Mineral Nutrients and Plant-Fungal Interaction in Cocoa Trees (Theobroma cacao L.)
نویسندگان
چکیده
An infection of the fungus Moniliophthora perniciosa in cocoa trees reduces productivity plant. In this study, concentrations mineral nutrients healthy leaves and vegetative broom plant were determined, relationship between disease nutritional composition was assessed. The samples analyzed using wet digestion method determined by inductively coupled plasma optical emission spectrometry Kjeldahl method. Results indicate that have lower Ca, Mg, S, Fe, Mn, Ni than leaves. Concentrations P Cu higher broom. contrast, K, N, Zn same for both types short, plant-fungal interaction reflected leaves, demonstrated differences nutrient infected leaf tissue.
منابع مشابه
Polyphenols in cocoa ( Theobroma cacao L . )
Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas an...
متن کاملKaryotype variation in cultivars and spontaneous cocoa mutants (Theobroma cacao L.).
Four mutant cocoa accessions with morphological changes and a cultivar sample were karyomorphologically characterized. Slides were prepared by enzymatic digestion of the root meristem and squashed in 45% acetic acid, followed by 2% Giemsa staining. The chromosome number of 2n = 20 was seen in all accessions. The karyotype formula for Cacau Comum and Cacau Rui was 2n = 20m. Submetacentric chromo...
متن کاملEffect of fertigation through drip and micro sprinkler on plant biometric characters in cocoa (Theobroma cacao L.).
A field experiment to study the influence of fertigation of N, P and K fertilizers on biometric characters of cocoa (Theobroma cacao L.) was conducted at the Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore during January 2010 to December 2011. The experiment was laid out with thirteen treatments replicated t...
متن کاملStereo and scanning electron microscopy of cocoa beans (Theobroma cacao L.): fungi spoilage susceptibility
H. H. Kreibich, E. M. Oliveira E. H. S. Moecke and V.M. Scussel Laboratory of Mycotoxicology and Food Contaminants, Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga, Itacorubi, 1346, Florianopolis, Santa Catarina, Brazil. 2 Central Laboratory of Electron Microscopy, Federal University of Santa Catarina, Florianópolis, SC, Brazil. 3 Microscopy La...
متن کاملUse of a Proteolytic Enzyme in Cocoa (Theobroma cacao L.) Processing
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 C) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the Brazilian Chemical Society
سال: 2021
ISSN: ['0103-5053', '1678-4790']
DOI: https://doi.org/10.21577/0103-5053.20200184