Zobrazeno 1 - 10
of 13
pro vyhledávání: '"M A B Ranatunga"'
Publikováno v:
Genetic Resources and Crop Evolution. 66:259-273
Tea (Camellia sinensis L.) is the most widely-consumed beverage in the world. The biochemical components of tea leave include polyphenols (catechins and flavonoides), alkaloids (caffeine, theobromine, theophylline, etc.), volatile compounds, polysacc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::862ea67eff131f4ec2c52ad70107b132
https://doi.org/10.1007/s10722-018-0698-2
https://doi.org/10.1007/s10722-018-0698-2
Autor:
M. A. B. Ranatunga
Publikováno v:
Advances in Plant Breeding Strategies: Nut and Beverage Crops ISBN: 9783030231118
Tea is the most popular beverage, prepared with leaves of Camellia sinensis (L.) O. Kuntze, consumed by almost all communities and has economic, medicinal and cultural importance. The tea plant originated in southwestern China around 5000 years ago a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfe754cc3c15694408dfc398bed536d
https://doi.org/10.1007/978-3-030-23112-5_13
https://doi.org/10.1007/978-3-030-23112-5_13
Publikováno v:
Crop Protection. 79:143-149
Blister blight caused by the biotrophic fungus, Exobasidium vexans Massee, is the most problematic foliar disease of tea in Sri Lanka. A reliable and accurate method is needed for field assessment of severity of the disease for epidemiological studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8beba1ed7725a7dc8198ee4fe4ca45a1
https://doi.org/10.1016/j.cropro.2015.10.017
https://doi.org/10.1016/j.cropro.2015.10.017
Publikováno v:
International Journal of Tea Science. 13
Hybridization is the main method of obtaining genetic variation and breeding of new cultivars. Two parents selected for their desired characteristics were crossed to create genetic variation. One hundred and eighteen putative hybrids were generated b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f21315b562a336d34e23f06cbb63914b
https://doi.org/10.20425/ijts.v13i01-02.9980
https://doi.org/10.20425/ijts.v13i01-02.9980
Autor:
Kumudini Gunasekare, M. A. B. Ranatunga, Jeevan Dananjaya Kottawa Arachchi, Deepthi Yakandawala
Publikováno v:
International Journal of Biodiversity, Vol 2017 (2017)
The role of tea germplasm in crop improvement, though well recognized, yet lacks sufficient information depriving its optimum use. About 600 accessions are conserved as tea germplasm in Sri Lanka and only 4% have been frequently utilized in breeding.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df11c1d3cfa9dd39a27e65950f463626
Autor:
J. Dananjaya Kottawa-Arachchi, P. A. Nimal Punyasiri, M. T. Kumudini Gunasekare, Brasathe Jeganathan, B. M. Ratnayake Bandara, I. Sarath B. Abeysinghe, M. A. B. Ranatunga
Tea (Camellia sinensis L.) is well known for its biochemical constituents that define the product quality and confer pest and disease resistance. Seven major metabolites – epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), epigall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3502c8bb2e5c097c9045f898b0ee53aa
Publikováno v:
Sri Lanka Journal of Food and Agriculture. 5:19
Tea germplasm accessions are the most valuable material for tea breeding. However its utilization in the past was limited due to lack of available information. Recently generated information on genetic structure and metabolite profiles of the germpla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0396d127a46926f6e069e9e40a1fd06f
https://doi.org/10.4038/sljfa.v5i1.67
https://doi.org/10.4038/sljfa.v5i1.67
Autor:
M. T. Kumudini Gunasekare, J. Dananjaya Kottawa-Arachchi, Brasathe Jeganathan, B. M. Ratnayake Bandara, I. Sarath B. Abeysinghe, M. A. B. Ranatunga, P. A. Nimal Punyasiri
Publikováno v:
International Journal of Food Science, Vol 2016 (2016)
International Journal of Food Science
International Journal of Food Science
Flavonol glycosides in tea leaves have been quantified as aglycones, quercetin, myricetin, and kaempferol. Occurrence of the said compounds was reported in fruits and vegetable for a long time in association with the antioxidant potential. However, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edc546ed58b3b99aea072fa9746805f0
https://doaj.org/article/07539671261843c1ab988d9d35b30d1e
https://doaj.org/article/07539671261843c1ab988d9d35b30d1e
Autor:
M. T. Kumudini Gunasekare, Jeevan Dananjaya Kottawa-Arachchi, I. Sarath B. Abeysinghe, B. M. Rathnayake Bandara, Brasathe Jeganathan, P. A. Nimal Punyasiri, M. A. B. Ranatunga
Publikováno v:
Journal of Analytical Methods in Chemistry
Journal of Analytical Methods in Chemistry, Vol 2015 (2015)
Journal of Analytical Methods in Chemistry, Vol 2015 (2015)
Chemical analysis of the Sri Lankan tea (Camellia sinensis, L.) germplasm would immensely contribute to the success of the tea breeding programme. However, the polyphenols, particularly catechins (flavan-3-ols), are readily prone to oxidation in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73bf402e6a883d00a5b0f9c53ab2329c