In 2005, 10 new cassava varieties were officially selected and released to farmers in Nigeria for high root yield, high dry matter content and acceptability for food. This work compared in three on farm locations, the...In 2005, 10 new cassava varieties were officially selected and released to farmers in Nigeria for high root yield, high dry matter content and acceptability for food. This work compared in three on farm locations, the root and stem yield of these varieties together with an old improved variety currently in farmers' field. In all the locations, root yield of all the new materials were significantly higher (P 〈 0.05) than the old improved variety. The root yields of the new varieties were between 40%-50% higher than the old improved varieties. Overall yield advantages of the new materials over the old improved material ranged between 40%-150%. Stem yield figures showed significant variations with few of the new varieties producing higher stem yield in comparison with the old improved variety due to inherent growth pattern. Figures for tuber girth and node numbers per unit of stem were similar. The high yield levels of the new varieties might lead to high demand for stems indicating the likely wider spread and higher demand for varieties with high stem yield potentials.展开更多
A two-year on-farm study was carried out at Eglime in the moist savanna (MS) and Ouake in the dry savanna (DS) of Benin to evaluate the contribution of inoculation of dual-purpose soybean varieties to grain yield ...A two-year on-farm study was carried out at Eglime in the moist savanna (MS) and Ouake in the dry savanna (DS) of Benin to evaluate the contribution of inoculation of dual-purpose soybean varieties to grain yield of upland NERICA rice fertilized with low N level. In 2005, four dual-purpose, promiscuous soybean varieties (cv. TGx1440-IE; TG×1448-2E; TG×1019-2EB; and TG×1844-18E), and a popular improved variety (cv. Jupiter) were sown in 12 farmer fields with and without Bradyrhizobium japonicum inoculation. There was also land which was left fallow that acted as the control. In 2006, upland interspecific rice (NERICA 1) was sown in all the plots and supplied with 15 kg N haL. Dry matter yield, N accumulation, and net N-balance were significantly enhanced by over 40% with inoculation of cv. TG× 1844-18E than non-inoculation in the DS in comparison to other cultivars. There were no significant effects of inoculation of previous soybean cultivars on soybean grain yield and on the succeeding NERICA rice yield. Averaged over inoculation, previous cv. TG× 1019-2EB plots supplied with only 15 kg N hal gave the highest grain yield, more than twice the yield of control plots in the DS, possibly because of significant production of higher tillers, panicles and harvest index than the other cultivars; and it could be recommended for upland rice-based system for NERICA production.展开更多
Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform cer...Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform certain functions. Pectin is a traditional agent for jams and jellies, but its application extends to fruit products for the food industry. In food product technology pectin is added as gelling agent and stabilizer. The three apple varieties "Antonovka", "Baltais Dzidrais" and "Zarja Alatau" harvested in Latvia State Institute of Fruit Growing were used for the experiment. Photometric measurement was used to determine the composition of pectin. Pectin was isolated from the apple mass by leaching with ethanol, and from the residues by extracting with diluted sodium hydroxide solution. By adding carbasol and sulphuric acid to the extract, through different intermediate stages carroty condensation product formed, which was photometrically measured at 525 nm. Pectin, pH and soluble dry matter were determined in fresh and frozen apple mass from apples of three ripeness stages. On the basis of worked out functional analysis of colloids, it is possible to optimize regulation of heat processes for different ripeness stages of apples. It is established that ripeness stage influences pectin quantity in fruits, but there are no data about pectin quantity changes in frozen fruits. By fruit ripening under the impact of enzyme protopectinase, protopectin hydrolyzes and transforms into pectin, which flows from the intercellular spaces into protoplasm of cells. Therefore ripe as well as heat treated fruits are soft and loose. It is important to measure pectin in frozen apple mass, in order to determine its potential jellying power. For each kind of product appropriate conditions have to be chosen for freezing, as well as the condition of products before freezing has to be taken into consideration in order to reduce the harmful influence on their quality to the minimum. The results of the research indicate that pectin quantity in frozen apple mass has decreased substantially. This susceptibility of sugar containing products to temperature fluctuations possibly is due to their high concentration of unfrozen water and lower melting temperature. It is possible to calculate the mass fraction of ice depending on temperature and moisture content in product which is very important for prognosticating the product quality. The aim of the research is to compare changes of pectin quantity in fresh and frozen apple products depending on storage time. The research is related to application possibilities of the current colloids, which are used in food industry at present.展开更多
文摘In 2005, 10 new cassava varieties were officially selected and released to farmers in Nigeria for high root yield, high dry matter content and acceptability for food. This work compared in three on farm locations, the root and stem yield of these varieties together with an old improved variety currently in farmers' field. In all the locations, root yield of all the new materials were significantly higher (P 〈 0.05) than the old improved variety. The root yields of the new varieties were between 40%-50% higher than the old improved varieties. Overall yield advantages of the new materials over the old improved material ranged between 40%-150%. Stem yield figures showed significant variations with few of the new varieties producing higher stem yield in comparison with the old improved variety due to inherent growth pattern. Figures for tuber girth and node numbers per unit of stem were similar. The high yield levels of the new varieties might lead to high demand for stems indicating the likely wider spread and higher demand for varieties with high stem yield potentials.
