Management of Stripped Mealybug in Yam Bean

Nedunchezhiyan, M.; Jata, S. K.; Pati, Kalidas; Chauhan, V. B.; Bansode, Venkatraman

doi:10.20546/ijcmas.2020.907.150

Cited by 2 publications

(3 citation statements)

References 9 publications

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“…The precipitate was left in the test tube weighed (Ws)15. The calculation of swelling power and water-soluble index values were in Equation (2) and Equation (3).…”

Section: Measurement Of Sweeling Power and Water-soluble Indexmentioning

confidence: 99%

“…The taro plant is a type of intercrop that has several advantages, such as being easy to grow in all places, both in tropical and subtropical areas, easy to cultivate because it does not have special growing conditions. Intercropping is a popular production system in small and marginal holdings in developing countries [3] and easy maintenance. However, as a food crop that is cheap and easy to breed, taro is still not cultivated in Indonesia but is only used as an intercrop.…”

Section: Introductionmentioning

confidence: 99%

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Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Wira,

Harini,

Damat

et al. 2024

BIO Web Conf.

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This research analyzes the type of microbial starter and fermentation time on the characteristics of Modified Tannia Flour (MOTIF) with randomized design— nine treatments and three replications. The treatments were F (Lactobacillus bulgaricus bacteria, lactic acid bacteria and Bimo-CF Starter) and P (fermentation time 24 h, 36 h and 48 h). Observed variables being resistant starch, swilling power and water-soluble index and color test (l, a, b). The research results showed that the best treatment was the starter type Lactobaccilus bulgaricus with 36 h of fermentation producing a content of 10.50 %, ash content of 1.64 %, resistant starch content of 24.21 % and swelling power of 35.38 %. The use of a starter type of lactic acid bacteria with a fermentation time of 36 h has characteristics of flour with a water content of 13.41 %, ash content of 1.70 %, resistant starch content of 23.93 % and swelling power of 34.99 %, while using Bimo-CF starter with a fermentation time of 36 h has characteristics of flour with a water content of 17.22 %, ash content of 1.51 %, resistant starch content of 24.36 % and swelling power of 35.44 %.

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“…The precipitate was left in the test tube weighed (Ws)15. The calculation of swelling power and water-soluble index values were in Equation (2) and Equation (3).…”

Section: Measurement Of Sweeling Power and Water-soluble Indexmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Wira,

Harini,

Damat

et al. 2024

BIO Web Conf.

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“…Taro plays a crucial role in food and nutritional security in India and other parts of world. The species is commonly cultivated for its corms, leaves, and petioles (Chauhan et al, 2020;Singh et al, 2012). It can be processed into numerous value-added products such as poi, flour, cereal base, beverage powders, chips, taro starch, sun-dried slices, high fructose enriched syrup, grits, filler/modifiers for plastic, and drum-dried flakes.…”

mentioning

confidence: 99%

Codification and description of phenological growth stages of taro (Colocasia esculenta var. antiquorum) according to the extended BBCH Scale

Chauhan,

Mallick,

Mohapatra

et al. 2023

Annals of Applied Biology

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Taro [Colocasia esculenta (L.) Schott var. antiquorum] is an important tuber crop widely cultivated in tropical and sub‐tropical regions, for its corms, leaves, and petioles. Millions of people living in developing countries in Asia, Africa, and Central America, utilise taro as a staple or subsistence food and it plays a very crucial role there for food security, nutritional security, livelihood improvement, and employment generation. It exhibits a capacious range of diversity worldwide regarding plant characteristics. However, its phenology has not yet been described systematically. The present study defines codes and phenological growth stages of taro according to the extended Biologische Bundesanstalt, Bundessortenamnt, and Chemische Industrie (BBCH) scale using a three‐digit numerical coding system for its description. A total of nine principal growth stages were described such as germination (0), leaf development (1), elongation of shoot/stem (2), tuber formation (3), development of inflorescence/spadix (5), flowering (6), development of berries/fruiting (7), ripening of berries and seed development (8) and senescence and beginning of dormancy (9) and further, each of the principal development stages has been partitioned into optional developmental growth stages. Under remarkable circumstances, it is valuable to use mesostages with three‐digit codes for description. The study of extended BBCH scale for taro has immense importance in crop management, crop improvement, germplasm characterisation, and assessment of impact of the climate on phenology under different agro‐climatic conditions for the selection of suitable genotypes.

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Management of Stripped Mealybug in Yam Bean

Cited by 2 publications

References 9 publications

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Codification and description of phenological growth stages of taro (Colocasia esculenta var. antiquorum) according to the extended BBCH Scale

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