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Effects of development stage and sodium salts on the antioxidant properties of white cabbage microgreens
No full textMicrogreens, considered “superfood”, are easy to cultivate and very rich in health promoting compounds, as antioxidants. White cabbage (Brassica oleracea var. capitata) microgreens
contain high quantities of phenolics, which contribute together with other bioactive compounds to
their important antioxidant properties. The present study analyses the effects of development stage
(5-, 7- and 9-days) and two sodium salts, NaCl and Na2SO4
, in two concentrations (0.01 M and 0.1 M),
on the antioxidant properties of white cabbage microgreens. Among the three development levels,
the 5-day microgreens revealed the highest total phenolic content, DPPH radical scavenging and
total reducing capacities. Concerning the effects of sodium salts, 0.01 M NaCl and 0.1 M Na2SO4
determined higher total reducing capacity. Additionally, 0.01 M NaCl induced the highest DPPH
radical scavenging capacity, while the most important total phenolics and anthocyanins contents were
obtained in case of 0.1 M Na2SO4
. In conclusion, from the developmental point of view, the 5-day
old microgreens present, globally, the best characteristics. Considering the elicitor effects of sodium
salts, 0.01 M NaCl and 0.1 M Na2SO4 generally determined the strongest antioxidant properties. The
results could be used to develop new production technologies for antioxidant-enriched microgreens
Business development in agriculture: between myth and reality for moldovan migrants
No full textCurrently, entrepreneurship and migration go hand in hand. On the one hand, migration causes the population to adapt
to the new social, economic and geopolitical conditions. On the other hand, the development of entrepreneurship
requires the creation of new products and services that society requires over a period of time. The symbiosis between
returned migrants and the development of business in the field of agriculture can become the key to success for the
economy of the Republic of Moldova. The phenomenon of migration in the Republic of Moldova has been going on for
several decades, and in the last period of time, as a result of the triggering of the COVID pandemic situation, it is
attenuating. In this sense, one of the basic prerogatives of public authorities is reintegration and return of Moldovan
migrants and their support through various programs and tools. The most popular of the support programs, intended for
migrants and their relatives who want to start a business in the Republic of Moldova, is the Program for Attracting
Remittances in Economy "PARE 1 + 1". Businesses created by migrants, tangentially, were also supported with the
support of other state programs and foreign donors through technical assistance, training, workshops, participation in
conferences and exhibitions, preferential lending, funding through grants before and after investment, compensation,
direct payments per animal, various tax mechanisms, etc
Studies on the evolution of volatile compounds and acids in the production of white wines from Fetească regală and Aligoté, in Bucium Iasi Vineyard
No full textThe effect of Pangium Sp. and Tithonia Diversifolia leaves extract as vegetable pesticides to Crocidolomia Pavonana (Lepidoptera; Pyralidae) larva mortality
No full textPangium sp. and Tithonia diversifolia have the potential to become vegetable pesticides due to the content of secondary metabolites, such as alkaloids, tannins, flavonoids, terpenoids and saponins in their leaves, which are plant protection agents. This study aims to determine the mortality of Crocidolomia pavonana larvae after application of
Pangium sp. and Tithonia diversifolia. C. pavonana is one of the main pests affecting cabbage production in North Sulawesi, Indonesia. Pangium sp. and T. diversifolia leaf extraction separately were carried out by immersion method using methanol (CH3OH) solvent and followed by current-current distribution method. The result of crude extract was partitioned in a 95% mixture of hexane methanol (C6H14 - CH3OH). Then, the 95%
methanol fraction (CH3OH) was further partitioned with a mixture of ethyl acetate and water (EtOAc - H2O), and the extract from the ethyl acetate fraction (EtOAc) was then used in testing as a vegetable pesticide. This study used a completely randomized design (CRD) with six treatments, namely 0% (control), 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and carried out three replications, where each treatment used 10 larvae. Larval mortality
observations were carried out at 24, 48, 72, 96, 120 HAA (hours after application).
The results indicated that there was a mortality rate of C. pavonana larvae, so that the Pangium sp. and T. diversifolia have the ability to act as botanical insecticides, although T. diversifolia extract treatment showed a higher mortality rate, compared to Pangium sp.
Larval mortality above 50% (LC 50) was found in P3 (0.3%) treatment after 72 HAA, is of 53.33% (Pangium sp. extract) and 63.33% (T. diversifolia extract), successively. Then, at 120 HAA, the same larval mortality rate from both extractions in P3 treatment, increased to 76.67% using Pangium sp. extract, while the same mortality rate (76.67%) using
T. diversifolia extract occurred in 96 HAA observations. ANOVA test showed significantly different results for the two extraction uses of Pangium sp. and T. diversifolia. LC 50 in Pangium sp. extract, at a concentration of 0.136% or 1360 ppm and in T. diversifolia extract of 0.1103% or 1103 ppm
Influența produselor de maturare asupra parametrilor cromatici și fizico-chimici a vinurilor Sauvignon Blanc și Busuioacă de Bohotin
Get PDFAgeing of wines on lees involves keeping wines in contact with dying yeast cells for several months/years. Over recent years, ageing of wines on lees is becoming more and more familiar in the wine process and studies are made to analyse its influence on quality.
