Fresh Beans Research Articles

Exogenous plasmid capture to characterize tetracycline-resistance plasmids in sprouts obtained from retail in Germany

This study aimed to characterize antibiotic-resistance plasmids present in microorganisms from sprout samples using exogenous plasmid capture. Fresh mung bean sprouts were predominantly colonized by bacteria from the phyla Proteobacteria and Bacteroidetes. To capture plasmids, a plasmid-free Escherichia (E.) coli CV601 strain, containing a green fluorescent protein gene for selection, was used as the recipient strain in exogenous plasmid capture experiments. Transconjugants were selected on media containing cefotaxime or tetracycline antibiotics. While no cefotaxime-resistant transconjugants were obtained, 40 tetracycline-resistant isolates were obtained and sequenced by Illumina NextSeq short read and Nanopore MinION long read sequencing. Sequences were assembled using Unicycler hybrid assembly. Most of the captured long plasmids carried either the tet(A) or tet(D) resistance gene, belonged to the IncFI or IncFII replicon types, and were predicted as conjugative. While the smaller plasmids contained the tet(A) tetracycline resistance gene as well as additional quinolone (qnrS1), sulfonamide (sul1) and trimethoprim (dfrA1) resistance genes, the larger plasmids only contained the tet(D) resistance gene. An exception was the largest 192 kbp plasmid isolated, which contained the tet(D), as well as sulfonamide (sul1) and streptomycin (aadA1) resistance genes. The smaller plasmid was isolated from different sprout samples more often and showed a 100% identity in size (71,155 bp), while the 180 kbp plasmids showed some smaller or larger differences (in size between 157,683 to 192,360 bp). This suggested that the plasmids obtained from the similar sprout production batches could be clonally related. Nanopore MinION based 16S metagenomics showed the presence of Enterobacter (En.) cloacae, En. ludwigii, En. kobei, Citrobacter (C.) werkmanii, C. freundii, Klebsiella (K.) oxytoca and K. pneumonia, which have previously been isolated from fresh produce in Germany. These bacteria may harbor antibiotic resistance genes on plasmids that could potentially be transferred to similar genera. This study demonstrated that bacteria present in sprouts may act as the donors of antibiotic resistance plasmids which can transfer resistance to other bacteria on this product via conjugation.

Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected districts of Botswana

Morama bean [Tylosema escululetum (Burch.)] is a nutrient-dense underutilized legume that can address protein-energy and micronutrient malnutrition in developing countries. An ethnographic study using a snowball sampling method was conducted in Kweneng, Ghanzi, Southern, and Central districts of Botswana. The survey sought to gather and document information about demographic characteristics, traditional use, cultural norms, harvesting, processing, preservation, and health benefits of morama beans. A 5-point Likert-type scale was used to assess and rate the respondent(s) perceptions on traditional utilization and potential of the bean. The data was analyzed using Statistical Package for the Social Sciences (SPSS) and thematic grouping. It was found that morama bean is distributed in Botswana's sandy desert regions and is consumed by people who are native or migrated into these areas. Roasting in heated sand (mean = 4.93) and boiling fresh beans with water or milk (mean = 4.49) were the most popular methods of cooking morama beans. Across the four districts, morama bean was found to be an important component in traditional food and medicinal mixtures for undernourished infants, and expectant and lactating mothers, mostly prepared with soft porridge. Respondents cited a significant lack of scientific knowledge about the bean's medicinal properties (mean = 1.27–1.38), indicating the need for additional research. The nutritious density of morama beans (mean = 4.87) and their potential for processing into value-added products (mean = 4.10) were known to the respondents. As a result, the bean has a high potential to improve food and nutrition security in these communities.

Genetic Diversity and Gains from Selection for Fruit and Bean Physical Traits from the Conilon Coffee Genotype

Plant breeding of Coffea canephora is based on the characterization and use of the natural genetic variability of the species. Thus, the objective of this study was to quantify the genetic diversity and gains from selection of the fruit and bean physical traits of the C. canephora plant, seeking to understand the relations among the yield components and identify genotypes with superior traits. For this purpose, 42 genotypes were evaluated over two crop years while considering a randomized block design in a factorial arrangement to quantify the effects of genotypes, crop years, and the interaction between these two factors. Coffee fruit samples in the cherry stage were used to evaluate the weights, volumes, and dimensions of the fresh fruit and beans after drying. Genotypic variance prevailed over environmental variance for all of the fruit and bean physical traits of the coffee plants, except for the greatest fruit width (FWG). These associations indicate that the constituent parts of the fruit increased in a manner proportional to an increase in weight. Such associations can facilitate or hinder plant selection. The total gains obtained through the selection indices were similar to those obtained through direct selection for greater bean weights. However, the use of selection indices made it possible to identify clones with more balanced traits.

