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Study on Some of Biochemical Indexes under the Stage of Development of Longan Fruit (Euphoria longan Lamk.)Grown in Quang Ninh

Le Van Trong, Nguyen Nhu Khanh

Received: 27-08-2020 / Accepted: 22-10-2020
Research on physiological and biochemical metabolism in the growth and development of fruit was carried out to determine the time of physiological maturity as the scientific basis for better harvesting and preservation of fruit. Using biochemical analysis methodswere used to determine the content of pigments, reducing sugars, starch, total organic acids, vitamin C, protein and lipids according to the growth and development of longan fruit from until fruit ripening. Results showed that the longan reached a maximum size at 16 weeks of age, at this time the peel of the fruit was light yellow due to the decrease in chlorophyll and increased carotenoid content. Starch content and total organic acid content reached a maximum at 12 weeks of age, then gradually decreased. Reduced sugar and vitamin C content gradually enhanced to 16 weeks of age and then decreased slightly. Protein content decreased gradually from fruit formation until fruit ripening, lipid content increased gradually to 15 weeks of age and then dropped. Through the research process, we determined that the physiological ripe time of longan fruit was 16 weeks old, this was the time when the fruit stopped growing and accumulated most nutrients.
EVALUATION OF PURPLE WAXY CORN LINES FOR HYBRID VARIETY DEVELOPMENT

Vu Van Liet, Pham QuangTuan, Nguyen TheHung, Nguyen Viet Long, Nguyen ThiNguyetAnh

Received: 01-12-2015 / Accepted: 20-03-2016
This study was carried out to evaluate and select superior purple waxy corn lines derived from self-pollination (S3to S6generation) with high grain yield, marketable fresh cob yield, anthocyanin content, good eating quality and desirable agronomical characteristics. These lines were extracted from exotic and domestic germplasm. Phenotypic data collected included growth and developmental characteristic, yield and yield components, marketablefresh cob yield, total anthocyanin content, eating quality, pericarp thickness, sugar content,tenderness and taste.. Eighteen purple waxy corn lines out of 45 lines were selected based on selection index computed from ideotype plant analysis with 12 traits. These lines had high anthocyanin content (22.4 to 260.10 µg/L), acceptable grain yield (2.0 to 3.5 t/ha) and marketable fresh cob yield (3.8 to 6.4 t/ha), good eating quality and suitable agronomical characteristics. These lines were recommended for further purple waxy corn inbred line and hybrid development.
Improving the Sweetness of Waxy Corn Lines Using Backcross Breeding

Pham Quang Tuan, Nguyen The Hung, Nguyen Viet Long, Vu Van Liet, Nguyen Trung Duc, Nguyen Thi Nguyet Anh

Received: 09-04-2018 / Accepted: 18-06-2018
Backcrossbreedingwas used with the aim to improve the sweetness of purpleand white waxy corn materials at VietnamNational University of Agriculture. The F1 ofspring between waxy corn with sweet corn was backcrossed with waxy corn for two generations (BC2F1). The backcrossing progeny underwent 3 generations of selfing to BC2F4 to recover the waxy corn genetic background. Evaluation and selection of BC2F4 waxy-sweet corn were done in 2017 spring season in Gia Lam, Hanoi. Phenotypic data were measured for growth and developmental characteristics, yield and yield components, total anthocyanin content, pericarp thickness, sugar content and eating quality. Elite corn lines were selected based on selection index computed from ideotype plant analysis involving 10 studied traits. Twenty best performing elite lines were identified for use in inbred line development program. Backcrossing method has remarkably improved the sweetness of waxy corn by 0.3 to 4.0 percent. Backcrossing method, therefore, can be used to enhance the sweetness of waxy corn in Vietnam.
The Effects of postharvesttreatment with 1-Methylcyclopropene on Quality and Losses of Avocado Fruits in Storage

