six peptides corresponding to the RCLs of the predominant Pin-II PIs were identified, synthesized and evaluated for in vitro and in vivo inhibitory activity against serine proteases of the polyphagous insect, Helicoverpa armigera. RCL peptides with sequences PRN, PRY and TRE were found to be potent inhibitors that adversely affected the growth and development of H. armigera. The binding mechanism and differential affinity of the RCL peptides with serine proteases was delineated by crystal structures of complexes of the RCL peptides with trypsin. Residues P1 and P2 of the inhibitors play a crucial role in the interaction and specificity of these inhibitors. Important features of RCL peptides like higher inhibition of insect proteases, enhanced efficacy at alkaline gut pH, longer retention and high stability in insect gut make them suitable molecules for the development of sustainable pest management strategies for crop protection.

Antioxidant genes of plants and fungal pathogens are distinctly regulated during disease development in different Rhizoctonia solani pathosystems.

Biotic stress, as a result of plant-pathogen interactions, induces the accumulation of reactive oxygen species in the cells, causing severe oxidative damage to plants and pathogens. To overcome this damage, both the host and pathogen have developed antioxidant systems to quench excess ROS and keep ROS production and scavenging systems under control. Data on ROS-scavenging systems in the necrotrophic plant pathogen Rhizoctonia solani are just emerging. We formerly identified vitamin B6 biosynthetic machinery of R. solani AG3 as a powerful antioxidant exhibiting a high ability to quench ROS, similar to CATALASE (CAT) and GLUTATHIONE S-TRANSFERASE (GST). Here, we provide evidence on the involvement of R. solani vitamin B6 biosynthetic pathway genes; RsolPDX1 (KF620111.1), RsolPDX2 (KF620112.1), and RsolPLR (KJ395592.1) in vitamin B6 de novo biosynthesis by yeast complementation assays. Since gene expression studies focusing on oxidative stress responses of both the plant and the pathogen following R. solani infection are very limited, this study is the first coexpression analysis of genes encoding vitamin B6, CAT and GST in plant and fungal tissues of three pathosystems during interaction of different AG groups of R. solani with their respective hosts. The findings indicate that distinct expression patterns of fungal and host antioxidant genes were correlated in necrotic tissues and their surrounding areas in each of the three R. solani pathosystems: potato sprout-R. solani AG3; soybean hypocotyl-R. solani AG4 and soybean leaves-R. solani AG1-IA interactions. Levels of ROS increased in all types of potato and soybean tissues, and in fungal hyphae following infection of R. solani AGs as determined by non-fluorescence and fluorescence methods using H2DCF-DA and DAB, respectively. Overall, we demonstrate that the co-expression and accumulation of certain plant and pathogen ROS-antioxidant related genes in each pathosystem are highlighted and might be critical during disease development from the plant’s point of view, and in pathogenicity and developing of infection structures from the fungal point of view.

How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians

Mazamorra morada is a dessert consumed by Peruvian people, but currently there is no information about its sensory characteristics. In this case, it is very important to know the sensory characteristics of this product for future commercialization. The present study evaluated the influence of type and content of potato, sweet potato and corn starches on sensory characteristics (Check-all-that-apply (CATA) questions with ideal profile), overall liking, pH, and total soluble solids (°Brix) of mazamorra morada. Ten samples were manufactured, varying the type and content of starch. According to the results, samples with only potato starch or with the three starches in the same proportion showed the highest overall liking ratings by consumers. Therefore, future formulations of mazamorra morada should have the characteristics of these two samples because it generates attributes such as: gelatinous texture, thick texture, fruit taste, sweet taste, bright appearance, homogenous appearance, cinnamon taste, slight bitter taste, and purple color. Few differences were found for pH and soluble solids in all samples. Results suggest that CATA questions with an ideal profile were helpful to better understanding the consumer perception guaranteeing the sensory quality of mazamorra morada subjected to variation of type and content of starch.