Caffeine Content Prediction in Coffee Beans Using Hyperspectral Reflectance and Machine Learning

The application of hyperspectral data in machine learning models can contribute to the rapid and accurate determination of caffeine content in coffee beans. This study aimed to identify the machine learning algorithm with the best performance for predicting caffeine content and to find input data for these models that can improve the accuracy of these algorithms. The coffee beans were harvested one year after the seedlings were planted. The fresh beans were taken to the spectroscopy laboratory (Laspec) at the Federal University of Mato Grosso do Sul, Chapadão do Sul campus, for spectral evaluation using a spectroradiometer. For the analysis, the dried coffee beans were ground and sieved for the quantification of caffeine, which was carried out using a liquid chromatograph on the Waters Acquity 1100 series UPLC system, with an automatic sample injector. The spectral data of the beans, as well as the spectral data of the roasted and ground coffee, were analyzed using machine learning (ML) algorithms to predict caffeine content. Four databases were used as input: the spectral information of the bean (CG), the spectral information of the bean with additional clone information (CG+C), the spectral information of the bean after roasting and grinding (CGRG) and the spectral information of the bean after roasting and grinding with additional clone information (CGRG+C). The caffeine content was used as an output to be predicted. Each database was subjected to different machine learning models: artificial neural networks (ANNs), decision tree (DT), linear regression (LR), M5P, and random forest (RF) algorithms. Pearson’s correlation coefficient, mean absolute error, and root mean square error were tested as model accuracy metrics. The support vector machine algorithm showed the best accuracy in predicting caffeine content when using hyperspectral data from roasted and ground coffee beans. This performance was significantly improved when clone information was included, allowing for an even more accurate analysis.

Association of dietary diversity and anxiety in Chinese people aged 65 years and older in 2018

To estimate the prevalence of anxiety and examine the association between the dietary diversity and anxiety among older Chinese adults. The data from the 2018 Chinese Longitudinal Healthy Longevity Survey(CLHLS) was used, a nationwide survey with 10 555 adults aged ≥65 years in 23 provinces of China. Dietary diversity score(DDS) was constructed based on 11 items of a food frequency questionnaire. Participants were assigned into 4 groups according to the quartile of DDS. The outcome observed was the incidence of anxiety in the past two weeks, as self-reported by participants. Logistic regression was used to examine the association between DDS and the risk of anxiety in the elderly. Among the 10 555 participants, 4682(44.36%) were male, and 5873(55.64%) were female, with a mean(SD) age of 84.50±11.64. And 6106(57.85%) of them came from urban. Anxiety was reported by 12.28% of the 10 555 participants. After adjustment for age, sex, educational background, marital status, residence, coresidence, occupation, sufficient income, smoking, drinking, regular exercise, sleep duration, precentral obesity and central obesity, disability and comorbidity, compared to elders who were the lowest quartile of DDS, OR was 0.74(95%CI 0.61-0.89) for quartile 4. Each 1-point increase in DDS corresponded to a 7% lower risk of anxiety(OR=0.93, 95%CI 0.89-0.96). In addition, a significant association was observed between higher consumption of fresh vegetables, fruits, legumes and beans, and eggs with lower risk of anxiety, the ORs were 0.62(95%CI 0.52-0.74), 0.61(95%CI 0.53-0.70), 0.83(95%CI 0.73-0.95) and 0.82(95%CI 0.72-0.92). A higher DDS was associated with a lower risk of anxiety in the Chinese aged 65 years and older.

Characteristics of climate resource utilization and economic benefits in new planting pattern for fresh faba bean and fresh maize in Yangtze River Delta

ABSTRACT In this research, we aimed to construct a novel planting pattern for faba bean and maize with high-efficiency utilization of climate resources for application in production. We incorporated relay intercropping in two triple-crop planting patterns, namely faba bean/maize-maize and faba bean/maize-soybean. A field experiment was conducted to compare the annual yield, utilization efficiency of climatic resources and economic benefits among these two triple-crop planting patterns and the conventional faba bean – maize double-cropping system at Nantong, Jiangsu, China, from 2016 to 2020. Compared with the conventional double-cropping system, the faba bean/maize-maize triple-crop planting pattern resulted in significantly increased annual yield by 7,392 kg hm−2 to 10,519 kg hm−2, and increased annual biomass by 5,342 kg hm−2 to 7,172 kg hm−2.The triple-crop planting patterns increased the annual economic benefit by 12,195 RMB hm−2 and 15,680 RMB hm−2, respectively. The faba bean/maize-maize triple-crop planting pattern increased the annual radiation production efficiency by 0.18 g·MJ−1 to 0.31 g·MJ−1, the annual temperature production efficiency by 2.70 kg·hm−2·°C−1 to 3.78 kg·hm−2·°C−1, and the annual precipitation production efficiency by 4.55 kg·mm−1·hm−2 to 7.20 kg·mm−1·hm−2. Considering the yields, resource-use efficiency, and economic benefits, the triple-cropping planting patterns show promise as multi-crop systems to achieve high yields and high resource-use efficiency in the Yangtze River Delta region. These results demonstrate the use of a new relay intercropping planting pattern for use in crop production and represent a theoretical contribution to the development of efficient agricultural production.

Growth Performance, Nutrient Digestibility, Carcass Characteristics and Organoleptic Properties of Broiler Chicken Fed Cocoa Bean Shell

The high cost of conventional feed ingredients has forced poultry farmers to concentrate on more accessible and reasonably priced alternative feed sources having considerable nutritional potential. One of these alternative feed sources is cocoa bean shell (CBS), which is widely available, inexpensive, and nutritious. There is limited research on the application of fermentation of bovine rumen filtrate on CBS in poultry production. A feeding trial for 56 days was conducted to investigate the dietary effect of rumen filtrate fermented cocoa bean shell (RFCBS) as partial replacement for maize on the performance of broiler chickens. Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 1:1, fermented for 24 hours and then dried. The dried fermented cocoa bean shell (FCBS) was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. Ross 308 broiler chicks (n=150) were randomly allotted into five treatments groups of thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design (CRD). Data on performance indices, hematological, nutrient digestibility, carcass characteristics and sensory evaluation collected during the experiment were subjected to ANOVA at α = 0.05. Results revealed that fermentation method employed had significant influence (P<0.05) on the chemical composition of cocoa bean shell used in this study. The crude protein (CBS: 8.18% – FCBS: 5.10%), ash (CBS: 10.40% - FCBS: 9.08%), nitrogen free extract (CBS: 57.64% - FCBS: 57.07%) content of the cocoa bean shell reduced after being fermented but increased its crude fibre content from 10.27% to 15.26%. It also helped to improve the phytochemical constituents of CBS. Dietary supplementation up to 10 % FCBS had comparable weight gain, feed intake and the best feed conversion ratio. Birds fed 10% FCBS based diet had improved (P<0.05) nutrient digestibility values when compared with other diets. Birds on 0 (2088.89g/b), 5 (2044.44g/b) and 10 (1944.44g/b) % FCBS had similar dressed weight but recorded significantly the highest value. Birds fed 10% FCBS based diet recorded the highest tenderness (8.33), juiciness (8.37), flavour (8.43), colour (8.30), aroma (8.37) and taste (8.00) values. Results indicated that the cost of the feed per kg (#2178.92 - 2229.23) decreased across the dietary treatments as the FCBS increased. It is concluded that FCBS can be incorporated up to 10 % in broiler chickens’ diet for better output in terms of weight gain, feed intake, feed conversion ratio, carcass trait sensory evaluation and better health status of the birds.

Bioaccessibility and potential bioactivity of fresh and mature fava bean flavonoids

The bioaccessibility of total flavonoids, catechin, epigallocatechin, epigallocatechin gallate, epicatechin, rutin, quercetin, isoquercetin, and kaempferol, and changes in antioxidant activities in fresh and mature fava bean seeds during simulating gastrointestinal conditions has been investigated. The portion of bioaccessible flavonoids potentially available for further uptake varies between pods. Flavonoids of mature and fresh seeds after the gastric phase, intestinal phase, and dialysable fraction, simulating bioaccessible flavonoids, were 6.62% and 1.78%, respectively, compared with no-digested pods. Total antioxidant capacities in the bioaccessible fractions were significantly lower than the control. Furthermore, potential bioactivity as a PPAR-gamma antagonist was evaluated, where epigallocatechin gallate presents at -9.50 Kcal/mol vs. -6.53 Kcal/mol, present in troglitazone. These results highlighted that gastrointestinal digestion may substantially affect the absorption of flavonoids in mature and green fava beans and present a potential bioactivity against obesity.

