Wyniki wyszukiwania - BazTech

Ograniczanie wyników

Powiadomienia systemowe

Sesja wygasła!

Znaleziono wyników: 2

Liczba wyników na stronie

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: bread wheat

Sortuj według:

Ogranicz wyniki do:

The relationship between productivity and some drought tolerance indicators for several cultivars of bread wheat

Barhom Lubna, Touchan Hayat

Journal of Water and Land Development

2022

Special Issue

171--175

The research was conducted in Tartous Governorate during the two agricultural seasons (2018-2019 and 2019-2020) under control conditions, the aim of the research is to study the relationship between the productivity of five promising strains of bread wheat (‘ACSAD 1256’, ‘Douma 58847’, ‘Douma 58585’, ‘Douma 64453’, ‘ACSAD 1149’) and two cultivars (‘Douma 2’ and ‘Douma 4’) and some quantitative indicators of drought: stress tolerance index (STI), mean of productivity (MP), modified stress tolerance index (MSTI), and relative yield (RY). Cultivation was carried out in pots filled with light sandy silty soil, and three treatments of 70, 50, and 30% of the field capacity were applied in addition to the control and with three replications for each treatment. The strains ‘Douma 58585’ and ‘Douma 58847’ gave high yield values for grain in the two agricultural seasons. It was also found that there were significant differences between the two seasons in yield between the control and drought stress factors and drought tolerance indicators, such as stress tolerance index, modified stress tolerance index (MSTI), mean of productivity (MP), and relative yield (RY). On the other hand, a positive and strong relationship was found between STI, MSTI, and MP in both treatments and both seasons. The research concluded that the best indicators, which were related to the productivity, whether in the control or transactions and in the two growing seasons together, are STI and MP, which are promising indicators in the classification of stress-tolerant cultivars or strains.

Wpływ dodatku polepszacza na jakość użytkową pieczywa

Palich P., Ruszkowska M., Dąbrowska I.

Ekologia i Technika

2015

R. 23, nr 6

360--363

Celem pracy było określenie wpływu dodatku polepszacza handlowego - (Dynamil Różowy), na jakość użytkową pieczywa pszennego, obejmującego 3 warianty modyfikacji ciasta. Wariant pierwszy stanowił próbę kontrolną bez dodatku - polepszacza, oznaczony w badaniach jako produkt A. Wariant drugi - chleb pszenny z 2 g dodatkiem polepszacza -oznaczony w badaniach jako produkt B, oraz produkt C- chleb pszenny z 4 g dodatkiem polepszacza. Jakość użytkową pieczywa określono na podstawie oceny organoleptycznej, oceny objętości pieczywa, porowatości, zdolności pęcznienia miękiszu oraz wilgotności i aktywności wody.

The aim of this study was to determine the effect of the commercial improver - (Dynamil Pink), the ąuality of wheat bread usable, including 3 variants modify the cake. The first option was an attempt to control without the addition - improver, identifled in the study as product A. The second option - wheat bread with 2 g improver additive - in the study as product B and product C-wheat bread with 4 g improver additive. The quality of bread in use was determined on the basis of organoleptic assessment of bread volume, porosity, and swelling capacity crumb moisture and water activity.