Now showing items 1-10 of 1539
MANAGEMENT OF BLACK POD ROT IN CACAO (THEOBROMA CACAO L.): A REVIEW
Introduction Theobroma cacao L. is economically speaking the most important species of the genus Theobroma. Cacao is cultured in tropical regions and its yield is affected by several diseases, such as black pod. Black pod ...
GENOTYPIC AND ENVIRONMENTAL EFFECTS ON POD WALL PROPORTION AND POD WALL SPECIFIC WEIGHT IN LUPINUS ANGUSTIFOLIUS
(COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANIZATION, 2004)
Soybean fruit development and set at the node level under combined photoperiod and radiation conditions
(Oxford University Press, 2016-01)
In soybean, long days during post-flowering increase seed number. This positive photoperiodic effect on seed number has been previously associated with increments in the amount of radiation accumulated during the crop cycle ...
Selection of soybean pods by the stink bugs, Nezara viridula and Piezodorus guildinii
(University of Arizona, 2012-08)
Different biological parameters of the stink bugs, Nezara viridula L. and Piezodorus guildinii Westwood (Hemiptera: Pentatomidae), are affected by the developmental stage of the soybean (Glycine max Merrill) pods they feed ...
Yield of criollo cowpea beans as a function of row spacing and number of plants per hill
(Univ Estadual Mato Grosso Sul, 2018-04-01)
Cowpea beans are one of the main crops in the Northeast region, and it can be cultivated for grain production or in green pods. This article aimed to evaluate the development and yield of cowpea beans in grains and green ...
A polyphenol extract of tara pods (Caesalpinia spinosa) as a potential antioxidant in oils
Tara is a native species of Peru and is widely distributed in Latin America; its fruits (pods) have a high potential for medical, industrial and food uses. A supercritical tara polyphenol extract (STPE) was obtained from ...
Labourers working on a pile of cocoa pods, splitting the pods to extract the cocoa beans.
Tara pod (caesalpinia spinosa) extract mitigates neo-contaminant formation in chilean bread preserving their sensory attributes
"Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod ...