Effect of Vine Length and Leaf Removal on Growth and Yield of Sweet Potato [Ipomoea batatas (L.)] in the Wet Middleveld of Eswatini

Sweet potato (Ipomoea batatas L.) is an economically important food crop in Eswatini. Since its introduction, numerous agronomic research activities were carried out in agricultural research centers, non-governmental organizations, and universities. However, information on the correct vine length for planting to improve sweet potato root yield in Eswatini is scanty. Therefore, this study aimed at helping farmers with the correct vine length to be used for improved growth and yield of sweet potatoes. A field experiment was conducted at the Luyengo campus, crop production farm during the 2019/2020 crops season. It was laid in a Randomized Complete Block Design (RCBD) in a factorial arrangement with three replicates. The treatments were vines planted with or without leaves and different vine lengths; 25 cm, 30 cm, and 35 cm. Kenya white variety was used. Data were collected on growth and yield parameters. Results showed that leaf removal yielded significantly (P<0.05) lower than non-leaf removal. This may be attributed to delayed photosynthetic activity in the former. The Vine length had no significant effect on yield. It is concluded that vines with leaves be used as planting material, and the length of vines to be used for planting should be 25 to 30 cm.

Iresine herbstii: An Overview

Iresineherbstii (blood leaves) is a member of the Amaranthaceae family, native to tropical and subtropical areas. It is erect herbaceous, has red and white variety. Different phytochemical constituents were detected as alkaloids, flavonoids, anthocyanins, and others. This herb was used as a pH indicator, insecticide, and dye fabrics. Traditionally it was used for divination purposes and other purposes. Iresinin IV is the major colorant. Different studies were done to evaluate the CNS, immunomodulatory, antibacterial, antiviral, cytotoxic and other effects. Fresh leaves extract was hepatotoxic. This review aimed to demonstrate the morphological features of this herb and to show the clinical studies related to its traditional use.

Variations in phenotypic characteristics of Vigna unguiculata (L) Walp. seeds sourced from open markets in Benin City, Nigeria.

Vigna unguiculata, also known as a 'cowpea,' is a crop of numerous varieties. In Benin City, Nigeria, three common varieties include "Ife Brown", "Ekpoma Local", and "Sokoto White". Being a very common delicacy and perhaps a very cheap source of protein for the populous, it is sold in nearly all available open markets. The crop is mainly consigned from the numerous farms in the northern part of the country and thus vary amenable to genetic diversity. This study was undertaken to investigate whether there were any major differences within and between these varieties when sourced from different locations in selected markets in Benin City. The seeds were obtained from major open store markets in and around Benin City, Edo State, and were morphologically characterized quantitatively and qualitatively using standard descriptors. Seed length, width, thickness, weight, and volume were among the quantitative parameters, while the qualitative parameters included seed brilliance, shape, eye colour, eye pattern, splitting of testa, testa texture, basal colour, pattern of variegation, colour of variegation, and basal colour of variegated seeds. There were no variations in the qualitative parameters among the seeds of "Ekpoma Local" and "Sokoto White" varieties; however those of the "Ife Brown" variety were significant variable in seed colour. Significant variations existed in the seed quantitative parameters. Among seed parameters measured, seed volume was more diverse, with a coefficient of variation of 13.15 - 14.14, when compared with coefficients of variation for other quantitative parameters measured. In terms of seed volume therefore, the "Sokoto White" variety appeared to be more diverse than "Ekpoma Local" and then "Ife Brown" in that order. In terms of overall variation, group mean sum of squares for the "Ife Brown" variety was 146.95, compared to 26.18 and 31.23 for "Ekpoma Local" and "Sokoto White" respectively, indicating that the "Ife Brown" variety was the most likely variable species among the three in the Markets of Benin City.

