[Objective] The aim was to screen litchi varieties suitable for local production in Vietnam. [Method] The fruit botanical and quality characteristics of the seven litchi varieties introduced into Northern Mountainous ...[Objective] The aim was to screen litchi varieties suitable for local production in Vietnam. [Method] The fruit botanical and quality characteristics of the seven litchi varieties introduced into Northern Mountainous Agriculture and Forestry Science Institute of Vietnam Academy of Agriculture Sciences were compared and analyzed. [Result] Three varieties with good general qualities including Lai Phu Ho,Thach Binh and Hung Long which were suitable to be cultivated in the local area were selected. In addition,Phu Dong was the available,early-maturing germplasm resource. [Conclusion] This research will provide reference for litchi production and breeding in northern mountainous area.展开更多
An experiment was conducted at the Department of Horticulture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi （KNUST） Ghana from September, 2009 to April, 20...An experiment was conducted at the Department of Horticulture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi （KNUST） Ghana from September, 2009 to April, 2010, to determine the most appropriate drying method, as a post harvest practice, that would ensure high percentage germination ofAnnona squamosa seeds and its subsequent effect on seedling growth. The seeds were sun-dried, air-dried under shade or kept in the fresh state. Five treatments were used, namely, Freshly Sown seeds （Treatment 1, control）, Seeds Air-Dried under Shade for one day （Treatment 2）; Seeds Sun-Dried for one day （Treatment 3）; Seeds Air-Dried under Shade for three consecutive days （Treatment 4）; Seeds Sun-Dried for three consecutive days （Treatment 5）. The experiment was arranged in a Completely Randomized Design （CRD） and replicated three times. Drying of Annona squamosa seeds had significant effect on earliness and number of seeds germinated. Air drying under shade and sun-drying for three consecutive days improved earliness to germination （26 days after sowing） and percent total germination but air-drying under shade had better effect on total seed germination, achieving 90% germination in 42 days after sowing. Furthermore, the prevailing ambient temperature of 30 ℃-32 ℃ enhanced germination of Annona squamosa seeds. The study concluded that for optimum germination, seeds of Annona squamosa should be either air-dried or sun-dried for three consecutive days and be incubated in an ambient temperature range of 30 ℃-32 ℃. In terms of growth, seedling growth in leaf production was better from seeds sun-dried for three consecutive days.展开更多
This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to bette...This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to better understand their postharvest handling. It was carried out physical analysis such as firmness and chemical analysis such as total chlorophyll, total carotenoids, soluble solids, pectins and titrable acidity and biochemical analysis such as pectin methyl esterase, polygalacturonase, cellulase, and peroxidase and polyphenoloxidase activities in crude extract. Fruits were harvested at different stages of ripening. Experimental design was completely randomized and was carried out analysis of variance and Tukey tests, Total chlorophyll was decreasing in later stages of ripening, total soluble solid contents increased as the fruits ripen, while the acidity expressed percentage of citric acid decreased during fruits ripening. The loss of firmness and soluble solids content increased as the fruit get ripped stage, while the content of pectin decreased. Activity was observed for pectin methyl esterase and polygalacturonase enzymes during all stages of maturation, presenting the highest activity for both enzymes in the mature state. No cellulase activity detected at any stage during the ripening of these fruits. Activity of the enzyme polyphenoloxidase and peroxidase, associated with pulp browning was higher in the last stages of ripening of these fruits. Physical, chemical and biochemical patterns during ripening were different according to fruit species suggesting differential postharvest handling requirements.展开更多
基金Supported by Introduction of Overseas Tropic Crop Germplasm Resources (948 Program of China)(2010-G2-08)a Grant from Modern Agricultural Industry Technology System Construction Program(nycytx-32-17)~~
文摘[Objective] The aim was to screen litchi varieties suitable for local production in Vietnam. [Method] The fruit botanical and quality characteristics of the seven litchi varieties introduced into Northern Mountainous Agriculture and Forestry Science Institute of Vietnam Academy of Agriculture Sciences were compared and analyzed. [Result] Three varieties with good general qualities including Lai Phu Ho,Thach Binh and Hung Long which were suitable to be cultivated in the local area were selected. In addition,Phu Dong was the available,early-maturing germplasm resource. [Conclusion] This research will provide reference for litchi production and breeding in northern mountainous area.
文摘An experiment was conducted at the Department of Horticulture, College of Agriculture and Natural Resources, Kwame Nkrumah University of Science and Technology, Kumasi （KNUST） Ghana from September, 2009 to April, 2010, to determine the most appropriate drying method, as a post harvest practice, that would ensure high percentage germination ofAnnona squamosa seeds and its subsequent effect on seedling growth. The seeds were sun-dried, air-dried under shade or kept in the fresh state. Five treatments were used, namely, Freshly Sown seeds （Treatment 1, control）, Seeds Air-Dried under Shade for one day （Treatment 2）; Seeds Sun-Dried for one day （Treatment 3）; Seeds Air-Dried under Shade for three consecutive days （Treatment 4）; Seeds Sun-Dried for three consecutive days （Treatment 5）. The experiment was arranged in a Completely Randomized Design （CRD） and replicated three times. Drying of Annona squamosa seeds had significant effect on earliness and number of seeds germinated. Air drying under shade and sun-drying for three consecutive days improved earliness to germination （26 days after sowing） and percent total germination but air-drying under shade had better effect on total seed germination, achieving 90% germination in 42 days after sowing. Furthermore, the prevailing ambient temperature of 30 ℃-32 ℃ enhanced germination of Annona squamosa seeds. The study concluded that for optimum germination, seeds of Annona squamosa should be either air-dried or sun-dried for three consecutive days and be incubated in an ambient temperature range of 30 ℃-32 ℃. In terms of growth, seedling growth in leaf production was better from seeds sun-dried for three consecutive days.
文摘This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to better understand their postharvest handling. It was carried out physical analysis such as firmness and chemical analysis such as total chlorophyll, total carotenoids, soluble solids, pectins and titrable acidity and biochemical analysis such as pectin methyl esterase, polygalacturonase, cellulase, and peroxidase and polyphenoloxidase activities in crude extract. Fruits were harvested at different stages of ripening. Experimental design was completely randomized and was carried out analysis of variance and Tukey tests, Total chlorophyll was decreasing in later stages of ripening, total soluble solid contents increased as the fruits ripen, while the acidity expressed percentage of citric acid decreased during fruits ripening. The loss of firmness and soluble solids content increased as the fruit get ripped stage, while the content of pectin decreased. Activity was observed for pectin methyl esterase and polygalacturonase enzymes during all stages of maturation, presenting the highest activity for both enzymes in the mature state. No cellulase activity detected at any stage during the ripening of these fruits. Activity of the enzyme polyphenoloxidase and peroxidase, associated with pulp browning was higher in the last stages of ripening of these fruits. Physical, chemical and biochemical patterns during ripening were different according to fruit species suggesting differential postharvest handling requirements.
