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• Investigations of Thrips tabaci and Aeolothrips intermedius population dynamics in tobacco plantations

  121-127

  Szilvia Orosz

  László Bujdos

  Lajos Varga

  Tibor Fekete

  Views:

  184

  Studies were conducted between 2015 and 2017 with yellow sticky traps in seven tobacco plantations. The purpose was to determine when and in what numbers onion thrips individuals can settle into tobacco plantations. The primary objective of the study was to determine the proper timing of chemical treatments, furthermore, the determination of crucial factors that can influence the population dynamics of Thrips tabaci.

• Influence of Foliar Treatments on the Sugar Yield Changes of Sugar Beet (Beta vulgaris L.)

  108-111

  Lajos Varga

  László Ruzsányi

  Views:

  69

  In our small block experiment in randomised blocks, we examined the effect of 6 foliar treatments at 3 different nutrition levels in 2002 on meadow chernozem soil.
  The experiment consisted of 3 blocks, which corresponded to 3 different nutrition levels. The first block was the control, the fertilization rate of the second block was 20 kg ha^-1 N, 40 kg ha^-1 P₂O₅, 120 kg ha^-1 K₂O, on the third block 40 kg ha^-1 N, 80 kg ha^-1 P₂O₅, 240 kg ha^-1 K₂O were applied. We applied magnesium and strobilurin active ingredient (Juwel, BAS 51200), in different combination and with different application dates.
  We found that the foliar treatments with bioactive fungicides significantly influenced the yield and some quality parameters in this field experiment.

• Production of novel fermented milks

  303-305

  Jenő Szigeti

  László Varga

  Views:

  172

  The objective of this research was to test the influence of various natural substances on acid production, growth, and viability of characteristic microorganisms in yogurt and probiotic fermented dairy foods. Oligofructose, inulin, honey, and the dried biomass of Spirulina (Arthrospira) platensis were found to stimulate the growth rate and acid production activity of the major thermophilic diary cultures tested and, in addition to this, the presence of the aforementioned substrates also improved the survival of starter bacteria in fermented milk products during storage. The reduced production time of cultured milks resulted in increased production efficiency. The stimulatory and/or protective effect of oligofructose,
  inulin, honey, and Spirulina on Bifidobacterium spp. is probably the most important finding of this study because bifidobacteria do not grow well in milk and they have low survival rates in conventional fermented milks. Some of the bioactive substances tested were also capable of exerting an antifungal effect on spoilage yeasts and molds, and improving the nutritional and sensory properties of the final product, thus providing a new opportunity for manufacture of functional fermented dairy foods.