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The Westsik’s long-term crop rotation experiment was set up in 1929 at the Nyíregyháza Experimental Station (NE Hungary) on a slightly acidic Arenosol. Besides fallow crop rotation (CR), effects of different organic amendments (lupine as green manure, lupine as main crop, straw manure, and farmyard manure (FYM) were studied with or without N or NPK-fertilizers. The crop rotation consisted of rye, potato, lupine, and oat with common vetch. The soil of potato plots was analysed in 2019 at the 90th anniversary of Westsik’s crop rotation experiment.
The following chemical and microbiological soil parameters were determined: soil pH, available nutrient contents, organic carbon (OC) and nitrogen (ON) contents, microbial biomass carbon (MBC) and nitrogen (MBN), soil respiration, net nitrification, and activity of some soil enzymes.
In the CRs, the soil pHH2O varied from acidic to weakly alkaline and it largely differed from pHKCl. The results showed a significant increase in the content of nitrate, available phosphorus and potassium in most of the fertilized plots. Applying straw, green manure, or FYM significantly increased the OC and ON contents. The total count of cultivable bacteria increased upon the application of the organic manures. Combined application of straw manure and N-fertilization heavily improved the abundance of the microscopic fungi.
While all the applied organic manures significantly enhanced the MBC, the MBN increased only by the green manure amendment. Our results revealed higher soil respiration rate in the plots receiving straw or FYM than in the control. Both green manure and FYM elevated the net nitrification rate. Phosphatase, saccharase, urease, and dehydrogenase enzymes showed a hesitating response to the manure application in the different CRs.
The soil respiration and dehydrogenase activity correlated to most of the measured chemical parameters. Among microbiological properties, the MBC and MBN, as well as dehydrogenase and other enzyme activities displayed a positive correlation. Results proved the need for the exogenous application of organic matter in the form of organic manures to enhance the nutritional status and health of the soil.
Greenhouse plastic contaminations in agricultural soils were studied to quantify and examine the macroplastic and microplastic contaminants on the soil surface, soil profile, and groundwater under greenhouse farmland. Random sampling was used to select three areas in a greenhouse farm where macroplastic and microplastic data were collected. Four composite samples were collected from shallow (0–20 cm) and deep (20–40 cm) soils for each sampling point, respectively. Three soil profiles were dug, and samples were collected at intervals of 20 cm. Groundwater samples were also collected from the same profiles at a depth of 100 cm. Microplastics were extracted using predigestion of organic matter with 30% H2O2 and density separation with ZnCl2. The total mass of macroplastics in the greenhouse farmland was 6.4 kg ha–1. Polyethylene and polyvinyl chloride were the dominant plastic structures, and the dominant sizes were 1–5 and 0.5–1.0 cm, respectively. Overall, the average abundance of microplastics in the greenhouse soil was 225 ± 61.69 pieces/kg, and the dominant size structure was 2–3 mm. The average microplastic concentrations at depths of 0–20 and 20–40 cm were 300 ± 93 and 150.0 ± 76.3 pieces/kg, respectively. The average microplastic concentration in the groundwater was 2.3 pieces/l, and fibers were the dominant plastic structure. Given that microplastics were found in greenhouse soil, soil profiles, and groundwater, we recommend the careful cleaning and disposal of plastics on greenhouse farmland and further research to shed light on the level of microplastic contamination in the soil profiles and groundwater.
Egy köles tájfajta műtrágya-reakciójának vizsgálata
Examination of the reaction to fertilization of regional millet variety
Kutatómunkák általános célja olyan kísérletek végzése, amelyek feltárják az adott régióban perspektivikusan termeszthető fajták, illetve tájfajták optimális műtrágyázási igényeit. Tanulmányunkban a Karcagon nemesített és fenntartott ’Maxi’ köles tájfajta tápanyagreakciójának vizsgálatából származó eredményeinket mutatjuk be a módosított Országos Műtrágyázási Tartamkísérlet (OMTK) 2017. évi és az annak figyelembevételével 2021-ben beállított Műtrágyázási Kísérleti Kert (MKK) adatai alapján. A kísérleteket Karcagon, a MATE Karcagi Kutatóintézetben, egy mélyben szolonyeces réti csernozjom talajon állítottuk be. 2017-ben a módosított OMTK kezelései 4 nitrogén (40, 80, 120, 160 kg ha– 1), 4 foszfor (0, 40, 80, 100 kg ha– 1) és 3 kálium (0, 60, 90 kg ha– 1) dózis kombinációjából adódtak, illetve volt egy műtrágyázás nélküli abszolút kontroll. 2021-ben az MKK kezelései 3 nitrogén (40, 80, 120 kg ha– 1), 3 foszfor (0, 40, 80 kg ha– 1) és 2 kálium (0, 60 kg ha– 1) dózis kombinációját foglalták magukba, illetve mindegyik parcella felére növénykondicionáló szert juttatunk ki. A termesztett növény mindkét évben a karcagi nemesítésű ’Maxi’ kölesfajta volt. A különböző kezeléscsoportok termésre gyakorolt hatásának statisztikai értékelését egytényezős varianciaanalízissel végeztük el. Mindkét vizsgálati évben a 80 kg ha– 1 hatóanyag mennyiségben kijuttatott nitrogén műtrágyázás bizonyult a leginkább megfelelőnek. A magas foszfor dózisok a legtöbb esetben termésdepresszióhoz vezettek. Eredményeink alapján még a közepes – jó kálium ellátottságú karcagi talajokon is hasznos lehet a kálium kijuttatása, bár a káliumtrágyázás termésre gyakorolt hatását a varianciaanalízis nem igazolta. Az Algomel PUSH szerrel végzett növénykondicionálás statisztikailag is igazolhatóan, mintegy 10%-kal növelte a termés nagyságát. Kutatómunkánk folytatásával pontosabban meghatározható lesz számos tájfajta tápanyagreakciója és fajtaspecifikus, a helyi agroökológiai viszonyokat is figyelembe vevő tápanyag dózisok és kombinációk ajánlhatók a gazdálkodóknak.
