Optimisation of Off-Soil Tomato Fertilization and Substrate Recipes

Substrate and fertilizers recipes and their balances are two factors affecting the growth of hydroponic crops. However, the responses of crop cultivars to different substrate and fertilizer are less clear. This study was aimed at assessing the different responses of tomato (Solanum Lycopersicum L.) cultivars to the different substrate and fertilizer supply. The study was carried out at the Centre de Recherche et de Formation Agricole (CRFA) of the Lebanese University to test three types of substrates; S1 (100% coconut fiber), S2 (50% coconut fiber and 50% grape marc) and S3 (25% coconut fiber and 75% grape marc). As well as three fertilization recipes; F1 (ARTC), F2 (University of Arizona) and F3 (Farmer) were applied in order to be able to recommend the best substrates and fertilizers adapted to the conditions of cultivation off-soil. The production cycle was divided into three phases; phase1 (0-6 weeks), phase2 (6-12 weeks) and phase3 (> 12 weeks). Various parameters were measured throughout the cycle; stem length, number and distance between nodes, number and distance between flower buds, and fruit yield. Results for stem length and number of nodes showed good interaction in favor of F2-S1 throughout the cycle. As far as the distance between nodes is concerned, F1 is the best despite the fact that F2 is more economical and S1 showed a superiority. The number of flower buds is positively affected by F1 and F2 and S1 and S3. As far as the distance between floral buds is concerned, F1 and F2 are the best, F2 is the most profitable and S2 played a favorable role in the distance between floral buds. The number of fruits is in favor of F1 and F2, S1 is the best. In terms of plant yield, F2 is the most favorable and S2 is the best. After that, F2 is the best recipe and F1 is the most economical. S1 and S2 did well in the development of the tomato plant by their proper physico-chemical properties. S1 is slightly better

MEDIBEES: Monitoring the Mediterranean honey bee subspecies and their resilience to climate change for the improvement of sustainable agro-ecosystems

Beekeeping provides livelihood for hundreds of thousands of beekeepers in the Mediterranean area. This activity relies on a number of different indigenous Apis mellifera subspecies, adapted to the very diverse and harsh conditions of the region. Climate change is expected to increase the stress factors affecting bees, especially in this region, reducing both pollination efficiency and production potential. Unfortunately, our ability to address this problem is limited by the incomplete knowledge of the natural adaptation mechanisms developed by the different subspecies. In order to increase the knowledge base for future selection programs to improve bee populations for environmental changes, the MEDIBEES project is being developed. It includes 9 partners from 8 Mediterranean countries on all three shores of the Mediterranean, covering 10 local A. mellifera subspecies, which represents a remarkable though understudied proportion of the species genetic diversity. The project aims to: a) unravel the differential genetic background of Mediterranean subspecies, b) understand their adaptation to local conditions, and c) characterize their resistance to climate change. To achieve the objectives, colonies belonging to the local subspecies will be studied phenotypically to determine their behavior under environmental conditions, covering survival, sensitivity to pests/pathogens, behavior, physiology and reproduction which will be completed by gene expression and transcriptomic assays. In addition, complete genomes of field and laboratory samples will be sequenced to find genes putatively involved in adaptation and to develop new genetic tools to characterize honey bee populations according to their resistance to environmental stress factors. This effort will encourage the use of local subspecies, to make them more attractive and avoid importing foreign breeds, and will lay the foundation for future selection programs. Besides, the valorization of honey by both promoting its use and developing quality labels, and the evaluation of beekeeping by-products as modifiers of soil fertility and biota are also approached to help the beekeepers improve the sustainability of their farms in an economical and environmental sound manner.Medibees part of the PRIMA programme supported by the European Unioninfo:eu-repo/semantics/publishedVersio

Beekeeping in the Mediterranean: a medibees survey on practices, trends and challenges

