Relevant bibliographies by topics / Ginger (Zingiber officinale Canton)

Academic literature on the topic 'Ginger (Zingiber officinale Canton)'

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Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Ginger (Zingiber officinale Canton)"

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Kala, Chandra, Syed Salman Ali, and Sudhir Chaudhary. "COMPARATIVE PHARMACOGNOSTICAL EVALUATION OF COSTUS SPECIOSUS (WILD GINGER) AND ZINGIBER OFFICINALE (GINGER) RHIZOME." International Journal of Current Pharmaceutical Research 8, no. 4 (October 18, 2016): 19. http://dx.doi.org/10.22159/ijcpr.2016v8i4.15270.

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Objective: Costus speciosus Koen. (Ginger) is an Indian ornamental plant, belonging to family Costaceae. The present research work deals with the establishment of standardization parameter regarding comparative pharmacognostic study between Costus speciosus and Zingiber officinale rhizome.Methods: Macroscopic and microscopic evaluation, physicochemical parameters like ash values, moisture content, extractive value, fluorescence analysis and the preliminary phytochemical investigation was done.Results: The Macroscopic difference was found as an absence of odor and taste in Costus speciosus and presence of pungent and aromatic odor in Zingiber officinale. Oil globule, tracheids, starch granules in Zingiber officinale was found whereas the absence of the same in Costus speciosus rhizome was found in the microscopic evaluation. Fluorescence study also exhibits differences. The presence of saponin, carbohydrate, glycosides in Costus speciosus whereas Zingiber officinale revealed the presence of alkaloids, glycosides, flavonoids and protein.Conclusion: These finding can serve as the basis for Identification and investigation of Costus speciosus and Zingiber officinale rhizome and can also establish the characteristic differentiating features of both.
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Suharto, Idola Perdana Sulistyoning, Erik Irham Lutfi, and Mega Diasty Rahayu. "PENGARUH PEMBERIAN JAHE (Zingiber officinale) TERHADAP GLUKOSA DARAH PASIEN DIABETES MELLITUS." Care : Jurnal Ilmiah Ilmu Kesehatan 7, no. 3 (November 4, 2019): 76. http://dx.doi.org/10.33366/jc.v7i3.1363.

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The objective of this study was to analysis effect of giving ginger (Zingiber officinale) to the blood glukose in patients of diabetes mellitus. The method was one group pretest – posttest design. There were 16 patients of diabetes mellitus who was given ginger (Zingiber officinale). Ginger (Zingiber officinale) was given twice a day for a week The dose of ginger is 50 mg of ginger boiled with 200 ml of water Blood glucose was measured before and after ginger administration. The data was analyzed by wilcoxon signed rank test. Based on wilcoxon signed rank test, obtained result that there was a significant difference (α
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Shivananjappa, Mahesh. "Cardioprotective effects of ginger (Zingiber officinale)." Southeast Asian Journal of Health Professional 4, no. 1 (February 15, 2022): 1–5. http://dx.doi.org/10.18231/j.sajhp.2021.001.

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Ginger is the rhizome of the plant In ayurveda, it is referred as “vishwabheshaja” which means the universal medicine, can be given to anyone living in this world and it would be suited to all. In addition to its culinary use ginger also possess medicinal property by bioactive components present in them. Ginger can be used in its fresh, dried, powdered, oil and syrup forms. Ginger is an herbal remedy and reported to possess strong anti-diabetic, anti-inflammatory, anti-oxidant, anti-microbial and other activities. The present review is conducted to evaluate cardioprotective effect of ginger. Ginger was found effective in combating cardiovascular disease such as hypertension, obesity, atherosclerosis by changing lipid profile.
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Dianasari, Dewi, Endah Puspitasari, Indah Yulia Ningsih, Bawon Triatmoko, and Fauzia Ken Nasititi. "Potensi Ekstrak Etanol dan Fraksi-Fraksinya Dari Tiga Varietas Jahe Sebagai Agen Antibakteri Terhadap Staphylococcus aureus." Pharmacon: Jurnal Farmasi Indonesia 17, no. 1 (June 30, 2020): 9–16. http://dx.doi.org/10.23917/pharmacon.v17i1.9226.

