搜索结果: 1-6 共查到“Colocasia esculenta”相关记录6条 . 查询时间(0.046 秒)
The Effects of Inoculation of Fusarium on Periderm Formation in Taro (Colocasia esculenta Schott)
Inoculation Fusarium Periderm Formation
2009/7/13
Fusarium ‘F959’, a pathogenic sensitive strain to taro, was inoculated on ‘Celebes’. The inoculated corms were kept in the dark at 25°C for 15 days. Paraffin sections were made from the inoculated cor...
Effect of Harvesting Time and Low-Temperature Treatment on Germination of Corm in Taro (Colocasia esculenta Schott)
dormancy germination rate varietal difference
2009/7/8
Studies were carried out to elucidate the effect of harvesting time and low-temperature treatment on germination of corm in taro (Colocasia esculenta Schott). Corms of cvs. Eguimo, Wase-Hasuba, Akame,...
Accumulation and Development of a Mucilage Cavity in Taro (Colocasia esculenta) Corm
polysaccharide secretion starch granule
2010/11/23
Development of a mucilage cavity and ultrastructure of mucilage-producing cells in taro corm (Colocasia esculenta cv. Ohno) were observed by electron microscope. Mucilage cavities were formed lysigeno...
Physical and Chemical Characteristics of Taro [Colocasia esculenta（L.）Schott] Corms and Processing to Chips and Puree
taro Colocasia esculenta corm composition french fries chips sensory analysis
2009/1/14
This study was carried out to establish some physical properties and proximate chemical compositions of taro corms collected from Anamur and Bozyazı in İçel province, Turkey. A total ...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Colocasia esculenta taro paste flour phenolics browning reaction
2008/10/26
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Taro Biochemical Characteristics
2016/5/31
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...