Web seminar focuses on zebra chip, potato psyllids

08/28/2013 10:06:00 AM
Vicky Boyd

zebra chip symptoms in potato chipsTexas AgriLifeZebra chip affects the way potatoes store sugars. When the potatoes are sliced and exposed to high heat, such as during frying, the sugar caramelizes, turning brown. The chips are unmarketable but still safe to eat.Focus on Potato will host a two-part Web seminar on zebra chip and potato psyllid, the insect that spreads the bacterial disease of potatoes.

The Webcast will compare the psyllid monitoring and zebra chip management strategies in two different growing regions: Texas and Idaho, according to a news release.

Don Henne, an assistant professor at Texas A&M AgriLife Research and Extension Center in Weslaco, will host the first part. And Erik Wenninger, an assistant entomology professor at the University of Idaho's Kimberly Research Extension and Center, will host the second.

Viewers will learn about the history of zebra chip diseases and the states affected, above- and below-grown disease symptoms, potato psyllid and psyllid research, sampling and monitoring potato psyllid populations, challenges to psyllid management, useful management approaches and resistance management.

The two presentations will together take 28 minutes to view and will be open for viewing through Nov. 30.

Focus on Potato is produced by the Plant Management Network, a nonprofit collaboration among the American Phytopathological Societey, American Society of Agronomy and Crop Science Society of America.

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