文摘A two-year on-farm study was carried out at Eglime in the moist savanna (MS) and Ouake in the dry savanna (DS) of Benin to evaluate the contribution of inoculation of dual-purpose soybean varieties to grain yield of upland NERICA rice fertilized with low N level. In 2005, four dual-purpose, promiscuous soybean varieties (cv. TGx1440-IE; TG×1448-2E; TG×1019-2EB; and TG×1844-18E), and a popular improved variety (cv. Jupiter) were sown in 12 farmer fields with and without Bradyrhizobium japonicum inoculation. There was also land which was left fallow that acted as the control. In 2006, upland interspecific rice (NERICA 1) was sown in all the plots and supplied with 15 kg N haL. Dry matter yield, N accumulation, and net N-balance were significantly enhanced by over 40% with inoculation of cv. TG× 1844-18E than non-inoculation in the DS in comparison to other cultivars. There were no significant effects of inoculation of previous soybean cultivars on soybean grain yield and on the succeeding NERICA rice yield. Averaged over inoculation, previous cv. TG× 1019-2EB plots supplied with only 15 kg N hal gave the highest grain yield, more than twice the yield of control plots in the DS, possibly because of significant production of higher tillers, panicles and harvest index than the other cultivars; and it could be recommended for upland rice-based system for NERICA production.
文摘Recently more and more innovations enter the manufacture of food products and one of them is food hydrocolloids. Food colloids open a lot of different possibilities in dessert production, which are used to perform certain functions. Pectin is a traditional agent for jams and jellies, but its application extends to fruit products for the food industry. In food product technology pectin is added as gelling agent and stabilizer. The three apple varieties "Antonovka", "Baltais Dzidrais" and "Zarja Alatau" harvested in Latvia State Institute of Fruit Growing were used for the experiment. Photometric measurement was used to determine the composition of pectin. Pectin was isolated from the apple mass by leaching with ethanol, and from the residues by extracting with diluted sodium hydroxide solution. By adding carbasol and sulphuric acid to the extract, through different intermediate stages carroty condensation product formed, which was photometrically measured at 525 nm. Pectin, pH and soluble dry matter were determined in fresh and frozen apple mass from apples of three ripeness stages. On the basis of worked out functional analysis of colloids, it is possible to optimize regulation of heat processes for different ripeness stages of apples. It is established that ripeness stage influences pectin quantity in fruits, but there are no data about pectin quantity changes in frozen fruits. By fruit ripening under the impact of enzyme protopectinase, protopectin hydrolyzes and transforms into pectin, which flows from the intercellular spaces into protoplasm of cells. Therefore ripe as well as heat treated fruits are soft and loose. It is important to measure pectin in frozen apple mass, in order to determine its potential jellying power. For each kind of product appropriate conditions have to be chosen for freezing, as well as the condition of products before freezing has to be taken into consideration in order to reduce the harmful influence on their quality to the minimum. The results of the research indicate that pectin quantity in frozen apple mass has decreased substantially. This susceptibility of sugar containing products to temperature fluctuations possibly is due to their high concentration of unfrozen water and lower melting temperature. It is possible to calculate the mass fraction of ice depending on temperature and moisture content in product which is very important for prognosticating the product quality. The aim of the research is to compare changes of pectin quantity in fresh and frozen apple products depending on storage time. The research is related to application possibilities of the current colloids, which are used in food industry at present.