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A talajspektrális könyvtárak nemzetközi jelentősége és hazai megalapozása
The international importance and national establishment of soil spectral libraries
Napjainkban soha nem látott igény mutatkozik megfelelő mennyiségű és minőségű talajadatra és információra. Spektroszkópiai technológiák a hagyományos laboratóriumi módszerekkel együttesen, párhuzamosan alkalmazva lehetőséget kínálnak a talajfelvételezés idő- és költséghatékonyabbá, valamint környezetkímélőbbé tételére. Jelen munkában lokális, regionális és globális léptékű talajspektrális könyvtárak bemutatása mellett az első országos szintű, az Agrártechnológiai Nemzeti Laboratórium projekt keretében kidolgozásra kerülő, Magyarország talajtani változatosságát reprezentáló spektrális adatbázis létrehozásának koncepcióját mutatjuk be. A spektrális könyvtárak olyan speciális talajadatbázisoknak tekinthetőek, melyek tartalmazzák egy adott terület talajait reprezentáló talajminták hagyományos laboratóriumi módszerrel meghatározott paramétereit, valamint spektroszkópiai módszerrel rögzített spektrumait. A spektrális könyvtárakban tárolt adatok alapján elvégzett, spektroszkópiai kalibrációkra alapozott talajparaméter becslési eljárások lehetőséget kínálnak az adatbázisban szereplő talajminták fizikai-kémiai-ásványtani tulajdonságaihoz hasonló minták paramétereinek spektrális alapú megbízható megbecsléséhez. A hazai spektrális könyvtár alappillérét a Talajvédelmi Információs és Monitoring (TIM) rendszer mintavételezés kezdeti évében (1992-ben) gyűjtött, talajok genetikai szintjeiből vett talajmintákról felvett spektrumokra építjük. A spektrális adatbázist a középső-infravörös (middle-infrared, MIR), valamint a látható- és közeli infravörös (visible and near-infrared, VIS-NIR) tartományban, a Global Soil Laboratory Network (GLOSOLAN) iránymutatásai alapján rögzített spektrális adatokra építjük. A folyamatosan bővülő spektrális könyvtár, és az erre az adatbázisra épülő talajtulajdonság-becslő eljárás lehetőséget fog kínálni számos fizikai és kémiai paraméterének megbízható meghatározására, ezzel (számottevő többletköltség nélkül) nyújt lehetőséget a jelenlegi laboratóriumi kapacitás növelésére.
Abstract
“Feed the global population and regenerate the planet.”
The conditions necessary for the implementation of the above commonly used slogan did not exist 10–15 years ago. We did not have access to the information and databases that would have allowed us to increase yields for the purpose of feeding the growing population. While increasingly meeting sustainability requirements and regenerating the Earth. Anthropocentrism, the belief that humans are superior to everything else, benefits humans by exploiting human greed and ignorance, which is a dead end for both individuals and societies. Only humans can ignore the dynamic equilibrium processes of nature and disregard the consequences that adversely affect future generations. Ecocentric agricultural practices have several prerequisites. It is important for the academic sphere to recognize its significance. Another fundamental challenge is the continuous monitoring of the production unit and its close and distant environment for the purpose of decision preparation using Big Data. The Internet of Things (IoT) is a global infrastructure that represents the network of physical (sensors) and virtual (reality) “things” through interoperable communication protocols. This allows devices to connect and communicate using cloud computing and artificial intelligence, contributing to the integrated optimization of the production system and its environment, considering ecocentric perspectives. This brings us closer to the self-decision-making capability of artificial intelligence, the practice of machine-to-machine (M2M) interaction, where human involvement in decision-making is increasingly marginalized. The IoT enables the fusion of information provided by deployed wireless sensors, data-gathering mobile robots, drones, and satellites to explore complex ecological relationships in local and global dimensions. Its significance lies, for example, in the prediction of plant protection. The paper introduces small smart data logger robots, including the Unmanned Ground Vehicles (robots) developed by the research team. These can replace sensors deployed in the Wireless Sensor Net (WSN).
Abstract
Hungary is a Central European country that is rich in medicinal and aromatic wild plant species; in rural livelihoods, the collection, use, process, and trade of these plants are traditionally important contributors. However, due to several recent changes touching the sector, the natural ecosystems, biodiversity, and collectors - who generally belong to poorer social groups – are affected negatively.
