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• The effects of spraying with onion and garlic extracts on the growth of the plant Anethum graveolens L. and its antioxidant effectiveness

  19-24

  Rasha Kadhim Hamza

  Nadia Nasser Hamed

  Hajar Sattar Al-Mazirah

  Views:

  243

  This experiment was conducted during the 2022–2023 agricultural season in a mixed clay soil at one of the fields of the Faculty of Agriculture, Basra University. The aim of the experiment was to investigate the effect of spraying dill plants (Anethum graveolens L) with aqueous extracts of onion and garlic on their growth. The plants were sprayed with garlic aqueous extract at three concentrations (0, 20, 30 g L^-1) and onion aqueous extract at three concentrations (0, 15, 25 g L^-1), with three applications at a 15-day interval between each spray. The experiment was designed using a Randomized Complete Block Design (RCBD).

  The obtained results showed that the plants sprayed with garlic aqueous extract exhibited significant improvements in most characteristics, except for the fruit content of total dissolved carbohydrates and the yield of fruits from volatile oil. Specifically, the plants sprayed with a concentration of 30 g L^-1 outperformed the other two concentrations in terms of plant height (cm), number of branches per plant, and 1000-seed weight for each experimental unit. On the other hand, the plants sprayed with a concentration of 20 g L^-1 significantly outperformed in terms of floral inflorescence number per plant and seed yield. Additionally, the plants sprayed with a concentration of 30 g L^-1 had the highest chlorophyll content and antioxidant effectiveness of dill leaves (%). However, spraying with garlic extract did not have a significant effect on the fruit content of total dissolved carbohydrates and the yield of fruits from volatile oil.

  Regarding the plants sprayed with onion extract, they showed overall superiority in most traits, except for the chlorophyll content of the leaves. Specifically, the plants sprayed with a concentration of 15 g L^-1 significantly excelled in plant height, while the plants sprayed with a concentration of 25 g L^-1 outperformed in terms of floral inflorescence number per plant and seed yield. The plants sprayed with a concentration of 25 g L^-1 also had the highest content of total dissolved carbohydrates in fruits and the highest antioxidant effectiveness of dill leaves and seeds (%). However, the plants sprayed with a concentration of 15 g L^-1 had the highest yield of volatile oil. The interaction between the two factors (garlic and onion extracts) had a significant effect on all studied traits, except for the chlorophyll content of the leaves.

• Microbiological status of bulk tank milk and different flavored gomolya cheeses produced by a milk producing and processing plant

  73-78

  Flóra Petróczki

  Benjamin Kojo Woode

  Gréta Törős

  Noémi Nagy

  Béla Béri

  Ferenc Peles

  Views:

  495

  The microbiological quality of milk is important not only for food safety, but it can also influence the quality of dairy products. In this study, our aim was to assess the microbiological status of the bulk milk of a milk-producing farm, and some natural and flavored (garlic, dill, onion) gomolya cheeses made from pasteurized milk produced by their own processing plant. We determined the number of coliform bacteria, Escherichia coli, Staphylococcus aureus, and molds of three milk and eight cheese samples. The tests were conducted between July and September, 2017.

  In bulk milk, the mean coliform count was 3.83±0.17 log10 CFU/ml; the mean E. coli count was 1.38±0.14 log10 CFU/ml; the mean mold count was 3.74±1.30 log10 CFU/ml; and the S. aureus count was <1.00 log10 CFU/ml, respectively. The mean coliform count in gomolya cheeses was 3.69±1.00 log10 CFU/g; the mean E. coli count was 2.63±0.58 log10 CFU/g; the mean S. aureus count was 3.69±1.35 log10 CFU/g and the mean mold count was 1.74±0.37 log10 CFU/g. The amount of coliforms detected in different flavored gomolya cheeses were significantly different (P<0.05). More than 10 CFU/g of E. coli was found only in the dill flavored cheeses, and S. aureus was found only in dill (3.66±1.86 log10 CFU/g) and onion (3.71±0.52 log10 CFU/g) flavored gomolya cheeses. Based on the obtained results, it was found that the amount of coliform bacteria and E. coli in bulk milk exceeded the limit set in regulation of the Hungarian Ministry of Health (MoH) 4/1998 (XI. 11.) and the amount of S. aureus was below the limit. For gomolya cheeses, the S. aureus count exceeded the limit. The amount of coliform bacteria remained above the limit in cheeses, except for the garlic flavored gomolya cheese. In cheeses, a larger E. coli count was detected than in the bulk milk, but there is no specific limit for cheeses in the regulation. The mold count exceeded the limit specified in the regulation in cheeses, but a lower value was detected relative to milk.

  The results show that, in the case of bulk milk and gomolya cheeses, certain detected quantities exceeded the limit values set forth in regulation of MoH 4/1998 (XI. 11.). The results indicate an inadequate microbiological state of the raw material and the finished products. The reasons for these are due to reduced technological hygiene or the inappropriate handling of raw material and finished products. In this study, we have summarized the results of our preliminary studies, which can provide a basis for further hygiene studies.

• The toxic effects of aflatoxin microorganisms in plants used as spices

  59-62

  Camelia Bara

  Views:

  173

  As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and
  4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications of
  these, where necessary together, with a limited survey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reported
  the presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5
  of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition we
  examined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage.