The Influence of Copper Sulphate on Growth, Morphology and on Anatomy of Vegetative Organs of Triticum Aestivum L

Copper is necessary for the growth and development of plants, but a high concentrations is extremely toxic, resulting in growth inhibition and toxicity symptoms. In this study we investigated the effects of caryopses immersion of Triticum aestivum L, for 24 hours, at different concentrations of copper sulphate. CuSO4 x 5H20 (0.05 g/L - variant V1; 0.1g/L - variant V2; 0.5 g/L - variant V3; 1 g/L - variant V4). The result of metabolic disturbances induced by the treatment of vegetative organs was their growth inhibition in a dose-dependent manner. Our results suggest that caryopses immersion for 24 hours with copper sulphate in a concentration of 0.5 g /l and 1 g /l induce anatomic and morphological changes in vegetative organs

Research Concerning the Fighting of Polystigma rubrum Fungi under the Climate Conditions of Șomcuta Mare Area

In this study, our goal was to survey the influence of the climate conditions, the behavior of the Centenar and Anna Spath varieties on the attack of the Polystigma rubrum fungi during the two experimental years (2013, 2014), in order to make recommendations for new plantations. Nine fungicides were tested, being determined their biologic efficiency, in order to identify the most efficient products. The experimental research was performed during 2013 and 2014, in a fruit tree farm belonging to SC Pomicola SA trade company in Somcuta Mare, Maramures county. The attack was calculated by determining the frequency, intensity and the attack degree. The agrometeorological data were recorded using the AgroExpert system, for surveying the biology of fungi. The linear-interrupted laying method was used, each made up of 5 plants/variant in three repetitions/product. The biologic efficiency of the tested products was lower at the Anna Spath variety than at the Centenar variety due to its sensitivity; the recommended products: Folicur Solo 250EW, Dithane M45 and Syllit 400 SC were the most efficient in the fungi combating

Monitoring the Edible Chestnut Bark Cancer (Cryphonectria Parasitica) and its Prevention and Combat Measures in the Pedoclimatic Conditions of the Baia Mare Basin

Our research aims to assess the chestnut tree health status in three various locations: Baia Mare, Tauti Magheraus, Baia Sprie, in order to find the most efficient methods to prevent and to combat the bark cancer which develops in the clime conditions of Baia Mare basin. The primary assessment was performed through the determination of the attack degree (AD %), of its frequency (F%) and its intensity (I%) . We took in observation 10 chestnut trees from each location. We determined the number and size of both trunk and branches lesions for each chestnut tree. The intensity of the attack in the three studied areas ranked from the highest intensity 47.5% for Baia Sprie location followed by the intensity of 33.0 % for Tautii Magheraus, to the intensity of 26.5% for Baia Mare. Our analysis performed after the administration of the combat chemical method, we found that this measure was not efficient because the infection did not diminish; thus we recommend the dry chestnut tree elimination, its hygiene cuts, using the biologic combat

Monitoring Food Additives and Nutritional Composition of Labels of Food Bases

During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives added to foods during processing are important to improve their appearance and to extend their shelf life

Studies Regarding the Combat of the Braches Burns Produced by the Phomopsis Vaccinii at Blueberry Bushes Cultivated in Maramures County

This study has examined the response of two species of the blueberry bushes: Elliot and Bluecrop cultivated in the climate conditions of the years 2014 and 2015 to the attack of the Phomopsis vaccinii; we have also testedand determined the biological efficiency of three fungicide products in order to recommend the best of them to be used in the bushes treatment. The attack was calculated by determining the disease frequency (F%) and its intensity (I%). We also calculated the biological efficiency for the three selected products, considered as being the best ones. We utilized the interrupted-linear setting method which consists of 5 plants/three repetitions / product and we monitored 3 plants from each repetition; 2 marginal plants were for untreated control. Our analysis of the two species pointed that the Bluecrop species has a much higher sensitivity against the pathogen than the one discovered in the Elliot species. The calculation of the biological efficiency proved that the best product Funguran OH 50 PW (90,5%) was followed by Alcupral 50 PU (88,8%) and the Copac ( 86,2%) for the Elliot variety, occupied the last place; the same hierarchy with smaller values was found for the Bluecrop variety