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One of the natural ingredients that to be used to inhibit bacterial growth is the Zingiber officinale. In Indonesia, there are 3 types of ginger which are distinguished by morphology, namely ‘emprit ginger (Zingiber officinale var. Amarum), ‘ gajah’ ginger (Zingiber officinale var. Officinarum), and red ginger (Zingiber officinale var. Rubrum). This research was conducted to determine the activity of extracts and fractions of three ginger varieties in inhibiting the growth of Staphylococcus aureus using the disc diffusion method. The test group consisted of ethanol extract, n-hexane fraction, and ethyl acetate fraction from 3 ginger varieties, concentrations of 5, 10, 20% w / v, gentamicin 10 μg (positive control) and 10% DMSO (negative control). The test results showed that ethanol extracts and fractions from the rhizomes of three varieties of ginger have the ability to inhibit S. aureus at concentrations of 5, 10, and 20% w / v, increasing the concentration will increase the diameter of the inhibition zone. At a concentration of 20% of all samples, the one with the greatest resistance was the n-hexane fraction (diameter of inhibitory zone of emprit ginger 9.80 mm, elephant ginger 9.78 mm, and red ginger 9.90 mm). The difference in ginger variety only affects the antibacterial activity of the ethanol extract, but not the n-hexane and ethyl acetate fractions.
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Hoque, MA, BK Bala, MA Hossain, and M. Borhan Uddin. "Drying Kinetics Of Ginger Rhizome (Zingiber officinale)." Bangladesh Journal of Agricultural Research 38, no. 2 (July 28, 2013): 301–19. http://dx.doi.org/10.3329/bjar.v38i2.15892.

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This paper presents the drying kinetics of ginger rhizome under blanched and nonblanched conditions using hybrid solar dryer and mechanical tray dryer at three temperature levels. The drying rate increases with the increase in drying air temperature and blanching also increases the drying rate. The drying rate depends on shape and size of the ginger rhizomes. The highest drying rate was found for sliced samples of ginger rhizome followed by splitted and whole root samples. Five thin layer drying models were fitted to the experimental data of blanched and sliced ginger rhizomes. The Page equation was found to be the best to predict the moisture content of sliced ginger rhizome in thin layer. The agreement between the predicted and experimental results was excellent. Colour of ginger rhizomes was slightly changed after drying. Lightness of ginger rhizomes decreased with an increase in drying temperature for all samples except sliced and blanched samples. For drying of ginger rhizome, it should be sliced and blanched and dried below 70°C for better quality dried products. Bangladesh J. Agril. Res. 38(2): 301-319, June 2013 DOI: http://dx.doi.org/10.3329/bjar.v38i2.15892
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Indrayani, Ferna, and Nurul Hikma. "The Formulation and Stability Test of The Balm Emprit Ginger (Zingiber officinale var. amarum) Essential Oil." Indonesian Journal of Pharmaceutical Education 2, no. 2 (September 3, 2022): 208–17. http://dx.doi.org/10.37311/ijpe.v2i3.15863.

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Emprit ginger (Zingiber officinale var. amarum) is a rhizome plant that is much of the time tracked down in the locale. Tanasitolo, Kab. Wajo. Its utilization is most generally utilized as a cooking zest, defeating joint inflammation, muscle torment, treating colds, treating hacks, as a characteristic cell reinforcement and warming the body. The compound parts contained in emprit ginger (Zingiber officinale var. amarum) are zingiberene, shagaol, sap, and gingerol which are adequate as cancer prevention agents and mitigating or then again reflexology. This study aims to decided how to of ginger emprit (Zingiber officinale var. amarum) as a salve form of a natural balm. This type of research is a direct observation in the laboratory using the distillation method to obtain the essential oil in ginger emprit (Zingiber officinale var. amarum) was then made in the form of a balm with different concentrations of essential oils, namely F1 (0 g), F2 (1.5 g), and F3 (2 g) using accelerated stability testing on the balm preparation, stored for 6 days with 3 cycles (40C and 400C) the observations included organoleptic tests (shape, smell, and colour), homogeneity test, pH test, spreadability test, adhesion test, and specific gravity.. This study indicate that a stable balm preparation that meets the standard requirements based on SNI with accelerated stability testing is formula F3 with a concentration of 2 grams of ginger essential oil. Emprit ginger (Zingiber officinale var. amarum) can be formed in a balm preparation.
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Anderson, T., S. F. du Plessis, Tersia R. Niemand, and A. Scholtz. "EVAPORATIVE COOLING OF GINGER (ZINGIBER OFFICINALE)." Acta Horticulturae, no. 275 (July 1990): 173–80. http://dx.doi.org/10.17660/actahortic.1990.275.18.

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Abascal, Kathy, and Eric Yarnell. "Clinical Uses of Zingiber officinale (Ginger)." Alternative and Complementary Therapies 15, no. 5 (October 2009): 231–37. http://dx.doi.org/10.1089/act.2009.15501.

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Mascolo, N., R. Jain, S. C. Jain, and F. Capasso. "Ethnopharmacologic investigation of ginger (Zingiber officinale)." Journal of Ethnopharmacology 27, no. 1-2 (November 1989): 129–40. http://dx.doi.org/10.1016/0378-8741(89)90085-8.

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Mustafa, T., and K. C. Srivastava. "Ginger (zingiber officinale) in migraine headache." Journal of Ethnopharmacology 29, no. 3 (July 1990): 267–73. http://dx.doi.org/10.1016/0378-8741(90)90037-t.

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Dissertations / Theses on the topic "Ginger (Zingiber officinale Canton)"

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Sanewski, G. M. "Rhizome and fibre development in early harvest ginger (Zingiber officinale Rosc) /." [St. Lucia, Qld.], 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16286.pdf.

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Semwal, RB, S. Combrick, M. Viljoen, and DK Semwal. "Gingerols and shogaols: Important nutraceutical principles from ginger." Elsevier, 2015. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001701.

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Gingerols are the major pungent compounds present in the rhizomes of ginger (Zingiber officinale Roscoe) and are renowned for their contribution to human health and nutrition. Medicinal properties of ginger, including the alleviation of nausea, arthritis and pain, have been associated with the gingerols. Gingerol analogues are thermally labile and easily undergo dehydration reactions to form the corresponding shogaols, which impart the characteristic pungent taste to dried ginger. Both gingerols and shogaols exhibit a host of biological activities, ranging from anticancer, anti-oxidant, antimicrobial, anti-inflammatory and anti-allergic to various central nervous system activities. Shogaols are important biomarkers used for the quality control of many ginger-containing products, due to their diverse biological activities. In this review, a large body of available knowledge on the biosynthesis, chemical synthesis and pharmacological activities, as well as on the structure–activity relationships of various gingerols and shogaols, have been collated, coherently summarised and discussed. The manuscript highlights convincing evidence indicating that these phenolic compounds could serve as important lead molecules for the development of therapeutic agents to treat various life-threatening human diseases, particularly cancer. Inclusion of ginger or ginger extracts in nutraceutical formulations could provide valuable protection against diabetes, cardiac and hepatic disorders.
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Hague, Theresa A. "The chemical analysis and biological effects of ginger (Zingiber officinale)." Thesis, Kingston University, 2009. http://eprints.kingston.ac.uk/20402/.

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Introduction. Giner, a traditional Chinese herbal medicine, is used to treat digestive disordrs in particular to alleviate symptoms of nausea and/or vomiting. Aims. Major aims were to measure the concentration of [6]-gingerol (6G), and elements in fresh ginger rhizome juice (GJ) by HPLC and ICP-AES and investigate their effects on gastrointestinal functions. Methods. Short circuit current (I[sub]sc) effects of 6G and the dietary phytochemicals quercetin and kaempferol (100 [mu]M) were measured in a Caco-2 cell monolayer. In vitro isometric recording was used to investigate GJ (50 [mu]L, 200 [mu]L), 6G [1.59x10[sup]-5M-1x10[sup]-4M), a selected combination of elements (K [4.6x10[sup]-2M], Mg [7.4x10[sup]-3M], Mn [8.3x10[sup]-4M], Na [1.1x10[sup]-3M, Ca [5.1x10[sup]-4M]), and a "faux" ginger juice on contractile activity of proximal and distal stomach and duodenum segments from 'Suncus murinus'. The effect of 6G (1x10[sup]-2Mx1x10[sup]-4M, po.) and a ginger capsule suspension on motion-induced emesis was investigated in vivo in 'Suncus'. Results. The concentration of 6G in GJ was 239.43 [plus or minus] 7.92 mg/L. 6G had no effect on I[sub]sc], however quercetin and kaempferol caused a significant increase on I[sub]sc and the ATP - induced chloride ion secretion. GJ (50 [mu]L and 200 [mu]L) caused a dose-realted biphasic effect resulting in an overall increase in tension on both regions of the stomach at 25 minutes and an inhibitory effect on duodenal contractions. "Faux" GJ (200 [mu]L) only partially accounted for the effects of GJ. 6G and a ginger capsule suspension had no antiemetic activity in vivo. Conclusions. Quercetin and kaempferol may be able to augment the signalling in the intestinal epithelia resulting in an increase in fluid secretion which could facilitate stool passage. "Faux" GJ did not fully account for the motility effects of GJ, indicating that there were ither bioactive constituents present in GJ (e.g. [6]-shogaol). GJ was most effective on the duodenum, suggesting this as a target for an enteric coated ginger capsule for gastrointestinal disorders.
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Kandiah, Mangayetkarasy. "Kinetics of extraction of the rhizome of ginger (Zingiber officinale Roscoe)." Thesis, Imperial College London, 1989. http://hdl.handle.net/10044/1/47496.

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Sanderson, Lisa. "Studies on the potential use of ginger (Zingiber officinale) in the control of schistosomiasis." Thesis, King's College London (University of London), 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300818.

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Gatabazi, Auges. "Irrigation and nitrogen management of African (Siphonochilus aethiopicus (Schweinf.) B.L. Burtt) and commercial ginger (Zingiber officinale Roscoe)." Thesis, University of Pretoria, 2019. http://hdl.handle.net/2263/77817.

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Medicinal plants are important and valuable natural resources. South Africa is well-endowed with very diverse flora and fauna that include a considerable number of medicinal plant species. Most medicinal plants have gained popularity for the treatment or prevention of various ailments. Ginger species (Zingiber officinale and Siphonochilus aethiopicus) are essential natural resources, which provide many useful products for use in food as a spice or as medicine. The two species contain beneficial secondary metabolites useful for treating many diseases and numerous digestive imbalances such as indigestion, vomiting, heartburn, diarrhoea and pregnancy-related nausea. However, the role of different agronomic practices such as irrigation, water stress and nutrient management are crucial for enhancing the yield and quality of ginger species. Due to climate change, rainfall is often less while more erratic, putting more pressure on irrigation resources in agriculture to sustain or even increase food production for a growing population. The major plant factors negatively affected by water limitations are plant growth, quality and crop yield. The second most constraining factor in plant growth and quality is the lack of plant nutrients. Macronutrients, such as N, P and K are most important in plants to complete their life cycle and play a significant role in the growth and development of plants. This study investigated the growth, yield and phytochemical profiling of two ginger species under different maximum allowable depletion levels of soil water content and nutrient management. The soil water study was conducted under a rain-shelter at the Experimental Farm on the Hillcrest campus of the University of Pretoria, South Africa. The experiment was laid out in a randomized complete block design (RCBD) with two factors (ginger species and water regimes) and three replicates per treatment. The two experimental factors included the two species of ginger (commercial and African ginger) and four water levels (irrigated as soon as 20-25% of available soil water (ASW) was depleted, 40-45% of ASW depleted, 60-65% of ASW depleted and 80-85% of ASW depleted). Growth and development parameters such as height, leaf number and stem number were evaluated and varied between species and irrigation treatments. Irrigation treatment effects on plant growth and development were dependent on plant species. Leaf area index and fractional interception of photosynthetically active radiation (FIpar) values were higher in African ginger than commercial ginger in both seasons. Scanning electron microscopy images showed that both ginger species had more stomatal pores and open stomata under well-watered than stressed conditions. The study demonstrated that fresh and dry yields were higher for commercial ginger, compared to African ginger. The fresh and dry matter yields for severely water stressed plants were higher for commercial ginger than for African ginger. Water use efficiency in terms of fresh commercial ginger yield was highest for the moderately water-stressed treatment. The severely water-stressed irrigation regime (i.e. 80-85 MAD) resulted in higher production of total flavonoid content, phenolic content and increased antioxidant activity in both species.
Thesis (PhD)--University of Pretoria, 2019.
Plant Production and Soil Science
PhD
Unrestricted
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Tozetto, Luciano Moro. "Produção e caracterização de cerveja artesanal adicionada de gengibre (Zingiber officinale)." Universidade Tecnológica Federal do Paraná, 2017. http://repositorio.utfpr.edu.br/jspui/handle/1/2451.

