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Shaharudin Mohamad Azimi Zaki Noorhariza Mohd Saleh Mohd Nazre Mohd Noor Normah Midin Mohd Razik 《Genetic Resources and Crop Evolution》2022,69(7):2291-2299
Genetic Resources and Crop Evolution - Mangosteen (Garcinia mangostana var. mangostana) is an obligate apomictic species which does not require a fertilization process to produce seeds. The absence... 相似文献
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A study was carried out to investigate the influence of desiccation and freezing followed by various presowing rehydration procedures on the desiccation sensitivity of the seed of Citrus suhuiensis cv. limau madu. The freshly harvested seeds of limau madu were desiccated under a broad range of relative humidity (RH) to various equilibrium water contents (g H2O g−1 dw). The desiccated and desiccated–frozen seeds were either directly sown under germination conditions or subjected to presowing rehydration procedures: seed preheating, prehumidification and osmoconditioning. The hydrated and desiccated seeds were sown in controlled germination conditions and the survival was evaluated 4–6 weeks after sowing. The results showed that desiccation progressively reduced the percentage of normal seedling of the seeds of limau madu and the viability is almost lost at water contents below 0.08 g H2O g−1 dw. The estimated desiccation sensitivity was substantially high (WC50 = 0.143 g H2O g−1 dw) when the desiccated seeds were rapidly rehydrated (uncontrolled rehydration). In contrast, seed prehumidification, preheating and osmoconditioning (controlled rehydration procedures) markedly enhanced normal seedling percentages decreasing the estimated values of WC50 (between 0.08 and 0.127 g H2O g−1 dw). While the rapidly rehydrated desiccated–frozen seeds were almost killed at water content of 0.15 g H2O g−1 dw, prehumidification and preheating have noticeably increased percentage of frozen seeds survival at the same water content. However, at water content of 0.21 g H2O g−1 dw preheating significantly (P < 0.05) increased percentage of normal seedling of the frozen seeds. Seed desiccation markedly reduced the percentages of germinated seeds with multiple seedlings. Seed controlled rehydration remarkably increased the survival of polyembryos. The beneficial effect of seed controlled rehydration on the survival of the desiccated seeds was pronounced at medium water contents (0.08–0.25 g H2O g−1 dw). 相似文献
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Jirapa P. Normah H. Zamaliah M.M. Asmah R. Mohamad K. 《Plant foods for human nutrition (Dordrecht, Netherlands)》2001,56(3):203-216
Amino acid profiles, protein digestibility corrected aminoacid scores (PDCAAS), chemical scores, essential amino acid indexes, andcalculated biological values of control-cowpea flour (CCF), germinated cowpeaflour (GCF) prepared from cowpeas germinated at 25 °C for either24 h or 48 h and weaning foods prepared from cowpea flours weredetermined. Locally available rice, cowpea flour, banana-pumpkin slurry,and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulateweaning food containing not less than 15% protein. The ingredients werecooked into a slurry and oven-dried to produce flakes. The nutritional andsensory qualities of the weaning products were evaluated. Germination hadlittle effect on the amino acid profile of cowpeas. In vitro proteinquality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food washigher (55.49%) than CCF-weaning food (46.74%). Vitamin A activityin 24 h GCF weaning food was higher than in CCF-weaning food. Invitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods werehigher than that of CCF weaning food. The 24 h GCF-weaning food which hada higher overall acceptability score by sensory panelist than 48 h GCFand CCF-weaning food is recommended for household consumption. 相似文献
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