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Papas Amargas

Papas Amargas


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About the Book

La papa (Solanum tuberosum) es el cuarto cultivo más importante en todo el mundo, es consumido casi a diario por más de mil millones de personas y hay más de 4,000 variedades comestibles de papa y 151 variedades silvestres que son demasiada amargas para ser consumidas, por el alto contenidos de glicoalcaloides en los tubérculos. Esta característica hace que los agricultores están dejando de lado y dejan de cultivarla, consecuentemente se está perdiendo estos recursos genéticos. Salvaguardar estos recursos genéticos, como son las papas amargas, es vital para los esfuerzos de mitigación de los impactos del cambio climático, esto se puede lograr mediante técnicas en la rama de la biotecnología, como el cultivo tejidos in vitro; que a la vez conservar estos recursos genéticos nos ayudan en la seguridad alimentaria. Por otra parte, la importancia de la papa amarga está en que se producen en condiciones adversas en las partes altas de los andes, son resistentes y/o tolerantes a las heladas. Por estas razones, se investigó el comportamientos de dos variedades de papa amarga en condiciones in vitro y observar los efectos que tienen las hormonas (BAP y KIN) sobre ellas.


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Product Details
  • ISBN-13: 9786200388711
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editorial Academica Espanola
  • Height: 229 mm
  • No of Pages: 80
  • Spine Width: 5 mm
  • Width: 152 mm
  • ISBN-10: 6200388717
  • Publisher Date: 26 Mar 2020
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Weight: 181 gr


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