Effects of Efficient Ethylene Remover on the Lignification of Fresh Faba Bean (Vicia faba L.) during Storage.

Postharvest ethylene accumulation and lignification are significant issues affecting the storage quality of fresh faba beans, resulting in rapid quality decline. However, there is still a lack of effective preservation methods to preserve the quality of faba beans during storage. This study aimed to investigate the regulation of lignification in faba beans during storage using a high-efficiency ethylene remover (HEER), examining physiological responses, key enzyme activities, and transcriptomic changes. Results showed that the HEER treatment inhibited the lignification, reducing it by 45% and lowering the respiratory rate of fresh pods by 32.8% during storage. Additionally, the HEER treatment suppressed respiration rates and the activities of lignin synthesis-related enzymes, including phenylalanine ammonia-lyase (from 353.73 to 246.60 U/g), cinnamic acid-4-hydroxylase (from 635.86 to 125.00 U/g), 4-coumarate: coenzyme A ligase (from 1008.57 to 516.52 U/g), and cinnamyl-alcohol dehydrogenase (from 129.42 to 37.12 U/g), thus slowing lignin accumulation. During storage, the hardness of fresh faba bean increased by 9.79% from the initial period, being 1.44 times higher than that of HEER. On days 8 and 16 of storage, the respiratory rate of the treated beans decreased by 24.38% and 4.12%, respectively. Physiological and enzyme activity analyses indicated that HEER treatment-induced increase in hardness was associated with the phenylpropanoid metabolic pathway. Moreover, the HEER significantly down-regulated the expression of several key genes, namely FaPAL, FaC4H, and FaCAD. This study helps to deepen the understanding of the inhibition of lignification by HEER and provide new insights for the development of preservation technology of faba bean.

Residual levels of pesticides in filet green beans from Souss-Massa, Morocco.

A total of 30 samples of filet green beans (Phaseolus vulgaris) from various popular markets in the Souss-Massa region (Morocco) were analyzed during 2021 for the presence of pesticide residues. We performed a QuEChERS extraction (Quick, Easy, Cheap, Effective, Rugged, and Safe) combined with Liquid Chromatography-Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Mass Spectrometry (GC-MS/MS). The method was validated in accordance with SANTE 11312/2021 guidelines. The results of this survey indicated that 8 out of 30 green bean samples are positives (0.015 to 0.112mg/kg). Azoxystrobin was the most frequently detected pesticide, occurring in 5 samples. For authorized pesticides, none of the samples exceeded the European Maximum residue level (EU MRL) in green beans, but residue of fipronil-unauthorized substance was detected in one sample at 0.027mg/kg. Hence, it is important to increase inspections for locally marketed fresh green beans and align agricultural practices with regulatory requirements.

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods. This study aimed to characterize the fine-flavor cacao in parent-hybrid combinations using widely targeted Gas Chromatography-Mass Spectrometry (GC–MS) and bean phenotype analysis. Fine-flavored cacao exhibits white-bean characteristics and a lighter color than forastero. Conversely, the hybrids displayed varying percentages of fresh bean color. Caffeine and organic acids (malic acid, fumaric acid, citric acid, lactic acid, and tartaric acid) were found to correspond to the characteristics of fine-flavored cacao. Each parent-hybrid combination demonstrated distinct flavor characteristics, with the ICCRI03-hybrid emerging as a promising clone, exhibiting flavor characteristics similar to those of its female parent (fine-flavor cacao). This information on flavor characteristics will be beneficial for further fine-flavored cacao selection.

SENSORY EVALUATION OF MEAT OBTAINED FROM BROILER CHICKENS FED DIETARY BOVINE RUMEN FILTRATE FERMENTED COCOA BEAN SHELL

A sensory evaluation was conducted on meat obtained of broiler chickens fed for 56 days on diet containing graded levels of bovine rumen filtrate Fermented Cocoa Bean Shell (FCBS). Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 5:5, fermented and then dried. The dried fermented cocoa bean shell was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. One hundred and fifty one-day old broiler chickens were randomly allotted into five treatment groups with thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design. At the end of the feeding trial, after being fasted for 12 h; three birds per replicate were randomly selected and sacrificed; then the sensory evaluation of the cooked samples were carried out by 10 panelists. Parameters; colour, juiciness, flavour, tenderness, aroma and taste were evaluated by the panellist using a nine point hedonic scale. The collected data on sensory traits were analysed using ANOVA at (P<0.05). Tenderness (7.60 – 8.33), juiciness (7.40 – 8.37), flavour (7.37 – 8.43), colour (7.53 - 8.30), aroma (7.53 – 8.37) and taste (7.07 – 8.13) of the cooked meat samples varied significantly across the dietary treatments in which birds fed 10% FCBS based diet recorded the highest values (8.33, 8.37, 8.43, 8.30, 8.37 and 8.00) respectively. Therefore, the meat sample on 10% FCBS based diet recorded highest level of preference across the dietary treatments investigated.

Preparation and characterization of β-glucan/polyvinyl alcohol/clove essential oil film and its application in the preservation of fresh broad bean pods

In this study, an active film was developed based on β-glucan (BG)/polyvinyl alcohol (PVA)/clove essential oil (CEO) and its preservation effects on fresh broad bean pods were examined. The impact of different BG:PVA ratios (50:50, 40:60 and 30:70) and CEO concentrations (0.25%, 0.50% and 1.00%) on the capacities of film were investigated. A BG:PVA ratio of 40:60 and CEO content of 0.5% (w/w) were adopted following the optimization of the physical, mechanical and barrier capacities of the blended film. Subsequent characterization of the film via Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy suggested that the BG hydroxyl groups interacted well with the PVA and CEO, and the good heat stability of the BG/PVA-CEO film was confirmed via thermal gravimetric analysis-differential scanning calorimetry. Importantly, the BG/PVA-CEO film also showed good antimicrobial activity. Moreover, the BG/PVA-0.5% CEO film effectively preserved fresh broad bean pods over a 30-day storage period, based on assessments of appearance, firmness, weight loss and the enzyme activities. These results indicate the promising applicability of the novel BG/PVA-CEO films as active coating materials for the preservation of fresh produce and food products.

Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans

Drying process extends the shelf-life of fresh faba beans and makes them available all year round. Dried and cooked faba beans are used to make a variety of traditional food products. Ultrasonic pretreatment, as a modern food processing technology, can shorten the drying time of fresh legumes and improve the quality and sensory properties of products. So, the present study aimed to analyze the impact of the ultrasonic treatment process (0, 5, 10, and 15 min, 40 kHz, and 150 W) on the mass transfer rate, drying time, and effective moisture diffusivity (Deff) of fresh faba beans. Also, the effect of ultrasonic treatment on textural properties and sensory attributes of cooked faba beans was studied. By using the ultrasonic process, the rate of water extraction from fresh faba beans, and thus their dehydration rate, can be increased. With increasing the duration of ultrasonic pretreatment from 0 to 15 min, the drying time of fresh faba beans decreased from 250 min to 150 min (p < 0.05). The Deff was calculated by Fick’s second law, and it significantly increased from 0.70 × 10−9 m2 s−1 to 1.05 × 10−9 m2 s−1 when the sonication duration was extended from 0 to 15 min (p < 0.05). The Page model best fitted the drying kinetic of fresh faba beans with a coefficient of determination (r) > 0.9968, and the sum of squared error (SSE) and root mean squared error (RMSE) were also closer to zero compared to other models. The rehydration ratio of dried faba beans (after cooking) significantly increased from 308.4 % to 327.1 % with the extension of processing time from 0 to 15 min (p < 0.05). The maximum and minimum crust hardness and texture firmness values were for the untreated and sonicated samples for 15 min, respectively. The sonication increased the sensory acceptance of the cooked faba beans and the highest appearance, odor, texture, flavor, and overall acceptance were for the 10 min sonicated faba beans.

Age-Stage, Two-Sex Life Table of Atractomorpha lata (Orthoptera: Pyrgomorphidae) at Different Temperatures.

