Reddish Yellow Color Research Articles

Mechanochemical preparation and performance regulation mechanism of highly durable and multifunctional iron red nanocomposite pigments derived from natural mixed-dimensional palygorskite clay

Iron oxide red pigments are one of the most widely used inorganic red pigments around the world. It is always pursed to improve their physicochemical properties. Herein, a continuous mechanochemical method was employed to fabricate high-performance iron red nanocomposite pigments via anchoring α-Fe2O3 nanoparticles on the surface of natural mixed-dimensional palygorskite clay (MDPal). The mechanical force of twin-screw extrusion promoted the Si-OH groups of MDPal to coordinate with Fe3+ to form the precursor, while MDPal was activated with the residual H+ of the involved nitrate to accelerate the thermal diffusion of Al3+ into α-Fe2O3 crystal lattice, thus the nanocomposite pigments presented a bright yellowish-red color (L∗ ​= ​35.61, a∗ ​= ​33.10, b∗ ​= ​35.86, C∗ ​= ​48.80). Furthermore, the mixed-dimensional nanostructure of MDPal served as a good substrate for chemical bonding of α-Fe2O3 nanoparticles to improve the dispersion and environmental stability of iron red pigments. Due to the synergistic effect of each component and the excellent thermal and chemical stability, the obtained nanocomposite pigments exhibited excellent application prospect as functional inorganic pigments for anti-corrosion coating, overglaze ceramic and coloring and reinforcing of polypropylene, respectively. It provided a facile strategy for preparation of high-performance multifunctional iron red pigments based on MDPal.

Nanoencapsulation of Bixin and Norbixin in Sodium Alginate: Preparation, Characterization, and Release in Food Simulant

Aims: Bixin and norbixin are natural antioxidants used as pigments in the food industry, but their chemical structure makes them susceptible to environmental factors (light, oxygen, and temperature). Background: Nanoencapsulation techniques can improve the stability and solubility of these compounds in addition to reducing particle size which can increase surface:volume ratio and provide many attractive and unique properties to the nanoparticles. Objective: In this study, sodium alginate was used as wall material for the encapsulation of bixin and norbixin in different concentrations (1.25, 2.5, 5, and 7.5 g/g of biopolymer), by emulsification/internal gelation method. Methods: The emulsification/internal gelation method was used to elaborate bixin or norbixin-loaded nanospheres. The internal phase of the water-in-oil (W/O) emulsion was prepared with an aqueous solution of sodium alginate (1.5% w/v – 40 mL), 0.12 g of CaCO3, bixin or norbixin pigments, and mechanically stirred for 15 min at 700 rpm. Results: Nanospheres containing the highest concentration of both carotenoids showed better encapsulation efficiency, with 37.86% for bixin and 51.47% for norbixin, and these formulations were used for characterization analyses. The mean size of the nanospheres was 741.9 ± 41.0 nm, 622.9 ± 71.0 nm, and 589.5 ± 99.1 nm for control particles, bixin, and norbixin, respectively. The addition of both carotenoids resulted in particles with a yellow-red color, which demonstrates the encapsulation of natural antioxidants. The thermal analysis results may indicate an increase in the thermal stability of the pigments after encapsulation, in addition, the nanospheres exhibited the ability to scavenge the ABTS+ radical. Carotenoids release test in food simulant (95% ethanol) presented a rapid release in the first hours and maintenance of concentration for 10 days. Conclusion: Results showed that these nanospheres could be an alternative to the application of these carotenoid pigments in food matrices and food packaging.

Marigold flower (Tagetes erecta L.) as natural food colourant in the making of wet noodle

Wet noodles are one type of noodle made without a drying process. Generally, wet noodles are yellow due to a reaction with alkaline salts. However, wet noodles were added with artificial colouring to give more yellow colour and increase consumer acceptance. The petals of the marigold flower (Tagetes erecta L.) contain carotenoid pigments that give yellow colour; thus, they can replace artificial colourants. In this research, marigold powder (MP) with various concentrations (0, 0.25%, 0.5%, 0.75%, and 1%) was subjected to wet noodles formulation. The result showed that WN3 with 0.5% MP was the preferred formulation with 1.36±0.03%, 60.97±0.66%, and 0.41% ±0.01 of carotenoid, moisture, and ash content, respectively. Cooking loss and water absorption of the WN3 were 1.05±0.06% and 91.60±4.97%. The lightness and °Hue of the WN3 are within the values of 61.85 and 88.48, which indicates a yellow-red colour. Panellists slightly like (5.46±0.85) the overall acceptance of the WN3. The degree of acceptance of colour and foreign aroma is within the range of neutral to slightly like, while for foreign taste, chewiness and stickiness are slightly like to like. Additionally, the result for the scoring test showed that WN3 had a slightly yellow colour, slightly foreign aroma, slightly less intense foreign taste, chewy, and slightly sticky. Thus, the study suggested that WN3 consisting of 0.5% MP is selected as the preferred formulation to make wet noodles.

Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)

Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.

Anti-Bacterial Activity Test of Carrot Tuber Ethanol Extract Hydrogel Preparation (Daucus Carota L.) in Inhibiting the Growth of Bacteria and Their Ability in the Healing Process of Grade II Burns on Wistar Rat (Rattus Norvegicus)

Carrots are root vegetables that are very common in Indonesia. Carrot plant (Daucus carita L.) is a root vegetable plant that has a high content of beta carotene, rich in dietary fiber, natural antioxidants and high vitamin A which is 12,000 IU. The reddish-yellow color of carrots is due to the high content of carotene pigment. The sample used in this study was fresh carrot tubers. The tubers are separated from other impurities and then washed thoroughly and then drained and weighed. Next, the tubers are dried at a temperature of 30-40oC until the tubers are dry (marked when broken brittle). Simplisia that has dried (brittle) is powdered with a blender and stored in a tightly closed container and stored at room temperature. The preparation of the extract is carried out by maceration using 70% ethanol solvent. According to the Indonesian Herbal Pharmacopoeia (2008), as much as 1 part of simplisia dry powder is put into the maserator, added 10 parts of solvent. Soak for the first 6 hours while stirring occasionally, then let stand for 18 hours. Separate the maserat by filtering. Repeat the extraction process at least twice with the same type and amount of solvent. Furthermore, all the mafiber is collected, then evaporated with a rotary evaporator at a temperature of ±50oC until a thick extract is obtained. The results showed that ethanol extract of carrot tubers with a simplisia weight of 500 grams produced a yield of 3.78% with an extract weight of 68.9 grams. The results below show that carrot tuber ethanol extract shows phytochemical screening results that contain flavonoids, alkaloids, glycosides, tannins and steroids. The results of the measurement of the diameter of the inhibitory zone above showed that ethanol extract of carrot tubers (Daucus carota L.) can inhibit the growth of Pseudomonas aeruginosa and Staphylococcus aureus bacteria at concentrations of 10-400 mg / mL. The measurement results obtained the diameter of the inhibitory zone with a strong inhibitory zone response category at all concentration variations. It was found that high concentrations had activity that did not differ significantly from low concentrations. Carrot tuber ethanol extract has a significant difference (p < 0.05) when compared to the positive and negative groups while the results of the measurement of bacterial killing power above show that carrot tuber ethanol extract (Daucus carota L.) can inhibit the growth of Pseudomonas aeruginosa and Staphylococcus aureus bacteria at concentrations of 10 – 100 mg / mLl

Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours

Germinated peanuts are an excellent source of bioactive phytochemicals, such as stilbenes and flavonoids, known for their antioxidant properties. Therefore, this study aimed to produce germinated peanut flours from three different cultivars (BR1, BRS Havana, and L7 Vermelho) using convective drying at 70 °C. The flours were then evaluated for their antioxidant activity, phenolic and mineral profiles, as well as their color. Additionally, examined the degradation kinetics of total phenolic compounds during a 16-day storage period. The results showed that germinated peanut flours had high levels of minerals and total phenolic compounds, significant in vitro antioxidant potential and a reddish-yellow color. Various phenolic compounds, particularly Resveratrol, were identified in the flours. Notably, the germinated peanut flour from the BRS Havana cultivar exhibited elevated levels of flavonoids such as Catechin, Procyanidin B2, and Procyanidin B1. The degradation kinetics analysis indicated that higher storage temperatures led to increased degradation, with the most significant losses observed at 35 °C. Furthermore, the BR1 cultivar displayed higher susceptibility to degradation reactions compared to the others. Overall, these findings highlight the potential of germinated peanut flours as a rich source of bioactive compounds, offering valuable antioxidant benefits.