Nguyen Minh Nam, Pham Anh Tuan, Pham Thi Thanh Tinh

Received: 25-09-2012 / Accepted: 21-08-2012
A study was caried out to examine the effect of post-harvest treatment with 1-methylcyclopropene on avocado fruits in storage. The avocado fruits(Persea americana Mill.) at 20 weeks after flowering were harvested from orchard in Kam Leo, Thang Hoa, Daklak province in year 2011. The quality of avocado fruits was identified in terms of the firmness at 35.50 kg/cm2. Total sugar content of 7.20%, total acid content of 0.05%, vitamin C content of 68 mg%. The avocado samples were exposed with 1-MCP at the concentrations: 300ppm, 400ppm, 500ppm, 600ppm, 700ppm during the time of 12, 15, 18, 21, 24 hours, then kept at ambient temperature ( 25 to 300C; RH of 85 to 90%). Research results of single factors show that the quality of avocado fruits exposured with 1-MCP at the concentration of 500ppm during 12 hours is the best, which has weight losses lower than 10% compared with other samples after 12-day storage. Research results of multi-factor show that weight loss is lowest after 12 day storage when the concentration of 1-MCP for preserving avocado is 500 ppm and the time of 1-MCP treatment is 13hours30mins.
Sự thay đổi độ màu của mật chè tinh khi lưu trữ tại thùng chứa trước khi kết tinh đường

Le Viet Hung, Hoang Quoc Tuan

Received: 03-06-2014 / Accepted: 10-03-2015
Hàm lượng phenol tổng số và độ màu của mật chè tinh được phân tích trong 5 tháng mùa vụ sản xuất. Kết quả cho thấy có mối tương quan thuận giữa hàm lượng phenol tổng số và độ màu của mật chè. Sự ảnh hưởng của thời gian lưu trong thùng chứa và độ pH của mật chè đến sự thay đổi độ màu của mật chè cũng được phân tích nghiên cứu. Kết quả cho thấy độ màu mật chè tăng lên đáng kể theo thời gian lưu đặc biệt trong môi trường mật chè có độ acid cao (pH thấp).
Enrichment of Protein inCassava Residuesby Simultaneous Saccharification and Fermentation

Duong Thu Huong, Pham Kim Dang, Tran Hiep, Ngo Thi Huyen Trang, Nguyen Thi Nguyet, Vu Van Hanh

Received: 06-03-2018 / Accepted: 08-05-2018
The aim of study was to improve the nutritional quality of cassava residues by means of simultaneous saccharification and fermentation. Cassava residues were mixed with water at the rate of 30% and saccharification was carried out with crude enzymes (α-amylase, glucoamylase, cellulase) at different concentrations (0, 2, 4, 6, 8, 10%). After 24 hours, at 8 and 10% crude enzymes, the reducing sugar was highest while the starch and crude fiber content were lowest. Simultaneous saccharification and liquid fermentationof cassava residues were conducted in 3L fermenters supplemented with 8% enzyme, 1% (NH4)2SO4and S. cerevisiae, Lactobacillus sp., and Bacillus sp. (107cfu/ml of each) at room temperature. After 48 hours fermentation the crude protein increased by 7.3 times and real protein increased by 5.5 times compared with unfermented cassava residues, while HCN decreased to 20.54 mg/kg, organic acid increased by 5.9 times, pH value was 3.7. The fermented product had good flavor, slight acidity and no aflatoxin.
Effect of Chitosan Concentrationson the Quality and Shelf Life ofThach That PersimmonFruits

Nguyen Thi Hanh

Received: 24-05-2024 / Accepted: 18-01-2019 / Published: 31-05-2024
The objective of this study was to identìythe most suitable chitosan concentration for postharvest storage of Thach That persimmon (Diospyros kakiThunb.)fruits.Thepersimmonfruitswere firstly exposed toethylene, then treated with different chitosan concentrations of 1%; 1.5%; 2.0% and 2.5%, and finallystored under cold temperature (6-80C). Results showed that chitosan treatment considerably reduced the quality degradation of persimmons during the storage period. Chitosan concentration of 2.0% yieldedlowestweight loss, slowest change infruit color and firmness. Other biochemical parameters such as total acidity, tannin content reduced most slowly while the total sugar content increased most slowly in all samples. Using chitosan concentration of2.0%,Thach Thatpersimmonfruitscan be stored for25 days under cold temperature with good quality.
DOI: https://doi.org/10.1234/cka6zm46
Effect of Fermentation Time of Tofu Whey on Quality of Tofu

Nguyen Quang Duc, Tran Thi Thu Hang

Received: 11-09-2018 / Accepted: 27-03-2019
In traditional tofu (soybean curd) production, fermented tofu whey (acidic whey) - the watery part of soymilk remaining after the formation of tofu curd which is then naturally fermented -isutilized as protein coagulant. The aim ofthis studywas to investigate the changes of severalmajor chemical and microbiological components of the tofu whey during natural fermentation as well as the effect of fermentation time of tofu whey on the quality of tofu. The sugar and soluble protein content decreaseddue tomicroorganisms’ consumption as substrates. The increase of acid concentration was attributed tothe development of lactic acid bacteria. The whey after different fermentation times used as coagulants gavetofu with variablequality. Tofucoagulated with the whey after 24 h fermentation hadhigh protein and lipid content (14.8% and 5.2%, respectively)andgood water holding capacity(5 g water / g protein), and attainedhighest sensory evaluation scores (17.7). In addition,the whey after 24 h of fermentation used to coagulate tofu brought the highest yield(159%).
Studying some Technical Measures to Improve the Yield and Quality of Van Ban Pear Variety in Lao Cai Province

