Showing 5 results for Peanut
Volume 7, Issue 4 (9-2018)
Abstract
The early and late blight are important diseases of peanut. The reactions of eleven peanut genotypes Arachis hypogea L. and one local cultivar (cv. Goli) to Cercospora leaf spot (CLS) diseases were evaluated under CLS high incidence field conditions during 2016. The field experiment was conducted in Lasht-e Nesha Agricultural Research Station (north-east of Rasht) in 2016 using randomized complete block design with four replications. The results indicated a possible differential reaction to infection by the fungi Passalora arachidicola and P. personata among genotypes of peanut. There was a significant variability among peanut genotypes to CLS diseases (P ≤ 0.01). The differences between susceptible and resistant genotypes were identified by the number and size of spots produced per leaf (leaflets), leaf defoliation, and leaf spot severity percentage. Mean comparisons revealed that Cercospora leaf spot incidence in terms of the number of spots per leaf were greater in the Pn202 (85.1) and Pn220 (75.8) by a factor of about 5- to 8-fold relative to the Pn213 (9.2), Pn170 (10.9), Pn140 (11.6), and Pn204 (15.2) genotypes. When the severity of Cercospora leaf spot disease was considered, this difference was 3-5-fold. The defoliation and severity of CLS percentage on genotypes of peanut were ranged 4.7-60.9% and 11.3-52.5%, respectively. Accordingly, the defoliation and severity of CLS were observed as high as 60.88% and 52.49% on Pn202 peanut genotype, respectively. Our results revealed that with increasing CLS severity from 11.3 to 52.5% (41.2%), defoliation increased from 4.7 to 60.9% (56.2%) while the pod yield decreased from 3809.4 to 1217.6 kg/h (2591.8 kg/h). In total, three genotypes (Pn170, Pn140, and Pn213) were moderately resistant, while genotypes Pn220 and Pn202 were susceptible to CLS diseases. The resistant genotypes indicated favorable agronomic characteristics and had a potential to be released as commercial cultivars or to be used as parents in peanut breeding programs.
Jaffar Mohammad Zade Milani, Leila Nasrolah Taj, Hami Kaboosi, Gisoo Maleki,
Volume 14, Issue 63 (6-2016)
Abstract
Peanut (Arachishypogaea), is one of the most valuable oil plant which is used a lot around the world. Storage under unfavorable conditions, leads to weight change due to moisture absorption, occurring oxidative reactions, moulding, and aflatoxin production by Aspergillusflavus which result in texture deterioration and quality loss. The aim of this study is to evaluate the effect of Launaeaacanthodes gum as an edible coating on self-Life of peanut (to prevent it from water absorption, weight change, oxidative reactions, and mould activity). For this purpose, firstly, the gum was extracted, purified, and dried. Then the solutions were prepared in concentrations of 0.5% and 1% V/W and coated on peanuts. The results showed that Launaeaacanthodes gum at 1% concentration, had a significant effect (p<0.05) on reduction rate of oxidation and moisture absorption. However, it had no significant effect (p<0.05) on inhibition the growth of the Aspergillus.
Mahmoud Mirdeilami, Mahdi Forghani, Hamid Bakhshabadi, Roghayeh Shirazi,
Volume 16, Issue 89 (7-2019)
Abstract
In this research, in order to optimize the process of extraction of oil from the peanut using ultrasound pretreatment, three levels of sonication time (0, 30 and 60 min) were used. After using these pretreatments, the oil of seeds was extracted with screw press with different rotation speeds (11, 34 and 57 rpm), then parameters including oil extraction yield, acidity, oxidative stability, peroxide, total phenolic compounds and refractive index of the samples were studied. Statistical analysis and process optimization was performed with the use of response surface methodology (RSM). The results showed that with increasing sonication time, oil extraction yield and phenolic compounds increased first and then decreased. By increasing the speed of the screw press, the amount of oil extraction yield and oxidative stability decreased, but the acidity, peroxide and total phenolic compounds increased. Increasing the sonication time also resulted in increased acidity, oxidative stability and peroxide reduction. On the other hand, it was determined that the parameters did not affect the rate of refractive index and its rate was 1.471 for all measured samples. According to the results of process optimization, it might be stated that with applying 60 minutes of ultrasound time and screw-rotation speed of the press of 21.73 rpm can provide a 0.766 utility for extracting oil from peanut.
Elmira Bonyadlou, Afshin Jafarpour, Samar Mansouripour,
Volume 20, Issue 139 (9-2023)
Abstract
The aim of this study was to see how alkaline salts of sodium carbonate and potassium carbonate, as well as peanut skin extract, affected the qualitative qualities of fried coated peanuts during shelf life, as well as the chemical properties of the oil used in the frying process.Control coated peanuts with no alkaline salts or peanut skin extract, as well as additional samples with varying percentages of two alkaline salts, sodium carbonate (0.10, 0.12, 0.14) and potassium carbonate (0.16, 0.18, and 0.20)next to each other or along with 0.02% peanut skin extract.Following the production of samples, the peroxide and anisidine indices, oil absorption rate, colorimetry, and sensory assessment of peanuts were assessed.The utilized oil's iodine, soap, peroxide, anisidine values, polar compounds, and acidity were also studied.The addition of alkaline salts reduced oil absorption in peanuts significantly (p< 0.05).Lower peroxide and anisidine values were detected in samples containing peanut skin extract in addition to alkaline salts (p<0.05).Increasing the concentration of alkaline salts significantly led to a decrease in brightness, an increase in redness, yellowness, and ΔE in coated peanut samples (p<0.05).The sensory evaluation scores decreased as the concentration of alkaline salts increased, but the use of concentrations of 0.10% sodium carbonate and 0.16% potassium carbonate significantly improved texture crispness and overall acceptability compared to the control (p<0.05).There was no significant difference in other sensory indications as compared to the control.Chemical analysis of used frying oil revealed the same results for all samples, and alkaline salts and peanut skin extract had no effect on the oil's quality.The iodine and soap values of the oils used to fry all peanut samples declined, whereas acidity, peroxide and anisidine values increased.According to the results, it was proposed to coat peanuts in the frying process with 0.10% sodium carbonate,0.16% potassium carbonate, and 0.02% peanut skin extract.
Volume 26, Issue 3 (5-2024)
Abstract
This study was carried out to determine the effects of leaf damage rates at different growth stages of peanut (Arachis hypogaea L.) cultivars under Eastern Mediterranean conditions of Turkey (Osmaniye Province). The study was conducted in completely randomized design in split-split-plots with three replications, in 2020 and 2021. Cultivars NC 7 and Halisbey were in the main plots, growth stages (R1, R2 and R3) in sub-plots, and leaf damages (control, 25, 50, and 75%) in the sub-sub-plots. Yield and various quality parameters were measured and recorded. The highest value of the number of pods per plant was obtained from the Halisbey (24.5±0.4) cultivar, the R2 period (23.5±0.6), and the control (25.7±0.6) treatment. The number of pods per plant decreased when the leaf damage increased. The highest pod yield was obtained from NC 7 cultivar (2302±8.2 kg ha-1) and R1 period (2041±9.1 kg ha-1). The order of leaf damage treatments in terms of yield was as the control (2536±8.8 kg ha-1), 25% LD treatment (2011±8.0 kg ha-1), 50% LD treatment (1906±11.9 kg ha-1), and 75% LD (1481±7.6 kg ha-1). Thus, it was determined that the selection of cultivars and integrated control against diseases and pests are important in order to reduce the effect of leaf damage on the quality and yield of peanuts in Osmaniye conditions.