MEDIBEES is a PRIMA funded project that aims to identify honeybee colonies and subspecies that are most resilient to climate change and common pathogens throughout the Mediterranean region. Honeybees are critical to sustainable agricultural systems and the project aims to contribute to sustainability in the context of the increased desertification of the region due to climate change. As part of this project an intensive investigation of beekeeping was carried out within the consortium, with the objectives of 1) understanding the main practices in place, 2) identifying trends and challenges faced by beekeepers. This would help guide the consortium in framing research questions that are rooted in the requirements of the stakeholders. A questionnaire was therefore developed and circulated among beekeepers from Algeria, Egypt, Italy, Jordan, Lebanon, Malta, Portugal, Spain and Turkey in late June 2021. To date, over 1300 detailed responses have been collected. This study has yielded an important first profile of the nature of the apicultural industry for many of these participating countries. In this presentation, a description of the socio-demographics and the diverse management practice in place among beekeepers across the Mediterranean will be presented. In addition, important first-time data on the distribution of hives, the main sources of losses including current biotic and abiotic threats, the characteristics and ecological trends of both native and introduced honey bee subspecies in the different geographical regions will be described as experienced by the major stakeholders ie beekeepers. Finally, notably and overwhelmingly, beekeepers from the Mediterranean region list changes in weather patterns as the major factor affecting colony losses and profitability. This was followed closely by indiscriminant use of agricultural insecticides and urbanisation.info:eu-repo/semantics/publishedVersio

Main practices, challenges and expected solution identified in the Mediterranean beekeeping industry

Globally honeybees are threatened by a plethora of biotic and abiotic stressors. One factor of great concern is climate change due to its direct impact on wild and agricultural ecosystems. Indeed beekeeping, with its symbiotic interdependence with vegetation, is an industry that will be strongly affected by climate change. Although the Mediterranean is a region that is highly vulnerable to climate change, no study has comprehensively analysed the possible effects on honeybees. The MEDIBEES project aims to remedy this situation by studying the honeybee subspecies native to the Mediterranean region and their resilience to climate change, in an attempt to safeguard the beekeeping sector. In this framework, the following approaches were adopted to determine the common Practices, Challenges and Problems in the region and to identify scientific gaps and solutions expected by beekeepers: • Review of the effects of biotic and abiotic stressors on honeybee colonies as well as legislation in the MEDIBEES consortium to identify common threats. • Study of current challenges, priority areas considered by beekeepers as important to survive as an industry, beekeeping practices and existing resources in each country to determine common trends and challenges across the Mediterranean. • Analysis of the responses to a questionnaire distributed among 1160 beekeepers to obtain information on stakeholder practices, challenges faced and the main problems encountered. In this way, a profile of beekeeping activity and beekeepers in the region was obtained. The main challenges and problems identified were: a) changes in weather patterns that could be affect colony dynamics, production losses and increasing mortality; b) of incidence of pathogens in the area (Varroa destructor, Nosema ceranae, SBV and DWV) and the lack of training programmes to control them; c) agricultural insecticides and acaricide residues. As main areas of interest, beekeepers pointed out the possible existence of adapted ecotypes, the need for training to distinguish between hybrids and purebreds, and the study of the effect that climate change will have on phenology and plant availability and on changes in the distribution areas of pathogens in the area. This project is part of the PRIMA programme supported by the European Union.info:eu-repo/semantics/publishedVersio

General beekeeping practices and main stressors identified by beekeepers in the Mediterranean

