Effect of zirconium chelate on cadmium stressed wheat (Triticum aestivum L. MV.20) seedlings

Wheat seedlings were grown hydroponically, for the heavy metal treatment 200 μM Cd acetate was applied. Nutrient solutions were also supplemented with a water-soluble zirconium ascorbate complex (Zr-ASC) at several concentrations. Our results indicated that wheat seedlings have accumulated great amounts of zirconium and cadmium in their roots and shoots. Zirconium uptake was increased under Cd stress; however, its translocation to the leaves was mitigated. Increased activities of guaiacol peroxidase (POD), ascorbic acid peroxidase (APX) and glutathione reductase (GR) reflected a Cd induced oxidative challenge in plant cells. Cadmium induced heavy metal stress symptoms could be alleviated by 10 and 33 μM Zr-ASC, which was also confirmed by the reduced activities of all the tested antioxidant enzymes

FT-NIR origin identification of coffee samples

Two basic variants of the coffee plant are known: arabica (Coffea arabica) and robusta (Coffea canephora). Arabica, with a higher sensitivity to its growing environment, tastes better, while the caffeine content of robusta is about 1.5 times higher than that of arabica. Robusta is less sensitive to its growing conditions, so it can be produced at a lower cost, yet arabica varieties account for two thirds of the world’s coffee production. Commercially available cheaper coffees are primarily made from low quality robusta, the cheaper they are, the lower the quality of the coffee is. In the case of the ground versions, we cannot even be sure what else there is in the blend besides coffee. For our measurements, Coffea arabica raw coffee was used as the starting material. Samples from different growing areas, roasted using different methods, and ground under identical conditions were analyzed by Fourier transform near infrared spectroscopy (FT-NIR), and spectral results were evaluated using chemometric methods. Our results demonstrate that a rapid analytical method, requiring no sample preparation and not polluting the environment with chemicals, was successfully used to identify ground coffees by roasting method and growing area

Nutritional analysis of coffee dregs for utilization purposes using classical, ICP-OES and FT-NIR techniques

Coffee dregs are a byproduct left behind in significant amounts after brewing coffee. Several researches have dealt with its utilization possibilities and have proven, in certain cases, its positive effect. In our study, the applicability of coffee dregs as a soil improver was investigated. The pH, dry matter and water-soluble total salt content of coffee dregs, produced as the byproduct of coffee beverages prepared by the espresso method were determined. The mineral content of the samples was measured using the ICP-OES technique. The FT-NIR spectra of the samples were recorded and pattern recognition was carried out according to growing site and preparation method (French Press and Espresso) by the chemometric evaluation of the spectral data

A fagy- és télállóság élettani és biokémiai alapjainak tanulmányozása őszibarack genotípusokban = Observation of physiological and biochemical basis of frost tolerance and winter hardiness of peach genotypes

