Ryegrass (Lolium multiflorum Lam.) seed germination and vigor under saline stress

Radke, Aline Klug; Eberhardt, Paulo Eduardo Rocha; Martins, Andréa Bicca Noguez; Xavier, Fernanda da Motta; Gonçalves, Vanessa Pinto; Meneguzzo, Michele Renata Revers; Pedroso, Carlos Eduardo da Silva; Villela, Francisco Amaral

doi:10.21475/ajcs.18.12.06.pne1087

Cited by 7 publications

(2 citation statements)

References 14 publications

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“…The values obtained indicate that the Pereskia aculeata leaves contain about 90% water in their composition. Barbosa (2012) found relative water content of 89.37% within 72 hours of Pereskia aculeata leaves storage after hydrocooling and storage in plastic packaging, values similar to those found in this paper. Table 9.…”

Section: Resultssupporting

confidence: 90%

Influence of different parts of cuttings and substrates on vegetative propagation of Pereskia aculeata miller

Cavalcante¹,

Megguer²,

Vieira³

et al. 2019

Biosci. J.

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Pereskia aculeta Miller, commonly know as ora-pro-nóbis in some regions of Brazil, is a plant stands out due to its high protein content, presenting great potential for use. There is na increasing interest in the use of ora-pro-nóbis as raw material by the food industry like as concentrate form (deydrated and ground) or for direct consumption as leafy vegeTables by the population. So, is important to know the best way to propagate this specie. This study was carried out to evaluate the influence of cutting position from stem and the substrate type under growth and development of ora-pro-nóbis during seedlings production. For incresing the seedlings production to supply the demand and the lack scientific studies on this theme, this study is important to development research to vegetative propagation and substrate to produce ora-pro-nóbis seedlings. For vegetative propagation three types of cutting were used: apical, median and from the basal part of the stem. The cuttings were planted in four types of substrate: S 1 = soil; S 2 = soil + clean sand (1:1); S 3 = soil + clean sand + cattle manure (2:1:1) and S 4 = Bioplant ® commercial substrate. Sixty days after the experiment was set up, the cuttings were examined considering: the Soil Plant Analysis Development (SPAD) index, the number of leaves, the number of shoots, root length, and dry and fresh mass from the root and from the aerial part. The physiological maturation of the stem and the tested substrate type showed differences on the quality of the cutting. The cutting originated from the basal and medium part harvested from the branch of the year and the substrate soil + sand + manure allowed the best growth and development of the ora-pro-nóbis seedlings.

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Section: Resultssupporting

confidence: 90%

Influence of different parts of cuttings and substrates on vegetative propagation of Pereskia aculeata miller

Cavalcante¹,

Megguer²,

Vieira³

et al. 2019

Biosci. J.

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“…In the progress of 25ºC (T opt ) to 35ºC (T max ) more than 50% SVI reduced for both ryegrass cultivars. [42] stated that saline stress conditions caused by reduced osmotic potential affected ryegrass seed vigor.…”

Section: Discussionmentioning

confidence: 99%

A Comparison of Germination Responses on Italian Ryegrass (diploid vs tetraploid) Seeds to Interactive Effects of Salinity and Temperature

Özkan¹,

Benlioğlu²,

Kahramanogullari³

2022

Pol. J. Environ. Stud.

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Salinity is one of the most serious environmental stress factors that can affect plant growth negatively and reduce productivity [1]. Today, about 800 million hectares of farmland, 20% of the world's crop production areas, and about 50% of irrigated agricultural areas are affected by salinity [2][3][4][5]. Salinity leads to osmotic stress, ion imbalance, and nutrition deficiency. If the salinity in the soil is too high, the capability of plants to obtain water from the soil is weakened because of excessive external osmotic pressure, which slows down the growth rate and causes the leaf to start wilting [6].Survival is one of the agronomic selection criteria to identify plant tolerance to salinity stress. Survival capability to stress factors begins with the seed germination phase. It is the first growth stage of the plants cultivating and is negatively affected by salinity [7,8]. Several previous studies have stated that the seed

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Análise Bromatológica da Atividade de Água do Abacaxi: um Relato de Experiência

Jesus

2019

UNIC

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A presença de água livre é um dos grandes fatores que interfere na deterioração dos alimentos, visto que facilita o crescimento microbiano. Diante disso, é necessário adotar métodos que colaborem para a conservação dos diversos produtos, a fim de que os mesmos possam ser comercializados e usados por mais tempo. O abacaxi é um dos frutos mais produzidos e consumidos no país, sendo utilizado para diversas finalidades, como geleias, vinagre, caldos, pedaços cristalizados, e outras. Colabora na prevenção de infecções, no controle de glicose do sangue, previne diversas enfermidades. Quando não consumido in natura, geralmente se usa a fruta desidratada, a fim de que a presença de água não venha a deteriorar o alimento. Esta pesquisa tem como objetivo analisar o processo de desidratação do abacaxi, a partir da observação das mudanças que ocorrem na fruta, com destaque à atividade de água, relacionando temperatura e umidade. Foi possível observar a redução da umidade de 87% para 60%, em intervalos determinados de 10 e 15 minutos. Quando a temperatura aumenta, ocorre a perda de água e a consequente desidratação, que diminui a atividade e ajuda a conservar as características do abacaxi, estas semelhantes ao alimento fresco. Palavras-chave: Abacaxi. Atividade de Água. Desidratação. AbstractThe presence of free water is one of the major factors that interferes with the deterioration of food, since it facilitates microbial growth. In view of this, it is necessary to adopt methods that collaborate for the conservation of the various products, so that they can be commercialized and used longer. Pineapple is one of the most produced and consumed fruits in the country, being used for various purposes, such as jellies, vinegar, broths, crystallized pieces, and others. It collaborates in the prevention of infections, in the control of blood glucose, prevents several diseases. When not consumed in natura, usually the dehydrated fruit is used, so that the presence of water does not spoil the food. This research aims to analyze the pineapple dehydration process, from the observation of the changes that occur in the fruit, with emphasis on the water activity, regarding temperature and humidity. It was possible to observe the reduction of humidity from 87% to 60%, at determined intervals of 10 and 15 minutes. When the temperature is increased, water loss and the consequent dehydration, which diminishes the activity and helps to conserve the characteristics of the pineapple, these are similar to the fresh food. Keywords: Pineapple. Water Activity. Dehydration.

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Ryegrass (Lolium multiflorum Lam.) seed germination and vigor under saline stress

Cited by 7 publications

References 14 publications

Influence of different parts of cuttings and substrates on vegetative propagation of Pereskia aculeata miller

Influence of different parts of cuttings and substrates on vegetative propagation of Pereskia aculeata miller

A Comparison of Germination Responses on Italian Ryegrass (diploid vs tetraploid) Seeds to Interactive Effects of Salinity and Temperature

Análise Bromatológica da Atividade de Água do Abacaxi: um Relato de Experiência

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