Weed control and sesame (Sesamum indicum L.) response to preplant incorporated herbicides and method of incorporation

Field studies were conducted at two sesame-growing regions of Texas in 2004 and 2005 to determine weed control and sesame response to four dinitroaniline herbicides and their method of incorporation. Ethalfluralin, pendimethalin (formulated as Prowl EC), and trifluralin were applied at the X, 1X, and 2X of the suggested label dose for Gossypium hirsutum L. Pendimethalin (formulated as Prowl H₂O) was applied at the X, 1X, and 1X rate. Two methods of incorporation included rolling cultivator mixing wheels and spring tooth harrow. With rolling cultivator mixing wheels, all herbicides controlled Amaranthus tuberculatus (Moq.) J.D. Sauer at least 74% regardless of dose. The X dose of ethalfluralin and pendimethalin (formulated as Prowl EC), or the X and 1X dose of pendimethalin (formulated as Prowl H₂O) controlled Brachiaria platyphylla (Griseb.) Nash no better than 73% while all other doses of the herbicides controlled B. platyphylla at least 80%. The use of mixing wheels to incorporate the herbicides resulted in better sesame stands and less stunting than the use of the spring tooth harrow; however, sesame stands were reduced as herbicide rate increased when using mixing wheels. Ethalfluralin at the 1X dose, pendimethalin (formulated as Prowl H₂O) at the X dose, and trifluralin at the X dose produced the highest sesame yield while ethalfluralin at the 2X dose produced the lowest yield.     

The activity ratio of glutamine synthetase to sucrose synthase: A physiological feature explaining the variation in grain nitrogen-based protein content of rice

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Inflation,squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

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Evaluation of rice as unregulated hidden allergen by fast real-time PCR

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Complex rheological characterization of normal,waxy and high-amylose wheat lines

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Study on the mechanism of microwave modified wheat protein fiber to improve its mechanical properties

Wheat protein is widely used in food industry. In order to expand the scope of its application on non-food field, we managed to apply the wheat protein to fiber production. To improve the mechanical properties of the fibers, we used the method of microwave modification. The best process conditions obtained by response surface analysis were a microwave power of 20.6 W/mL, microwave time of 3 min, and pH 8. Compared to non-microwaved fibers, the breaking strength was 19% higher and the elongation was 302.43% higher which indicated the microwaved fiber toughness was increased. To study the mechanism underlying the effect of microwave treatment on the improvement of mechanical properties, changes in the SH and SS content during wheat protein fiber preparation, a secondary structure study, X-ray diffraction, thermal performance analysis, SEM, surface hydrophobicity, and standard moisture regain measurement were examined. The microwaved fiber had increased SS content, α-helices, crystallinity, which may be responsible for the better mechanical properties. DSC and TG results showed that the thermal stability of microwaved fiber was increased. Additionally, SEM micrographs revealed that the structure of microwaved fibers was smoother and denser, and contained less pores than non-microwaved fibers. Although the surface hydrophobicity and standard moisture regain were decreased, microwaved fiber had good hygroscopicity, which was close to that of silk.     

Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds

The effect of 40 h solid-state fermentation with Rhizopus oligosporus on selected parameters of white and coloured quinoa was studied, as compared to standard (30 h) product and cooked seeds.The reducing power (RP) and the activity against synthetic free radicals of standard tempe were higher by on average 140% (white) and 64% (coloured quinoa) than that of cooked seeds. The OH scavenging activity was increased by more than 7 fold (white), and over 2 fold (coloured quinoa). Prolongation of the fermentation caused further improvement in this potential, on average by 27% (OH, RP) and 24% (DPPH, ABTS⁺ assays). The soluble phenols i.e. vanillic acid, protocatechuic acid and rutin levels in 40 h tempe were significantly higher than in cooked quinoa. Fermented products contained 470% (white) and on average 150% (coloured quinoa) more riboflavin and 100% more thiamine (white quinoa) than cooked seeds. The levels of total protein, free amino acids and proteins releasable during the in vitro digestion, were improved as a result of 40 h fermentation. The essential amino acids profile of quinoa tempe was consistent with the reference pattern.The prolonged tempe-type fermentation of quinoa can be recommended as a method of the value-added food production.     

Preparation and properties of chitosan–soybean trypsin inhibitor blend film with anti-Aspergillus flavus activity

The chitosan-based blend films were prepared from chitosan, soybean trypsin inhibitor extract (STI)/wild soybean trypsin inhibitor extract (WTI) and glycerol (Gly) solutions, the properties of which were also investigated, including thickness, mechanical property, water vapor transmission, optical transmittance, and solubility. In addition, the resulting films were characterized by scanning electron microscope (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The result of SEM images showed the surface and cross-section of chitosan–STI/WTI–Gly blend film had more smooth and dense morphology than pure chitosan film, which suggested there was a better compatibility among the three components. XRD and FTIR spectra indicated that the possible interaction force among the components might be the hydrogen bonds of NH?OC and OH?OC. Furthermore, the antifungal activity against A. flavus by the prepared blend films had been investigated. The facts that the germination and growth of A. flavus were strongly inhibited by chitosan–STI/WTI–Gly film indicated the blend films might be useful as potential bio-control packaging against A. flavus during the peanuts and other cereals storage.     

Nematicidal efficacy of isothiocyanates against root-knot nematode Meloidogyne javanica in cucumber

Isothiocyanates (ITCs), a series of new nematicides of the -NCS group, were evaluated for their efficacy against root-knot nematode Meloidogyne javanica. Of the compounds tested, AllylITC, AcITC, EtITC, BzTC, BzITC, 1-PEITC and 2-PEITC showed in vitro irreversible nematicidal activity against second-stage juveniles of M. javanica, following exposure for 72 h at concentrations as low as 5 μg mL⁻¹. When exposed to AllylITC, AcITC and EtITC at lower concentrations, motile juveniles also became irreversibly immobile in 3 days, with a LC₅₀ value at 2.76, 2.53 and 3.05 μg mL⁻¹, respectively. In the pot experiments, 1.0 ml AllylITC and 1.1 ml AcITC per kg of soil controlled M. javanica, similarly to or better than metam sodium at its recommended dose. Similar results were obtained in the field experiments using 1.0 kg AllylITC or 1.0 kg AcITC ha⁻¹. Based on the results of this study, AllylITC and AcITC have potential to be used as new bio-fumigant nematicides.     

Utilization of β-carotene fromSpirulina platensis by rats

The availability of -carotene from Spirulina as compared to standard all trans -carotene was studied by the liver and kidney vitamin A storage method. After 21 days of vitamin A depletion, the rats were repleted with -carotene from Spirulina and a standard source at two dietary levels (60 and 120 µg/day) for a 10 day period. At lower levels, the liver storage levels of vitamin A and the percent of -carotene absorption were comparable to those of the standard. At higher levels both these parameters of the Spirulina fed group were significantly (P<0.01) inferior to the standard source fed group. However, the Spirulina fed group showed better (P<0.05) growth than the standard fed group did at both low and high levels of feeding.