Effect of Butterfly Pea Flower (Clitoria ternatea L.) and Belimbing Wuluh (Averrhoa bilimbi L.) Extract on the Physicochemical and Organoleptic Characteristics of Pudding

Processed butterfly pea flowers are tasteless to add a fresh taste, it is necessary to put in natural ingredients, one of which is bilimbi. In addition, the acidity of bilimbi is expected to increase the stability of the color of the butterfly pea pudding. The objective of this research was to determine the characteristics of butterfly pea flowers and bilimbi pudding. The research design used was a factorial randomized block design with two treatments. The first factor was the concentrations of the butterfly pea flower (T) consisting of 3 levels, namely 0.05% (T1), 0.10% (T2), and 0.15% (T3). The second factor was the concentrations of bilimbi (B) consisting of 3 levels, namely, 4% (B1), 5% (B2), and 6% (B3). Each treatment was repeated three times. Furthermore, the natural dyes obtained (according to the treatment) was used in making pudding. Parameters tested were pH test, anthocyanin content test, color test (L*a*b), and an organoleptic test was carried out using preference assessment of color, taste, aroma, and product color homogeneity. Furthermore, the color test value data were analyzed using variance (ANOVA) and if there was a significant difference it was continued with Duncan's test with a confidence level of 95%. In addition, alternative selection used AHP (Analytical Hierarchy Process) and to find the best treatment used the expectation value method. The results showed that there were interactions between treatments on all parameters. Increasing the concentration of bilimbi increased the pH of the pudding and the stability of the anthocyanin The T2B1 was chosen as the best treatment. The characteristic of T2B1 was with pH 3.60, anthocyanin content 0.50 mg/L, brightness (L) 32.20, a* value 0.80, and b* value 3.00, and panelist preference color 3.43, taste 3.90, flavor 3,70 and texture 3.90. The color of the pudding was the reddish-yellow color.

HARTAL (ARSENICTRISULPHIDE) A CONCEPTUAL STUDY

In Rasa Shastra Hartal has an important place. It is mentioned under group Uprasa by many Acharyas.1 Best Hartal is Gold like in appearance, reddish yellow colour and heavy weight. It is formed of many thin layers, which are one upon another2. Hartal is a poisonous substance in which Arsenic is present. Hartal is of two kind : A) that which is obtained in Mines. B) that which is prepared at laboratory by the combination of Arsenic and Sulphur. Chemically it is As2S3 and called Orpiment in Morden, which is very important indigenous source of Arsenic. Purified Hartal destroys effect of Vitiated Vata, kapha, Rakta and Visha. It is helpful in curing the skin abnormalities, infectious fever (Bhoot Jwara), Shwas, Kasa, Kushth, Vatarakta, Visarpa. Thus the Purified Hartal is considered as a Rasayana. The cessation of menstrual bleeding can be observed even by the use of Hartal as a single drug.2

