Effect of Biological Fertilizers on Germination Indices in Wheat Cultivars With Drought In Greenhouse
To determine aminol-forte and fosnutren, as two biological fertilizers containing amino acids, effects on 11 bread wheat cultivars in Ardabil IAU research greenhouse a research was carried out in factorial completely randomized block design with three replications. Factor A in two conditions (drought and normal), factor B in three levels (water, aminol-forte and fosnutren) and factor C included 11 bread wheat cultivars. Results suggested that there was a significant difference between test conditions based on all measured indices at 1%. Also there was a significant difference between studied cultivars based on assessed properties at 1 to 5%. There was a significant difference between fertilizer levels based on germination speed coefficient, ultimate germination percentage, germination rate index and daily average germination rate at 5%. The test conditions interaction in biologic fertilizers in all studied traits were significant at 1%. The results to the means comparison suggested that genotypes of Kuhdasht with a mean of 57.57, Saisons with a mean of 57.13, Azar 2 with a mean of 56.64 and Zagros with a mean of 56.60 had the highest germination duration mean and Chamran genotype with a mean of 46.39 had the lowest germination duration mean. On germination rate, also, Chamran genotype with a mean of 0.0218 had the best and Kuhdasht and Saisons genotypes with means of 0.0173 and 0.0175, respectively, had the lowest germination rate. Results to the data mean comparisons on fertilizer levels indicated that fosnutren liquid fertilizer was the best genotype in germination rate coefficient, germination duration mean and germination rate index. Finally, it could be mentioned that applying biological fertilizers which contain amino acids, could play a great positive role in wheat germination indices. (Elena Khabiri, Yousef Alaei, Seyed sajjad moosavi, Ali Mohammadpour Khanghah and Maryam Jafari. Effect of
Water status of garlic callus under various salt and osmotic stress conditions
Garlic (Allium sativum L.) calli in vitro were evaluated over a range of salt concentrations and by adding mannitol to culture medium with reduced salt to provide equivalent osmoticum. The water potential of the medium ranged from -0.27 to-0.73 MPa under the various salt and osmotic stress conditions. The percent increase in calli was highest in standard Murashige & Skoog (MS) medium and was reduced when MS salts were reduced hut the water potential of medium was adjusted to that of standard MS medium by addition of mannitol. The water potential of callus tissue was similar to that of tissue culture media over a 20-fold range (10% to 200%) of MS concentrations. Turgor of callus tissue was not influenced by any stress conditions. These results indicate that the optimum concentration of salt and water status of medium for formation of garlic calli was provided by standard MS medium.
The status of FAO and codex alimentarius developments on vegetable proteins
The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.