3 results for “Citrus maxima”

Set a search alert

Research ArticleOpen accessPhrase in the titleChemotaxonomy of Indonesian Citrus maxima based on Leaf Essential OilsRatna Susandarini, Rugayah, Lauretius Hartanto Nugroho, Siti SubandiyahPummelo (Citrus maxima) is one of true citrus species originated from South East Asian regions. Pummelo is known as having high morphological diversity, but lacking of comprehensive publications documenting chemical diversity. The objectives of this study were to reveal essential oil diversity and its implication on the chemotaxonomy of the species. Leaves from forty individual plants were collected from seven … …OnLine Journal of Biological Sciences, Vol. 16, Issue 1 · 29 Dec 2015 · 8,098 accessesView PDF Cite

Research ArticleOpen accessPhrase in the titleAssessment of Taxonomic Affinity of Indonesian Pummelo (Citrus maxima (Burm.) Merr.) Based on Morphological CharactersRatna Susandarini, Siti Subandiyah, Rugayah et al.Citrus maxima is a tropical fruit species with high morphological variability on fruit characters, including shape, size, thickness of peel, flesh color and taste. This variability has been used by breeders and common people to practically distinguish different pummelo cultivars. Despite such well known variation, so far there is no published study specifically addressed the extent of phenotypic variability and … …American Journal of Agricultural and Biological Sciences, Vol. 8, Issue 3 · 4 Sep 2013 · 8,538 accessesView PDF Cite

Research ArticleOpen accessIn the abstractScreening of Yeast Strains for Pectinolytic Activity: Effects of Different Carbon and Nitrogen Sources in Submerged FermentationsMustafa Oskay, Hüsniye Tansel YalçinTwenty yeast strains were screened for pectinolytic activity, among the strains, only nine were positive for pectinase production. The best strain was Kluyveromyces marxianus NRRL-Y-1109 which gave high quantities of pectinase activity, by submerged fermentation. Different parameters such as incubation time, pH (3.5-7), temperature (20-45°C), nitrogen and carbon source, were optimized. The optimal incubation time, temperature and pH for pectinase … …OnLine Journal of Biological Sciences, Vol. 15, Issue 3 · 22 Jun 2015 · 7,812 accessesView PDF Cite