Muhammad Faheem Akbar1,*, Muhammad Abdul Haq2, Imtiaz Ahmad1, Vasileva Viliana3 and Amjad Sultan1
...e leaves and cauliflower curd using high performance liquid chromatography. First order degradation kinetics was fitted on this data and degradation rate constants and half-life were calculated. Conventional pesticides were found to be more persistent in the crop (Average half-life: 2.94, 4.06 and 2.74 days for imidacloprid, endosulfan and profenofos respectively) than bio pesticides (Average half-life: 3.87 and 1.81 days for spinosad and biosal respectively)....
Saba Aleem1*, Mehvish Tahir2, Iram Sharif3, Muqadas Aleem4, Muhammad Najeebullah2, Ali Nawaz1, Amina Batool1, Muhammad Imran Khan1 and Waheed Arshad1
Principal Component and Cluster Analyses as Tools in the Assessment of Genetic Diversity for Late Season Cauliflower Genotypes
...raits i.e. plant weight, curd weight, curd yield, leaf length, plant height to extreme, and the number of leaves contributed significant positive component loading to these principal components (PCs). Biplot analysis among the first two PCs found the Casper RZ, AA Cauli-08, and Snow queen as diverse genotypes. Cluster analysis based on Euclidian distance grouped the genotypes into 3 distinct clusters. Some of the genotypes t...
Saba Aleem1*, Iram Sharif2, Mehvish Tahir3, Muhammad Najeebullah3, Ali Nawaz1, Muhammad Imran Khan1, Amina Batool1 and Waheed Arshad1
...by the plants during the curd development stage. Heat tolerance ability of the genotypes was assessed by their ability to curd induction and development at high temperature and also based on different physiological traits. Heat susceptible genotypes showed lengthened curd induction stage. Further, decrease in chlorophyll and osmoprotectants contents was also seen in heat susceptible genoty...
Syeda Fakehha Naqvi1, Iqra Haider Khan1 and Arshad Javaid1
...yl linoleate (3.88%), neocurdione (3.86%) and ethanonone (3.25%). The compounds such as stigmasterol (2.92%), 1,4-benzenedicarboxylic acid (2.78%), tetracosanoic acid (1.19%), stearic acid (1.36%), tridecanoic acid (1.35%), tridecanal (1.30%), phytol (1.29%), docosanoic acid, methyl ester (1.23%), octadecanoic acid (1.20%), 4-pyrimidinecarboxylic acid (1.05%), 2-hydroxy-2-phenylbutanamide (0.91%), hexacosanoic acid (0.76%), cholestrol (0.61%), methyl octacosan...
Hasina Baloch1, Rahmatullah Rind2, Dildar Hussain Kalhoro1*, Shahid Hussain Abro1, Hubdar Ali Kolachi3, Saqib Kakar1, Muhammad Ibrahim3, Fayaz Ahned1, Hasnain Ali1 and Muhammad Mahesar1
...le 3.56% were noted with curd like consistency. Staphylococcus aureus was logged as the dominant species caused intensive gel formation in subclinical mastitis. However, 840 quarters were found with infection at diverse degree. Only 102 Most severe (4+) samples noted strong gel as with mean somatic cell count (SCC) of 8,1x105 while 60 more severe (3+) samples showed distinct gel with mean SCC of 2,7x105. Among the 102 strong positive samples, 57 (17.27%) conta...
Mohammad Umar* and Gohar Ayub
...orning resulted in early curd formation (66.8), maximum plant height (45.21cm), leaves plant-1 (15.84), leaf weight (11.00 g), primary curd weight (340.94 g), secondary curd weight (189.50 g), primary curd diameter (8.60), secondary curd diameter (7.56cm), curds plant-1 (8.73), yield...
Muhammad Nauman Hanif1*, Tanveer-ul-Haq1, Muhammad Naeem Akhtar2*, Abid Hussain3 and Amar Matloob4
... residues in cauliflower curds and soil, and associated human health risks in the specific climatic conditions of Multan City, and it is the first to collectively examine these five (lufenuron, bifenthrin, emamectin benzoate, metalaxyl, and mancozeb) pesticides in cauliflower. A survey of the cauliflower production area was performed to collect information about pesticides used for insect pest and disease management. Farmers were applying lufenuron, bifenthrin...
Elly Farida1,3, Abdul Manab1, Mashudi1, Retno Budi Lestari2, Lilik Eka Radiati1*
...c acid concentrations in curd-making as a basis for producing milk nuggets. A 3 x 3 factorial Completely Randomized Design was used, with heating temperatures of 75°C, 80°C, and 85°C, and acetic acid concentrations of 0.2 M, 0.4 M, and 0.6 M. Five parameters (amount of whey, yield, pH, texture, and whiteness index) were observed as physical characteristics of the curd. The results showed that the different heatin...
