Results 121 to 130 of about 92,010 (282)
Effect of growth regulators and stages of spray on seed yield and seed quality parameters of ridge gourd [Luffa acutangula (Roxb) L.] [PDF]
, 2016 The experiment was undertaken to study the influence of different growth regulators on seed yield and seed quality parameters in ridge gourd [Luffa acutangula (Roxb) L.].
Jyoti, Sondarva +2 more
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Restoration Ecology, Volume 33, Issue 1, January 2025.Tropical dry forests (TDF) are among the most‐threatened terrestrial ecosystems, experiencing ongoing conversion to agricultural fields, pasture, and human settlements. Human disturbances are often precursors to invasion of ecosystems by non‐native species, but research on invasion patterns in tropical ecosystems is sparse, and there is no ...
Nora G. Hardy +6 more
wiley +1 more source
Development of high‐throughput tissue culture‐free plant transformation systems
The Plant Journal, Volume 121, Issue 1, January 2025.SUMMARY Efficient transformation systems are highly desirable for plant genetic research and biotechnology product development efforts. Tissue culture‐free transformation (TCFT) and minimal tissue culture transformation (MTCT) systems have great potential in addressing genotype‐dependency challenge, shortening transformation timeline, and improving ...
Heng Zhong +5 more
wiley +1 more source
Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions [PDF]
, 2017 Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism,
Carvajal Moreno, Fátima +5 more
core +1 more source
Reduction of Bitterness of the Bitter Gourd by Katsuobushi
Nippon Shokuhin Kagaku Kogaku Kaishi, 2008 ゴーヤ料理にかつお節がしばしば使用されることに注目し，かつお節の苦味低減作用について検討した．（1）生ゴーヤおよびゴーヤチャンプルの苦味強度はかつお節をまぶすことによって著しく低下した．（2）苦味抑制効果はかつお節エキスよりもかつお節エキス調製後のだしがらに著しく認められ，ゴーヤエキスにかつお節だしがらを加えて乳鉢でよく混和したところ，その上清の苦味は大きく減少していた．（3） かつお節だしがらを詰めたカラムを作成しそれにゴーヤエキスを通したところ，ゴーヤ中の苦味成分はカラムに強く吸着し蒸留水では溶出されなかったが60％エタノールによって溶出された．これらの結果から，かつお節にはゴーヤ中の苦味物質を強く吸着する性質があることがわかり ...
Yoshika Aritome +3 more
openaire +3 more sources
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.Postharvest crop losses, dependence on fossil fuels, and associated environmental consequences have emerged as critical global challenges. Drying is a food preservation method that consumes about 12%–15% of agricultural processing energy. A greenhouse solar‐based crop drying system uses solar energy to create controlled drying conditions, preserving ...
Ephrem M. Meja +5 more
wiley +1 more source
Bitter Gourd Production Enhancement through Credit Program of Zari Tarqiati Bank Limited in Rural Areas of District Mardan-Pakistan [PDF]
, 2017 The major objective was to examine the effects of ZTBL Credit Program on Bitter Gourd production in the study area. The Universe of the study was consisted of three tehsils, namely Mardan, Takhth Bahi and Katlang.
Khan, Naushad
core +1 more source
Impact of integrated nutrient management on some important physical and chemical attributes of soil vis-a-vis performance of bitter gourd [PDF]
, 2017 An experiment has been conducted under AICRP on Soil Test Crop Response (STCR) at the Central Research Farm (Gayeshpur), Bidhan Chandra Krishi Viswavidyalaya, West Bengal to find out the effect of integrated nutrient management in ArkaHarit variety of ...
Chakraborty, Soumyabrata +1 more
core +2 more sources
Tissue Culture, Genetic Engineering, and Nanotechnology in Bitter Gourd
, 2020 Bitter gourd (Momordica charantia L.) belongs to the genus Momordica that includes 45 species. It is cultivated extensively in tropical, subtropical, and rarely under temperate climates. The plant is valued in various disciplines of life and natural sciences. It is extensively used for culinary purposes.
Yılmaz, Sevil Sağlam +1 more
openaire +2 more sources
, 1999 Okinawa prefecture is the southern most in Japan, The climate is subtropical and its culture is strongly influenced by both Japan and China. Okinawar\u27s cuisine is unique and vegetables which are very rare on seldom eaten in the rest of Japan are grown
坂本 守章, 芦澤 正和
core +2 more sources