Variation of spike harvest index in wheat (Triticum aestivum L.)

Spike harvest index (SHI) can be an indicator of partitioning assimilation into seeds vegetative biomass and wheat productivity. The aim of this study is estimation of spike harvest index variation in wheat varieties grown under different environmental conditions. Twenty genetically divergent winter wheat cultivars were included in two years which characterized different weather conditions. On the field experiment in randomized block design in three replications, the seeds of varieties were sown at the distance of 0.10 m in rows of 1.0 m length with the distance of 0.2 m. For analysis of spike harvest index determined in proportion of seed mass spike-1/mass of spike, 60 plants in full maturity stage (20 plants per replication) were used. The results showed differences of spike harvest index among varieties and between years of experiment. In the first year the variety Pobeda had the highest value of spike harvest index (80.93%) and the Evropa 90 had the lowest SHI (75.67%), while in second year of experiment, the variety Zadruga had the highest value of spike harvest index (85.00%) and the Šumadinka had the lowest SHI (75.50%). Differences of SHI in wheat varieties are due to response of genotypes to environmental factors as well as interaction of genotype/environment

Pleurotus ostreatus cultivation for more sustainable soybean and sunflower seed waste management

The seed and edible oil (SEO) industry produces a significant amount of waste, from wastewater to organic solid waste such as soybean and sunflower seed husks. The inclusion of these materials as substrates for edible mushroom production was examined. Lignocellulosic characterization of the substrates was also performed to determine the exact nutrient requirements for fungal inoculation. Comparative analysis with the control sample cultured on traditional wheat straw showed that the solid wastes of SEO not only allowed a satisfactory growth rate of Pleurotus ostreatus, but also resulted in fruiting bodies with satisfactory sensory characteristics, chemical composition, and functional properties such as antioxidant activity. For the first time, emphasis was placed on cytotoxic and genotoxic properties to obtain baseline data for risk assessment. The results show that the maximum shelf life of P. ostreatus that allows overall quality to be maintained is seven days, as there is a genotoxic risk if the mushrooms are stored longer. Although the biological efficiency was 23 % on the day 14 which leads to increased growth of psychrotrophic microorganisms (2.65–3.20 log CFU/g). Considering the resource-intensive SEO industry and the significant amounts of waste associated with it, incorporating waste streams from this industry and converting them into valuable food contributes toward the research-backed realistic new avenues and moves beyond the status quo of the SEO industry

How do plums ripen in two weather different years? A deep insight into the metabolomic profile

The aim of this study was to analyse the ripening process of two European plum cultivars, ‘Nada’ and ‘Stanley’. As the effects of climate change are becoming increasingly evident, plum producers are facing new challenges. Therefore, the study was conducted in two consecutive years (2021 and 2022) characterised by different weather conditions during the ripening of the plum fruit. The first harvest was performed when 70 % of the fruit surface was covered with cultivar characteristic colour, while the last sampling date coincided with fruit drop. In addition to the basic fruit quality parameters (fruit weight, firmness, total soluble solids), 35 primary and secondary metabolites (sugars, organic acids and phenolics) were identified and quantified by HPLC analysis. Certain trends such as the decrease in fruit firmness, the accumulation of sucrose and anthocyanins and the degradation of malate, were observed during the ripening of two cultivars studied. No clear trend was observed for hydroxycinnamic acids, flavonols, flavanols and flavanones, although the most dominant phenolic compound in all ripening stages was 3-caffeoylquinic acid. Principal component analysis showed that ripening was largely cultivar-dependent and that the behaviour of the same cultivar differed between growing seasons. It was found that heat waves in combination with drought periods accelerated the ripening process, which had a particular effect on the softening rate

Horseradish (Armoracia rusticana L.) leaf juice encapsulated within polysaccharides-blend-based carriers: Characterization and application as potential antioxidants in mayonnaise production

This 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

Evaluation of agro-morphological traits of quinoa (Chenopodium quinoa Willd.) under different environmental conditions

