The relationship of the efficiency of energy conversion into growth as an indicator for the determination of the optimal dose for mutation breeding with the appearance of chromosomal abnormalities and incomplete mitosis after gamma irradiation of kernels of Triticum turgidum ssp. durum L.

The study aim was to determine the optimal gamma irradiation dose for mutation breeding in Triticum turgidum ssp. durum L. Root, shoot and seedling growth, as well as the efficiency of energy conversion into growth were determined to examine the growth retardation effects of gamma irradiation that are the result of DNA damage (bridges, ring chromosomes, micronuclei, incomplete mitosis) in Triticum turgidum ssp.

Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions.

Non-Saccharomyces yeasts have been suggested for use in wine production for lowering alcohol content. In this study, 23 non-Saccharomyces yeasts were investigated in laboratory-scale trials using previously frozen grape must. Both aerated and standard fermentation conditions were investigated and the fermentations were co-inoculated with a commercial Saccharomyces cerevisiae reference yeast strain.

Effect of gamma irradiation on nucleolar activity in root tip cells of tetraploid Triticum turgidum ssp. durum L.

Ionizing irradiation induces positive or negative changes in plant growth (M1) depending on the amount of irradiation applied to seeds or plant parts. The effect of 50-350 Gy gamma irradiation of kernels on nucleolar activity, as an indicator of metabolic activity, in root tip cells of tetraploid wheat Triticum turgidum ssp. durum L.

Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia.

Differences and consumer acceptability of matured salami produced from game species were evaluated. The pH of the salami differed (p < 0.05) with springbok salami having the highest mean pH value.

Incidence of Postharvest Decay of 'd'Anjou' Pear and Control with a Thiabendazole Drench.

Postharvest decay causes losses to commercial pear industries. The incidence of decay in air and controlled-atmosphere (CA)-stored 'd'Anjou' pear fruit was investigated, and the effect of a prestorage thiabendazole drench on decay in CA-stored fruit was determined. In air storage, bull's-eye rot (31.