Magnetic seed enhancement has been practicing as a promising tool to improve germination and seedling growth of low vigor seeds stored under suboptimal conditions, but there is still ambiguity regarding the prospects for magnetism in oilseeds. Present study elucidates the potential of magnetic seed stimulation to improve sunflower germination, growth and yield. Germination and emergence tests were performed to optimize the strength of the magnetic field to sunflower seed enhancement. The seeds were directly exposed to magnetic field strengths of 50, 100 and 150 millitesla (mT) for 5, 10 and 15 min (min) and then standard germination tests were performed. Secondly, the emergence potential of untreated seeds was compared with seed exposed to hydropriming, priming with 3% moringa leaf extract (MLE), priming with magnetically treated water (MTW) for 10 min and priming with 3% MLE solution prepared in magnetically treated water (MTW+MLE). Germination, emergence, seedling growth and seed biochemical properties were used to select the best treatment for field evaluation. The results of the study revealed that magnetic seed treatment with 100 mT for 10 min and seed priming with 3% MLE solution in magnetically treated water (MTW + MLE) significantly improved emergence, crop growth rate and sunflower yield.

The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 -2009 were analyzed selected indicators for bread texture quality of five Triticum spelta L. varieties -Altgold, Oberkulmer Rotkorn, Ostro, Rubiota and Franckenkorn grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK), following the AACC (74-09) standard method and expressed as crumb firmness (N), stiffness (N.mm -1 ) and relative elasticity (%). Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Franckenkorn and Altgold were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.81 ++ , -0.78 ++ ). The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.Keywords: crumb texture, firmness, relative elasticity, spelt bread, stiffness Abstrakt Textúra striedky chleba je jedna z dôležitejších charakteristík pri určovaní a definovaní kvality chleba. Analýza textúry sa týka mechanických vlastností materiálu vystaveného pôsobeniu kompresnej sily a pomocou deformačnej krivky objektívne hodnotí pekárske výrobky. V nadväznosti na reologické testy poskytuje priame 1326Journal of Central European Agriculture, 2013, 14(4), p.1326-1335 DOI: 10.5513/JCEA01/14.4.1352 1343 Journal of Central European Agriculture, 2013, 14(4), p.1343-1352 DOI: 10.5513/JCEA01/14.4.1352 informácie o kvalite múky a je preto jednou z najdôležitejších analytických metód vývoja produktu. V rokoch 2008 -2009 boli analyzované vybrané ukazovatele textúry špaldového chleba piatich odrôd Triticum spelta L. -Altgold, Oberkulmer Rotkorn, Ostro, Rubiota a Franckenkorn pestovaných v podmienkach ekologického poľnohospodárstva. Textúra špaldového chleba (tvrdosť (N), tuhosť (N.mm -1 ) a relatívna elasticita striedky (%) bola hodnotená na analyzátore textúry TA.XT Plus (Stable Micro Systems, Surrey, Veľká Británia) podľa štandardnej metódy AACC (74-09). Všetky vybrané ukazovatele boli preukazne ovplyvnené vonkajšími (poč...

Weather, tillage, and fertilization are the major factors affecting the grain yield of field peas (Pisum sativum L.). However, the impact of tillage and fertilization on yield is not well understood. Therefore, this experiment was initiated in 1999. In this manuscript, we report the data recorded during the period of 2011–2015 to quantify the impacts on yield. Field peas were planted in seedbeds prepared through conventional tillage (CT)—moldboard ploughing to the depth of 0.22 m; and minimum tillage (MT)—disking to the depth of 0.12 m. The crop received three fertilization treatments, including zero fertilization (control); nitrogen, phosphorus and potassium (NPK) mineral fertilization treatment; and NPK mineral fertilization plus the incorporation of pre-crop biomass. Five years’ average data indicated the highest yield on fertilized treatments (2.85–2.98 t ha−1 vs. 2.66 t ha−1) regardless of the tillage. When comparing the yield of fertilized treatments, the yield under CT (2.98 t ha−1) was significantly higher than that of MT (2.85 t ha−1). However, on non-fertilized treatments (less fertile plots), a higher yield was recorded under MT (2.71 t ha−1) compared with CT (2.40 t ha−1). Overall, the results of this study suggest that fertilizer application together with incorporation of the above-ground biomass of the previous crop may help sustain pea grain yield.

The texture of cooked noodles is a very important quality characteristic for both processors and consumers. Selected indicators of noodle texture of three spelt cultivars-Altgold, Ostro and Franckenkorn grown in an ecological system during the years 2010-2011 are presented. A TA.XT Plus (texture analyzer) was used to determine cooked spelt wheat noodle firmness, hardness, adhesiveness, elasticity and extensibility, following AACC (66-50) standard method. The spelt wheat noodle texture quality was significantly depended on the variety, year of growing as well as flour type. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more sticky but also less tensile and hard than wholemeal noodles. Spelt wheat is suitable for noodle production, however also here there is a choice differences between varieties. According to achieved results, wholemeal noodles prepared from Franckenkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking

The agricultural policy of the European Union is currently focused on increasing the area of organic farming. Medicinal plants, including milk thistle (Silybum marianum [L.] Gaertn.), are particularly suitable for this type of cultivation. The aim of this study was to compare milk thistle fruits from organic and conventional farming in terms of the content of silymarin and individual flavonolignans, oil content, microbiological purity, as well as antimicrobial activity of the silymarin extract, mainly in relation to microorganisms responsible for skin infections. The raw material of Silybi mariani fructus obtained from organic farming did not differ in terms of silymarin and oil content compared to the raw material from conventional cultivation. However, it differed in the composition of silymarin and the level of microbiological contamination. Raw material from organic farming was mostly characterized by a higher proportion of the sum of silydianin and silychristin in the silymarin complex than the sum of silybinin A and silybinin B. In the samples from conventional cultivation, only genotypes with a predominance of silybinins were present. Although the total number of microorganisms (TAMC) and yeasts and molds (TYMC) on fruit from organic farming were several times higher than on fruit from conventional farming, it was still within the standards set for food products. All raw materials were free of Escherichia coli, Salmonella spp. and Listeria monocytogenes. In addition, it was shown that the silymarin extract from organic farming was generally characterized by greater antimicrobial activity, especially in relation to Staphylococcus aureus, which is resistant and troublesome in skin infections.