Dimocarpus longan subsp. malesianus var. echinatus

2012 ◽  
pp. 30-32
Author(s):  
T. K. Lim
Keyword(s):  
Dimocarpus Longan

PEMBERIAN ZPT ALAMI BAWANG MERAH DAN AIR KELAPA UNTUK PERTUMBUHAN STEK PUCUK LENGKENG ( Dimocarpus longan Lour )

2018 ◽  
Vol 1 (01) ◽  
pp. 276-284
Author(s):  
Vivi Wahyuni ◽  
Elfi Yenny Yusuf ◽  
Yoyon Riono
Keyword(s):  
Dimocarpus Longan

Penelitian Pemberian Zat Pengatur Tumbuh Alami Bawang Merah Dan Air Kelapa UntukPertumbuhan Stek Pucuk Lengkeng ( Dimocarpus longan Lour ) di Desa Danau Pulai IndahKecamatan Kempas Kabupaten Indragiri Hilir selama 3 bulan dimulai dari bulan Junisampai dengan Agustus 2017. Tujuan dari penelitian ini adalah Untuk mengetahui pengaruhpemberian Zat Pengatur Tumbuh bawang merah dan air kelapa untuk pertumbuhan stekpucuk lengkeng (Dimocarpus longan Lour).Penelitian ini menggunakan rancangan acak lengkap (RAL) non faktorial dengan terdiridari 2 faktor pertama adalah dosis pupuk yang terdiri dari 7 taraf perlakuan dengan 3ulangan setiap percobaan terdapat 5 unit tanaman sehingga terdapat 105 tanaman.Perlakuan yang digunakan adalah Air Mineral / Kontrol, air kelapa 20% ( 200 ml/l air), airkelapa 25% ( 250 ml/l air), air kelapa 30% ( 300 ml/l air), ekstrak Bawang Merah 0,5% ( 5ml/l air), ekstrak Bawang Merah 1% ( 10 ml/l air) dan ekstrak Bawang Merah 1,5% ( 15ml/l air)Parameter pengamatan pada penelitian ini yaitu, Umur Muncul Tunas (hari), Jumlah Tunas(buah), Panjang Tunas (cm), Volume Akar (ml) dan Persentase Stek Bertunas (%). Datapengamatan dianalisis dengan sidik ragam, (ANOVA) dan dilanjutkan dengan uji lanjutTurkey HSD pada tahaf 5%.Pemberian ZPT bawang merah dan air kelapa mampu meningkatkan pertumbuhan stekpucuk tanaman lengkeng, umur muncul tunas yang terbaik pada perlakuan air kelapa 25% (250 ml/l air) dan ekstrak bawang merah 1,5% ( 15 ml/l air), terhadap jumlah tunas yangterbaik pada perlakuan ekstrak bawang merah 1% ( 10 ml/l air), perlu penelitian lanjutanpemberian konsentrasi ekstrak bawang merah dan air kelapa yang lebih tinggi mampumempengaruhi pertumbuhan stek.

Fruiting pattern in longan,Dimocarpus longan: from pollination to aril development

2016 ◽  
Vol 169 (3) ◽  
pp. 357-368 ◽  
Author(s):  
V.T. Pham ◽  
M. Herrero ◽  
J.I. Hormaza
Keyword(s):  
Dimocarpus Longan

Structural characterisation of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit pericarp

2009 ◽  
Vol 115 (2) ◽  
pp. 609-614 ◽  
Author(s):  
Bao Yang ◽  
Yueming Jiang ◽  
Mouming Zhao ◽  
Feng Chen ◽  
Rui Wang ◽  
...  
Keyword(s):  
Structural Characterisation ◽  
Dimocarpus Longan ◽  
Fruit Pericarp

scholarly journals Morphological Study of the Structure and Development of Longan Inflorescence

2005 ◽  
Vol 130 (6) ◽  
pp. 793-798
Author(s):  
Miki Nakata ◽  
Nobuo Sugiyama ◽  
Tanachai Pankasemsuk
Keyword(s):  
Morphological Study ◽  
Floral Induction ◽  
Leaf Primordia ◽  
Cool Season ◽  
Developmental Patterns ◽  
Apical Meristems ◽  
Naked Eye ◽  
Foliage Leaf ◽  
Dimocarpus Longan ◽  
Terminal Shoot

