• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1013-1016
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• 2004

The inhibitory effect of MRPs (Maillard reaction products) on enzymatic browning of taro was investigated. The MRPs prepared by heating glycine and glucose at 9$0^{\circ}C$ for 7 hr exhibited a strong inhibitory effect on taro polyphenol oxidase (PPO). The maximum inhibitory activity of MRPs against taro PPO was detected toward (＋)-catechin, catechol, 4-methylcatechol followed by L-$\beta$-3,4-dihydroxyphenylalanine (L-DOPA) and pyragallol as a substrate. The MRPs synthesized from fructose and glucose with glycine as a amino acid significantly reduced the taro PPO activity. MRPs prepared by higher glycine or glucose concentration showed stronger inhibition against taro PPO. Increasing reaction time of the glycine and glucose promoted the inhibitory effect of MRPs against the PPO activity of taro, whereas the color formation was gradually increased.

• Korean Journal of Plant Resources
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• v.14 no.3
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• pp.229-234
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• 2001

In order to investigate the possibility of utilizing small cermet as a seed corm in taro, the small cermets classified by the weight were planted on April 30,2000. The effect of weight of small cermets(5,10, If,20,25, and 30g) and corms on the growth, yield, and quality of taro was compared to those raised from cermets. The larger the size of cormel was, the more number of leaves developed, and the higher the yield was. Also the growth of small cormel was normal, so we forecast that it is possible to use small cermet as seed corm in mass production of taro.

• Journal of Plant Biotechnology
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• v.49 no.2
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• pp.124-130
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• 2022

The application of traditional taro propagation methods for large-scale cultivation would be insufficient to meet the high demand for quality planting materials. Therefore, this study aimed to develop an in vitro micro-propagation technique for two local taro cultivars (cv.), Wangi and Putih. Taro cormels were collected from the Malaysian Agricultural Research and Development Institute (MARDI) germplasm (Serdang, Malaysia). Explants were taken from the shoot tip of cormels and initially cultured on Murashige and Skoog (MS) basal media for four weeks. The explants were then transferred to different multiplication media supplemented with different types and concentrations of cytokinins such as 6-benzylaminopurine (BAP ) and Thidiazuron (TDZ). Shoot production was quantified after six weeks of culture. The highest mean number of new shoots was produced by the Wangi cultivar on MS medium supplemented with 2.0 mg/l BAP (2.10 shoots), MS medium supplemented with 0.5 mg/l TDZ (2.18 shoots), and Gamborg B5 medium supplemented with 6.0 mg/l BAP (2.43 shoots). The maximum average number of the Putih cultivar shoots was obtained on MS supplemented with 2.0 mg/l BAP (3.57 shoots). MS basal media was used for root initiation, as it produced an average of 25 roots with an 11-cm length. Various types of substrate mixtures were used during acclimatization. The best acclimatization substrate for the Wangi cultivar was 100% peat soil, whereas the Putih cultivar grew optimally in a combination of peat and perlites at a 1:1 ratio. Taro plantlets require approximately 4 to 6 weeks to acclimatize before they can be transferred to the field.

• Korean Journal of Weed Science
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• v.31 no.3
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• pp.260-270
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• 2011

This study was carried out to examine the effect of rice bran, barley bran, burned rice bran, and burned barley bran on the growth and yield of Chinese chive (Allium tuberosum Rottler), taro (Colocasia esculenta), and weed control. When the above 4 brans were examined 13, 27, 41 and 57 days respectively after application, the plant height of Chinese chive applied with burned barley bran was significantly higher than non-treated control, whereas the other brans did not have any distinct effect on the plant height or population number of Chinese chive. However, when examined 57 days after the application of the above 4 brans, all the plants applied with brans showed more than twice the improvement in shoot fresh weight compared with non-treated control. A chemical analysis of soil 57 days after the application of the above 4 brans showed that the soils were richer in available phosphate and organic matter. Shoot fresh weight of Chinese chive at 2 weeks after cutting was significantly higher in barely bran treated plot than in non-treated plot. In the case of taro, only taro plots transplanted when 10 cm tall and applied with barley bran showed an improvement in growth increment of both the underground and above parts. However, when sowed seeds after the application of the 4 brans, the yield of taro was reduced by the brans. Thus this research indicates that the effect of brans is differ based on the amount of bran application as well as crops. The effect of weed control on Echinochloa crus-galli, Digitaria clliaris, Chenopodium album, and Solanum nigrum as affected by brans was very low in pot conditions. Weed efficacy of the brans was also very low in field conditions. Growth of Chinese cabbage and garland chrysanthemum was inhibited 63% and 37% by rice bran at $4,000kg\;ha^{-1}$, respectively, but other crops such as maize, squash, cucumber, and Chinese chive were inhibited by 0-20%. These results were similar to that of barley bran except for Chinese cabbage.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.133-141
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• 2016

The physicochemical properties, antioxidant capacities, and sensory optimization of taro (Colocasia esculenta) under different aging conditions were investigated to develop black taro. Black taro was processed in three steps (steaming: $95{\pm}3^{\circ}C$ for 1 h; aging: 85, 90, $95^{\circ}C$ for 20, 40, and 60 h; drying: $60^{\circ}C$ for 24 h) and ground into a powder for all experiments. Black taro showed an increased crude fiber content and browning index compared to raw taro. Calcium oxalate contents, reducing sugar contents, moisture contents, and lightness values were decreased during the processing of taro. Improvements in total polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were observed in the black taro samples aged at higher temperature. Response surface methodology was used for sensory optimization, and the optimum aging conditions with the highest acceptance values were found to be $88.73^{\circ}C$ for 39.50 h for taste, and $88.82^{\circ}C$ for 42.60 h for overall acceptance.