STUDIES ON THE PRE-COOLING TECHNIQUE AND MARKETING OF BAMBOO SHOOT (BAMBUSA OLDHAMII MUNRO)

2008 ◽  
pp. 367-373 ◽  
Author(s):  
Tsan-Ru Chang ◽  
Sheng-Hsiung Yen
Author(s):  
B. Ramírez-Valverde
Keyword(s):  

La utilización del bambú es muy antigua, pero poco conocida en México. En Puebla, los productores están incorporando bambúes a sus predios como parte de la diversificación. El objetivo del estudio es conocer los sistemas de producción de Guadua angustifolia Kunth, y Bambusa oldhamii Munro y describir su aprovechamiento por los pobladores en tres comunidades de la Sierra Nor-Oriental de Puebla, México. Se aplicaron encuestas a pequeños productores y a productores comerciales de bambú de la zona. Se encontraron dos grandes sistemas de bambú, el sistema de plantaciones comerciales, mayor a media hectárea exclusiva para bambú, mantenimiento de la plantación y producción destinada al mercado en distintas formas. El sistema familiar está presente en la mayoría de los productores, el bambú se encuentra en los pequeños predios de cultivo, principalmente maíz y frijol, no existe manejo agronómico y los usos son exclusivos para las necesidades del hogar. Las condiciones climáticas presentes en la Sierra Nor Oriental, benefician el desarrollo del cultivo de bambú, sin embargo, el principal problema del cultivo en ambos sistemas, es la falta de mercado, el poco comercio se da de forma incipiente y descuidada, por tal motivo han buscado diversificar sus fincas sin éxito, ya que no existe una cadena productiva de bambú en la zona.


2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour


2009 ◽  
Vol 17 (1) ◽  
pp. 1
Author(s):  
Lu Zhijun ◽  
Wang Wei ◽  
Zhang Wenhui ◽  
Li Hong ◽  
Cao Qing ◽  
...  

2016 ◽  
Vol 12 (4) ◽  
pp. 256-263
Author(s):  
Sasikala Shanmugam ◽  
Anjana Bora ◽  
Archana Raju ◽  
Sangamithra Asokapandian ◽  
Swamy John ◽  
...  

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Dan Hou ◽  
Ling Li ◽  
Tengfei Ma ◽  
Jialong Pei ◽  
Zhongyu Zhao ◽  
...  

AbstractBamboo is known for its edible shoots and beautiful texture and has considerable economic and ornamental value. Unique among traditional flowering plants, many bamboo plants undergo extensive synchronized flowering followed by large-scale death, seriously affecting the productivity and application of bamboo forests. To date, the molecular mechanism of bamboo flowering characteristics has remained unknown. In this study, a SUPPRESSOR OF OVEREXPRESSION OF CONSTANS1 (SOC1)-like gene, BoMADS50, was identified from Bambusa oldhamii. BoMADS50 was highly expressed in mature leaves and the floral primordium formation period during B. oldhamii flowering and overexpression of BoMADS50 caused early flowering in transgenic rice. Moreover, BoMADS50 could interact with APETALA1/FRUITFULL (AP1/FUL)-like proteins (BoMADS14-1/2, BoMADS15-1/2) in vivo, and the expression of BoMADS50 was significantly promoted by BoMADS14-1, further indicating a synergistic effect between BoMADS50 and BoAP1/FUL-like proteins in regulating B. oldhamii flowering. We also identified four additional transcripts of BoMADS50 (BoMADS50-1/2/3/4) with different nucleotide variations. Although the protein-CDS were polymorphic, they had flowering activation functions similar to those of BoMADS50. Yeast one-hybrid and transient expression assays subsequently showed that both BoMADS50 and BoMADS50-1 bind to the promoter fragment of itself and the SHORT VEGETATIVE PHASE (SVP)-like gene BoSVP, but only BoMADS50-1 can positively induce their transcription. Therefore, nucleotide variations likely endow BoMADS50-1 with strong regulatory activity. Thus, BoMADS50 and BoMADS50-1/2/3/4 are probably important positive flowering regulators in B. oldhamii. Moreover, the functional conservatism and specificity of BoMADS50 and BoMADS50-1 might be related to the synchronized and sporadic flowering characteristics of B. oldhamii.


2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt


1991 ◽  
Vol 158 (5) ◽  
pp. 247-252 ◽  
Author(s):  
G. Savard ◽  
St. Becker ◽  
G. Bollen ◽  
H.-J. Kluge ◽  
R.B. Moore ◽  
...  

2016 ◽  
Vol 218 ◽  
pp. 1275-1278 ◽  
Author(s):  
Rusen Zhou ◽  
Renwu Zhou ◽  
Shuai Wang ◽  
Zhou Lan ◽  
Xianhui Zhang ◽  
...  
Keyword(s):  

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