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Varietal Differences (varietal + difference)

Distribution by Scientific Domains

Chemistry	58%

Selected Abstracts

EFFECT OF VARIETAL DIFFERENCES AND POLISHING OF RICE ON QUALITY PARAMETERS OF IDLI

JOURNAL OF SENSORY STUDIES, Issue 5 2005
CHANDINI S. KUMAR
ABSTRACT The effect of varietal differences and polishing of rice on quality parameters of "idli," an Indian fermented product, were studied. In addition, the functional properties of decorticated (whole and split) black gram (Phaseolus mungo Roxb.), were also determined. Two varieties of raw rice, "Jaya" and "Minilong," and one variety of parboiled rice "Ponni" with two degrees of polishing (high and low) were selected. Idlis were prepared following standard procedures. Variations were observed in water and fat absorption capacities of two black gram samples. Emulsification capacity ranged from 102 to 110 mL/100 g. Foam capacities at different pH range were similar, but foam stability differed as a function of time. The pH of the fermented batter was between 4.1 and 4.8. Rice with a lesser degree of polishing fermented better with higher batter volume and microbial count, lesser shear value and gave softer idlis. However, sensory analysis revealed that idlis prepared with low-polish rice scored significantly lower for appearance and color quality compared with products prepared with high-polish rice. Significant differences were observed in the quality of flavor of all products. It can be concluded that the quality characteristics of Idli were influenced by the variety of rice and the degree of polishing, but the two types of black gram used, whole and split, had no effect. [source]

Varietal Differences in Allelopathic Potential of Alfalfa

JOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 1 2002
Tran Dang Xuan
Alfalfa (Medicago sativa L.) plants were found to contain water-soluble substances that inhibited the germination and seedling growth of alfalfa (Chung and Miller 1990, Agron. J. 87, 762,767). Tsuzuki et al. (1999, Rep. Kyushu Branch Crop Sci. Soc. Japan 65, 39,40) discovered allelochemicals in alfalfa plants that could have adverse effects on the growth of some lowland weeds. This study was conducted to investigate varietal differences in allelopathic potential in alfalfa plants. Eight common varieties of Japanese alfalfa (Medicago sativa L.), namely Batasu, Hisawakaba, Kitawakaba, Makiwakaba, Natsuwakaba, Lucerne, Tachiwakaba and Yuba, were grown by conventional methods in the Experimental Field of the Crop Science Laboratory, Faculty of Agriculture, Miyazaki University. Aqueous extracts of both fresh and dried material of alfalfa plants of all varieties significantly inhibited both germination and growth of lettuce (Lactuca sativa L.). Leachates from germinating seeds of almost all alfalfa varieties inhibited elongation of the radicle but produced a negligible increase in germination and only slightly inhibited elongation of the hypocotyl of lettuce plants. Results demonstrated that the degree of inhibition of germination and growth of lettuce varied with the variety of alfalfa. In particular, Lucerne was identified as having the strongest allelopathic potential of the varieties studied. The results suggested that the allelopathic potential of alfalfa might be relating to a gene. Varietätsunterschiede im allelopathischen Potential von Luzerne Luzerne (Medicago sativa L.)-Pflanzen weisen wasserlösliche Substanzen auf, die die Keimung und das Sämlingswachstum von Luzerne inhibieren. Es kann angenommen werden, daß Luzernepflanzen allelopathisch wirkende Verbindungen aufweisen, die das Wachstum von Unkrautpflanzen des Tieflands beeinträchtigen. Die Untersuchung wurde durchgeführt, um das Potential allelopathischer Sortenunterschiede bei Luzerne zu bestimmen. Acht im Anbau verwendete Luzernesorten , Batasu, Hisawakaba, Kitawakaba, Makiwakaba, Natsuwakaba, Lucerne, Tachiwakaba und Yuba , wurden nach konventionellen Verfahren auf dem Versuchsfeld des Pflanzenbauinstitutes der Fakultät der Miyazaki-Universität angebaut. Wässerige Extrakte von frischen und trockenen Luzernepflanzen hemmten bei allen Sorten signifikant die Keimung und das Wachstum von Salat (Lactuca sativa L.). Auszüge keimender Samen der meisten Luzernesorten inhibierten das Längenwachstum der Wurzel, hatten aber kaum Einfluß auf eine Förderung der Keimung und zeigten eine geringe Inhibierung des Längenwachstum des Hypokotyls von Salat. Die Ergebnisse zeigen, daß der Grad der Inhibierung der Keimung des Wachstums von Salat abhängig von den geprüften Luzernesorten ist. Lucerne hat das stärkste allelopathische Potential der Sorten. Die Ergebnisse lassen vermuten, daß das allelopathische Potential genetisch bedingt ist. [source]

Varietal Differences in Development of Maize (Zea mays L.) Seedlings on Compacted Soils

JOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 3 2001
L. O. Soyelu
Differences among open-pollinated tropical maize (Zea mays L.) varieties in seedling development and establishment on compacted soils were studied. Soil dry density was used as an index of compaction. Three soil compaction levels and 12 traits associated with development and establishment of maize seedlings were investigated. A control (without compaction) was also included. Varietal differences were observed for most traits measured. Genetic differences for seedling development on compacted soil were detected. Varietal differences contributed about three times the contribution of compaction to total variability in the traits. Better seedling development and performance were obtained in moderately compacted soil than in the control. Shoot length, shoot dry weight and per cent dry matter in roots were good indicators of the tolerance of maize seedlings to compaction. A physiological strategy for maize seedling establishment on compacted soil was proposed. The implications of the results for seed testing were also highlighted. It was concluded that consideration should be given to the genotype of maize destined for use in ecologies prone to high soil densities. All varieties of maize grown in an agroecological zone could be screened to identify genotypes tolerant of higher soil densities. The seeds could then be multiplied and distributed to farmers. Sortenunterschiede in der Entwicklung von Mais (Zea mays L.)-Sämlingen in verdichteten Böden Sortenunterschiede der Sämlingsentwicklung und des Aufwuchses wurden in verdichteten Böden bei fremdbestäubenden tropischen Mais (Zea mays L.)-Sorten untersucht. Die Bodentrockendichte wurde als Index für die Verdichtung verwendet. Drei Verdichtungsstärken und zwölf Behandlungen im Zusammenhang mit der Entwicklung und dem Anwuchs von Maissämlingen wurden untersucht. Eine Kontrolle (ohne Bodenverdichtung) wurde berücksichtigt. Sortenunterschiede wurden für die meisten Eigenschaften gemessen. Genetische Differenzen der Sämlingsentwicklung in verdichteten Böden konnten beobachtet werden. Sortendifferenzen trugen etwa dreifach im Vergleich zur Bodenverdichtung im Hinblick auf die Gesamtvariabilität der Eigenschaften bei. Bessere Sämlingentwicklung und Sämlingsleistung wurden an moderat verdichteten Böden im Vergleich zur Kontrolle beobachtet. Die Sprosslänge, das Sprosstrockengewicht und die Trockenmasse prozent in Wurzeln gaben gute Hinweise hinsichtlich der Toleranz der Maissämlinge gegenüber Bodenverdichtung. Eine physiologische Strategie für die Maissämlingsentwicklung in verdichteten Böden wird vorgeschlagen. Die Bedeutung der Ergebnisse für Samentestzwecke wurde betont. Es wird angenommen, dass Genotypen für den Anbau in ökologischen Bedingungen, die starke Bodenverdichtungen aufweisen, berücksichtigt werden sollten. Da viele Maissorten in agroökologischen Gebieten angebaut werden, sollten diese getestet werden, um Genotypen mit Toleranz gegenüber stärkerer Bodenverdichtung zu identifizieren. Diese Samen könnten dann vermehrt und an Landwirt abgegeben werden. [source]

PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES1

JOURNAL OF FOOD QUALITY, Issue 4 2002
K.A. KHATIB
Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFG1 and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, water held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes. [source]

Varietal differences in terpene composition of blackcurrant (Ribes nigrum L) berries by solid phase microextraction/gas chromatography

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2002
Maria Luisa Ruiz del Castillo
Abstract Relative amounts of volatile terpenes in berries of 10 different blackcurrant (Ribes nigrum L) cultivars were examined by solid phase microextraction/gas chromatography (SPME/GC). The optimisation of a variety of parameters affecting SPME enabled relative standard deviations from three replicates ranging from 2 to 12% to be achieved. Differences between cultivars in the proportions rather than in the qualitative composition of volatile terpenes were found, and the proportions of some terpenes were especially variable. Furthermore, the enantiomeric ratios of the chiral terpenes were determined for the first time in blackcurrant berries by GC using a column with a stationary phase containing permethylated cyclodextrin (Chirasil-,-Dex). The enantiomeric compositions of the majority of the chiral terpenes varied within a reasonably narrow range. However, the levels of two monoterpene alcohols, terpinen-4-ol and linalool, exhibited considerable variations amongst cultivars. © 2002 Society of Chemical Industry [source]

Effects of prolonged restriction in water supply on photosynthesis, shoot development and storage root yield in sweet potato

PHYSIOLOGIA PLANTARUM, Issue 1 2008
Philippus Daniel Riekert Van Heerden
Besides the paucity of information on the effects of drought stress on photosynthesis and yield in sweet potato [Ipomoea batatas (L.) Lam.], available reports are also contradictory. The aim of this study was to shed light on the effects of long-term restricted water supply on shoot development, photosynthesis and storage root yield in field-grown sweet potato. Experiments were conducted under a rainout shelter where effects of restricted water supply were assessed in two varieties (Resisto and A15). Large decreases in stomatal conductance occurred in both varieties after 5 weeks of treatment. However, continued measurements revealed a large varietal difference in persistence of this response and effects on CO2 assimilation. Although restricted water supply decreased leaf relative water content similarly in both varieties, the negative effects on stomatal conductance disappeared with time in A15 (indicating high drought acclimation capacity) but not in Resisto, thus leading to inhibition of CO2 assimilation in Resisto. Chlorophyll a fluorescence measurements, and the relationship between stomatal conductance, intercellular CO2 concentration and CO2 assimilation rate, indicated that drought stress inhibited photosynthesis primarily through stomatal closure. Although yield loss was considerably larger in Resisto, it was also reduced by up to 60% in A15, even though photosynthesis, expressed on a leaf area basis, was not inhibited in this variety. In A15 yield loss appears to be closely associated with decreased aboveground biomass accumulation, whereas in Resisto, combined effects on biomass accumulation and photosynthesis per unit leaf area are indicated, suggesting that research aimed at improving drought tolerance in sweet potato should consider both these factors. [source]

Varietal Differences in Allelopathic Potential of Alfalfa

MODELING VARIETAL EFFECT ON THE WATER UPTAKE BEHAVIOR OF MILLED RICE (ORYZA SATIVA L.) DURING SOAKING

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007
B.K. YADAV
ABSTRACT Milled rice is soaked until saturation before cooking and other processing. The soaking behavior of the milled rice is affected by varietal factor as well as initial moisture content (M0) of the samples. In the present study, tests were performed for milled whole kernels of 10 rice varieties ranging from low to high amylose content (16,29% d.b.) with three initial moisture levels (approximately 8, 12 and 16% d.b.) for monitoring water uptake in rice kernels during soaking at room temperature (25 ± 1C), in relation to the varietal differences manifested by the physicochemical properties. The water uptake by milled rice kernels took place at a faster rate in the beginning and was followed by a diminishing rate finally leading to a saturated value during soaking. The water uptake of the kernels during soaking could be best expressed by a modified exponential relationship with R2 values ranging from 0.971 to 0.998 for all varieties. The slope of the fitted straight line between actual and estimated moisture contents of milled rice during soaking using a modified exponential relationship was about unity (0.998) with a high R2 value of 0.989 and a root mean square error of 1.2% d.b. The parameters of the fitted model were the function of the M0 and the physicochemical properties of the milled rice. Using developed relationship, the water uptake of the milled rice during soaking could be estimated from its M0 and the physicochemical properties within±10% of the actual values. PRACTICAL APPLICATIONS This information would be useful for the scientific world working on the soaking characteristics of various varieties of rice, mainly for the modeling of the soaking process. It could also be used as a tool in selecting the rice varieties to meet their desired water uptake properties in relation to their psychochemical properties by rice breeder scientists. [source]

