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Wyszukujesz frazę "hop" wg kryterium: Temat


Wyświetlanie 1-3 z 3
Tytuł:
Incidence of viruses and viroids in Polish hop gardens
Autorzy:
Przybyś, Marcin
Powiązania:
https://bibliotekanauki.pl/articles/2148083.pdf
Data publikacji:
2020-12-30
Wydawca:
Instytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy
Tematy:
virus
viroid
hop
HpLV
HSVd
Opis:
Viruses and viroids cause losses in hop production and are very difficult to eliminate, they spread easily and infected plants become a source of infection for other plants in the hop garden. Hop infected with viruses or viroids usually do not show any symptoms of disease, which makes it difficult to identify in-fected plants and prevents their elimination from the plantation. Monitoring is of utmost importance to detect and eradicate at an early stage first sources of infection with pathogens that have po-tentially catastrophic impacts on hop production. The aim of the study was determine the incidence of Hop latent virus (HpLV), Arabis mosaic virus (ArMV), Hop stunt viroid (HSVd), Apple fruit crinkle viroid (AFCVd) and Citrus bark cracking viroid(CBCVd) in Polish hop gardens. Hop leaves from commercial hop gardens and a propagation facility were tested by RT-PCR. On the basis of the obtained results, HpLV was found to occur in a few hop gardens in all regions of hop cultivation in Poland. HSVd was found in one hop garden and ArMV, AFCVd and CBCVd were not found in any of the tested samples. The results provided knowledge about these pathogens and will be useful in effective management of the risk of these dangerous diseases.
Źródło:
Polish Journal of Agronomy; 2020, 43; 76-82
2081-2787
Pojawia się w:
Polish Journal of Agronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Stability of the hop bitter acids during long-term storage of cones with different maturity degree
Autorzy:
Skomra, Urszula
Koziara-Ciupa, Marta
Powiązania:
https://bibliotekanauki.pl/articles/2148476.pdf
Data publikacji:
2020-03-31
Wydawca:
Instytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy
Tematy:
hop
alpha acids
beta acids
storage temperature
cones maturity
Opis:
The aim of the study was to assess the dynamicsof changes in the content of hop bitter acids during long-termstorage of cones that vary in maturity degree under differenttemperature conditions. The impact of the degree of maturityof hop cones on the stability of bitter acids during storage islittle known so far, and it is important, because due to the systematicincrease of the hop growing area on individual farms, thecone harvesting period is extended beyond the optimal phase oftechnological maturity. Hop cultivars belonging to two groupswere included in the study: bitter (Magnat, Magnum) and aroma(Puławski, Sybilla). Cones were collected on a few dates duringvegetation season, starting from the phase in which they reachedmaximum size until the beginning of physiological maturity.The dried cones were stored at +5 °C and +20 °C for 12 monthsand tested every three months for alpha and beta acid contentusing HPLC. Studies have shown that too early a hop harvestadversely affected bitter acid content. Storage temperature hadsignificant impact on the degradation of alpha and beta acids. Ata higher temperature the decrease in the content of these compoundswas greater. The tested hop cultivars were characterized bydifferent stability of bitter acids. The highest stability of alphaacids was observed for Sybilla, while the lowest for Magnat.The stability of alpha and beta acids during long-term storageof the raw material, especially at + 20oC, depended on the degreeof cones maturity. The aging rate of hop cones was not thesame throughout the storage period. For the first 3–6 months ata temperature of +5oC, the bitter acid content remained at a levelsimilar to the initial one, later a relatively rapid decrease in thecontent of these metabolites occurred. At higher temperatures,the bitter acid stabilization period was shorter.
Źródło:
Polish Journal of Agronomy; 2020, 40; 16-24
2081-2787
Pojawia się w:
Polish Journal of Agronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Hops as a source of biologically active compounds
Autorzy:
Przybyś, Marcin
Skomra, Urszula
Powiązania:
https://bibliotekanauki.pl/articles/2148099.pdf
Data publikacji:
2020-12-30
Wydawca:
Instytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy
Tematy:
hop
biological activities
antioxidative effects
anti-microbial effects
anticarcinogenic effects
Opis:
In recent years, hop, commonly known as the plant used for the production of beer, has attracted increasing interest in the pharmaceutical and cosmetic industries. Secondary me-tabolites found in hop, such as bitter acids, polyphenols or essen-tial oils, exhibit anti-cancer, anti-inflammatory and antibacterial properties. Moreover, numerous studies confirm estrogenic activ-ity, the ability to lower blood glucose levels and sedative effects of the plant. The paper discusses secondary metabolites in hops divided into groups depending on their chemical structure. Ad-ditionally, the biological activity of the metabolites is presented herein. The prospects of using hops for purposes other than brew-ing are also demonstrated.
Źródło:
Polish Journal of Agronomy; 2020, 43; 83-102
2081-2787
Pojawia się w:
Polish Journal of Agronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-3 z 3

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