Ultrasound Application for Oil Extraction of Lemongrass Parts

Power ultrasound creates acoustic cavitation bubbles that encourage shears within food substances. Applying ultrasound improves solvent diffusion into the matrix plant cellular and hence breaks down bioactive substances. This research aims to extract lemongrass oil using ultrasound-assisted extraction (UAE). The essential oil was extracted from different lemongrass parts, such as corm, stalk, and leaf. Then, a 37 kHz UAE was applied below the solvent vapor pressure temperature under different periods, i.e., 15, 30, and 60 min. The solvent temperature logarithmically increased from 28 ℃ to 53 ℃ during 20 min of the ultrasound treatment. Acoustic power was obtained from a graphic plot by approximately 35.68 kJ for the initial 20 min and by 31.14 kJ for the remaining UAE period. The lemongrass oil obtained a higher yield from the corm section about 3 and 1.4 times compared to stalk and leaf components. The extracted lemongrass oil produced a yellowish color from the leaf and stalk and a yellow-red color from the corm. The refractive index varied between 1.389 and 1.422, and the specific gravity was from 0.89 to 0.97 g/cm3 . The lemongrass leaf produced the highest citral content and more saturated lipid acids than unsaturated in the lemongrass essential oil.

The Application of an Artificial Dryer and Sun-Drying to Enhance the Quality of Red Chili Flakes Simplicia

Red chili flakes simplicia should have a color and an aroma resembling those of fresh red chilies. Long-term drying of red chilies at high temperatures and high humidity can produce undesirable color changes such as dried simplicia chilies and blackish brown chili flakes. This can be overcome by using artificial dryers or sun-drying combined with the provision of strong wind gusts to reduce temperature and humidity, avoiding substances that cause changes in color and aroma. The purpose of this study was to determine the quality characteristics of red chili flakes obtained from sun-drying, fanning, and drying using artificial dryers to overcome changes in the color and vitamin C content of red chili flakes. The research was conducted using the randomized block design with several treatments of drying methods, namely sun-drying, sun-drying with a fan blowing, drying in a tray dryer, drying in a tray dryer with a fan blowing, and drying in an electric oven. The data collected were analyzed by ANOVA and further subjected to a Duncan’s test at a 5% level. The results show that the highest yield (66.86%) was obtained from the drying treatment in a tray dryer with a fan blowing. The lowest water content (8.5%) was obtained from drying using a combination of sunlight and tray dryer. The highest vitamin C content (269.86 mg/100 g) was also found in the treatment using the combination of sunlight and tray dryer. The best chili flakes color was with a brightness value of 41 and a* and b* values of +52.6 and +42.3, which indicates a yellowish red color. The research concluded that a combination of sun-drying and fanning on red chilies resulted in good color of red chili flakes and that artificial drying using a tray dryer combined with fanning or sun-drying could overcome changes in the color and vitamin C content of red chili flakes.

EFFECT OF MALTODEXTRIN CONCENTRATION ON ANTIOXIDANTS ACTIVITY AND STABILITY OF NATURAL COLORING POWDER OF SECANG WOOD (CAESALPINIA SAPPAN L) IN VARIOUS CONDITIONS OF PH AND TEMPERATURE

This research was aimed to determine the effect of different concentrations of maltodextrin on antioxidants and stability of the natural dye powder of sappan wood under various pH and temperature conditions. This study used a completely randomized experimental design with five treatments and three replications. The treatments in this study were: A (addition maltodextrin 5%), B (addition maltodextrin 10%), C (addition maltodextrin 15%), D (addition maltodextrin 20%), and E (addition maltodextrin 25%). Before the drying process, maltodextrin was added to the sappan wood extract that had been created. Yield, color analysis, solubility test, color stability test based on pH and heating temperature fluctuations, water content, and antioxidant activity are among the observations made. The addition of maltodextrin had a substansial impact on yield, and color the addition of maltodextrin had a substantial impact on yield, color analysis, solubility, water content, and antioxidant activity, according to the findings. The best treatment in this study was treatment A (addition maltodextrin 5%) with the characteristics of yield 18.33,%, hue value in color analysis was 39,58%, with yellow red color, solubility 87,33%, water content 6,83, and 17,80 ppm antioxidant activity (strong category), as well as maltodextrin which was stable against various pH and temperature treatments.
 Keyword: sappan wood, maltodextrin, antioxidant activity, color stability.

Saturated And Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry

Nasi Padang chicken gulai and Nasi Kandar chicken curry are traditional dishes made with coconut milk, thick sauce, and creamy gravy due to their lengthy processing. Chicken curry has a slightly spicy flavor, a reddish yellow sauce color, and a stronger aroma due to the addition of spices and herbs during the cooking process. This study aims to determine the saturated fatty acid and unsaturated fatty acid content in chicken gulai and chicken curry. The data of chicken gulai’s and chicken curry’s fatty acid was collected using Shimadzu’s GC (Gas Chromatography) instrument. As this study used an experimental research design, then T-test was employed in the data analysis process. The analysis results indicated that the saturated fatty acid content of chicken gulai and chicken curry was identical, as both were prepared using the same heated coconut milk. However, for an extended period, the saturated fatty acid content of chicken gulai and chicken curry increased, while the unsaturated fatty acid content remained unchanged, owing to the high spice content from some ingredients used in their processing. Besides, essential oils were also found in spices.

MECHANICAL AND MICROSTRUCTURAL PROPERTIES OF OPAQUE CERAMIC TILES GLAZED WITH SOME INDUSTRIAL WASTES

The primary goal of this research is to determine the mechanical properties of opaque glazed ceramic tiles containing fly ash, tincal waste, and recycled red clay, including to assess if the results meet international requirements. Opaque glaze and tincal waste were the main components of all glaze compositions of four groups, which were named OG (original), FA (fly ash), RC (red clay), and FC (mixture) according to the additive. The ceramic tiles were prepared by dipping the biscuits in the glaze composition and firing them at 1150 ?C. The water absorption of the FA, RC, and FC tiles was less than that of the OG tiles (< 0.52 %) and the scratch hardness values were between 6 and 7. All the experimental groups were also resistant to thermal shock, chemicals, and staining showing high opacity (L* > 92) and having a light yellow-red color. The micro- and crystallographic structure of some selected tiles were determined by scanning electron microscopy and X-ray diffraction techniques. Zircon, diopside and augite phases were recognized.

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring ingredient is an exciting thing to study as a unique flavor source for the archipelago. This study aims to observe panelist acceptance, proximate characteristics of amino acid, volatile compounds, and color profiles on five mixed formulas of fermented cempedak (Artocarpus champeden) and oyster mushroom (Pleurotus ostreatus) seasoning. The five seasoning formulas combine 30–70% flavored mushroom powder and 30–70% mandai cempedak powder with control of commercial mushroom powder and pure mandai powder. Hedonic quality assessment on seasoning samples of flavored mushroom powder and mandai cempedak powder played a more critical role in the acceptance of the final product, with a slightly reddish yellow color tendency with a paleness level of around 66–67%. Seasoning samples had a savory taste with dominant amino acid profiles of ileusine (1.46%, w/w), glutamate (1.37%), methionine (0.82%), and aspartic acid (0.72%). All seasoning formulations of flavored mushroom and mandai cempedak powder have a moisture content of 8.4–10.9%, total protein 7.0–9.0%, soluble protein 2.4–3.5%, ash content 4.5–19.2%, fat content 2.3–4.5%, carbohydrates 62.7–79.4%, and the solubility is 31.0–89.4%. The dominant volatile compounds in seasoning are heptanone, dodecoxyethanol, and etradecyloxyethanol with pleasant aroma profiles, pungent fruity, green, citrus, and herbal. In conclusion, mandai cempedak powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) can be used as a typical Indonesian flavor ingredient with unique characteristics in terms of its amino acid content, volatile compounds, and essential oils.

Development of pastilles from flesh and rind of watermelon

A study was carried out to create a new product using watermelon flesh (sources of lycopene) and watermelon by-product, which was watermelon rind (sources of citrulline), into pastilles with different percentages of flesh and rind puree. The formulations involved were formulations A (70% flesh puree: 30% rind puree), B (50% flesh puree: 50% rind puree), and C (30% flesh puree: 70% rind puree). A commercial product was used as a reference in making the pastilles. The physical analyses that were carried out were pH, total soluble solids, water activity, colour analysis, and texture profile analysis (TPA). Chemical analysis that focused on lycopene determination, as well as sensory analyses, was also conducted. The pastilles produced had total soluble solids ranging from 41.44±0.68 to 49.03±1.49°Bx, and pH values measured at 2.52±0.09 to 2.54±0.17, which indicated an acidic aftertaste. Water activity was evaluated to be between 0.72±0.01 to 0.73±0.03, which signified the pastilles were safe to consume. The colour analysis for the L* value, a* value, and b* value was 36.84±1.48, 13.07±2.70, and 11.89±1.61, respectively, which indicated the yellowish-red colour of the pastilles. Formulation A had the highest lycopene value (0.197±0.01) as compared to the other formulations. The pastilles were successfully developed in seashell shapes with diameters of 2.74–2.76 cm and about 2.52–2.80 g in weight. The sensory evaluation showed that the pastilles from formulation B were more acceptable in terms of taste, appearance, and overall acceptability, followed by formulation A, and the least preferred was formulation C.

Survey and distribution of Pineapple Wilt Mealybug Wilt associated Virus (PMWaV) on pineapple plants in North Tapanuli, Indonesia

The authors conducted a survey of Pineapple Mealybug Wilt-associated Virus (PMWaV) on pineapple plants in four pineapple-producing sub-districts in North Tapanuli, namely Sipahutar, Pangaribuan, Siborongborong, and Tarutung. This survey aims to detect the presence and distribution of PMWaV in North Tapanuli. The survey found PMWaV in pineapple plants in all survey locations with varying symptoms such as wilting to a yellow-red colour and curling leaf tips, curling and drying leaves and leaf tips, and showing symptoms of wilting to a redand yellow colour. The results showed an incidence rate between 15.6 to 80%. Sampang ni Huta V, Sipahutar, showed the lowest incidence rate (15.6%), while Lobu Siregar, Siborongborong, showed the highest (80.0%). Meanwhile, the severity rate was between 14.0 and 65.0%. Pancur Natolu, Pangaribuan, showed the highest severity rate (65.0%, severe), while Siabal-abal II, Sipahutar, showed the lowest (14.0%, moderate).

Color Characteristics and Color Fastness of Nylon Fabrics Dyed Using Onion Shells and Coffee Sludge Waste

This study aim to pursue eco-friendly fabric dyeing using food and beverage industry waste. The nylon fabrics were dyed with a combination of onion shell and coffee sludge extracts. The color characteristics and color fastness of the combination-dyed nylon fabrics were analyzed by color difference according to the combination dyeing sequence and the mordant(aluminum and iron). results indicated that the nylon fabric color differed depending on the combination dyeing sequence It was observed that the fabric dyed first with onion shell extract and then with coffee sludge extract sequentially produced a bright yellow-red color, while the fabric dyed with coffee sludge extract first and then with onion shell extract yielded a dull yellow color. The color of the nylon fabrics dyed with onion shell extract first and followed by coffee sludge extract was slightly different depending on the mordant type. However, no difference was observed in the color of nylon fabrics dyed with coffee sludge extract first and then with onion shells according to the mordant type. The color fastness to washing, dry cleaning, perspiration, and rubbing of the combination-dyed nylon fabrics with the onion shell and coffee sludge extracts showed 4–5 grade, while the color fastness to light showed 1 or 1–2 grade.

Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation

Co-fermentation of wheat bran, a nutrient-rich by-product, enhances the nutritional value of foods. The aim of this study was to investigate the effects of wheat bran on the physicochemical and organoleptic properties, and bacterial community succession of pickled radishes and related brines during a 56-day fermentation process. Scanning electron microscopy showed that the formation of a biofilm on the radish epidermis was promoted by wheat bran, along with a more reddish-yellow color, higher crispness, and better overall organoleptic properties at the maturation point (day 28). In addition, the co-fermentation of wheat bran promoted both ripening and aging, which meant it not only shortened the maturation period of fermented radishes, but also sped up the deterioration process. Analysis of 16S rRNA gene sequencing revealed that wheat bran addition stimulated the growth of Lactobacillus, leading to a higher titratable acid environment, which, in turn, suppressed the growth of potential pathogenic and spoilage bacteria (Rothia and Pseudomonas). Our results suggested a positive role of wheat bran on the quality and bacterial community of pickled radishes at the ripening stage. To better understand bacterial communities in fermented vegetables, epidermal and autochthonous microbiota should be monitored besides brine microbiota.

