Kaloi G.M.,National Sugar Crops Research Institute |
Bhughio N.,National Sugar Crops Research Institute |
Panhwar R.N.,National Sugar Crops Research Institute |
Junejo S.,National Sugar Crops Research Institute |
And 2 more authors.
Journal of Animal and Plant Sciences | Year: 2011
An experiment was carried out to observe the influence of the incubation period on phosphate release in two soils of District Hyderabad. The samples were treated with the initial phosphorus level of 12.5, 100 and 1000 μg g -1 soil as KH 2PO 4 dissolved in 0.01 M Ca CL 2. The soil solution ratio was 1:10. The samples were incubated for 1-60 days and were shaken for six hours daily on an orbital shaker (150 rpm) at room temperature. It was observed that phosphorus release increased, as the incubation period was less. The native soil phosphorus increased the phosphorus release at same initial phosphorus (PI) levels with increase in incubation period. The phosphate release increased where there was less clay content and more native phosphorus along with increasing initial phosphorus (PI) level. The phosphorus release decreased with more clay content and the increasing incubation period as well as the number of extractions. Thus it was recommended that soils bearing more clay content need higher phosphorus additions before sowing of crop. The soils having less clay content and more native phosphorus requires lower doses of phosphorus because soils have less phosphate adsorbing capacity and adsorbed phosphate could easily be released.
Kaloi G.M.,National Sugar and Tropical Horticulture Research Institute |
Mari A.H.,National Sugar and Tropical Horticulture Research Institute |
Zubair M.,NARC |
Panhwar R.N.,National Sugar and Tropical Horticulture Research Institute |
And 4 more authors.
Journal of Animal and Plant Sciences | Year: 2014
A comparative study was conducted to assess the performance of ten exotic sugar beet varieties on four locations of lower Sindh. Soils of the experimental locations were clay and clay loam in texture, alkaline in reaction and saline in nature. The experiment was laid out according to a randomized complete block design (RCBD) with three replications. All sugar beet varieties showed different behavior with respect to beet yield and sugar recovery. Maximum beet yield was produced by SDPAK 03/06 followed by California, Magnolia and SDPAK 09/07. In terms of sugar recovery, the varieties Magnolia, SDPAK 01/07, SDPAK 07/07 and SDPAK 09/07 performed better and were almost at par. While, the varieties California, Magnolia, SDPAK 03/04 and SDPAK 09/07 performed best with regard to beet yield and sugar recovery. The results illustrated that sugar beet can be successfully grown on saline soils of lower Sindh. The sugar beet cultivation on marginal soils will bring more economic returns to growers as compared to cultivation of others especially sugarcane.
Arif S.,Grain Quality Testing Laboratory |
Ali M.,University of Karachi |
Afzal Q.U.,Grain Quality Testing Laboratory |
Ahmed M.,Grain Quality Testing Laboratory |
And 2 more authors.
Journal of Food Science and Technology | Year: 2014
The effects of water extractable pentosans (WEP) and water unextractable pentosans (WUP) on pasting properties in flours of eight different hard white spring wheat (HWSW) cultivars was studied. WEP and WUP isolated from a hard wheat flour were added to each of the cultivars at 1% and 2% level. The results indicated that WEP exhibited a pronounced effect on pasting properties as compared to WUP and variety. Univariate analysis of variance (ANOVA) was used to evaluate sources of variation. The variety significantly (P<0.001) influenced all the pasting parameters. WUP caused significant (P<0.001) variation in paste viscosities (except breakdown). WEP influenced more pronouncedly the hot paste, cold paste, breakdown and setback viscosities with F values-221.802, 214.286, 98.073 and 120.159, respectively. Variety-by-WEP interaction exhibited significant (P<0.01) influence on pasting time, peak, hot paste and cold paste viscosities. Whereas, variety-by-WUP interaction only significantly (P<0.001) influenced the pasting- time and -temperature. Duncan's test was used to analyze the significant difference (P<0.05) within the variety. The results revealed that WUP did not induce significant (P<0.05) influence on all the pasting parameters, whereas, WEP influenced significantly (P< 0.05) the paste viscosities of some of the varieties. It was also found that the addition of WEP remarkably reduced the setback, hot paste, cold paste viscosities and increased the breakdown viscosity in all cultivar flours. The effect of WEP was greater at higher level of supplementation on paste viscosities. © Association of Food Scientists & Technologists (India) 2011.