The general objective of our research is to carry out experiments that are suitable to reveal the optimal fertilization demand of regionally bred or potentially producible crop varieties for a specific region. In our recent study, the results gained from the examination of the nutrient reaction of the regional millet variety ‘Maxi’ bred and maintained in Karcag are introduced based on the data originating from the modified Long-term National Fertilization Experiments (OMTK) in 2017 and from the Fertilization Experimental Garden (MKK) established at Karcag in 2021. Both experiments were set up in the MATE Research Institute of Karcag on a meadow chernozem soil salty in the deeper layers. In 2017, there were 4 nitrogen (40, 80, 120, 160 kg ha−1), 4 phosphorus (0, 40, 80, 100 kg ha−1), and 3 potassium (0, 60, 90 kg ha−1) dosage combinations applied and one unfertilized absolute control in the OMTK trial. In 2021, in the MKK experiment, treatments involved 3 nitrogen (40, 80, 120 kg ha−1), 3 phosphorus (0, 40, 80 kg ha−1), and 2 potassium (0, 60 kg ha−1) dosage combinations, furthermore, on half of the plots a plant conditioner was sprayed. Millet variety ‘Maxi’ bred at Karcag was the indicator crop in both years. For the statistical analysis of the effect of the various treatment groups on yields, One-way ANOVA tests were used. We considered the 80 kg ha−1 nitrogen substance dose the most suitable in both years. High dosage of phosphorus application resulted in yield depression in most of the cases. Based on our results, potassium fertilization can be effective even on the soils of Karcag with medium to good potassium supplies, though the analysis of variance did not justify the effect of K-fertilization on yields. The 10% yields increase due to plant conditioning with Algomel PUSH was statistically proven. By continuing or research, the reaction to fertilization of several regional crop varieties can be determined more precisely, and variety-specific nutrient doses and combinations can be determined and suggested to the local famers taking the regional agri-ecological conditions into consideration.
Abstract
Gluten-free (GF) breads are often described with low quality, rapidly staling, dry mouthfeel and crumbling texture attributes. In lack of recent texture profile data on commercially available, preservative-free, freshly-baked GF bread, this study aimed to compare different types of GF products with their wheat-based counterparts during a 4-day-long storage test. Texture analysis data showed that GF loaves performed better than or comparable to the wheat-based ones in hardness, springiness and cohesiveness. Among sensorial properties mouth-feel, softness and aroma were evaluated as significantly better or similar for GF versus wheat-based products. GF cob had a saltier taste, which reduced the flavour experience. Both the texture results of the storage test and sensory data showed that the quality of GF bread products improved in recent years; they stayed comparable with their wheat-based counterparts even during a 4-day-long storage period.
Soil science, a relatively young field of research with a history of fewer than two centuries, experienced an exponential expansion in scientific output in the last decades. While the output of all sub-disciplines is growing, research efforts in these sub-disciplines differ, reflecting the importance of the subjects. The broadening focus of soil science can be detected by the content of the increasing number and diverting thematic sessions of the World Soil Science Congresses, which are held every four years since the beginning of the 20th century. The structure of the current world congress is supposed to reflect the contemporary understanding of the internal structure of soil science, including its subdivision by major themes. Considering these soil themes/sub-disciplines, we assessed the evolution of soil science in the last three decades using scientific publications as indicators. Furthermore, we evaluated the inter-linkages of soil topics within soil research using network analysis and assessed the contribution of science to the broader fields of studies, from agriculture to engineering and environmental sciences. Results show that scientific interest towards all sub-disciplines is exploding, but environment-related topics, including subjects related to climate and contamination, show an even sharper increase. As far as the internal structure of soil science is concerned, research efforts are organised around the major topics of microbiology, soil contamination, nutrients, soil physics and water management. Our study reveals that currently the highest interest towards soil is coming from ecology and environmental sciences, followed by agriculture, engineering, geology and plant sciences, respectively.
