Determination of Optimum Level of Potash and its Effects on Yield and Quality of Ratoon Sugarcane

Boron is an important micronutrient, required for all plant growth, and critical for high yield and quality of crops. The aim of the present research was to determine the effects of boron on pot-grown parsley (Petroselinum sativum Hoffm.). The experimental design consisted of four treatments using Hoagland-Arnon (1950) nutrient solutions with two different boron concentrations (B1 - 15 ppm and B2 - 150 ppm), each with and without 10 ml humic acid addition (HB1 and HB2), and controls with full strength Hoagland-Arnon solutions. Growth analyses of the parsley revealed that 15 ppm boron application caused an increase in root length leaf fresh and dry weight root fresh and dry weight and leaf area compared to control values. 150 ppm B (B2) concentration decreased all growth parameters compared to controls. The two humic acid treatments (HB1 and HB2) did not increase any of those growth parameters either in controls (C) or in the two boron (B1 and B2) concentrations. Analysis by (ICP-MS) revealed that B content in the leaves increased gradually in B1 and B2, as well as in both humic treatments where in HB2 it increased to 99.38% compared to B1. In the leaves, Mn, Zn and Fe contents behaved the same as B, increasing in all treatments, with the amounts in HB2 being significantly greater than in C, B1 and B2 leaves.

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Reserves for the Increase of Yield and Quality of Winter Wheat Grain and Their Dependence on the Heterogeneity of Crops in the Conditions of the Steppe Zone of the Orenburg Urals, Russia

South of Russia ecology development ◽

10.18470/1992-1098-2020-1-79-88 ◽

2020 ◽

Vol 15 (1) ◽

pp. 79-88

Author(s):

Yu. A. Gulyanov ◽

A. A. Chibilyov ◽

A. A. Chibilyov Jr.

Keyword(s):

Winter Wheat ◽

Grain Quality ◽

Field Experiments ◽

Steppe Zone ◽

Mineral Fertilizers ◽

Regression Equations ◽

Wheat Grain ◽

Yield And Quality

Aim. Verification of scientific concepts regarding the spatial heterogeneity of field agrocenoses. Identification of the variability of phytometric and structural crop ndicators and determination of the degree of their influence on the yield and quality of winter wheat grain in the steppe zone of the Orenburg Urals.Material and Methods. Establishment of field experiments, related observations and counts in accordance with the methodology of state variety crops testing and B.A.Dospekhov's guidelin. Monitoring of winter wheat crops was carried by measuring the vegetation index (NDVI) with a Green Seeker Handheld Crop Sensor, Model HCS‐100 (Trimble, USA). Determination of grain quality indicators was conducted according to GOST 9353‐2016 Wheat – Technical Conditions. Microsoft Office Excel was employed for the correlation and regression analysis of experimental data. Results. Analysis of the intra‐field heterogeneity of winter wheat agrocenoses in terms of yield and grain quality was conducted. The dependences of yield and grain quality on the principal crop phytometric and structural parameters were defined and expressed in the form of regression equations.Сonclusion. The results of the studies attest to the growth of reserves of grain yield to 3.0 t/ha and grain quality to class I‐II class in zonal climatic conditions of optimization of environmental factors to the level of the best basic plots by levelling out field soil heterogeneity. This is possible by restoring the fertility of anthropogenically‐degraded soil through the introduction of landscape‐adaptive and resource saving farming systems, soil protective and soil restorative crop rotation, differentiated application of organic and mineral fertilizers and selection of the most adaptive varieties. We also advise the introduction of intelligent ‘digital technologies’ aimed at fuller implementation of the genetic potential of cultivated varieties with careful consideration of natural resources and the preservation of biological diversity.

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The Determination of Forage Yield and Quality of Some Silage Sorghum Cultivars in Ecological Conditions of Uşak Province

Turkish Journal of Range and Forage Science ◽

10.51801/turkjrfs.897275 ◽

2021 ◽

Author(s):

Bayram ÇELİK ◽

Mevlüt TÜRK

Keyword(s):

Forage Yield ◽

Ecological Conditions ◽

Yield And Quality

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EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

Archives of Veterinary Medicine ◽

10.46784/e-avm.v10i2.69 ◽

2017 ◽

Vol 10 (2) ◽

pp. 33-44

Author(s):

Maja Ivić ◽

Marija Jokanović ◽

Natalija Džinić ◽

Vladimir Tomović ◽

Snežana Škaljac ◽

...

Keyword(s):

Shear Force ◽

Sensory Properties ◽

Cooking Loss ◽

Chicken Breast ◽

Breast Meat ◽

Color Properties ◽

Lower Shear ◽

Yield And Quality

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

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