Aims and Scope
Farmers are forced to store garlic bulbs for a long period due to occasional excess production or to save bulb seeds for next season planting, but the bulbs often lose their viability and vigour due to sprouting ahead of planting time.
The research was conducted to evaluate the effects of three harvest stages (60, 80, and 100% top fall), two curing levels (non-cured and cured bulbs), and three storage methods (floor, shelf, and net bag) on storability of garlic variety ‘Tseday’ at Haramaya University, and Tony farm (Dire Dawa) during 2014-15.
The experiment was laid out in a Randomized Complete Block Design with three replications at both sites.
Significant variations in the storability of bulbs were evident due to harvest stages, curing, and storage methods. Harvesting of garlic bulbs at 100% top fall considerably increased bulb yield by about 16.74% and 8.75% compared to 60 and 80% top fall, respectively. Cured bulbs showed lower fresh bulb yield as compared to non-cured bulbs. Harvesting at 80% top fall, curing and storing bulbs on a shelf or in a net bag showed reduced weight and diameter loss of bulbs as compared to the other treatments. Bulbs harvested at 80% top fall and cured had significantly higher dry matter content than the rest. The highest sprouting percentage was recorded for 60% top fall harvested and non-cured bulbs, while the least was observed in 80% top fall harvested and cured bulbs.
The result of this study has shown that harvesting at 80% top fall, curing, and storing bulbs on a shelf or in a net bag leads to a good yield and postharvest quality and effective storability of garlic bulbs under ambient storage conditions.
May 24, 2021
- April 13, 2021
- February 12, 2021
- February 11, 2021
- March 18, 2021
- May 24, 2021
Expression and Characterization of Rice-produced Recombinant Porcine Lactoferrin and its Antioxidant ActivitiesKuan-Chih Lee, Kun-Ting Hsieh, Ray-Bin Chen, Wei-Chih Lin, Chang-Sheng Wang, Tzu-Tai Lee, Liang-Jwu Chen
Lactoferrin (LF) exhibits multiple beneficial biological activities and thus has been used as a health food and additive. To broaden its application in the food industry, the porcine LF (pLF) gene has been engineered into rice to produce recombinant LF (rpLF) for use as a food additive. The iron-binding and antimicrobial activities of rpLF and its positive effects on early weaned piglets have been previously evaluated, yet several features, such as the signal peptide removal, glycosylation sites and antioxidant activity of rpLF, have not been fully characterized.
In this work, the rice-produced rpLF was purified and its biochemical structure and antioxidant activities characterized.
HPLC, Western blot, PAS/VVL/PNA staining, Edman degradation assay, MALDI-TOF, LC-MS/MS and antioxidant activity assays were performed.
The results showed that this purified rpLF is a mature form of LF; its signal peptide was correctly removed, and two N-glycosylation sites located at N365 and N472 were identified. The molecular mass heterogeneity of rpLF could be eliminated by treatment with PNGase glycosidase, suggesting that different degrees of N-glycosylation occur in rpLF. A series of assays including the iron chelating activity, reducing power assay, lipid peroxidase activity and radical-scavenging activity showed that the antioxidant activity of rice-produced rpLF was equivalent to that of bovine LF.
Rice-produced rpLF was correctly processed post-translationally and displayed antioxidant activity equivalent to that of bovine LF; thus, rice-produced rpLF can be recognized as a plant-based antioxidant to be used as a functional additive in animal feed and for the food industry.
August 24, 2020
- April 24, 2019
- August 30, 2018
- April 28, 2017
- August 11, 2017
- September 21, 2017