scholarly journals Micropropagation of Rose (Rosa Hybrida) Using Invitro Technique by Natural Hormone

2021 ◽  
Vol 9 (VII) ◽  
pp. 3733-3738
Author(s):  
Visvanand. R
Keyword(s):  
Plant Species ◽  
Aloe Vera ◽  
Rosa Hybrida ◽  
Coconut Water ◽  
Nodal Segment ◽  
Beneficial Result ◽  
Natural Hormone ◽  
Tender Coconut Water ◽  
Half Strength ◽  
Tender Coconut

In recent years ,several Micropropagation technique has been established, to make some improved method of crop yield production the natural hormone from other plant species were selected for the beneficial result in the plant species. The Micro propagation technique is carried out in Rosa hybrida explant by providing the different natural shooting and rooting hormone in three different compositions with the half strength of MS medium , it is to predict the ability of which natural hormone is being utilized by the nodal explant of Rosa hybrida. The three different natural shooting and rooting hormone are Aloe vera gel extract and the tender coconut water with 50 ml and 100 ml and 150 ml of concentration in half strength MS media and the Cinnamon powder alone taken in the .5 g,1g and 1.5 g of concentration in half strength MS media due to the powdery form. These were proceeded in aseptic condition of propagation as a result it has been noticed that among the three natural hormone the remarkable growth has been found in the tender coconut water provided nodal segment in all the three concentration .This article has a goal to promote the use of the natural rooting role in the plant breeding industry.

Tender Coconut Water Protects Mice From Ischemia-Reperfusion Mediated Liver Injury And Secondary Lung Injury

Shock ◽  
2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Jaganathan Lakshmanan ◽  
Baochun Zhang ◽  
Kalen Wright ◽  
Amierreza T. Motameni ◽  
James L. Herbst ◽  
...  
Keyword(s):  
Liver Injury ◽  
Lung Injury ◽  
Ischemia Reperfusion ◽  
Coconut Water ◽  
Tender Coconut Water ◽  
Tender Coconut

Chemistry of Tender Coconut Water from the Cuddalore Coastal Region in Tamil Nadu, India

2013 ◽  
Vol 22 (2) ◽  
pp. 91-101 ◽  
Author(s):  
S. Chidambaram ◽  
C. Singaraja ◽  
M. V. Prasanna ◽  
M. Ganesan ◽  
M. Sundararajan
Keyword(s):  
Tamil Nadu ◽  
Coastal Region ◽  
Coconut Water ◽  
Tender Coconut Water ◽  
Tender Coconut

Tender coconut water attenuates heat stress-induced testicular damage through modulation of the NF-κB and Nrf2 pathways

2018 ◽  
Vol 9 (10) ◽  
pp. 5463-5479 ◽  
Author(s):  
Soumya Sundar Kumar ◽  
Krishnendu Manna ◽  
Asima Das
Keyword(s):  
Heat Stress ◽  
Coconut Water ◽  
Testicular Damage ◽  
Tender Coconut Water ◽  
Tender Coconut

Tender Coconut Water (TCW) prevents heat stress (HS)-induced testicular damage.

scholarly journals Formulation and Acceptability of Sports Drinks using Fruit Juices and Tender Coconut Water

CORD ◽  
2017 ◽  
Vol 33 (1) ◽  
pp. 7
Author(s):  
Lalitha Ramaswamy ◽  
Zeba Fathima. F
Keyword(s):  
Cost Effective ◽  
Fruit Juices ◽  
Coconut Water ◽  
Lime Juice ◽  
Sports Drink ◽  
Overall Acceptability ◽  
Sports Drinks ◽  
Significant Difference ◽  
Tender Coconut Water ◽  
Tender Coconut

The aim of the study is to formulate sports drinks using fruit juices and tender coconut water and to test their organoleptic acceptability. Sports drinks were developed using sweet lime juice (F1), lime juice (F2), pineapple juice (F3) and tender coconut water (F4) blended with honey, salt and water. The prepared sports drinks were calculated for their nutrient content and organoleptically evaluated using a 5 point hedonic scale. The energy content of F4 was the highest (68.3 Kcal/100 ml), followed by F1 (65.35 Kcal/100 ml) and F3 had the lowest value of 54.9 Kcal/100 ml. The iron content of F3 was the highest (1.2 mg %). The amount of sodium and potassium of F1 was high (237.1 and 245.78 mg %) and almost equal in quantity. The sodium content of F3 was highest (301.05 mg %) followed by F4 (289.6 mg %) and F2 (473.8 mg %). The potassium content of F3 was the least (47.38 mg %), while that of F2 and F4 was 140.19 mg % and 128.69 mg % respectively. The mean scores obtained for overall acceptability was 3.5±0.7, 3.1±0.7, 4.2±0.6 and 4.6±0.5 for F1, F2, F3, F4 respectively. F3 and F4 obtained a mean score of more than 4.0 for taste and overall acceptability. Results of ANOVA indicate no significant difference for colour, appearance and flavour (p≥0.05) between the four variants whereas it was significant for texture, taste and overall acceptability (p≤0.05). The formulated sports drinks contribute to the nutrient requirement of the athletes. On comparing the costs of all the formulated sports drinks, F4 (sports drink made from tender coconut water) was found to be more cost effective and had less food wastage. It may be concluded that sports drink prepared with tender coconut water (F4) being highly acceptable and cost effective can be recommended for athletes for optimal performance.

scholarly journals Fermentation of tender coconut water by probiotic bacteria Bacillus coagulans

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Aishwarya Singh Gangwar ◽  
Aastha Bhardwaj ◽  
Vasudha Sharma
Keyword(s):  
Lactic Acid ◽  
Bacillus Coagulans ◽  
Titratable Acidity ◽  
Probiotic Bacterium ◽  
The Body ◽  
Coconut Water ◽  
Soluble Solids ◽  
Hydration Properties ◽  
Tender Coconut Water ◽  
Tender Coconut

Coconut water is currently being considered as an elixir for patients suffering from diseases like dengue and malaria as well as chikungunia to provide hydration properties to the body. It has become a popular beverage for many people owing to its palatability and high mineral content. In this study, the growth, survival and fermentation performance of the probiotic bacterium Bacillus coagulans in coconut water was assessed in order to produce a novel non-dairy, probiotic beverage. The species was characterized on the basis of morphology, physiology and biochemical parameters and its probiotic attributes were assessed. Batch fermentations were carried out for 2 days at a constant 37°C, thereafter the samples were subjected to microbiological and chemical analysis. The results suggested that the specie produced lactic acid and was acid and bile tolerant. The pH and titratable acidity of probiotic fermented coconut water were found to be 4.4 and 0.53 % lactic acid, respectively. The viscosity of fermented coconut water increased significantly from an initial 5.13 mPa.s to 5.35 mPa.s because of the increase in soluble solids content due to exopolysaccharide production by B. coagulans during fermentation. Also, the overall acceptability score of probiotic coconut water was higher than tender coconut water, suggesting its feasibility for use as a probiotic beverage.

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