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131.
Lax Paola Rondan Dueñas Juan C. Andrade Alberto J. Doucet Marcelo E. 《European journal of plant pathology / European Foundation for Plant Pathology》2021,160(2):397-409
European Journal of Plant Pathology - Trichoderma aggressivum, a mycopathogen causing green mould disease, is a major problem in Agaricus bisporus cultivation due to crop loss, and resistance to... 相似文献
132.
The objective was to determine the effect forage-to-concentrate (F:C) ratio and stage of lactation on methane emissions, digestibility, nutrient balance, lactation performance, and metabolic responses in lactating goats. Twenty Murciano-Granadina dairy goats were used in an experiment divided into 3 periods: early (30 d), mid (100 d), and late (170 d) lactation. All goats were fed a diet with 35:65 F:C (FCL) during early-lactation. Then, 1 group (n = 10 goats) remained on FCL through mid- and late-lactation while the other group (n = 10 goats) was fed a diet with 50:50 F:C at mid-lactation (FCM) and 65:35 (FCH) at late lactation. A greater proportion of concentrate in the diet was associated with greater overall intake and digestibility (P < 0.05). Energy balance was negative in early-lactation (−77 kJ/kg of BW0.75, on average) and positive for FCL at mid- and late-lactation (13 and 35 kJ/kg of BW0.75, respectively). Goats fed FCM and FCH maintained negative energy balance throughout lactation. Plasma concentrations of non-esterified fatty acids at mid-lactation were greater for FCM than FCL (680 mEq/L), and at late-lactation concentrations were greater for FCH and FCL (856 mEq/L). A similar response was detected for plasma β-hydroxybutyrate. Methane emission was greater (P < 0.05) for FCM than FCH (1.7 g CH4/d). This study demonstrated that differences in F:C across stages of lactation lead to distinct metabolic responses at the level of the rumen and tissues. 相似文献
133.
Rosalba Troncoso-Rojas Yolanda Corral-Acosta Alberto Sánchez-Estrada Raymundo García-Estrada Alfonso Aguilar-Valenzuela Javier Ojeda-Contreras Martín Ernesto Tiznado-Hernández 《Phytoparasitica》2009,37(5):445-451
The fungicidal activity of allyl-isothiocyanate (allyl-ITC), benzyl-isothiocyanate (benzyl-ITC) and a mixture of isothiocyanates
(allyl-ITC, benzyl-ITC, phenyl-isothiocyanate and 2-phenylethyl-isothiocyanate; MCIT), was tested in netted melon infected
with Alternaria alternata as, was the effect of these compounds on the postharvest quality. Fruits were inoculated with A. alternata and exposed to allyl-ITC, benzyl-ITC, or MCIT, at 0.25 and 0.5 mg ml−1 concentrations. A commercial fungicide, Captan (CF), was used as a positive control. The fruit was stored at 20°C and 92%
relative humidity for up to 8 days. Allyl-ITC and MCIT at both tested concentrations, significantly reduced Alternaria rot,
by 82.73% to 88.67%. None of the ITC treatments had a significant effect on weight loss, total soluble solids, titratable
acidity or pH. Fruits treated with 0.5 mg ml−1 of AITC were more firm than others. Treatment with allyl-ITC, benzyl-ITC, or MCIT appears to be a promising alternative to
synthetic fungicides for controlling postharvest diseases in netted melon. 相似文献
134.
135.
Alberto Tellaeche Xavier P. BurgosArtizzu Gonzalo Pajares Angela Ribeiro Csar Fernndez-Quintanilla 《Computers and Electronics in Agriculture》2008,60(2):144-155
One of the objectives of precision agriculture is to minimize the volume of herbicides by using site-specific weed management systems. To reach this goal, two major factors need to be considered: (1) the similarity of spectral signatures, shapes, and textures between weeds and crops and (2) irregular distribution of weeds within the crop. This paper outlines an automatic computer vision method for detecting Avena sterilis, a noxious weed growing in cereal crops, and differential spraying to control the weed. The proposed method determines the quantity and distribution of weeds in the crop fields and applies a decision-making strategy for selective spraying, which forms the main focus of the paper. The method consists of two stages: image segmentation and decision-making. The image segmentation process extracts cells from the image as the low-level units. The quantity and distribution of weeds in the cell are mapped as area and structural based attributes, respectively. From these attributes, a multicriteria decision-making approach under a fuzzy context allows us to decide whether any given cell needs to be sprayed. The method was compared with other existing strategies. 相似文献
136.
