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Mulching for Weed Management in Medicinal and Aromatic Cropping Systems
No full textWeeds are one of the main problems in cultivation of medicinal and aromatic plants (MAPs); they negatively affect yield (herba and essential oil), and the overall quantity and quality of biomass, flowers, roots, seeds, and secondary metabolites. This review evaluates mulching as a sustainable, non-chemical method for weed management in the cultivation of MAPs and examines how effectively organic, synthetic, and living mulches reduce weeds and increase yields. Regarding different mulch materials such as straw, sawdust, bark, needles, compost, polyethylene, and biodegradable films, the basic processes of mulch activity, including light interception, physical suppression, and microclimate adjustment, are examined. The review further analyzes the impact of mulching on soil parameters (moisture, temperature, pH, chlorophyll content) and the biosynthesis of secondary metabolites. The findings consistently indicate that mulching substantially reduces weed biomass, improves crop performance, and supports organic farming practices. However, there are still issues with cost, material availability, and possible soil changes, and the efficacy is affected by variables including cultivated plant species, mulch type, and application thickness. The review highlights the importance of further research to optimize the selection of mulch and MAPs and their application across various agroecological conditions, and indicates that mulching is a potential, environmentally friendly technique for weed control in MAP cultivations
Healthy motivations for food consumption in 16 countries
No full textThere are many factors that can influence people’s attitudes towards healthy eating, including personal nature, sociodemographic influences, and lifestyle. This work investigated to what extent the motivations for healthy food consumption are shaped in individuals from different countries. A questionnaire survey was carried out on a sample of 11,919 participants from 16 countries. The results indicated that the strongest motivations for healthy food consumption were related to the perception of consuming healthy food, eating foods rich in vitamins and minerals, allied to food safety and hygiene concerns. Significant differences were found in healthy motivations between countries. Additionally, the sociodemographic variables that had a higher influence on health motivation levels were country, age, and gender. Concerning the anthropometric and lifestyle variables influencing healthy motivation for food consumption, the discriminating variables were: believing in having a healthy diet, physical exercise, and chronic diseases. In conclusion, the work showed important differences in the motivations for a healthy diet in different countries, but other variables also play a role in the motivation for the consumption of foods for health and well-being
Impact of Genotype × Environment Interactions on the Yield and Stability of Maize Hybrids in Serbia
No full textMaize grain yield stability becomes one of the most important traits in modern maize breeding due to the variability of climatic elements. The objective of this work is to estimate the productivity of maize hybrids as well as their adaptability and grain yield stability in ten different growing environments across two growing seasons. The average grain yield ranged from 10.39 t ha⁻1 to 15.13 t ha⁻1. Hybrids ZP 457 and ZP 5090 performed good in both years. Stability analysis according to Eberhart and Russell method singled out ZP 457 as a stable hybrid, and Zombor and ZP 560 as the adaptable hybrids. According to the CV, ZP 457, ZP 427, ZP 5550, and ZP 5090 were identified as hybrids with good performance and stable yield. The “Which-Won-Where” biplot showed that ZP 5090 was the optimal hybrid for most tested environments, while ZP 500 was recommended for one location in 2019. According to the “Mean vs. Stability” biplot, ZP 5090 is the hybrid with the most stable and highest mean yield across the environments, while ZP 3071 had the lowest and least stable. Overall, ZP 5090 is the best performing hybrid in this trial. No environments that are both informative and representative are detected. Nonetheless, PO19 was selected as the ideal environment. Opposite of that, some environments that are non-informative (BT19) can be excluded from future trials. Based on the GGE biplot analyses, the suggestions on the regional distribution of tested hybrids are given. Simultaneously, parental lines for future breeding programs are recommended based on the SNP analysis. The obtained results are important not just for the maize producers and breeders in Serbia, but for the whole “European Corn Belt”, especially under climate change scenarios
Horseradish (Armoracia rusticana L.) Processing By-Products as Potential Functional Ingredients in Food Production: A Detailed Insight into Phytochemical Composition and Antioxidant Properties
