THE INFLUENCE OF FERTILIZER DOSES ON SOME INDICATORS OF STRAWBERRY FRUITS CULTIVATED AT POLOVRAGI, GORJ COUNTY

Strawberry, a small fruit species, is highly valued for its rich fruit with a special nutritional and therapeutic value. In order to establish how the different doses of fertilizers influence the degree of assimilation of nutrients in strawberry plants and fruit quality, we performed a series of chemical and biochemical determinations on strawberries grown in Polovragi, Gorj County under the influence of the following fertilizer doses: 51-36-75, 102-72-150, 136-96-200, 54-70-75, 102-140-176, 153-210-240, 81-72-50, 162-142-100, 243-214-150 (NPK).The soil on which the experiment was placed is a skeletal cambic nigrosol. The Yara Mila Power complex fertilizer type 17-12-25 was used, supplemented with simple fertilizers with nitrogen, phosphorus and potassium to reach the appropriate dose

RESEARCH ON THE MODIFICATION OF THE BAKING PROPERTIES DURING THE FLOUR MATURATION TIME

Wheat is one of the most important food plants grown in over 45 countries, feeding 35-40% of the world's population. The main utility is manufacturing bread and various products made from flour. Bread is the basic food for the majority of the world's population. No other food satisfies the needs of the human body as completely and economically as wheat bread. The most complete and perfect food is bread, which is obtained from flour of wheat. Through this study, it was followed how the different properties of bakery of white flour type 650 alter during the maturation period for 30 days. The analysed properties were studied on 3 batches of type 650 flour obtained in February 2022. Type 650 white flour was studied because it is the most used flour in the bakery industry and the consumption of white bread is approximately 65% ​​compared to the others bread assortments. On the flour samples obtained by grinding, the following parameters were monitored at intervals of 10, 20 and 30 days: moisture content, wet gluten content, hydration capacity, dough development time, dough stability. For all three flour samples taken in the study, it is observed that the capacity of flour hydration increases during storage by 1.4 units in batch 3, by 1.8 units in batch 2 and by 2 units to batch 3, the development time of the flour, determined for the three batches of type 650 flour, registers a decrease, which varies between 0.4 in lot 2 and 3, and 0.9 in lot 1; and as for the stability of the dough, there is an increase that signifies the time the dough maintains its maximum consistency, which indicates the dough's tolerance for kneading. The gluten content and the moisture content during the storage period decrease in all 3 flour samples

THE QUALITY OF WHEAT FLOUR AT SOME COMPANIES IN DOLJ

In this paper we studied the quality of wheat flour from various companies in Dolj County. In order to study the quality of the flour, we analyzed the following indicators: wet gluten content, falling  number, sedimentation test, gluten deformation index, gluten index, farinograph test, allveograph test, which are currently used in the panification industry.Analyzing these indices we can conclude that the soil is the main factor that influences the quality of flour

VARIATION OF CHLOROPHYLLS AND OSMOLYTES CONTENT IN THREE CULTIVARS OF WHEAT UNDER DROUGHT STRESS

Drought is one of the environmental factors that adversely affect the growth and productivity of plants. Plants adapt their metabolism by developing various defensive mechanisms to survive unfavorable conditions. The objective of the present study was to investigate the effect of water stress (50% field capacity) on photosynthetic pigments, protein, soluble sugars, amino acids and proline content in leaves of three varieties of wheat (Dropia, Alex and Boema). The results show that the contents of soluble sugars, amino acids, total carotenoids and proline increase with decreasing water content in soil while the content in chlorophyll and protein decreases in all studied genotypes. The results suggest that the investigated biochemical indices play an active role in regulating osmotic pressure, an important mechanism in plant tolerance to drought stress

AGROCHEMICAL CHARACTERIZATION OF SOILS FROM OLT COUNTY

In order to characterize from the agrochemical point of view the soils from Olt County, there were considered agrochemical studies conducted in the county by OSPA Olt in the period 2008-2012, on the entire surface of the county at all land use categories. In the period subject to the agrochemical study, soil samples were collected from agrochemicals plots with different surfaces according to usage and were analyzed: the pH, humus content, nitrogen, phosphorus and potassium. After analysis it was found that:- Soil humus content is low and very low to cca.48% of agricultural land, requiring large expenses with additional fertilization;-The presence of large areas of acidic soils (about 45% of agricultural land) limits yields per unit of area;- Low and very low-supply in mobile phosphorus (cca.57% of agricultural land) limiting production in all cultures and affects crop quality