Assessment of fertility potential index of some soils of Moheshkhali betel leaf (Piper betle L.) estate

Fifteen soil samples (0-15cm depth) and fifteen betel leaf samples from Bara Moheshkhali, Choto Moheshkhali, Hoanak, Kalmarchora, Shaplapur union of Moheshkhali upazila, Cox’s Bazar district were collected on December-January (2020-2021). It was collected for the purpose of evaluating the color, particle density, moisture content, texture, pH, EC and organic matter content of soils and total nitrogen, phosphorous, potassium and sulfur of the soils and total protein content, nitrogen, phosphorus, potassium and sulfur of leaves. Maximum sampled soil was containing yellowish red color when moist and showed brown color when dried. Some of them were flood plain soil and that’s why showed grey color during dry and moist condition. Mean particle density was 2.49 g/cm3 and mean moisture content was 13.95%. Average sand, silt and clay were 65.08%, 18.56% and 19.26%, respectively. The texture of the soils was sandy loam to clay loam. The sand was by far the dominant fraction in the soils. Mean pH value was 5.63, organic matter was 0.30% and EC was 99.38μS/cm. Mean total nitrogen, phosphorus, potassium and sulfur of the soils were 0.04, 0.46, 0.25 and 0.26%, respectively. The mean concentration of protein, nitrogen, phosphorus, potassium and sulfur in the betel leaf samples were 20.56, 3.29, 0.39, 0.79 and 0.20%, respectively. This investigation focuses on the fertility status and physico-chemical properties of soil in betel leaf garden of only hilly island of Bangladesh, Moheshkhali. J. Biodivers. Conserv. Bioresour. Manag. 2021, 7(1): 25-32

Evaluation of the aesthetic qualities and adaptability of introduced ornamental apple trees from the genetic collection of the Orenburg Branch of the Federal Horticultural Research Center for Breeding, Agrotechnology and Nursery

The study of ornamental and adaptive qualities of Malus Mill. from the genetic collection of ornamental crops of the Orenburg branch of the Research Center of Horticulture was carried out to assess the gene pool of introduced wild apple tree species and forms and identify suitable for the urban landscaping and the breeding process. Such characteristics as habitus, abundance of flowering, color and number of flowers in the inflorescence, color of vegetative organs, flowers and fruits during the season were taken into account; resistance to major diseases and adverse abiotic factors was evaluated. Additionally, the color of buds and flowers was characterized on the basis of the RHS (Royal Horticultural Society Color Chart). As a result of a preliminary survey on the complex of ornamental qualities and the level of adaptability, 5 most promising species were identified, which received the best ratings on the ornamental scale. Malus sikkimensis (Wenz.) Koehne ex C. K. Schneid. (31 points) was characterized by an attractive habit, the presence of flowers with a diameter of up to 40 mm and subsequently fruits that acquire a yellow-red color. Malus sargentii Rehder (29 points) was notable for its compact rounded crown, a large number of flowers with a diameter of 30 mm, followed by the formation of fruits with a dark red color. Malus floribunda Siebold ex Van Houtte (28 points) was distinguished by a large number of fragrant flowers in an umbrella-shaped inflorescence (5 — 7 pcs) with an average diameter of 30 mm, as well as attractive red-yellow fruits. Malus sieboldii (Regel) Rehder, M. toringo Siebold (28 points) was interesting primarily by the presence of 5 -7 flowers of 20 — 30 mm in the inflorescence and decorative fruits, the color of which varies from yellow to red. Malus niedzwetzkyana Dieck (28 points) attracted attention to the rich purple color of all organs due to the presence of a large number of anthocyanins, it was also worth noting the presence of a pleasant aroma during flowering and large flowers with an average diameter of 40 mm. The selected ornamental types of apple trees are favorable for use in landscaping of various scales, they are recommended for breeding work as initial parent forms.