Results 61 to 70 of about 1,684,059 (173)

Effect of Adding Red Yeast Rice on the Quality and Volatile Flavor of Fermented Radish

Shipin gongye ke-ji
The dynamic change patterns and differences of the microbe counts, pH, total acid, color difference, nitrite, reducing sugar, organic acid, and volatile flavor substances during fermentation were analyzed using fermented radish without the addition of ...
Huayu LU, Liuxin LUO, Shengsheng LI, Ruifeng MAO   +3 more
doaj   +1 more source

GENETIC DIVERSITY OF VIR COLLECTIONS OF THE RAPHANUS SATIVUS L. (SMALL RADISH AND RADISH)

Овощи России, 2018
The study on the diversity of root plants in the species of Raphanus sativus L., which are available in the collection of VIR, enables to comprehensively evaluate the collection of small radish and radish, making descriptions of new forms and cultivar ...
A. B. Kurina, T. V. Khmelinskaya, A. M. Artemyeva   +2 more
doaj   +1 more source

Facile and green preparation of bioactive and UV protective silk materials using the extract from red radish (Raphanus sativus L.) through adsorption technique

, 2020
Recently, there is a growing trend towards the fabrication of bioactive materials by using natural extracts, which can achieve diverse functionalities and environmental benefits simultaneously.
Yuyang Zhou, Zhi-Yi Yang, R. Tang
semanticscholar   +1 more source

Simultaneous induction of anthocyanin and peroxidase by sucrose in hypocotyls and roots of Chinese red radish seedlings

Biologia plantarum, 2020
Anthocyanin and peroxidase (POD) are important active compounds in Chinese red radish (Raphanus sativus L.). The effects of exogenous sucrose, mixture of fructose and glucose (F/G 1:1), and mannose on anthocyanin accumulation and POD activity were ...
L. Wang, X.-X. Jing, P. Zhao, L.-F. Wang, Y. Yin, Yu-feng Li   +5 more
semanticscholar   +1 more source

Effects of Light Spectra on Growth, Physiological Responses, and Antioxidant Capacity in Five Radish Varieties in an Indoor Vertical Farming System

Horticulturae
Radish (Raphanus sativus L.) is highly nutritious and contains antioxidants that help reduce the risk of diseases. Light is a crucial factor in their growth and the stimulation of secondary metabolite production.
Panita Chutimanukul, Pakin Piew-ondee, Thanyaluk Dangsamer, Akira Thongtip, Supattana Janta, Praderm Wanichananan, Ornprapa Thepsilvisut, Hiroshi Ehara, Preuk Chutimanukul   +8 more
doaj   +1 more source

Relationship between Seed Germination Capacity of 10 Species of Vegetables and their Emergence in the Field

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2008
In the years 2001-2003, research was carried out to determine to what extent seed germination capacity of selected vegetable species indicates their field emergence potential.
Tomasz W. BRALEWSKI, Roman HOLUBOWICZ
doaj   +1 more source

Transposon-induced methylation of the RsMYB1 promoter disturbs anthocyanin accumulation in red-fleshed radish

Journal of Experimental Botany, 2020
Abstract Red-fleshed radish (Raphanus sativus L.) is a unique cultivar whose taproot is rich in anthocyanins beneficial to human health. However, the frequent occurrence of white-fleshed mutants affects the purity of commercially produced radish and the underlying mechanism has puzzled breeders for many years.
Li Zhang, Liang Sun, Honghe Sun, Yanping Wang, Qingbiao Wang   +4 more
openaire   +2 more sources

The Application of Red Sandstone Powder Enhances Crop Yield by Mitigating Soil Acidification and Improving Fertility in Red Soils

International Journal of Agronomy
Acidification improvement is the core measure for the sustainable utilization of red soil cultivated land resources. In addition to organic fertilizers, adding alkaline materials for acidification improvement to increase crop yields has always been one ...
Dandan Hu, Hao Wu, Wei Yuan, Jiwen Li, Anfan Zhu, Xingyu Huang, Yijun Zhong, Kailou Liu, Peng Xiong   +8 more
doaj   +1 more source

The Textural and Physical Characteristics of Red Radishes Based on a Puncture Test

Processes
Texture is an important indication of the quality of food products, and the analysis of texture involves the measurement of their response when subjected to mechanical forces, such as cutting, scissoring, chewing, and compression or stretching. There is a close correlation between the texture of agri-food products and their mechanical properties.
Mariana Lupu, Valentin Nedeff, Mirela Panainte-Lehadus, Emilian Mosnegutu, Claudia Tomozei, Dana Chitimus, Dragos-Ioan Rusu   +6 more
openaire   +1 more source

Yields, quality and nutritional parameters of radish (Raphanus sativus) cultivars when grown organically in the Czech Republic

Horticultural Science, 2013
The potential cultivars of Chinese radish which can be introduced to the organic growing conditions of the Czech Republic was focused. We identified which of selected radish cultivars gave the best yields when grown organically, and which contained the ...
T. Kopta, R. Pokluda
doaj   +1 more source