Pub Date : 2023-11-30DOI: 10.21303/2504-5695.2023.003191
S. Ljubojević, L. Vasilišin, G. Vučić, Ana Velemir
Ascocarps of summer truffle (Tuber aestivum Vittad.) were found in natural oak and beech forests on calcareous soils, at altitude of 840–850 m, near the town of Šipovo in Bosnia and Herzegovina (B&H), with the help of trained dogs. Until now, no one in B&H has researched the chemical composition of summer truffle. The aim of the work is to analyze nutritional value, elemental composition, and the assortment of fatty acids in the freshly collected ascocarps and to compare achieved results with the results from the literature related to the summer truffle ascocarps found in some other locations, then with the ascomata of other species of truffles, and with the fruiting bodies of some above-ground edible mushrooms. Chemical analysis showed that Tuber aestivum contains about 75.5 % water and about 25.5 % dry matter. The most common group of compounds were carbohydrates, followed by proteins, while the mineral component and fats were much less presented. Among analyzed elements, the most prevalent was potassium with an average concentration of 26,409 mg/kgDW and the least represented was lead with an average concentration of 0.45 mg/kgDW. The main part of the mineral spectrum consisted of three elements: K, P and Ca, with a share of 95.3 %. In ascocarps of summer truffle, 24 fatty acids were detected, of which 13 were saturated and 11 unsaturated. The ratio of saturated to unsaturated fatty acids was 58.34 % to 41.66 %. The most common among saturated fatty acids was palmitic with a share of 25.89 %, while the most common unsaturated fatty acid was elaidic with a share of 28.17 %. No ingredients have been found in the fruiting bodies that would make them unfit for human consumption in any way
{"title":"Chemical composition of summer truffle (Tuber aestivum Vittad.) from Bosnia and Herzegovina","authors":"S. Ljubojević, L. Vasilišin, G. Vučić, Ana Velemir","doi":"10.21303/2504-5695.2023.003191","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003191","url":null,"abstract":"Ascocarps of summer truffle (Tuber aestivum Vittad.) were found in natural oak and beech forests on calcareous soils, at altitude of 840–850 m, near the town of Šipovo in Bosnia and Herzegovina (B&H), with the help of trained dogs. Until now, no one in B&H has researched the chemical composition of summer truffle. The aim of the work is to analyze nutritional value, elemental composition, and the assortment of fatty acids in the freshly collected ascocarps and to compare achieved results with the results from the literature related to the summer truffle ascocarps found in some other locations, then with the ascomata of other species of truffles, and with the fruiting bodies of some above-ground edible mushrooms. Chemical analysis showed that Tuber aestivum contains about 75.5 % water and about 25.5 % dry matter. The most common group of compounds were carbohydrates, followed by proteins, while the mineral component and fats were much less presented. Among analyzed elements, the most prevalent was potassium with an average concentration of 26,409 mg/kgDW and the least represented was lead with an average concentration of 0.45 mg/kgDW. The main part of the mineral spectrum consisted of three elements: K, P and Ca, with a share of 95.3 %. In ascocarps of summer truffle, 24 fatty acids were detected, of which 13 were saturated and 11 unsaturated. The ratio of saturated to unsaturated fatty acids was 58.34 % to 41.66 %. The most common among saturated fatty acids was palmitic with a share of 25.89 %, while the most common unsaturated fatty acid was elaidic with a share of 28.17 %. No ingredients have been found in the fruiting bodies that would make them unfit for human consumption in any way","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139201663","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 : 2023-11-30DOI: 10.21303/2504-5695.2023.003160
M. Olle
Vermicompost contains a high concentration of macro- and micronutrients, vitamins, growth hormones, enzymes such as proteases, amylases, lipases, cellulases, and chitinases, as well as immobilized microflora. Vermicompost improves plant germination, growth, biomass, and yield. K+amino is a biologically active liquid soil amendment that is suitable for organic gardens of all types. It is a 100 % veganic growth- and health-promoting liquid microbial inoculant for all plant types, particularly fast-growing crops like vegetables, fruits, and blooms. The purpose of investigation was to look the effect of vermicompost and k+amino on the winter rape germination and growth. Methods: There were six treatments: 1. A rape (means a rape crop in Aru Agricultural Ltd. soil), 2. A rape+YaraBela AXAN 0.3g per pot, 3. A rape+vermicompost 7.9 g per pot in the soil+the vermiextract is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 1:30, 33 