scholarly journals Rootstock Effect on Physico-Chemical and Nutritional Quality of Mandarin ‘Clemenules’ during the Harvest Season

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1350 ◽  
Author(s):  
Julia Morales ◽  
Almudena Bermejo ◽  
Pilar Navarro ◽  
Alejandra Salvador
Keyword(s):  
Acid Content ◽  
Nutritional Quality ◽  
Color Change ◽  
Quality Parameters ◽  
Maturity Indices ◽  
Physico Chemical ◽  
Fruit Maturity ◽  
Different Seasons ◽  
Citric Acid Content

This study reports the influence of eight rootstocks (‘Carrizo’ (CC), ‘C-35’ (C35) ‘Cleopatra’ (CL), ‘Volkameriana’ (VK), ‘Macrophylla’ (M), ‘Forner-Alcaide 5’ (FA5), ‘Forner-Alcaide 13’ (FA13) and ‘Forner-Alcaide V17’ (V17)) on the physico-chemical and nutritional quality of ‘Clemenules’ mandarins at three harvest times during two seasons. Fruit quality parameters were influenced by rootstocks, and this effect was mostly harvest time -dependent. External color was overall influenced by rootstocks upon the first harvest. FA13 and C35 induced a breakthrough in color change, while V17 brought about the greatest color increase. CL and V17 initially delayed the fruit maturity index. In the last harvest, while CL had one of the highest maturity indices, V17 exhibited the lowest as acidity was maintained as harvest advanced. The CC and M fruit had the highest and lowest sucrose content, respectively. The highest glucose and fructose contents in fruit were induced by V17, FA5 and CC. The highest citric acid content was displayed by V17 in all the harvests. The FA13, C35 and VK fruit exhibited the highest malic acid content. The effect that rootstock exert on ascorbic acid and flavonoid content depends on the studied season. The results reveal the importance of conducting studies during different seasons to obtain robust results.

scholarly journals Assessment of the Water Quality of Jatiluhur Reservoir, the Downstream of Citarum Cascade River, Using Selected Physico-Chemical Parameters

2014 ◽  
Vol 10 (1) ◽  
Author(s):  
Lieza Corsita ◽  
Arwin Arwin ◽  
Barti Setiani Muntalif ◽  
Indah Rachmatiah Salami
Keyword(s):  
Water Quality ◽  
Dissolved Oxygen ◽  
Water Level ◽  
Hydrological Regime ◽  
Quality Parameters ◽  
Biological Data ◽  
Chemical Parameters ◽  
Stream Flows ◽  
Physico Chemical

Physico-chemistry and biological data were investigated  from  October 2010 until April 2011 of Jatiluhur reservoir. A total of six sampling stations were selected for this study. The discharge and hidrological data were obtained from Perum Jasa Tirta II Jatiluhur. The results showed that the hydrological regime in the reservoir Jatiluhur was affected by global phenomenon La Nina events in 2010 and early in 2011. Stream flows were determined during sampling to range from 78  to 482.5 m3/s. The water quality findings were as follows: pH (6.93-8.81), temperature (26.37-30.6°C), dissolved oxygen (0.733-5.2 mg/l), conductivity (2.45-233µmhos/cm), COD (7.36-96.9 mg/l), turbidity (4.063-65.6 NTU), total phosphate (0.002-0.324 mg/l), total nitrogen (0.99-5.96 mg/l), chlorophyl (2.237-43.37 mg/m3), visibility (30-160 cm). The eutrophication was pronounced at Jatiluhur reservoir. Canonical Correspendence Analysis found that some water quality parameters correlated positively with the discharge and the water level.

scholarly journals Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

2018 ◽  
Author(s):  
V.C. Suvarna ◽  
N. Nivetha ◽  
A.J. Shraddha ◽  
R.U. Abhishek
Keyword(s):  
Phytic Acid ◽  
Linum Usitatissimum ◽  
Acid Content ◽  
Nutritional Quality ◽  
Fiber Quality ◽  
Phytic Acid Content ◽  
Nutritional Factors ◽  
Linum Usitatissimum L ◽  
Iron And Calcium

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

scholarly journals Productivity and nutritional quality of Urochloa brizantha cv. BRS Piatã grass fertirrigated with swine wastewater in different seasons of the year

2017 ◽  
Vol 11 (10) ◽  
pp. 1366-1373 ◽  
Author(s):  
Eder Pereira Gomes ◽  
◽  
Arthur Carniato Sanches ◽  
José Gutemberg Gimenes Deboleto ◽  
Fernanda Lamede Ferreira de Jesus ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Swine Wastewater ◽  
Different Seasons ◽  
Urochloa Brizantha

scholarly journals Approach to tap water safety analysis in terms of biostability

2018 ◽  
Vol 59 ◽  
pp. 00005
Author(s):  
Barbara Tchórzewska-Cieślak ◽  
Dorota Papciak ◽  
Katarzyna Pietrucha-Urbanik ◽  
Andżelika Pietrzyk
Keyword(s):  
Distribution System ◽  
Tap Water ◽  
Treatment Plant ◽  
Water Treatment Plant ◽  
Quality Parameters ◽  
Water Safety ◽  
Physico Chemical ◽  
The Subject ◽  
Increased Susceptibility

The subject of the work is the analysis and assessment of the risk of biological instability of water. The lack of water stability causes the increased susceptibility of the distribution system to secondary microbial contamination of water and constitutes a hazard for consumers’ health. The risk is expressed as the loss of water supply safety and distinguishes a failure of not meeting certain water quality parameters that can influence physico-chemical parameters and the bacteriological quality of the water supplied to the consumers. In the paper the method of analysing and evaluating the risk of loss of biostability of tap water is presented. The presented analysis was performed on the basis of the operating data from the water treatment plant.

