Production of Yam Tubers Using Seed Tubers from Vitroplants Regenerated from Aerial Stems in the Yam Species Dioscorea alata (L.) and Dioscorea cayenensis-rotundata (L. & P.) in Côte d’Ivoire

The aim of this study is to produce large quantities of yam tubers in the field from seed tubers derived from vitroplants regenerated from aerial stem cuttings and farmers’ tuber seeds. Seed tubers from ten yam cultivars, including five from Dioscorea alata (cDa083, cDa053, cDa115, cDa150 and cDa266) and five from Dioscorea cayenensis-rotundata (cDr015, cDr027, cDr150, cDr206 and cDr148) with distinct agro-morphological characteristics, were used as material. A completely randomized block design with 3 replications was used. In each block, all cultivars and seed types were represented. When put into cultivation, the tubers produced by the vitroplants all germinated and gave 100% healthy plants, compared with 86% to 100% healthy plants for the seed tubers produced by the farmers. Yields per hectare ranged from 10 to 25 tonnes for seed tubers produced by in vitro plants, and from 4 to 9 tons for seed tubers produced by farmers. Seed tubers from vitroplants can therefore be recommended to farmers as a solution to the problem of seed tuber unavailability.

Cultivar and Soil Fertilizer Treatment Affect Seed Production of Sweet Yellow Yam (<i>Dioscorea dumetorum</i>) on Highly Acidic Soils of the Western Highlands Region of Cameroon

The popularization of Dioscorea dumetorum (Dioscoreaceae), a nutritious yam species is still marginal due to constraints such as the low interest of research, poor cultural practices, insufficient and expensive seeds, pests, and diseases. The latter pushes producers to use about 50% of their harvest as seed for the next planting season. The lack of a specific fertilizer formulation for yam production on the oxysols of Cameroon is another constraint. This study was aimed at enhancing the availability of quality seeds through the characterization of five yam accessions. One experiment was performed to determine the effect of cultivar and origin of tuber sets on their germination rate. The second concerned the evaluation of cultivars and soil treatment effects on agronomic parameters of yam seedlings. Yam cultivars were subjected to nine fertilizer formulations as follows: T0: no fertilizer;T1: mycorrhizal fungi (MF) + 150 g manure + peanut waste;T2: 25 g chemical fertilizer (20.10.10);T3: MF + peanut waste;T4: 16 g chemical fertilizer (12.6.20);T5: 25 g (20.10.10) +100 g CaO + 150 g manure;T6: 100 g CaO + 150 g manure;T7: 20 g tropicote + 2 g DAP (Diammonium phosphate, a reference starter fertilizer coded N18P46) + 100 g CaO + 150 g manure;and T8: mycorrhiza. These treatments were tested in a factorial design. Results show that Ibo sweet 3 and Mabondji sweet white 1 yam accessions were less affected by anthracnose disease on the aerial parts. Guzang 1 showed the best germination rate and yield, making it appropriate for cultivation in the region. Soil treatments, T2, T5, T7 and T8 significantly increased the yield of yam cultivars. Mycorrhiza treatment alone gave a better response to seed weight, indicating the interest of this biofertilizer as a solution for good seedling production. These fertilizer treatments can be recommended to farmers for more seed production with optimum seed weight (300 g).

Composition and Functional Properties of Yam Bean (<i>Pachyrhizus</i>spp.) Seed Flour

Yam bean (Pachyrhizus spp.) is legume crop that not only produces edible roots but also has a high yield of unutilized seeds. Although the yam bean seeds are rich in protein, they are not used due to a high content of toxic rotenone. In this study, yam bean seeds were detoxified and the nutritional and functional properties of their protein determined to assess the proteins’ potential for applications. Seeds of 10 accessions (2 accessions of P. erosus, 4 accessions of P. ahipa and 4 accessions of P. tuberosus) were analyzed for proximate composition, pasting and functional properties (bulk density, least gelation concentration, water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, foaming capacity, foam stability and protein solubility). The results showed that yam bean seeds contained: 29.2 - 32.1 g/100g proteins, 31.3 - 33.0 g/100 g carbohydrates, 24.1 - 25.6 g/100g total fat, 7.5 - 8.1 g/100g crude fiber and 3.4 - 4.1 g/100g ash. The defatted P. erosus seed flour contained 45.6 - 48.8 g/100g protein, 32.6 - 36.5 g/100g total carbohydrate, 6.7 - 7.1 g/100g crude fiber, 6.0 - 6.4 g/100g ash and 5.2/100 g crude fat. The defatted yam bean seed flour exhibited relatively high protein solubility (68.0% - 70.4%), least gelation concentration (14%), water absorption capacity (2.8% - 2.9%) and oil absorption capacity (1.5%). The defatted flour exhibited emulsifying capacity of 35.7% - 36.0%, emulsion stability of 33.2% - 33.5%, foaming capacities of 42% and foam stability of 25.1% - 25.8%. With respect to pasting properties, the defatted yam bean seed flours exhibited pasting temperature of 80.0?C - 81.3?C, peak viscosity of 145.5 - 146.7 RVU, trough viscosity of 95.1 - 102.0 RVU, break down of 43.5 - 51.6 RVU, set back of 252.9 - 258.1 RVU and final viscosity of 348 - 360 RVU. The results show that yam bean seed has potential for use in both food and non-food applications.

