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http://localhost:8080/xmlui/handle/123456789/1176Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | NIRMAL BABU, K | - |
| dc.contributor.author | ZACHARIAH, T JOHN | - |
| dc.contributor.author | MINOO, D | - |
| dc.contributor.author | SAMSUDEEN, K | - |
| dc.contributor.author | RAVINDRAN, P N | - |
| dc.date.accessioned | 2018-01-02T09:10:13Z | - |
| dc.date.available | 2018-01-02T09:10:13Z | - |
| dc.date.issued | 1992 | - |
| dc.identifier.citation | Journal of Spices & Aromatic Crops, Vol.1, No.2, pp.142-147, 1992 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1176 | - |
| dc.description.abstract | Mace from Myristica fragrans Houtt. Is one of the most expensive of spices. Mace tissue could be successfully multiplied on Mc Cown’s Woody Plant Medium (WPM) supplemented with 0.5 mg¯ˡ of IBA. The multiplied tissue retained both the colour and flavor components even after 2 months of culture indicating that their biosynthsis is continuing in culture. Gas chromatographic analysis of the mace oil extracted from the cultured tissue was similar to that of original mace in its qualitative profile. | en_US |
| dc.subject | Nutmeg | en_US |
| dc.subject | Myristica fragrans | en_US |
| dc.subject | mace | en_US |
| dc.subject | in vitro multiplication | en_US |
| dc.title | In vitro proliferation of nutmeg aril (mace) by tissue culture | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | CROP IMPROVEMENT | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSAC.C.pdf | 2.17 MB | Adobe PDF |  View/Open |
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