Abstract
Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products.
The aim of our experiment was to compare whole, minced meat, MDM and MSM from turkey (raw and in the form of meat paste). Technofunctional tests (water-holding and -binding capacity), color measurement, chemical composition (moisture, protein and fat content), electron microscopic recording, rheological properties show that the quality of MSM is inferior to other meat raw materials. These properties can also result in the production of lower quality products.
A magyar talajművelésben a kezdetektől az 1900-as évek közepéig a hagyományos szántásos rendszerek domináltak. Az ekék tökéletesedése révén a mélyebb szántások hozzájárultak a talajminőség romlásához.
Az 1900-as évek első évtizedeiben a külföldön kidolgozott művelési módszerek még kevesek érdeklődését keltették fel, azonban a szántásnál kedvezőbb körülmények létrehozása érdemi figyelmet keltett.
Az 1970-es évektől a talajvédő művelés Magyarországon is kedvező fogadtatásra talált. Kísérletekkel igazolódott, hogy a direktvetés előnyei – folyamatosság esetén – a hatodik-hetedik évtől észlelhetők. A mulcshagyó művelés kultivátor alkalmazása esetén rövidebb idő alatt nyújtotta a várt talajvédelmi előnyöket, ennek tudható be a gyorsabb terjedése. A kultivátoros művelés értékét a felszínvédő mulcshagyás, a talajminőség megóvás és a biológiailag aktív talaj erősítette meg.
Az időjáráshoz kapcsolható szélsőségek megjelenése az 1980-as évektől újabb művelési megoldások felé fordították a figyelmet. A talajlazítás a vízbefogadás és tárolás, a mulcshagyás, valamint a növények mélyebb gyökerezése révén került a korábbinál szélesebb körű alkalmazásra. A sávos művelési rendszer a nemzetközileg bizonyított eredmények hátterével számos magyar gazdálkodónál is sikeressé vált.
A magyar talajművelés előrehaladásában a talajközpontú szemlélet kiszélesedése, a növényközpontú szemlélet felváltása révén eredményezett kedvező változásokat a talajállapot javulásában.
Tekintettel a talajok sokféleségére és a talajállapot eltéréseire, jelenleg a termőhelyhez, talajhoz adaptált művelési rendszer alkalmazása látszik eredményesnek. Az időjárási szélsőségek fokozódása általában és adott termőhelyen is rangsorba állítja a lehetséges módszereket. A korábban jónak tartott megoldások, beleértve a szántást, ugyanis már egyre kevésbé biztonságosak.
A talajkímélő művelés iránti érdeklődés közel százhúsz évre tekint vissza Magyarországon. Sajátos, de az előrehaladás és a visszatartás tényezői a talajművelésben párhuzamosan jelentek meg az eltelt évek alatt. A művelési előrehaladást visszafogó tényezők között a sok évtized óta fennálló hiedelmek voltak a leginkább hátráltatók, mivel figyelmen kívül maradt a talajvédelem, továbbá a klímaváltozással kapcsolatos veszélyek enyhítésének igénye. Az előrehaladást a talajvédelem felvállalása, a gazdálkodási színvonal emelésének esélye és a klímakár csökkentés kényszere mozdította elő. Az előrehaladást alátámasztó tényezők között legfontosabbak a talajállapot tartós javulása és a klíma eredetű károk enyhítése, továbbá a termés biztonság megtartása és javulása.
Abstract
As the world is facing numerous global ecological issues at once, the question arises of what will help mitigate and solve contemporary matters related to resource management or climate change without devastating the economies. Fortunately, the widespread application of the circular economy would help countries worldwide simultaneously ensure economic growth without significant environmental deterioration, essentially decoupling the two factors. While Hungary’s contribution to environmental problems is not significant in absolute terms, the economic sector’s circular transition could help the country decrease its impact in relative terms and pave the path for a green economy. Nevertheless, companies, especially SMEs, tend to struggle the most with the initial phases of the shift thus it is crucial to assess the factors that prevent and support their transition.
Abstract
Potential functional food bakery products were developed and characterized based on White Lupin (Lupinus albus cv. Nelly) flour. Analytical properties of the seeds resemble to previously described Lupinus species, with significantly high protein content (45%). The high protein and dietetic fiber content of the seeds makes Lupin flour suitable to develop potential functional food products with high nutritional values. Results of the development of sweet biscuits and salty crackers enriched with Lupin flour are presented. Sensory evaluation of the bakery products was carried out by 15 panelists using the nine points hedonic scale. Heat stability of White Lupin proteins were investigated by gel-electrophoretic analysis, White Lupin proteins are quite stable at 140°C, after 35 min heating the biscuits still contain 69% of the original amount of proteins. Baking conditions were optimized also based on gel-electrophoretic experiments, the optimal baking time was 30 min at 140°C. Gluten-free Lupin-based biscuits and crackers were produced by completely omitting wheat flour from the recipes.
