Plants biostimulants (PBs) have been shown to play multiple roles in plant growth and to improve crop tolerance to abiotic stresses such as salinity. The present investigation was undertaken for the first time to study the effect of PBs - a plant-derived protein hydrolysate (PH), a root activator (RA) and a root stimulator (RS) - on Portulaca oleracea L. tolerance to salt stress. For this purpose, a Tunisian P. oleracea cultivar was cultivated in pots under a greenhouse. Plants were treated with a factorial combination of three nutrient solutions (non-salt control, 50 and 100 mM NaCl) and three PBs were applied to roots. Growth and physiological parameters were then determined. Main results showed that salt stress decreased shoot and root dry biomass, chlorophyll and carotenoid contents while it increased the content in total soluble sugars, proline and relative water contents. However, root application of the three PBs induced some significant differences in the agronomical and physiological responses between PB treated and untreated plants when subjected to sodium chloride salinity from 50 and 100 mM NaCl. Overall, the present study proves that the root application of these PBs increases the performance of P. oleracea plants under salinity conditions. Therefore, PBs can be used to improve the salt-stress tolerance of vegetable crops by increasing their physiological responses to abiotic stress Portulaca oleracea L.; plant; salinity; biostimulant; growth; physiology
植物生物刺激素(PBs)在植物生长和提高作物对盐度等非生物胁迫的耐受性方面发挥着多种作用。本文首次研究了植物源性蛋白水解物(PH)、根激活剂(RA)和根刺激剂(RS)对马齿苋耐盐性的影响。为此，在温室下的花盆中栽培了突尼斯的一种马蹄莲品种。根系分别施用3种营养液(无盐对照、50和100 mM NaCl)和3种PBs。然后测定生长和生理参数。结果表明:盐胁迫降低了植株茎部和根系的干生物量、叶绿素和类胡萝卜素含量，提高了总可溶性糖、脯氨酸和相对含水量;然而，当NaCl浓度为50和100 mM时，施用3种PBs的植株与未施用PB的植株在农艺和生理反应上存在显著差异。综上所述，本研究证明，在盐度条件下，这些PBs的根部施用提高了马齿苋植株的生长性能。因此，PBs可以通过提高蔬菜作物对非生物胁迫的生理反应来提高蔬菜作物的耐盐性;植物;盐度;生物刺激素;经济增长;生理学
{"title":"Root Application Efficacy of Plant Biostimulants in a Tunisian Portulaca Oleracea l. Cultivar Grown under Salt Stress","authors":"B. Laribi, T. Bettaieb, Kouki Khalfallah Karima","doi":"10.36630/jasft_21003","DOIUrl":"https://doi.org/10.36630/jasft_21003","url":null,"abstract":"Plants biostimulants (PBs) have been shown to play multiple roles in plant growth and to improve crop tolerance to abiotic stresses such as salinity. The present investigation was undertaken for the first time to study the effect of PBs - a plant-derived protein hydrolysate (PH), a root activator (RA) and a root stimulator (RS) - on Portulaca oleracea L. tolerance to salt stress. For this purpose, a Tunisian P. oleracea cultivar was cultivated in pots under a greenhouse. Plants were treated with a factorial combination of three nutrient solutions (non-salt control, 50 and 100 mM NaCl) and three PBs were applied to roots. Growth and physiological parameters were then determined. Main results showed that salt stress decreased shoot and root dry biomass, chlorophyll and carotenoid contents while it increased the content in total soluble sugars, proline and relative water contents. However, root application of the three PBs induced some significant differences in the agronomical and physiological responses between PB treated and untreated plants when subjected to sodium chloride salinity from 50 and 100 mM NaCl. Overall, the present study proves that the root application of these PBs increases the performance of P. oleracea plants under salinity conditions. Therefore, PBs can be used to improve the salt-stress tolerance of vegetable crops by increasing their physiological responses to abiotic stress Portulaca oleracea L.; plant; salinity; biostimulant; growth; physiology","PeriodicalId":106648,"journal":{"name":"Journal of Agricultural Science and Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123012598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mohammad Mainuddin Molla, Ashfak Ahmed Sabuz, Md. Hafizul Haque Khan, Md. Golam Ferdous Chowdhury, M. Alam, S. Akhter, Md. Sekender Ali
The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes
{"title":"Effect of Pineapple Pomace on the Development of Peanut Bar and their Physicochemical and Nutritional Properties with Consumer Acceptance","authors":"Mohammad Mainuddin Molla, Ashfak Ahmed Sabuz, Md. Hafizul Haque Khan, Md. Golam Ferdous Chowdhury, M. Alam, S. Akhter, Md. Sekender Ali","doi":"10.36630/jasft_21005","DOIUrl":"https://doi.org/10.36630/jasft_21005","url":null,"abstract":"The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes","PeriodicalId":106648,"journal":{"name":"Journal of Agricultural Science and Food Technology","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126961530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Nagai, S. Masataka, T. Yasuhiro, K. Norihisa, S. Nobutaka
