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Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice 认领 引用 被引量：4
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作者 CAO Shao-qian LIU Liang PAN Si-yi 《Agricultural Sciences in China》 CSCD 2011年第12期1992-1997,共6页
Thermal degradation kinetics of anthocyanins and visual color （Hunter α value） of blood orange juice were studied at selected temperatures （70-90℃）. Results indicated that both the thermal degradation of anthocy... Thermal degradation kinetics of anthocyanins and visual color （Hunter α value） of blood orange juice were studied at selected temperatures （70-90℃）. Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ tool-1, respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of blood orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation： α＊/αo＇=0.559（C/Co）＋0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of blood orange juice. 展开更多
关键词 blood orange juice anthocyanins visual color degradation kinetics relationship
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Establishment of Debittering Technique in Concentrated Orange Juice 认领 引用 被引量：1
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作者 徐国良 秦云 《Agricultural Science & Technology》 CAS 2014年第2期300-303,共4页
[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experim... [Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste. 展开更多
关键词 Concentrated orange juice Debittering Active carbon Naringin Limonin
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Quantification of Flavonoids in Brazilian Orange Peels and Industrial Orange Juice Processing Wastes 认领 引用 被引量：5
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作者 Regina M.S.Pereira Begona Giménez-Cassina Lopez +4 位作者 Susana N.Diniz Alyne Alexandrino Antunes Daniel Moreno Garcia Carlos Rocha Oliveira Maria Cristina Marcucci 《Agricultural Sciences》 2017年第7期631-644,共14页
The flavonoid content in orange peels of different Brazilian citrus varieties such as bahia, lima, lima-of-persian, morcote, pera, ponkan, seleta, cravo, kinkan and pomelo was assessed. Industry processing juice waste... The flavonoid content in orange peels of different Brazilian citrus varieties such as bahia, lima, lima-of-persian, morcote, pera, ponkan, seleta, cravo, kinkan and pomelo was assessed. Industry processing juice wastes such as bagasse, bagasse residues, animal feeding bagasse, pulp WEUE and CORE-wash were also analyzed. The HPLC analysis indicates that the most abundant flavonoids found in these Brazilian citrus peels are hesperidin and naringin. The solvents used are selective for flavonoid extraction, and depending on their polarity, glycoside or aglycone flavonoids are extracted. The use of multivariate analysis shows that DMSO is the best solvent to extract glycosides flavanones while hexane displays high selectivity in the extraction of polymethoxylated flavones. The flavonoids present in the orange wastes, obtained at different stages of the industrial processing, are qualitative and quantitatively different. The identification and quantification of the flavonoid composition in each Brazilian citrus variety were evaluated and allowed the selection of the best solvent for the extraction of each specific class of flavonoids. These compounds were found to be more abundant in the fruit peels than in their juices, revealing their great industrial potential. The residual portion of the processing juices is also rich in flavonoids, depending on the processing step. 展开更多
关键词 Citrus Orange Peel Flavonoid Brazilian Orange Orange Juice Processing Wastes
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Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices 认领 引用 被引量：2
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作者 Aurelie Chanson-Rolle Veronique Braesco +1 位作者 Julien Chupin Laurence Bouillot 《Food and Nutrition Sciences》 CAS 2016年第4期252-261,共10页