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O mercado cervejeiro passa por uma revolução voltada à produção em escala artesanal ao invés de escala industrial, devido às expectativas dos consumidores em busca de alta qualidade e novo sabor do produto final. Visando produzir uma cerveja leve com relação ao teor de extrato e álcool, com sabor diferenciado, foram realizados vários ensaios de adição de gengibre no processo de produção. O mais viável resultado foi obtido com adição de 2g L-1 de lascas de gengibre in natura na maturação. A cerveja artesanal adicionada de gengibre foi produzida em escala laboratorial, para permitir sua análise físico-química e análise sensorial. Paralelamente, foram analisadas outras vinte e oito amostras de cerveja Pilsen para efeitos comparativos com relação aos aspectos físico-químicos. De acordo com o resultado do teste sensorial, o índice de aceitabilidade global foi de 92%, estando também acima de 70% o índice dos atributos individuais avaliados. A cerveja artesanal adicionada de gengibre apresentou características mais próximas às amostras de “Cerveja” ao invés das amostras “Puro Malte”, segundo classificação com relação ao teor de malte, por meio de análises quimiométricas (PCA e HCA). Essa discriminação entre os grupos foi devida aos teores de álcool, grau real de fermentação, grau aparente de fermentação, potássio, calorias e magnésio. O produto final apresentou como características principais um baixo teor alcoólico (3,40o GL), baixo valor energético (115,44 KJ 100 mL-1) e extrato reduzido (7,81º Plato). Apesar do amargor mais acentuado (21,55 B. U.), o índice de aceitabilidade para o amargor permaneceu acima de 70%, com flavor picante e aromático.
The brewing market undergoes a revolution directing to production on a homemade scale rather than an industrial scale, due to the expectations of consumers searching high quality and new flavor of the final product. In order to produce a light beer with respect to the extract and alcohol content and different flavor, several ginger addition tests were carried out in the production process. The most viable result was obtained with addition of 2 g L-1 of ginger flakes in natura at maturation. The artisanal brewed beer of ginger was produced in laboratory scale, to allow its physical-chemical analysis and sensorial analysis. In parallel, others twenty-eight samples of Pilsen beer were analyzed for comparative purposes in relation to physico-chemical aspects. According to the result of the sensorial test, the overall acceptability index was 92% as also as individual attributes evaluated were also above 70%. The artisanal beer added with ginger showed characteristics closer to the "Beer" samples than the "Pure malt" samples, according to classification in relation to the malt content, by means of chemometric analyzes (PCA and HCA). This discrimination between groups was due to alcohol, real degree of fermentation (RDF), apparent degree of fermentation (ADF), potassium, calories and magnesium. The final product had a low alcohol content (3.40 oGL), low energy (115.44 KJ 100 mL-1) and reduced extract (7.81 oPlato). Despite the more pronounced bitterness (21.55 B. U.), the acceptability index forbitterness remained above 70%, with spicy and aromatic flavor.
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Carrasco, Nancy Farfán. "Melhoramento participativo e seleção de genótipos de gengibre (Zingiber officinale) com resistência a Fusariose (Fusarium oxysporum)." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11137/tde-25042017-164259/.