The objective of this study was to isolate and characterize collagen from sailfin sandfish skins as an useful resource for potential in commercial applications. The fats and pigments of the skins could easily be removed by cold acetone treatment. High-purity, pure-white, and odorless collagen, with a chain composition of α1α2α3, was successfully obtained with high-yield approximately 31.0 % on dry skin’s weight basis. Denaturation temperature was relatively high, approximately 30 °C as well as that of bovine Achilles tendon collagen, although sailfin sandfish lived in the Japan Sea where the water temperature was low. ATR-FTIR analysis showed that the secondary structure was different from that of bovine Achilles tendon collagen. The finding suggests that collagen from sailfin sandfish waste skins may be applied not only to food products and nutraceuticals as materials of edible sausage casings and gelatin but also to cosmetics, pharmaceuticals, and advanced biomedical applications as peptides.
{"title":"Isolation of Collagen from Sailfin Sandfish Skins as By-product for Use in Some Industrial Purposes","authors":"T. Nagai, S. Masataka, T. Yasuhiro, K. Norihisa, S. Nobutaka","doi":"10.36630/jasft_20009","DOIUrl":"https://doi.org/10.36630/jasft_20009","url":null,"abstract":"The objective of this study was to isolate and characterize collagen from sailfin sandfish skins as an useful resource for potential in commercial applications. The fats and pigments of the skins could easily be removed by cold acetone treatment. High-purity, pure-white, and odorless collagen, with a chain composition of α1α2α3, was successfully obtained with high-yield approximately 31.0 % on dry skin’s weight basis. Denaturation temperature was relatively high, approximately 30 °C as well as that of bovine Achilles tendon collagen, although sailfin sandfish lived in the Japan Sea where the water temperature was low. ATR-FTIR analysis showed that the secondary structure was different from that of bovine Achilles tendon collagen. The finding suggests that collagen from sailfin sandfish waste skins may be applied not only to food products and nutraceuticals as materials of edible sausage casings and gelatin but also to cosmetics, pharmaceuticals, and advanced biomedical applications as peptides.","PeriodicalId":106648,"journal":{"name":"Journal of Agricultural Science and Food Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133194801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sesame seeds (Sesamum indicum) were processed into flour using defatting, cooking, roasting, germination and fermentation processing methods. The processed sesame seed flour (SSF) was used at four substitution levels of 5, 10, 15 and 20% to wheat flour (WF) to produce cookies. Thereafter, the effects of the five processing methods on the total nitrogen, soluble nitrogen and in-vitro protein digestibility of the produced cookies were studied. The result of the study revealed that substitution of wheat with 20% roasted, defatted and cooked sesame seed flours gave total nitrogen content of 2.15, 2.09 and 1.90%, respectively. Increasing substitution level of defatted, cooked and fermented SSF to WF led to decreasing in-vitro protein digestibility values of the cookies from 61.36 to 30.75%, 37.21 to 32.98% and 63.28 to 32.99%, respectively. While increasing substitution levels of wheat flour with germinated sesame seed flour was observed to increased the in-vitro protein digestibility of the cookies from 34.82 to 51.39%. In terms of the roasted SSF, 10% substitution level to WF had the highest in-vitro protein digestibility value of 52.27% while decreasing values (43.55 to 27.38%) were recorded from 15 to 20% substitution levels, respectively. In-vitro protein digestibility of cookies produced from wheat in composite with processed sesame seed flour was significantly (P<0.05) higher than that of the control (100% wheat flour cookies). Hence, sesame seeds can be processed into flour via the studied processing methods and used in substitution to wheat in the production of cookies to improve its protein digestibility.
