scholarly journals Assessment of water-holding capacity of leaves of Armeniaca vulgaris Lam. in the conditions of the Zhezkazgan region (the Central Kazakstan)

2021 ◽  
Vol 103 (3) ◽  
pp. 49-56
Author(s):  
Margarita Ishmuratova ◽  
◽  
Andrey Matveev ◽  
Saltanat Tleukenova ◽  
Assel Zhumina ◽  
...  
Keyword(s):  
Water Content ◽  
Drip Irrigation ◽  
Low Temperatures ◽  
Water Holding Capacity ◽  
Leaf Water Content ◽  
Industrial Region ◽  
Traditional Irrigation ◽  
Maximum Parameters ◽  
Water Holding ◽  
Environmental Importance

The expansion of the existing range of tree crops for the greening of settlements is of practical and environmental importance. In the Zhezkazgan industrial region it is necessary to select plants that are resistant to heat, drought, low temperatures and atmospheric pollution, which limits the species composition. In present article studies are conducted to assess the water content in the leaves of Armeniaca vulgaris Lam. during the vegetation season under growing using traditional furrow watering and drip irrigation. The assessment of leaf water content showed maximum parameters in May, a decrease in June and July, and repeated increase in August of 2020–2021. Minimum indicators of water-holding capacity are noted in May, maximum — in June. Leaves of plants grown on drip irrigation had parameters of water-holding capacity 1.3–3.9 % higher than under the traditional irrigation method, which indicates a better moisture supply. In general, the water content of apricot leaves was above 50 %, which shows sufficient water supply. The results showed the resistance of Armeniaca vulgaris plants to heat and drought, so, this species is recommended for use in green construction of the Zhezkazgan industrial region.

scholarly journals Physiological aspects of drought resistance of cherry varieties

2021 ◽  
Vol 2(26) ◽  
pp. 89-99
Author(s):  
R.Sh. Zaremuk ◽  
◽  
T.A. Kopnina ◽  
Yu.A. Dolya ◽  
◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Water Content ◽  
Water Regime ◽  
Humus Content ◽  
Leaf Water ◽  
Water Holding Capacity ◽  
Leaf Water Content ◽  
Physiological Indicators ◽  
Drought Resistant ◽  
Water Holding

There is an abnormal increase in average summer temperature in the southern region (Krasnodar Territory). This, more than ever, actualizes the problem of identifying drought-resistant varieties of fruit crops, including cherry. The purpose of this research was to study the physiological indicators of water regime: loss of water, water-holding capacity, leaf water content, abscisic acid content in leaves of different varieties of Cerasus vulgaris Mill., which determine resistance to temperature stress, as well as to identify the most drought-tolerant varieties to optimize the range of varieties for the south of our country. The studies were carried out in 2018–2019 in the Prikuban fruit-growing zone of the Krasnodar Territory. Sixteen varieties of Cerasus vulgaris Mill. were the objects of the research. Varieties ʻKrasnodarskaya sladkayaʼ and ʻKazachkaʼ served as a control. Planting schemes – 6 × 4 m and 5 × 3 m. Soil – chernozems leached. pHwater – 6.8–7.22. Humus content – 3.47 %. In summer, meteorological conditions were characterized by an abnormal temperature rise (up to 39.3 ℃) and extended periods of drought. Studying of water regime was carried out according to the modified methodology of M. D. Kushnerenko using the gravimetric method. In laboratory experiments, we used the capillary electrophoresis “Kapel 104 P” (power supply with a positive polarity; equipped with a photometric detector; set wavelength – 254 nm). In the course of the research, we revealed that the water content in cherry leaves during the period of the adverse draught (in July) was 57.9 %; in the context of studied cherry varieties, it varied insignificantly (Cv = 4.4 %). For two hours, the loss of water by the leaf apparatus was not high – from 6.5 % to 11.9 % with a low coefficient of variation by varieties (Cv = 1.9 %). The water-holding capacity of leaf tissues was 19.6 %, the range of variability of which was insignificant by varieties (Cv = 18.0–24.2 %). The average content of abscisic acid in cherry leaves was 4.3 mg/kg and varied depending on the studied cherry varieties within the range of 1.5–14.2 mg/kg. According to the complex of physiological indicators of the water regime (low water loss (6.5–7.9 %), high water-holding capacity (19.4–24.2 %) and leaf water content (58.1–61.9 %), as well as increased abscisic acids content (11.0–14.2 mg/kg)), such cherry varieties/cultivars as ʻDuke Ivanovnaʼ, ʻDuke Khodosaʼ, ʻFeyaʼ, ʻMolodezhnayaʼ and ʻErdi Botermoʼ were classified as highly drought-resistant. They are recommended for expanding the range of adaptive cherry varieties/cultivars in the southern part of Russia.

scholarly journals Indicators of the water regime of some varieties of chrysanthemums in the conditions of the South Ural

2021 ◽  
Vol 10 (1) ◽  
pp. 57-64
Author(s):  
Svetlana Galimullovna Denisova ◽  
Antonina Anatolyevna Reut
Keyword(s):  
Water Content ◽  
Water Deficit ◽  
Water Regime ◽  
Water Holding Capacity ◽  
Research Centre ◽  
Total Water Content ◽  
Total Water ◽  
The South ◽  
Irreversible Damage ◽  
Water Holding

In introduction studies, it is of great importance to determine how favorable the water balance of the studied species is under given environmental conditions. The aim of the research was to study the water regime of some varieties of chrysanthemums in the conditions of the Southern Ural. The study was conducted in 20182020 on the basis of the South-Ural Botanical Garden-Institute of the Ufa Federal Research Centre of Russian Academy of Sciences. The objects of the study were 23 varieties of Chrysanthemum hortorum Bailey. In the course of the research, the total water content, water-holding capacity, the content of mobile moisture, water deficit, and sublethal water deficit were determined. The analysis of water regime indicators is based on the method of artificial wilting (V.N. Tarenkov, L.N. Ivanova) and the method of saturation of plant samples (V.P. Moiseev, N.P. Reshetsky). Sublethal water deficit was determined by the method of T.K. Goryshina, L.I. Samsonova, modified by N.I. Bobrovskaya. The calculations were carried out by standard methods using statistical packages of the Microsoft Excel 2003 and the Agros 2.13 program. The studies made it possible to determine the value of the sublethal water deficit (28,4%) for the varieties of chrysanthemums in the conditions of the Bashkir Ural. It was found that the studied varieties during the growing season did not experience such a moisture deficit in the tissues that could lead to irreversible damage to the assimilating organs. Our experiments showed that chrysanthemum varieties in the Bashkir Cis-Ural under the same soil-climatic and agrotechnical conditions had the following range of indicators of total water content 70,090,4% and water-holding capacity 19,0064,6%. The analysis of variance revealed significant differences between water-holding capacity and the content of mobile moisture by varieties, the share of influence was 27,8531,71%. As a result of the correlation-regression analysis, the authors revealed a direct dependence of the indicators of mobile moisture content on the total water content, and an inverse one on the indicators of the content of mobile moisture and water-holding capacity.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals Effects of water deficit on the growth and yield formation of maize (Zea mays L.)

2017 ◽  
pp. 143-148
Author(s):  
Mahama Salifu
Keyword(s):  
Water Content ◽  
Soil Water ◽  
Soil Water Content ◽  
Water Deficit ◽  
Crop Production ◽  
Water Holding Capacity ◽  
Field Soil ◽  
The World ◽  
Soil Water Holding Capacity ◽  
Water Holding

Maize (Zea mays L.) is the most important consuming cereal crop in the world after rice and wheat. This requires an understanding of various management practices as well as conditions that affect maize crop performance. Water deficit stress during crop production is one of the most serious threats to crop production in most parts of the world and drought stress or water deficit is an inevitable and recurring feature of global agriculture and it is against this background that field study of crops response to water deficit is very important to crop producer and researchers to maximize yield and improve crop production in this era of unpredicted climatic changes the world over.A pot experiment was carried out to determine the effects of water deficit on growth and yield formation of maize. Two maize cultivars were used Xundan20 and Zhongdan5485. Three levels of soil water content were used in two stages of water control levels at two stages of the maize plant development1. The JOINTING STAGE: A. CONTROL (CK) soil water content: from 70% to 80% of soil water holding capacity at the field, soil water content: from 55% to 65% of soil water holding capacity at the field, soil water content: from 40% to 50% of the Soil water holding capacity at the field.2. The BIG FLARE PERIOD: A. CONTROL (CK) soil water content: from 75% to 85% of soil water holding capacity at the field, soil water content: from 58% to 68% of soil water holding capacity at the field, soil water content: from 45% to 55% of the soil water holding capacity at the field.This research mainly studied the effects of water deficit on physiological, morphology and the agronomical characteristics of the maize plant at the different water stress levels.The importance of these results in this experiment will enable plant producers to focus and have a fair idea as to which stage of the maize plant’s development that much attention must be given to in terms of water supply.

scholarly journals The effects of Mo, Cu, Mn on some physiological indexes of common bean variety NHPO4 at seedling stage

2019 ◽  
Vol 15 (3) ◽  
pp. 117
Author(s):  
Le Van Trong Trong ◽  
Bui Bao Thinh
Keyword(s):  
Common Bean ◽  
Water Content ◽  
Chlorophyll Content ◽  
Scientific Basis ◽  
Water Holding Capacity ◽  
Seedling Stage ◽  
Bean Variety ◽  
Physiological Indexes ◽  
The Common ◽  
Water Holding

