Showing 3 results for Ziziphus Jujube
Z. Hashemzadeh , M. Jafarkhani Kermani , Y. Hamidoghli ,
Volume 9, Issue 4 (12-2018)
Abstract
Aims: The mass propagation and breeding new varieties of Ziziphus jujuba Mill as a valuable fruit tree and herb, which is well adapted to dry and semi-arid climate, is very important. The aim of the present research was to optimize direct regeneration method in Ziziphus jujuba Mill.
Materials and Methods: In this experimental study, the explants consisted of leaf cut into 3 parts, leaf cut from 4 sides, and full leaf of in vitro and compared in Murashige and Skoog and woody plant media with different concentrations of Thidiazuron (TDZ; 0, 5, 10, 15, and 20μM) and Naphthalene acetic acid (NAA, 0 and 1μM). The effect of 2 and 4 weeks of darkness on regeneration rate was investigated. The experiments were conducted in factorial based on a completely randomized design. The mean of statistical data was compared using Duncan’s multiple range test. SAS 9.3.1 software was used and the difference was considered significant at 1% probability level.
Findings: The 2 weeks of darkness treatment with the mean of 1.38 was better than the 4 weeks of darkness treatment. The Maximum number of shoots (2.27) was obtained in leaf cut into 3 parts. The maximum percent of regeneration (75.0%) and highest number of regenerated shoots (4.83) were obtained in the MS medium containing 10μΜ TDZ and 1μΜ NAA.
Conclusion: Regeneration rates in Ziziphus jujuba Mill is affected by the type of explant, culture media and plant growth regulators. Maximum rate of regeneration is observed in leaf cut into 3 parts and cultured on MS medium containing 1μM NAA and 10μΜ TDZ. Plantlets are rooted and successfully acclimatized at “in vivo” conditions.
Volume 17, Issue 107 (1-2021)
Abstract
abstract
Natural vinegar is produced from two stages of alcoholic fermentation by yeasts and acid fermentation by acetic acid bacteria. The most important effective factors in vinegar production process are availability of nutrients and yeast content for faster and higher rate of fermentation processes. This study was carried out to evaluate the effect of yeast level (0, 2 and 4%) and glucose concentration (0 and 10%) on parameters including acidity, pH, brix, phenolic compounds and antioxidant properties of jujube vinegar. For this purpose, washed jujubes were exposed to different concentrations of glucose and yeast. Then the samples were kept for 45 days at 45 ° C to produce vinegar. Our results showed that there was a direct correlation between the increase of yeast and glucose content with acidity, brix, phenolic compounds, antioxidant properties and pH reduction; the amount of yeast was more effective than glucose. Also, we found that pH and acidity were between 3.00-3.46 and 1.39-3.51, respectively. A good correlation was observed between total phenolic content and antioxidant activity. The minimum and maximum phenolic compounds and antioxidant properties were 3582.8 mg / L and 33.87%, 6403.3 mg / L and 45.37%, respectively which was obtained with 2% yeast and 0% glucose, and 4% yeast and 10% glucose. Obtained results indicated that yeast increases the antioxidant property and reduces vinegar production time to 35 days in 4% yeast than 2% and 0%, which is an important economic factor in the production of vinegar.
Volume 23, Issue 4 (7-2021)
Abstract
In this research, production of a probiotic drink based on jujube extract by means of fermentation with Lactobacillus plantarum and Lactobacillus delbrueckii as probiotic lactic acid bacteria was studied. The fermentation was performed for 72 hours at 37°C. The changes in microbial population, pH and titratable acidity as well as sugar and organic acid metabolism during the fermentation period were evaluated. In addition, before and after fermentation, the changes in total phenolic compounds and antioxidant activity in the extract were also investigated. Eventually, different drink formulations were developed employing fermented and non-fermented jujube extract, carbonatation, and sour cherry concentrate. Then, sensory properties of the formulated drinks were evaluated. Appropriate growth of L. plantarum and L.delbruckii resulted in an increase in acidity to 1.86 and 1.75, and a decline in pH to 3.4 and 3.56, respectively, after 72 hours. Glucose and fructose were significantly consumed by the strains. Citric acid concentration dropped to 1.12 and 5.8 g L-1 in the extract fermented by L. plantarum and L. delbrueckii, respectively, after 72 hours. At the end of fermentation, 23.8 and 11.4 g L-1 lactic acid was produced by L. plantarum and L. Delbrueckii, respectively. The contents of phenolic compounds and antioxidant activity in jujube extract after fermentation were significantly increased.The results of sensory evaluation of different drink formulations showed that the carbonated drink containing jujube extract fermented by L.plantarum mixed with sour cherry concentrate obtained the highest score among different drink formulations.