EFFECT OF VARIETAL DIFFERENCES AND POLISHING OF RICE ON QUALITY PARAMETERS OF IDLI

Allelopathy in crop/weed interactions , an update

PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 4 2007
Regina G Belz
Abstract Since varietal differences in allelopathy of crops against weeds were discovered in the 1970s, much research has documented the potential that allelopathic crops offer for integrated weed management with substantially reduced herbicide rates. Research groups worldwide have identified several crop species possessing potent allelopathic interference mediated by root exudation of allelochemicals. Rice, wheat, barley and sorghum have attracted most attention. Past research focused on germplasm screening for elite allelopathic cultivars and the identification of the allelochemicals involved. Based on this, traditional breeding efforts were initiated in rice and wheat to breed agronomically acceptable, weed-suppressive cultivars with improved allelopathic interference. Promising suppressive crosses are under investigation. Molecular approaches have elucidated the genetics of allelopathy by QTL mapping which associated the trait in rice and wheat with several chromosomes and suggested the involvement of several allelochemicals. Potentially important compounds that are constitutively secreted from roots have been identified in all crop species under investigation. Biosynthesis and exudation of these metabolites follow a distinct temporal pattern and can be induced by biotic and abiotic factors. The current state of knowledge suggests that allelopathy involves fluctuating mixtures of allelochemicals and their metabolites as regulated by genotype and developmental stage of the producing plant, environment, cultivation and signalling effects, as well as the chemical or microbial turnover of compounds in the rhizosphere. Functional genomics is being applied to identify genes involved in biosynthesis of several identified allelochemicals, providing the potential to improve allelopathy by molecular breeding. The dynamics of crop allelopathy, inducible processes and plant signalling is gaining growing attention; however, future research should also consider allelochemical release mechanisms, persistence, selectivity and modes of action, as well as consequences of improved crop allelopathy on plant physiology, the environment and management strategies. Creation of weed-suppressive cultivars with improved allelopathic interference is still a challenge, but traditional breeding or biotechnology should pave the way. Copyright © 2006 Society of Chemical Industry [source]

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2010
K.A. LATTEY
Abstract Background and Aims:, This study aimed to determine what sensory attributes most drive consumer and expert acceptance for Cabernet Sauvignon and Shiraz wines. Methods and Results:, The sensory attributes of a set of commercial wines were quantified by a trained panel. A subset was assessed blind for liking by 203 consumers and for quality by 67 winemakers. For the total group of consumers, wines with low levels of ,bitterness', ,hotness', ,metallic', ,smoky' and ,pepper' were preferred. In addition, four consumer clusters were identified, each with different sensory drivers of preference, with the attributes ,red berry', ,floral', ,caramel' and ,vanilla' aroma, ,acidity', ,green' flavour and astringency being of importance in distinguishing the different clusters' acceptance scores. The winemakers' quality scores had little relationship with consumer response, although both groups gave low ratings to wines with Brettanomyces -related flavour. Conclusions:, A relatively small set of sensory attributes were of greatest importance to consumer liking, and these generally dominate varietal differences. Winemakers' quality concepts do not closely align with those of the consumers. Significance of the Study:, This study identifies sensory properties of red wines which could be maximised as well as those which should be reduced, allowing producers to better meet consumers' preferences. [source]