Dicamba drift is a common issue and has been known to cause injury and yield reduction in a wide range of susceptible crops. A study was established to evaluate the effects of a simulated drift on the plant growth and yield of two pumpkin varieties (Cucurbita pepo ‘Magic Wand’ and C. moschata ‘Autumn Buckskin’) during 2019 and 2020 at the Southern Illinois University Horticulture Research Center in Carbondale. Six rates of dicamba were applied to simulate a mid-post-emergence application made in soybean which drifted onto pumpkins at two growth stages, 8-leaf and 12-leaf. These two pumpkin growth stages would be the approximate size of pumpkins when a mid-post-emergence application would typically be made in soybean. The 12-leaf growth stage also corresponds with Simulated drift rates were targeted at 1/1026, 1/513, 1/256, 1/128, 1/64, 1/32 of a 0.56 kg ae ha-1 rate, corresponding to 0.00056, 0.00112, 0.00224, 0.00448, 0.00896, and 0.01792 kg ae ha-1. Actual dicamba deposition was measured used filter papers (surface area = 176.1 cm2) in each treatment and these measured exposure amounts were used in correlational analyses with pumpkin injury, growth, and yield responses. Pumpkin plants did not develop chlorosis or necrosis at any point of the growing season with any of the dicamba application treatments. However, some injury and stunting were observed on pumpkin plants, regardless of drift rate, although pumpkin plant growth and responses were minimal at the drift rates evaluated. Our results indicated that typical dicamba drift rates cause minimal dicamba injury on pumpkin plants at 8- and 12-leaf growth stages with negligible effects on resulting yields. Pumpkin plant injury and stunting would most likely be observed at dicamba drift rates > 1 μg per 176.1 cm2 of leaf area, which converts to 0.62 g per ha. Pumpkins receiving dicamba drift at different growth stages appear to be less sensitive than some other crops, but a drift event at higher rates than those evaluated in this study may impact plant growth and yield. It is important to note that other pumpkin varieties or other Cucurbita species not evaluated in this study may be more susceptible. Producers using dicamba in soybean rotations that are near pumpkin fields should spray under proper wind, temperature, and humidity conditions to best mitigate the occurrence of any drift events. Nomenclature: 3,6-dichloro-2-methloxybenzoic acid, Cucurbita pepo, C. moschata, dicamba, pumpkin.

Thesis (M.M.)--The University of North Carolina at Greensboro, 2008. / Directed by Guy Capuzzo; submitted to the School of Music. Title from PDF t.p. (viewed Sep. 2, 2009). Includes bibliographical references (p. 98-102).

Made available in DSpace on 2014-06-11T19:31:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-08-12Bitstream added on 2014-06-13T20:02:39Z : No. of bitstreams: 1 molinafilho_l_dr_sjrp.pdf: 1291337 bytes, checksum: 49124139038e114e3926d5a297d64586 (MD5) / O objetivo deste trabalho foi avaliar o efeito do branqueamento térmico, da aplicação de coberturas comestíveis e de parâmetros de secagem (temperatura e velocidade do ar) sobre a cinética de secagem de abóboras sobre o encolhimento e a capacidade de re-hidratação de abóboras. Fatias (4mm) de abóbora Cucurbita moschata, cultivar Rajada Seca Melhorada, frescas, branqueadas ou revestidas com cobertura comestível (pectina) foram secas às temperaturas de 60 ou 70°C usando velocidade do ar de 0,85m/s e 1,70m/s. A cinética de secagem foi avaliada segundo a solução analítica da Lei de Fick. Foi utilizada, como uma alternativa simplificada para calcular a difusividade, uma aproximação que incorpora o encolhimento na solução analítica da equação de Fick. O encolhimento das amostras frescas, branqueadas e com coberturas comestíveis foi determinado experimentalmente através de medidas de densidade. A capacidade de reidratação das amostras frescas, branqueadas e com cobertura, secas nas diferentes condições (60 e 70°C, velocidade de 0,85m/s e 1,70m/s) foi determinada em água a 25°C. O coeficiente de difusão da água também foi calculado através do ajuste da equação de Fick aos dados experimentais. Difusividades da água determinadas durante a secagem e na reidratação foram comparadas. Isotermas de sorção foram determinadas para amostras frescas e branqueadas, a 30, 50 e 70°C, em uma faixa de umidades relativas de 3 a 90%, utilizando o método gravimétrico. Para descrição matemática das isotermas foram testados os modelos de sorção de GAB, Oswin, BET, Halsey e Henderson. Os tratamentos também foram testados no desenvolvimento de um produto (“chips” de abóbora), através de avaliações sensoriais. As abóboras apresentaram período de taxa de secagem constante... / The purpose of this work was to evaluate the effect of the blanching, application of edible coating and drying parameters (temperature and air velocity) on the drying kinetics and rehydration capacity of pumpkins. Slices of Cucurbita moschata pumpkins, Rajada Seca Melhorada cultivar, fresh, blanched or coated with pectin, were dried at 60 or 70°C using air velocity of 0.85m/s or 1.70m/s. The drying kinetics was assessed according to analytical solution of Fick’s equation. A simplified alternative, an approximation that incorporates the shrinkage in the analytical solution, was used to calculate diffusivity. The shrinkage of fresh, blanched and edible coated samples was determined in independent experiments using density measurements. The rehydration capacity of fresh, blanched and edible coated dried samples (60 and 70°C, 0.85m/s and 1.70m/s) was determined in water at temperature of 25°C. The water diffusion coefficients were also calculated by fitting the Fick equation to the experimental data. Water diffusivities, determined during drying and rehydration, were compared. Sorption isotherms were determined from fresh and blanched samples, at 30, 50 and 70°C in a 3 to 90% relative humidity range, using the gravimetric method. For mathematical description of the isotherms, GAB, Oswin, BET, Halsey and Henderson sorption models were tested. The treatments were also tested on developed product (“pumpkin chips”) using a consecutive sensory assessment in three stages: pilot test in the laboratory, in individual cabins and in a central location. The diffusivities showed a greater drying efficiency for coated samples, followed by blanched ones and next fresh samples. However, the increase in thickness due to the coating of a thin slice increased the drying time of these samples. The assessment of the fitting... (Complete abstract click electronic access below)