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O gengibre é uma das especiarias mais importantes e amplamente utilizadas no mundo. Atualmente, a maior produção desta cultura concentra-se nos estados do sul do Brasil, sendo grande parte destinada para exportação. A geração de renda e a manutenção da variabilidade genética do gengibre são feitas principalmente pela agricultura familiar. Portanto, com o objetivo de continuar incrementando a diversidade genética do gengibre e contribuir com uma adoção rápida de variedades com melhor rendimento, adaptadas às características dos campos dos agricultores, e com resistência à principal doença desta cultura (Fusariose), este trabalho visou selecionar genótipos de gengibre do banco de germoplasma da ESALQ/USP com características relacionadas às prioridades dos agricultores do vale de Caraguatatuba - Ubatuba e que possuam algum nível de resistência a Fusarium oxysporum. Para tal, esta pesquisa foi dividida em duas partes. Primeiramente, desenvolveu-se um processo de melhoramento genético participativo, onde os agricultores ajudaram a identificar as prioridades de seleção de gengibre, procurando características que sejam adequadas às suas necessidades e na identificação da sintomatologia de fusariose mediante escala de notas. Na segunda parte, foi feita uma seleção de genótipos promissores por meio de avaliações em campo e casa de vegetação, através de uma análise de interação genótipo x ambiente. Os resultados mostraram que as prioridades de melhoramento escolhidas pelos agricultores foram resistência a doenças e pragas, altos rendimentos, estabilidade no tempo, variedades que consigam suprir necessidades de venda in natura e industrializado e com capacidade de atender diferentes tipos de mercado. Dentre os genótipos avaliados pelos agricultores, foram selecionados os genótipos G7, G16, G20, G22, G29, G31, G33, G47, G49, G51, G53, G58, G61 e G66 como resistentes e com características agronômicas promissoras. Nas avaliaçãoes de campo e casa de vegetação observou-se que dos 49 genótipos analisados, G47 apresentou o maior nível de resistência, enquanto que G11, G23, G30, G43 e G64, foram identificados como genótipos resistentes. Desses genótipos selecionados como resistentes apenas os genótipos G23 e G64 foram promissores, apresentando estabilidade na resistência, produção, formação de perfilhos, e caracteres qualitativos de interesse agronômico. Entre os genótipos selecionados mediante melhoramento clássico e os selecionados com melhoramento participativo houve apenas uma coincidência na seleção (G47) referente à sintomatologia, mas ao ser testado para estabilidade referente à doença, este genótipo apresentou alta inestabilidade no tempo, não se mostrando adequado para recomendação como variedade resistente. Dessa forma, novos estudos deverão ser desenvolvidos visando testar estes genótipos em outros ambientes.
Ginger is the most important and widely used spice in the world. Currently, the greater production of this crop is focused in the southern states of Brazil, where most of the production is destined for export. The generation of income and the maintenance of genetic variability of ginger are provided mainly by family farming. Therefore, with the objective to continue increasing genetic diversity of ginger and contribute with a rapid adoption of varieties with better yield, adapted to farmers\' fields characteristics, and resistance to the main disease of this crop (fusariosis), this work aimed at selecting ginger genotypes from the germplasm bank of ESALQ/USP with characteristics related to the priorities of the farmers from Caraguatatuba-Ubatuba Valley, presenting some level of resistance to Fusarium oxysporum. Therefore, this research was divided in two parts. First, a participatory breeding process was developed, where farmers helped to identify the priorities of selection in ginger, searching for features that are appropriate to their needs and to identify the symptoms of Fusarium by grading scale. In the second part, a selection was made of promising genotypes through evaluations in the field and in a greenhouse, through an analysis of genotype x environment interaction. Results showed that the farmers’ breeding priorities were resistance to diseases and pests, high income, stability in time, varieties that are able to meet sales requirements both in natura and industrialized, including ability to supply different market types. Among the genotypes evaluated by the farmers, the genotypes G7, G16, G20, G22, G29, G31, G33, G47, G49, G51, G53, G58, G61 and G66 were selected as being resistant and with promising agronomic characteristics. In the field and greenhouse evaluations, it was observed that from the 49 genotypes analyzed, genotype G47 showed the highest level of resistance, while G11, G23, G30, G43 and G64, and were identified as resistant genotypes. From these genotypes selected as resistant only G23 and G64 were promising, showing stability in resistance, production, tillers production, and qualitative traits of agronomic interest. Among the genotypes selected by classical breeding and those selected through participatory breeding, there was only one coincidence in the selection (G47) related to symptoms, but when tested for disease stability, it presented high instability in time, not being suitable for recommendation as a resistant variety. Thus, further studies should be developed aiming to test these genotypes in other environments.
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Chakalian, Meline. "Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140469.