ml extract per 1 L water, 4. A rape+vermicompost 7.9 g per pot in the soil, 5. A rape+vermiextract is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 1:30, 33 ml extract per 1 L water, 6. A rape+K+Amino biostimulator is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 5 ml K+Amino per 1 L water. Results: Rape plants were elongated in treatment with YaraBela AXAN. Stem diameter was largest in K+Amino treatment. Root length was lowest in treatment with vermicompst extract (soil was too moisty and compacted). Conclusions: Vermicompost tended to improve plant growth, while stem diameter was largely increased by using k+amino fertilizer. It turns out both actually are good sources of mineral nutrients and also different enzymes and microbes, which help plants grow
{"title":"The effect of vermicompost and K+amino on the winter rape growth","authors":"M. Olle","doi":"10.21303/2504-5695.2023.003160","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003160","url":null,"abstract":"Vermicompost contains a high concentration of macro- and micronutrients, vitamins, growth hormones, enzymes such as proteases, amylases, lipases, cellulases, and chitinases, as well as immobilized microflora. Vermicompost improves plant germination, growth, biomass, and yield. K+amino is a biologically active liquid soil amendment that is suitable for organic gardens of all types. It is a 100 % veganic growth- and health-promoting liquid microbial inoculant for all plant types, particularly fast-growing crops like vegetables, fruits, and blooms. The purpose of investigation was to look the effect of vermicompost and k+amino on the winter rape germination and growth. Methods: There were six treatments: 1. A rape (means a rape crop in Aru Agricultural Ltd. soil), 2. A rape+YaraBela AXAN 0.3g per pot, 3. A rape+vermicompost 7.9 g per pot in the soil+the vermiextract is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 1:30, 33 ml extract per 1 L water, 4. A rape+vermicompost 7.9 g per pot in the soil, 5. A rape+vermiextract is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 1:30, 33 ml extract per 1 L water, 6. A rape+K+Amino biostimulator is sprayed on the plants 1 week after sowing, 2 weeks after sowing, both treatments 5 ml K+Amino per 1 L water. Results: Rape plants were elongated in treatment with YaraBela AXAN. Stem diameter was largest in K+Amino treatment. Root length was lowest in treatment with vermicompst extract (soil was too moisty and compacted). Conclusions: Vermicompost tended to improve plant growth, while stem diameter was largely increased by using k+amino fertilizer. It turns out both actually are good sources of mineral nutrients and also different enzymes and microbes, which help plants grow","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139203941","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 : 2023-11-30DOI: 10.21303/2504-5695.2023.003038
M. Mutetwa, Paul Chaibva, Ignatius Chagonda, V. Makuvaro, T. Mtaita, W. Ngezimana, J. Masaka, Pepukai Manjeru
The global popularity of horned melon highlights the need of sound crop establishment processes, since uniform and quick seed germination has a substantial influence on crop yield and quality. Using a Completely Randomised Design (CRD) with a factorial structure, the effects of hydro priming durations (0, 8, 16, 24, 32, and 40 h) on seeds of two horned melon landrace (L1&L2) were investigated. Hydro priming had significant (P>0.05) influence on several germination indices (germination percentage, relativized percentage, mean germination rate, germination index, synchronization, duration to 50 % germination, mean daily germination, peak value, and germination value). Among the germination indicators tested, landrace (L2) exhibited a considerably stronger germination response than L1. The findings also reveal a curvilinear relationship between priming length and germination percentage, with 24 hours being greatest proportionately. The mean germination rate, germination index, mean daily germination, peak value of germination, and germination value all rose as the hydro priming duration increased. Primed seeds germinated more quickly than unprimed ones. With increasing priming duration, the synchronization index fell linearly. The interaction between landraces and hydro priming was not significant (P>0.05) for final seed germinated, relativized germination, and synchronization indices, but it had a significant impact on all other indices. Because the efficacy of hydro priming tends to lessen with extended soaking, we recommend using it for a maximum of 32 hours. Future study should concentrate on alternative priming chemicals and the applicability of various priming solutions for various agroecosystems
{"title":"Hydropriming improves seed germination in horned melon (Cucumis metuliferus E. Mey. Ex Naudin) landraces","authors":"M. Mutetwa, Paul Chaibva, Ignatius Chagonda, V. Makuvaro, T. Mtaita, W. Ngezimana, J. Masaka, Pepukai Manjeru","doi":"10.21303/2504-5695.2023.003038","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003038","url":null,"abstract":"The global popularity of horned melon highlights the need of sound crop establishment processes, since uniform and quick seed germination has a substantial influence on crop yield and quality. Using a Completely Randomised Design (CRD) with a factorial structure, the effects of hydro priming durations (0, 8, 16, 24, 32, and 40 h) on seeds of two horned melon landrace (L1&L2) were investigated. Hydro priming had significant (P>0.05) influence on several germination indices (germination percentage, relativized percentage, mean germination rate, germination index, synchronization, duration to 50 % germination, mean daily germination, peak value, and germination value). Among the germination indicators tested, landrace (L2) exhibited a considerably stronger germination response than L1. The findings also reveal a curvilinear relationship between priming length and germination percentage, with 24 hours being greatest proportionately. The mean germination rate, germination index, mean daily germination, peak value of germination, and germination value all rose as the hydro priming duration increased. Primed seeds germinated more quickly than unprimed ones. With increasing priming duration, the synchronization index fell linearly. The interaction between landraces and hydro priming was not significant (P>0.05) for final seed germinated, relativized germination, and synchronization indices, but it had a significant impact on all other indices. Because the efficacy of hydro priming tends to lessen with extended soaking, we recommend using it for a maximum of 32 hours. Future study should concentrate on alternative priming chemicals and the applicability of various priming solutions for various agroecosystems","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139197002","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 : 2023-11-30DOI: 10.21303/2504-5695.2023.003193
O. Shydakova-Kameniuka, A. Zagorulko, K. Kasabova, A. Zahorulko
One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage. It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product. It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive. The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators
{"title":"Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage","authors":"O. Shydakova-Kameniuka, A. Zagorulko, K. Kasabova, A. Zahorulko","doi":"10.21303/2504-5695.2023.003193","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003193","url":null,"abstract":"One of the trends in modern nutrition is targeting people who care about their health. Confectionery made from sugar is in stable demand among people of different age groups, and research into their enrichment with vital nutrients is promising. One of the ways to implement such a task is the use of fruit and berry processing products, in particular in the form of pastes, during the production of candies. The purpose of the research was to evaluate the quality of cream-whipped candies with the addition of apple, quince and blackcurrant paste (40: 50: 10) during storage. It was established that the process of hydrolysis of the lipid component of candies with paste occurs at a higher rate compared to the control. This is due to their higher acidity and moisture. However, the fats of candies with the addition of fruit and berry paste are less prone to the formation of peroxides, which is explained by the presence in their composition of a significant number of polyphenolic compounds with pronounced antioxidant properties (anthocyanins and catechins), which are absent in the control sample. In particular, on the 60th day of storage, the value of the peroxide value for the sample with the additive was 27.9 % less than that of the control product. It has been established that candies with paste lose moisture more slowly due to the higher content of non-starch polysaccharides. Thus, on the 60th day, the moisture content of the control decreased by 11.33 %, and the product with paste decreased by 8.72 %. Smaller moisture losses ensure greater stability of their rheological characteristics during storage. It was noted that the strength and density of such candies increase more slowly than in the sample without the additive. The results of the research indicate the compliance of cream-whipped candies with fruit and berry paste to the normative storage terms in terms of oxidative stability of the lipid complex, physico-chemical and sensory indicators","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139203824","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}
Around the world, cereal grains provide a significant source of dietary nutrients. Since prehistoric times, cereal-based food products have formed the foundation of the human diet. Fermented foods made from cereals account for a significant portion of the calorie intake in developing nations. Worldwide dietary recommendations are urging the consumption of whole grains due to mounting evidence that these grains and food products made from them can improve health in ways other than just giving energy and minerals. The creation of novel food items with qualities that improve health will be aided by the understanding gained from the functional qualities of the many chemical components found in whole grains. Therefore, the main aim of this study is to illuminate the varied application of cereals like rice, maize, wheat, and barley in preparing a wide range of delightful dishes like (Aila, Dhindo, Yomari, Selroti, Chatamari, Khurma, Chiura, and Lakhamari) which holds immense significance in shaping the cultural identity of the Newari community. In this study, the nutritional advantages of cereals highlight their crucial role in maintaining the health and well-being of the Newar community. Cereals are abundant in essential vitamins, fibers, minerals, and carbohydrates as a fundamental component of a well-balanced diet that promotes overall well-being
{"title":"Traditional cereal-based dishes of the Newari community of Nepal and their preparation process","authors":"Rukmani Pache Magar, Grishma Shrestha, Kamana Kandel, Bijaya Lamichhane, Bidhya Laxmi Thapa, Bishal Thagunna","doi":"10.21303/2504-5695.2023.003192","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003192","url":null,"abstract":"Around the world, cereal grains provide a significant source of dietary nutrients. Since prehistoric times, cereal-based food products have formed the foundation of the human diet. Fermented foods made from cereals account for a significant portion of the calorie intake in developing nations. Worldwide dietary recommendations are urging the consumption of whole grains due to mounting evidence that these grains and food products made from them can improve health in ways other than just giving energy and minerals. The creation of novel food items with qualities that improve health will be aided by the understanding gained from the functional qualities of the many chemical components found in whole grains. Therefore, the main aim of this study is to illuminate the varied application of cereals like rice, maize, wheat, and barley in preparing a wide range of delightful dishes like (Aila, Dhindo, Yomari, Selroti, Chatamari, Khurma, Chiura, and Lakhamari) which holds immense significance in shaping the cultural identity of the Newari community. In this study, the nutritional advantages of cereals highlight their crucial role in maintaining the health and well-being of the Newar community. Cereals are abundant in essential vitamins, fibers, minerals, and carbohydrates as a fundamental component of a well-balanced diet that promotes overall well-being","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139205470","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}
Caitlin Fenrich, Phil Lauman, Prabashi Wickramasinghe
Coffee ranks among the most popular beverages worldwide and is an important commodity in developing nations. While coffee beans harvested from Coffea arabica are considered to have a superior rich and balanced flavour, they are susceptible to disease and climatic variables like temperature, precipitation, and oxygen availability, each of which varies with altitude. We performed a comprehensive proteomic comparison of two C. arabica cultivars, the high-altitude Rwanda Shyira (RS) and the lower-altitude Brazil Flor de Ipe (BFDI), using liquid chromatography MS/MS analysis. Five of the identified 531 proteins exhibited statistically significant differences in expressional intensity between the two cultivars. These differences may correspond to bitter flavonoid concentrations along with adaptations to cold, hypoxic, and disease stressors at different altitudes and geographic niches. These substantial proteomic differences identified between these elevations provide a greater understanding of the effects of altitude on the C. arabica plant and its coffee, which has implications for the global market.
咖啡是世界上最受欢迎的饮料之一，也是发展中国家的重要商品。虽然从阿拉比卡咖啡豆中收获的咖啡豆被认为具有优越的丰富和平衡的味道，但它们容易受到疾病和气候变量的影响，比如温度、降水和氧气的可用性，这些都随着海拔的变化而变化。采用液相色谱-质谱/质谱分析方法，对高海拔的卢旺达Shyira (RS)和低海拔的巴西Flor de Ipe (BFDI)两种阿拉比卡咖啡品种进行了蛋白质组学比较。所鉴定的531个蛋白中，有5个蛋白在两个品种之间的表达强度存在统计学差异。这些差异可能对应于苦味类黄酮浓度以及对不同海拔和地理位置的寒冷、缺氧和疾病压力源的适应。这些海拔高度之间确定的蛋白质组学差异提供了对海拔对阿拉比卡咖啡植物及其咖啡的影响的更好理解，这对全球市场具有重要意义。