Beekeeping is an ecologically and economically important activity in the Mediterranean that is increasingly under threat from a combination of factors. In the MEDIBEES (Monitoring the Mediterranean honey bee subspecies and their resilience to climate change for the improvement of sustainable agro-ecosystems) PRIMA project we aim to identify honey bees that show resilience to stressors associated with climate change. An important first step in our work was to establish baseline data of practices in the region through the administering of a questionnaire on the beekeeping practices. Over 1022 responses were received from beekeepers in Algeria, Egypt, Jordan, Italy, Lebanon, Malta, Spain, Portugal and Turkey. Beekeeping was overwhelmingly male dominated (ratio 9:1) and practiced largely by the middle-aged (mainly between 40-50 years). The majority of beekeepers reported having 10-50 boxes with the exceptions of Algeria and Jordan where the majority reported keeping more than 100 hive boxes. Across the Mediterranean the Langstroth hive box was most commonly used. Despite the perception of migratory beekeeping being frequently practiced, only Lebanon and Turkey reported significant levels of transhumance (>50.0 and 70.0% of beekeepers respectively). 51.2% of beekeepers reported practicing queen rearing with the majority of these (51.4%) reporting re-queening their colonies every 2 years. Interestingly, the majority of all beekeepers agreed with the statement that their native honey bee is endangered where pesticide use, lack of adequate forage and parasite infestations such as the Varroa mite were repeatedly cited as causing the greatest losses to honey bees in general. Climate change and urbanisation were also linked with colony losses by causing habitat loss. Supplementary feeding was reported to be an integral part of beekeeping in this region, with beekeepers reporting using between 0-5kg, closely followed by 6-10 kg of additional sugars.MEDIBEES part of the PRIMA programme supported by the European Unioninfo:eu-repo/semantics/publishedVersio

Effets de l'introduction d'enveloppes de sésame et de brisures de lentilles dans la ration sur la production et la composition du lait de chèvre au Liban

Des chèvres sont utilisées au Liban pour déterminer l'effet de l'incorporation dans la ration des enveloppes de sésame et dès brisures de lentilles, sur la production laitière. Pour lès Damasquines à haute production, l'apport de sous-produits à 16% en remplacement d'aliments conventionnels n'a pas d'effet sur la quantité de lait. Chez les chèvres Baladi et Damasquines à basse production l'application à long terme permet une augmentation de la production. Le lait des animaux recevant ces aliments est plus riche en MG et présente une diminution du palmitate et une augmentation du stéarate et de l'oléate. Pour un apport de 22 % la baisse de la production de lait comparée au lot à 10 % n'est pas compensée par l'augmentation du TB et la production de MG diminue. Sur parcours, une augmentation de la production et de la MG est observée durant la période sèche chez le lot recevant ces aliments en supplémentation. Les résultats justifient l'utilisation de ces aliments jusqu'à 16% de la ration.NANCY/VANDOEUVRE-INPL (545472102) / SudocSudocFranceF

Réhydratation des protéines laitières dans un milieu complexe (influence de l'état d'hydratation sur les propriétés texturales des gels acides)

