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| Seeger, Judith Nora; Ziebell, Heiko; Amari, Khalid; Then, Christiane; Möckel, Thomas; Grüner, Esther; Sturm, Barbara; Nasirahmadi, Abozar; Shrestha, Luna; Böhm, Herwart; Saucke, Helmut. |
| Pea necrotic yellow dwarf virus (PNYDV) ist ein neuer Nanovirus in Mitteleurope, der verschiedene Leguminosen befällt und persistent durch Blattläuse übertragen wird. In dieser on-farm Studie untersuchten wir sechs Ackerbohnen-Felder mit PNYDV-symptomatischen Nestern mittels multispektraler Drohnen-Aufnahmen, die mit ground-truth Pflanzenwachstumsparametern korreliert werden. Symptomatische Pflanzen zeigten einen signifikanten Rückgang der Sprosslänge, oberirdische Trockenmasse, Hülsenzahl sowie Anzahl und Trockenmasse N-fixierender Wurzelknöllchen. Im Gegensatz zu gesunden Pflanzen hatten symptomatische Pflanzen keine rosa oder rot gefärbten Knöllcheninhalte, stattdessen höhere Anteile zerfallender und inaktiver Knöllchen. Verschiedene Indices der... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Cereals; Pulses and oilseeds Crop health; Quality; Protection. |
| Ano: 2019 |
URL: http://orgprints.org/36204/1/Beitrag_277_final_a.pdf |
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| Shrestha, Luna. |
| The influence of different pre-treatments and drying air temperature on produce quality and drying behaviour of apples was investigated in three section of experiment. Firstly, the interaction of drying air temperature (50°C and 70°C), hot water blanching and use of acids in combination with hot water blanching pre-treatments with moisture content, colour changes and hyperspectral imaging were measured continuously. Based on these results, the effect of ascorbic and citric acid in combination with 50°C blanched slices dried at 70°C had significant influence based upon the overall size of slices, colour and drying rate. However, the results from the second experiment were contradictory with the first experiment while producing apple powder. These variations... |
| Tipo: Thesis |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2015 |
URL: http://orgprints.org/34398/1/2015_Shrestha_english%20%281%29.pdf |
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| Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio; Bedini, Giacomo. |
| ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally... |
| Tipo: Practice tool |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2019 |
URL: http://orgprints.org/35521/1/ITA%20-%20Linee%20guida%20-%20SusOrganic.pdf |
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