Mechanical properties and microstructure of potato peels

ABSTRACTPotato peel, as the outermost tissue of the fruit, playing a role of protection and fresh keeping on the pulp tissue, is crucial for the design of potato harvesting machines. In this study, two types of potato ‘Yangyu 4’ and ‘Helan 14’ were selected to conduct friction, tensile and tear tests on their peel. Longitudinal and transverse tensile tests were conducted on the peels of two potato cultivars using an electronic universal testing machine, and tear tests were carried out on peels as well. The static friction coefficient for different materials, stress-strain curves and tear force-deformation curves of the peels were obtained and the tensile strength, elastic modulus, failure strain tear strength of the peels were measured. The results showed that the maximum value of the static friction coefficient against metallic materials was and against rubber materials, respectively. The maximum values of the tensile strength, elastic modulus, fracture strain, tear strength were 1.648 MPa, 0.388 MPa, 4.5%, 0.326 kN·m-1, respectively. Scanning electron microscopy images show that many compact and regular polygonal similar-grain grid structures distributed onty the epidermis surface and microcrack basically did not exist on the peel. The spherical micro-convex structures arranged closely and linearly at the boundary of the grid structure. Hierarchical structure surface with spherical micro-convex structures was one of the reasons for its outstanding friction coefficient. The bearing capacity of the peel depended on the number and distribution of grid structures on the surface, and the size and shape of the epidermal cells.

The King Midas Monoculture

The King Midas Monoculture

Pemanfaatan Senyawa Antioksidan Ubi Jalar (Ipomoea Batatas) Pada Pewarnaan Produk Klepon

Antioxidants have recently become a compound that has been widely promoted. Antioxidants are substances that can protect cells against the effects of free radicals. Free radicals are molecules produced when the body gets damaged food or exposure to unhealthy environments such as tobacco smoke and radiation. Fruits and vegetables that are light-skinned with typical colours such as purple sweet potatoes, yellow sweet potatoes, red tomatoes, purple blueberries, yellow corn, and orange carrots, are rich in antioxidants. Sweet potatoes are known to have high carbohydrate and antioxidant content. Also, sweet potatoes are divided into three types based on the different colours, namely white sweet potato, yellow sweet potato, and purple sweet potato. The advantages of sweet potatoes can be used as natural dyes in the manufacture of klepon products. In the study conducted the addition of three types of sweet potatoes in the making klepon. The addition of sweet potatoes affects the value of carbohydrates and water content in klepon products. Also, white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes have carbohydrate content of 44%, 55%, and 42%. Mineral content In addition to white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes are 0.13%, 0.35%, and 0.27%, while the addition of white sweet potatoes, yellow sweet potatoes, and purple sweet potatoes has a moisture content. 52%, 40%, and 56%. Where on klepon without the addition of sweet potatoes has 48% carbohydrate content, mineral content 0.23%, and 47% water content? Based on the results of the analysis, klepon with the addition of yellow sweet potato is the best of nutritional value and storage capacity, because it has the highest levels of carbohydrate and minerals, and low moisture content. Keywords: Antioxidants, Telephone, Sweet Potatoes

The Effect of Wireworm Agriotes spp. in Many Types of Potatoes

The present study demonstrate the infection (injury and damage) of wireworm on potato crop in spring and autumn season. This study was conducted in Abu- Greeb fields in Baghdad– Iraq during 2009 – 2010 In order to assessment the damage caused by wireworm Agriotes spp. on four type of growing Solanum tuberosum crop (Rodeo, Lotona, Bleni, Deseri) in spring and autumn season. The results of this study showed that Agriotes spp. was more damage in spring season more than autumn season. Percentage of the numbers of damage potato tuber to the four types was 1.81, 4.87, 6.66, 8.33 % respectively. While it was 6.55, 3.63, 10.52, 9.09 % total weight of Rodeo, Lotona, Bleni, Deseri , respectively. The Rodeo type was more injury in spring season with ratio of 11 tuber number. The result showed that the potato was damage in spring season more than autumn season and this may be due to the presence of the larvae near soil surface that liege with temperature during season. Also may be due to size of potato tuber which cultured large tuber with wide surface area be more damaged and injury.

PM 3/59 (3) Synchytrium endobioticum: descheduling of previously infested plots

Specific scopeThis Standard describes a procedure for descheduling plots previously infested by Synchytrium endobioticum.Specific approval and amendmentFirst approved in 1999‐09.Revisions approved in 2003‐09 and in 2017‐09.

