Results 171 to 180 of about 3,041 (213)
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Scientia Horticulturae, 1992
Abstract A technique for the clonal micropropagation of carambola is described. Multiple adventitious shoots were produced on root explants placed on woody plant medium or Murashige and Skoog medium supplemented with 2.0 mg l −1 6-benzylaminopourine and 0.2 mg l −1 naphthalene acetic acid. When these shoots were excised from the roots and placed on
A.S. Kantharajah +2 more
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Abstract A technique for the clonal micropropagation of carambola is described. Multiple adventitious shoots were produced on root explants placed on woody plant medium or Murashige and Skoog medium supplemented with 2.0 mg l −1 6-benzylaminopourine and 0.2 mg l −1 naphthalene acetic acid. When these shoots were excised from the roots and placed on
A.S. Kantharajah +2 more
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Harvest Maturity Influences Fruit Quality of Carambola (Averrhoa carambola L.)
Journal of Horticultural Science & Technology, 2020Harvest maturity determines the shelf life and nutritional quality of fruits. The present study was planned to determine the effect of harvest maturity on fruit quality of carambola. Fruits of carambola (Averrhoa carambola L.) cv. “Arkin” were harvested at five maturity stages, i.e., M1 (100% green), M2 (75% green and 25% yellow), M3 (50% green and 50%
Shafa Nayab +5 more
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Mycopathologia, 2004
A series of glasshouse and incubator studies were conducted to investigate the role played by Pythium splendens in a decline disorder of carambola, Averrhoa carambola. Plants, 4-6 months old, were grown in native calcareous soil either infested or not infested with the pathogen.
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A series of glasshouse and incubator studies were conducted to investigate the role played by Pythium splendens in a decline disorder of carambola, Averrhoa carambola. Plants, 4-6 months old, were grown in native calcareous soil either infested or not infested with the pathogen.
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EFFECTS OF BRINING PRETREATMENT AND STORAGE ON CARAMBOLA (AVERRHOA CARAMBOLA L.) PICKLES
Journal of Food Processing and Preservation, 2004Mature, green carambola (Averrhoa carambola L.) were pretreated in 5, 10 or 15% NaCl for 24 h, hot-filled with vinegar, sucrose and spices, and pasteurized at 78 ± 1C for 15 min. No differences (P ≤ 0.05) in appearance, taste and texture were due to prebrining treatments, but most panelists (62%) preferred pickles in 10% brine.
INGRID MANO-FRANCIS, NEELA BADRIE
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FLOWERING IN CARAMBOLA (AVERRHOA CARAMBOLA)
Acta Horticulturae, 1990S. Salakpetch, D.W. Turner, B. Dell
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Bactrocera carambolae (carambola fruit fly)
PlantwisePlus Knowledge Bank, 2022openaire +1 more source
Volatile constituents of carambola (Averrhoa carambola L.)
Journal of Agricultural and Food Chemistry, 1985Charles W. Wilson +4 more
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