The floral and pollination biology of jujubes (Ziziphus mauritiana) and longans (Dimocarpus longan) were studied near Hanoi, Vietnam. Jujube is a protandrous species with three phases of flowering. After a brief asexual phase, anthers dehisce and release pollen in the afternoon of the day of anthesis. Stigmas become most receptive the following day when flowers are actively secreting nectar. Both jujube and longan flowers are visited during the day by insects of many families, particularly honeybees and flies (syrphids, calliphorids, and muscids). Honeybees, Apis cerana, made up 84% of floral visitors to jujube flowers and 47 – 95% to longan inflorescences. Bagging experiments revealed that diurnal insect visitors are very important in fruit production of both jujubes and longans. In jujubes, no fruits were set during the first pollination trial early in the flowering period. Fruit set increased to 0.17% midway through flowering and 2.21% for the trial conducted late in the flowering period. Fruit set recorded one week after anthesis suggested that all types of pollination may result in fruits, but 7 weeks after anthesis only open pollination (unbagged flowers) and diurnal pollination treatments yielded fruits. Most fruits (~97%) were estimated to result from honeybee visits to flowers. Longans are also predominantly pollinated by diurnal insects (~84%), but with minor contributions from wind pollination (8.4%) and self-pollination (7.7%). A. cerana was estimated to contribute 67% of longan pollination. Pollination requirements for 39 Vietnamese crops were reviewed. Most benefit from insect pollination. For 8 crops important in Vietnamese agriculture for which there were sufficient data, crop yields and values were estimated. Honeybee pollination resulted in ~50% of yields of these 8 crops, contributing ~900 millionion USD of their total values. This analysis indicates that the pollination service provided by honeybees is enormous. / Association of Universities and Colleges of Canada (AUCC) and Canadian International Development Agency (CIDA): Tier 2 CIDA-UPCD Project.

Thesis (M.S.)--California Polytechnic State University, 2009. / Mode of access: Internet. Title from PDF title page; viewed on August 6, 2009. Major professor: Dr. Lauren Garner. "Presented to the faculty of California Polytechnic State University, San Luis Obispo." "In partial fulfillment of the requirements for the degree [of] Master of Science in Agriculture with specialization in Crop Science." "June 2009." Includes bibliographical references (p. 37-49).

Abstract Plant Growth Regulator Sprays and Girdling: Potential Horticultural Techniques to Increase Fruit Retention and Yield of Longan (Dimocarpus longan Lour.) Trees in California Leila Graves June 2009 The longan is a subtropical fruit tree whose popularity is growing quickly among American consumers, and thus, could become a lucrative niche market for California growers. Trees planted as part of an initial variety trial conducted in commercial California orchards are beginning to bear fruit. However, fruit retention and yields are low due to excessive abscission during early fruit set. Horticultural techniques, such as plant growth regulator (PGR) sprays and girdling, often increase fruit retention and yield of fruit tree crops, though effects are typically dependent on treatment timing and PGR concentration. The objective of this study was to identify PGR and girdling techniques that result in increased longan fruit retention. The experiment was conducted in a commercial orchard using a randomized complete block design with whole-tree experimental units and five replications per treatment. Treatments included foliar applications of two synthetic auxins, 1-naphthaleneacetic acid (NAA) at 20, 60, or 100 ppm or 2,4-dichlorophenoxyacetic acid (2,4-D) at 5, 25, or 45 ppm, each applied during early or late fruit set. Girdling was also conducted at early or late fruit set, for a total of 15 treatments, including an untreated control. Factors examined at harvest included fruit number and mass per inflorescence and individual fruit mass and diameter. During the on-crop year, a significant increase in the number and mass of fruit per inflorescence was observed in response to 25 ppm 2,4-D applied at late fruit set, as compared to the control. Despite this increase in fruit number, 25 ppm 2,4-D applied at late fruit set did not result in decreased diameter and mass of individual fruit. Late fruit set applications of 25 ppm 2,4-D appear to mitigate the effects of alternate bearing in the off-crop year. Fruit abscission during early and/or late fruit set decreased in response to 5 ppm 2,4-D at early fruit set, 25 or 45 ppm 2,4-D at early or late fruit set, or 100 ppm NAA at early fruit set. Fruit loss occurred as a result of Santa Ana winds during both growing seasons. Neither leaf nor fruit nutrient concentrations of treated trees were significantly different from that of untreated controls. Results indicate that properly-timed PGR applications have the potential to be used commercially to increase yield and profit to longan growers in California.

