• The Plant Pathology Journal
• /
• v.33 no.1
• /
• pp.9-20
• /
• 2017

Incidence of leaf blast on nursery plants and pitting disease on maturing banana bunches has been recorded in banana plantations during rainy season in Eastern India during 2014 to 2015. Taxonomical identification as well as DNA sequence analysis of the internal transcribed spacer region of fungus isolated from affected tissue culture derived plantlets and fruits confirmed the pathogen to be Pyricularia angulata Hashioka "in both the cases". Koch's postulates were proved on young plantlets as well as on maturing fruits of cv. Grand Naine under simulated conditions. Evolutionary history was inferred and presented for our P. angulata strain PG9001 with GenBank accession no. KU984740. The analysis indicated that the P. angulata is phylogenitically distinct from other related species related to both Pyricularia and Magnaporthe. Detailed symptoms of blast lesions on young leaves, transition leaves, mid rib, petioles, peduncle, maturing bunches, bunch stalks and cushions were documented. Notably, the distinct small pitting spots on maturing bunches reduced the visual appeal of mature fruits. Appearance of pitting symptoms on fruits in relation with age of fruits and their distribution pattern on bunch and fingers was also documented in detail. Further, the roles of transitory leaves, weed hosts, seasonality on disease occurrence have also been documented.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.16 no.2_3
• /
• pp.35-42
• /
• 2010

The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

• The Plant Pathology Journal
• /
• v.18 no.3
• /
• pp.161-164
• /
• 2002

Colletotrichum musae was isolated from dark-brown anthracnose lesions on commercial banana (Musa sapientum L.) to establish the causal agent of the symptom. The fungus grew fast and produced white aerial mycelium on PDA. Acervuli developed abundantly on culture plates after incubation for 10 days at $25^{\circ}C$. Pinkish conidial masses were produced on the acervuli, which mostly coalesced together, Conidia were aseptate, hyaline, straight, ellipsoid to globose, and 14.5$\times$6.9 $\mu\textrm{m}$ in size. Black, clavate, round, or irregular-shaped appressoria measuring 8.8$\times$6.8 $\mu\textrm{m}$ were readily formed from germ tubes. Setae-like structures were not found either on the lesion or on the cultures. Sclerotia were also absent. Among the media, PDA medium was the best for mycelial growth. The optimum temperature for mycelial growth was $28^{\circ}C$, while the optimum pH ranged from pH 5.5 to 6.5. The isolates of C musae caused black necrotic lesions on banana fruits by needle-wound inoculation, and orange-colored spore masses were produced on the lesions. The fungus also caused discoloration on apple fruits inoculated.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.1039-1045
• /
• 2008

In this study, the sensory characteristics of various fruit(pineapple, orange, grape, strawberry, kiwi, apple and banana) demi-glace sauces were compared. The viscosity of banana sauce was higher than the controls (7.03). Additionally, the sensory characteristics of other fruit sauces were lower than those of the controls, and additionally the viscosity as significantly different from the controls. The pH values of the fruit sauces were lower than the control values (4.40), and the brix of the fruit sauces was higher than that of he controls. The L-values of the controls (22.69) were higher than those of the banana sauce (25.20), and orange sauces (23.15). The a-values of the demi-glace sauce were higher than those of the fruit sauces. The b-values of the 8 types of demi-glace sauce ranged from 6.92 to 14.31. In the sensory evaluation of overall acceptability, the demi-glace sauce, kiwi sauce, orange sauce, and grape sauce achieved the highest scores. with regard to the overall acceptability of tofu steak with turmeric and fruit sauces, the kiwi sauce, pineapple sauce, and apple sauces achieved the highest scores.

• Bulletin of the Korean Chemical Society
• /
• v.24 no.3
• /
• pp.274-278
• /
• 2003

New banana-shaped achiral compounds, 1,3-phenylene bis [4-{4-(alkenyloxy) phenyliminomethyl}benzoate]s were synthesized by varying the length of alkenyl group; their ferroelectric properties are described. The smectic mesophases, including a switchable chiral smectic C $(Sm\;C^*)$ phase, were characterized by differential scanning calorimetry, polarizing optical microscopy and triangular wave method. The presence of vinyl groups at the terminals of linear side wings in the banana-shaped achiral molecules containing Schiff's base mesogen induced a decrease in melting temperature and formation of the switchable $(Sm\;C^*)$ phase in the melt. The smectic phases having the octenyloxy group such as $(CH_2)_6CH=CH_2$ showed ferroelctric switching, and their values of spontaneous polarization on reversal of an applied electric field were 120 nC/cm² (X=H) and 225 nC/ cm² (X=F), respectively. We could obtain ferroelectric phases by controlling the number of carbon atom in alkenyloxy chain of a bent-core molecule.

