: The effects of relative light intensity (RLI) on the growth, yield and curcumin content of turmeric (Curcuma longa L.) were examined in Okinawa, Japan. The plants were shaded with white nets with different mesh sizes for maintaining respective RLI. Five RLI, 100 (without shading), 82, 79, 73 and 59% in 200482, 79, 73 and 59% in −200582, 79, 73 and 59% in and four RLI, 100, 68, 52 and 48% in 200582, 79, 73 and 59% in −2006 were evaluated. In the fi rst experiment, plant height increased markedly, but the number of leaves and tillers, and SPAD value increased slightly in the plants grown at 59−82% RLI compared with control (without shading). Turmeric shoot biomass and yield increased significantly at 59−82% RLI and they were highest at 73% RLI in the fi rst experiment. Curcumin content of turmeric increased markedly at 59−73% RLI as compared with the control in the fi rst experiment. Similar results in plant growth, shoot biomass, yield and curcumin content were obtained in the second experiment, but the effects of RLIs were smaller than in the fi rst experiment because of late planting. This study indicates that turmeric is a partial shadetolerant plant that could be cultivated at around 59−73% RLI for higher yield and curcumin content in Okinawa. However, the degree of RLI required for better turmeric cultivation may vary with the place, year and irradiance level.
γ-Aminobutyric acid(GABA) -enriched non-centrifugal brown sugar, "Kokuto", was developed by lactic acid fermentation method. Lactobacillus brevis NBRC 3 3 4 5 was inoculated into sugar cane juice containing added sodium glutamate and yeast extract and cultured at 3 0℃ . Addition of the yeast extract was necessary for GABA production by L. brevis NBRC 3 3 4 5 from sugar cane juice. Sodium glutamate and yeast extract were added to the sugar cane juice to a concentration of 0. 2% each. GABA-enriched Kokuto containing 2 7 5! GABA per 1 0 0" Kokuto was made successfully from the juice fermented for 2 4h. Solid Kokuto could not be produced from juice fermented for 3 0h. However, it was possible to produce solid Kokuto containing 3 0 2! GABA per 1 0 0" Kokuto, when fresh juice and fermented juice were mixed in a ratio of 1 :4 .
For the effective control of mango anthracnose, we investigated the effect of short hot water treatment (SHWT), of which the operation time was shorter than that of hot water treatment (HWT), on effectiveness and fruit quality. In an in-vitro test, spores of the anthracnose fungus (Colletrichum gloeosporioides: Cg) were inhibited by dipping in hot water at 60°C for 5 s. Anthracnose in fruits inoculated with Cg spores was controlled by SHWT at 60°C for 30-60 s. SHWT for 40 s was the most efficient and controlled anthracnose development at the same level as HWT (52°C for 20 min followed by hydrocooling for 10 min). Because the temperature of the fruit core raised by SHWT was lower than by HWT, cooling after SHWT appears to be unnecessary. In sensory evaluation, the peel aroma and gloss of the fruits in SHWT were lower than those in non-treatment, but there were no significant differences in the aroma and taste of the fruit pulp between SHWT and non-treatment.
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