137.
Jaime Puértolas Marta Pardos María Dolores Jiménez Ismael Aranda José Alberto Pardos 《Annals of Forest Science》2008,65(6):611-611
138.
Julio C. Barbosa Sarah S. Barreto Alice K. Inoue-Nagata Marcelo S. Reis Ana Carolina Firmino Armando Bergamin Filho Jorge Alberto Marques Rezende 《Journal of General Plant Pathology》2009,75(6):440-443
Nicandra physaloides, a common weed in South America, was found to be infected by an isolate of Tomato severe rugose virus (ToSRV), a bipartite begomovirus. The plants developed severe yellow rugose mosaic and were collected in São Paulo State, Brazil. This isolate of ToSRV was transmitted by Bemisia tabaci B biotype from infected plants of N. physaloides to healthy plants of N. physaloides and tomato in a glasshouse. This is the first report of natural infection of N. physaloides by ToSRV in Brazil. 相似文献
139.
Verardo V Arraez-Roman D Segura-Carretero A Marconi E Fernandez-Gutierrez A Caboni MF 《Journal of agricultural and food chemistry》2011,59(14):7700-7707
Nowadays there is considerable interest in the consumption of alternative crops as potential recipes for gluten-free products production. Therefore, the use of buckwheat for the production of gluten-free pasta has been investigated in the present study. RP-HPLC-ESI-TOF-MS has been applied for the separation and characterization of free and bound phenolic compounds in buckwheat flour and buckwheat spaghetti. Thus, 32 free and 24 bound phenolic compounds in buckwheat flour and spaghetti have been characterized and quantified. To the authors' knowledge, protochatechuic-4-O-glucoside acid and procyanidin A have been detected in buckwheat for the first time. The results have demonstrated a decrease of total free phenolic compounds from farm to fork (from flour to cooked spaghetti) of about 74.5%, with a range between 55.3 and 100%, for individual compounds. The decrease in bound phenols was 80.9%, with a range between 46.2 and 100%. The spaghetti-making process and the cooking caused losses of 46.1 and 49.4% of total phenolic compounds, respectively. Of the total phenolic compounds present in dried spaghetti, 11.6% were dissolved in water after cooking. 相似文献
140.
Llauradó JM Rozès N Constantí M Mas A 《Journal of agricultural and food chemistry》2005,53(4):1003-1011
Low-temperature fermentations (13 degrees C) are considered to improve wine aromatic profiles. However, because the risk of stuck and sluggish fermentations is high, these fermentations are not common. The aim of this paper was to analyze the effect of different preadaptation protocols in two commercial wine strains on the fermentation and some wine parameters. Preadaptation is understood to be the process between the rehydration of active dry yeast and the inoculation. In this study, it consisted of preparing a fermentation starter (addition of yeast grown at 25 degrees C) or inocula preadapted at low temperatures (as before, but grown at a fermentation temperature of 13 or 17 degrees C). These results were compared with those of rehydrated active dry yeast, and a commercial "cryotolerant" yeast was used as a reference. General fermentation kinetic parameters, yeast imposition, nitrogen consumption, and main wine products were analyzed. The results showed that the preadaptation of a yeast could improve the fermentation performance, although this improvement was strain-dependent. Low-temperature fermentations also had some general effects: reduction of acetic acid and fusel alcohol production and increased concentrations of glycerol. When the yeast performed better in fermentation because of preadaptation, nitrogen consumption was faster and the wine's "negative" attributes (acetic acid, fusel alcohols) were significantly reduced. Thus, in some strains, preadaptation could be an effective mechanism for improving low-temperature fermentation, which also significantly reduces detrimental wine attributes. 相似文献