Orientador: Maria Aparecida Mauro. / Banca: Fabio Yamashita / Banca: Joel Fernando Nicoleti / Banca: Jose Antônio Gomes Vieira. / Banca: Javier Telis Romeiro. / Resumo: O objetivo deste trabalho foi avaliar o efeito do branqueamento térmico, da aplicação de coberturas comestíveis e de parâmetros de secagem (temperatura e velocidade do ar) sobre a cinética de secagem de abóboras sobre o encolhimento e a capacidade de re-hidratação de abóboras. Fatias (4mm) de abóbora Cucurbita moschata, cultivar Rajada Seca Melhorada, frescas, branqueadas ou revestidas com cobertura comestível (pectina) foram secas às temperaturas de 60 ou 70°C usando velocidade do ar de 0,85m/s e 1,70m/s. A cinética de secagem foi avaliada segundo a solução analítica da Lei de Fick. Foi utilizada, como uma alternativa simplificada para calcular a difusividade, uma aproximação que incorpora o encolhimento na solução analítica da equação de Fick. O encolhimento das amostras frescas, branqueadas e com coberturas comestíveis foi determinado experimentalmente através de medidas de densidade. A capacidade de reidratação das amostras frescas, branqueadas e com cobertura, secas nas diferentes condições (60 e 70°C, velocidade de 0,85m/s e 1,70m/s) foi determinada em água a 25°C. O coeficiente de difusão da água também foi calculado através do ajuste da equação de Fick aos dados experimentais. Difusividades da água determinadas durante a secagem e na reidratação foram comparadas. Isotermas de sorção foram determinadas para amostras frescas e branqueadas, a 30, 50 e 70°C, em uma faixa de umidades relativas de 3 a 90%, utilizando o método gravimétrico. Para descrição matemática das isotermas foram testados os modelos de sorção de GAB, Oswin, BET, Halsey e Henderson. Os tratamentos também foram testados no desenvolvimento de um produto ("chips" de abóbora), através de avaliações sensoriais. As abóboras apresentaram período de taxa de secagem constante... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The purpose of this work was to evaluate the effect of the blanching, application of edible coating and drying parameters (temperature and air velocity) on the drying kinetics and rehydration capacity of pumpkins. Slices of Cucurbita moschata pumpkins, Rajada Seca Melhorada cultivar, fresh, blanched or coated with pectin, were dried at 60 or 70°C using air velocity of 0.85m/s or 1.70m/s. The drying kinetics was assessed according to analytical solution of Fick's equation. A simplified alternative, an approximation that incorporates the shrinkage in the analytical solution, was used to calculate diffusivity. The shrinkage of fresh, blanched and edible coated samples was determined in independent experiments using density measurements. The rehydration capacity of fresh, blanched and edible coated dried samples (60 and 70°C, 0.85m/s and 1.70m/s) was determined in water at temperature of 25°C. The water diffusion coefficients were also calculated by fitting the Fick equation to the experimental data. Water diffusivities, determined during drying and rehydration, were compared. Sorption isotherms were determined from fresh and blanched samples, at 30, 50 and 70°C in a 3 to 90% relative humidity range, using the gravimetric method. For mathematical description of the isotherms, GAB, Oswin, BET, Halsey and Henderson sorption models were tested. The treatments were also tested on developed product ("pumpkin chips") using a consecutive sensory assessment in three stages: pilot test in the laboratory, in individual cabins and in a central location. The diffusivities showed a greater drying efficiency for coated samples, followed by blanched ones and next fresh samples. However, the increase in thickness due to the coating of a thin slice increased the drying time of these samples. The assessment of the fitting... (Complete abstract click electronic access below) / Doutor

