Pachyrhizus erosus

Lim, T. K.

doi:10.1007/978-94-017-7276-1_20

Cited by 10 publications

(14 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Flowering in yam bean commenced 58–68 days after sowing and lasted 92–103 days (Prasad & Prakash, 1973). Flowers are shortly pedicled, bluish violet, corolla glabrous, papilionaceous with standard, lateral wings and keel, stamen with elliptical, dorsifixed anthers, style bearded and stigma oblique (Lim, 2016),…”

Section: Resultsmentioning

confidence: 99%

“…Coarse, stipules lanceolate or falcate 0.5–1 cm long, petiole 10–15 cm long. Leaflets shortly stalked obliquely ovate or rhomboid, apex acute, hispid on both surfaces, green 6.5–13 cm long and 5–15 cm wide, margin entire or coarsely dentate in upper margins (Lim, 2016). The developmental stages of the yam bean plant are coded by counting the number of nodes with fully unfolded leaves.…”

Section: Resultsmentioning

confidence: 99%

“…For the yam bean varieties belonging to indeterminate types, reproductive plant parts proceed acropetally along with the main stem of a plant. Racemes are axillary, fascicled and pentamerous with long peduncle 20–60 cm long (Lim, 2016). We have started recording the stages when flowers open on first raceme with different structure contains flower bud visible, bud enlarges and bud remain closed.…”

Section: Resultsmentioning

confidence: 99%

“…It is also eaten cooked, roasted or simmered in soup. The cultivated yam bean produces a heavy storage root from 15 to 30 cm in diameter and up to 3 kg weight in a single tuber—yellowish brown, coarse, creamy succulent white and crisp starchy flesh inside (Lim, 2016). The fresh tuber contains carbohydrate (14.9%), crude fibre (1.4%), protein (1.2%) and lipid (0.1%; Noman, Hoque, Haque, Pervin, & Karim, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Yam bean ( Pachyrhizus erosus (L.) Urban) belongs to the family Leguminosae , subfamily Papilionoideae (Sørensen, 1996). It is known as Shankalu (Bengali), Kasaur, Sankalu, Misrikand (Hindi), Tani Uttan Kai (Tamil) and Kandha (Telugu) in India (Lim, 2016). Yam bean is a diploid and the genome size is estimated to range from 572 to 597 Mbp (Pati, Zhang, & Batley, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Phenological growth stages of underutilised crop yam bean (Pachyrhizus erosus L. Urban) according to the extended BBCH scale

Pati

Kaliyappan

Chauhan

et al. 2020

Annals of Applied Biology

View full text Add to dashboard Cite

Yam bean (Pachyrhizus erosus (L.) Urban) is an underutilised tuberous legume crop which has great potential as a food crop. As a root crop, it produces high yields and as a legume, it can produce protein‐rich food. The phenological growth stages of yam bean are first described here using BBCH (Biologische Bundesanstalt, Bundessortenamnt and Chemische Industrie) scale. We have developed a basic and extended numerical BBCH scale for the identification of different phenological growth stages of yam bean. All phenological stages, including germination (stage 0), leaf development (stage 1), formation of side shoots (stage 2), stem elongation (stage 3), tuber formation (stage 4), inflorescence emergence (stage 5), flowering (stage 6), development of pods (stage 7), ripening of pods (stage 8) and senescence (stage 9) are described using the BBCH scale. This BBCH phenological study in yam bean will be helpful for better crop management, crop improvement and characterisation of germplasm. This scale will also be useful for the yield enhancement of this crop as an emerging underutilised tuber crop.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Phenological growth stages of underutilised crop yam bean (Pachyrhizus erosus L. Urban) according to the extended BBCH scale

Pati

Kaliyappan

Chauhan

et al. 2020

Annals of Applied Biology

View full text Add to dashboard Cite

show abstract

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

González-Vázquez

Calderón‐Domínguez

Mora‐Escobedo

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS – Yellow Seed; PS – Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost‐effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose‐YS 106 days 15.8% ± 0.9% and PS‐106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

show abstract