Herbicide evaluation for the control of wild taro

Wild taro (Colocasia esculenta (L.) Schott), is an exotic, emergent perennial that has established in many shallow-water wetlands throughout the southern United States. Although wild taro is a cultivated crop in many tropical and subtropical areas of the world, its invasion in riverine and lacustrine wetlands in the U.S. has resulted in the loss of habitat for native plant species. Once established, wild taro forms dense, monotypic stands that reduce the diversity of native vegetation, as has occurred in Louisiana, Florida, and Texas (Akridge and Fonteyn 1981, Simberloff et al. 1997). Akridge and Fonteyn (1981) reported that although wild taro is considered naturalized in south-central Texas, its present dominance along the San Marcos River has altered the native vegetational structure and dynamics of this river system. The objective of this study was to evaluate the efficacy of four aquatic herbicides for control of wild taro

Taro leaf and stylo forage as protein sources for pigs in Laos

Existing forage plants may have applications as alternative protein resources for pigs in smallholder farming systems. This thesis examined the effect of harvesting/defoliation interval on the yield and chemical composition of taro leaves and stylo forage and analysed appropriate ensiling methods for these materials. The effect of replacing soybean crude protein (CP) with ensiled taro leaf and stylo forage CP on growth performance and carcass traits of LY (Landrace x Yorkshire) and ML (Moo Lath) pigs was also examined. Taro leaf and petiole dry matter (DM) yield increased with increased harvesting frequency in the two years studied, but there was no effect on tuber yield. The leaves contained 160-260 g CP kg¹ DM. Stylo leaf DM yield was unaffected by harvesting interval in the first year, while leaf DM yield was larger with the most frequent harvesting in the second year. The leaves contained 170-235 g CP kg¹ DM, which was much higher than in the stems or forage (leaves+stems). Use of cassava root meal, sugar cane molasses and taro tuber meal as silage additives affected pH and the DM, ash and NDF content of stylo forage and taro leaf silage, and the NH₃-N content of stylo forage silage. Level of additive affected pH and DM, NH₃-N, CP, ash and NDF content in taro silage, but not NH₃-N, CP and NDF content in stylo forage silage. Increasing duration of ensiling reduced pH and DM content in stylo forage and taro leaf silage. Dry matter intake (DMI) and CP intake (CPI) in growing LY and ML pigs were unaffected by increasing replacement (25 and 50%) of soybean CP by taro leaf silage CP in the diet, whilst for stylo forage silage DMI and CPI were highest when 25% of soybean CP was replaced. Average daily weight gain and feed conversion ratio (FCR), carcass weight, back fat thickness and dressing percentage were unaffected by increasing replacement of soybean CP with taro leaf or stylo forage CP in the diet. LY pigs had higher intake and better carcass traits than ML pigs. The work confirmed that stylo forage and taro leaves can be used as protein sources in smallholder pig production systems without negative effects on the performance of growing LY and ML pigs

TarO : a target optimisation system for structural biology

This work was funded by the UK Biotechnology and Biological Sciences Research Council (BBSRC) Structural Proteomics of Rational Targets (SPoRT) initiative, (Grant BBS/B/14434). Funding to pay the Open Access publication charges for this article was provided by BBSRC.TarO (http://www.compbio.dundee.ac.uk/taro) offers a single point of reference for key bioinformatics analyses relevant to selecting proteins or domains for study by structural biology techniques. The protein sequence is analysed by 17 algorithms and compared to 8 databases. TarO gathers putative homologues, including orthologues, and then obtains predictions of properties for these sequences including crystallisation propensity, protein disorder and post-translational modifications. Analyses are run on a high-performance computing cluster, the results integrated, stored in a database and accessed through a web-based user interface. Output is in tabulated format and in the form of an annotated multiple sequence alignment (MSA) that may be edited interactively in the program Jalview. TarO also simplifies the gathering of additional annotations via the Distributed Annotation System, both from the MSA in Jalview and through links to Dasty2. Routes to other information gateways are included, for example to relevant pages from UniProt, COG and the Conserved Domains Database. Open access to TarO is available from a guest account with private accounts for academic use available on request. Future development of TarO will include further analysis steps and integration with the Protein Information Management System (PIMS), a sister project in the BBSRC Structural Proteomics of Rational Targets initiative.Publisher PDFPeer reviewe

Nutrient Use Efficiencies of Taro Cultivars Genetically Improved for Leaf Blight Resistance