Effect of Plant Growth Hormones and Liquid Fertilizer on Rooting and Tuberization of Yam (<i>Dioscorea rotundata</i>Poir.) Vine Cuttings

Vine cutting is an effective solution to solve the problem of seed availability in yam cultivation. This study was conducted to improve the recovery and rooting rate of vine cuttings of Dioscorea rotundata. Two-node cuttings from five (5)-month-old hybrid plants were grown in liquid media consisting of phytohormones (AIA3 and GA3) and liquid fertilizer (NPK 8-8-8) at different concentrations. Observations were made weekly from the 21st day after transplanting and focused on the survival rate of the cuttings, the number of roots emitted and the number of minitubers initiated. The results obtained showed a significant effect of the different growing media on the survival rate, rooting and production of minitubers. The best survival rates were obtained for cuttings grown in NPK (8-8-8) at 0.25% (100%) and AIA3 at 25 ppm (93.3%). The highest averages root number was recorded with growing media containing 0.25% NPK 8-8-8 (20.3) and 25 ppm AIA3 (17.7). Growing media with 0.25% NPK (8-8-8) and 25 ppm AIA3 provided the highest average numbers of minitubers initiated, respectively 5 and 4.6. Growing medium containing 0.25% NPK 8-8-8 has been identified as the one that allows better roots emission and minitubers production by yam vines cuttings.

山药种茎比较试验

为了提高山药的种植效益,探讨种茎大小与山药生长、产量和经济效益的关系,筛选合适的山药种茎,进行了山药不同大小种茎的种植试验。结果表明：大种茎的山药植株长势旺盛,小种茎的长势纤弱;种茎重量在10～500g时,山药商品产量随种茎的增大而增加,种茎重量在500～700g时,山药商品产量随种茎的增大而降低;产量和净收益均以种植350～600g/个的种茎比较理想,种茎以450～500g/个的商品产量和净收益最高,分别为85 833.3kg/hm^2和248 923.2元/hm^2。结论：山药种植的种茎并不是越大越好,种植种茎大小以350～600g为宜。

不同种薯质量对山药生长、产量及经济效益的影响

为了探究‘大和长芋’山药在潍坊地区适宜的用种量,本试验研究了不同质量(50,100,150,200g)的山药种薯对‘大和长芋’山药生长和产量影响,并根据实际的市场行情推算经济效益。结果表明,随着种薯质量的增加,山药茎粗显著增大(P<0.05),植株长势增强,产量增加,其中种薯质量为150g和200g的处理较对照(100g)分别显著增产11.4%和14.5%(P<0.05),产量分别达到72239.6kg·hm-2和74270.8kg·hm^-2,二者差异不显著(P>0.05);经济效益呈先增加后减少的趋势,当种薯质量为150g时纯收益最高,为21.03万元·hm^-2,比对照增效10.8%,当种薯质量为200g时,纯收益(20.50万元·hm^-2)比对照增效8.0%。综合考虑产量和经济效益,‘大和长芋’山药适宜选择质量为150g的种薯播种。

山药莲子乳酸菌饮料的工艺研究

以山药汁、莲子汁、纯牛乳为原料,以离心沉淀率和感官评价作为检测指标,通过单因素试验、正交试验确定山药莲子乳酸菌饮料的最佳配方。结果表明:山药片最佳护色剂为0.4%柠檬酸+0.4%维生素C+0.5%氯化钠(均为质量分数)的混合溶液;产品最佳配方为以饮料总质量为基准,山药莲子混合液(二者质量比为2∶1)20%、发酵乳35%、白砂糖10%、果胶0.3%、乳酸-柠檬酸(质量比1∶2)0.20%。在此条件下制得的山药莲子乳酸菌饮料色泽乳白,均匀有光泽,组织流动性好,稳定性佳,酸甜可口,具有山药莲子的清香和发酵乳特有的发酵香气,各项理化和微生物指标符合相关标准。

