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Full-Text Articles in Life Sciences
Stability Of Grain Vitreousness In Durum Wheat (Triticum Durum L. Desf.) Genotypes In The North-Western Region Of Turkey, Kayihan Zahi̇t Korkut, Oğuz Bi̇lgi̇n, İsmet Başer, Nezi̇hi̇ Sağlam
Stability Of Grain Vitreousness In Durum Wheat (Triticum Durum L. Desf.) Genotypes In The North-Western Region Of Turkey, Kayihan Zahi̇t Korkut, Oğuz Bi̇lgi̇n, İsmet Başer, Nezi̇hi̇ Sağlam
Turkish Journal of Agriculture and Forestry
This study was carried out in order to determine the grain vitreousness percentage and stability performance of 44 durum wheat genotypes, which were tested in 3 different environments during 2 growing periods. Grain vitreousness percentage of the genotypes ranged between 69.2% and 90.0%. Svevo, Amanos 97, and Zenit varieties had the highest vitreousness kernel percentages and the lowest grain yields. The negative correlation coefficient between vitreous grain percentage and grain yield, according to correlation analysis, confirms this result. Mutant 47, Harran 95, Epidur, and Kızıltan 95 were the most stable genotypes with respect to all stability parameters studied for vitreousness. …
Determination Of Pollen Production And Quality Of Some Local And Foreign Walnut Genotypes In Turkey, Mehmet Sütyemez
Determination Of Pollen Production And Quality Of Some Local And Foreign Walnut Genotypes In Turkey, Mehmet Sütyemez
Turkish Journal of Agriculture and Forestry
The pollen grains of 32 different walnut cultivars and types were tested in vitro to determine their viability, germination ability, and pollen production level. Viability of pollens was determined by TTC and FDA tests. The hanging drop method and agar in petri method were used for pollen germination. Pollen production of the cultigens was determined with the hemacytometric method. The rate of pollen viability of all the investigated cultigens was high (> 80%). The germination rate of the pollens ranged from 33.28% to 50.19% and the Van 4 cultivar had the highest pollen germination rate. Although similar results were obtained …
1% Calcium Chloride Treatment In Combination With Gamma Irradiation Improves Microbial And Physicochemical Properties Of Diced Tomatoes, Anuradha Prakash, Pei-Chen Chen, Richard L. Pilling, Nicole Johnson, Denise Foley
1% Calcium Chloride Treatment In Combination With Gamma Irradiation Improves Microbial And Physicochemical Properties Of Diced Tomatoes, Anuradha Prakash, Pei-Chen Chen, Richard L. Pilling, Nicole Johnson, Denise Foley
Food Science Faculty Articles and Research
The purpose of this study was to determine the effect of a combination of a 1% calcium chloride dip with low dose irradiation on microbial populations, and biochemical and physical properties, of fresh diced tomatoes during a two-week storage period. Vine tomatoes at the light-red stage (trial 1) and Celebrity tomatoes at the table ripe stage (trial 2) were diced, dipped in 1% CaCl2, and irradiated at 1 kGy from a Co-60 source. Tomatoes were also contaminated with cocktail of nalidixic-acid resistant Salmonella strains (S. Poona, S. Hartford, S. Gaminara, S. Michigan, and S. Montevideo) and subjected to gamma irradiation. …
Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride, Anuradha Prakash, Nicole Johnson, Denise Foley
Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride, Anuradha Prakash, Nicole Johnson, Denise Foley
Food Science Faculty Articles and Research
Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were …
Hay Quality Sensory Evaluation Form - Cereal, T. C. Griggs, S. C. Franson, M. G. Bohle
Hay Quality Sensory Evaluation Form - Cereal, T. C. Griggs, S. C. Franson, M. G. Bohle
All Current Publications
Hay Quality Sensory Evaluation Form – Cereal
Hay Quality Sensory Evaluation Form - Grass, T. C. Griggs, S. C. Franson, M. G. Bohle
Hay Quality Sensory Evaluation Form - Grass, T. C. Griggs, S. C. Franson, M. G. Bohle
All Current Publications
Hay Quality Sensory Evaluation Form – Grass