Pub Date : 2011-10-01DOI: 10.17660/ACTAHORTIC.2011.911.11
R. Awodoyin, O. Olubode
The critical period of weed interference is defined as the period in the life cycle of a crop during which it must be kept free of weeds to prevent unacceptable yield losses. The critical period of weed interference in okra [Abelmoschus esculentus (L.) Moench] was determined in the field trials during two cropping seasons (2006 and 2007) in the crop garden of the Department of Crop Protection and Environmental Biology, University of Ibadan, Ibadan located in the rainforest-savanna transition ecological zone of Nigeria. The study, consisting of two sets of treatments was carried out in a randomized complete block design with three replicates. In the first set of treatments, the crop was kept free of weeds for the first 2, 4, 6 and 8 weeks after planting (WAP) and subsequently weeds were allowed to grow (weed-free then weedy, WF-WD) until harvest, to determine the growth stage at which emerging weeds would no longer reduce the crop yields. In the second set of treatments, weeds were permitted to grow with the crop for an increasing length of time as listed above and subsequently the plots remained weed-free (weedy then weed-free, WD-WF) to determine the period at which weeds emerging with the crop began to suppress the growth of the crop and reduce its yield. Seasonlong weed-free (WD-0-WF) and weedy (WF-0-WD) treatments served as checks to compare weed competition and yield losses with other treatments. Season-long weed interference with okra resulted in 42.3% and 33.3% reduction in plant height, 54.9% and 45.5% reduction in stem diameter and 71.2% and 79.5% reduction in okra shoot dry weight in 2006 and 2007, respectively. Weeds that interfered with okra from 2 WAP resulted in 79.8% and 72.5% fresh fruit yield reduction in 2006 and 2007 respectively, and weed interference with okra from 8 WAP resulted in 19.8% and 19.6% yield losses in 2006 and 2007, respectively. Thirty one (31) weed species were enumerated in the study area with dicotyledons being the most prevalent (80.7%). The most important of the weed species among the dicotyledons was Synedrella As. J. Food Ag-Ind. 2009, Special Issue, S288-S296 289 nodiflora (RIV=12.5%) and among the monocotyledons was Panicum repens (RIV=9.5%). The Shannon-Wiener Index and Equitability index for the community was 2.804 and 0.817, respectively. In 2006, weeds that interfered with okra for the first 2 WAP resulted in 17% yield reduction while the season-long interference resulted in a 90.2% yield reduction. Also in 2007, competition between weeds and okra for the first 2 WAP and season-long interference resulted in 16.4% and 92.2% fresh fruit yield reduction, respectively. Results in the two cropping seasons showed that, to prevent >10% fruit yield losses in okra, the field must be kept free of weeds throughout the entire growing cycle.
杂草干扰的关键期定义为作物生命周期中必须保持无杂草的时期，以防止不可接受的产量损失。秋葵杂草干扰的关键时期研究Moench]是在两个种植季节(2006年和2007年)在伊巴丹大学作物保护和环境生物学系的作物园内进行的田间试验中确定的，伊巴丹大学位于尼日利亚的热带雨林-热带草原过渡生态区。该研究由两组处理组成，采用随机完全区组设计，有3个重复。在第一组处理中，种植后的前2周、4周、6周和8周(WAP)保持作物无杂草，随后允许杂草生长(无杂草，然后杂草，WF-WD)直到收获，以确定新出现的杂草不再降低作物产量的生长阶段。在第二组处理中，如上文所列，杂草随作物生长的时间越来越长，随后地块保持无杂草(杂草然后无杂草，WD-WF)，以确定杂草随作物出现开始抑制作物生长并降低其产量的时期。季节性无杂草(WD-0-WF)和有杂草(WF-0-WD)处理作为对照，与其他处理比较杂草竞争和产量损失。在2006年和2007年，杂草对秋葵的长期干扰导致秋葵株高降低42.3%和33.3%，茎粗降低54.9%和45.5%，地上部干重降低71.2%和79.5%。杂草干扰2个WAP的秋葵，2006年和2007年鲜果产量分别下降79.8%和72.5%，杂草干扰8个WAP的秋葵，2006年和2007年鲜果产量分别下降19.8%和19.6%。研究区共有31种杂草，以双子叶类杂草最多(80.7%)。最重要的在双子叶植物是Synedrella杂草物种。J.食品农业;2009, Special Issue, S288-S296 289 nodiflora (RIV=12.5%)，单子叶植物中有Panicum repens (RIV=9.5%)。群落的Shannon-Wiener指数为2.804，公平性指数为0.817。2006年，杂草干扰秋葵的前2个WAP导致产量下降17%，而整个季节的干扰导致产量下降90.2%。同样在2007年，杂草和秋葵对前2个WAP的竞争和整个季节的干扰分别导致新鲜水果产量下降16.4%和92.2%。两个种植季的结果表明，为了防止秋葵果实损失>10%，必须在整个生长周期内保持田地无杂草。
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Pub Date : 1900-01-01DOI: 10.31357/fapsmst.2008.00486
P. Silva, A. Bamunuarachchi
According to previous research, tender coconut water (Cocos nucifera) is one of the highest sources of electrolytes known to man. It contains sugar, vitamins, minerals, potassium, magnesium, fibre, proteins and antioxidants. Coconut flesh is sweet and contains less sugar, more protein than many popular fruit. It has less fat, and these have a high proportion of saturated fat, and it is relatively high in minerals such as iron, phosphorus and zinc. Both tender coconut water and coconut flesh are used as food and medicine. Recently, modern medicinal research has confirmed many health benefits traditionally attributed to this remarkable tender coconut water and flesh. In this research the coconut was studied as a source of nutrients, as well as how to retain these nutrients during processing for the preparation of a carbonated beverage & coconut jam. Carbonated tender coconut water and coconut jam provide a range of nutrients which are necessary for human health. A series of chemical, nutrient and sensory tests for beverage and jam were conducted. The developed carbonated tender coconut water had many beneficial effects because it had added lime juice and vitamin C (ascorbic acid). According to analysis of the results, the two products are nutritionally rich.
{"title":"Manufacture of carbonated tender coconut water and development of a process for the utilization of coconut flesh.","authors":"P. Silva, A. Bamunuarachchi","doi":"10.31357/fapsmst.2008.00486","DOIUrl":"https://doi.org/10.31357/fapsmst.2008.00486","url":null,"abstract":"According to previous research, tender coconut water (Cocos nucifera) is one of the highest sources of electrolytes known to man. It contains sugar, vitamins, minerals, potassium, magnesium, fibre, proteins and antioxidants. Coconut flesh is sweet and contains less sugar, more protein than many popular fruit. It has less fat, and these have a high proportion of saturated fat, and it is relatively high in minerals such as iron, phosphorus and zinc. Both tender coconut water and coconut flesh are used as food and medicine. Recently, modern medicinal research has confirmed many health benefits traditionally attributed to this remarkable tender coconut water and flesh. In this research the coconut was studied as a source of nutrients, as well as how to retain these nutrients during processing for the preparation of a carbonated beverage & coconut jam. Carbonated tender coconut water and coconut jam provide a range of nutrients which are necessary for human health. A series of chemical, nutrient and sensory tests for beverage and jam were conducted. The developed carbonated tender coconut water had many beneficial effects because it had added lime juice and vitamin C (ascorbic acid). According to analysis of the results, the two products are nutritionally rich.","PeriodicalId":194630,"journal":{"name":"Asian Journal of Food and Agro-Industry","volume":"112 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124252550","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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