{"title":"Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends","authors":"O. Akusu, D. B. Kiin-Kabari, E. Isah","doi":"10.36630/jasft_20002","DOIUrl":"https://doi.org/10.36630/jasft_20002","url":null,"abstract":"Sesame seeds (Sesamum indicum) were processed into flour using defatting, cooking, roasting, germination and fermentation processing methods. The processed sesame seed flour (SSF) was used at four substitution levels of 5, 10, 15 and 20% to wheat flour (WF) to produce cookies. Thereafter, the effects of the five processing methods on the total nitrogen, soluble nitrogen and in-vitro protein digestibility of the produced cookies were studied. The result of the study revealed that substitution of wheat with 20% roasted, defatted and cooked sesame seed flours gave total nitrogen content of 2.15, 2.09 and 1.90%, respectively. Increasing substitution level of defatted, cooked and fermented SSF to WF led to decreasing in-vitro protein digestibility values of the cookies from 61.36 to 30.75%, 37.21 to 32.98% and 63.28 to 32.99%, respectively. While increasing substitution levels of wheat flour with germinated sesame seed flour was observed to increased the in-vitro protein digestibility of the cookies from 34.82 to 51.39%. In terms of the roasted SSF, 10% substitution level to WF had the highest in-vitro protein digestibility value of 52.27% while decreasing values (43.55 to 27.38%) were recorded from 15 to 20% substitution levels, respectively. In-vitro protein digestibility of cookies produced from wheat in composite with processed sesame seed flour was significantly (P<0.05) higher than that of the control (100% wheat flour cookies). Hence, sesame seeds can be processed into flour via the studied processing methods and used in substitution to wheat in the production of cookies to improve its protein digestibility.","PeriodicalId":106648,"journal":{"name":"Journal of Agricultural Science and Food Technology","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121940593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study examines the duration of growing seasons of cassava in Akure, Ondo State, Nigeria. The main objective of the study is to know the changes occurring in the characteristics of rainfall like variations in the amount of rainfall, rainy days and its distribution. The rainfall data used was obtained from Agro-climatology and Ecological project, Ministry of Agriculture, Fisheries and Forestry Resources, Akure, Ondo State; synoptic stations in Akure, Ado-Ekiti and Osogbo for a decade (2006 to 2015). The length of the growing season for a number of food crops in Akure with particular emphasis on cassava (manihot spp.) was determined. The data collected was also analyzed using the measure of central tendency. The results obtained showed that the rainfall onset and retreat of rainfall varies from year to year but the average onset could be put between the month of April and May while the retreat is in November.