{"title":"Proteomic analysis of higher & lower altitude cultivars of Coffea arabica reveals differences related to environmental adaptations and coffee bean flavour.","authors":"Caitlin Fenrich, Phil Lauman, Prabashi Wickramasinghe","doi":"10.29173/eureka28796","DOIUrl":"https://doi.org/10.29173/eureka28796","url":null,"abstract":"Coffee ranks among the most popular beverages worldwide and is an important commodity in developing nations. While coffee beans harvested from Coffea arabica are considered to have a superior rich and balanced flavour, they are susceptible to disease and climatic variables like temperature, precipitation, and oxygen availability, each of which varies with altitude. We performed a comprehensive proteomic comparison of two C. arabica cultivars, the high-altitude Rwanda Shyira (RS) and the lower-altitude Brazil Flor de Ipe (BFDI), using liquid chromatography MS/MS analysis. Five of the identified 531 proteins exhibited statistically significant differences in expressional intensity between the two cultivars. These differences may correspond to bitter flavonoid concentrations along with adaptations to cold, hypoxic, and disease stressors at different altitudes and geographic niches. These substantial proteomic differences identified between these elevations provide a greater understanding of the effects of altitude on the C. arabica plant and its coffee, which has implications for the global market.","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135679885","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 : 2023-09-25DOI: 10.21303/2504-5695.2023.003008
Gabriel Carvalho Matias, Ana Paula de Carvalho Alves, Flávio Meira Borem, Luana Haeberlin, Claudia Mendes dos Santos, Sttela Dellyzete Veiga Franco da Rosa
The quality of coffee starts in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabolism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time influence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82 points, and another lot of natural coffee evaluated with a score of 84 points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient conditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment
{"title":"Effect of storage conditions on the physical properties of coffee beans with different qualities","authors":"Gabriel Carvalho Matias, Ana Paula de Carvalho Alves, Flávio Meira Borem, Luana Haeberlin, Claudia Mendes dos Santos, Sttela Dellyzete Veiga Franco da Rosa","doi":"10.21303/2504-5695.2023.003008","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003008","url":null,"abstract":"The quality of coffee starts in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabolism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time influence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82 points, and another lot of natural coffee evaluated with a score of 84 points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient conditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135864183","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 : 2023-09-25DOI: 10.21303/2504-5695.2023.002921
Abubakar Ibrahim Garba
Because of their cost, affordability, availability and simplicity to prepare, ready-to-eat foods are highly consumed in all over Nigeria, therefore critical to Nigerians’ health. This research aimed at ascertaining the consumers’ safety in terms of microbial load in ready-to-eat sell on the street Awara (Steamed Cowpea Beans Slurry) and Moin-moin (Bean pie) sold in three different vending locations retailed to the students of Aliko Dangote University of Science and Technology Wudil, Kano state Nigeria. Total of 24 samples consisting of equal quantity of Awara (Bean pie) and Moin-moin (Steamed Cowpea Bean Slurry) were collected from three different location in Wudil town and analyzed for total aerobic bacteria, fungi and Staphyococcus count. Seven different species of microorganism of health concern were identified to include Micrococcus spp, Staphylococcus aureous, Bacillus spp., Klebsiella spp., Mucor, Rhizophus stoonifer and Aspergillus flavus. The total mean of the aerobic bacteria, fungi and Staphylococcus count across all the location in all the samples were found to be withing the tolerable range with the standard set by the International Commission for Microbial Specification for Foods (ICMSF) and Food and Environmental Hygiene Standard (FEHD) as well as the South Wales Food Authority Standards for ready-to-eat foods. Higher microbial counts were founds on Moin-moin sample and this may be attributed to its high moisture content which is found to range from 64.2 to 70.0 %. The comparison of this research finding with international standard justified the safety of consumers and concludes the acceptability of these foods as safe to eat even though the presence of microorganisms such as Aspergilus spp. has been found to pose serious public health issue such as aflatoxin intoxication