A projektben vállalt feladatokat teljesítettük. A nyugalmi időszakban a virágrügyek fejlődését többféle módszerrel vizsgáltuk. A mikrosporogenézis üteme nemcsak fajtánként és évjáratonként tért el, de egy fán belül is eltérés volt a különböző hosszúságú termőrészeken lévő virágrügyek között. A pollenfejlődés és a termőhossz vizsgálatával pontosan jellemezni tudtuk a virágrügyfejlődés folyamatát. Mesterséges fagyasztással meghatároztuk az áttelelő szervek fagyállóságának változását. Fagy- és télállóság szempontjából nagy genetikai változatosságot mutattunk ki az őszibarack fajon belül, a fajtákat csoportokba soroltuk a vizsgálati eredmények alapján. Az antioxidáns enzimek aktivitásának változásait spektrofotometriás eljárással vizsgáltuk. A peroxidáz és a polifenol-oxidáz aktivitásának változása egymással ellentétes tendenciájú volt a tél során a virágrügyekben. Ezen kívül a glutation reduktáznak van még szerepe a fagyállóság kialakulásában. A hormonok és a cukortartalom változását HPLC-vel határoztuk meg a téli nyugalmi állapot során az áttelelő szervekben. A glükóz- és a fruktóz tartalom az őszibarack fagyállóságának egyik biokémiai markere lehet. Az áttelelő szervek víztartalma elsősorban a környezeti feltételektől függött, és kevésbé a genotípus fagyállóságától. Részletes szabadföldi fenológiai vizsgálatokat és fagykár felvételezést is végeztünk. Eredményeink gyakorlati szempontból is jelentősek, és hozzájárulnak a hazai őszibarack-termesztés sikeresebbé tételéhez. | The tasks undertaken in the project have been completed. The processes involved in flower bud development were studied during dormancy using various methods. The process of microsporogenesis differed not only between cultivars and years, but even within the same tree, where differences in the bud development rate were observed depending on the length of the branches. Observations of microsporogenesis and pistil length are good methods to describe flower bud development. The frost resistance of the flower buds was examined during the dormancy by artificial freezing tests. There was wide genetical variability between peach species. Cultivars were divided into groups based on data of winter hardiness. Changes in the activity of peroxidise and polyphenol oxidase in the flower buds were examined using the spectrophotometric technique. The activity of these enzymes exhibited opposing tendencies in the course of the winter. Changes in the hormone and sugar contents in the buds were monitored using HPLC. Glucose and fructose content are promising biochemical markers of frost hardiness in peach. The fluctuation in water content indicates that during winter the water content in the tissues of these genotypes depended basically on the external conditions and not on the genetical features. Field phenological and frost damage observation were taken regularly. Our results are also of practical importance and contribute to increasing the effectiveness of peach production in Hungary

Near infrared spectroscopy investigation of white button mushroom preserved by combined treatments

Zsuzsanna Murár1, Marietta Fodor2, István Dalmadi

Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach

According to the Commission Regulation (EC) No. 1258/2011, the maximum allowed nitrate content of lettuce is defined within a broad range (2000–5000 mg NO3/kg), depending on harvest season and technology. This study focuses on the identification of the differences in nitrate accumulation between lettuce types and varieties, depending on production technology and on the investigation of the application of non-destructive FT-NIR spectroscopy for nitrate quantification, towards widely used UV–Vis spectroscopy. In the present study, combinations of seasons and technologies (spring 9 greenhouse, autumn 9 open field) were employed for the production of types (batavia, butterhead, lollo and oak leaf; both red and green colored); a total of 266 lettuce heads were analyzed. It was found that with standardized technology and conditions, autumn harvested green oak leaf lettuce types accumulated significantly less nitrate, than red oak or lollo leaf types. With spring harvested lettuces, batavia types generally accumulated generally more nitrates than butterhead types. Based on the linear discriminant analysis (LDA) of FT-NIR measurements the four distinct variety types diverge; the lollo type explicitly diverges from batavia and butterhead types. The LDA further revealed, that within lollo and oak leaf variety types, red and green leaved varieties diverge as well. A model was successfully built for the FT-NIR quantification of the nitrate content of lettuce samples (R2 = 0.95; RMSEE = 74.4 mg/kg fresh weight; Q2 = 0.90; RMSECV = 99.4 mg/kg fresh weight). The developed model is capable of the execution of a fast and non-invasive measurement; the method is suitable for the routine measurement of nitrate content in lettuce

A kávézacc beltartalmi jellemzőinek vizsgálata klasszikus mérési, ICP-OES és FT-NIR technika alkalmazásával

Akávézaccakávéitalkészítéseutánjelentősmennyiségben visszamaradó melléktermék. Hasznosítási lehetőségeivel számos kutatás foglalkozott és bizonyította adott esetben pozitív hatását. Tanulmányunkban a kávézacc talajjavító anyagként történő felhasználhatóságához valamint a zacc alapján történő eredetazonosításhoz végeztünk méréseket. Meghatároztuk a presszó eljárással készült kávéitalok melléktermékeként keletkező zacc pH-értékét, szárazanyag- és vízben oldódó összes sótartalmát. ICPOES technika alkalmazásával mértük a minták ásványi anyag tartalmát. Felvettük a minták FT-NIR spektrumát és a spektrumadatok kemometriai kiértékelésével mintázatfelismerest végeztünk termőhely es szerint