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Improvement of Wild Rice Oryza Longistaminata through Mutation Induction

Journal of Food Science and Engineering 2016年第2期6卷 82-89页

作者： Fousseyni Cisse medoune papa khouma Institut d 'Economie Rurale (IER) Centre Regional de la Recherche Agronomique (CRRA) Sikasso BP. 16 Mall

Influence of a mutation to improve the undesirable traits （shattering, red caryopsis etc.） of wild rice O. longistaminata while preserving its useful genes by radiation 20 Kr gamma rays from 60Co was studied. The mutants issued this irradiation were crossed with the interspecific variety SIK385-b-42-28-28 （O. glaberrima x O. sativa）. Irradiation followed by crossing with interspecific variety generated a large genetic variability, in the subsequent generations, in plant height, maturity, non-shattering grain, kernel colour, spikelets fertility, panicle length, and grain size. This has resulted in identification of promising mutants which possess all the traits of cultivated rice O. sativa （white kernel, non-shattering grain, secondary branchies etc.）. During 2012 rainy season, nineteen selected mutants from M5 and M7 generations were evaluated for yield potential in replicated trials at Longorola station.

关键词： Wild rice Oryza longistaminata mutagenesis mutants.

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Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4°C and 37°C

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Food and Nutrition Sciences 2023年第6期14卷 495-508页

作者： papa Guedel Faye Ibrahima Diouf medoune Gaye Sarr Oumou Hany Sourang Nicolas Cyrille Ayessou Mady Cisse Water Energy Environment and Industrial Processes Laboratory (LE3PI) Polytechnic School of Dakar Chemical Engineering and Applied Biology Department Cheikh Anta Diop University Dakar Senegal Center for Studies on Food Security and Functional Molecules (CESAM) Dakar Senegal

The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a period of 5 weeks at 4°C and 37°C with seven batches of beverage samples prepared at the rate of a calyx/water ratio of 1/40 (kg·kg-1) and added respectively citric acid at 1, 2 and 4 g·L-1 and lemon juice at 10, 20 and 40 mL·L-1. The characterization of the different batches of beverages was carried out from day one. A follow-up of the residual anthocyanin content and the intensity of the red coloring were carried out over five weeks. The anthocyanin concentration was determined by the pH-differential method. The red color degradation index is determined based on the CIELAB color system (L*, a*, b* and L*). R and Minitab 18 software was used for data processing. The results of the monitoring of the parameters showed that the concentration of 1 g AC L-1 retains 2.7 mg more of the anthocyanins than adding 10 mL JC L-1 and longer maintains red color when stored at 4°C and 37°C/5 weeks. The 2 g AC L-1 and 4 g AC L-1 ratios have the same effects as the addition of 20 and 40 mL of lemon juice, all accelerating the degradation of anthocyanins and the red color. After 5 weeks of storage at 37°C, the effect of the temperature combined with the increase in the acidity of the samples (2 to 4 g AC L-1 and 20 to 40 ml JC L-1), have accelerated the total disappearance of the red color on all samples.

关键词： Stabilization Drink Citric Acid Citrus aurantiifolia Hibiscus sabdariffa Coloring

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Performance of New Lines from Anther Culture, Mutation Breeding and Interspecific Crosses, under Lowland and Irrigated Condition in Mali

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Journal of Food Science and Engineering 2020年第1期10卷 11-23页

作者： Fousseyni Cisse Jean R.Sangare medoune P.khouma Kang Kyung Ho Baboucarr Manneh Institut d’Economie Rurale B.P.258Rue Mohamed VBamakoMali AfricaRice Senegal Regional Center B.P.96Saint-LouisSénégal

Rice productivity is still low in Mali due to many factors such biotic and abiotic stresses,and the immense rice-growing potential is *** is a need to enhance rice productivity through a development of new varieties more productive and *** the partnership between the Institute of Rural Economy,AfricaRice and Korea-Africa Food and Agriculture Cooperation Initiative(KAFACI)nine new lines selected among 300 fixed lines were evaluated in 8 sites under irrigated and lowland *** plant material included 4 KAFACI lines derived from Anther culture(series K),2 lines from interspecific crosses(series DKA),one line(DKA-M50)from induced mutation on wild rice(Oryza longistaminata),and other lines from simple *** objective of the study is to identify genotypes adapted to irrigated,or lowland and/or both *** of variance revealed the genotypes differed significantly(p<000.1)at all environments except Kadiolo,Longorola and Manikoura,which implies that the geno types constitute a pool of germplasm with adequate genetic *** was high with 0.76 suggesting high component of heritable portion,therefore selection for the improvement for this trait can be achieved directly based on their phenotypic *** combined analysis of variance indicated significant effects of environment(p<000.1),genotype(p<000.1)and genotype×environment interaction(GEI)(p<000.1)on grain *** significance of genotype and environment interaction suggests that genotypes behaved differently in different environment and demonstrated that GEI had remarkable effect on genotypic performance in different *** highest environment mean grain yield was observed in San(5,197 kg/ha),followed by Baguineda(4,960 kg/ha).The genotype SIK 442-2-2 was identified as genotype adapted to wider environments,and hereby recommended for cultivation in *** rice derivative genotypes DKA 42,DKA-M50 and DKA 37 exhibited low yield and h

关键词： Adaptability rice stability yield

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Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia ) on the Stability of Hibiscus Drinks Stored at 4˚C and 37˚C

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Food and Nutrition Sciences（食品与营养科学） 2023年第6期

作者： papa Guedel Faye Ibrahima Diouf medoune Gaye Sarr Oumou Hany Sourang Nicolas Cyrille Ayessou Mady Cisse

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