scholarly journals Biodiversity of Soil Microorganisms and their Effects on Disease Management at Black Pepper Farms in Gia Lai Province

2020 ◽  
pp. 1-11 ◽  
Author(s):  
Thi Huyen Nguyen ◽  
Anh Dzung Nguyen ◽  
Nguyen Quang Vinh
Keyword(s):  
Fungal Pathogens ◽  
Cellulose Degradation ◽  
Pathogenic Fungi ◽  
Black Pepper ◽  
Sustainable Production ◽  
Ecological System ◽  
Organic Fertilizers ◽  
Piper Nigrum ◽  
Total Density ◽  
Beneficial Microorganisms

Research on soil ecological systems, such as the soil characteristics and properties of the soil micro-flora system, is essential in the sustainable production of black pepper (Piper nigrum L.).The role of using beneficial microorganisms in the sustainable production of black pepper is in increase because many people are being aware of the hazards associated with consuming products with chemical substances. Twenty-seven soil samples were collected from Chu Se, Chu Prong and Duc Co district of Gia Lai province to determine the relationships between the ecological system, pathogenic fungi and nematodes in black pepper farms. The obtained results showed that the soil micro flora community was quite diverse. The average total density microorganism in Duc Co district, Chu Prong district and Chu Se district was of 8.41x106 CFU/g, 6.76x106 CFU/g and 8.91x106 CFU/g, respectively. The density of average total beneficial microorganisms in Duc Co district, Chu Prong district and Chu Se district was of 20.03x104 CFU/g, 14.25x104 CFU/g and 17.62x104 CFU/g, respectively. The use of organic fertilizers is common to the farms where high microbial densities were recorded. The relationship between the density of beneficial  microorganisms (Nitrogen fixing bacteria, Phosphorus soluble bacteria, Cellulose degradation bacteria) and the density of fungal pathogens and nematodes was negatively correlated with R = - 0.84 and R = - 0.81 respectively. The results of correlation analysis showed that the density of beneficial microorganisms in the soil and the incidence of diseases in orchards were negatively correlated (R = - 0.69). This study proposes that the correlation between the basic factor of soil ecological system with pathogenic fungi and nematodes plays a very important role in biological control and the sustainable production of black pepper.

scholarly journals Effect of fungal filtrates on germination of wheat grains and the biological control of these fungi using black pepper extract

2019 ◽  
pp. 10-18
Author(s):  
Fuzia Elfituri Muftah Eltariki ◽  
Abdulmajeed Bashir Melitan ◽  
Seok Mui Wang ◽  
Mohammed Abdelfatah Alhoot
Keyword(s):  
Biological Control ◽  
Fungal Pathogens ◽  
Agricultural Research ◽  
Germination Rate ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Potential Health ◽  
Wheat Seedlings ◽  
Wheat Grains ◽  
Rhizopus Sp

Wheat is one of the world's most abundant and essential food crops. It covers a significant area of the earth's surface, higher than any other plant, and tends to be among the top strategic crops. Wheat contamination with fungi leads to rapid deterioration of quantity and quality of wheat products. Many of those fungi are potential mycotoxins producers. This study aimed to isolate and identify fungi that contaminating the wheat grains from the Misurata Agricultural Research Center area and the South Region of Libya. Fungi contaminating wheat grains were isolated on Potato Dextrose Agar (PDA) and identified by culture characteristics and microscopically. Fungal filtrates of two fungal isolates, Aspergillus niger and Rhizopus sp., were tested for their effects on the germination and seedlings of wheat grains. Furthermore, the effect of acetonic extracts of Black pepper (Piper nigrum) on the growth of the isolated fungi was also investigated. Ten types of fungi belonging to four genera were isolated and identified. The germination rate of wheat grains irrigated with the filtrate of A. niger and Rhizopus sp. was 20% and 80% respectively, compared with 100% of the control grains, which were irrigated with water. The culture filtrates of both A. niger and Rhizopus sp. affect not the only percentage of grains germination but also the morphology of wheat seedlings. It adversely affected the length of the radicles and coleoptiles. The acetone extract of P. nigrum showed inhibitory effect (85.7% ± 3.7 and 44.0% ± 3.1) on the germination of A. niger and Rhizopus sp. respectively. This study concludes that fungal secretions have pathogenic effects on plant growth, which can lead to potential health risks for the human population. Biological control such as Piper nigrum extracts can be an alternative to chemical pesticides for controlling fungal pathogens and their secretions.

Plant growth promotion and fungal antagonism of endophytic bacteria for the sustainable production of black pepper (Piper nigrum L.)

