(Lib.) de Bary, an economically devastating soilborne fungal pathogen known to cause disease across a wide range of plants, produces long-term inoculum called sclerotia that can germinate either carpogenically by ascospores infecting aboveground plant parts or myceliogenically to infect stem base and roots. Typically, for research purposes, diseases are initiated by direct contact methods, using mycelium agar plugs wrapped around the stem or sclerotia placed directly beneath root mass.
View Article and Find Full Text PDFSorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices.
View Article and Find Full Text PDFHigh pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples.
View Article and Find Full Text PDFEcotoxicol Environ Saf
September 2020
Field peas (Pisum sativum L.) are widely cultivated throughout the world as a cool season grain and forage crop. Boron (B) toxicity is caused by high B concentration in the soil or irrigation water, and is particularly problematic in medium or heavier textured soil types with moderate alkalinity and low annual rainfall.
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