This paper presents the results about effect of Mo, Cu, Mn to some physiological indexes of common bean variety NHP04 at seedling stage. The results showed that Mo, Cu and Mn affected water content in leaves, water holding capacity, transpiration intensity and chlorophyll content in leaves, in which Mo had the most effect. The results of this research can serve as scientific basis to enhance the tolerance and productivity of the common bean varieties and the plant.

scholarly journals Physical characteristics and organoleptic of chicken crepes

2021 ◽  
Vol 888 (1) ◽  
pp. 012043
Author(s):  
K K A D Bulang ◽  
A Susilo ◽  
K U Al Awwaly
Keyword(s):  
Water Content ◽  
Fast Food ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Significant Difference ◽  
Rate Test ◽  
Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

scholarly journals Signifikasi Kualitas Daging Ayam Broiler Siap Konsumsi Berdasarkan pada Pengaturan Setting Zona Produksi di dalam Panjang Closed House Berbeda di Musim Kemarau

2020 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Kartika Yaning Alifia ◽  
Teysar Adi Sarjana ◽  
Rina Muryani
Keyword(s):  
Water Content ◽  
Meat Quality ◽  
Fat Content ◽  
Dry Season ◽  
Water Holding Capacity ◽  
Stress Index ◽  
Broiler Meat ◽  
White Striping ◽  
Broiler Meat Quality ◽  
Water Holding

Penelitian ini bertujuan untuk mengkaji perubahan kualitas daging ayam broiler akibat peningkatan mikroklimatik amonia pada zona penempatan ayam dan panjang kandang di musim kemarau. Materi yang digunakan yaitu 600 ekor DOC broiler unsexed. Parameter yang diamati adalah kualitas daging ayam yang meliputi pH, Water Holding Capacity (WHC), kadar air, kadar lemak, kadar protein dan ukuran white striping. Parameter makroklimat, mikroklimat, mikroklimatik amonia dan Heat Stres Index (HSI) pada setiap zona juga diamati sebagai gambaran kondisi penelitian. Hasil penelitian menunjukkan bahwa zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimplikasi terhadap perubahan mikroklimat dan peningkatan mikroklimatik amonia. Hasil penelitian juga menunjukkan terdapat interaksi antara zona penempatan ayam dan panjang kandang. Nilai pH dada dan kadar air paha yang ditempatkan pada zona penempatan lebih jauh dari inlet signifikan lebih rendah. Nilai pH paha dan kadar air dada tidak mengalami perubahan signifikan akibat zona penempatan lebih jauh dari inlet dan kandang dengan panjang 60 m namun signifikan lebih rendah pada penempatan ayam zona 4 dan kandang 120 m. Sebaliknya, dimensi lebar white striping signifikan lebih besar pada zona penempatan ayam lebih jauh dari inlet dan pada kandang 60 m. Kandang dengan panjang 120 m signifikan memiliki WHC dan kadar lemak dada lebih rendah. Disimpulkan dari penelitian ini, zona penempatan ayam lebih jauh dari inlet dan kandang lebih panjang berimpilkasi pada peningkatan mikroklimatik amonia sehingga dapat menurunkan kualitas fisik dan kimiawi daging ayam broiler.Changes in Broiler Meat Quality due to Increased Microclimatic Ammonia in Chicken Placement Zone and House Length Differences in the Dry Season Abstract The aim of this research is to examine changes in broiler meat quality due to placement zone and length of farm in the dry season. Six hundred DOC broilers unsexed were used in this research. The parameters were meat quality, i.e. pH, Water Holding Capacity (WHC), water content, fat content, protein content, and size of white striping. The parameters of macroclimate, microclimate, microclimatic ammonia, and Heat Stress Index (HSI) in each zone were also observed. As found in the research, the farther zone from the inlet and the longest house, the higher microclimatic ammonia. The results showed that there was interaction between chicken placement zone and house length differences. The chicken placement zone farther from the inlet had significantly lower breast pH and thigh water content. No significant changes on thigh pH value and breast water content upon the placement zone farther from the inlet and house of 60 m length, but significantly lower in the chicken placement of zone 4 and the house with 120 m of length. Whereas the width dimensions of white striping were significantly greater in the placement zones of chickens farther from the inlet with 60 m of house length. The 120 m house length was significantly having a lower WHC and fat content on breast meat. As conclusion, chicken placement in farther zone from inlet and longer house had implications on the increase of microclimatic ammonia, which led to decrease the physical and chemical broiler chicken meat quality. 

Sign in / Sign up

Export Citation Format

Share Document