Vu Ngoc Lan, Nguyen Huy Duc, Tran Anh Tuan, Nguyen Thi Phuong Dung

Received: 31-10-2023 / Accepted: 07-03-2024
The Van Ban pear is a fruittreethat brings high economic efficiency to local peoplein Lao Cai province which was at risk of eroding precious genetic resources due to the traditional farming practices of mountain people. Aims to effectively exploit and sustainably develop this pear variety, 3 experiments were conducted, including (1) Study on the effects of fertilization treatmentson growth, yield and quality of Van Ban pear variety; (2) Study on pruning combined with pulling branches techniques on growth, yield and quality of Van Ban pear variety; (3) Study on the effects of some soil moisture retention measures on growth, yield and quality of Van Ban pear variety. Research results indicatedthat applying 1,200 kg/ha of Viet Nhat synthetic NPK fertilizer (15 : 15 : 15 + TE) gavea high fruiting rate (4.47%); large fruit (353.1 g/fruit), high yield (213.9 kg/tree. Pruning branches three times a year combined with pulling branches once increasedfruit setting rate, number of fruits/tree, productivity, fruit setting rate (4.73%), fruit size (349.9 g/fruit) andthe actual yield reached190.3 kg/tree.The most optimal treatment to retain moisture was plant matter’s addition to the soil, combined with applying AMS-1 moisturizing agent at an amount of 0.1kg/tree. Fertilizing and moisturizing as above had enhancd fruit quality (increased dry matter content, total sugar, brix and vitamin C content) of Van Ban pear variety.
Studying some Technical Measures to Improve the Yield and Quality of Van Ban Pear Variety in Lao Cai Province

Vu Ngoc Lan, Nguyen Huy Duc, Tran Anh Tuan, Nguyen Thi Phuong Dung

Received: 31-10-2023 / Accepted: 07-03-2024
The Van Ban pear is a fruittreethat brings high economic efficiency to local peoplein Lao Cai province which was at risk of eroding precious genetic resources due to the traditional farming practices of mountain people. Aims to effectively exploit and sustainably develop this pear variety, 3 experiments were conducted, including (1) Study on the effects of fertilization treatmentson growth, yield and quality of Van Ban pear variety; (2) Study on pruning combined with pulling branches techniques on growth, yield and quality of Van Ban pear variety; (3) Study on the effects of some soil moisture retention measures on growth, yield and quality of Van Ban pear variety. Research results indicatedthat applying 1,200 kg/ha of Viet Nhat synthetic NPK fertilizer (15 : 15 : 15 + TE) gavea high fruiting rate (4.47%); large fruit (353.1 g/fruit), high yield (213.9 kg/tree. Pruning branches three times a year combined with pulling branches once increasedfruit setting rate, number of fruits/tree, productivity, fruit setting rate (4.73%), fruit size (349.9 g/fruit) andthe actual yield reached190.3 kg/tree.The most optimal treatment to retain moisture was plant matter’s addition to the soil, combined with applying AMS-1 moisturizing agent at an amount of 0.1kg/tree. Fertilizing and moisturizing as above had enhancd fruit quality (increased dry matter content, total sugar, brix and vitamin C content) of Van Ban pear variety.
Effects of Nitrogen, Phosphorus and Potassium Levelson Tomato Grown on Organic Substrate

Nguyen Van Thao, Nguyen Thu Ha, Do Nguyen Hai

Received: 21-04-2016 / Accepted: 15-07-2016
Nutrient supply to plants grown on substrate is necessary to obtain high product quality and yield. The objective of the present study was to determine the suitable amount of N, P, K fertilizers for tomato grown on organic substrate. The experiment consisted of 28 pots that were applied with different fertilizer levels. Study results show that pHKCl of organic substrate was neutral (7.28), total nitrogen, phosphorus and potassium were high and equivalent to some popular organic substrates. Different levels of phosphate, potassium fertilizer application (with the same level of nitrogen fertilizer) did not affect tomato yield. Combination of 6.0 g N, 4.5 g P2O5 and 6.0 g K2O per pot improved average fruit weight (78.32 g/fruit) and actual fruit yield (2.38 kg fruit/pot). Potassium fertilizer application significantly affected sugar content of tomatoes (> 5.0%) in pots applied with 4.0 - 6.0 g K2O. After 15 days of fertilization, NO3- content of the tomatoes fluctuated between from 29.7 to 110.3 mg/kg fruit which was lower than VietGap standard.
Phenotypes and Molecular Markers Studies on Selected Sweet Corn Inbred Linesfor Fruit Corn Breeding