Quinoa (Chenopodium quinoa Willd.) exhibits remarkable adaptability to different agroecological conditions, but there are still challenges in introducing it to new environments, especially those in northern latitudes. This study investigates the impact of genotype, season, sowing density (5 and 10 cm between plants), and their interaction on agro-morphological traits of quinoa cultivars (Puno and Titicaca). Seasonal variations, primarily influenced by precipitation, significantly affected all analyzed traits (plant height, number of side branches and flower branches, biomass and grain yield per plant) with the highest values recorded in a favorable season. The season factor had the greatest influence in the variation of grain yield, with a share of 89.7% in the total variation. Grain yield per plant was 31.41 g in the favorable season compared to 14.64 g in the less favorable season. The significance of the Genotype × Season interaction in variation of plant height, number of side branches and biomass production per plant, as well as the significance of the Season × Sowing density interaction in biomass production, highlighted the importance of these factors to optimize cultivation practices and increase quinoa productivity in different environmental conditions. Principal component analysis (PCA) highlighted the interrelationships among agro-morphological traits, where in less favorable environments grain yield was most closely related to biomass, number of side branches and number of flower branches. Lower sowing density (10 cm between plants) may be more favorable for achieving high values across all analyzed traits, particularly increasing the number of flower branches (16.75 at lower density and 14.61 at higher density). The ‘Puno’ genotype stands out with a pronounced adaptability to less favorable environmental conditions, especially at lower sowing density. In contrast, the ‘Titicaca’ genotype stands out for its high biomass production, especially in the second season (74.9 g)

The effect of Bacillus spp. isolates and calendula extract on tomato yield

In recent years, in order to protect the environment and food safety, intensive work has been done on the development of biological fungicides, nematicides and herbicides, as well as products based on biological agents and medicinal herbs for plant protection. The aim of this research was to evaluate the effect of the application of Bacillus spp. and calendula extract on tomato yield. The experiment was carried out during the 2023 growing season in the field conditions using SP - 109 genotype of tomato, selected at the Institute for Vegetable Crops Smederevska Palanka. Tomato seedlings were produced in a greenhouse and were planted in the field at the end of May. The experiment was laid out in a random block system, with four replications. The number of plants per main plot was 36. The distance between the rows was 50 cm and between the plants in the row 25 cm. Five treatments were applied three times during the vegetable season (T1 - Bacillus spp. isolate 1, T2 - Bacillus spp. isolate 2, T3 - Calendula extract, T4 - Fungicide, T5 - Control). The number of fruits per plant in treatments T1 and T4 was 29. It was statistically significantly higher compared to the number of fruits per plant in treatments T2, T3 and T5 (20, 21, 20). Also, the fresh weight of fruits per plant was significantly higher in treatments T1 and T4 (847.7 and 868.5) compared to treatments T2, T3 and T5 (686.7, 680.4 and 634.4). Results of this investigation indicate that the application of biological agents, specifically selected Bacillus spp. isolate 1 (T1), can have effects comparable to fungicides, as evidenced by the achieved tomato yield. The future research will include investigations of the impact of Bacillus spp. isolates and calendula extract on the nutritional characteristics of tomato fruits

Content of free polyphenols and flavonoids in organic and conventionally produced buckwheat seed

Buchwheat (Fagopyrum esculentum) is an annual alternative cereal from the Polygonaceae family gaining high attention among consumer in past decade. It is mostly grown for grain, which is processed into flour and numerous food products. Buckwheat is a very important source of phytochemicals, specially phenolics which have the many human health benefits. Numerous researches have proved that phenolics participate in the prevention of many diseases such as neurodegenerative diseases, cancer, osteoporosis, cardiovascular diseases system, diabetes, etc. In the group of cereals and alternative cereals, buckwheat stands out as a high phenolic source grain having high antioxidant capacity. The aim of this work was to determine the content of the most important antioxidants – total phenolics and flavonoids in buckwheat seed produced in organic and conventional agricultural production during 2016. Content of free (extractable) phenolics and flavonoids was determined using standard spectrophotometric methods with Folin-Ciocalteu reagent and aluminum chloride, respectively. Content of free phenolics was expressed as mg of ferulic acid equivalents (FAE) per kg of dry sample weight (DW) while free flavonoids content was expressed as mg of quercetin equivalents (QE) per kg DW. Content of free phenolics ranged from 6505.7 (organic seed) to 6656.1 (conventional seed) mg FAE/kg DW. Content of free flavonoids was 879.19 mg QE/kg DW in conventional seed, while organic buckwheat seed exhibited significantly higher content- 1094.7 mg QE/kg DW. The obtained results indicated that organic buckwheat seeds are a better source of total phenolics and flavonoids compared to conventional seeds

