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Radium depletion and 210Pb/226Ra disequilibrium of Marítaro hydrothermal deposits, Los Azufres geothermal field, Mexico
hydrothermal deposits 210Pb 226Ra radium adsorption Los Azufres
2017/4/11
In order to calculate the chronology of hydrothermal deposits precipitated from hot springs at Marítaro, Los Azufres
geothermal field, Mexico, their 224Ra, 226Ra, 228Ra and 210Pb activities were meas...
Effect of Planting Date and Intra-row Spacing on Growth, Yield and Quality of Taro
Planting Date Intra-row Spacing Growth Yield Quality Taro
2010/12/16
Effect of Planting Date and Intra-row Spacing on Growth, Yield and Quality of Taro。
Injury by Continuous Cropping to Taro and Its Related Factors
Allelopathy Colocasia esculenta Growth inhibitors Injury by continuos cropping Taro
2009/7/28
Taro (Colocasia esculenta Schott) is one of the most important upland crops in Miyazaki prefecture. A field survey elucidated that continuous crop reduced top weight and tuber yield to 50 and 59% comp...
The Effects of Inoculation of Fusarium on Periderm Formation in Taro (Colocasia esculenta Schott)
Inoculation Fusarium Periderm Formation
2009/7/13
Fusarium ‘F959’, a pathogenic sensitive strain to taro, was inoculated on ‘Celebes’. The inoculated corms were kept in the dark at 25°C for 15 days. Paraffin sections were made from the inoculated cor...
Effect of Harvesting Time and Low-Temperature Treatment on Germination of Corm in Taro (Colocasia esculenta Schott)
dormancy germination rate varietal difference
2009/7/8
Studies were carried out to elucidate the effect of harvesting time and low-temperature treatment on germination of corm in taro (Colocasia esculenta Schott). Corms of cvs. Eguimo, Wase-Hasuba, Akame,...
This paper expounded the utilization of taro as both food and medicine in ancient times. The moderrn cultivation,produc-tion and developmnt in Yunnan of China are briefly presented here. Major comme...
Some Characteristics of Polyphenol Oxidase and Peroxidase from Taro（Colocasia antiquorum）
Characteristics of Polyphenol Oxidase Peroxidase from Taro（Colocasia antiquorum）
2009/1/15
The heat inactivation kinetics of taro polyphenol oxidase (PPO) and peroxidase (POD) in the temperature range of 50°-80°C followed the first-order kinetic model. Both enzymes possessed two isoenzymes ...
Accumulation and Development of a Mucilage Cavity in Taro (Colocasia esculenta) Corm
polysaccharide secretion starch granule
2010/11/23
Development of a mucilage cavity and ultrastructure of mucilage-producing cells in taro corm (Colocasia esculenta cv. Ohno) were observed by electron microscope. Mucilage cavities were formed lysigeno...
Physical and Chemical Characteristics of Taro [Colocasia esculenta（L.）Schott] Corms and Processing to Chips and Puree
taro Colocasia esculenta corm composition french fries chips sensory analysis
2009/1/14
This study was carried out to establish some physical properties and proximate chemical compositions of taro corms collected from Anamur and Bozyazı in İçel province, Turkey. A total ...
Field Performance and Its Transition of Tissue Culture Plants in Taro ‘Futagoimo’, a Native Cultivar of Kitakami City
Kurojiku lateral bud mutation plant shape seed corm
2010/11/23
We studied field performance of meristem culture-derived plants of a cultivar ‘Futagoimo’ of Colocasia esculenta originated from Kitakami, Iwate of northern Japan. Four groups of planting materials we...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Colocasia esculenta taro paste flour phenolics browning reaction
2008/10/26
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
Characteristics of Java Taro Starches and Physical Properties of Acid- and Heat-treated Taro Starches
taro corm starch gelatinization thermal property scanning electron microscopy (SEM)
2008/4/10
Characteristics of taro corm starches of four kinds were studied as follows: Java and Celebes were harvested in Indonesia; Uhan in China; Satoimo in Japan. In addition, effects of acid- and heat-treat...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Taro Biochemical Characteristics
2016/5/31
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...