何泽云教授治疗慢性肾炎蛋白尿经验撷萃

蛋白尿是慢性肾小球肾炎的临床常见症状,不仅可导致肾小球的硬化和疾病的进展,同时尿液中丢失的蛋白分子通过多种方式对肾小管上皮细胞产生毒性作用,导致肾小管间质性炎症反应和纤维化。因此蛋白尿不仅仅是慢性肾脏病的重要表现,而且还是其进展至终末期肾病的独立危险因素[1]。临床常把控制蛋白尿作为治疗的重要目标之一。

影响北五味子有效成分含量的因素研究

以20份北五味子种质资源材料为试材,研究了不同种质、不同采收时间、不同管理水平、不同树龄、不同粗加工方法对北五味子木脂素含量的影响。结果表明:20份种质间五味子醇甲含量最低为3.566g/kg,最高可达9.203g/kg,表明种质间有效成分含量差异明显;同一品种(品系)在栽培条件下,管理水平高的比管理水平低的木脂素含量高;五味子果实采收后在40～50℃条件下烘干需要65～72h、自然晾晒或自然阴干需要20～25d,以上加工方法对北五味子有效成分没有明显影响,北五味子果实在55℃以上烘干时,果实中木脂素含量随温度升高而下降。

山药种植农艺特点及机械化种植技术

随着我国山药种植面积和需求日益增长,对山药种植机械化需求迫切,与山药种植较低的机械化程度形成了明显对比。在研究山药种植特点的基础上,重点分析山药机械化播种面临的主要问题,山药机械化播种的研究与应用现状,山药机械化播种的研究方向以及实现山药机械化播种需要突破的关键技术。

植物生长调节剂对花籽山药愈伤组织诱导形成的影响

以花籽山药为试材,采用在光下和暗处分别培养的方法,研究了不同植物生长调节剂种类和组合及浓度等对花籽山药愈伤组织诱导的影响。结果表明:对茎段和叶片来说,光下6-BA 2.0mg/L+NAA 2.0mg/L是较好的组合;暗处6-BA 2.0mg/L+NAA 4.0mg/L是最佳组合;对于微型块茎来说光下不适于诱导;暗处最佳的植物生长物质组合为6-BA 2.0mg/L+NAA 2.0mg/L和6-BA 2.0mg/L+NAA 4.0mg/L。

南瓜籽、山药复合酸奶的研制

本研究以铁棍山药、南瓜籽、鲜牛乳为主要原料,研究了南瓜籽、山药复合酸奶的最佳配方及生产工艺。单因素实验表明:南瓜籽浆在酸奶中的最佳添加量为12%,山药浆最佳添加量为10%,蔗糖最佳添加量为8%,最佳发酵时间为3.5h;正交实验结果表明:南瓜籽、山药复合酸奶中南瓜籽浆的最佳添加量为12%,山药浆的最佳添加量为10%,蔗糖的最佳添加量为8%,最佳发酵时间为3.5h。

超低含水量对豆薯种子生活力的影响

豆薯Ｐａｃｈｙｒｒｈｉｚｕｓｅｒｏｓｕｓ（Ｌ．）Ｕｒｂ．种子不耐贮藏，开放贮藏的种子平均寿命（半活期）为１１～１２个月．低温低湿是豆薯种子贮藏的较佳条件．超干处理种子，将含水量降至６．４３％可获得低温低湿的贮藏效果，继续干燥脱水则不利贮藏。

山药薏米保健酒的工艺条件研究

山药是一种极其具有保健作用的药材。在白酒基础上,采用薏米、山药、芡实为功能保健原料,用浸泡的方法生产山药薏米保健酒。通过单因素及正交试验,以感官评分为主要指标确定山药薏米保健酒的最佳工艺参数为:白酒酒精度为45%vol,薏米、山药、芡实添加量为35%,白酒增香剂添加量为0.20%,蜂蜜添加量为6%。成品酒色浅棕黄色,色泽清亮,酒味醇香,酸甜适口,该产品不仅具有薏米、山药的香味,而且保留了薏米、山药的活性成分以及芡实的功能性,具有很好的营养与医学保健作用。

