The field experiment was established at the experimental farm of the Horticultural Research Station of Barrage, Qalyubia Governorate during 2014 and 2015 growing seasons to evaluate the impact of irrigation levels i.e.,120, 100, 80 and 60% of the evapotranspiration (ETc) and stress alleviation substances (seaweed extract, potassium silicate and abscisic acid against control treatment) on growth, corm yield and quality of taro (Colocasia esculenta cv. Balady), with a particular attempt to establish irrigation water strategy for taro cultivation. The results indicated a reduction in plant growth and corm yield as well as quality due to minimizing irrigation level from 120 to 60% ETc. But the highest water use efficiency (WUE) was obtained with 80% irrigation level. Seaweed extract showed a superior enhancement in all measured vegetative, yield and quality parameters followed by potassium silicate compared to abscisic acid or control. Seaweed extract heightened the WUE compared to other substances. Results concluded that using 80% irrigation level accompanied by spraying plants with seaweed extract led to a mild reduction in the plant growth, yield and quality but conferred the higher WUE compared to other interactive treatments. Effect of irrigation levels and foliar spraying with seaweed extract, potassiumSilicate and abscisic acid on growth corm yield and quality of taro AUJASCI, Arab Univ. J. Agric. Sci., Special Issue, 26(2D), 2019 8822 العربية الجامعات اتحاد مجلة
This work was carried out during two summer seasons, i.e., 2003 and 2004, to investigate the effect of interplanting cowpea, squash or Jew's mallow with taro on vegetative growth, chemical composition of taro corms, yield and its components, associated weeds, and land equivalent ratio. Significant decrease was observed in taro vegetative growth when interplanting with cowpea, squash and Jew's mallow. The vegetative growth of the companion crops were decreased by interplanting compared to sole crops. The highest values of chemical composition of taro corms (N, P, K, protein and starch) were obtained by solid taro. Interplanting cowpea with taro increased taro yield as compared to sole crop or with either squash or Jew's mallow. In addition, yield of cowpea, squash and Jew's mallow was higher when they were grown alone than when they were interplanted with taro. The results indicated that interplanting cowpea or squash with taro reduced significantly number of weeds, fresh and dry weight of weeds/ m 2 after 90 days from taro planting. However, interplanting Jew's mallow with taro had no effect on weed control. The highest yield was produced and land usage was increased due to interplanting cowpea with taro. The land usage was increased by 74%, 59% or 42 % when interplanting cowpea, squash or Jew's mallow with taro, respectively, than that obtained if the unit area was planted with sole crops.Generally, it may be concluded that interplanting cowpea with taro being the most effective and favorable treatments in most cases.
The present study was conducted at Barrage Horticultural Research Station, Kalubia Governorate. Two field experiments were carried out during seasons of 2004 and 2005 to study the effect of nitrogen sources , nitrogen levels and defoliation on growth and corm yield, as well as some chemical constituents, of the local cv. Balady of taro plant. Three nitrogen sources. i.e. ammonium sulphate , ammonium nitrate and urea with three nitrogen levels (40,80 and 160 Kg N/Fed.) and defoliation ( leaving 4,5,6 leaves/plant) , as well as the control (not leaves removing) were used. Results showed that the application of nitrogen in the form of ammonium sulphate increased plant height, fresh weight/plant, total yield/plot, corm length and corm diameter. The results also indicated that plant height, leaf area, chlorophyll content, fresh weight/ plant, total yield/plot, corm length, and corm diameter increased with increasing nitrogen application up to 80 Kg N/Fed. Morever, defoliation of the (6 leaves and the control) gave the highest values in all characters expect the chlorophyll leaf content, diameter corm and dry matter percentage. Starch percentage of corms increased with increasing nitrogen level up to 80 Kg N/Fed., in the form of urea in addition to the control, while, nitrogen and protein percentage of corms increased with increasing nitrogen level up to 160 Kg N/Fed. in the form of ammonium nitrate and the control one.
o C for 20 min as well as untreated control on Potato tubers cv. Diamant during storage for 120 days at 8 -10 o C and 85% relative humidity.The objectives of the present investigation were to study the productivety of chips and French fry processing quality. The results showed that sprouting %, sprout length, weight loss, tuber dry matter % and specific gravity were increased with prolonging the storage period, while, tuber starch % was decreased with time during storage. Tuber of all tested treatments did not sprout until 30 days, and sprouting started after 60 days of storage. Treatments of CIPC at doses 250, 500 ppm and methyl jasmonate at 2000 ppm were the best in inhibting bud development and incidence of sprouting up to the end of storage period. The highest dry matter of the tubers was obtained by 100 ppm NAA and 4000 ppm lavender oil at the end of storage. Weight loss, specific gravity and starch % in the tubers during storage periods did not show any pronounced differences due to the used treatments. The highest significant chips weight after frying were from tubers of CIPC at 250, 500 ppm, ethephon at 75 ppm and untreated control. While, weight after frying (WAF) of French fries were the highest from tubers treated with 1000 ppm methyl jasmonate, 2000 ppm lavender oil and hot water at 57 o C for 20 min treatments during both seasons. The best chip color (light) was shown by 500 ppm CIPC, 150 ppm ethephon, 200 ppm NAA ,1000 ppm methyl jasmonate and hot water at 52 o C for 30 min while, the best color of French fries was shown by 75 ppm ethephon, 100, 200 ppm NAA, 2000 ppm methyl jasmonate in both seasons. lavender oil at 4000 ppm, hot water at 57 o C for 20 min and untreated (control) showed the best taste and crispiness in both years, while the best taste of French fries was shown by 250 , 500 ppm CIPC, 1000 and 2000 ppm of methyl jasmonate .
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