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Sade cum fruit yielding avocado under coffee ecosystem

100%

Govindappa M., Elavarasan K.

International Letters of Natural Sciences

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2014

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tom 22

Avocado is one of the most commonly preferred shades grown tree crop under Coffee ecosystem. In view of that, Peninsula of Nicoya and Cost Rica farmer was rated avocado (Persea americana L. Mill) is a primary shade tree crop under coffee plantation at the level of 66.3 per cent and it ranked as a fourth position after the Inga spp., Guazumala ulmiflora and Cardia alliodoara. Hence, the avocado is a commercially important shade cum fruit yielding tree under coffee ecosystem which has cultivating both in humid tropic as well as subtropical climates of throughout the world. The tree is basically grown as the forest species but later on as a shade growing tree under coffee cultivation because of high nutritional and medicinal values of fruit and it makes for wider diversity. Thereafter it was entered into the other parts of the world from Central America and Mexico. The tree is of multipurpose in nature and also helps to avoid the soil and water erosion by way of its wider spread canopy. Generally, Avocado leafs reduce the beating action of rain drops which in-turn minimize the soil erosion. The soil enrichment by adding the leaf litter continuously is an advantage in the coffee plantations. It yields in the additional economic returns after three to five years of establishment. Hence, the establishment of shade tree under coffee ecosystem will give additional income to the coffee growers, which mainly helps on lean period of coffee cultivation.

2

Phenolic compounds profile and antioxidant activity of Persea americana Mill. peel and seed extracts

86%

Kosinska A., Karamac M., Estrella I., Hernandez T., Amarowicz R.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Effect of avocado oil on the induction of yeast hydrolases

86%

Malajowicz J., Rochalska A., Waclawek W.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2020

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tom 601

4

The detection of avocado sunblotch viroid in avocado using a real-time reverse transcriptase polymerase chain reaction

86%

Morey-Leon G., Ortega-Ramirez E., Julca-Chunga C., Santos-Chanta C., Graterol-Caldera L., Mialhe E.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2018

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tom 99

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nr 2

5

Finite element modelling of heat transfer in avocados

86%

Valente M., Chambarel A., Cordonnier J., Pumborios M.

International Agrophysics

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1996

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tom 10

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nr 2

6

Kinetic and thermodynamic study of phenol removal from water using activated carbon synthesizes from avocado kernel seed

72%

Kassahun D., Khalid S., Shimeles A. K.

International Letters of Natural Sciences

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2016

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tom 54

This study was aimed for removal of phenol from water using activated carbon synthesize from avocado kernel seeds by adsorption onto it. For adsorption process cleaned and washed avocado kernel seeds (Persea americana) were dried at 100°C in an oven overnight and carbonization was carried out by increasing the furnace temperature at a rate of 5 °C/min to a final temperature of 800 °C for 160 minutes. Then, the activated carbon was powdered and sieved, washed with distilled water until the solution pH reached 7.0. Optimization of activated carbon was performed through effects of solution pH, contact time; initial phenol concentration and temperature of the adsorption. The kinetic studies of the adsorption process were achieved by verifying various models and the data obtained was best fitted to pseudo-second-order kinetic model. The isotherms models were analyzed with Langmuir, Freundlich and Temkin to validate the adsorption process. It was found that Langmuir model was best fitted to the obtained result for both adsorbents.

7

The effect of breed and dietary level of avocado fat on the N and energy balance in young pigs

58%

Grageola F., Sangines L., Diaz C., Gomez A., Cervantes M., Lemus C., Ly J.

Journal of Animal and Feed Sciences

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2010

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tom 19

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nr 1

37-48

The effect of breed and dietary avocado level on the total apparent digestibility (RAD) and balance of nitrogen (N) energy, in young pigs, was studied. Four Pelón Mexicano (PM) and four Yorkshire × Landrace (Y×L) barrow male pigs (39.2 kg average inital liveweight) distributed in two groups according to a change over design in a 2×2 factorial arrangement (breed and diet) were used. The pigs received on a pair feeding basis (0.10 kg DM/kg W0.75 per day), the experimental diets. The diets were formulated to contain 30 or 150 g crude fat by partial replacement of the maize/soyabean meal diet by avocado (Persea americana Mill.) fresh pulp. The RAD of crude fat was 73.8 and 71.5% and that of N was 83.4 and 82.8 % in PM and Y×L pigs, respectively. There was no significant effect (P>0.10) of crude fat level on RAD of N and energy. N and energy balance significantly (P<0.05) favoured Y×L as compared with PM pigs. In conclusion, the poor N retention of PM pigs could be related to body composition of this local, non improved genotype. The use of avocado for feeding pigs, PM included, should determine a high digestibility of the crude fat fraction and at the same time a considerable deterioration of N retention, probably due to an unbalanced composition of amino acids. The level of avocado pulp inclusion in the diet of the pig should be involved in these circumstances.

8

Kwiaty w domu

58%

Jaroszenko-Skrunda A.

Agrochemia

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2001

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nr 11

26-27

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