Variability and correlation studies on physical characters of primary leaf in cowpea.

Backiyarani S; Nadarajan N

首页> 外文期刊>Legume research >Variability and correlation studies on physical characters of primary leaf in cowpea.

【24h】

Variability and correlation studies on physical characters of primary leaf in cowpea.

机译：cow豆初生叶片物理特性的变异性和相关性研究。

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Information on variability, heritability, genetic advance and correlations was derived from data on 3 primary leaf traits in 34 cowpea (Vigna unguiculata) genotypes during kharif 1993 at Madurai. Leaf area had the highest genetic and phenotypic coefficient of variation and genetic advance followed by leaf breadth. Leaf length and breadth had high positive correlations with leaf area.

机译：有关变异性，遗传性，遗传进展和相关性的信息来自1993年马杜赖（Madurai）期间34种cow豆（Vigna unguiculata）基因型的3种主要叶片性状的数据。叶面积具有最高的遗传和表型变异系数和遗传进展，其次是叶宽。叶的长度和宽度与叶面积具有高度正相关。

著录项

来源
《Legume research》 |1995年第1期|共3页
作者
Backiyarani S; Nadarajan N;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类豆类作物;
关键词
cowpeas genetic variation; heritability leaves grain legumes; Vigna unguiculata; India Tamil Nadu;

机译：豆的遗传变异;遗传力使豆类科目;Vigna unguiculata;印度泰米尔纳德邦;
入库时间 2022-08-18 13:04:52

相似文献

外文文献
中文文献
专利

1. Variability and correlation studies on physical characters of primary leaf in cowpea. [J] . Backiyarani S, Nadarajan N Legume research . 1995,第1期

机译：cow豆初生叶片物理特性的变异性和相关性研究。
2. Genetic variability and correlation studies of leaf characters in some mulberry (Morus spp.) germplasm accessions. [J] . Rahman M S, Doss S G, Debnath S, The Indian journal of genetics & plant breeding . 2006,第4期

机译：桑树种质部分叶片性状的遗传变异和相关性研究。
3. STUDIES ON GENETIC VARIABILITY AND CORRELATION OF LEAF YIELD AND ITS CONTRIBUTING CHARACTERS IN MULBERRY VARIETIES (MORUS SP.) [J] . M. S. Rahman, M. A. Bari, O. I. Joarder Indian Journal of Sericulture . 2004,第2期

机译：桑树品种叶片产量及其相关性状的遗传变异和相关性研究
4. Variability study with CD-SEM metrology for STT-MRAM: Correlation analysis between physical dimensions and electrical property of the memory element [C] . Takeyoshi Ohashi, Atsuko Yamaguchi, Kazuhisa Hasumi, Conference on metrology, inspection, and process control for microlithography XXXI . 2017

机译：利用CD-SEM计量技术对STT-MRAM进行的可变性研究：存储元件的物理尺寸和电特性之间的相关性分析
5. A correlational study of professional development and implementation of character education in elementary schools [D] . Gates, Kimberly E. 2008

机译：小学专业发展与人格教育实施的相关研究
6. Studies on Natural Populations of Drosophila. IV. Genetic Variances of and Correlations between Four Characters in D. Melanogaster and D. Simulans [O] . A. O. Tantawy, F. A. Rakha 1964

机译：果蝇自然种群研究。 IV。 D. Melanogaster和D. Simulans中四个字符的遗传变异及其相关性
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Variability and correlation studies on physical characters of primary leaf in cowpea.

摘要

著录项

相似文献

相关主题

期刊订阅