scholarly journals Assessment of Germination Characteristics and α and β Amylase Activity of Indian Cheese Maker (Withania coagulans) Seed in Response to Scarification and Potassium Nitrate

2021 ◽  
Vol 8 (1) ◽  
pp. 73-89
Author(s):  
Majid Ghanbari ◽  
Seyed Ali Mohammad Modarres-Sanavy ◽  
Ali Mokhtassi-Bidgoli ◽  
◽  
◽  
...  
Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
SS Saeedi Saravi ◽  
M Shokrzadeh ◽  
M Tahmasbi

2016 ◽  
Vol 6 (1) ◽  
pp. 905-913
Author(s):  
Bahram Majd Nassiry ◽  
Neda Mohammadi

    One of the effects of reducing water content on soil is reduction of growth and development of seedlings and variation of field development. Seed priming technique has been known as a challenge to improve germination and seedling emergence under different environmental stresses. The objectives of this research were to evaluate the effects of osmo-priming on germination characteristics and changes of proline, protein and catalase activity of Ocimum basilicum seeds. Results showed that drought stress reduced the germination characteristics and drought stress in -8 bar was the critical stress.  Priming treatments were include KNO3, PEG and NaCl by 0, -4 and -8 bar concentrations. The seeds were primed with those materials for 8 and 16 hours. The highest germination characteristics were obtained from nitrate potassium in -8 bar for 16 hours priming. Therefore the best seed treatment under drought stress during germination was obtained from the osmo-primed with -8 bar nitrate potassium for 16 hours. The drought stress increased proline and catalase activity but reduced total protein. Priming treatment increases proline, total protein and catalase activity under drought and control conditions. It is concluded that priming results in improvement in germination components of Ocimum basilicum in drought stress conditions and increases the resistance to drought stress with improvement of proline, protein and catalase activity in germination phase.


Author(s):  
Jose A. Rocco ◽  
Marcela G. Domingues ◽  
Rene F. Gonçalves ◽  
Ellen C. Rosa ◽  
Daniel Bontorin ◽  
...  

2019 ◽  
Vol 18 (9) ◽  
pp. 1875-1884
Author(s):  
Zhang Jun ◽  
Wang Wenke ◽  
Geng Yani ◽  
Wang Zhoufeng ◽  
Cao Shumiao

2017 ◽  
pp. 96-103 ◽  
Author(s):  
Gillian Eggleston ◽  
Isabel Lima ◽  
Emmanuel Sarir ◽  
Jack Thompson ◽  
John Zatlokovicz ◽  
...  

In recent years, there has been increased world-wide concern over residual (carry-over) activity of mostly high temperature (HT) and very high temperature (VHT) stable amylases in white, refined sugars from refineries to various food and end-user industries. HT and VHT stable amylases were developed for much larger markets than the sugar industry with harsher processing conditions. There is an urgent need in the sugar industry to be able to remove or inactivate residual, active amylases either in factory or refinery streams or both. A survey of refineries that used amylase and had activated carbon systems for decolorizing, revealed they did not have any customer complaints for residual amylase. The use of high performance activated carbons to remove residual amylase activity was investigated using a Phadebas® method created for the sugar industry to measure residual amylase in syrups. Ability to remove residual amylase protein was dependent on the surface area of the powdered activated carbons as well as mixing (retention) time. The activated carbon also had the additional benefit of removing color and insoluble starch.


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