Two blight resistant taro cultivars, taro uli and taro mumu were planted and harvested for biomass measurements on a monthly basis for a total of eight months through destructive sampling. It is worthy to note that taro uli plants absorbed 17% less N, 26% less P and 20% less K than those of taro mumu. Although taro mumu resulted in higher total plant (21.4%) and corm dry matter (10.4%) productions, cultivar taro uli had a higher nutrient use efficiency over taro mumu. Results show that taro mumu had a higher nutrient use efficiency over cultivar taro uli. Based on nutrient use efficiency of the cultivars, taro uli is recommended for marginal to rich soils while taro mumu for rich soils

MODIFICATION OF TARO FLOUR WITH FERMENTATION PROCESS

Taro is a food ingredient which contains a lot of carbohydrate. Product, that is come from taro, is still limited because taro flour hasn’t been available at any market. However, the use of taro flour modified by the fermentation process may a vary product of taro products, which are cake, bun, cookies, and other cakes. Food product, that using of taro flour is safe to be consumed for some people who have a gluten allergy. The objective of this research was learning the process making of modified taro flour with the process of fermentation, so that the modified taro flour has better characteristics, analyzing the proximate and organoleptic of modified taro flour, and apply the modified taro flour on making brownies and nastar. In this research, material, which were used, were mbote taro, as the main ingredient. Variables that used in this research are the types of microorganisms (Lactobacillus bulgaricus and Rhizopus oryzae) and the long time of fermentation.From this research, the optimal fermentation time for taro flour that fermented with Lactobacillus bulgaricus is 12 hours with the strength of the swelling is 62,96%. While, the optimal fermentation time for taro flour that fermented with Rhizopus oryzae is 3 days with the strength of the swelling is 62,04%. The results of the swelling power from modified taro flour approach the results of the swelling power of wheat flour. Moreover, the modified taro flour with the fermentation process can be applied in making brownies and cake nastar

Viabilidade técnica e econômica do cultivo de alface em consórcio com hortaliças tradicionais

Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2016.Este trabalho teve como objetivo avaliar a viabilidade técnica e econômica da consorciação de alface com bertalha e taro. O experimento foi conduzido no período de outubro de 2014 a junho de 2015. O delineamento experimental foi inteiramente casualizado, com sete tratamentos e quatro repetições, totalizando 28 parcelas. Os tratamentos foram os seguintes: monocultura de alface, monocultura de bertalha, monocultura de taro, consórcio duplo alface/bertalha, consórcio duplo alface/taro, consórcio duplo bertalha/taro e consórcio triplo alface/bertalha/taro. Durante o consórcio foram cultivados dois ciclos de alface, foram realizadas duas colheiras de bertalha e uma de taro. Os espaçamentos foram 0,25 x 0,25m para a alface, 1,0 x 0,6m para a bertalha e 1,0 x 0,3m para o taro. A maior produção de alface foi obtida no cultivo do seu primeiro ciclo, no arranjo em consórcio com bertalha e taro, com 270,5 gramas por planta. Para a bertalha o melhor desempenho foi observado em seu primeiro corte, no consórcio com alface (974,7 gramas por planta). A cultura do taro obteve maior produção no consórcio com a alface, com 7,6 quilogramas por planta. O índice de equivalência de área foi superior a 1,0 em todos os arranjos de consórcio. O índice de lucratividade foi superior a 85%, exceto para o cultivo da bertalha em monocultura. Os maiores valores de taxa de retorno foram observados no cultivo do taro em monocultura e em consórcio com alface, de 14,91 e 14,79, respectivamente. Os produtos obtidos apresentaram-se com qualidade comercial demanda pelo mercado.This study aimed to evaluate the effect of the intercropping in the performance of lettuce, bertalha and taro. They were observed productivity and economic aspect of the vegetables, and the economic viability of the system. The experiment was conducted from October 2014 to June 2015. The experimental design was completely randomized, with seven treatments and four replicates, totaling 28 plots. The treatments were: lettuce monoculture, bertalha monoculture, taro monoculture, double intercropping lettuce / bertalha, double intercropping lettuce / taro, double intercropping bertalha / taro and triple intercropping lettuce/ bertalha / taro. During taro crop cycle, there were two lettuce cycles and two bertalha harvest. The spacing were 0.25 x 0.25m for lettuce, 0.6 x 1.0m for bertalha and 0.3 x 1.0m for taro. The increased production of lettuce was obtained in the cultivation of its first cycle with bertalha and taro with 270.5 g per plant. For bertalha, the best performance was seen in its first cut, in intercropping with lettuce (974.7 grams per plant). The taro culture obtained higher production in intercropping with lettuce, with 7.6 kg per plant. The area equivalence index was greater than 1.0 in all intercropping arrangements. The profitability index was above 85%, except for the cultivation of bertalha in monoculture. The highest rate of return values were observed in taro cultivation in monoculture and intercropping with lettuce, 14.91 and 14.79, respectively. The products obtained were presented with commercial quality needed to market standards