ВЛИЯНИЕ ВОДНЫХ ЭКСТРАКТОВ КАРТОФЕЛЯ IN VITRO НА ЖИЗНЕСПОСОБНОСТЬ И МОРФОЛОГИЮ ВОЗБУДИТЕЛЯ КОЛЬЦЕВОЙ ГНИЛИ

The effect of an aqueous extract of different varieties of potato plants on the morphological structure and viability of the causative agent of the ring rot - globulin-positive bacterium Clavibacter michiganensis ssp. sepedonicus (Cms) was studied. Six varieties of Solanum tuberosum L. potato plants were studied in vitro: Bellarosa, Zhukovsky ranniy, Lugovskoy, Lukyanovsky, Rosara, Sarma. All varieties differed in their resistance to pathogens. Bacteria were incubated in an aqueous extract of plants for 2 days, then the number of cells in the field of vision, the mortality rate and the width and length of bacterial cells were analysed. The obtained data indicated that the number of cells in the field of vision of a microscope following incubation in an aqueous potato extract, as well as the percentage of living cells, depends on the type of potato. The morphological characteristics (width and length of cells) of the bacterium also changed depending on the type of potato plants. The technique presented in the article is proposed as a means for quickly identifying potato resistance to pathogenic bacteria.

DEVELOPMENT OF THE EXTRACTION METHOD OF INACTIVE FORMS OF PECTIN SUBSTANCES FROM FRUITS TO EASY-DIGESTIBLE ACTIVE FORM DURING THE OBTAINING OF NANOFOOD

The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into an easily digestible active form when obtaining natural semi-finished products and food products in nanosized form. To achieve the aim, a complex effect on the raw material of steam-thermal treatment or cryogenic shock freezing and fine-dispersed grinding is used as an innovation. A new method for obtaining finely dispersed additives and health products from fruits and vegetables with a high content of biologically active substances (BAS) and prebiotic substances is developed, which is based on a complex effect on raw materials of processes of steam-thermal or cryogenic treatment of raw materials and fine-dispersed grinding, which is accompanied by destruction, mechanochemistry, non-enzymatic catalysis. It is found that when these processes are activated, pectic substances are activated, more complete extraction from raw materials (4.5 ... 7.3 times) from a latent form and transformation into a soluble form. The mechanism of these processes is disclosed, recommendations for the creation of recreational nanoproducts are developed. It is shown that, in parallel, non-enzymatic catalysis (up to 70%) of hardly soluble pectic substances in individual monomers takes place, that is, transformation into a soluble, easily digestible form. The increase and seizures of latent forms of biologically active substances in finely dispersed frozen and heat-treated purees from fruit compared with fresh raw materials is established. The increase is respectively 1.5 ... 4.0 times and 1.5 ... 3.0 times. The quality of the obtained new types of fine mashed potatoes exceeds the known analogs for BAS content and technological characteristics. New types of purees are in a nanoscale, easily digestible form. With the use of new types of finely dispersed additives, a wide range of products for health-improving nutrition has been developed with a record content of natural BASs (new types of nano-lipids, nanosorb products, milk-vegetable cocktails, fillings for confectionery and extruded products, curd desserts, bakery products, snacks - falafel, creams, etc.).

PRODUCTIVITY OF POTATOES MICROPLANTS IN VIVO GROWN UNDER THE ACTION OF DIFFERENT LIGHTNING SPECTRA

It has been established that the use of additional lightning by phyto LEDs undercultivation of potatoes microplants provides a positive effect on the survival and productivity ofpotatoes microplants in open ground conditions. Depending on the type of potato and thedifferent lighting spectrum, the survival rate of potatoes microplants was 66–86 % with thesurvival rates in the control 53 – 77 %; an increase in the multiplication factor of plants by 0.5 –0.8 units, depending on the type of potato and the different lighting spectrum, an increase in theaverage weight of the clone by 5.02 – 19.95 %, depending on the variety.

JARINGAN SYARAF TIRUAN ALGORITMA BACKPROPAGATION DALAM MEMPREDIKSI KETERSEDIAAN KOMODITI PANGAN PROVINSI RIAU

A system for predicting the availability of food commodities can help in making decisions. Artificial Neural Network is a method that is able to carry out mathematical processes for predicting the availability of food commodities. With the Backpropagation algorithm, the previous data processing is used as input to predict the availability of food commodities. Data processed as input variables are Area of ​​Harvest, Productivity Level, Number of Production and Number of Consumption Needs. While the processed food commodities are types of Rice, Corn, Soybeans, Peanuts, Green Beans, Cassava and Sweet Potatoes. The data was taken from 2006 to 2013. The years 2006 to 2012 were used as input data, while for 2013 they were targeted data. Some stages of Backpropagation are initializing weights, activating, calculating input weights and output biases and changing weights and biases. This stage will obtain the output to be achieved with the smallest error approach so that the predicted results of the availability of food commodities are obtained. The training process uses Matlab software tools 6.1. The result is a prediction of the amount of food commodity availability by the training and testing process producing actual output as the target achieved.

