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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Supplemental effects of silicon nutrition on growth, quality and some physiological characters of potted chrysanthemum grown in greenhouse

100%
Ali E. F., Hassan F. A. S.
Acta Scientiarum Polonorum. Hortorum Cultus
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2016
|
tom 15
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nr 4
Potted chrysanthemum is one of the most important floriculture plants which commercially produced in greenhouses where silicon (Si) is available in limited concentration because of using several substrates as growing media. Therefore, this study was conducted to investigate the supplemental effects of Si nutrition on growth, flowering, flower longevity as well as shelf life and nutrients content of potted chrysanthemum in relation to Si application. Moreover, the effects of Si treatment on some physiological parameters i.e. chlorophyll content, stomatal resistance, membrane stability index (MSI) and total carbohydrates were also investigated. Si application as K₂SiO₃ was added whether as foliar application at 25, 75 and 125 mg L⁻¹ Si or soil drenches at 50, 100 and 150 mg L⁻¹ Si. Except plant height and leaf area, the other vegetative growth and flowering characters were improved as a result of both Si supplementation methods compared with untreated control. Flowering was earlier and shelf life was longer in Si-supplemented than nonsupplemented plants. Generally, Si application increased the macro and micronutrients concentrations (except Ca) estimated in this study. Chlorophyll content, stomatal resistance, MSI and total carbohydrates were increased among Si treated plants. Improving the floricultural traits, extending longevity and shelf life of greenhouse grown chrysanthemum may give an impact of its greenhouse commercial production if appropriate level was used.
2

Effect of vitamin C supplementation on the reproduction performance of ducks and body weight of ducklings

80%
Kontecka H., Nowaczewski S., Ksiazkiewicz J., Rosinski A., Kozuszek R.
Animal Science. Scientific Papers of Agricultural University of Poznan
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2005
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tom 07
3
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The effect of glutene-free diet supplemented with Humana-MCT on the level of lipid fractions in blood serum of infants with coeliac disease

80%
Jaskiewicz J., Szafran H., Kruszewska M., Brylska U., Krol M.
Acta Physiologica Polonica
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1987
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tom 38
|
nr 1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom

70%
Eissa H. A., Hussein A. S., Mostafa B. E.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 4
487-496
Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial substitute for wheat flour in Egyptian balady bread and biscuit production were evaluated. The rheological properties of flour dough and baking quality properties (physical, chemical, protein content, colour and sensory characteristics) of wheat flour, raw and germinated chick peas and kidney pea’s flours or mushroom flours were examined in balady bread and biscuit. Wheat flour was partially replaced by raw and germinated chick peas and kidney pea’s flours and mushroom flours in ratios of 5, 10, and 15%. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability decreased in the case of raw and germinated legumes flours, whereas the extent of decrease was relatively marginal in the case of mushroom flours at the level of 5 and 10%. Greater effects were observed on the mixing tolerance index values (MTI) in biscuit. It increased in the case of germinated legumes flour and mushroom flour, whereas the extent of decrease was relatively marginal in the case of raw legumes flour with increasing the level from 5% to15%. Baking properties, colour and sensory evaluation tests showed that 15% of wheat flour could be replaced with germinated legumes and mushroom flours and still providing good quality of Egyptian balady bread and biscuits. MTI as an indicator for staling test revealed that wheat bread was better than wheat-germinated legumes and mushroom flours bread regarding freshness.
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