The paper aims to introduce the Hungarian herbal sector from a holistic perspective, including its economic, environmental, and human dimensions, with a particular focus on sustainability. In this context, the purpose of the article is to discover this field as comprehensibly as possible and present it from both theoretical and practical aspects. Another objective is to collect the best practices and feasible solutions from the field in connection with promoting a harmonious, as well as economically prosperous relationship between nature and local people. This integrated approach helps show the industry's strengths and advantages, as well as its weaknesses and challenges. Based on the findings, the paper attempts also to propose some recommendations for the future.
A talaj katabolikus aktivitás mintázatának elemzése mikrorespirációs (MicroResp™) módszerrel
Analysis of soil catabolic activity patterns by micro-respiration (MicroResp™)
A talaj mikrobiális közösségének funkcionális diverzitása a talaj ökoszisztéma szolgáltatások jelentős részéhez hozzájárul, sok esetben meghatározó jelentőségű. Többféle kísérleti és elméleti megközelítés közül a katabolikus aktivitás-mintázat mikrorespirációs – MicroResp™ – módszerrel történő megközelítését mutatjuk be. A módszer a régebbről ismert szubsztrát-indukált respiráció több-szubsztrátos, mikrotiter lemez alapú kiterjesztése, amivel a talaj mikroba-közösség in-situ közösségi-szintű fiziológiai mintázata határozható meg. Mivel az egyes mikroorganizmusok szubsztrát-hasznosítása eltérő, a mikroba-közösség aktuális összetételétől, abundanciájától függően változó a szubsztrát hasznosítási mintázat egy-egy talajminta esetében. Az alkalmazott szubsztrátok köre tetszőleges, rendszerint egyszerű cukrok, aminosavak, aminok, karbonsavak. A módszer gyors, érzékeny, megbízható, ezért alkalmazása tervezett kísérletekben és talajmonitoring programokban egyaránt javasolható.
Abstract
The soaking step of dry pulse products' – e.g. chickpeas' – food processing is a time consuming process. Soaking time can be significantly reduced by ultrasonic treatment or using higher processing temperatures. The effect of ultrasonic treatment can be investigated by examining the soaking water characteristics. Ultrasound-assisted soaking of chickpeas was performed at 25, 35 and 45 °C, respectively. Additionally, control samples were also prepared without ultrasonic treatment at the same temperatures. The dynamics of the fitted curve clearly shows the relationship namely the higher the treatment temperature, the faster the hydration of the raw material for both untreated and treated groups. In contrast to control group, swelling rate of 2.00 – except the group 45 °C – is not achieved during ultrasound-assisted soaking. In case of treated group, the swelling rate was about 1.90 for all temperatures applied. The ANOVA test shows that the color of the ultrasonically treated samples was significantly different compared to the control (F (5;12) = 207.86; P < 0.001). Average dry matter content and °Brix value were significantly higher in the ultrasound treated group compared to the control in case of all temperatures. This may indicate the destructive effect of ultrasound, which may cause more components to dissolve out of the raw material by the end of the soaking process.
Abstract
The objective of our work was to analyze the differences between four nut pastes, which were the following: walnut, peanut, pistachio, and tahini (sesame). The process technology of them is unknown, however, all the products contain 100% nut without any additives or flavoring.
The paste samples were measured at 25 ± 0.2 °C. The apparent viscosity at a 10 1/s shear rate during flow curve recording, and the dynamic viscosity at a constant 20 1/s shear rate was determined by viscosity measurement with the use of the MCR302 modular compact rheometer. The L*a*b* color components were determined by ColorLite sph850 spectrometer, finally, the particle sizes and shapes of the samples were analyzed by the high-speed image analysis instrument QICPIC.
The apparent viscosity and the average dynamic viscosity values of the four nut pastes were significantly different from each other. Differences were found between each paste according to the L*a*b* parameters. The complex structures of the particles are detailed and measurable, whereby the lengths and diameters of the particles can reliably be determined and fine deviations between the samples are detected. The sphericity decreases slightly with increasing particle size which means that bigger particles are more irregularly shaped.