ANTIFUNGAL EFFECT OF SPICE EXTRACTS - POSSIBLE SOLUTIONS FOR BIOLOGICAL PRESERVATION OF FOOD

Aromatic plants used as spices are effective sources for food additives, used both as taste correctors and for the purpose of preserving food. The paper aims at identifying aromatic herbal extracts that summarize several qualities: to help improve the taste and olfactory qualities of food, to stimulate digestive secretions by facilitating digestion and, last but not least, to biologically preserve food, contributing to the reduction in the number and amount of synthetic additives. For this purpose, aqueous extracts of Cinnamomum zeylanicum ritidom, Laurus nobilis leaves and Eugenia caryophyllata floral buds, from commercial sources, were prepared. The extracts were tested on saprophytic fungi cultures, which usually infest food by causing alteration and they were obtained using the SER 148 extractor. The Aspergillus, Mucor and Penicillium cultures were made by selection from environment. The extracts of the three spice species have demonstrated significant fungal activity, inhibiting mold growth. The most powerful effect is recorded by the cloves extract, Eugenia caryophyllata, followed by the cinnamon extract. Having in view the results of these experimental studies we consider that spice extracts can be used in the medium term food storage, as they reduce the amount of synthetic preservatives and replace them by natural products

The Hygienic Quality of Raw Romanian Goat Milk Depending on the Milking Season

The milk samples were yielded by manual milking from a goat farm that was maintained in extensive system, at monthly intervals during the production period (spring, summer, autumn). Goat milk from a traditional stall in the Maramures County, depending on the lactation period and the season has been analyzed in this study. The milk samples were collected aseptically and transported in laboratory for microbiological analysis. During springtime, when milking is done three times a day, and the amount of milk is higher, the total number of germs is 77.8×103 CFU/ml. A smaller number compared to the number of microorganisms recorded in the summer (97.3×103 CFU/ml) when milking is done twice a day and there are higher temperatures. During autumn, in the conditions of low milk production, at the end of the lactation period and when the samples are harvested only once a day, the number of microorganisms was 81.5×103 CFU /ml. Somatic cells from milk indicating an excess of the normal values especially towards the end of the lactation period. Particular attention should be paid to hygiene conditions when handling milk, to improve its quality. Thus, goat milk has a higher bacterial load (SPC) during summer, and SCC exceeds the recommended limits, especially in the autumn

Incidence of Escherichia coli  - Glucuronidase Positive on Goat Milk

Papers on beta- glucuronidase sensitivity and specificity for identifying Escherichia coli in sources of environment, food, water, etc. have been published since 1976. In this study we conducted a review of the incidence of E. coli β- glucuronidase -positive in goat milk, obtained by hand milking throughout the lactation: spring, summer, autumn. The presence of E. coli in milk is considered both as a health indicator and a pathogenic factor capable of causing food poisoning. The determination of the E. coli β-glucuronidase-positive was carried using TBX medium by cultivating colonies typical blue at 440C. The absence of E. coli in milk yielded during the spring, when the animal milking is done three times a day, was found in the performed analyses; the same was observed during fall, when the milk production is lower and the milking is done once a day. The load of E. coli β-glucuronidase-positive was averaging 66.67 CFU/ml of goat milk, during the middle lactation period (July-August), in conditions of higher temperature. During this period, milking is done in the mountain zone, where the transhumance of animals takes place in summer. The presence of the species E. coli was also confirmed by microscopic examination. Attention should be paid to hygiene and milk should be immediately cooled, during hot weather, as E. coli can be a source of food poisoning

The Influence of the Fruits Addition on the Quality Characteristics of Yogurt

Yogurt is considered a healthy food and by incorporating fruits the flavor and its nutritional value are improved. The objective of this study consists in obtaining and characterization of functional dairy products with added fruits, of yogurt type. The raw material used for obtaining the acid dairy products is cow milk, in which there were incorporated fruits: cherry, bananas and oleaginous fruits (nuts). The evolution in time of the acidity during fermentation is influenced by the addition of fruits, the highest acidity being reported in the cherry yogurt case. The ascorbic acid content of the fruity yogurts almost doubled compared to simple yogurt, the highest content of vitamin C was found in the yogurt with bananas. The amount of fat was higher in the yogurt containing nuts, because of the oleaginous fruits contribution, fact observed also due to a lower amount of whey released, followed by the yogurt with banana and the cherry yogurt, which released more whey. The study results also indicated that fruits have the effect of increasing the number of lactic acid bacteria, especially the cherry yogurt leading to a population of 4.84 ± 0.13 log CFU/ml