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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
19-24Views:130This 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.
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Does drought stress always negatively affect the yield and quality of soybean in Hungary?
37-40Views:319Globally-fluctuating climate imposed serious abiotic stresses on the agricultural sector, leading to noticeable, and sometimes disastrous, losses in yields and/or quality of crops; however, in certain cases, plants could survive stress with relatively low reductions, and sometimes even with some enhancements as a reaction to changed environment, especially in the case of mild stress. An experiment was conducted in 2017 and 2018 in Debrecen, Hungary to evaluate the mild drought stress influence on the yield and quality of three soybean cultivars. The results showed that both ES Pallador and Pedro cultivars could achieve more yield when subjected to mild drought conditions; however, protein concentration was enhanced in ES Pallador whereas slightly degraded in Pedro under drought. The cultivar Pannonia Kincse followed different trend; both yield and protein concentration were reduced under drought. Oil concentration of the three cultivars did not show significant changes; however, it always followed opposite trend to that of protein concentration. It could be concluded that both ES Pallador and Pedro are recommended to be grown under rain fed conditions in Debrecen, whereas Pannonia Kincse is recommended under irrigation conditions.
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Sour cherry seed as an industrial gamma tocopherol source
27-33Views:248In our experiments sour cherry kernels were investigated. The kernels of different sour cherry cultivars were originated from Újfehértói Gyümölcstermesztési Kutató és Szaktanácsadó Nonprofit Közhasznú Kft. Tocopherol profile, oil yields and nutritional value were stood in focus of examinations.
We started processes preparing of sour cherry kernels. After the preparation recovered non-polar fraction was investigated. We worked with formerly developed chromathographic system, which is capable to separate different tocopherol isomers efficiently. We measured concentration of each tocopherol isomers and registered those and their relation in different oil samples.
According to received data, alpha-, gamma- and delta-tocopherol appeared in samples, but beta-tocopherol could not be detected. It became clear that level of gamma-tocopherol is far higher than alfa- or gamma-isomer, it is concentration exceeded 1–1.5 mg ml-1.
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Possibility of oil seeds in feeding dairy cows
67-73Views:334The efforts to modify the fatty acid composition of milk have intensified with health conscious nutrition coming to the forefront.This experiment of ours was designed to investigate to what extent the natural-based feed additives, such as oilseeds, can influence the fatty acid composition of cow’s milk.Further information was gained about feeding of oilseeds in specific amounts to be fitted into the technology of a large-scale dairy farm in practice. The feed supplements were whole, untreated rapeseed and whole, untreated linseed, as part of a total mixed ration. In case of saturated fatty acids when supplementing with whole rapeseed the most significant change was observable in the concentration of the caprylic acid, capric acid, undecylic acid, lauric acid, myristic acid, stearic acid. In case of unsaturated fatty acids the quantity of oleic acid enhanced considerably. When observating the feeding with whole linseed the concentration of many saturated fatty acids lowered (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid). The quantity of some unsaturated fatty acids was showing a distinct rise after feeding with linseed, this way the oleic acid, α-linolenic acid, conjugated linoleic acid, eicosadienoic acid. The aim of the study was to produce food which meets the changed demands of customers, as well.