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  1. Comparison of osmopriming and seed coating with calcium salts for green bean performance under field conditions. I. Cotyledonal cracking

    Comparison of osmopriming and seed coating with calcium salts for green bean performance under field conditions. I. Cotyledonal cracking

    Item type: Journal Article • Journal: South African Journal of Plant and Soil • Authors: T.G. Mazibuko --- , A.T. Modi --- ,
    Cotyledonal cracking is a physiological disorder, which appears as one or a few transverse fissures across legume seed cotyledons early during seed germination or seedling emergence. The fissures hinder translocation of nutrients to the developing seedling and cause stunted seedling...
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  2. Comparison of osmopriming and seed coating with calcium salts for green bean performance under field conditions. II. Stand establishment, chlorophyll fluorescence and yield

    Comparison of osmopriming and seed coating with calcium salts for green bean performance under field conditions. II. Stand establishment, chlorophyll fluorescence and yield

    Item type: Journal Article • Journal: South African Journal of Plant and Soil • Authors: T.G. Mazibuko --- School of Agricultural Sciences & Agribusiness, Crop Science Discipline, A.T. Modi --- School of Agricultural Sciences & Agribusiness, Crop Science Discipline,
    Seed coating is commonly used to supply fungicides and micronutrients to enhance seed quality. The primary reason for using mineral elements in seed priming is to regulate water absorption. Osmopriming and seed coating were compared for their effect on crop...
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  3. Food and wine pairing: A new approach

    Item type: Journal Article • Journal: • Authors: Peter Klosse --- Academie voor Gastronomie, Hotel Gastronomique De Echoput, Hoog Soeren, Netherlands
    Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight...
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  4. Food and wine pairing: A new approach

    Food and wine pairing: A new approach

    Item type: Journal Article • Journal: Research in Hospitality Management • Authors: Peter Klosse --- Academie voor Gastronomie, Hotel Gastronomique De Echoput, Netherlands
    Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour is structured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour styles cube. The eight...
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  5. Impact of cold plasma-mediated treatment on coated and packaged ‘Monterey’ strawberries during cold storage

    Impact of cold plasma-mediated treatment on coated and packaged ‘Monterey’ strawberries during cold storage

    Item type: Journal Article • Journal: South African Journal of Plant and Soil • Authors: Zinash A Belay --- , South Africa Nandi E Nyamende --- , South Africa Oluwafemi James Caleb --- , South Africa
    Cold plasma technology has been used within the food industry for surface decontamination. Therefore, this study investigated the efficacy of low-pressure cold plasma (CP) treatment to decontaminate sodium alginate-coated and packaged ‘Monterey’ strawberries. Cold plasma treatment was carried out at...
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