Atractomorpha lata Motschoulsky (Orthoptera: Pyrgomorphidae) has recently emerged as an important agricultural pest in China. Understanding the impact of temperature on its developmental period is crucial for predicting its population dynamics. This study systematically observed the biological characteristics of A. lata at five temperatures (16, 20, 24, 28, and 32 °C) using the age-stage, two-sex life table method. The effects of temperature on the developmental period, survival rate, and fecundity of A. lata were studied using fresh bean leaves as host. The results demonstrated that as temperature increased from 16 °C to 32 °C, the developmental period, preadult time, adult longevity, adult preoviposition period (APOP), and total preoviposition period (TPOP) significantly decreased. The developmental threshold temperatures for various stages were calculated, ranging from 10.47 °C to 13.01 °C, using the linear optimal method. As temperature increased, both the intrinsic rate of increase (r) and the finite rate of increase (λ) also increased, while the mean generation time (T) decreased. The optimal values of the net reproductive rate (R0 = 54.26 offspring), gross reproductive rate (GRR = 185.53 ± 16.94 offspring), and fecundity (169.56 ± 9.93 eggs) were observed at 24 °C. Similarly, the population trend index (I) for A. lata peaked at 24 °C (61.64). Our findings indicate that A. lata exhibits its highest population growth rate at 24 °C, providing a scientific basis for predicting its population dynamics in the field.

A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

A large-scale study was conducted to obtain a more holistic understanding of the cooking behavior for different bean accessions in terms of cooking kinetics and time to cook. Fresh and aged soaked beans from twenty-four accessions were assessed for texture evolution during cooking at 95 °C using the most informative objective compression texture analysis method. Texture evolution was modelled by the conventional fractional conversion model as well as modified three-parameter models to capture the lag phase. The initial texture varied across bean accessions and is significantly positively related to bean size. Significant but limited differences in initial texture on ageing were observed, the difference being accession dependent. The texture evolution during cooking, cooking kinetics and time to cook varied across bean accessions and storage conditions and all bean accessions developed the hard to cook defect. The softening rate constants for fresh beans were significantly higher (0.026–0.053) and more variable than for aged beans (0.008–0.014, almost similar values). Fresh and aged beans of a given accession softened to similar levels of final relative hardness. The lag phase was more prominent in aged beans (up to ≈25 min) than non-aged beans (0–7 min). Therefore, the difference in time to cook for fresh beans across accessions is mainly determined by the difference in initial hardness and cooking rate constant, while for aged beans these differences depend on initial hardness and lag time and to a lesser extent on the cooking rate constant.

Variability in the pod and bean characteristics and their relationship with leaf nutrient content in cocoa (Theobroma cacao L.)

Theobroma cacao L., cocoa, produces fruits throughout the year with one or two peaks. The relationship between pod or bean characteristics and leaf nutrient status in cocoa genotypes grown in the humid tropics of India is not well documented. Our investigation found notable differences amongst twenty genotypes of cocoa for pod weight, husk weight, bean count, fresh bean weight pod, single dry bean weight, nib recovery, and shell percentage. Single dry bean weight is an important parameter of the cocoa beans for the industry, and it was significantly associated with the husk weight, pod weight, and nib recovery. The weight of the dry bean was found to be higher in pods with higher pod weight and husk weight. However, it decreased significantly with increased bean count per pod. Higher nib recovery is another important industry trait and was closely associated with single dry bean weight. Pearson’s correlation coefficients indicated pod and bean characteristics in different genotypes had no significant association with leaf nutrient status. Even, the nutrient ratios had no tangible influence on the pod/bean traits, except for K/P and Ca/B, which had significant associations with the husk weight and pod count per tree, respectively.

SCREEN-HOUSE REARING OF THE CASHEW MIRID HELOPELTIS SCHOUTEDENI REUTER (HETEROPTERA: MIRIDAE) ON THREE VEGETABLES FOR ITS MANAGEMENT ON CASHEW