The study aimed to compare the nutritional composition of commercial and home-made orange juices with a fruit content of 100%, i.e., without dilution with water and without addition of sugars or any other sweeteners. ... The study aimed to compare the nutritional composition of commercial and home-made orange juices with a fruit content of 100%, i.e., without dilution with water and without addition of sugars or any other sweeteners. Orange juice samples (n = 12 for both types of juice) were representative of the French market and of French consumers’ habits as determined by a consumer survey. The results showed that both types of juices contained the same concentrations in total sugars and polyphenols and had low levels of dietary fiber (P > 0.05 for all parameters). Commercial orange juice contained less vitamin C (P = 0.035) and folate (P = 0.002) than home-made juice (15% and 27% less, respectively), probably owing to the vitamin degradation that may occur during industrial production (e.g., during pasteurization) and storage of commercial orange juice. The observed differences were of relatively small magnitude overall, however, and within the expected ranges for vitamin loss due to pasteurization and storage at ambient temperature. Indeed, commercial orange juice contained 85% of the vitamin C concentration measured in home-made juice, showing that vitamin C was well preserved in commercial juice. Another study with a larger number of samples would be needed to confirm these observations. 展开更多
关键词 Orange Juice Process Vitamin C Sugars
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Stability of Bitter Orange Juice-Olive Oil Salad Dressings Stabilized with Polysaccharides 认领 引用
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作者 E. A. Ergelebi S. Kara E. ibanoglu 《Journal of Food Science and Engineering》 2011年第4期297-302,共6页
Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitte... Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitter orange juice-olive oil in the presence of various concentrations （0.1%-1.0%, w/v） of pectin or guar gum or iota-（t-）carrageenan and then these emulsions were homogenized. Emulsion activity index （EAI） and emulsion stability index （ESI） were determined spectrophotometrically by measuring time-dependent changes in turbidity. Creaming stability of emulsions was followed by visual observation of serum layer with respect to time. Microstructures of emulsions were examined by using polarized light microscopy. The addition of polysaccharides improved emulsion stability and emulsions containing higher amounts of polysaccharide were more stable against creaming. Microscopic observations showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides and emulsions were flocculated due to the presence of polysaccharides. Larger droplets and creaming were observed when the polysaccharide concentration was not sufficient for coverage. 展开更多
关键词 Bitter orange juice salad dressings emulsion polysaccharide microstructure.
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Comparative assessment of kinetic models for microbial inactivation in continuous-flow orange juice treated by induced electric field 认领 引用
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作者 Yaqian Fu Zhang Huang +5 位作者 Na Yang Yangchao Luo Wenlong Liu Baoqi Yin Yamei Jin Xueming Xu 《Food Bioscience》 SCIE 2026年第1期1765-1777,共13页
Induced electric field(IEF),as a promising emerging technology,has been applied to the processing of many acidic juices.However,few studies on the inactivation kinetics of orange juice by IEF have been reported so far... Induced electric field(IEF),as a promising emerging technology,has been applied to the processing of many acidic juices.However,few studies on the inactivation kinetics of orange juice by IEF have been reported so far.The kinetics of the inactivation of Escherichia coli,Saccharomyces cerevisiae,and Alicyclobacillus acidoterrestris in orange juice(pH 3.41,11.40°Brix,electrical conductivity of 0.3887 S m-1)by IEF were investigated.Radj2,mean squared error(MSE),and Akaike information criterion(AIC)confirmed the Weibull model as the optimal-fitting one among the three.During the IEF treatment process,the temperature of the orange juice rose linearly with time.Escherichia coli and Saccharomyces cerevisiae had slower inactivation rates in early-stage IEF treatment and faster rates in the late stage,whereas Alicyclobacillus acidoterrestris exhibited the highest inactivation rate in the mid-stage,exhibiting shoulder effects and tailing effects.Among the three microorganisms,Saccharomyces cer-evisiae exhibited stronger initial stress tolerance to IEF,as it showed the highest α values and shoulder length(SI)values,ranging from 115.17 s to 304.25 s and 115.07 s-198.49 s,respectively.This phenomenon could be attributed to its eukaryotic cell structure and thicker cell wall.Another finding is that Alicyclobacillus acid-oterrestris may be more sensitive to IEF than conventional thermal treatments.Overall,this study established kinetic models for microbial inactivation and compared them with the effects of pasteurization on the funda-mental quality attributes of orange juice,providing a theoretical foundation for applying IEF in the microbial control of acidic fruit juices. 展开更多