Potatoes to patrons

PurposeThis research was originally conducted as the author’s dissertation work at the Ohio University. The author explored LibQUAL+ results from two separate institutions with different Carnegie Classifications, and therefore different academic missions, to look for relationships between patron types, Carnegie Classifications, and scores across the minimum, perceived, and desired questions of the information control (IC) component of the LibQUAL+ instrument. By comparing results from a library affiliated with a research institution to one from a campus more focused on teaching and learning, a school going through the shift from one focus to another would be better able to anticipate changes related to patron needs. The paper aims to discuss these issues.Design/methodology/approachA three-way between-within subjects ANOVA was conducted. The first between-subjects variable was patron type, which included undergraduate, graduate, and faculty. The second between-subjects variable was Carnegie Classification, which included the two classifications of RU_H and Master’s_M. The within-subjects variable had three levels, which in this case functioned as three dependent variables made up of the mean or composite score of the combined eight questions included in the IC portion of LibQUAL+, broken in the three categories of minimum, perceived, and desired. An additional breakdown shows that 499 were undergraduate students, 137 were graduate students, and 197 were faculty.FindingsThe results of the study indicated that Carnegie Classification has no significant effect on how undergraduate, graduate, and faculty respond to the three levels of the IC component of the LibQUAL+ survey. As other studies have shown however, there were significant differences with regard to patron-level responses. For a more comprehensive look at all seven research questions and their answers, please see the complete dissertation here: http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1354726349Research limitations/implicationsThis study is limited in size and scope because of the limitations of the method of analysis. A broader study using the same analysis would be difficult because of the impracticality of adding, for example, additional Carnegie Classifications into the equation. A significant limitation is that LibQUAL+ results are not typically compared across institutions as the respondents are commenting on separate collections and services. This was minimized by choosing institutions that belong to the same very strong consortial system and have an interlibrary loan system in place which essentially creates one enormous collection for all to share.Practical implicationsPerhaps more significant than the findings themselves is the method of analysis used, as it is one that while complicated statistically, is relatively easy to explain by using the split-plot studies conducted by R.A. Fisher on which the analysis is based as a starting point. The author have found that conceptually it is easier for those without a statistical background to relate to images of potato fields with varying types of potatoes and fertilizer than Carnegie Classifications, patron types, and the multi-level components of LibQUAL+ results.Originality/valueIt would be difficult to speak to the originality of the proposal, but the author would say that a possible outcome would be a discussion of the value of translatable results that speak to broader audiences, particularly those outside library settings. Methods of analysis that can be explained in ways that do not involve the word ANOVA have value and will add to a stronger understanding of research questions and results by decision makers.

Improved tolerance against Helicoverpa armigera in transgenic tomato over-expressing multi-domain proteinase inhibitor gene from Capsicum annuum.

Plant proteinase inhibitors (PIs) are plant defense proteins and considered as potential candidates for engineering plant resistances against herbivores. Capsicum annuum proteinase inhibitor (CanPI7) is a multi-domain potato type II inhibitor (Pin-II) containing four inhibitory repeat domains (IRD), which target major classes of digestive enzymes in the gut of Helicoverpa armigera larvae. Stable integration and expression of the transgene in T1 transgenic generation, were confirmed by established molecular techniques. Protein extract of transgenic tomato lines showed increased inhibitory activity against H. armigera gut proteinases, supporting those domains of CanPI7 protein to be effective and active. When T1 generation plants were analyzed, they exhibited antibiosis effect against first instar larvae of H. armigera. Further, larvae fed on transgenic tomato leaves showed delayed growth relative to larvae fed on control plants, but did not change mortality rates significantly. Thus, better crop protection can be achieved in transgenic tomato by overexpression of multi-domain proteinase inhibitor CanPI7 gene against H. armigera larvae.