13 research outputs found
Impacts of introduced dwarf pine (Pinus mugo) on the diversity and composition of alpine vegetation
Dwarf pine (Pinus mugo) is a successful pioneer tree, but also an invader of the subalpine belt in Central-European mountains. In the Hrubý Jeseník Mts. (Czech Republic), dwarf pine was introduced at the end of the 19th century by humans into alpine communities. To analyse the influence of non-native woody species on species diversity, vegetation composition and the ecological bioindication of invaded alpine communities, three habitats (non-invaded alpine grasslands, gaps of alpine grasslands within dwarf pine stands and closed dwarf pine stands) were compared at two localities (Keprník, Tabulové kameny) using the space-for-time substitution approach. Plant species composition was assessed by means of phytosociological relevés, and bioindication by means of Ellenberg indicator values. At both localities, both beta and gamma diversity were lower, and species composition more uniform in dwarf pine plantations in contrast to the gaps within and alpine grasslands outside of dwarf pine stands. At Keprník, alpha diversity was lower in the dwarf-pine plantation than outside of it, while at Tabulové kameny no significant differences were found. This is probably due to the somewhat different spatial structure of the dwarf pine stands and the different timing of dwarf pine introduction at these localities. Bioindication showed that dwarf-pine stands were drier, more shaded and had a higher soil fertility than alpine grasslands. Dwarf pine colonisation of alpine grasslands causes the extinction of many endangered plant species, complicating conservation goals. Because of the limited size of alpine areas, changes caused by dwarf pine in medium-high mountains might be more significant than in mountains with large alpine forest-free areas
Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching
The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color
parameters [-a*/b* and hue (h *)], texture (maximum shear force), and sensory attributes (color and
texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at
five temperatures (70, 75, 80, 85, and 90 C). Experimental results showed that all studied broccoli
quality parameters suffered significative changes due to blanching treatments. The vegetal total
phenolic content showed a marked decline. Degradation on objective color and texture measurements
and alterations in sensorial attributes were detected. Correlations between sensory and
instrumental measurements have been found. Under the conditions 70 C and 6.5 min or 90 C and
0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant
alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and
10%, respectively). The peroxidase inactivation and phenolic content degradation were found to
follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli
color (-a*/b* and h *), texture, and sensory parameters changes. The temperature effect was welldescribed
by the Arrhenius law