关键词 Orange juice Inactivation kinetics Escherichia coli Saccharomyces cerevisiae Alicyclobacillus acidoterrestris Food quality
Extended Gate Field Effect Transistor Based Measuring of the Vitamin C content of Orange Juice 认领 引用
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作者 Jung-Chuan Chou 《稀有金属材料与工程》 SCIE EI CAS 北大核心 2006年第A3期342-343,共2页
An extended-gate field effect transistor (EGFET)of SnO_2/ITO glass was applied to manufacture the vitamin C sensor.Therefore,we immobilized the ascorbate oxidase with 3-glycidoxypropyltrimethoxysilane (GPTS)method to ... An extended-gate field effect transistor (EGFET)of SnO_2/ITO glass was applied to manufacture the vitamin C sensor.Therefore,we immobilized the ascorbate oxidase with 3-glycidoxypropyltrimethoxysilane (GPTS)method to measure the different concentrations of the vitamin C solution in an optimum measurement environment.In order to find the best measurement conditions of the biosensor,we studied the vitamin C sensor in different pH values of the phosphate buffer solution (PBS).Additionally,we used experimental results to discuss the response time and response voltage to compare vitamin C with orange juice for the vitamin C sensor. 展开更多
关键词 orange juice extended-gate field effect transistor SnO2/ITO glass vitamin C sensor
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Dynamic flavor and metabolic pathway changes during craft beer fermentation with orange juice addition:Insights from E-nose,GC-MS,and GC-IMS analysis 认领 引用
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作者 Chunquan Zhu Shuai Tian +4 位作者 Shengchen Wu Qingchao Xie Yingjie Pan Yong Zhao Haiquan Liu 《Food Bioscience》 SCIE 2025年第10期823-835,共13页
The distinctive flavor and nutritional advantages of orange juice craft beer have contributed to its growing appeal among modern drinkers.In this study,we systematically investigated the dynamic effects of varying ora... The distinctive flavor and nutritional advantages of orange juice craft beer have contributed to its growing appeal among modern drinkers.In this study,we systematically investigated the dynamic effects of varying orange juice additions(0-15%)on volatile flavor compounds during craft beer fermentation,employing electronic nose(E-nose),headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPMEGC-MS),and gas chromatography-ion mobility spectrometry(GC-IMS).The results demonstrated that the E-nose sensors TA/2,PA/2,and P30/1 exhibited significant sensitivity to aromatic profiles,while GC-MS and GC-IMS identified 102 and 47 volatile organic compounds(VOCs),respectively.Notably,the K10 group exhibited the most pronounced diversity of VOCs,where key compounds such as Phenethyl alcohol(6166.33±15.85μg/L),Ethyl caprylate(1714.61±32.72μg/L),and Methyl octanoate(662.75±27.83μg/L)played pivotal roles.KEGG enrichment analysis revealed 12 metabolic pathways influencing VOCs synthesis and degradation,with glycolysis and pyruvate metabolism serving as central regulatory mechanisms.These findings elucidate for the first time the dynamic evolution of volatile flavor compounds during the fermentation of orange juice craft beer,providing novel theoretical insights into the development of functional beers and the mechanisms of flavor formation. 展开更多
关键词 Orange juice craft beer GC-MS KEGG GC-IMS VOCs
Alleviation of ulcerative colitis via curcumin-fortified orange juice: Utilization of orange-derived extracellular vesicles as active nanocarrier 认领 引用 被引量：1
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作者 Hang Liu Zhuoya Wang +5 位作者 Cihua Zheng Lei Zhou Shengfeng Peng David Julian McClements Chengmei Liu Wei Liu 《Food Bioscience》 SCIE 2024年第6期5660-5672,共13页
There is evidence that consumption of fruit and vegetable juices may alleviate ulcerative colitis.However,their application is limited because of their relatively weak and uncertain health benefits.In this study,curcu... There is evidence that consumption of fruit and vegetable juices may alleviate ulcerative colitis.However,their application is limited because of their relatively weak and uncertain health benefits.In this study,curcuminfortified orange juice(Cur-OJ)was produced using orange extracellular vesicles as natural active nanocarriers.The concentration,composition,morphology and size of extracellular vesicles were first determined.It was shown that curcumin was incorporated into the lipid bilayer of extracellular vesicles in an amorphous form.The influences of oral administration of Cur-OJ on DSS-triggered colitis