A gordura é responsável por diversas características do sorvete e a formação de sua estrutura depende dos processos de produção. A substituição da base gordurosa deve ser feita com conhecimento das transformações que esta sofre durante o processamento. A adição de ingredientes funcionais pode agregar benefícios ao alimento. O fruto tropical longan é muito conhecido por países asiáticos, sendo sua polpa doce e suculenta possuindo muitos minerais, vitaminas e substâncias benéficas à saúde. Este projeto sugere o desenvolvimento de formulações de sorvete alterando a base gordurosa e adicionando o fruto do longan como ingrediente funcional. A reologia oscilatória foi escolhida como principal instrumento para estudar as mudanças que ocorrem na estrutura das misturas dos sorvetes devido à variação do tipo de gordura utilizado, e avaliar a gordura low trans, de palma e gordura de cupuaçu como substitutos da gordura hidrogenada. A formulação com gordura de palma apresentou as maiores diferenças entre as gorduras utilizadas ao processo de maturação e a estrutura mais fraca segundo as análises reológicas. Também obteve uma textura mais firme e menor overrun que a gordura hidrogenada e de cupuaçu, provavelmente pelo seu perfil de cristalização e por sofrer menor desestabilização dos glóbulos de gordura por parte do emulsificante. A formulação com gordura de cupuaçu apresentou uma resposta semelhante ao processo de maturação da formulação com gordura hidrogenada, assim como a textura e o overrun sugerindo que elas tenham formado as melhores redes de gordura. Também obteve a maior resistência ao derretimento, oposto à formulação com gordura de palma. Sensorialmente as formulações com gordura de cupuaçu e hidrogenada não apresentaram diferenças significativas. O fruto longan apresentou uma alta concentração de açúcares, permitindo o desenvolvimento de uma formulação com redução de 25% na adição de sacarose e boa aceitação pela análise sensorial. / Fat is responsible for several characteristics of ice cream and the formation and its structure depends on the production process. Replacing the fat base should be made with knowledge of the transformations that it undergoes during processing. The addition of functional ingredients may add benefits to the food. The tropical fruit longan is well known in Asian countries, with their sweet and juicy pulp containing many minerals, vitamins and substances beneficial to health. This project suggests the development of ice cream formulations varying the fat base and the addition of longan fruit as a functional ingredient. The oscillatory rheology was chosen as the main tool to study the changes occurring in the structure of ice cream mixtures due to variation of the type of fat used, and evaluate low trans fat, palm fat and cupuassu fat as substitutes for the hydrogenated fat. The formulation with palm fat showed the greatest differences among the fats used in the process of ageing and weaker structure according to the rheology analysis. It also showed a firmer texture and a lower overrun than the hydrogenated and cupuassu fat, probably for its crystallization profile and for suffering less destabilization of fat globules by the emulsifier. The formulation with cupuassu fat showed a similar response to the ageing process with the formulation of hydrogenated fat, as well as the texture and overrun suggesting that they had formed the best fat network. It also had the highest melting resistance, opposite to the formulation with palm fat. Sensorially, formulations with cupuassu fat and hydrogenated fat showed no significant differences. The longan fruit showed a high concentration of sugars, allowing the development of a formulation with a 25% reduction in the addition of sucrose, and good acceptance by sensory analysis.

A gordura é responsável por diversas características do sorvete e a formação de sua estrutura depende dos processos de produção. A substituição da base gordurosa deve ser feita com conhecimento das transformações que esta sofre durante o processamento. A adição de ingredientes funcionais pode agregar benefícios ao alimento. O fruto tropical longan é muito conhecido por países asiáticos, sendo sua polpa doce e suculenta possuindo muitos minerais, vitaminas e substâncias benéficas à saúde. Este projeto sugere o desenvolvimento de formulações de sorvete alterando a base gordurosa e adicionando o fruto do longan como ingrediente funcional. A reologia oscilatória foi escolhida como principal instrumento para estudar as mudanças que ocorrem na estrutura das misturas dos sorvetes devido à variação do tipo de gordura utilizado, e avaliar a gordura low trans, de palma e gordura de cupuaçu como substitutos da gordura hidrogenada. A formulação com gordura de palma apresentou as maiores diferenças entre as gorduras utilizadas ao processo de maturação e a estrutura mais fraca segundo as análises reológicas. Também obteve uma textura mais firme e menor overrun que a gordura hidrogenada e de cupuaçu, provavelmente pelo seu perfil de cristalização e por sofrer menor desestabilização dos glóbulos de gordura por parte do emulsificante. A formulação com gordura de cupuaçu apresentou uma resposta semelhante ao processo de maturação da formulação com gordura hidrogenada, assim como a textura e o overrun sugerindo que elas tenham formado as melhores redes de gordura. Também obteve a maior resistência ao derretimento, oposto à formulação com gordura de palma. Sensorialmente as formulações com gordura de cupuaçu e hidrogenada não apresentaram diferenças significativas. O fruto longan apresentou uma alta concentração de açúcares, permitindo o desenvolvimento de uma formulação com redução de 25% na adição de sacarose e boa aceitação pela análise sensorial. / Fat is responsible for several characteristics of ice cream and the formation and its structure depends on the production process. Replacing the fat base should be made with knowledge of the transformations that it undergoes during processing. The addition of functional ingredients may add benefits to the food. The tropical fruit longan is well known in Asian countries, with their sweet and juicy pulp containing many minerals, vitamins and substances beneficial to health. This project suggests the development of ice cream formulations varying the fat base and the addition of longan fruit as a functional ingredient. The oscillatory rheology was chosen as the main tool to study the changes occurring in the structure of ice cream mixtures due to variation of the type of fat used, and evaluate low trans fat, palm fat and cupuassu fat as substitutes for the hydrogenated fat. The formulation with palm fat showed the greatest differences among the fats used in the process of ageing and weaker structure according to the rheology analysis. It also showed a firmer texture and a lower overrun than the hydrogenated and cupuassu fat, probably for its crystallization profile and for suffering less destabilization of fat globules by the emulsifier. The formulation with cupuassu fat showed a similar response to the ageing process with the formulation of hydrogenated fat, as well as the texture and overrun suggesting that they had formed the best fat network. It also had the highest melting resistance, opposite to the formulation with palm fat. Sensorially, formulations with cupuassu fat and hydrogenated fat showed no significant differences. The longan fruit showed a high concentration of sugars, allowing the development of a formulation with a 25% reduction in the addition of sucrose, and good acceptance by sensory analysis.

Made available in DSpace on 2014-06-11T19:33:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-07-06Bitstream added on 2014-06-13T18:45:41Z : No. of bitstreams: 1 jesus_n_dr_jabo.pdf: 1379644 bytes, checksum: 1b6e6429ce707d7744bfc24ff6b5c794 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A introdução de espécies ou suas seleções melhoradas são de grande interesse para a fruticultura brasileira, pois principiam um mercado em potencial que é pouco explorado. Dentre elas, pode-se destacar a longan (Dimocarpus Longan Lour), também conhecida como longana ou “olho do dragão”. Originária do Sudeste Asiático, mais precisamente da zona subtropical da China, pertence à família Sapindácea. Acha-se distribuída em todas as regiões subtropicais do mundo, os frutos são globosos, de sabor agradável, adocicado e polpa translúcida; quando maduros possui coloração castanha e sabor menos pronunciado que a lichia. Poucas são as informações técnicas sobre esta cultura, principalmente no Brasil. O objetivo deste trabalho foi avaliar plantas quanto às características dos frutos, semeadura e a clonagem por estaquia desta espécie. Seis plantas, do Banco Ativo de Germoplasma da FCAV, foram avaliadas quanto ao desenvolvimento e características físicas (diâmetros transversal e longitudinal (mm) e massas, em g, do fruto, casca, polpa e semente) e químicas (acidez titulável, sólidos solúveis, ácido ascórbico e ratio) dos frutos. As sementes extraídas manualmente, de frutos maduros, foram lavadas em água corrente e semeadas em canteiros de areia sob condições de ripado (50% de luminosidade). Observou-se a influência de diferentes períodos (0, 14, 28 e 42 dias) e condições de armazenamento em câmara fria (10ºC e 60% UR), câmara seca (16-18ºC e 60-70% UR), dessecador contendo sílica-gel e ambiente. Estacas enfolhadas de ramos herbáceos, coletadas em três épocas (primavera, verão e outono), tratadas com ácido indolbutírico (AIB): 1.000; 3.000; 5.000; 7.000 mg.L-1 e testemunha foram avaliadas quanto a sua capacidade de formação de raízes, sob condições de câmara de nebulização intermitente... / The introduction of exotic species or their improved selections are highly interesting to Brazilian fruit farmers, since these species open an unexplored market. Among these species is longan (Dimocarpus Longan Lour), also known as longana, which is originated from Southeast Asia, more specifically from subtropical zone of China, and belongs to the family Sapindaceae. It is distributed in all subtropical regions of the world. The fruits are globe-shaped, of pleasant and sweet taste and translucid pulp. At maturity, fruits are wood-colored and a taste blander than litchi. There is little information on this fruit species, especially in Brazil. This work was undertaken to evaluate fruit characteristics, seeding and cutting of this species. Six plants from the Active Germplasm Bank of FCAV were analyzed in terms of fruit development, physical (transversal and longitudinal diameter, in mm, eand fruit, peel, pulp and seed mass, in g) and chemical traits (titrable acidity, soluble solids, ascorbic acid and ratio). Manually extracted seeds from mature fruits were washed in water flow and sowed in sand under fifty percent shading. The influence of several periods (0, 14, 28 and 42 days) and storage conditions: in cool-chamber (10ºC e 60% RH), dry-chamber (16-18ºC and 60- 70% RU), dryer containing silica-gel and environment conditions. Cuttings containing leaves from herbaceous branches, collected in three different (spring, summer and fall) and treated with indolbutiric acid (IBA): 1,000; 3,000; 5,000; 7,000 mg.L-1 and control were evaluated for their rooting capacity under intermittent nebulization chamber conditions. The crop cycle in Jaboticabal was found to be 120 to 130 days and plant 6 showed the best results, and can be grown or used in breeding programs. The best seedling emergence results were found in seeds form plant 5, which can be used as rootstocks... (Complete abstract, click electronic access below)

Many insects are considered as potential sources of food for humans because of their high content of protein, fat, minerals and vitamins. Tessaratoma papillosa Drury, a stink bug of longan tree has long been consumed by many people in Vietnam as a supplemental source of nutrition. This insect is one of the most severe pests of longan tree. The use of this insect as supplementary nutrient could actively reduce the pests on longans, contributing to increase productivity and quality of longan fruit. The aim of this paper is to estimate the volume of mature and young Tessaratoma papillosa on longan trees in Son La Province, Vietnam. / Nhiều loài côn trùng được coi là nguồn thực phẩm tiềm năng của con người vì chúng có chứa hàm lượng cao protein, chất béo, chất khoáng và vitamin. Loài bọ xít nhãn Tessaratoma papillosa Drury, từ lâu đã được nhiều người dân ở Việt Nam sử dụng như là một nguồn thực phẩm bổ sung dinh dưỡng. Loài bọ xít nhãn là một trong những loài gây hại nghiêm trọng nhất đối với cây nhãn. Việc sử dụng loài côn trùng này không những bổ sung chất dinh dưỡng cho con người mà còn góp phần chủ động giảm loài sâu hại trên nhãn, góp phần tăng năng suất và chất lượng trái cây nhãn. Mục đích của bài viết này là để ước tính khối lượng trưởng thành và ấu trùng loài Tessaratoma papillosa trên cây nhãn ở tỉnh Sơn La, Việt Nam.

