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Effect of Different Concentrations of Orange Juice for in Vitro Regeneration and Multiplication of Cocoyam (taro)

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American Journal of Plant Sciences 2015年第16期6卷 2569-2575页

作者： Alfred O. Ubalua Ahamefula I. Ikpeama Onyinyechi D. Okeagu Plant Tissue Culture Unit Biotechnology Research and Development Center National Root Crops Research Institute (NRCRI) Umudike Umuahia Nigeria Yam Programme National Root Crops Research Institute (NRCRI) Umudike Umuahia Nigeria

taro (Colocasia esculenta) and tannia (Xanthosoma sagittifolium) are commonly referred to as cocoyam in Nigeria. They are cherished for their rich taste, nutritional and medicinal properties. Traditionally, cocoyams are vegetatively propagated from tuber fragments, a practice that encourages pathogen distribution. For rapid multiplication and production of quality planting materials, tissue culture technology offers promising alternative compared to the traditional production methods. In this study different concentrations of ripped sweet orange (Citrus sinensis) juice were screened for regeneration and multiplication of 2 months old in vitro cocoyam shoot explants. Among the concentrations, maximum numbers of roots (37 ± 5) were observed in Murashige and Skoog (MS) medium supplemented with 10% orange juice after 8 weeks in culture compared to 16 ± 4 (roots) observed in the control medium. On shoot multiplicity, 16 ± 3 shoots were induced in the control medium in contrast to 12 ± 0.8 shoots in the MS medium supplemented with 10% orange juice after 8 weeks of culture. Higher concentrations (25% and 35%) of the orange juice supplemented medium resulted in concomitant inhibition of all the growth parameters. The study successfully established that ripped orange juice could substitute the use of conventional growth hormones cytokinins (BAP) and auxins (NAA) in in vitro regeneration and rapid multiplication of cocoyam shoot explants.

关键词： taro Orange Juice Shoot Explants In Vitro Regeneration Rapid Multiplication

Effect of Processing on the Oxalate and Calcium Concentrations of Two Local Dishes, Cơm Hến and Canh Chua Bạc Hà, Prepared from taro Stems

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Food and Nutrition Sciences 2017年第6期8卷 624-632页

作者： Du Thanh Hang Than Thi Thanh Tra Le Minh Tuan Geoffrey Peter Savage Faculty of Animal Husbandry and Veterinary Medicine Hu&#7871 University of Agriculture and Forestry Hu&#7871 Vietnam Faculty of Hospitality & Tourism Hu&#7871 University Hu&#7871 Vietnam Food Group Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln Univer-sity Canterbury New Zealand

Stems of sweet taro (Colocasia esculenta) grown in Thua Thien HuếProvince in Vietnam and were used as an ingredient to prepare two local dishes, Cơm Hến and Canh Chua Bạc Hà. This study investigated the effect of simple processing treatments used to prepare these popular dishes on the total, soluble and insoluble oxalate and calcium contents of the taro stems. Raw stems were used to prepare Cơm Hến. Three treatments, removing the skin then washing and slicing, slicing and washing, or slicing and then allowing the stems to wilt overnight were compared to the whole raw stems with the skin retained. Overall, processing the stems reduced the soluble oxalate contents by a mean of 8% when compared with the original raw stems. The mean total calcium bound in the insoluble oxalate fraction of the three processing treatments was 43.3% ± 2.0%. Canh Chua Bạc Hà was prepared by boiling peeled taro stems. In this experiment the peeled stems were boiled for 10, 15 and 20 min and this resulted in 63.4%, 74.5% and 76.6% reductions in soluble oxalate content, respectively, when compared to the original peeled stems. Boiling for 20 min was the most effective way to reduce both the total and soluble oxalate contents of the stems. 39% of the total calcium in the raw taro stems was bound to the insoluble oxalate fraction and this was reduced to a mean of 17.2% ± 2.6% by the three cooking treatments.