mice was evaluated.Cur-OJ reduced the pathological symptoms in mice,affected the expression of inflammatory cytokine,and improved the integrity of the colon tissue through enhancing the levels of three tight junction proteins.The gut microflora and colonic metabolites of colitis mice in Cur-OJ group were close to those in control group.Noticeably,the treatment of colitis was better in the Cur-OJ group than those in curcumin or orange juice groups,suggesting that curcumin and orange juice can work together to relieve colitis symptoms.In summary,this study showed that Cur-OJ can reduce colitis,which may be useful for the progress of novel functional fruit or vegetable juice and foods designed to improve body health and human wellbeing. 展开更多
关键词 Orange juice Curcumin Extracellular vesicle Ulcerative colitis Additive treatment
Multielement determination in orange juice by ICP-MS associated with data mining for the classification of organic samples 认领 引用 被引量：5
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作者 Christian Turra Marcio Dias de Lima +3 位作者 Elisabete A.De Nadai Fernandes Marcio Arruda Bacchi Fernando Barbosa Jr. Rommel Barbosa 《Information Processing in Agriculture》 EI 2017年第3期199-205,共7页
The aim of this study was to discriminate organic from conventional orange juice based on chemical elements and data mining applications.A comprehensive sampling of organic and conventional oranges was carried out in ... The aim of this study was to discriminate organic from conventional orange juice based on chemical elements and data mining applications.A comprehensive sampling of organic and conventional oranges was carried out in Borborema,state of Sao Paulo,Brazil.The fruits of the variety Valencia(Citrus sinensis(L.)Osbeck)budded on Rangpur lime(Citrus limonia Osbeck)were analyzed.Eleven chemical elements were determined in 57 orange samples grown in organic and conventional systems.In order to classify these samples,data mining techniques(Support Vector Machine(SVM)and Multilayer Perceptron(MLP))were combined with feature selection(F-score and chi-squared).SVM with chi-squared had a better performance compared with the other techniques because it reached 93.00% accuracy using only seven chemical components(Cu,Cs,Zn,Al,Mn,Rb and Sr),and correctly classified 96.73% of the samples grown in an organic system. 展开更多
关键词 Data mining Support vector machines Multilayer perceptron Orange juice Trace elements Inductively coupled plasma mass spectrometry(ICP-MS)
Curcumin-loaded soybean-dextran conjugate nanogels:Construction,characterization,and incorporation into orange juice beverage 认领 引用 被引量：1
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作者 Yixi Sun Wenting Yue +7 位作者 Xianrong Xiang Zhihan Chen Junpeng Chen Shasha Li Shuxiang Liu Ahmed S.M.Saleh Wen Qin Qing Zhang 《Food Bioscience》 SCIE 2024年第3期3380-3391,共12页
Although the health benefits of lipophilic bioactive compounds have received tremendous attention from both researchers and manufacturers,the practical application of these micronutrients in aqueous foods is still cha... Although the health benefits of lipophilic bioactive compounds have received tremendous attention from both researchers and manufacturers,the practical application of these micronutrients in aqueous foods is still chal-lenging due to their water insolubility and environmental instability.Therefore,curcumin(Cur)was selected to be encapsulated in soybean protein isolate-dextran conjugate-based nanogels(SDCNG)via the Maillard reaction combined with protein self-assembly to be incorporated into orange juice beverage(OJB)in this study.Curloaded SDCNG(Cur-SDCNG)prepared by adding Cur into the SDCNG solution exhibited an encapsulation effi-ciency of 89.10%±1.40%and a loading capacity of 17.11%±0.27%,enhanced 1,1-Diphenyl-2-picrylhydrazyl(DPPH)radical and hydroxyl radical(·OH)-scavenging activities and ferrous reducing power,increased reten-tion rate at both natural light and dark environment,and strengthened storage stability.Moreover,the loaded Cur showed a greater bioaccessibility(55.41%±0.71%)than free Cur(17.41%±1.04%).The OJB fortified with Cur by adding Cur-SDCNG exhibited an increasing color difference,particle size,polydispersity index(PDI),protein content,total soluble solid(TSS),and sensory score with the increasing Cur concentration.DPPH radical and·OH-scavenging activities and ferrous reducing power also further enhanced.The Cur-fortified OJB with an orange juice concentration of 30%exhibited improved quality attributes and satisfactory stability reflected by the increased TSS and sensory score,acceptable particle size,PDI,centrifugal sedimentation rate,and Cur retention rate under cold conditions.In conclusion,the findings confirmed the effectiveness of Cur encapsulation in SDCNG and the application feasibility of Cur-SDCNG in acidic beverages simultaneously fortified with lipo-philic bioactive compounds and vegetable proteins. 展开更多