An Evaluation of Different Quail Varieties for the Heat Stress Resistance

The aim of this study was to evaluate some biochemical variables under heat-stressed Japanese quail that have different plumage colors for detecting that variety of quail better adapted to heat stress. A total of 100 birds were used in this study. The 25 birds that belong to each four plumage color group were placed in 5-tiered including 3 compartments in each tier plastic cages with subdivided 5 repetitions according to their initial body weights. The statistical significance occurred in LDH (P<0.01). The highest LDH level was found in the Recessive white variety (25.43 mmol/L), followed by Wild type (23.78 mmol/L), Golden (12.87 mmol/L), and Tuxedo (12.71 mmol/L), respectively. The Recessive white group was different from the Golden and Tuxedo groups. According to the results of the current study, there was no significant difference was observed between the four different color varieties of Japanese quail regarding heat stress. However, when LDH is taken into account, it can be thought that the white color may be more sensitive to stress. In order to clarify exactly this situation, more studies that are detailed such as yield performance can be conducted on different quail species.

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.

A COMPARATIVE PHARMACOGNOSTIC STUDY OF THE TWO Orthoshipon aristatus (BLUME) MIQ. VARIETIES

The use of a plant as an ingredient in traditional medicine requires scientific evidence to determine its properties. Cat's whiskers (Orthosiphon aristatus) is one of the widely used traditional medicinal plants in various Asian and European countries. This study aimed to determine the pharmacognostic properties of purple and white varieties of O. aristatus. Aqueous and ethanolic extract of the stem and leaves of purple and white varieties of O. aristatus was prepared and investigated for the presence of active ingredients. The AlCl3 colorimetric method was used for the estimation of flavones and flavonols. The level of flavonoid was reported 13.06 ± 0.13 mg QE / 1g and 6.17 ± 0.049 mg QE / 1g for the leaves and stem extracts of purple varieties respectively while this value was reported 9.76 ± 0.15 mg QE / 1g and 3.79 ± 0.03 mg QE / 1g for the white variety. From the results of the study, it can be concluded that the purple variety has a significantly higher amount of flavonoid then the white variety.

Comparative proteomic analysis of hybrid maize MR2008 and its parental lines

Maize is one of the three staple foods in the world. The white variety represents 60% of the maize importation with a world consumption of 1125 million tons in 2019/2020. Currently, new technologies could contribute to the analysis of this seed, supporting quality control and improvement. This study aims to carry out the morphological and proteomic comparison between the hybrid MR2008 and its parental lines LUG03 and CML491 through mass spectrometry and bioinformatics analysis. Herein, we identified that 34.8% of the hybrid proteome differs from the parental proteome. Also, ontological and morphological analyses determined that the hybrid exhibits more characteristics related to CML491 than LUG03, for example, metabolic pathways and enzymes, such as anthocyanidin 3-O-glucosyltransferase (UniProt P16166). This analysis allowed the identification of dominant characters, metabolic pathways and confirms the utility of this methodology in agricultural practices, mainly in processes of selection and quality control of a crop.

Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods

The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia esculenta for its application in functional foods. By obtaining the flour, the proximal percentages are evaluated; moisture 9.01%, ash 2.24 ± 0.15% protein 2.02 ± 0.02% fiber 4.25 ± 0.26% and fat 0.43 ± 0.15%. Additionally, the physical-chemical analyses carried out on the flour obtain a pH of 6.66 ± 0.10% acidity (oxalic) 2.24 ± 0.00% Brix degrees 2 ± 0.50%. The nutritional values reported in the Chinese potato flour of the white variety lies mainly in its content of Methionine with a value of 21.15%, Alanine with 10.43%, Isoleucine with 8.08%, Threonine with 7.41%, Histidine with 3.65% and lysine with 3.10%. Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition. Keywords: characterization, nutritional food, Chinese potato, industrialization, flour. Resumen El estudio presenta un alcance cualitativo-cuantitativo mediante la estadística descriptiva para las variables estudiadas con sus respectivos análisis y el objetivo de realizar la caracterización física, proximal, microbiológica y contenida de aminoácidos en harina de papa China de la variedad blanca Colocasia esculenta para su aplicación en alimentos funcionales. Mediante la obtención de la harina se evalúa los porcentajes proximales; humedad 9,01%, cenizas 2,24 ± 0,15% proteína 2,02 ± 0,02% fibra 4,25 ± 0,26% y grasa 0,43 ± 0.15%. Además, los análisis físico-químicos realizados en la harina se obtiene un pH de 6,66 ± 0,10% acidez (oxálico) 2,24 ± 0,00% grados Brix 2 ± 0,50%. Los valores nutricionales reportados en la harina de papa China de la variedad blanca radica principalmente en su contenido de Metionina con un valor de 21,15%, Alanina 10,43%, Isoleucina 8,08%, Treonina 7,41%, Histidina 3,65% y lisina con el 3,10%. Finalmente, se determina el análisis microbiológico del producto concluyendo que se encuentran dentro de los parámetros establecidos en harinas de trigo con la norma INEN 616:2006 de este modo se considera de buena calidad, apta para el consumo humano y consecutivamente empleada en industria alimentaria. Por lo que, puede ser utilizado como alimento funcional o ser trasformado mediante la utilización de distintas técnicas siendo así un importante recurso fitogenético para mejorar la calidad nutricional de los alimentos, la productividad, la 171 sanidad alimentaria, así como la protección y prevención de enfermedades en zonas del ecuador con altos niveles de desnutrición. Palabras clave: caracterización, alimento nutricional, papa China, industrialización, harina.

Winemaking in Cold Regions with Buried Viticulture in China

China has a long history of grape cultivation and wine making, and it has grown to be one of the most important countries in terms of grape cultivation, wine production, and wine consumption. According to meteorological and geographical regionalization, China’s wine production area has been divided into 11 regions, the majority of which are located in cold and mid-temperate regions in northern China, where vines must be buried in winter and unearthed in spring. In China, the main cultivated grape varieties are similar, with the red variety accounting for more than 80% of the total, while the white variety represents just 20%. Currently, Cabernet Sauvignon is the most widely planted variety, but Marselan, another red variety, have recently shown good prospects. Wild grape species such as Vitis amurensis, Vitis davidii, and Vitis quinquangularis are widely planted in northern and southern China because of their good resistance to local climate. This chapter highlights some common wild grape varieties in China, as well as the wines made from them. Also, some winemaking pretreatment techniques are reported.

High-Throughput Quantification of 32 Bioactive Antioxidant Phenolic Compounds in Grapes, Wines and Vinification Byproducts by LC–MS/MS

The well-established, health-benefitting effects of grapevines and derivatives (wines and vinification byproducts) are attributed to their antioxidant phenolic content. The dearth of an efficient method for the simultaneous quantitation of antioxidant phenolics prompted us to develop a novel method utilizing triple quadrupole LC–MS/MS for the accurate, fast, simultaneous quantitation of the 32 most abundant grapevine phenolics. The fully validated, novel method is capable to simultaneously record the quantitative presence of 12 phenolic acids, 19 polyphenols and coniferyl aldehyde (a phenolic compound extracted from cork stoppers into wines) and is applicable for the determination of antioxidant phenolics content of grape berries, pomace, stems and wines. Its utility was demonstrated for three native Greek grapevine varieties, two red (Mandilaria and Aidani mavro) and one white (Monemvassia). Results herein highlighted the stems of the Monemvassia white variety as particularly rich in antioxidant phenolics such as the flavonol monomer (+)-catechin (387 mg/Kg) and the dimer procyanidin B1 (400 mg/Kg) along with stilbene phytoalexin trans-resveratrol (24 mg/Kg). These results are in line with the TPC, TFC and TTC content of stems and the determined antioxidant capacities, highlighting the stems of this Vitis vinifera variety as potentially exploitable source of antioxidant phenolics.