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Full-Text Articles in Life Sciences
Application And Review Of Biotechnology In Promoting Protective Utilization Of Black Soil, Xianwei Song, Baocai Zhang, Yang Bai, Duofeng Pan, Xiangdong Deng, Hongsheng Wang, Bo Sun, Xiaofeng Cao
Application And Review Of Biotechnology In Promoting Protective Utilization Of Black Soil, Xianwei Song, Baocai Zhang, Yang Bai, Duofeng Pan, Xiangdong Deng, Hongsheng Wang, Bo Sun, Xiaofeng Cao
Bulletin of Chinese Academy of Sciences (Chinese Version)
In the past 60 years, the highly-intensive and unreasonable farming of the black soil in Northeast China has brought a series of adverse consequences such as the reduction of organic matter, the serious imbalance of carbon and nitrogen, and the instability of microbiota, which seriously threaten China's food security and agricultural sustainable development. The decrease of organic matter content in black soil is the core issue in the degradation of black soil. Organisms are the source of all organic matter, and the dynamic balance of organic matter driven by organisms is the basis for maintaining the stability of farmland ecosystem …
Effects Of 1-Methylcyclopropene (1-Mcp) Treatment On Antioxidant Enzymes And Fruit Quality Parameters Of Cold-Stored Baby Squash, Mehmet Seçki̇n Kurubaş, Jasmina Sabotic, Mustafa Erkan
Effects Of 1-Methylcyclopropene (1-Mcp) Treatment On Antioxidant Enzymes And Fruit Quality Parameters Of Cold-Stored Baby Squash, Mehmet Seçki̇n Kurubaş, Jasmina Sabotic, Mustafa Erkan
Turkish Journal of Agriculture and Forestry
In this study, the effects of 1-methylcyclopropene (1-MCP) treatment on the antioxidant enzymes and fruit quality parameters of baby squash (Cucurbita pepo L., cv. Soleil F1 and İskender F1) during cold storage was investigated. After being freshly harvested, the İskender F1 (green-skinned) and Soleil F1 (yellow-skinned) baby squash were treated with 250 and 500 ppb concentrations of 1-MCP and stored at 10 °C for 14 days. The 250 ppb 1-MCP treatment suppressed the loss of total soluble solid, ascorbic acid, total phenolic, and total flavonoid contents during storage in the Soleil F1 squash. Similarly, the 250 ppb 1-MCP treatment delayed …
Potential Effects Of Storage Period, Warehouse Locations, And Methyl Jasmonate In Long-Term Stored Garlic Bulbs, Selen Akan, Nurdan Tuna Güneş
Potential Effects Of Storage Period, Warehouse Locations, And Methyl Jasmonate In Long-Term Stored Garlic Bulbs, Selen Akan, Nurdan Tuna Güneş
Turkish Journal of Agriculture and Forestry
In this study, the effect of methyl jasmonate (MeJA) treatments (10-3 and 10-5 M) and two different storage locations such as Ankara and Taşköprü, on some quality parameters, such as weight loss, L* values, soluble solids content, firmness, titratable acidity, total phenolic content, antioxidant capacity, vitamin C and allicin content in garlic bulbs (Allium sativum cv. 'Taşköprü') were investigated during a storage period of six months with three replications (30 bulbs or 120 g cloves). Based on storage periods, storage locations and MeJA treatment effects, the results showed that the storage period significantly affected all parameters except allicin content. MeJA …
Influence Of Different Drying Methods And Cold Storage Treatments On The Postharvestquality And Nutritional Properties Of P. Ostreatus Mushroom, Beyhan Ki̇bar
Turkish Journal of Agriculture and Forestry
This study was conducted to determine the effects of different drying methods and cold storage treatments on the postharvest quality and nutritional properties of P. ostreatus mushroom. In the study, six different treatments including natural drying, oven drying (60 °C), microwave drying (450 W), storage at -18 °C, 4 °C and 10 °C were evaluated. After drying and cold storage, pH value, ash, protein, color, total phenolic content, total flavonoid content, antioxidant activity and element contents in mushroom samples were detected. According to findings obtained from the study, drying and cold storage treatments significantly (p < 0.01) affected the postharvest quality and nutritional composition of P. ostreatus. The protein content, ash content, L* color value, total phenolic content, total flavonoid content, antioxidant activity and essential mineral contents such as potassium, magnesium, phosphorus, calcium, iron, zinc, and manganese of P. ostreatus decreased after drying and cold storage compared to the fresh mushroom sample. As a result, the best treatment was determined as storage at 4 °C in terms of protection the quality and nutritional value of P. ostreatus during postharvest storage. In addition, natural drying was the most effective treatment among drying methods, and it can be used successfully for longterm storage of this mushroom. However, it was concluded that microwave drying method was not suitable for the preservation of P. ostreatus since it caused significant nutrient and quality losses. The results of the present study will provide useful information about postharvest preservation and processing of P. ostreatus for researchers working on this issue.