Search

Biochar and zeolite, due to their porous structure, are supposed to be appropriate soil amendments especially in agricultural areas with a lack of water or unsuitable soils with coarse texture. Two soil additions that are intended to assist an increase soil water content (AWC) are biochar and zeolite. With this aim, the effects of biochar and zeolite at two levels of 5 and 10 t ha−1 (known as B5, B10, Z5, and Z10) on soil hydrological properties and consequently corn growth were investigated in this study. The results showed that the application of B5 and B10 significantly improved AWC by 76% and 48% due to increasing soil micro- and meso-pores. The application of Z5 and Z10, associated with an increase of macro-pores in soil, enhanced saturated hydraulic conductivity (Ks) up to 174% and 303% and caused losses. The highest specific surface area and mean weight diameter in soil obtained from B10 had an increase of 171% and 197% over the control. Biochar treatments considerably affected plant growth features and shoot nutrient content, whilst zeolite treatments had an impact that is much less apparent than that of biochar. Observations indicate that biochar greatly boosted nutrient availability and water retention in the soil by raising the share of micro- and mezzo-pores, respectively, and as a result, has benefited plant growth. Increasing the level of biochar application from 5 to 10% would have more positive effects on the water available in the soil and on plant root systems. In contrast, the high rate of application of zeolite particles due to coarseness and adding Na+ ions to the soil caused the dispersion of soil particles, the destruction of soil structure, increasing Ks and water loss and consequently a reduction in plant growth.

Jerusalem artichoke tubers (Helianthus tuberosus) are distinguished by their protein, minerals (potassium, calcium, magnesium, iron, etc.) and inulin content. Inulin can be used in the diet of diabetics as a substitute of sugar, without having an impact on blood glucose. At the same time, an international study had shown that due to their inulin content, regular consumption of Jerusalem artichoke tubers can help to prevent type 2 diabetes. In this paper are presented the results of the researches performed to achieve a functional ingredient (powder) with high nutritional value by processing of Jerusalem artichoke tubers. Thus, the Jerusalem artichoke tubers (Red Jerusalem artichoke and White Jerusalem artichoke varieties) were subjected to a convective drying process at 50°C, to protect bioactive components (vitamins, phenolic compounds, etc.) to a moisture content that allow their milling and turning them into powder and, at the same time, their stability in terms of quality. The achieved functional ingredient was evaluated sensory, physicchemically and microbiologically. The powder obtained from Jerusalem artichoke tubers is characterized by their inulin-type fructans (51.60... 57.45%), crude fiber (6.85...8.27%), total polyphenols (18.51... 44.03 mg GAE/g), proteins (8.75...9.26%), iron (12.45...13.88 mg/100g), potassium (1905.44...2100.35 mg/100g), calcium (50.21...57.45mg/100g), magnesium (84.55...89.95mg/100g) and phosphorus content (300.12...345.35 mg/100g). At the same time, powder achieved from Jerusalem artichoke tubers has antioxidant potential. Due to its complex biochemical composition, the functional ingredient achieved from Jerusalem artichoke tubers can be used to fortify food and also as a sweetening agent for products destined to diabetics.

Yeast (including brewing yeast) and yeast-based preparations derived from bioprocesses or agroindustrial byproducts represent valuable feed additives and ingredients for ruminants. The optimization of brewing yeast biotechnological processing through fermentation mediated by the brewing yeast strain Saccharomyces pastorianus ssp. carlsbergensis W34/70 was investigated. The cultivation conditions (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi fractional experimental plan, with four factors on three levels, and their influence on the evolution of the bioprocess of obtaining the brewing yeast biomass was evaluated. The dependent variables were the yeast biomass amount in wet form, yeast biomass amount in dried form after lyophilization, dried yeast biomass wettability assayed through the contact angle (CA), protein content (PC), and dry matter content (DS). The effects that the experimental conditions had on the system responses were visualized in tridimensional space using the response surface methodology, and the combination of biotechnological parameters that ensured process quality and robustness was then determined using the Taguchi technique through its performance indicator, i.e., the signal-to-noise ratio. By optimizing the biotechnological parameters, this study provides a valuable contribution in the area of brewing yeast biomass processing, with the aim of producing probiotic yeast for ruminant nutrition.

Pickling cucumbers are highly important both for fresh consumption and for canning industry. This study aimed to compare differences in yield and quality of eight pickling cucumber cultivars, including ‘Cor 12004’, ‘IGG 2010’, ‘IGG 2020’, ‘SM 5322’, ‘SM 5323’, ‘Zayin 201’, ‘Zayin 175201’ and ‘Trilogy’. The cucumber cultivars were laid out in a high tunnel crop and evaluated for vegetative traits (i.e. vine length, nodes per vine and branches per vine), yield attributes (i.e. fruits per main stem, average weight of fruit and fruits weight per plant) and fruits quality components (nitrate, phosphate and potassium mg kg-1). The results showed significant differences (P12 cm), revealed a declining value with increase in the cucumber length. The study findings suggest that irrespective of the cultivar, the amount of nitrate was higher in shorter cucumbers (6-9 cm length) although allrecorded values (between 192.7 and 364.3 mg kg-1 fresh matter) being under maximum accepted limit concentrations. The amount of phosphate was higher in medium to long cucumbers, while the amount of potassium was higher in shorter cucumbers.