No description available.

The aim of this work was to investigate the effect of fertilizers on chemical composition of raw pumpkins and quality of processed pumpkin products. The material consisted of two Cucurbita maxima 'Stofuntovaja' and 'Bambino' pumpkins cultivar. Pumpkins were grown at the organic pomological garden of the Lithuanian Agricultural University in 2004-2005. The fertilization treatment was: organic-humatic - 30 l ha-1, complex fertilizers (10:10:20 - 500 kg ha-1, compost (mixture of composted manure 70% and plant waste 40%) - 40 t ha-1, complex + organic-humatic fertilizers - 500 kg ha-1 + 30 l ha-1. Biochemical composition and quality of processed pumpkins products (jams, bread and wine) was analyzed. It was determinate better biochemical composition in raw pumpkins grown with complex + organic-humatic fertilizers. Better sensual characteristics had products processed from pumpkins grown with organic-humatic fertilizers.

No description available.

Magistrantūros studijų baigiamajame darbe pateikiami aliejinių moliūgų sausųjų medžiagų, sunkiųjų metalų: kadmio, švino, chromo, vario, cinko ir nikelio duomenys, gauti juos auginant augalinių ir komunalinių atliekų kompostuose. Darbo objektas – aliejiniai moliūgai (Cucurbita pepo L. var. Styriaca) ‘Olivia’, auginti augalinių ir komunalinių atliekų kompostuose. Darbo metodai. Standartiniais metodais tirta sausųjų medžiagų kiekis aliejinio moliūgo minkštime, žievėje ir sėklose. Sunkiųjų metalų kiekis nustatytas induktyvinės plazmos masės spektrometrijos metodu (LST EN 15621:2012). Analizės atliktos LAMMC Agrocheminių tyrimų laboratorijoje. Darbo rezultatai. Naudoti kompostai, turėjo įtakos sunkiųjų metalų kaupimuisi skirtingose aliejinių moliūgų dalyse. Žievėje ir minkštime daugiausia sausųjų medžiagų sukaupė moliūgai, auginti kontroliniame variante, o sėklose – augalinių ir komunalinių atliekų kompostuose. Švino ir kadmio kiekis ES rekomenduojamos DLK daržovėse neviršijo. Kitų sunkiųjų metalų (Cu, Cr, Ni ir Zn) koncentracijos daržovėse nėra reglamentuotos. Gauti rezultatai parodė, kad jų kiekis, skirtingose moliūgų vaisių dalyse, buvo panašūs. / The master work presents the results of oil pumpkin fruit dry matter, heavu metals: cadmium, lead, chromium, copper, zinc and nickel data derived from the cultivation of plant and municipal waste compost. Object of the work: the oil pumpkin (Cucurbita pepo L. var. Styriaca) cultivar 'Olivia'. Method of the work ̶ standard methods were applied to investigate the dry matter content in the flesh, peel and seeds of oil pumpkin. The amount of heavy metals was determined by using inductive plasma mass spectrometry (BS EN 15621:2012). The analyses were carried out in the Agrochemical Laboratory of the Lithuanian Research Centre for Agriculture and Forestry. The results of work. The usage of compost in different parts of oil pumpkin had impact on the heavy metal accumulation. The pumpkins of the control variant accumulated the highest amount of peel and flesh solids whereas the pumpkins grown in the municipal waste compost seeds contained the highest amount of seed solids. Lead and cadmium in the EU did not exceed the recommended maximum allowable concentration for vegetable. The concentration of other heavy metals (Cu, Cr, Ni and Zn) in vegetables is not regulated. The results showed that the quantity in different parts of the pumpkin fruit was similar.

No description available.