AMERICAN RESEARCH JOURNAL OF AGRICULTURE

6

Authors: Nurbaya, Tutik Kuswinanti, Baharuddin, Ade Rosmana, Dan Syamsuddin Millang

Pathogenicity test of Fusariumspp on gaharu seedlings A malaccensis. is a species of plant that can produce agar wood as non-timber forest products. Developing seedlings is generally not intended to produce timber, but rather to produce agarwood resin formed due to the response of plants on microbial infections, especially fungi. The purpose of this study was to determine the level of virulence of the fungus Fusarium spp.A.malaccensis seeds. There are eleven isolates of the fungus Fusarium are a collection of Nunukan Regency, North Kalimantan, for the seedlings are infected A malaccensis. The results showed that F. solani. five isolates originating from Southern Krayan, South Nunukan and isolates both from KrayanInduk, a high level of virulence, because the seeds of A malaccencis dead on the third week and fourth week of observation. While Fsolani isolates originating from the first and second isolates from Southern Krayan, first Fusarium isolates from KrayanInduk, F.oxysporum derived from the three isolates and isolates from Southern Krayan third of Lumbis, a middle level of virulence. Isolates of Fusarium sp. isolates originating from the first Lumbis, F. fujikuroi isolates derived from both isolates and isolates F. ambrosium Lumbis derived from the four isolates South Krayan, showed a low level of virulence.

8

Authors: Magd El- Morsi Awad EL-MORSI, Montaser Fawzy ABDEL-MONAIM

Root rot and wilt disease complex detected in several fig (Ficus carica), grapevine (Vitis vinifera) and pomegranate (Punica granatum) transplants nurseries and new orchards at El-Kharga, Baris, Balate, El-Dakhla and El-Farafrah districts, New Valley governorate, Egypt. Percentage of root rot/wilt incidence and severity on fig, grapevine and pomegranate transplants in surveyed districts were differed. The average percentage of root rot/wilt incidence and severity in surveyed districts were 41.26, 31.42 in fig, 38.2, 29.5% in grapevine and 32.1, 23.7% in pomegranate transplants, respectively. The most frequent isolated fungi from rotted roots of fig, grapevine and pomegranate transplants were Fusarium oxysporum, Rhizoctonia solani and Macrophomena phaseolina. In pathogenicity tests, all the tested fungi were pathogenic to fig, grapevine and pomegranate transplants. Under laboratory conditions, all tested bio-agents viz. Azotobacter sp., Bacillus cereus, B. megaterium, B. subtilis, able to inhibited leaner growth of the causal pathogens with different degree. The effect of these bio-agents individually and/or mixed when used as soil drench treatment were varied in reducing incidence and severity of root rot/wilt diseases in fig, grapevine and pomegranate transplants under greenhouse conditions compared with control. The mixed of bio-agents gave the highest protection against root rot/wilt diseases compared with the used of bio-agents individually. All treatments significantly increased plant height, number of leaves transplant-1 , leaf area, fresh and dry weights transplant-1 compared with control treatment.

11

Authors: Kanika, M., Md. Nazim, U, Nusrat, J. C, Dipak, K. P

The aim of the study was to develop the soy milk based ice cream and analysis of proximate, minerals, sensory evaluation, phytochemicals and in - vitro antioxidant activity of developed product and compared with traditional market brand ice cream. The compositions of developed ice cream are soy milk 65%, sugar 27%, oil 7%, salt 0.2 % and carboxy methyl cellulose 0.3%. It was found that 100 grams of soy ice cream has 57.1±1.37 % moisture, 6.98±.04% fats, 5.47±0.45% protein, 29.33±1.46% carbohydrate, 0.011±0.001% fibre, 0.51±0.02% ash and 27.4† 0 ± 0.61% sucrose. The protein content is significantly (p< 0.01) higher and fat content is significantly (p< 0.01) lower in soya ice cream than traditional ice cream. Analysis for minerals and heavy metals content was carried out using the Atomic Absorption Spectrophotometer (AAS). 100 gm of soy ice cream contain 25.59±0.43 mg calcium, 5.46±0.96 mg iron, 11.16±0.48 mg magnesium, 0.80±0.07 mg zinc, 17.35 ±0.70 mg potassium, 86.43±0.71mg sodium 0.24±0.01mg manganese, and 0.56±0.03 mg copper. Heavy metals were not present in developed product. Sensory attributes of this product is very much acceptable. Phytochemicals and in- vitro antioxidant models studied were the total antioxidant capacity by phosphomolybdenum method, FRAP assay , 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power done by spectrophotometrically. The contents of phenolics, flavonoids and tannin are 23.69±0.45 mg tannic acid equivalent, 14.57±0.45mg catechin equivalent and 3.81±027 mg catechin equivalent in 100 gm sample respectively. Flavonoids and tannin were not present in traditional ice cream. The total antioxidant capacity is 505.60±9.77 mg ascorbic acid equivalent in phosphomolybdenum method and 62.13±1.05 µ mol ascorbic acid/100 gm fresh soy ice cream in FRAP assay and IC50 of soy ice cream in DPPH assay is 156.24 mg/ml whereas IC 50 of standard ascorbic acid in DPPH assay is 5.69 µg/ml but traditional ice cream has no DPPH free radical scavenging activity. The IC 50 in reducing power assay of soya ice cream, traditional ice – cream and standard ascorbic acid were 197.51±0.83 mg, 228.98±1.74 mg (fresh weight) and 31.12±0.13 mg respectively. Total anti oxidant activity and phytochemicals are significantly (p< 0.001 and p< 0.01) higher in soya ice cream than the traditional ice cream. The experiments repeated three times in all cases. The findings are soya ice cream is better than traditional ice cream