{"title":"Consumers’ safety of some selected ready to eat and street vended foods in Wudil, Kano state as determined by microbial content","authors":"Abubakar Ibrahim Garba","doi":"10.21303/2504-5695.2023.002921","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002921","url":null,"abstract":"Because of their cost, affordability, availability and simplicity to prepare, ready-to-eat foods are highly consumed in all over Nigeria, therefore critical to Nigerians’ health. This research aimed at ascertaining the consumers’ safety in terms of microbial load in ready-to-eat sell on the street Awara (Steamed Cowpea Beans Slurry) and Moin-moin (Bean pie) sold in three different vending locations retailed to the students of Aliko Dangote University of Science and Technology Wudil, Kano state Nigeria. Total of 24 samples consisting of equal quantity of Awara (Bean pie) and Moin-moin (Steamed Cowpea Bean Slurry) were collected from three different location in Wudil town and analyzed for total aerobic bacteria, fungi and Staphyococcus count. Seven different species of microorganism of health concern were identified to include Micrococcus spp, Staphylococcus aureous, Bacillus spp., Klebsiella spp., Mucor, Rhizophus stoonifer and Aspergillus flavus. The total mean of the aerobic bacteria, fungi and Staphylococcus count across all the location in all the samples were found to be withing the tolerable range with the standard set by the International Commission for Microbial Specification for Foods (ICMSF) and Food and Environmental Hygiene Standard (FEHD) as well as the South Wales Food Authority Standards for ready-to-eat foods. Higher microbial counts were founds on Moin-moin sample and this may be attributed to its high moisture content which is found to range from 64.2 to 70.0 %. The comparison of this research finding with international standard justified the safety of consumers and concludes the acceptability of these foods as safe to eat even though the presence of microorganisms such as Aspergilus spp. has been found to pose serious public health issue such as aflatoxin intoxication","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135864182","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 : 2023-09-18DOI: 10.21303/2504-5695.2023.003033
Paul Chaibva, Edith Mugehu, Pepukai Manjeru
Fruit tree improvement has taken great strides by roping in improved and efficient biotechnological tools to increase fruit yield and quality to meet local and export demands. For the past decade, the RNA-Seq tool has successfully been used in fruit tree improvement programs to identify genes, dissect complex traits, and understand different molecular pathways and differential expression of genes. However, despite their growing importance in food and nutrition security, medicinal uses, and climate change mitigation strategies, very little has been done to improve the pomological traits of African indigenous fruits, especially at the molecular level. African indigenous fruit trees exhibit unexplained variation in flowering, fruit load, fruit size, fruit ripening, fruit taste, fruit nutritional composition and shelf-life. The booming local commercial companies and export markets are demanding consistent quality indigenous fruits. This has necessitated the need for fast and effective tools that will hasten the understanding and improvement of fruiting qualities. The improvement of fruiting and fruit qualities will go a long way in accelerating the domestication and commercialization of African indigenous fruit trees. This review paper gives molecular biology insights on how RNA-Seq has been successfully used in fruit improvement of exotic fruits through gene identification, comparative transcriptome analysis under different conditions, and understanding molecular pathways that influence important pomological traits. The review article also unearths opportunities where RNA-Seq can improve our knowledge and improvement of undesirable traits common in African indigenous fruits
{"title":"Insights on the potential of RNA-Seq on improving pomological traits of African indigenous fruit trees: a mini review","authors":"Paul Chaibva, Edith Mugehu, Pepukai Manjeru","doi":"10.21303/2504-5695.2023.003033","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003033","url":null,"abstract":"Fruit tree improvement has taken great strides by roping in improved and efficient biotechnological tools to increase fruit yield and quality to meet local and export demands. For the past decade, the RNA-Seq tool has successfully been used in fruit tree improvement programs to identify genes, dissect complex traits, and understand different molecular pathways and differential expression of genes. However, despite their growing importance in food and nutrition security, medicinal uses, and climate change mitigation strategies, very little has been done to improve the pomological traits of African indigenous fruits, especially at the molecular level. African indigenous fruit trees exhibit unexplained variation in flowering, fruit load, fruit size, fruit ripening, fruit taste, fruit nutritional composition and shelf-life. The booming local commercial companies and export markets are demanding consistent quality indigenous fruits. This has necessitated the need for fast and effective tools that will hasten the understanding and improvement of fruiting