Adventitious Shoot Regeneration from Leaf of Uenishiwase Persimmon

Effects of basal mediums, hormones and their concentrations on the shoot regeneration from leaf of sweet persinmon (Diospyros kaki Thunb. cv. Uenishiwase) were studied by orthogonal design trial. The result showed that modified Murashige and Skoog [MS (1/2 N)] was the most optimum for the regeneration and 1/2 MS was better than MS. Shoot percentage in the medium containing 4.0mg L^-1 ZT(zeatin) was much higher than that of other two concentrations, among which 2.0mg L^-1 ZT was much better than 1.0mg L^-1 ZT and shoot percentage in the concentration of 1.0mg L^-1 ZT was only 4%. There were no any beneficial effects when supplementing IAA in the medium. Shoot percentage and average shoots per explants were dramatically decreased in the 2.0mg L^-1 IAA. Data in the orthogonal trial indicated that ZT was the most effective factor in the shoot regenerating of Uenishwase persimmon and basal medium was important too, but IAA had no any beneficial effects at all. In the orthogonal trial, the best result was achieved in MS (1/2 N) medium containing 4.0mg L^-1 ZT and 1.0mg L^-1 IAA, in which shoot percentage and average shoots per explants were 86% and 2.2, respectively.     

一树三卖 发柿子财

<正>广西恭城瑶族自治县有个红岩村,这里的果农都把摘下来的柿子捂在手里迟迟不出售。村民朱天保说:"价钱好了我们就卖鲜果,如鲜果的价钱和柿饼的价钱差不多,就全部晒柿饼。"新鲜的柿子,现在在他们的手里摇身一变就多卖了几倍的钱。     

富有柿子无公害栽培

富有柿子,山东省龙口市诸由观镇从1996年引进,建立了面积达200公顷的马家柿子园示范基地,并在该镇得到不断推广,现面积已达300多公顷。镇农业技术服务站经过几年的引进、探索、研究,总结无公害高产优质高效栽培技术如下:     

国外柿子生产

目前 ,全世界每年柿子总产量已超过２００万ｔ ,并呈逐渐增多的态势。欧盟于１９９６年在农业种质资源的保存项目中 ,专门立项收集、保存、开发和利用柿属植物尤其是甜柿品种资源。柿果富含Ｖｃ且润肺、清热、化痰、止咳 ,除鲜食和做柿饼外 ,还是各种菜肴和糖果点心的蜜饯 ,用柿子做的醋呈琥珀色且风味独特 ,是许多菜肴的调味剂。柿果中的丹宁被广泛应用于工业、医药及化妆品行业。在医药方面 ,柿果有解酒、降血压、解蛇毒、抗癌和抗病毒等功用。由于柿涩能使人的皮肤光滑细腻 ,现已被用来制成多种擦手油。柿叶中Ｖｃ的含量是柿果的好几倍。…     

柿子黄色素提取工艺优化

以永定柿子为原料,色价为考察指标,通过单因素试验和正交试验研究了微波辅助乙醇溶剂法提取柿子黄色素的工艺条件。结果表明,采用95%乙醇溶液,在料液比(g∶m L)为1∶3、装载量为20 g的条件下,经240 W微波处理90 s后,柿子黄色素提取效果最佳,所得色价为9.03。     

漫游丹江源头凤凰山

在满山红叶，柿子露脸、玉米棒架上树的金秋季节。我们一行应当地朋友沙德峰的邀请，前往秦岭的凤凰山探寻丹江源头，观赏凤凰山的美丽秋景。     

柿子脱涩九法

1.温水脱涩将柿子浸泡在40℃温水中,水面淹没柿果。如温度下降,可随时加入温水,使水温保持在40℃为宜。一般20～30小时便可脱涩,且硬度不变。此法脱涩的柿子果质较脆硬,味稍淡,不耐久贮,2～3天后颜色发褐变软。不能大批量进行脱涩,但脱涩快,能就地供应市场。2.二氧化碳脱涩将箱