Search results for "citru"
showing 10 items of 404 documents
Unusual occurrence of Schizophyllum comune on young topgrafted citrus
2012
Analisi della variazione del contenuto in polifenoli totali del succo dei frutti di tre varietà di limone (Citrus limon L. Burm) coltivate in Sicilia
2013
Ecological risk assessment of pesticides in the Mijares River (eastern Spain) impacted by citrus production using wide-scope screening and target qua…
2021
The widespread use of pesticides, especially in agricultural areas, makes necessary to control their presence in surrounding surface waters. The current study was designed to investigate the occurrence and ecological risks of pesticides and their transformation products in a Mediterranean river basin impacted by citrus agricultural production. Nineteen sites were monitored in three campaigns distributed over three different seasons. After a qualitative screening, 24 compounds was selected for subsequent quantitative analysis. As expected, the lower section of the river was most contaminated, with total concentration >5 µg/L in two sites near to the discharge area of wastewater treatment pla…
Evaluation of the ligno-cellulosic residuals of a suburban citrus orchad for energy generation.
2008
Citrus peels as biocatalyst for deacetylation reactions
2014
Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange.
2008
Seasonal variations of antimicrobial activity and chemical composition of Citrus limon L. Burm. spp. essential oils
2013
The interest towards the application of essential oils (EOs) is increasing due to the antimicrobial potential to be used as “natural” alternative to the chemical preservation of foods [1]. EOs are aromatic oily liquids produced as secondary metabolites in various plants exerting different biological properties, such as antibacterial, antiviral, antimycotic and insecticidal. EOs are complex mixtures of lipophilic substances and the chemical composition, thereby the biological activities, is influenced by the raw plant material (genotype, part of the plant, harvest time, geographical, ecological conditions and cultural techniques) and extraction method [2].
What makes a citrus farmer go 'organic'? Empirical evidence from Spanish citrus farming
2012
Organic farming is increasing its share of total world food output and receiving grow-ing support from policymakers concerned with agricultural sustainability issues. This paper studies the characteristics of citrus farmers in the Spanish region of Valencia that affect their probability of becoming organic farmers. A fair understanding of these characteristics may help policymakers improve the design of agricultural policies aimed at supporting organic citrus practices. As regards the methodology, a probit model is estimated with information from a sample of conventional and organic citrus farmers obtained from a survey designed for a larger research project aimed at analysing Valencian cit…
Anther culture in Citrus clementina: a way to regenerate tri-haploids
2005
Abstract. Regenerants from anther culture of Citrus clementina Hort. ex Tan. cvv. Nules, SRA 63, and Monreal were obtained in different experiments from 1994 to 2002. Genetic analysis of 37 such regenerants was carried out using 4 microsatellite markers that were heterozygous in the parental genotypes. The results showed that in all cases but one the regenerants carried only one or the other allele of the parental genotype, and were therefore homozygous and produced through a process of gametophytic embryogenesis. Ploidy analysis by flow cytometry of 94 regenerants showed that as many as 82% of them were tri-haploids, rather than haploids or doubled-haploids as expected, with other ploidy …
Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven
2010
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensor…