Agronomic performance and cooking quality characteristics for slow‐darkening pinto beans

Effect of Rhizobium and Mycorrhiza on Some Physiological Traits, Yield and Qualitative Characteristics of Pinto Beans in Deficit Irrigation Condition

In order to evaluate the effect of biofertilizers (Rhizobium and mycorrhiza) on yield and qualitative characteristics of Pinto bean under deficit irrigation, an experiment was conducted as split plot based on a randomized complete block design with three replications in 2017. Experimental treatments included irrigation regime with two levels (normal and deficit irrigation) as main plots and bio...

Computer analysis of the leaf movements of pinto beans.

Computer analysis was used for the detection of rhythmic components and the estimation of period length in leaf movement records. The results of this study indicated that spectral analysis can be profitably used to determine rhythmic components in leaf movements.In Pinto bean plants (Phaseolus vulgaris L.) grown for 28 days under continuous light of 750 ft-c and at a constant temperature of 28 ...

effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes

تعداد 20 رأس میش نژاد نائینی 6+-24 ماهه، با میانگین وزن 2/3-+40 کیلوگرم، همراه با 20 رأس بره های آنها در قالب طرح کاملا تصادفی اثر بتائین و مکمل سولفات بر خصوصیات شیر و پشم و عملکرد بره ها بررسی شد. میش ها بطور تصادفی در چهار تیمار قرار گرفتند. تیمارها عبارت بودند از: 1-گروه شاهد 2-بتائین (05/0 درصد ماده خشک) 3-سولفات (24/0 سولفور درصد ماده خشک 4-بتائین هرماه با سولفات. جیره غذائی طبق nrc با مح...

Freezing, thawing and cooking effects on quality profile assessment of green beans (cv. Win)

Results are presented of the effect of freezing followed by thawing (air and water immersion, both at environmental temperature) and cooking (traditional boiling in a covered pot) on quality profile (in terms of objective texture, colour, chlorophylls and pheophytins and sensory attributes) and structure of green beans (cv. Win). Freezing was carried out at three different rates by forced conve...

Agronomic characteristics and baking quality of twelve wheat varieties grown in iran