Optimization of Taro (Colocasia esculenta) Starch as a Stabilizer in Physico-chemical and Sensory Evaluation of Yogurt

Objective: This study aimed to evaluate the effect of taro (Colocasia esculenta) starch addition as a stabilizer of syneresis, pH, total acidity, viscosity and the sensory evaluation of yogurt. Methodology: The method used experimental design with a completely randomized design consisting of four treatments and each treatment had 4 replications (P0 = Without addition of taro starch, P1 = Addition of taro starch 1%, P2 = Addition of taro starch 2% and P3 = Addition of taro starch 3%). Results: The results showed that the addition of taro starch as a stabilizer significantly affected (p<0.01) the syneresis, pH, total acidity and the viscosity of yogurt. The lowest syneresis in yogurt was observed with the addition of stabilizer taro starch at 3% = 0.98%. The optimal pH after fermentation is suitable for yogurt consumption with the addition of stabilizer taro starch from 3.74-3.98. The highest total acidity was observed in yogurt without stabilizer (0%) 1.73% but the addition of taro starch 1% and above lowered the total acidity of the yogurt. The use of taro starch as a stabilizer increased the viscosity of yogurt. Panelists assessment for the color, taste, aroma and texture of yogurt had a high score, indicating good acceptance. Conclusion: The addition of 1% taro starch provided the best physico-chemical and sensory evaluation of yogurt. Key words: Yogurt, stabilizers, taro starch, sensory evaluation, physico-chemical propertie

Molecular Diagnosis of the Causal Agent of the Root and Corm Rot of Taro (Colocasia esculenta) in the Aunu’u Island of American Samoa

Recently, taro (Colocasia esculenta) growers in Aunu’u have been complaining of a new disease characterized by the taro root and corm rot. Pythium spp. usually cause this type of disease. But, it was puzzling when the morphological features of the fungus isolated from diseased taros did not match those of Pythium. More sophisticated tools were needed. The objective of this study was to use molecular techniques for identification of this pathogen. Potato dextrose broth (PDB) was inoculated with five agar plugs cut from one week-old pure cultures of the pathogen grown on potato dextrose agar (PDA). After 10 days incubation at 24 C, mycelia were collected by centrifugation, and genomic DNA was extracted, using the CTAB method. The DNA was used to PCR-amplify a fragment of the ITS-rRNA gene, using universal fungal ITS primers. The amplicons were sequenced with BigDye Terminator V3.1, and the reactions were shipped to Hawaii for resolution on a DNA analyzer. The Sequencher software was used to build a 795-nt consensus sequence, which was submitted for similarity searches, using the NCBI Blast program. The Blast search returned Phytophthora taxon cyperaceae as the best match. This the first time this species of Phytophthora is implicated on taro disease

Genetic Structure and Geographical Relationship of Selected Colocasia esculenta [L. Schott] Germplasm Using SSRs

Aims: SSR markers were used to infer population genetic structure variability in taro cultivars with the objective of characterizing the allelic diversity of each geographical population. Place and Duration of Study: Masinde Muliro University of Science and Technology and Beca Hub, ILRI, Nairobi. Methodology: Six highly polymorphic SSR markers widely distributed in taro population genome were used in genotype 50 cultivars collected from Kenya and a taro genebank (SPC Tarogen). Results: The average polymorphic loci was 87.88%. The highest Shannon information index was observed in the germplasm from Nyanza (1.04), Western (1.2) and Hawaii (1.11) and Malaysia (1.36). Only Malaysia and Thailand germplasm had allele unique to a single locus. The analysis of molecular variance (AMOVA) revealed that 70% of the variations found within individual taro accessions, 6% of variations among the taro populations and only 24% amongst individual taro genotypes and they were statistically significant (p<0.001). Principal component analysis clustered the taro germplam into different groups. In total 50.06% and 51.82% of the variation was explained by the first three principal components of the taro germplasm. Some of the Kenyan taro cultivars clustered together with the Tarogen germplasm. Conclusion: The determination of genetic diversity is core function towards understanding taro genetic resources for varietal identification to rationalize its collection and safeguarding the existing genetic diversity for taro germplasm conservation, management and for potential utilization for food security