Ageing on lees is a winemaking technique consisting on maintaining the wine after fermentation in contact with the yeast lees to intensify the transfer of compounds between yeast cells and wine during yeast autolysis. Wine ageing on fine lees (essentially dead yeast cells) allows the release from the cell wall of different compounds into wines during yeast autolysis, such as polysaccharides, amino acids, fatty acids and mannoproteins, compounds that interact with the wine and give it texture and complexity.
In the present study, the effect of ageing on lees using 12 commercial maturation products was analyzed in white and rosé wines obtained in Iasi vineyard, vintage 2020. The aim of this experiment was to follow the evolution of physical-chemical and chromatic parameters of wines, depending on commercial maturation product used after alcoholic fermentation.
The first impression that the consumer receives from wine is colour and it influences the taste. Regarding chromatic parameters, an increase in colour intensity was evident for all samples after the ageing period on lees. The oenological products used for ageing on lees of wines showed a low influence on the physical-chemical characteristics: a low decrease in total acidity for Sauvignon blanc (samples V8S, V1S), a slight increase in total dry extract for the wines obtained from Busuioacă de Bohotin grapes (samples V12B, V2B, V10B and V4B).
The results show that this technique offers great prospects for improving the quality of wines
The application of the Failure Modes and Effects Analysis (FMEA) methodology to improve meat products quality
No full textFailure Modes and Effects Analysis (FMEA) it is a predictive and preventive methodology specific to non-compliance
and risk management. The FMEA is a modern tool used in the purpose of identifying potential failure modes, the causes
and effects of each nonconformity (on a system, subsystem, or component part), for keeping under control the
technological processes and to improve the quality of finished products. The aim of this study was the application of the
FMEA to improve meat products quality (pasteurized and smoked salami). The FMEA methodology application is
distinguished as specificity the Action Priority (AP) establishment depending on the severity (S) of consequences of
manifestation of nonconformities to the consumer, on the probability of occurrence (O) of a potential hazard for food
safety and on the probability of its detection (D). The AP was determined for each category of identified potential
hazards: physical (P), chemical (C) and biological (B), for all ingredients and for all stages of the technological flow for
meat products. Through AP, a quantitative assessment can be made of the potential food safety problems in a system,
and respectively a prioritization of implementation of preventive actions and the lowering of potential nonconformities.
Based on AP, the identified potential nonconformities can be classified in the Low priority category even if the old
considered Risk Priority Number (RPN) value is higher than 100 (125, for the row material storage, at the level of P
hazards). On the other hand, at values lower than 100 of the RPN, the AP can be in the Medium priority category (96,
for the stage of cutting, deboning, choosing meat, at the level of C hazards), the value of S being the decisive element.
After corrective action (CA) application, AP was lowered, the quality of the meat products being improved
Research on the implementation of biotechnical methods for stimulating the reproductive function of caw-buffaloes (Indigenous Carpathian Buffalo)
No full textEvaluation of the nutrients uptake by tomato plants in different phenological stages using an electrical conductivity technique
No full textNutrient consumption by plants depends on the growth stage and environmental conditions.
In general, plants take up species of elements at different speeds. We monitored and recorded
the electrical charge flow through xylem sap of tomato plants (Brillante F1) using femto/picoammeter
equipment (Keysight B2981A). This technique evaluates the nutrient uptake of tomato treated with
the most common macronutrients (KNO3; KH2PO4; Ca(NO3)2; KCl) by monitoring the electrical
conductivity for 24 h. The electrical conductivity of each treatment correlated with the plant growth
and development stages. The results showed that the tomato plants had a high consumption of nutrients
in the vegetative stage, while in other stages, they had a specific consumption, like phosphorus
for bulb formation, potassium for increasing the number of flowers and water for the ripening of
fruits. The quantitative evaluation of the ions absorbed by the plant was based on the magnitude
and shape of the electrical conductivity curves. Our technique is an efficient method to determine
nutrient consumption and is useful in predicting the deficiency of a certain element in tomato plants
The modification of food consumption behaviour under the influence of promotional actions
No full textThe consumption behaviour represents one of the main attractions of the marketing study area which sparks a lot of
interest. Within the enterprise marketing mission, the food consumption behaviour is a particular sub-category, given
the significant realignments of production and food consumption. The statistics from the last 10 years indicate a
strongly ascending trend for all product categories. The hypothesis of the current research is that this increase is due
mostly to the simultaneous increase in the number and intensity of promotional campaigns and actions, to which
consumers respond with pro-comsumption favourable reactions. The analysis from this paper is performed for Romania
with data from the period 2010-2020 by means of the following methods: observation, data analysis, processing and
interpretation. The research results confirm the increase in food consumption under the influence of promotional
actions, which does not always favourably support a stable, socio-economically healthy and sustainable market. An
atypical situation, which invalidates the correlation hypothesis of an increased food consumption directly influenced by
promotional actions, is that of fruit and vegetables consumption in Romania, products for which there is no
consumption increase registered, at least compared to other products (meat, sugar products, tobacco, beer etc.), but also
have not been observed significant promotional actions