Role and significance of phytosterol from cereal seed

Phytosterols are steroid alcohols from the triterpene family. They have a chemical structure similar to cholesterol, except for the addition of methyl or ethyl groups, i.e., what cholesterol is for human and animal cells, these are phytosterols in plants. Cereal seed and their products are a significant source of phytosterols, and they are especially present in rapeseed, corn, and soybeans. This paper aims to present, through a literature review, the chemical composition of phytosterols, their presence in grain, and their importance in human nutrition. Sitosterol, campesterol, stigmasterol and avenasterol are the most abundant in grain. In recent years, there has been an increasing interest in phytosterols, due to their recognized important roles for human health. Numerous studies indicate that intake of large amounts of phytosterols or stanols can reduce serum total cholesterol and low-density lipoprotein (LDL) concentrations in humans. In addition to lowering cholesterol, a diet rich in phytosterols reduces the risk of cancer by 20% and prevents obesity and numerous cardiovascular diseases

Total quality index approach applied to Chaga extracts obtained by green extraction techniques

This study aimed to develop a single quality index of Serbian (IS) and Mongolian (IM) Chaga (Inonotus obliquus) extracts obtained by different types of extraction. Microwave-assisted extraction (MW), ultrasonic-assisted extraction (VAE), and supercritical water extraction (SWE) were used to prepare the extracts. Seven quality parameters of a mushroom extract were considered, including the free radical scavenging capability determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) assays, the ability to chelate ferrous ions (Fe2+), as well as the total amount of phenolic compounds, proteins, polysaccharides, and glucans. The mentioned parameters were used to define the total quality index (TQI). Based on TQI scores SWE can be recommended as the most effective type of extraction (favors the yield) of total phenolic compounds (TPC), total extracted proteins (TEP), total polysaccharides (TPS), total glucans (TG), and antioxidant assays. Finally, TQI results for seven quality parameters, derived from six Chaga samples using SWE at 200 °C, showed the best overall quality for both the IS and IM extract

Encapsulation of broccoli microgreen juice: Phytochemical composition and antioxidant activity

Encapsulation is a process that implies the active compounds are enclosed in a wall material using various techniques, creating a barrier that protects the active ingredients from unfavorable environmental conditions. The most commonly encapsulated active compounds derive from plant extracts and juices. Broccoli microgreen juice as a source of active compounds for encapsulation has not been used so far. The aim of this study is the encapsulation of broccoli microgreen juice (BCJ) in maltodextrin as wall material by spray drying technique and the characterization of the obtained powder in terms of phytochemical composition and antioxidant activity. The spectrophotometric assays were used to determine the content of total phenolics (TPC), flavonoids (TFC) and antioxidant activity (AA) (ABTS·+, DPPH· and FRAP). The TPC, TFC, and AA were expressed in mg equivalents (gallic acid, quercetin, and Trolox, respectively) per 100 g of the encapsulates. The values determined for TPC were higher than those for TFC. Regarding antioxidant activity, the results followed the order FRAP>ABTS·+> DPPH·. It should be noted that the antioxidant potential expressed by the encapsulated BCJ varied due to different mechanisms of the employed antioxidant assays. In summary, broccoli microgreen juice encapsulated in maltodextrin showed a high content of phenolic compounds and good antioxidant activity and can be defined as a novel food ingredient. In addition, future studies should focus on the addition of encapsulated broccoli microgreen juice in food products and the characterization of such products