Abstract
With growing attention to health and lifestyle changes, functional foods have become crucial and in demand. These foods are a rich source of probiotics and prebiotics, but most probiotic products are dairy-based, making them inappropriate for people with lactose intolerance or milk protein allergies. Nevertheless, egg white offers a viable substitute and is considered one of the best sources of functional proteins. As an alternative food matrix, they come highly recommended for those who are hypersensitive to dairy products or who follow a high-protein diet, such as athletes. In this context, egg-white drink with different carbohydrate sources, including monosaccharide (fructose) and oligosaccharide (fructooligosaccharide), was fermented by Lacticaseibacillus casei 01. After 24 h of fermentation, the total cell count was higher than 8 log10 CFU mL−1 thus, the egg white drink was suitable for L. casei 01 to grow. Additionally, the survival of L.casei 01, the pH value, and the rheological properties of fermented beverages within three weeks of refrigerated storage were also investigated. Throughout the storage period, the control samples exhibited considerably lower cell count and higher pH values compared to the samples with carbohydrate sources, also, samples containing the same carbohydrate source showed no noticeable changes. Viscosity measurements of the studied samples showed a shear thickening behaviour during the time.
Abstract
Tomato (Solanum lycopersicum L.) is grown worldwide in open fields and greenhouses in a range of climate conditions. Hedgerows are a type of agroforestry systems that monitors ecological and influence microclimate conditions. An experiment was conducted at the Soroksár experimental field of the Hungarian University of Agriculture and Life Sciences in 2022 to investigate the influence of hedgerow technology on tomato plant leaves, N, P, K, chlorophyll, and carotene mineral levels from different distances, Exposed sides W1-3m, W2-9m and W3-15m and Protected sides NP1-3m, NP2-9m and NP3-15m, meters from the hedgerow trees.
The results investigate potassium and carotene, as well as chlorophyll b levels, are less differed among the protected and exposed side of the hedgerows trees, while the others were impacted to a certain extent; nitrogen and chlorophyll content was generally higher on the exposed side regardless of variety, while in the case of phosphorus adverse effects were observed. Distance from the hedge showed similar patterns for all traits. The results will help to better understand the impact of alternate technologies on tomato production in open-field conditions.
Abstract
Polyphenols from agro-industrial waste particularly of fruit origin are a reliable source of antioxidants and antimicrobials that can be used as natural food additives. Organic solvents play an important role in extracting the polyphenols, however, inefficiency in exerting bioactivity and interference with the organoleptic properties are among the reasons that hinder their use as food additives. These problems can be alleviated by purification. In this study, the effect of resin types and elution solvent for purification of the apple pomace extracts on total phenolic content (TPC) and antioxidants were investigated. Crude ethanolic extracts were purified using amberlite resins (XAD7HP and FPX66) in a glass column (25 × 310 mm). The sorption flow rate was 2 Bed volume (BV) per hour, rinse 2 BV per hour, and desorption was 2 BV per hour. Final wash and regeneration were each done by 2 BV per hour. Polyphenol content and antioxidant capacity were quantified spectrophotometrically using Folin-Ciocalteu and Ferric reducing ability of plasma (FRAP) assays respectively. Polyphenol recovery was 50% in XAD7HP (Lowest) using ethanol and 69% in FPX66 (Highest) using acetone. For the case of FRAP recovery, 76% (Lowest) was observed in FPX66 using ethanol while 93% (Highest) was observed in XAD7HP using acetone. Conclusively, FPX66 is the ideal resin for the purification of apple pomace extracts for enhancing antioxidant activity compared to XAD7HP. Further, acetone seems to be a good desorption solvent compared to ethanol.
Abstract
This study investigates the effect of 2% lactic acid and 2% ascorbic acid mixture on the quality parameters of red deer meat and beef. After treatment samples were stored at 4 ± 1 °C. The following meat quality parameters were evaluated: pH, color, and microbiological count on days 1, 7, 14, and 21. The results showed that at the end of the experiment, the pH of the treated samples was slightly higher than the non-treated samples, indicating that the lactic acid and ascorbic acid mixture had a mild acidifying effect on the meat. The color of the treated and non-treated samples did not show any significant difference. However, the microbiological count in the treated samples was lower than the non-treated samples. These findings suggest that an acid mixture could be used as a natural preservative to enhance the microbial safety of red deer meat and beef.