• SUVANNABHUMI
• /
• v.14 no.1
• /
• pp.161-189
• /
• 2022

Nguyễn Nhật Ánh and Yoshimoto Banana are authors from two different literary movements, cultures, and countries. Their works are all best-sellers and have received many prestigious awards. Comparing their works from the perspective of shoujo manga, we can see that there are many similarities between them. Regarding the concept of composition, they all want to create works that are accessible to the majority of the public. Therefore, they choose topics which are close and attractive to mass readers as well as simple style, characters, literary devices, artistic space and time that are famous in shoujo - a popular art form of Japan. However, the ideological content in the works of both is not explicit and simple, but expresses the eternal feelings and values of humanity such as love for people, love for the homeland, country, reflecting the depths of both the conscious and the subconscious as well as profound aesthetic and philosophical values, profound aesthetic and philosophical values. Their works present the trend of interference between popular culture and elite literature. We can draw lessons for young writers, cultural managers and a wide audience from the success of these two writers.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.609-614
• /
• 2002

The characteristics of thermoluminescence (TL) and electron spin resonance (ESR) and organoleptic qualities of gamma-irradiated raisin and dried banana were investigated during storage at 4$^{\circ}C$ for 6 months. The minerals separated from non-irradiated raisins showed TL glow curve (TL$_1$) with very low intensity around 200~30$0^{\circ}C$, while the irradiated samples at 1 kGy or more showed glow curves with higher intensity around 18$0^{\circ}C$, with linear increase by irradiation dose ($R^2$=0.9684), which made it possible to identify irradiated samples during 6 months. Moreover, TL ratios (TL$_1$/TL$_2$) through the reirradiation step at 1 kGy enhanced confidence in the identification of irradiated raisins. The ESR signals of multicomponent lines resulted from crystalline sugar radicals were shown in irradiated banana, identifying irradiated samples. The ESR signal intensity was dependent on irradiation doses ($R^2$=0.8977) and the signals were stable enough to be detected by 6th month after storage. Considering tile marketability of irradiated dried fruits during 6 months at low temperature TL and ESR analyses were shown suitable for the identification of irradiated raisins and dried banana, respectively.

• Korean Journal of Food Science and Technology
• /
• v.46 no.2
• /
• pp.143-147
• /
• 2014

In this study, we investigated the effect of various yeast nutrients on stuck and sluggish fermentation of blueberry wine. Sugar consumption rates during fermentation were observed after the addition of yeast extract, diammonium phosphate, yeast energizer, raisin, or banana to fermenting blueberry wine. After fermentation, the alcohol concentrations of wines containing yeast extract (14.1%) and banana (13.3%) were higher than those of wines containing diammonium phosphate (12.6%), yeast energizer (12.4%), and raisin (11.4%). Correspondingly, levels of soluble solids were lower in wines to which yeast extract ($3.9^{\circ}Bx$) and banana ($2.5^{\circ}Bx$) were added than in wines to which diammonium phosphate ($4.6^{\circ}Bx$), yeast energizer ($4.6^{\circ}Bx$), and raisin ($6.3^{\circ}Bx$) were added. Thus, we concluded that banana could be used as a nutritional supplement for yeast to solve stuck and sluggish blueberry wine fermentation.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.33 no.5
• /
• pp.711-720
• /
• 2009

Leaf fibers have many good properties; they are strong, long, cheap, abundant and bio-degradable. Since they, however, contain a great quantity of non-cellulose components, they have been used for the materials of mats, ropes, bags and nets rather than those of clothing. In this study, we investigated the characteristics of leaf fibers in order to promote the use of leaf fibers for the materials of clothing as well as develop the high value-added textile fibers. Leaf fiber plants including New Zealand Flax, Henequen and Banana plant, which have various nature and shape, were used. New Zealand Flax and Henequen leaves were cut from lower part of plants. Banana leaves and pseudo-stems were peeled and cut from the stem of Banana plants. First, the thin outer skins like film of leaves, veins and stems were removed before retting. The chemical retting had been processed for 1hour, at 100 in 0.4% $H_2SO_4$ aqueous solution(liquid ratio 50:1). Then, the retted leaf fibers had been soaked for 1hour, at room temperature in 0.5% NaClO solution(v/v) to remove the miscellaneous materials. We investigated the physical characteristics of three leaf fibers including the transversal and longitudinal morphology, the contents(%) of pectin, lignin and hemicellulose, the length and diameter of fibers, the tensile strength of the fiber bundles, and the fiber crystallinity and the moisture regain(%). The lengths of fiber from three leaf fibers were similar to their leaf lengths. The fiber bundles were composed of the cellulose paralleled to the fiber axis and the non-cellulose intersecting at right angle with the fiber axis. The diameters of New Zealand Flax, Henequen and Banana fibers were $25.13{\mu}m$, $18.16{\mu}m$ and $14.01{\mu}m$, respectively and their tensile strengths were 19.40 Mpa, 32.16 Mpa and 8.45 Mpa, respective. The non-cellulose contents of three leaf fibers were relatively as high as 40%. If the non-cellulose contents of leaf fibers might be controlled, leaf fibers could be used for the materials of textile fiber, non-wovens and Korean traditional paper, Hanjee.

• Bulletin of the Korean Chemical Society
• /
• v.21 no.11
• /
• pp.1155-1158
• /
• 2000