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Colorectal cancer is the third leading cause of morbidity and second leading cause for mortality by cancer in the United States. Phytochemicals within fruits and vegetables have demonstrated chemopreventive potential by regulating certain defense mechanisms within the body. This study evaluated consumer acceptability of a sweet potato ginger crisp prototype. Thirty-two male and female subjects (mean age: 22.8 years) were recruited at California State University, Long Beach. Consumer acceptability was significantly (p < 0.05) higher for the commercial product compared to prototype on several sensory attributes. Frequency of consumption was significantly (p < 0.001) higher for the commercial product. The commercial product was preferred overall (91%). Antioxidant capacity measures indicated high radical scavenging (95%) and reducing power (26%) of the prototype. Further research to assess overall quality and marketing the synergistic benefits from the chemopreventive compounds in sweet potatoes and presence of natural sugars may improve its overall acceptability.

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Latif, Sjafrul. "In vitro culture of ginger and macadamia." Thesis, Queensland University of Technology, 2000.

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Books on the topic "Ginger (Zingiber officinale Canton)"

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Nair, Kodoth Prabhakaran. Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29189-1.

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M. Salmanzadeh. Does dietary ginger rhizome (Zingiber officinale) supplementation improve the performance, intestinal morphology and microflora population, carcass traits and serum metabolites in Japanese quail? Verlag Eugen Ulmer, 2015. http://dx.doi.org/10.1399/eps.2015.90.

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C. W. Yang, X. Ding, X. Zhao, Y. X. Guo, A. L. Mu, and Z. B. Yang. Effects of star anise (Illicium verum Hook. f.), salvia miltiorrhiza (Salvia miltiorrhiza Bge) and ginger root (Zingiber officinale Roscoe) on laying performance, antioxidant status and egg quality of laying hens. Verlag Eugen Ulmer, 2017. http://dx.doi.org/10.1399/eps.2017.183.

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Book chapters on the topic "Ginger (Zingiber officinale Canton)"

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Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott, and R. W. Briddon. "Zingiber officinale (Ginger)." In Encyclopedia of Plant Viruses and Viroids, 2854–55. New Delhi: Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_1028.

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Kumari, Meenakshi, Manoj Kumar, and S. S. Solankey. "Zingiber officinale Roscoe: Ginger." In Handbook of Plant Breeding, 605–21. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38792-1_20.

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Prakash, Jamuna. "Medicinal Properties of Ginger (Zingiber officinale Roscoe)." In Natural Medicines, 419–35. Boca Raton : Taylor & Francis, [2019]: CRC Press, 2019. http://dx.doi.org/10.1201/9781315187853-23.

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Gao, Hui-Min. "Zingiber officinale (Willd.) Rosc. 姜 (Jiang, Common Ginger)." In Dietary Chinese Herbs, 273–81. Vienna: Springer Vienna, 2015. http://dx.doi.org/10.1007/978-3-211-99448-1_30.

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Nair, Kodoth Prabhakaran. "Ginger Physiology." In Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices, 367–73. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29189-1_17.

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Nair, Kodoth Prabhakaran. "Ginger Nutrition." In Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices, 433–40. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29189-1_20.

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Banik, Susanta, and J. N. Srivastava. "Diseases of Ginger (Zingiber Officinale Rosc.) and Their Management." In Diseases of Horticultural Crops, 225–56. Boca Raton: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003160465-14.

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Nair, Kodoth Prabhakaran. "The Chemistry of Ginger." In Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices, 317–65. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29189-1_16.

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Nair, Kodoth Prabhakaran. "The Biotechnology of Ginger." In Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices, 405–32. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29189-1_19.

