Physico-chemical Properties of Soil and Pods (Theobroma cacao L.) in Cocoa Agroforestry Systems
نویسندگان
چکیده
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...
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The entomopathogenic fungus Beauveria bassiana was re-isolated from surface sterilized pieces of the cocoa pod outer section and peduncle, two and three months after flowers of greenhouse cocoa plants were hand-pollinated and sprayed with a 1x107 mL-1 suspension of B. bassiana conidia. The colonization frequency of B. bassiana on cocoa pods was 0.8% and 1.3% two and three months post-spraying o...
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولKaryotype 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 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...
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ژورنال
عنوان ژورنال: Journal of Agronomy
سال: 2017
ISSN: 1812-5379
DOI: 10.3923/ja.2018.48.55