Orientador: Antonio Baldo Geraldo Martins / Banca: José Antonio Alberto da Silva / Banca: João Alexio Scarpare Filho / Banca: Jose Carlos Barbosa / Banca: Luiz de Souza Corrêa / Resumo: A introdução de espécies ou suas seleções melhoradas são de grande interesse para a fruticultura brasileira, pois principiam um mercado em potencial que é pouco explorado. Dentre elas, pode-se destacar a longan (Dimocarpus Longan Lour), também conhecida como longana ou "olho do dragão". Originária do Sudeste Asiático, mais precisamente da zona subtropical da China, pertence à família Sapindácea. Acha-se distribuída em todas as regiões subtropicais do mundo, os frutos são globosos, de sabor agradável, adocicado e polpa translúcida; quando maduros possui coloração castanha e sabor menos pronunciado que a lichia. Poucas são as informações técnicas sobre esta cultura, principalmente no Brasil. O objetivo deste trabalho foi avaliar plantas quanto às características dos frutos, semeadura e a clonagem por estaquia desta espécie. Seis plantas, do Banco Ativo de Germoplasma da FCAV, foram avaliadas quanto ao desenvolvimento e características físicas (diâmetros transversal e longitudinal (mm) e massas, em g, do fruto, casca, polpa e semente) e químicas (acidez titulável, sólidos solúveis, ácido ascórbico e ratio) dos frutos. As sementes extraídas manualmente, de frutos maduros, foram lavadas em água corrente e semeadas em canteiros de areia sob condições de ripado (50% de luminosidade). Observou-se a influência de diferentes períodos (0, 14, 28 e 42 dias) e condições de armazenamento em câmara fria (10ºC e 60% UR), câmara seca (16-18ºC e 60-70% UR), dessecador contendo sílica-gel e ambiente. Estacas enfolhadas de ramos herbáceos, coletadas em três épocas (primavera, verão e outono), tratadas com ácido indolbutírico (AIB): 1.000; 3.000; 5.000; 7.000 mg.L-1 e testemunha foram avaliadas quanto a sua capacidade de formação de raízes, sob condições de câmara de nebulização intermitente... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The introduction of exotic species or their improved selections are highly interesting to Brazilian fruit farmers, since these species open an unexplored market. Among these species is longan (Dimocarpus Longan Lour), also known as longana, which is originated from Southeast Asia, more specifically from subtropical zone of China, and belongs to the family Sapindaceae. It is distributed in all subtropical regions of the world. The fruits are globe-shaped, of pleasant and sweet taste and translucid pulp. At maturity, fruits are wood-colored and a taste blander than litchi. There is little information on this fruit species, especially in Brazil. This work was undertaken to evaluate fruit characteristics, seeding and cutting of this species. Six plants from the Active Germplasm Bank of FCAV were analyzed in terms of fruit development, physical (transversal and longitudinal diameter, in mm, eand fruit, peel, pulp and seed mass, in g) and chemical traits (titrable acidity, soluble solids, ascorbic acid and ratio). Manually extracted seeds from mature fruits were washed in water flow and sowed in sand under fifty percent shading. The influence of several periods (0, 14, 28 and 42 days) and storage conditions: in cool-chamber (10ºC e 60% RH), dry-chamber (16-18ºC and 60- 70% RU), dryer containing silica-gel and environment conditions. Cuttings containing leaves from herbaceous branches, collected in three different (spring, summer and fall) and treated with indolbutiric acid (IBA): 1,000; 3,000; 5,000; 7,000 mg.L-1 and control were evaluated for their rooting capacity under intermittent nebulization chamber conditions. The crop cycle in Jaboticabal was found to be 120 to 130 days and plant 6 showed the best results, and can be grown or used in breeding programs. The best seedling emergence results were found in seeds form plant 5, which can be used as rootstocks... (Complete abstract, click electronic access below) / Doutor