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Nair, Kodoth Prabhakaran. "The Diseases of Ginger." In Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Rosc.) - World's Invaluable Medicinal Spices, 441–60. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29189-1_21.

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Conference papers on the topic "Ginger (Zingiber officinale Canton)"

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Putra, Effendy De Lux, Nazliniwaty, Syafruddin, and Nerdy. "Hair Growth Activity Test of White Ginger (Zingiber officinale Roscoe) Extract and Red Ginger (Zingiber officinale Rubra) Extract." In International Conference of Science, Technology, Engineering, Environmental and Ramification Researches. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010071904390443.

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Ozola, Baiba, Ingrida Augspole, Mara Duma, and Viesturs Kreicbergs. "Bioactive compounds in fresh and dried ginger root (Zingiber Officinale)." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.050.

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Yulianto, Mohammad Endy, Anggun Puspitarini Siswanto, Dwi Handayani, Fransisca Sari Nugraheni, Indah Hartati, and Yusuf Arya Yudanto. "Advanced nanoemulsion production on ginger (Zingiber officinale) for product quality improvement." In EXPLORING RESOURCES, PROCESS AND DESIGN FOR SUSTAINABLE URBAN DEVELOPMENT: Proceedings of the 5th International Conference on Engineering, Technology, and Industrial Application (ICETIA) 2018. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5112415.

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Khalaf, A. A., A. J. M. Al-Aedany, and S. F. Hussein. "Activity evaluation of ginger (Zingiber officinale) alcoholic extract against Candida albicans." In INTERNATIONAL CONFERENCE OF NUMERICAL ANALYSIS AND APPLIED MATHEMATICS ICNAAM 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0029718.

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Modaresi, Mehrdad, Manouchehr Mesri Pour, and Dina Zohrabi. "The effect of Ginger (Zingiber officinale) on blood chemical parameter in mice." In 2010 2nd International Conference on Chemical, Biological and Environmental Engineering (ICBEE). IEEE, 2010. http://dx.doi.org/10.1109/icbee.2010.5649429.

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Ridwansyah, Y. Hasanah, E. Yusrani, N. Rahmawati, and M. S. M. Harahap. "Growth Performance of Three Ginger (Zingiber officinale Rosc.) Varieties in Crate System." In International Conference of Science, Technology, Engineering, Environmental and Ramification Researches. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010102801320135.

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Maia, Vinícius Almeida, João Lucas Bezzera do Nascimento, Luis Kenedy Alves Rocha Filho, Leonardo Angelo Nogueira, and JONAS LUIZ ALMADA DA SILVA. "ELABORAÇÃO DE GINGER BEER - FERMENTADO ALCOÓLICO A BASE DE GENGIBRE (Zingiber officinale)." In Anais do I Simpósio Online Sulamericano de Tecnologia, Engenharia e Ciência de Alimentos. Recife, Brasil: Even3, 2022. http://dx.doi.org/10.29327/161828.1-12.

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Swarnathilaka, D. B. R., N. S. Kottearachchi, and W. J. S. K. Weerakkody. "IN-VITRO MULTIPLICATION OF GINGER (Zingiber officinale ROSC.) CULTIVARS LOCAL, CHINESE AND RANGUN." In International Conference on Bioscience and Biotechnology. TIIKM, 2016. http://dx.doi.org/10.17501/biotech.2016.1104.

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Xin Hui, Yau, Teoh Yi Peng, Liu Wei Wen, Ooi Zhong Xian, and Kiew Peck Loo. "Environment friendly route of iron oxide nanoparticles from Zingiber officinale (ginger) root extract." In 4TH INTERNATIONAL CONFERENCE ON FUNDAMENTAL AND APPLIED SCIENCES (ICFAS2016). Author(s), 2016. http://dx.doi.org/10.1063/1.4968125.

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Fitriady, Muhammad Arifuddin, Anny Sulaswatty, Egi Agustian, Salahuddin, and Deska Prayoga Fauzi Aditama. "Supercritical fluid extraction of ginger (Zingiber Officinale Var. Amarum) : Global yield and composition study." In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5011874.

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