scholarly journals Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

scholarly journals The Effect of the Drying Method on the Quality of Dried Kiwi Slices

2017 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Kamyar Movagharnejad ◽  
Sepideh Pouya
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Freeze Drying ◽  
Color Change ◽  
Ascorbic Acid Content ◽  
Standard Methods ◽  
Freeze Dryer ◽  
Microwave Dryer

Abstract— Drying is known as a food preservation method which increases the food’s storage time by water reduction. Traditional drying consisted of open sun-drying, but different industrial dryers have been widely used in recent times. The new dryers consist of convective, infrared, ultrasound, freeze fluidized bed and freeze dryers. All of these dryers reduce the water content but under different mechanisms which leads to the end products with different qualities. In this study we aim to compare the difference in quality of kiwi fruit slices dried by three different dryers: 1. Convective tray dryer, 2. Microwave dryer and 3. Freeze dryer. The tray dryer experiments were conducted in two air temperatures of 60 and 80oC in the constant air velocity of 0.8 m/s. The microwave dryer operated in 3 output powers of 180, 270 and 360 W. The condenser temperature and pressure in the freeze dryer reduced to -50oC and 0.1 mbar, respectively. The operating conditions and time were regulated so that the moisture content of all dried samples reduced to nearly 10% in the wet basis. The three parameters of color change, ascorbic acid and antioxidant reduction were selected as the measuring criteria for the comparison of the product qualities. The experiments show that the freeze drying caused the minimum color change while the microwave drying in the maximum power of 360W caused the maximum amount of color change. The concentration of ascorbic acid was measured in the fresh fruits and dried samples by standard methods. The measurements proved that the ascorbic acid content of the freeze dried samples was 80% of the fresh fruits. The ascorbic acid content of other samples was much lower. The antioxidant activity of the dried samples and the fresh fruits was also measured by standard methods and the experimental data also showed that the freeze drying causes the minimum reduction in the antioxidant activity.

scholarly journals Effects of Fruit Maturity, Bean Fermentation and Roasting Time on Physico-Chemical Characters of Robusta Coffee

2017 ◽  
Vol 4 (3) ◽  
pp. 163
Author(s):  
Elsera Br Tarigan ◽  
Juniaty Towaha
Keyword(s):  
Moisture Content ◽  
Flavor Quality ◽  
Maturity Level ◽  
Fermentation Time ◽  
Robusta Coffee ◽  
Physico Chemical ◽  
Fruit Maturity ◽  
Foreign Materials ◽  
Roasting Time

<em>Robusta coffee is the most widely cultivated coffee in Indonesia. However, flavor quality of coffee is low due to improper harvesting and postharvest handling by farmers. Flavor quality mostly determined by fruit maturity level, fermentation and roasting time. The research aimed to investigate the effect of fruit maturity level, fermentation and roasting time on the physico-chemical characteristics of Robusta coffee. The research was conducted at Indonesian Industrial and Beverage Crops Research Institute (IIBCRI), from May to July 2017, used a completely ranndomized block design with 3 factors. The first factor was fruit maturity level (red and reddish yellow), second factor was bean fermentation (24 and 36 hours) and the third factor was roasting time (10 and 13 minutes). Physical quality covered percentage of live insects, moisture content, foreign materials and amount of defective beans. Chemical quality covered moisture content, ash, fat, protein, caffeine and acidity. The results showed that physical quality of fermented beans i.e. moisture content and amount of defective beans were affected by fruit maturity level and fermentation time, while foreign materials is affected by the interaction between these two factors. Chemical quality of coffee i.e. fat and caffeine content were affected by the interaction between fruit maturity level, and fermentation and roasting time. Water and protein content were affected by interaction between fruit maturity level and fermentation time, and interaction between fruit maturity level and roasting time. The ash content is affected by the roasting time, whereas pH is affected by fermentation time and roasting time.</em>

scholarly journals     Study  of ecology and interrelationship of parameters in two Ecologically Different  Beels in Gangetic plain of West Bengal, India   

2021 ◽  
Author(s):  
Golam Ziauddin
Keyword(s):  
Water Quality ◽  
West Bengal ◽  
Quality Parameters ◽  
Pollution Load ◽  
Chemical Parameters ◽  
Dominant Group ◽  
Gangetic Plain ◽  
Closed Type ◽  
Physico Chemical ◽  
Different Seasons

Physical, chemical, and biological parameters of the Kole (Open type) and Suguna (Closed type) wetlands have been investigated from January 2011 to December 2013. These lakes are locally called as Baur.The work has been carried out for one and half year period from nov 2011- May2013 in different seasons viz. monsoon, post monsoon and premonsoon respectively in order to assess water quality parameters and diversity of biotic communities. The present article attempts to investigate the possible interrelationship among the physicochemical parameters and biotic communities of both the beels. During the investigation, zooplankton diversity was observed high in the wetland. Rotifers were the most dominant group followed by Cladocera, Copepoda, Protozoa and Ostracoda during the investigation. There is a high density of zooplankton in monsoon than compare to other seasons indicate good water quality and less pollution load in both beels. These investigations will be the basic guidelines for the researcher in the field of ecology of beels. The comparison of the ecological parameters of these two lakes is attempted in the present investigation. The study aim to investigate the diversity of biotic communities in relation to physico-chemical parameters of surface water in gangetic plain. Physico-chemical parameters of both the beels revealed well marked fluctuations with maxima and minima values of each parameter during specific months and analysis of biotic communities revealed seasonal variations with an increase during summer and a fall during winter and monsoon seasons.

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