AI Article Synopsis
- A soilless culture substrate made from peanut shells, sawdust, vermiculite, chicken manure, and coal cinder was tested for growing cucumbers, tomatoes, and peppers.
- The substrate was nutrient-rich and well-balanced, supporting healthy plant growth with high microbial activity and soil enzyme efficiency.
- Vegetable yields increased significantly, with peppers seeing the highest production value and net income gains, while all crops met 'harmless vegetable' quality standards.
Article Abstract
A functional and nutritious substrate for soilless culture, which consists of peanut shell, sawdust, vermiculite, chicken manure, coal cinder, etc, was used to grow cucumbers, tomatoes and peppers in this experiment. The results showed that the substrate was rich in organic matter, N, available P and K, in which the nutrients were basically in balance for three vegetables. High content of microorganisms and high activity of soil enzymes were propitious to the transformation of organic components in the substrate. The yields of cucumber, tomato and pepper increased by 23.83%, 27.34% and 32.98%, respectively. The production value of peppers increased by 180.85%, and its net income increased by 109.69%. The qualities of three vegetables were coincident with 'harmless vegetable' standards.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain ( L.) Flour to Enhance the Nutrients.
Prev Nutr Food Sci
December 2024
Research Center for Agroindustry, National Research and Innovation Agency, KST Soekarno, Cibinong 16911, Indonesia.
This study investigated the potential of substituting wheat flour with drum-dried overripe Kepok plantain flour (KPF) to enhance instant the nutritional and textural properties of noodles. Noodles were prepared with varying KPF substitutions (10%, 20%, and 30%) and compared to a control (0% KPF). The results show that KPF remarkably influences the adhesiveness, springiness, cohesiveness, and hardness of noodles.
View Article and Find Full Text PDFUnveiling the nutritional and antioxidant properties of brown algae resources ( J.V. Lamouroux) from the Bay of Bengal and Arabian Sea, Indian coast.
Heliyon
January 2025
FRHPHM Division, ICAR-Central Institute of Fisheries Education, Yari Road Campus, Versova, Mumbai, 400 061, India.
Brown algae are increasingly recognized as a promising alternative food source due to their nutritious and bioactive properties. This study investigates the biochemical constituents and antioxidant properties of eight species collected from the East and West coast of India, providing insights into their nutritional status for fulfilling dietary requirements. The analysis revealed significant levels of protein (6.
View Article and Find Full Text PDFRadio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties.
Int J Biol Macromol
December 2024
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, 830091, China. Electronic address:
Article Synopsis
- Whey protein is a nutritious animal protein, but its usefulness in food systems is limited by its sensitivity to environmental factors.
- The study explores using radio frequency heating to couple whey protein with gum Arabic, significantly improving their functional properties compared to traditional water bath heating.
- Results showed that the RF heating increased the glycosylation degree, enhancing emulsifying, foaming, and antioxidant qualities of the protein-gum conjugates.
Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.
Food Chem X
January 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized S2-2 and S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.
View Article and Find Full Text PDFBeverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties.
Compr Rev Food Sci Food Saf
January 2025
CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.
The rising global demand for nutritious, sustainable, and plant-based beverages has catalyzed interest in pseudocereal-based products, offering an innovative alternative to traditional cereals. Pseudocereals such as quinoa, buckwheat, and amaranth are valued for their exceptional nutritional profiles, including high-quality proteins, dietary fibers, and bioactive compounds. This review explores the development of pseudocereal-based beverages, emphasizing their potential as milk alternatives, fermented drinks, and beer products.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!