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International Journal of Biological, Life and Agricultural Sciences

ISSN: 2415-6612

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Quality Properties of Fermented Mugworts and Rapid Pattern Analysis of Their Volatile Flavor Components by Electric Nose Based On SAW (Surface Acoustic Wave) Sensor in GC System

Year: 2013 Volume: 7 Issue: 9 839 - 841 Pages

Abstract: The changes in quality properties and nutritional components in two fermented mugworts (Artemisia capillaries Thumberg, Artemisiaeasiaticae Nakai) were characterized followed by the rapid pattern analysis of volatile flavor compounds by Electric Nose based on SAW(Surface Acoustic Wave) sensor in GC system. There were remarkable decreases in the pH and small changes in the total soluble solids after fermentation. The L (lightness) and b (yellowness) values in Hunter's color system were shown to be decreased, whilst the a (redness) value was increased by fermentation. The HPLC analysis demonstrated that total amino acids were increased in quantity and the essential amino acids were contained higher in A. asiaticaeNakai than in A. capillaries Thumberg. While the total polyphenol contents were not affected by fermentation, the total sugar contents were dramatically decreased. Scopoletinwere highly abundant in A. capillarisThumberg, however, it was not detected in A. asiaticaeNakai. Volatile flavor compounds by Electric Nose showed that the intensity of several peaks were increased much and seven additional flavor peaks were newly produced after fermentation. The flavor differences of two mugworts were clearly distinguished from the image patterns of VaporPrintTM which indicate that the fermentation enables the two mugworts to have subtle flavor differences.

Effect of Pectinase on the Physico-Chemical Properties of Juice from Pawpaw (Carica papaya) Fruits

Year: 2013 Volume: 7 Issue: 9 836 - 838 Pages

Abstract: A procedure for the preparation of clarified Pawpaw Juice was developed. About 750ml Pawpaw pulp was measured into 2 measuring cylinders A & B of capacity 1 litre heated to 400C, cooled to 200C. 30mls pectinase was added into cylinder A, while 30mls distilled water was added into cylinder B. Enzyme treated sample (A) was allowed to digest for 5hours after which it was heated to 900C for 15 minutes to inactivate the enzyme. The heated sample was cooled and with the aid of a mucillin cloth the pulp was filtered to obtain the clarified pawpaw juice. The juice was filled into 100ml plastic bottles, pasteurized at 950C for 45 minutes, cooled and stored at room temperature. The sample treated with 30mls distilled water also underwent the same process. Freshly pasteurized sample was analyzed for specific gravity, titratable acidity, pH, sugars and ascorbic acid. The remaining sample was then stored for 2 weeks and the above analyses repeated. There were differences in the results of the freshly pasteurized samples and stored sample in pH and ascorbic acid levels, also sample treated with pectinase yielded higher volumes of juice than that treated with distilled water.

In vitro Plant Regeneration of Java Vetiver (Vetiveria zizanioides)

Year: 2013 Volume: 7 Issue: 9 833 - 835 Pages

Abstract: In vitro plant regeneration has been successfully obtained from basal shoot explant of Vetiveria zizanioides through indirect organogenesis. The explant was cultured in Murashige & Skoog’s (MS) media supplemented with 2,4-D, IAA, and kinetin in various concentrations. Callus was well induced in media supplemented with 2 ppm 2,4-D, 1 ppm IAA, and 1 ppm kinetin. This callus was then transferred to MS media supplemented with 1 - 5 ppm of BAP for shoot regeneration. The media supplemented with 3 ppm BAP was a suitable medium for shoot induction, as well as for shoot multiplication. Rooting was well developed in shoot following transferred to half MS media containing 0.2 ppm IBA. Plantlet was then transferred to husk charcoal for acclimatization, and almost all (90%) of plantlets were survived during acclimatization.

Sweetpotato Organic Cultivation with Wood Vinegar, Entomopathogenic Nematode and Fermented Organic Substance from Plants

Year: 2013 Volume: 7 Issue: 9 828 - 832 Pages

Abstract: The effect of wood vinegar, entomopathogenic nematodes ((Steinernema thailandensis n. sp.) and fermented organic substances from four plants such as: Derris elliptica Roxb, Stemona tuberosa Lour, Tinospora crispa Mier and Azadirachta indica J. were tested on the five varieties of sweetpotato with potential for bioethanol production ie. Taiwan, China, PROC No.65-16, Phichit 166-5, and Phichit 129-6. The experimental plots were located at Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand. The aim of this study was to compare the efficiency of the five treatments for growth, yield and insect infestation on the five varieties of sweetpotato. Treatment with entomopathogenic nematodes gave the highest average weight of sweetpotato tubers (1.3 kg/tuber), followed by wood vinegar, fermented organic substances and mixed treatment with yields of 0.88, 0.46 and 0.43 kg/tuber, respectively. Also the entomopathogenic nematode treatment gave significantly higher average width and length of sweet potato (9.82 cm and 9.45 cm, respectively). Additionally, the entomopathogenic nematode provided the best control of insect infestation on sweetpotato leaves and tubers. Comparison among the varieties of sweetpotato, PROC NO.65-16 showed the highest weight and length. However, Phichit 129-6 gave significantly higher weight of 0.94 kg/tuber. Lastly, the lowest sweet potato weevil infestation on leaves and tubers occurred on Taiwan and Phichit 129-6.