No full textHorseradish (Armoracia rusticana L.) root (HRP) and leaf (HLP) pomaces, by-products of juice production by cold-pressing, were analyzed as a novel potential source of natural antioxidants. Chromatography analysis (UHPLC Q-ToF MS) of the bioactive compounds of pomaces was performed along with spectrophotometric determination of total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid (hydroxycinnamic) content (TPAC), and antioxidant capacity (via 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic-acid) (ABTS•+) radicals’ scavenging activity and ferric reducing antioxidant power (FRAP)). The concentrations of TPC, TFC, and TPAC differed among the pomaces, significantly favoring HLP. However, both horseradish pomaces (HRP and HLP) contained a considerable amount of various phenolics, with kaempferol and its glucosides dominating. In addition, they exhibit pronounced antioxidant activity, which is confirmed by all three methods used (DPPH, ABTS, and FRAP). These results highlight the potential of valorizing horseradish processing waste as a natural, reliable source of health-promoting bioactive compounds and functional ingredients in food products, thereby fortifying food, preventing oxidation, and prolonging shelf-life. In addition, this study supports endeavors to reduce food waste by providing new insights into the valorization of horseradish pomace, thus contributing to sustainable development and environmental protection
Removal of trace metals from municipal sewage sludge: a review
No full textSewage sludge is a by-product of wastewater treatment. Sewage sludge is a desirable material for application in agriculture production as a fertilizer or soil conditioner, as it is characterized by a high content of organic matter and nutrients such as nitrogen, phosphorus and potassium. However, sewage sludge tends to concentrate trace metals, organic pollutants and pathogenic organisms due to the initial pollutant load of the treated wastewater and the treatment processes. Although various chemical methods can be used to remove trace metals from sewage sludge, the use of microbes is considered a more cost-effective and environmentally friendly approach compared to chemical treatments. This review examines the risks of trace metals in the application of sewage sludge and demonstrates the efficiency of their removal using physical, chemical and biological methods
Occurence of Insect-transmitted Cereal Viruses infecting Wheat in Serbia
No full textWheat (Triticum aestivum) is one of the first domesticated food crops and has been one of the most important crops worldwide for centuries. In Serbia, it is the second most cultivated cereal after maize with a production of more than 2.7 million tonnes. More than 50 viruses are known to infect wheat and can cause significant yield losses. The number and spread of wheat viruses have increased significantly, especially those transmitted by insects, due to the general trend and efforts in the EU to reduce the use of insecticides, combined with global climate change. The most important are two soil-borne viruses vectored by Polymyxa graminis (cereal mosaic virus and barley yellow mosaic virus), then insect-transmitted (wheat dwarf virus, WDV and barley/cereal yellow dwarf viruses, BYDVs/CYDVs), and mite-transmitted wheat streak mosaic virus (WSMV). In a five-year survey (2019-2023), 324 samples were collected and analyzed using RT-PCR or PCR to determine the presence and distribution of wheat viruses. Of the 10 viruses tested, WDV, WSMV and BYDV-SGV were detected in 64.55, 14.93 and 14.44% of the total tested samples, respectively. Molecular characterization based on the complete genome sequence showed that the Serbian WDV isolates were grouped in clade E within wheat-adapted forms. Phylogenetic analysis of the CP gene sequences revealed that WSMV isolates from Serbia grouped into clade B together with other European isolates. The results show that leafhopper-transmitted WDV is the most common in Serbia, followed by aphid-transmitted BYDV-SGV and mite-transmitted WSMV. The abundance of vectors in the early stages of cereal growth is directly related to epidemics caused by insect-transmitted viruses. Additionally, the risk of virus infection is increased by the prolonged flight activity of vectors due to the longer, warmer periods in autumn. Therefore, field management should primarily aim to suppress the vector population and eliminate any bridge hosts
The heritability of root and shoot traits of bread wheat at seedling stage as a potential for breeding
No full textИстраживање биљака у раним фазама развоја омогућава да се на бржи и на лакши начин идентификују генотипови са пожељним особинама корена и стабла, као и са бољом толерантошћу на стрес. Бржи рани пораст (вигор) код пшенице доприноси већој сезонској искористљивости воде, што утиче на повећање укупне биомасе, и на повећање приноса зрна. Циљ овог истраживања је био да се изврши оцена 101 генотипа хлебне пшенице на основу особина корена и стабла клијанаца у хидропонској култури у контролисаним условима фитотрона, како би се издвојили они са бржим раним порастом корена и стабла као предуслов за каснију већу толерантност на водни стрес. На десет репрезентативних клијанаца по генотипу, старости десет дана, мерене су морфолошке особине корена и стабла. Корен сваког клијанца је скениран и обрада фотографија и мерење особина кореновог система је вршена у компјутерски адаптираном програму – ImageJ. Одређиване су следеће особине: дужина примарног корена, дистанца до прве гране на примарном корену, број семиналних коренова, укупна дужина семиналних коренова, угао семиналних коренова, дужина стабла, сува маса корена (СМК), сува маса стабла (СМС), однос СМК/СМС. Једнофакторијалном анализом варијансе утврђена је статистички веома значајна (P < 0,01) разлика средњих вредности свих девет испитиваних особина корена и стабла клијанаца, што указује на значајну генетичку варијабилност испитиваних генотипова пшенице. Постојање генетичке варијабилности је предуслов за успешан програм оплемењивања јер омогућава шири дијапазон избора родитељских генотипова у процесу оплемењивања пшенице, а самим тим и већу могућност добијања генотипова за циљане услове гајења. Херитабилност у ширем смислу (h2š) је била веома висока (преко 90%) за већину испитиваних особина, осим за број семиналних коренова (58,0%) и укупну дужину семиналних коренова (88,7%). Највећу вредност херитабилности у ширем смислу је имао угао семиналних коренова (96,9%). Веома високе вредности херитабилности омогућују једноставнији процес селекције и већу генетичку добит.Plants research in the early stages of development enables the identification of genotypes with
desirable root and stem traits, and with better tolerance to stress, in a faster and easier way. Faster
early growth (vigor) in wheat contributes to greater seasonal water exploitation, affecting the
increase in total biomass and grain yield. The aim of this research was to evaluate 101 bread wheat genotypes based on seedling root and stem traits in hydroponic culture under controlled phytotron conditions, in order to identify those with faster early root and stem growth as a prerequisite for later greater tolerance to water stress. On ten representative seedlings per genotype, aged ten days, the morphological traits of roots and stems were measured. The root of each seedling was scanned, photo processed, in a computer-adapted program - ImageJ. The following traits were determined: length of the primary root, distance to the first branch on the primary root, number of seminal roots, total length of seminal roots, angle of seminal roots, stem length, root dry weight (RDW), stem dry weight (SDW), RDW/SDW. One-factor analysis of variance revealed a statistically very significant (P < 0.01) difference in the mean values of all investigated traits, which indicated significant genetic variability of the investigated wheat genotypes. The existence of genetic variability is a prerequisite for a successful breeding, allowing a wider range of parent selection in wheat breeding, and thus a greater possibility of obtaining genotypes for targeted growing conditions. Heritability in a broad sense (h2b) was very high (over 90%) for most of the studied traits, except for the number of seminal roots (58.0%) and total length of seminal roots (88.7%). The highest h2 b was for the angle of the seminal roots (96.9%). Very high heritability values allow for a simpler selection and greater genetic gain
Horseradish (Armoracia rusticana L.) leaf juice encapsulated within polysaccharides-blend-based carriers: Characterization and application as potential antioxidants in mayonnaise production
No full textThis study aimed to encapsulate cold-pressed horseradish leaf juice within maltodextrin/alginate (MD/AL),
maltodextrin/guar gum (MD/GG), and maltodextrin/gum Arabic (MD/GA) by spray-drying, to characterize the
encapsulates, and to test their potential as mayonnaise oxidation-preventing ingredients. The encapsulates
exhibited desirable physicochemical, morphological, structural, and thermal properties, highlighting MD/GAcontaining
encapsulates, especially regarding high encapsulation yield (78.50 %). Also, encapsulates contained
a significant amount of phenolics, which were stable during freezer storage. The encapsulates successfully
delayed the mayonnaise oxidation: 31.91–38.94 % more than the synthetic antioxidant ethylenediaminetetraacetic
acid, especially highlighting MD/AL-containing encapsulates. Also, the encapsulates improved product
quality with a higher pH and lower acidity after storage compared to the controls. Overall acceptability of
encapsulates-containing mayonnaises and commercial mayonnaise did not differ significantly. This study contributes
to sustainable development by providing new insights into the valorization of horseradish leaves, as a
promising alternative to synthetic additives to prolong the oxidative stability and shelf-life of high-oil-containing
foods
From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt
No full textThis study investigated the possibility of using defatted almond cake flour (AF), a by-product in the cold pressed almond oil extraction, as a natural ingredient in goat milk yogurt, to improve its texture, stability, sensory properties and nutritive profile. Three yogurts were produced: control (C), and samples with 1% (AFY1) and 2% (AFY2) AF, which were stored for 21 days. Composition, acidity, fatty acids, minerals, rheology, texture, syneresis, protein profile, microstructure and sensory acceptability were analyzed. AFY2 yogurt had the highest pH and lowest titratable acidity after 21 days. AF reduced saturated fatty acid (SFA) content while increasing monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) levels, particularly the percentages of oleic acid (29.24±0.06% of total fatty acids in AFY1 and 34.26±0.14% in AFY2, compared to 22.82±0.41% in C) and linoleic acid (5.41±0.06% in AFY1 and 7.66±0.22% in AFY2, compared to 2.59±0.12% in C). The enriched yogurts also showed significantly higher mineral contents: Mg increased by approximately 20% in AFY1 and 44% in AFY2, P increased by ~15% in AFY1 and ~19% in AFY2, while the most notable change was in Fe levels, which increased by ~77% in AFY1 and 165% in AFY2. AF increased hysteresis area and apparent viscosity at shear rates of 0-200 s-1, improved all textural properties, while 2% AF decreased syneresis. Consumers rated fortified yogurts highest in overall likability, texture and flavor. The results indicate that AF improves the stability, texture and nutritional value of yogurts while enhancing their sensory acceptability and can be successfully used as a nutritious functional ingredient.Rad je recenziran i prihvaćen, doi broj još nije aktiviran