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You searched for: Subject term Brassica juncea var. multiceps Remove constraint Subject term: Brassica juncea var. multiceps Text availability Citation in PubAg Remove constraint Text availability: Citation in PubAg
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1. Poplar agroforestry systems in eastern China enhance the spatiotemporal stability of soil microbial community structure and metabolism

Author:
Bo Wang; Ling Zhu; Tao Yang; Zhuangzhuang Qian; Cheng Xu; Di Tian; Luozhong Tang
Source:
Land degradation & development 2022 v.33 no.6 pp. 916-930
ISSN:
1085-3278
Subject:
Brassica juncea var. multiceps; Glycine max; Populus; Triticum aestivum; agroforestry; biochemical pathways; carbon; color; community structure; forests; functional diversity; land degradation; metabolism; soil depth; soil microorganisms; soil profiles; soybeans; subsoil; wheat; China
Abstract:
... Agroforestry systems provide soil microorganisms with a rich variety of carbon sources and a relatively stable living environment. However, the effects of agroforestry systems on the metabolic dynamics of soil microorganisms have not been well studied, especially in the subsoil. To assess the vertical and seasonal variations in soil microbial metabolic capacity as a consequence of various planting ...
DOI:
10.1002/ldr.4199

2. Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)

Author:
Daqun Liu; Chengcheng Zhang; Jianming Zhang; Xiaoting Xin; Xiaojun Liao
Source:
Food research international 2021 v.148 pp. 110622
ISSN:
0963-9969
Subject:
Brassica juncea var. multiceps; Halomonas; Salinivibrio; Vibrio; Weissella; acetic acid; amino acids; biosynthesis; fatty acid metabolism; fermentation; fermented vegetables; flavor; food research; isothiocyanates; lactic acid; metabolites; metagenomics; nitriles; pH; pyruvic acid; tricarboxylic acid cycle; China
Abstract:
... Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentation process of potherb mustard (Brassica juncea var. multiceps), a traditionally fermented vegetable from China. Halophilic bacteria (HAB, i.e., Halom ...
DOI:
10.1016/j.foodres.2021.110622

3. Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres

Author:
Chengcheng Zhang; Jianbing Chen; Xiaoqiong Li; Daqun Liu
Source:
Food research international 2019 v.116 pp. 266-275
ISSN:
0963-9969
Subject:
Brassica juncea var. multiceps; Halomonas; Lactobacillus; Psychrobacter; acidification; ambient temperature; bacteria; bacterial communities; carbon dioxide; color; community structure; fermentation; fermented vegetables; firmness; lactic acid; modified atmosphere packaging; nitrites; nitrogen; ribosomal RNA; sequence analysis; storage temperature; titratable acidity; vegetables
Abstract:
... Bacteria play a vital role in vegetable fermentation and preservation. However, the influence of a modified atmosphere (MA) on the storage of fermented vegetables has rarely been reported. In this study, the bacterial community composition and quality of fermented potherb mustard under carbon dioxide (CO₂) and nitrogen (N₂) conditions were investigated under 7% salt storage at room temperature (18 ...
DOI:
10.1016/j.foodres.2018.08.032

4. First Report of Leptosphaeria biglobosa ‘brassicae’ Causing Black Leg on Brassica juncea var. multiceps in China

Author:
K. Zhou; C. Yu; X. Cai; M. D. Wu; G. Q. Li
Source:
Plant disease 2019 v.103 no.1 pp. 160
ISSN:
0191-2917
Subject:
Brassica juncea var. multiceps; Brassica napus; DNA fragmentation; Plenodomus biglobosus; Plenodomus lingam; actin; cetyltrimethylammonium bromide; conidia; cotyledons; cultivars; culture media; disease surveys; fungi; internal transcribed spacers; mycelium; pathogenicity; plant tissues; polymerase chain reaction; pycnidia; relative humidity; ribosomal DNA; sauerkraut; seedlings; sodium hypochlorite; stems; tubulin; vegetable crops; vegetables; China
Abstract:
... Red-in-snow mustard (Brassica juncea var. multiceps) is a widely grown vegetable crop and also an important source for making Chinese sauerkraut in China. In May 2018, black leg symptoms on basal stems of ripening-stage red-in-snow mustard were observed at two locations (Sinan, Guizhou Province; Wuhan, Hubei Province) of China during disease surveys on oilseed rape and cruciferous vegetables. Dise ...
DOI:
10.1094/PDIS-06-18-0990-PDN

5. Application of a balanced sowing model for production of four fast-growing leafy vegetables in a tropical climate

Author:
R. Xiao; Z. Pang; D. Liao; B. Zhu; H. Wu; Y. He
Source:
Acta horticulturae 2018 v. no.1227 pp. 393-400
ISSN:
0567-7572
Subject:
Brassica juncea var. multiceps; Brassica rapa subsp. chinensis; Brassica rapa subsp. oleifera; Chinese cabbage; Ipomoea aquatica; autumn; cultivation area; fallow; flowering; model validation; models; mustard greens; planting; sowing; summer; tropics; vegetable growing; China
Abstract:
... Balanced sowing is the main factor affecting the cultivation of vegetables in tropical areas, especially in summer. Based on the following parameters associated with the balanced production of fast-growing leafy vegetables, harvest duration (A), growth duration (B), land fallowing duration (C), cultivation area (W), planting proportion of a specific vegetable (Y) and required sowing area (X), the ...
DOI:
10.17660/ActaHortic.2018.1227.49