Search results for "legume"
showing 10 items of 122 documents
CA-SYS: A long term experimental platform on agroecology at various scales
2018
National audience; The French National Institute for Agricultural Research (INRA) has established an ambitious, multiscale, agricultural experimental infrastructure (the CA-SYS platform) as a collaboration between the Research Unit, Agroécologie (Dijon, eastern France), and the Experimental Research Unit, Domaine d’Epoisses (20 km next to Dijon). CA-SYS covers an area of 120 ha, and is divided into 47 fields, each of which has drainage and can be irrigated, and will be initiated in autumn 2018. The aims of CA-SYS are to: i) design and evaluate new agroecological systems; ii) study the transition from current farming systems towards these new agroecological systems, with goals that include a…
Composantes de l’architecture racinaire de la plante associées aux QTL de résistance à Aphanomyces euteiches dans des lignées quasi-isogéniques de po…
2021
Pea (Pisum sativum L.) is the most cultivated seed legume in the world after common bean. But it issubject to a disease against which there is no effective treatment, root rot caused by Aphanomyceseuteiches. The only sustainable solution to control A. euteiches is genetic control. Previous studies haveidentified a positive correlation between the root area or biomass of lines and their level of resistance toroot rot caused by A. euteiches. The aim of the internship, which was part of the research project"Diversification and Combination of Aphanomyces Resistance QTLs in Protein Pea (DORA)", was toidentify whether changes in the components of the root system architecture of pea are induced by…
Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ?
2018
Malgré un élan positif mondial favorisant la consommation des légumineuses, le contexte français restecompliqué avec une crise de la production et une fermeture de marchés historiques, bien qu’opportunistes,en alimentation humaine. L’interprofession Terres Univia a souhaité mieux caractériser les connaissancesscientifiques mondiales concernant le débouché alimentation humaine pour ces graines.Terres Univia a donc mené le projet BIPROL en collaboration avec l’INRA et Orchidali dans le but d’évaluerles niveaux de connaissance et d’identifier les sujets investis et émergeants sur le pois, le lupin, la fèverole etle soja, légumineuses les plus cultivées en France, pour une utilisation en alimen…
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (LACTUCA SATIVA L. CV. DUENDE)
2010
Abstract Enzymatic browning is a main problem encountered in minimal processing and further storage of leafy vegetables, leading to shorter shelf-life of products. Changes in the two oxidative activities, polyphenol oxidase (PPO) and peroxidase (POD), as well as in total phenolic content, colour parameters and antioxidant capacity (assayed with ORAC method), were monitored during 10 days of storage at 4 °C of minimally processed baby Romaine lettuce ( Lactuca sativa L. cv. Duende) cultivated under three different salinity conditions (2.8, 3.8 and 4.8 dS m −1 ), in order to determine the most suitable condition for further processing. Increasing levels of salinity reduced both oxidases activ…
The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus
1997
The kinetics of the degradation of texture and loss of weight of green asparagus heated to between 100 and 130 °C was studied. The texture of the asparagus was evaluated with two types of cells fitted to a universal texturometer: one cell measured resistance to cutting with a wire and the other was a Kramer cell. The two methods enabled distinction between the different thermal treatments, although the Kramer cell gave information about the behaviour of parts of the spear further away from the tip. The thermally induced degradation of the texture and loss of weight followed first-order kinetics. With respect to the texture, the parameters obtained with the wire cell 2.5, 5 and 7.5 cm from t…
Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
2021
Solid-state fermentation could be a potentially effective method for improving the nutritional value of legumes. The objective of this study was to explore this technology in Lupinus mutabilis, a species of lupin, using a strain of Rhizopus oligosporus mold for solid-state fermentation. Three L. mutabilis varieties (INIAP-450, INIAP-451, and Criollo) were evaluated, including the effect of the grain status (whole or ground) and integument or husk (presence or absence). Kinetic parameters of the fermentation process were studied to define the specific speed of nitrogen formation and the digestibility and nutritional quality of the resulting protein. After incubation at 28 °C for 96 h, the ti…
Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils
2003
An high-performance liquid chromatography method for determining inositol phosphate fractions was adapted to legumes. The validity of the method was assessed by estimating the following analytical parameters: linearity (linear response between 125 and 5000 microg inositol hexaphosphate (IP(6))/ml); instrumental precision and method precision (relative standard deviation, %) were 1.9% (IP(6)) for instrumental, and 2.5% (IP(6)) and 8.2% (IP(5)) for method precision. An accuracy was estimated by percentage recovery (72 +/- 3%). The application of this method to raw, conventional, microwave-cooked and ready-to-eat beans, chickpeas and lentils gave IP(6) contents ranging from 0.63 g/100 g dry ma…
Changes in cell wall pectin and pectinase activity in apple and tomato fruits duringPenicillium expansum infection
2006
Cell wall pectin degradation in apple and tomato fruit during infection by Penicillium expansum was investigated. In infected apple fruit, a significant decrease in the average molecular mass was observed in pectins extracted with CDTA and also in pectins extracted with Na2CO3. In tomato fruits, depolymerisation was also observed in both pectic fractions during infection, the major change being in the pectins extracted with Na2CO3. This pectin depolymerisation associated with P. expansum infection can be attributed to the action of pectinases; in apple fruit, a significant increase in polygalacturonase and pectin methylesterase was observed in infected fruits, although in tomato fruit the o…
Response to salinity stress of Rhizobium leguminosarum bv. viciae strains in the presence of different legume host plants
2011
We investigated the effect of residual salts from the previous summer’s irrigation on two non-irrigated cover crops—broad bean and common vetch—and on their rhizobial symbiontics. Before sowing, seeds were inoculated with a salt-tolerant strain and a salt-sensitive strain of Rhizobium leguminosarum biovar viciae. An increase in the electrical conductivity of the saturated-soil extract from 2.0 dS m−1 to 6.0 dS m−1 caused a severe reduction of broad bean biomass, while growth of common vetch was almost unaffected by the salinity level. Our results clearly indicate that common vetch as a cover crop may increase the availability of nitrogen in soil more than broad bean also in saline environme…