Helopeltis schoutedeni (Heteroptera: Miridae) is a significant cashew and cotton pest in East and West Africa. To date, viable laboratory rearing and maintenance protocols have been lacking to facilitate biological investigations on the bug. This drawback has largely hindered its successful management. The potential of three vegetable intercrops, cucumber fruit (Cucumis sativus L.), fresh French bean (Phaseolus vulgaris L.) pods, and pigeon pea (Cajanus cajan L.) were the suitable host plants for establishing laboratory colonies of H. schoutedeni. The developmental time, survival, oviposition, and feeding behaviors of H. schoutedeni under screen-house conditions were monitored. Newly hatched nymphs reared on these substrates successfully developed into adults with varying average developmental times of 25.72, 25.81, and 33.26 days for French beans, pigeon peas, and cucumbers, respectively. Similarly, survival varied significantly on the different plants, with the highest survival occurring on pigeon pea seedlings (97-100%) and the lowest on cucumber (48-69%; P &amp;lt; 0.05). Significantly more feeding lesions were recorded on pigeon peas (349.6 ± 82.56) than on cucumbers (52.6 ± 13.62) in the feeding preference test. The proportion of adult feeding during the scotophase was significantly higher than in the photophase (Pigeon pea seedling: t = -3.545; df = 18; P &amp;lt; 0.05, French beans: t = -2.684; df = 28; P &amp;lt; 0.05 and Cucumber t = 3.713; df = 18; P &amp;lt; 0.05). Oviposition was only recorded on pigeon pea seedlings. Present findings demonstrate the potential for using specific vegetables as suitable host plants for H. schoutedeni under confined and open field settings to aid future research studies toward effective management.. KEYWORDS :Cashew, Helopletis Schoutedeni, Legumes, Pest Management, Rearing

Effect of Different Spacing Levels on Yield and Yield Contributing Characters in Cocoa (Theobroma cacao L.)

The experiment titled "Effect of different spacing levels on yield and yield contributing characters in cocoa" was conducted at the Coconut Farm of the Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore. Utilizing a Randomized Block Design (RBD) with eight treatments replicated three times, the study aimed to investigate the impact of spacing levels on cocoa yield traits. The treatments involved in the experiment included a double row of cocoa planted between two rows of coconut trees, with spacing configurations as follows: T1 (3m x 1.2m), T2 (3m x 2m), T3 (3m x 2.5m), and T4 (3m x 3m). Additionally, a single row of cocoa between two coconut rows was examined, with spacings represented by T5 (1.5m), T6 (2m), T7 (2.5m), and T8 (3m). Results revealed significant variations among spacing treatments, with cocoa at 3m spacing demonstrating the highest productivity, yielding 43.47 pods per tree and 1021.48 g of dry beans per tree. Noteworthy findings included T1 (3m x 1.2m) exhibiting the longest pods (16.64 cm), T6 (2m) the widest pod girth (21.67 cm), and T8 (3m) producing the heaviest pods (204.50 g). Additionally, T6 yielded the highest total beans per pod (37.34) and dry bean weight (25.44 g), T4 had the heaviest single fresh bean (1.63 g), and T2 demonstrated the highest single dry bean weight (0.70 g). These findings offer valuable insights for optimizing cocoa cultivation practices, emphasizing the importance of spacing configurations in maximizing yield and bean characteristics.

Effects of heat-moisture treatment duration and bean condition on the physicochemical properties of red bean (Phaseolus vulgaris L) starch

Phaseolus vulgaris L (red beans) contain starch that is primarily composed of 44.8% amylose and 55.2% amylopectin but exhibit temperature instability despite their dietary prevalence. This study used Heat Moisture Treatment (HMT) to improve starch attributes in red beans, testing the effects of 4, 5, and 6-hour treatments at 110°C on both fresh and dried samples. The results indicated that both the HMT duration and the beans’ initial state significantly affected the starch’s properties. For fresh beans, the moisture content was reduced from 11.56%±0.54 to 3.04%±0.18, while in dried beans, it decreased from 9.32%±0.94 to 3.81%±0.04. Ash content changed minimally ranging from 1.14%±0.25 to 1.96%±0.02. Bulk density in native fresh and dried starches initially recorded at 0.71 g/mL±0.01 and 0.81 g/mL±0.01, respectively, was observed to decrease after HMT, particularly to 0.51 g/mL±0.01 for dried beans treated for 4 hours. Tapped density varied slightly, reaching up to 0.86 g/mL±0.04. Water activity in both bean types also reduced to 0.42±0.01. In conclusion, HMT significantly enhances Phaseolus vulgaris L starch by lowering moisture, bulk density, and water activity, while maintaining ash content. Further studies should explore the best HMT duration and examine the modified starch’s functional attributes.