2019 ◽  
Vol 45 (11) ◽  
pp. 5325-5339 ◽  
Author(s):  
Anh Dzung Nguyen ◽  
San-Lang Wang ◽  
Thi Huyen Trang Trinh ◽  
Thi Ngoc Tran ◽  
Van Bon Nguyen ◽  
...  
Keyword(s):  
Plant Growth ◽  
Plant Growth Promotion ◽  
Endophytic Bacteria ◽  
Growth Promotion ◽  
Black Pepper ◽  
Sustainable Production ◽  
Piper Nigrum ◽  
Fungal Antagonism

Antileishmanial Alkaloids from Black Pepper (Piper nigrum)

Planta Medica ◽  
2011 ◽  
Vol 77 (05) ◽  
Author(s):  
HRW Dharmaratne ◽  
BL Tekwani ◽  
NPD Nanayakkara
Keyword(s):  
Black Pepper ◽  
Piper Nigrum

DETERMINATION OF THE EFFICIENCY AND EFFICACY OF BIO-CHEMICAL FERTILIZER ON THE SOIL, YIELD AND GROWTH PERFORMANCE OF BLACK PEPPER (Piper nigrum L.)

2015 ◽  
Vol 4 (3) ◽  
pp. 460-468
Author(s):  
Yap Chin Ann
Keyword(s):  
Growth Performance ◽  
Nutrient Management ◽  
High Growth ◽  
Black Pepper ◽  
Chemical Fertilizer ◽  
Piper Nigrum ◽  
High Fertility ◽  
Fertility Level ◽  
Area Index ◽  
K 12

The last nutrient management review of black pepper was done in 1968. There is, therefore, a need to develop new technology to improve pepper production and transfer that technology to production site. This experiment was carried out to study the effect of newly developed biochemical fertilizer on some physiological characteristics, yield and soil fertility of pepper. The treatment consisted of T1 (BS): chemical fertilizer (N:12%, P:12%, K:17%); T2 (BK1): biochemical fertilizer F1 N:15%, P:5%, K:14) and T3 (BK2): biochemical fertilizer F2 (N:13%, P:4%, K:12). The biochemical fertilizer F1 out-yielded chemical and biochemical fertilizer F2 by 75.38% and 16.45% respectively with the higher yield being associated with various phonotypical alterations, which are reported here. Significant measureable changes were observed in physiological processes and plant characteristics, such as large leaf area index, more chlorophyll content and high photosynthesis rate coupled with lower transpiration rate in biochemical fertilizer F1(BK1) treatment compared with other treatment. The high fertility level in biochemical fertilizer F1 and biochemical fertilizer F2 (BK2) reflected the important of organic material in improving soil quality. In conclusion, the achieve high growth performance and yield in pepper, chemical fertilizer alone is insufficient whilst combination of organic and inorganic fertilizer with balance nutrient content gave a significant increase in yield and growth of pepper. 

SOYBEAN AND FLAX SELECTION METHODS

1970 ◽  
pp. 19-23
Author(s):  
V. М. Lukomets ◽  
S. V. Zelentsov
Keyword(s):  
High Resistance ◽  
Fungal Pathogens ◽  
Selection Process ◽  
Pathogenic Fungi ◽  
Cultivated Plants ◽  
Practical Implementation ◽  
Physiological Basis ◽  
Oil Crops ◽  
Soybean Genotypes ◽  
Genetically Determined

To improve the effectiveness of the soybeans and oil flax breeding, research to improve existing and develop new breeding methods are conducting in all-Russia Research institute of Oil Crops (Krasnodar). One of the improved methods for the soybean breeding, based on the use of sources of complexes of compensatory genes, is the CCG technology, which allows to create varieties with an increased yield of a heterotic level transmitted along the progeny for the entire life cycle of the variety. For the purpose of non-transgenic production of new traits, a theory of polyploid recombination of the genome (TPR) was formulated, which models the mechanism of the natural formation of polymorphism in the centers of origin of cultivated plants. On the basis of this theory, a method of breeding (TPR-technology) has been developed, which makes it possible to obtain recombinant reploids of soybeans and oil flax with an extended spectrum of traits. Of these reploids, the soybean lines with increased sucking force of the roots, providing high drought resistance, were distinguished; cold-resistant soybean lines, which stand in the phase of shoots of freezing to minus 5 °С; lines of oil flax with complete resistance to flax sickness of soil and high resistance to Fusarium; winter-hardy flax lines that withstand winter frosts down to minus 20–23 °С and ripen one and a half months earlier than spring sowings. Another original developed method is the ODCS-technology for isolating and selecting soybean genotypes with high resistance to fungal pathogens. The physiological basis of ODCS-technology is the blocking of osmotic nutrition of pathogenic fungi due to genetically determined increased osmotic pressure in the tissues of host plants. The practical implementation of CCG-, TPR- and ODKS-technologies in the selection process, allowed to create a whole series of soybean and oil flax varieties with improved or new traits.

scholarly journals Combining Normal/Reversed-Phase HPTLC with Univariate Calibration for the Piperine Quantification with Traditional and Ultrasound-Assisted Extracts of Various Food Spices of Piper nigrum L. under Green Analytical Chemistry Viewpoint

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 732
Author(s):  
Mohammed H. Alqarni ◽  
Prawez Alam ◽  
Ahmed I. Foudah ◽  
Magdy M. Muharram ◽  
Faiyaz Shakeel
Keyword(s):  
Analytical Chemistry ◽  
High Performance ◽  
Black Pepper ◽  
Reversed Phase ◽  
Normal Phase ◽  
Piper Nigrum ◽  
Green Analytical Chemistry ◽  
Pharmaceutical Samples ◽  
Analytical Technique ◽  
Ultrasound Assisted

Due to unavailability of sustainable analytical techniques for the quantitation of piperine (PPN) in food and pharmaceutical samples, there was a need to develop a rapid and sensitive sustainable analytical technique for the quantitation of PPN. Therefore, the current research presents a fast and highly sensitive normal/reversed-phase high-performance thin-layer chromatography (HPTLC) technique with classical univariate calibration for the quantitation of PPN in various food spices of black pepper with traditional (TE) and ultrasound-assisted extracts (UBE) of various food spices of Piper nigrum L. under green analytical chemistry viewpoint. The amount of PPN in TE of four different spices of black pepper—namely BPMH, BPLU, BPSH, and BPPA—was found to be 309.53, 304.97, 282.82, and 232.73 mg g−1, respectively using a sustainable normal-phase HPTLC technique. However, the amount of PPN in UBE of BPMH, BPLU, BPSH, and BPPA was recorded as 318.52, 314.60, 292.41, and 241.82 mg g−1, respectively using a sustainable normal phase HPTLC technique. The greenness of normal/reversed-phase HPTLC technique was predicted using AGREE metric approach. The eco-scale was found to be 0.90, suggested excellent greenness of normal/reversed-phase technique. UBE of PPN was also found to be superior over TE of PPN. Overall, the results of this research suggested that the proposed normal/reversed-phase densitometry technique could be effectively used for the quantitation of PPN in food and pharmaceutical samples.

scholarly journals Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil

2021 ◽  
Vol 22 (2) ◽  
pp. 890
Author(s):  
Luccas M. Barata ◽  
Eloísa H. Andrade ◽  
Alessandra R. Ramos ◽  
Oriel F. de Lemos ◽  
William N. Setzer ◽  
...  
Keyword(s):  
Black Pepper ◽  
Plant Diseases ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Volatile Components ◽  
Chemical Compositions ◽  
Multivariate Statistical ◽  
Protein Targets ◽  
Fruit Samples ◽  
Sesquiterpene Hydrocarbons

This study evaluated the chemical compositions of the leaves and fruits of eight black pepper cultivars cultivated in Pará State (Amazon, Brazil). Hydrodistillation and gas chromatography–mass spectrometry were employed to extract and analyze the volatile compounds, respectively. Sesquiterpene hydrocarbons were predominant (58.5–90.9%) in the cultivars “Cingapura”, “Equador”, “Guajarina”, “Iaçará”, and “Kottanadan”, and “Bragantina”, “Clonada”, and “Uthirankota” displayed oxygenated sesquiterpenoids (50.6–75.0%). The multivariate statistical analysis applied using volatile composition grouped the samples into four groups: γ-Elemene, curzerene, and δ-elemene (“Equador”/“Guajarina”, I); δ-elemene (“Iaçará”/“Kottanadan”/“Cingapura”, II); elemol (“Clonada”/“Uthirankota”, III) and α-muurolol, bicyclogermacrene, and cubebol (“Bragantina”, IV). The major compounds in all fruit samples were monoterpene hydrocarbons such as α-pinene, β-pinene, and limonene. Among the cultivar leaves, phenolics content (44.75–140.53 mg GAE·g−1 FW), the enzymatic activity of phenylalanine-ammonia lyase (20.19–57.22 µU·mL−1), and carotenoids (0.21–2.31 µg·mL−1) displayed significant variations. Due to black pepper’s susceptibility to Fusarium infection, a molecular docking analysis was carried out on Fusarium protein targets using each cultivar’s volatile components. F. oxysporum endoglucanase was identified as the preferential protein target of the compounds. These results can be used to identify chemical markers related to the susceptibility degree of black pepper cultivars to plant diseases prevalent in Pará State.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Sign in / Sign up

Export Citation Format

Share Document