塑料大棚山药珠芽快繁种薯密度研究

为了提高平凉山药的繁殖效率,研究了塑料大棚条件下山药珠芽不同栽培密度对当年形成的种薯的茎鲜质量、珠芽质量、种薯横径、单薯质量、产量等指标的影响。研究结果表明,大棚栽培珠芽较露地栽培能提早出苗12d;珠芽栽培密度对山药种薯生育期无明显影响;珠芽栽培密度越大,种薯的单质量下降越明显(r=-0.631**);合理的栽培密度为40～60株/m2,50株/m2时综合效果最佳,繁殖出的种薯合格率(种薯单质量大于100g)较高,符合生产标准。

山药核桃戚风蛋糕配方的优化

以山药和核桃为主要原料,采用单因素试验和正交试验,以感官评价为指标,得到山药、核桃戚风蛋糕的最佳配方。结果表明,山药、核桃戚风蛋糕的最佳配方为低筋粉60 g,野木瓜籽调和油30 g,白砂糖70 g,鸡蛋150 g(蛋清100 g,蛋黄50 g),山药粉10 g,核桃粒5 g,柠檬汁0.5 g,鸡蛋搅打时间5 min,焙烤温度160～180℃,焙烤时间30 min。在此条件下,该产品具有山药、核桃的独特风味,并有一定营养保健功能。

不同药剂处理对山药种茎的贮藏效果

在生产上,山药采用无性繁殖,主要用种茎进行繁殖。山药从收获到种植需要经过几个月的贮藏时间,种茎在贮藏过程中极易发生腐烂,大大制约了山药产业的发展。为了减少山药种茎在贮藏过程中的损失,以山东省主栽品种‘大和长芋’为试材,在室温条件下研究了不同药剂处理下山药种茎的腐烂情况。结果表明,25%咪鲜胺乳油和30%乙蒜素乳油处理过的山药种茎腐烂霉变率为0,没有腐烂现象,效果最好。乙蒜素具有强腐蚀性,高浓度乙蒜素会腐蚀山药,建议生产上使用咪鲜胺处理山药种茎。

健脾祛湿糕的研制

以山药、茯苓、莲子、红枣为主要原料,通过单因素和多因素正交试验,研究了健脾祛湿糕表皮和馅料的最佳配方和最佳工艺参数。结果表明:表皮的最佳配方为:山药粉8.00%、茯苓粉7.33%、砂糖为14.67%、色拉油为6.67%;馅料的最佳配方为:砂糖20.00%、红枣粉20.00%、莲子粉2.004%、柠檬酸添0.20%。本产品含有总糖32.02%、粗多糖13.92%、细菌菌落10个/20 g,大肠菌群10个/20 g,大肠杆菌未检出,霉菌20个/20 g,符合国家标准要求。产品外皮形状饱满,色泽均匀,质地细腻、有弹性,具有山药和茯苓特有的蛋糕风味。

薏米山药乳复合保健饮料的组方筛选

目的:研制具有优良口感、独特风味和丰富营养的薏米山药乳复合保健饮料。方法:以薏米、山药和全脂乳粉作为主要原料,辅以适量白砂糖和柠檬酸等,采用正交试验和感官评价优化出该饮料的最佳组方;由于配置后的产品稳定性相对较差,所以选择适宜稳定剂进行单一稳定剂试验和复配稳定剂试验。结果:薏米汁与山药汁配比2∶1,添加全脂乳粉7%、白砂糖4%、柠檬酸0.06%时薏米山药乳饮料风味最佳;添加羧甲基纤维素(CMC)0.06%、蔗糖脂肪酸酯0.07%时饮料稳定性最好。结论:薏米山药乳复合保健饮料口感优良、风味独特、营养符合要求。

山药薏米面包制备工艺研究

以感官评分为评价指标,通过单因素试验和正交试验优化山药薏米面包的配方。结果表明:当高筋面包粉∶山药粉∶薏米粉质量比为84∶7∶9时,以山药粉、薏米粉、高筋面包粉三者混合粉100 g为基准,酵母添加量1.5%、黄油添加量15%、白砂糖添加量18%、盐添加量1%、改良剂添加量0.4%、烘焙乳粉添加量4%、鸡蛋添加量10%、水添加量20%、牛奶添加量28%,在此工艺条件下制备的面包表面色泽呈棕黄色、组织均匀、口感较好,具有淡淡的山药、薏米风味,受人们喜爱度较高。