Management of Coconut Eriophyid Mite (Aceria guerreronis K.) to Revive Coconut Cultivation in Bangladesh | Chapter 3 | Advanced Research in Biological Science Vol. 5

 Coconut bug injures the tender portion of young crazy and suck sap. Initially the damage appears as a three-cornered yellowish dark patch extending distally on the product surface from beneath the perianth. The injury ultimately leads to warting and long fissures on the nut surface. The development of nut is obviated and ultimately the usual breadth of the nut, covering, and kernel are shortened. The affected nuts create de-husking movement difficult and defeat fiber characteristic of the husks. Continuous devastation by the top part of an animate body mite fashioned the farmers from Bangladesh to oust their coconut cultivation accompanying other recipient crops by cutting unhappy the coconut covering huge areas. Considering the power of the problem, a study was administered in an ecosystem with the approaches for revival of coconut in Bangladesh through bug management. Different educational, chemical, botanical situations and combinations of those were executed on the marked palms as the control measures. The study regions covering around 696 hectares of land containing 551 households of eight (8) villages represented an environment unit. Coconut palms in the analysis area were counted as 4429 for the attack. There were six treatments in the study that were deploying on strategically selected 90 palms. During the whole study period, other palms of the field were treated accompanying 0.2% Propargite 57% EC in an interval of two months. After two age of intervention, each and every seed of fruit, vegetable of the palms of the study area raise without some sign of mite attack.

Author(s) Details:

Md. Nazirul Islam,
Plant Genetic Resource Centre (PGRC), Bangladesh Agricultural Research Institute (BARI), Gazipur, Bangladesh.

Ishaqul Islam,
Regional Agriculture Research Station, Jassore, Bangladesh.

Mst. Shamsunnahar,
Horticulture Research Centre (HRC), BARI, Gazipur, Bangladesh.

Please see the link here: https://stm.bookpi.org/ARBS-V5/article/view/12298

Water Quality Variations within the Urban Stretch of a River in Nigeria | Chapter 3 | Challenging Issues on Environment and Earth Science Vol. 2

 Sango-Otta in Nigeria is Ogun State's industrial nerve centre. Many beverage and other related factories are located there. The River Atuara drains the densely populated industrial zone, which can pose a sanitation problem for users downstream of the urbanised stretch. This study aims to assess the quality of water in the river along its 13-kilometer urbanised stretch, which runs through the quarters of Owode – Otta and Gbenga in Sango – Otta, Ogun State, Nigeria. To assess the extent of contamination in the river channel, a review of the physical and chemical analysis of the water quality in the river channel is performed. TDS, pH, colour, and temperature measurements were taken at nine different locations along the 21-kilometer river stretch. pH, Conductivity, Turbidity, DO, BOD, COD, TDS, and TSS were all tested in the lab at four different locations along the water course. Phosphate is one of the others. Chloride, Nitrate, Sulphate, Cadmium, Lead, Iron, Copper, Zinc, and Nickel are some of the elements present in the human body. The water quality degrades downstream of the urbanised stretch, according to the findings. The presence of heavy metals in the river poses some questions. The lead content at Owode is 0.11 mg/L, which is above the allowable limit of 0.01 mg/l and can cause cancer. This can affect infants' mental growth by interfering with Vitamin D metabolism. The central and peripheral nervous systems are also affected. Cadmium levels are below 0.002, which is only below the Nigerian limit of 0.003 mg/l. Between Owode and Ewupe, the nickel content was 0.046mg/l, which is higher than Nigeria's maximum permissible amount of 0.02. This may have a carcinogenic effect on the body. The industrial impacts of Owode and Ewupe are greater than those of Igboloye and Gbenga. The patterns of each of the 21 parameters measured along the river's urbanised stretch follow a pattern that can be classified as identical, mirrored, somersault, or a combination of mirrored and somersault. More research is needed in this region, as well as determining the locations of factories and industries that contribute to the pollution level in the Ewupe area, as well as their effluent disposal programmes.

Author (s) Details

F. A. Oginni,
Department of Civil Engineering, Faculty of Engineering, Adeleke University, Ede, Nigeria.

View Book :- https://stm.bookpi.org/CIEES-V2/issue/view/60

Characterization of Some Selected Egyptian Cultivars of Spices and Herbs Commonly Exported in Abroad | Chapter 2 | Current Research in Agricultural and Food Science Vol. 3

 The present study highlighted some of the chemical, nutritional, microbiological and essential oil characteristics of traditional Egyptian cumin (Cuminum cyminum) and coriander (Coriandum sativum) spice seed cultivars and of whole basil herb (Ocimum basilicum) collected as ready for export from various Egyptian export centres. Cumin and coriander seed spices have already been prepared in dry seed form at the same place of procurement as typically practised in Egypt to prepare dry spices for export abroad. The humidity values observed for dry seeds of cumin (7.4 percent) and coriander (6.4 percent) as well as total acid-insoluble ash and ash (7.7 percent and 0.74 percent in cumin, but 5.3 percent and 0.55 percent in coriander, respectively) were lower than the Egyptian Specification Requirements (ES) and International Standards Organization (ISO) maximum limits for cumin and 0.55 percent Analysis of essential minerals in herbs and seed spices has shown that they are abundant in K, Ca, Na, Fe and Zn. The overall bacterial count was low in the cumin and coriander seeds as well as the whole fresh basil herb. For cumin and coriander seeds, the microbiological load was found to be lower in all tested seed spices and herbs than those suggested by the ES and ISO. Hydro-distilled essential oils (EOs) yields were the largest in cumin seeds (3,762 percent), whereas coriander and basil herbs both had lower numbers (0.285 percent and 0.686 percent , respectively). The content of EOs was found to be higher than the maximum limits for cumin (1.5 percent - 2.5 percent on a dry weight basis), but within the limits for cumin (0.1 percent - 0.5 percent on a dry weight basis) for cumin and coriander seed oils, as shown by the ES and ISO. The presence of 41, 35 and 47 compounds, respectively, was indicated by gas chromatography of extracted EOs from cumin and coriander seeds as well as basil herbs, where cuminaldehyde was the main component in cumin volatiles, but linalool was present in volatiles from both coriander seeds and basil herbs. The results showed that the major compounds in EOs in cumin seeds grown in Egypt are compatible with the findings of various investigators from different parts of the globe. In the EOs of the three tested Egyptian spices and herbs, volatile oil components were categorised into groups based on the relative region ( percent ). The percentage of main and other major components in EOs from cumin and coriander seed cultivars was within the ES and ISO ranges for both cumin seed oils (cuminaldehyde 15% to 46%) and coriander seed oils (linalool between 65 percent - 78 percent ). No Egyptian Specification Specifications have yet been developed for fresh basil herbs and Linalool-chemotype basil oil, but only for methylchavicol-chemotype basil oil.

Author (s) Details

Professor Dr. Ahmad H. El-Ghorab
College of Science, Chemistry Department, JOUF University, Kingdom Saudi Arabia and Department of Chemistry of Flavour and Aroma, National Research Center, Cairo, Egypt.

Prof. Dr. Mustafa M. El-Gharabli
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.

Shimaa A. Moawad
Department of Chemistry of Flavour and Aroma, National Research Center, Cairo, Egypt.

Mahmoud Hassan
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.

Hassan Nour-Eldin
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/364