L'objectif de la thèse a été d'élucider le processus de réhydratation des caséines micellaires et des protéines solubles dans un milieu complexe et opaque : le lait. L'influence de l'état d'hydratation de ces ingrédients laitiers en fonction du temps (5, 120, 180, 240, 300, 480, 900 et 1440 min de réhydratation) sur les propriétés rhéologiques, texturales, physiques ainsi que la microstructure des gels laitiers acides a également été étudiée. Il en résulte que le processus de réhydratation des caséines micellaires diffère de celui des protéines solubles, et est extrêmement long avec trois étapes : une étape de mouillage des particules, suivie d'une étape de gonflement caractérisée par une augmentation de la taille des particules et enfin une étape de dispersion marquée par la diminution de la taille des particules. La réhydratation des protéines solubles est caractérisée par une grande rapidité, avec deux phases : le mouillage et la phase de dispersion (superposée). D'autre part, l'allongement de la durée de réhydratation des caséines micellaires est associé à une augmentation du point de gélification ainsi qu'à une nette amélioration des propriétés physiques, texturales et rhéologiques des gels : augmentation de leur fermeté et de leur force, diminution de la synérèse et de la formation de grumeaux. La durée de réhydratation des protéines solubles n'a pas d'influence sur ces paramètres. En revanche, leur dénaturation (par chauffage à sec) est associée à une dégradation des propriétés texturales des gels acides. Finalement, il s'avère que les gels acides formulés à partir des protéines solubles sont de meilleure qualité texturale (à l'exception de la formation de grumeaux) que ceux préparés à partir des caséines micellairesThe main objectives of this work were to elucidate the rehydration mechanism of the two major milk proteins (micellar casein and whey protein) into a complex and opaque medium such as milk and to assess the influence of hydration state (defined as a function of rehydration length after 5,120,180,240,300, 480, 900 and 1440 minutes of rehydration) on the rheological, textural, physical properties and microstructure of the obtained acid milk gels. Whereas, micellar casein presented a long rehydration process into milk characterized by three stages: a wetting, swelling and dispersion phase, whey protein displayed a quick rehydration process characterized by an overlapping of wetting and dispersion phase. Furthermore, an extended rehydration time of micellar casein powder into the milk base was associated with a postponed onset of gelation and enhanced physical, textural as well as rheological properties of the obtained acid milk gels characterized by increases in gel firmness, strength, and decreases in syneresis susceptibility and grains formation. In contrast, acid milk gels prepared with whey protein powder exhibited comparable overall textural properties regardless the different rehydration times. Nevertheless, denaturation of whey protein powder (by dry heating) was associated with a deterioration of the textural properties of the acid milk gels. Finally, acid gels prepared with whey proteins displayed better overall textural quality than those prepared with micellar casein (except for grains formation)METZ-SCD (574632105) / SudocNANCY1-Bib. numérique (543959902) / SudocNANCY2-Bibliotheque electronique (543959901) / SudocNANCY-INPL-Bib. électronique (545479901) / SudocSudocFranceF

An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region

International audienc

Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State

International audienceIn this study, the effect of dried dairy ingredient rehydration state on the textural properties and microstructure of acid milk gels was investigated. The control acid gel samples were made with 12% w/w of reconstituted skim milk powder. Milk base was enriched with whey protein isolates and/or micellar casein powders. Different rehydration times (5, 120, 240, 1,440 min) were considered before studying gel textural properties. This study showed that acid milk gels made with whey instead of casein resulted in an increase in firmness, gel strength, graininess but a decrease in syneresis susceptibility. Nevertheless, rehydration duration of casein powder in contrast to that of whey powder strongly altered the physical properties of the obtained acid milk gels. Moreover, prolonged hydration resulted in enhanced textural properties and decreased syneresis. PRACTICAL APPLICATIONS Commercial preparation of yogurt involves different processing steps. Among them, protein fortification of the milk appears as a crucial step that attributes toward the change in textural properties. Milk protein powders are frequently dried in order to stabilize and transport. This is the reason why rehydration is an essential quality attribute of the powder. Consequently, rehydration is often realized by the industry before use and for a long time. This study showed that acid milk gels made with whey instead of casein resulted in an increase in firmness, gel strength, graininess but a decrease in syneresis susceptibility. Rehydration duration of casein powder in contrast to that of whey powder strongly altered the physical properties of the obtained acid milk gels. Prolonged hydration resulted in enhanced textural properties and decreased syneresis. These aspects are of high significance in the preparation of dairy products, i.e., different types of set and stirred yogurts

Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture

International audienceKishk is a traditional fermented milk-cereal mixture, widely consumed in Lebanon. Twenty Lebanese kishk powder samples were collected from artisanal producers in four Lebanese regions, in order to assess the effect of milk base and cereals on their physicochemical properties, functional and rheological properties. Milk type affected the fat content and color parameters of kishk samples. Multi-scale exploration of kishk microstructure revealed a complex network of macroconstituents (milk protein and wheat starch) embedded in a thick layer of fat. The mechanism of kishk rehydration was then exploited by analyzing the water sorption isotherms and observing the morphometric changes in the particles of this powder subjected to different relative humidities. From powder rheology measurements, kishk showed an intermediate flowability behavior and cohesiveness, associated to its high fat content as a binder between the particles