关键词 Protein-polysaccharide conjugate nanogels Curcumin Nanoencapsulation Fortification Orange juice beverage
Effect of pasteurization on characteristic aroma substances in mandarin orange(Citrus reticulata cv.Suavissima)juice 认领 引用 被引量：1
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作者 Xuedan Cao Yi Li +5 位作者 Shuangyang Chen Bing Xu Tao Feng Mengfan Zhang Lifang Sun Xiamin Lü 《Journal of Future Foods》 CAS CSCD 2026年第4期604-616,共13页
In this study,headspace solid phase microextraction(SPME),solvent-assisted flavor evaporation(SaFE)and gas chromatography-mass spectrometry were used to detect the changes in aroma components of mandarin orange juice ... In this study,headspace solid phase microextraction(SPME),solvent-assisted flavor evaporation(SaFE)and gas chromatography-mass spectrometry were used to detect the changes in aroma components of mandarin orange juice before and after sterilization,the characteristic flavor substances were also analyzed using odor activity value,principal component analysis,and heatmap.The results showed that 149 volatile components were detected,mainly including terpenes,esters,alcohols,aldehydes,and ketones.Compared with unpasteurized juice,the SPME method measured that 38 new volatile components were produced after pasteurization,while 25 volatile components disappeared;the SAFE method measured the production of 34 volatile components after pasteurization,while 18 volatile components disappeared.β-Myrcene,D-limonene,linalool,and p-cymene were important volatile substances in mandarin orange juice.These results provide a reference for further control and detection of mandarin orange juice processing flavors. 展开更多
关键词 Mandarin orange juice Pasteurizationaroma component Headspace solid phase microextraction Solvent-assisted flavor evaporation
A New Method for the Determination of Potassium Sorbate Combining Fluorescence Spectra Method with PSO-BP Neural Network 认领 引用 被引量：3
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作者 WANG Shu-tao CHEN Dong-ying +2 位作者 WANG Xing-long WEI Meng WANG Zhi-fang 《光谱学与光谱分析》 SCIE EI CAS CSCD 北大核心 2015年第12期3549-3554,共6页
In this paper,fluorescence spectra properties of potassium sorbate in aqueous solution and orange juice are studied,and the result shows that in two solution there are many difference in fluorescence spectra of potass... In this paper,fluorescence spectra properties of potassium sorbate in aqueous solution and orange juice are studied,and the result shows that in two solution there are many difference in fluorescence spectra of potassium sorbate,but the fluorescence characteristic peak exists in,λex/λem=375/490 nm.It can be seen from the two dimensional fluorescence spectra that the relationship between the fluorescence intensity and the concentration of potassium sorbate is very complex,so there is no linear relationship between them.To determine the concentration of potassium sorbate in orange juice,a new method combining Particle Swarm Optimization(PSO)algorithm with Back Propagation(BP)neural network is proposed.The relative error of two predicted concentrations is 1.83%and 1.53%respectively,which indicate that the method is feasible.The PSO-BP neural network can accurately measure the concentration of potassium sorbate in orange juice in the range of 0.1-2.0g·L^-1. 展开更多
关键词 Fluorescence spectra Potassium sorbate PSO-BP neural network Concentration determination Orange juice
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Appraisal of Improvement in Physiological and Metabolic Processes by Exogenously Applied Natural and Synthetic Ascorbic Acid in Okra(Abelmoschus esculentus L.)Fruit Subjected to Water Deficit Stress 认领 引用 被引量：1
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作者 Muhammad Younis Nudrat Aisha Akram +1 位作者 Arafat Abdel Hamed Abdel Latef Muhammad Ashraf 《Phyton-International Journal of Experimental Botany》 SCIE 2023年第10期2761-2784,共24页
