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Cultivation of One Seed Sowing Method in Japanese Radish cv. Natsutukasa
Japanese radish Germination Single seed sowing cultivation
2010/12/3
Methods for optimizing Japanese radish cv. Natsutukasa cultivation using single seed sowing were assessed for individual plants by examining variations in seed size, seed sowing depth, type of teep se...
Effect of Selenium-enriched Japanese Radish Sprouts and Rhodobacter capsulatus on the Cholesterol and Immune Response of Laying Hens
Selenium-enriched Japanese Radish Sprout Rhodobacter capsulatus Cholesterol Immune Response Laying Hens
2016/5/4
Immune response and yolk cholesterol are crucial factors for commercial chicken producers. The objectives of this study were to investigate the effect of selenium-enriched Japanese radish sprouts (Se-...
Effect of Gibberellin Biosynthesis Inhibitor on Prevention of Precocious Bolting and Flowering in Japanese Radish (Raphanus sativus L.)
growth retardant foliar spray low temperature long day
2009/9/10
Prevention of precocious bolting, i.e. stem elongation accompanied by flowering, in Japanese radish (Raphanus sativus L.) was attempted using a foliar spray of uniconazole, a gibberellin biosynthesis ...
Nondestractive Determination of the Symptom of Verticillium Black Spot in Japanese Radish Using Visible and Near-infrared Spectoroscopy
PLSR rapid evaluation second derivative spectra transmittance
2010/11/24
The symptom of Verticillium black spot in Japanese radish (Raphanus sativus L.) is black discoloration at the vascular bundle of the root: However, it is difficult to detect the symptom by visual insp...
Statistical Analysis of the Development of Internal Browning in Japanese Radish in Relation to Thermal Condition Using Logit Model
air temperature covering materials soil temperature
2009/7/8
To clarify the correlation between the occurrence of internal browning (IB) in Raphanus root and the thermal condition, especially, during the later growth period, a logit model was established, using...
Effects of High Pressure on Softening of Japanese Radish and Decomposition of Pectin during Thermal Process
thermal process Japanese radish β-elimination of pectin
2010/11/24
The softening of Japanese radishes and the decomposition of pectin (0.5% pectin solution in 1/10 M phosphate buffer, pH 6.5) during the thermal process (100°C-110°C) under atmospheric and high pressur...