关键词： Washing Slicing Wilting Boiling taro Petioles Total Soluble Insoluble Oxalates

ISOZYME ANALYSIS OF THE HYBRID BETWEEN A WILD TYPE AND A CULTIVATED TYPE OF taro, COLOCASIA ESCULENTA (L.) SCHOTT.

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ISOZYME ANALYSIS OF THE HYBRID BETWEEN A WILD TYPE AND A CUL...

International Symposium on Biotechnology Application in Horticultural Crops

作者： Yoshino H. Y.Nakamoto Laboratory of Plant Cytogenetics Faculty of Agriculture Okayama University. 1-1-1 Tsushima-naka Okayama 700-8530 Japan.

Isozyme analysis using esterase, phosphoglucomutase, hexokinase and 6-phosphoglu-conate dehydrogenase were applied to a wild type tare), Colocasia esculenta (L.) Schott, a cultivated type taro, F1s and F2S between both types. Genotypes of F1 and F2 were decided by x2-test applied to the expected isozyme phenotype segregation ratio and the No. of phenotypes. They were analyzed by UPGMA method to draw a dendrogram. Two big clusters including either type of parents were obtained, and F1s were scattered over the two clusters, but F2S belonged to the cluster of their own F1 parent. The color of stalk/leaf and the shape of tuber/rhizome were classified into 5 types and the relationships among isozyme genotypes and between isozyme genotypes and those characters were analyzed by Correlation Analysis. Fairly strong correlation among the isozyme genotypes and strong one between the color of stalk/leaf and esterase isozymes could be found.

关键词： isozyme hybrid taro wild type cultivated type

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即墨白庙芋头软腐病病原菌鉴定

植物病理学报 2023年第4期53卷 739-742页

作者：王东坤曹守涛李艺池袁源崔针针战徊旭王晓强中国农业科学院烟草研究所青岛266101 山东中烟工业有限责任公司技术中心济南250100

芋头(Colocasia esculenta (L.) Schoot)属天南星科芋属单子叶多年生草本植物,是世界上分布最广的作物之一[1]。其地下块茎富含淀粉和各种微量矿物元素,在世界各地广泛种植,是一种深受人们喜爱的健康食品,并且在医药和观赏方面具有多种... 详细信息

芋头(Colocasia esculenta (L.) Schoot)属天南星科芋属单子叶多年生草本植物,是世界上分布最广的作物之一[1]。其地下块茎富含淀粉和各种微量矿物元素,在世界各地广泛种植,是一种深受人们喜爱的健康食品,并且在医药和观赏方面具有多种用途[2-3]。我国是世界芋头种植大国之一,各地区均有种植[4]。白庙芋头为山东即墨特产,有600余年的栽培历史。

关键词： taro soft rot Pectobacterium aroidearum

Risk Assessment of Agricultural Products Supply-Chain Finance Based on D-S Theory

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American Journal of Computational Mathematics 2014年第4期4卷 366-375页

作者： Yuan Zhang Lian Duan Gefu Zhang School of Economics and Management University of South China Hengyang China The Agricultural Bank of China Hengyang China

Agricultural products supply-chain finance, as one of the solutions to the issue of “capital problems” of agriculture, countryside and farmers, has proposed a kind of characteristics model to assess the risk of agricultural production, processing and marketing, which can improve the issue of farmers and enterprises lacking of funds. This model is proposed on the basis of uncertain information processing method of D-S theory and its data combination rules, combined with the “discount rate” correction model, and it includes a risk assessment index system of agricultural products supply-chain finance, fully considering the five aspects of production, processing, marketing, cooperation of supply chain and collateral. At last, a taro supply chain is taken for example. And the risk assessment of its supply-chain finance based on this model has been discussed in detail. And the result has proved that the model and its algorithm are practical and feasible.

关键词： Supply-Chain Finance Risk Agricultural Products taro D-S Theory