English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A field experiment was conducted at Nileswaram farm, Regional Agricultural Research Station, Pilicode, Kerala Agricultural University during 2014-2016 to compare the varieties on nutritional qualities and total mineral content of coconut inflorescence sap. The varieties tried were Malayan Yellow Dwarf, Kerasree, West Coast Tall and Keraganga. Fully emerged unopened bunches were selected for tapping and samples were collected. Samples were immediately stored in refrigerator and used for analysis of nutritional qualities and total mineral content. From the results it was revealed that the phosphorous and potassium content of sap were significantly influenced by the varieties. The variety MYD registered the highest phosphorous content while WCT records the highest potassium content in sap. The variety MYD was superior with respect to calcium content of sap while sap from the tall variety WCT had superior sulphur content. The micronutrient content of sap was not influenced by the varieties except for copper wherein MYD was superior to other varieties. The variety WCT was superior in terms of total mineral content of sap which was followed by the variety MYD. There was no varietal difference with respect to protein nitrogen content of CIS. Non protein nitrogen couldnot be detected in the sap from any of the varieties.

Variability among the coconut varieties with respect to nutritional qualities and total mineral content in inflorescence sap