Pollen-limited seed set in pods of tamarind ( Tamarindus indica L.)
نویسندگان
چکیده
منابع مشابه
Isolation and characterization of tamarind seed (Tamarindus indica L.) polysaccharide.
The alcohol-insoluble fraction from the water extract of tamarind seed meal, constituting 60 to 65 per cent of the husked kernel, has been described as a rich source of pectin (l-3). Although it forms a firm jelly in the presence of appropriate amounts of sugar and acid (1,4) and has been suggested for commercial use as a substitute for pectin (5), it has been shown in preliminary communication...
متن کاملDormancy and Seed Germination in Tamarindus indica (L)
The dormancy and seed germination of Tamarindus indica (L) was studied. This involved the usage of some dormancy-releasing methods and the influence of oven dry heat treatments on the seeds. The preliminary germination tests on fresh and air-dried seeds showed low percentage germinability (10-20%). The seeds are known to have high socio-economic value most especially in the savanna regions of t...
متن کاملEvaluation of Structure and Assembly of Xyloglucan from Tamarind Seed (Tamarindus indica L.) with Atomic Force Microscopy
The role of xyloglucan (XG) in the cell wall of plants and its technological usability depends on several factors, pertaining to molecular structure. Therefore, the goal of this study was to evaluate the nano-structure and self-assembly of XG by atomic force microscopy (AFM). As the model, a non-modified xyloglucan from a tamarind seed (Tamarindus indica L.) was used. Samples were minimally pro...
متن کاملKnowledge, attitudes and practices in tamarind (Tamarindus indica L) use and conservation in Eastern Uganda
BACKGROUND Tamarindus indica L is one of the indigenous fruit tree species that traditionally contributes to food security and ecosystem stability in sub-Saharan Africa. We hypothesized that the indigenous people of Eastern Uganda have used T. indica for generations and developed practices that promote its conservation and therefore we expected that they possess an elaborate indigenous knowledg...
متن کاملEffects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)
The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were ...
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ژورنال
عنوان ژورنال: Annales des Sciences Forestières
سال: 1989
ISSN: 0003-4312
DOI: 10.1051/forest:19890510