Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation...

Soils contaminated with low levels of heavy metals and other trace elements are now frequently used for vegetable growing. In this situation, heavy metals and trace elements from these polluted soils may accumulate in the agricultural plants being grown in them and thereby enter the human food chain. The objectives of this study are to elucidate the effects of growth conditions, manipulated by ...

The effects of elevated CO₂ and interaction effects between elevated CO₂ and nutrient supplies on growth and the C/N ratio of European beech (Fagus sylvatica L.) saplings were studied. One-year-old beech saplings were grown in a greenhouse at ambient (385 ppm) and elevated CO₂ (770 ppm/950 ppm), with or without fertilization for two growing seasons. In this study, emphasis is placed on the comb...

Freeze drying (FD) yields the best quality of dried sea cucumber but at the cost of long drying time and also the overall cost. Air drying (AD) gives an unacceptably poor quality product. To achieve faster drying along with a high quality product a microwave freeze drying (MFD) technique was developed to dry sea cucumbers. The relationship between corona discharge and microwave power at various...

Background: Anecdotal information has suggested that sodium benzoate is used with more than permissible doses during production steps of food products especially pickles and pickled cucumbers in food producing factories in Markazi province and other food producing factories . The present study was done to evaluate factual concentration of sodium benzoate in these products. Methods: In this ...

Without the addition of preservative compounds cucumbers acidified with 150 mM acetic acid with pH adjusted to 3.5 typically undergo fermentation by lactic acid bacteria. Fumaric acid (20 mM) inhibited growth of Lactobacillus plantarum and the lactic acid bacteria present on fresh cucumbers, but spoilage then occurred due to growth of fermentative yeasts, which produced ethanol in the cucumbers...

‘smyrna’ type figs (zidi ‘zd’: dark fruit and thgagli ‘thg’; bidhi ‘bd’ and khedri ‘khd’: white fruit) originated from two areas of fig production in tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

An autotrophic culture system was developed for the in vitro mycorrhization of potato plantlets. Roots of micropropagated plantlets were associated to an arbuscular mycorrhizal fungus under in vitro conditions, while shoots developed under open air conditions. Several thousand spores, an extensive extraradical mycelium and an abundant root colonization were obtained. Spores were able to coloniz...

Brushing is an effective method to control hypocotyl elongation in cucumbers (Cucumis sativus L. ‘Turbo’) grown in plug trays for transplanting. The amount of daily brushing and the number of days to brush for best performance was determined. Treatment with 10 strokes per day for the 4 days of maximal hypocotyl elongation was sufficient to reduce final hypocotyl length by 25%. More brushing did...