The structure and developmental patterns of inflorescence of longan (Dimocarpus longan Lour.) were studied microscopically and by the naked eye. In inflorescence of longan, compound dichasia are arranged on three to four orders of monopodial axes without the formation of terminal flowers, indicating that longan inflorescence is pleiothyrse; cymose partial inflorescences are arranged on more than two monopodial axes. Most of the monopodial axes had differentiated by the end of November just before the cool season. The first sign of inflorescence formation was the appearance of bract primordia at apical meristems of the preformed monopodial axes, with lateral axes preceding the main axes. Dichasia were formed in the axils of bract primordia, and the formation of bracts and dichasia continued. Bract appearance can be detected by the naked eye 1 week after microscopically detected bract appearance. Shoots with intermediate characteristics between the inflorescence and the vegetative shoots were formed; dichasia were formed on the lateral axes, but not on the main axes in intermediate shoots. These results suggest that apical meristems on the terminal shoot produce monopodial axes, together with foliage leaf primordia, before floral induction, but produce bract primordia and compound dichasia, which are composed of sympodial axes, after floral induction.

scholarly journals Genome-wide analysis of the CCCH zinc finger family in longan: Characteristic identification and expression profiles in Dimocarpus longan Lour

2022 ◽  
Vol 21 (1) ◽  
pp. 113-130
Author(s):  
Li-yao SU ◽  
Xue-chen XIAO ◽  
Meng-qi JIANG ◽  
Shu-qi HUANG ◽  
Xiao-dong XUE ◽  
...  
Keyword(s):  
Zinc Finger ◽  
Expression Profiles ◽  
Genome Wide Analysis ◽  
Ccch Zinc Finger ◽  
Genome Wide ◽  
Dimocarpus Longan

scholarly journals Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

2021 ◽  
Vol 13 (2) ◽  
pp. 56-66
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Jichuang Zhou ◽  
Mingzheng Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Aromatic Compounds ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Dimocarpus Longan ◽  
Aldehydes And Ketones ◽  
Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

scholarly journals Genome-wide sequencing of longan (Dimocarpus longan Lour.) provides insights into molecular basis of its polyphenol-rich characteristics

GigaScience ◽  
2017 ◽  
Vol 6 (5) ◽  
Author(s):  
Yuling Lin ◽  
Jiumeng Min ◽  
Ruilian Lai ◽  
Zhangyan Wu ◽  
Yukun Chen ◽  
...  
Keyword(s):  
Molecular Basis ◽  
Genome Wide ◽  
Dimocarpus Longan

scholarly journals Effect of Temperature on the Physical, Electro-Chemical and Adsorption Properties of Carbon Micro-Spheres Using Hydrothermal Carbonization Process

Nanomaterials ◽  
2018 ◽  
Vol 8 (8) ◽  
pp. 597 ◽  
Author(s):  
Zaira Chowdhury ◽  
Bagavathi Krishnan ◽  
Suresh Sagadevan ◽  
Rahman Rafique ◽  
Nor Hamizi ◽  
...  
Keyword(s):  
Hydrothermal Carbonization ◽  
Xrd Analysis ◽  
Adsorption Properties ◽  
Bet Surface Area ◽  
Effect Of Temperature ◽  
Isotherm Models ◽  
Equilibrium System ◽  
Fruit Peel ◽  
Spherical Carbon ◽  
Dimocarpus Longan

This research deals with the effect of the temperature on the physical, thermal, electrochemical, and adsorption properties of the carbon micro-spheres using hydrothermal carbonization (HTC). Until recently, limited research has been conducted regarding the effects of delignification during the HTC process of biomass residues especially Dimocarpus longan. In this regard, lignin was first extracted from the lingo-cellulosic waste of Longan fruit peel (Dimocarpus longan). The holocellulose (HC) separated from lignin and raw biomass substrates (Longan fruit exocarp/peel powder, LFP) were carbonized at different temperatures using water as the green catalyst. Hydrothermal carbonization (HTC) was performed for both of the samples (LFP and HC) at 200 °C, 250 °C, and 300 °C for 24 h each. The surface morphological structures, the porosity, and the Brunauer-Emmett-Teller (BET) surface area of the prepared micro-spherical carbon were determined. The BET surface areas obtained for HC-based carbon samples were lower than that of the raw LFP based carbon samples. The carbon obtained was characterized using ultimate and proximate analyses. The surface morphological features and phase transformation of the synthesized micro-spherical carbon was characterized by a field-emission scanning electron microscopy (FE-SEM) and X-ray diffraction (XRD) analysis. The results demonstrated that the extraction of lignin could significantly alter the end properties of the synthesized carbon sample. The carbon spheres derived from LFP showed a higher carbon content than the HC-based carbon. The absence of lignin in the holo-cellulose (HC) made it easy to disintegrate in comparison to the raw, LFP-based carbon samples during the HTC process. The carbonaceous samples (LFP-300 and HC-300) prepared at 300 °C were selected and their adsorption performance for Pb (II) cations was observed using Langmuir, Freundlich, and Temkin linear isotherm models. At 30 °C, the equilibrium data followed the Langmuir isotherm model more than the Freundlich and Temkin model for both the LFP-300 sample and the HC-300 sample. The potential of the synthesized carbon microspheres were further analyzed by thermodynamic characterizations of the adsorption equilibrium system.

Sign in / Sign up

Export Citation Format

Share Document