To counteract the effects of drought stress,scientists have adopted several approaches including the use of different chemicals both inorganic and organic,which is contemplated as a highly efficient and cost-effective... To counteract the effects of drought stress,scientists have adopted several approaches including the use of different chemicals both inorganic and organic,which is contemplated as a highly efficient and cost-effective shot-gun approach.Ascorbic acid(AsA)is a potential organic substance,which widely occurs in plants,and is considered to be an effective antioxidant to counteract reactive oxygen species(ROS).Thus,a pot experiment was performed to assess the relative mitigating impacts of synthetic AsA and naturally occurring AsA in the form of lemon juice(LJ)and orange juice(OJ)on two cultivars of okra(Abelmoschus esculentus L.)namely Sabz Pari and Bhindi Sanwali under varying water deficit conditions.After 30 days of seed germination,okra seedlings were subjected to different irrigation regimes,i.e.,water deficit stress[(65%and 50%F.C.)and control conditions(100%F.C.)].Different levels of AsA[control(no spray),14 mg L−1LJ,24 mg L−1OJ and 150 mg L−1AsA]obtained from different sources were applied as a foliar spray to control and water-stressed plants.Drought stress prominently reduced plant growth and yield attributes of the okra cultivars.Water-deficit conditions(65%and 50%F.C.)substantially decreased the fruit chlorophyll(a,b)pigments and the activity of superoxide dismutase(SOD)enzyme,while an increase was observed in the contents of fruit’s hydrogen peroxide(H2O2),malondialdehyde(MDA),total phenolics,total soluble sugars,AsA,and total soluble proteins.Drought stress also increased the activities of antioxidant enzymes like peroxidase(POD)and catalase(CAT).However,plant growth and yield attributes,fruit chlorophyll pigments,total phenolics,total soluble sugars,total free amino acids,total soluble proteins,AsA,GB,H2O2,and the activities of antioxidant enzymes(POD and CAT)were increased by the AsA exogenous treatment in both okra cultivars under water deficit and control conditions.Overall,LJ and OJ were more effective than the synthetic AsA in upregulating the physiological and metabolic processes of okra plants.So,cost-effective as well as multi-nutrient natural sources of AsA could be suggested for alleviating the harmful effects of water deficit stress on plants. 展开更多
关键词 Okra ascorbic acid lemon juice orange juice drought tolerance
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Effects of Different Natural Organic Additives on in Vitro Shoot Regeneration of Raphanus sativus L. Var, Beeralu 认领 引用 被引量：1
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作者 Indeewari Manawadu Nilanthi Dahanayake Senanayakage Gamini Nonis Senanayake 《Journal of Agricultural Science and Technology(A)》 2014年第3期219-223,共5页
Abstract： Raphunus sativus L. commonly known as ＂radish＂ is a popular vegetable crop used by people all over the world for its culinary and medicinal properties. Enhancement of in vitro regeneration system for radi... Abstract： Raphunus sativus L. commonly known as ＂radish＂ is a popular vegetable crop used by people all over the world for its culinary and medicinal properties. Enhancement of in vitro regeneration system for radish variety beeralu is needed to further tissue culture studied. Therefore, the present study was carried out to find out the effects of different organic additives on in vitro shoot regeneration of Radish （Raphanus sativus L.） Var. Beeralu. Hypocotyl explants of aseptic plantlets were cultured on MS basal medium supplemented with 2.5 mg/L BAP （benzyl adenine） and 0.1 mg/L NAA （1-nphthaleneacetic acid） with different natural additives; 20% coconut water, 20% coconut milk, 10% grind spinach leaves, 10% grind potato tubers, 10% grind carrot, 5% rice flour, 10% green gram, 10% grind pumpkin, 10% banana fruit, 10% orange and control （without any additives）. Complete randomized design （CRD） with five replicates was used. After one month the numbers of regenerated shoots were counted and statistical analysis was carried out using the Student Newman-Kuells Means Separation Test of SAS program （9.1.3）. The highest mean number of shoots （12 shoots/explant） from Radish （Raphanus sativus L.） Var. Beeralu observed in MS basal medium with 2.5 mg/L BAP and 0.1 mg/L NAA with 10% orange juice whereas the 2nd highest shoots were obtained with 20% coconut water. The lowest number of shoots （0 shoot/explant） was observed from medium with carrot juice and pumpkin juice, but they induced callus formation. Media with grind spinach leaves, rice flour, green gram, grind potato tubers and banana inhibit the shoot regeneration. 展开更多
关键词 Raphunus sativus L. natural additives orange juice in vitro regeneration.
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