Nguyen Trung Duc, Pham Quang Tuan, Nguyen Thi Nguyet Anh, Vu Van Liet

Received: 11-02-2020 / Accepted: 26-06-2020
The objective of this study was to distinguish genetic diversity of 44 sweet corn inbred lines developed by selfing at S3-4 generation from exotic germplasmsofThailand, Japan, China for hybrid fruit corn breeding. The research was laid out on a RCBD design at the Crop Research and Development Institute in spring season 2018. The results showed that 44 inbred lines could be grouped into 8 distinct agronomical groups with genetic similarity of 0.16. The Brix degrees (representative for sugar content) showed strongly significant negative correlated with 1,000 grain weight (r = -0.8579**). SSR marker can be used for identify pericarp thickness of sweet corn inbred lines with high accuracy. Seventeen sweet corn inbred lines D18, D27, D12, D15, D13, D41, D20, D38, D29, D39, D9, D26, D19, D24, D8, D10, D43 were sellected have oBrix from 13.5 to 23.8, thickness of pericarp from 44.5µm to 81.9µm and marketable husk yield from 6.7 to 9.7 ton/ha. These lines can be used for sweet inbred lines development for hybrid fruit corn breeding program.
Effect of 1-Methylcyclopropene on the Storage Life of Litchi Fruits (Litchi sinensis Sonn.)

Nguyen Thi Bich Thuy, Nguyen Phan Thiet

Received: 15-04-2012 / Accepted: 24-07-2012
The objective of this study was to determine the effiect of 1-MCP, an inhibitor of cell ethylene receptor, at various concentrations on preseved litchi fruits (Litchi sinensis Sonn.. cv. Thieu). The fruits were harvested from the local orchards in Bac Giang and transported to laboratory within 3 hours. Maturity-uniform litchi fruits without any defects were selected and treated with 1-MCP at the concentrations of 0.300 and 600 ppb for 12 hours. Following treatment, litchi fruits were kept at 4°C for storage. The results indicated that 1-MCP has positive effect on maintaining the quality of litchi fruits cv. Thieu. The most effective treatment to preserve the litchi quality after storage was 600 ppb 1-MCP for 12 hours. This concentration reduced weight loss and delayed changes of skin color and browning, minimised the loss of TSS, sugar and vitamin C content within 1 month storage.
Characterization of Fungal Strains Isolated from AlcoholicFermentation Starters of Nga Son, Thanh HoaProvince

Nguyen Huy Thuan, Le Thi Hanh, Tran Dang Khanh, Nguyen Van Giang

Received: 18-05-2020 / Accepted: 10-08-2020
This experiment was conducted to find the fungal strains with high saccharification activity isolated from the alcohol fermentation starters collected in Nga Son, Hau Locdistrict, Thanh Hoa province and growing well under normal conditions to increase the alcohol yield and decrease fermentation time in alcohol production. The contents of the study include the isolation of mold strains from traditional alcoholic fermentation starters, evaluation of amylase production, and saccharification of the isolated fungal strains using methods described by Xu-Cong & cs., (2012); Scheherazed & cs., (2016); Samson & Hoekstra(2002). Besides, the effects of cultural conditions on the saccharification of selected fungal strains were surveyed. Seventeen strains of fungi isolated from alcoholic fermentation starter samples produced amylase with activitiesfrom 2.0 to 4.5 U/ml. Among them, two mold strains NS1.1 and HL2 exhibited the highest saccharification when they grew on the block of sticky rice. The sugar content in the solution obtained from the fermented rice block of the NS 1.1 strain reached 7.02µM, 6.18µM with the HL2 strain. The appropriate temperature for the selected strains exhibited amylase activity ranging from 25C-35C, optimum at 30C. The comparative result of the 18S rRNA nucleotide sequence showed that the strain NS 1.1 has 99% similarity to the one of Rhizopus oryzea strain 150138 and was named Rhizopus oryzaestrain NS1.1.

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