qualities. The improvement of fruiting and fruit qualities will go a long way in accelerating the domestication and commercialization of African indigenous fruit trees. This review paper gives molecular biology insights on how RNA-Seq has been successfully used in fruit improvement of exotic fruits through gene identification, comparative transcriptome analysis under different conditions, and understanding molecular pathways that influence important pomological traits. The review article also unearths opportunities where RNA-Seq can improve our knowledge and improvement of undesirable traits common in African indigenous fruits","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135208483","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}
An experiment was set up in a Completely Randomized Design (CRD) to examine the influence of nursery growing methods and growth medium on fever, tea germination, and seedling development. Two nursery growth methods (Conventional-CON and Float tray system FTs) and six different growing medium (pine bark, peat moss, coco peat, vermiculite, sand, and cattle manure) were used. ANOVA was used to compare treatment means, and means were separated using the Least Significant Difference (LSD) at a 5 % significance level. The nursery growing method and growth material exhibited a strong interaction regarding the germination index, germination percentage, seedling height, leaf area, root length, density, and final crop stand. The float tray approach yielded the greatest germination index for peat moss and the lowest for cattle manure. In the float tray method, peat moss and coco peat had the highest germination percentages, whereas cattle manure had the lowest. Under the float tray technique, the tallest seedlings emerged in peat moss and the smallest in coco peat. Peat moss had the most leaf area in the float tray system, whereas coco peat had the least in the conventional technique. Peat moss in the float tray system had the highest root length density while coco peat in the conventional technique had the lowest. Peat moss in the float tray system had the highest final crop stand, whereas seedlings in the conventional and float tray systems had nothing. based on the findings, it is recommended that fever tea seedlings be grown on peat moss using the float tray method
采用完全随机设计(CRD)，研究苗圃栽培方式和培养基对茶树发热、发芽率和幼苗发育的影响。采用两种苗圃生长方法(Conventional-CON和Float tray system FTs)和6种不同的生长介质(松皮、泥炭苔藓、椰子泥炭、蛭石、沙子和牛粪)。采用方差分析(ANOVA)比较治疗方法，在5%的显著性水平上使用最低显著性差异(Least Significant Difference, LSD)进行分离。苗圃生长方式和生长材料在发芽指数、发芽率、苗高、叶面积、根长、密度和最终林分等方面表现出较强的交互作用。浮盘法泥炭苔藓萌发指数最高，牛粪萌发指数最低。浮盘法发芽率最高的是泥炭苔和椰泥，发芽率最低的是牛粪。在浮盘法下，泥炭苔苗最高，可可泥炭苗最小。浮盘系统中泥炭苔的叶面积最大，而常规系统中可可泥炭的叶面积最小。浮盘法的泥炭苔根长密度最高，常规法的可可泥炭根长密度最低。浮盘系统中泥炭苔藓的最终林分最高，而传统和浮盘系统中的幼苗则没有。在此基础上，建议采用浮盘法在泥炭苔上种植热茶苗
{"title":"Different nursery growing systems and growth media improved germination and seedling growth of fever tea (Lippia javanica)","authors":"Ignatius Chagonda, Paul Chaibva, Nigel Ntini, Munyaradzi Gwazane, Blessing Ndau, Wonder Ngezimana, Taurira Mtaita, Moses Mutetwa","doi":"10.21303/2504-5695.2023.003040","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.003040","url":null,"abstract":"An experiment was set up in a Completely Randomized Design (CRD) to examine the influence of nursery growing methods and growth medium on fever, tea germination, and seedling development. Two nursery growth methods (Conventional-CON and Float tray system FTs) and six different growing medium (pine bark, peat moss, coco peat, vermiculite, sand, and cattle manure) were used. ANOVA was used to compare treatment means, and means were separated using the Least Significant Difference (LSD) at a 5 % significance level. The nursery growing method and growth material exhibited a strong interaction regarding the germination index, germination percentage, seedling height, leaf area, root length, density, and final crop stand. The float tray approach yielded the greatest germination index for peat moss and the lowest for cattle manure. In the float tray method, peat moss and coco peat had the highest germination percentages, whereas cattle manure had the lowest. Under the float tray technique, the tallest seedlings emerged in peat moss and the smallest in coco peat. Peat moss had the most leaf area in the float tray system, whereas coco peat had the least in the conventional technique. Peat moss in the float tray system had the highest root length density while coco peat in the conventional technique had the lowest. Peat moss in the float tray system had the highest final crop stand, whereas seedlings in the conventional and float tray systems had nothing. based on the findings, it is recommended that fever tea seedlings be grown on peat moss using the float tray method","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135208481","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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