{"title":"Determination of Growing Season Duration of Cassava in Akure, Ondo State, Nigeria","authors":"Emmanuel Ra, Jimoh To","doi":"10.36630/jasft_19058","DOIUrl":"https://doi.org/10.36630/jasft_19058","url":null,"abstract":"This study examines the duration of growing seasons of cassava in Akure, Ondo State, Nigeria. The main objective of the study is to know the changes occurring in the characteristics of rainfall like variations in the amount of rainfall, rainy days and its distribution. The rainfall data used was obtained from Agro-climatology and Ecological project, Ministry of Agriculture, Fisheries and Forestry Resources, Akure, Ondo State; synoptic stations in Akure, Ado-Ekiti and Osogbo for a decade (2006 to 2015). The length of the growing season for a number of food crops in Akure with particular emphasis on cassava (manihot spp.) was determined. The data collected was also analyzed using the measure of central tendency. The results obtained showed that the rainfall onset and retreat of rainfall varies from year to year but the average onset could be put between the month of April and May while the retreat is in November.","PeriodicalId":106648,"journal":{"name":"Journal of Agricultural Science and Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129897282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-09DOI: 10.35248/2329-888X.19.7.226
Kesang Wangchuk, T. Dorji, J. Wangdi, M. Wurzinger, W. Zollitsch
The study objective was to identify and analyze the causes of hindered growth of dairy groups of Haa district in Western Bhutan. The study was conducted in the autumn of 2018, in major administrative blocks of Samar, Kartsog and Bji of Haa district. Sixty key respondents from three blocks were interviewed. The study was administered through field surveys, using the semi-structured questionnaires with open- and closed-ended questions. Except for Kartsog administrative block, there was no significant change in the number of group members before and after more than half a decade since the establishment of dairy groups in Samar and Bji administrative blocks. Dairy groups were dominated by female members. Members with bigger land holdings allocated more land for cultivating exotic pasture that allowed them to rear a greater number of exotic dairy cattle. Dairy groups faced acute feed and fodder shortages and low milk production in winter. Dairy product diversity was very poor and the only products developed were butter and cheese. The group members lacked skills and capacity to develop new dairy products. They expressed their interests to acquire new skills and develop capacity to produce diverse products. The groups also faced issues of marketing, due to lack of proper and organized markets. However, the current governance of dairy groups was good, except for the Samar administrative block. The study concluded that the pressing issues facing dairy groups of Haa are: lack of skills and capacity of dairy groups; poor diversity of dairy products; and lack of proper and organized markets for dairy products.
{"title":"Caught in the Middle: Reasons for Hindered Growth Among Dairy Groups of Haa District in Western Bhutan","authors":"Kesang Wangchuk, T. Dorji, J. Wangdi, M. Wurzinger, W. Zollitsch","doi":"10.35248/2329-888X.19.7.226","DOIUrl":"https://doi.org/10.35248/2329-888X.19.7.226","url":null,"abstract":"The study objective was to identify and analyze the causes of hindered growth of dairy groups of Haa district in Western Bhutan. The study was conducted in the autumn of 2018, in major administrative blocks of Samar, Kartsog and Bji of Haa district. Sixty key respondents from three blocks were interviewed. The study was administered through field surveys, using the semi-structured questionnaires with open- and closed-ended questions. \u0000 \u0000Except for Kartsog administrative block, there was no significant change in the number of group members before and after more than half a decade since the establishment of dairy groups in Samar and Bji administrative blocks. Dairy groups were dominated by female members. Members with bigger land holdings allocated more land for cultivating exotic pasture that allowed them to rear a greater number of exotic dairy cattle. Dairy groups faced acute feed and fodder shortages and low milk production in winter. Dairy product diversity was very poor and the only products developed were butter and cheese. The group members lacked skills and capacity to develop new dairy products. They expressed their interests to acquire new skills and develop capacity to produce diverse products. The groups also faced issues of marketing, due to lack of proper and organized markets. However, the current governance of dairy groups was good, except for the Samar administrative block. The study concluded that the pressing issues facing dairy groups of Haa are: lack of skills and capacity of dairy groups; poor diversity of dairy products; and lack of proper and organized markets for dairy products.","PeriodicalId":106648,"journal":{"name":"Journal of Agricultural Science and Food Technology","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132976541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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