For analyzing the effects of forest litter and slope aspect on soil properties eight soil samples were collected at a depth of 0–10 cm near(i.e.,beneath the crown)and away from(i.e.,not influenced by crown)five Persi...For analyzing the effects of forest litter and slope aspect on soil properties eight soil samples were collected at a depth of 0–10 cm near(i.e.,beneath the crown)and away from(i.e.,not influenced by crown)five Persian turpentine trees each on a north and a south slope at the same elevation in a Zagros forest,Iran.The litter beneath tree crowns and slope exposure were found to have significant interactive effects on C,N,P,K,and electrical conductivity of the soils,however,Ca,Mg and the soil pH were not significantly influenced by these factors.The soil beneath the crowns was enriched in cations compared to more distal positions.Generally,Persian turpentine trees have positive impacts on soil properties in the forest.Degrading or killing these trees by sap extraction,extreme grazing,cutting,fire and expansion of agriculture will lead to significant losses in soil fertility and increases in soil erosion.展开更多
In Mediterranean countries and particularly in Southern Italy, durum wheat （Triticum durum Desf.） is traditionally used for bread production. Market globalization has created, also in these regions, the spread of br...In Mediterranean countries and particularly in Southern Italy, durum wheat （Triticum durum Desf.） is traditionally used for bread production. Market globalization has created, also in these regions, the spread of bread made with soft wheat flour （Triticum aestivum L.） standardizing this product flattening consumers＇ taste. With the aim of re-evaluating the old Sicilian local varieties, some landraces, chosen from the genebank of the institute, have been multiplied on farmers＇ fields to have enough material for making bread and for comparing this product with bread made by improved new varieties. Before milling in the pilot plant, the different wheats were characterized for their merceological indexes. The semolina obtained was analyzed for its chemical parameters. Rheological tests were conducted on dough and, finally, using standardized methods, one-variety breads were produced. On the bread slices, computerized image analysis was performed to measure colour and morphological parameters of crumb and crust. Sensory analysis, achieved through a descriptive profiling test, was conducted with trained judges using touch, fragrance and taste attributes for the different bread types. The different merceological, chemical and theological properties of raw material, grain and semolina were reflected in the breads prepared using old or improved varieties. Finally, the data obtained pointed out that the bread prepared with old and improved varieties can be clearly distinguished both by objective morphological parameters （image analysis） and by sensorial evaluations, for a potential traceability of typical product.展开更多
基金supported by research grants of the University of Kurdistan,Iran。
文摘For analyzing the effects of forest litter and slope aspect on soil properties eight soil samples were collected at a depth of 0–10 cm near(i.e.,beneath the crown)and away from(i.e.,not influenced by crown)five Persian turpentine trees each on a north and a south slope at the same elevation in a Zagros forest,Iran.The litter beneath tree crowns and slope exposure were found to have significant interactive effects on C,N,P,K,and electrical conductivity of the soils,however,Ca,Mg and the soil pH were not significantly influenced by these factors.The soil beneath the crowns was enriched in cations compared to more distal positions.Generally,Persian turpentine trees have positive impacts on soil properties in the forest.Degrading or killing these trees by sap extraction,extreme grazing,cutting,fire and expansion of agriculture will lead to significant losses in soil fertility and increases in soil erosion.
文摘In Mediterranean countries and particularly in Southern Italy, durum wheat （Triticum durum Desf.） is traditionally used for bread production. Market globalization has created, also in these regions, the spread of bread made with soft wheat flour （Triticum aestivum L.） standardizing this product flattening consumers＇ taste. With the aim of re-evaluating the old Sicilian local varieties, some landraces, chosen from the genebank of the institute, have been multiplied on farmers＇ fields to have enough material for making bread and for comparing this product with bread made by improved new varieties. Before milling in the pilot plant, the different wheats were characterized for their merceological indexes. The semolina obtained was analyzed for its chemical parameters. Rheological tests were conducted on dough and, finally, using standardized methods, one-variety breads were produced. On the bread slices, computerized image analysis was performed to measure colour and morphological parameters of crumb and crust. Sensory analysis, achieved through a descriptive profiling test, was conducted with trained judges using touch, fragrance and taste attributes for the different bread types. The different merceological, chemical and theological properties of raw material, grain and semolina were reflected in the breads prepared using old or improved varieties. Finally, the data obtained pointed out that the bread prepared with old and improved varieties can be clearly distinguished both by objective morphological parameters （image analysis） and by sensorial evaluations, for a potential traceability of typical product.
