Sustainability Agri Food and Environmental Research最新文献

{"title":"Vegetative characteristics of elite seedling mango germplasm in two districts of Punjab","authors":"Gurbir Singh, S. Singh","doi":"10.7770/safer-v0n0-art2377","DOIUrl":"https://doi.org/10.7770/safer-v0n0-art2377","url":null,"abstract":"The present investigations were carried out in full grown mango trees under Amritsar and Gurdaspur conditions of the Punjab. The various vegetative characters were studied. The considerable differences were observed among the germplasm under study. The highest measure for plant height and canopy volume had been exhibited by the genotype AKS-1. Genotype AR-1 exhibited a wide range of tangible diversity in trunk circumference (410.00 cm). The highest tree spread was measured in genotype AKS-1 (15.50m). The petiole length of the evaluated genotypes ranged from 2.00 to 4.50 cm. Conclusively all the genotypes were differ in vegetative character.","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41728591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive evaluation of wheat operation during COVID-19 outbreak in Pakistan.","authors":"Muhammad Shahzad Aslam, Lifeng Cui, M. Ijaz, S. Ubaid","doi":"10.7770/SAFER-V0N0-ART2274","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2274","url":null,"abstract":"The whole world is confronting under extreme danger from COVID-19 pandemic. Which spread rapidly including an agro-based developing state like Pakistan. Right now this year \"Rabi\" crop season has safely ended during this pandemic. Wheat-crop operations are depended on environmental conditions and different operational safety measures. Farmworkers are the key individuals, as they are exposed to various environmental, health, safety, biological, and respiratory hazards. Due to COVID-19, there are about more than three thousand (3000) mortalities and one hundred eight thousand (18, 0000) plus persons have been effected, however this number increases further rapidly. The key purpose of this review-study is to highlight the timely adopted safe strategies and their impacts on the yield of wheat along with farmworkers under some Standard Operational Procedures (SOPs) during wheat operations, enabling food security, self-sustainably and securing of farmers in the context of COVID-19. Various actions have been taken worldwide, but a developing state like Pakistan with minimum resources, has made well-organized planning and strategies to sustain the production of wheat with public awareness. We highlighting government efforts to-combat this fatal pandemic, where it has directly impacted the crop yield and also the economy of the state. Whereas, especially during this period, uplifting of economy through agriculture sector, needs to overcome the same management deficiencies from other sectors. Pakistani Government has adopted and implemented different key steps for fighting against COVID-19 include: i. Government command along with incentive approach, ii. Mutual coordination among stakeholders, local governments, and farmers, iii. Continuous inspection setup, and iv. Provide adequate personal protective equipment (PPE).","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41863054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of fortification of Pasta with natural immune booster Moringa Oleifera leaves powder (MLP) on Cooking Quality and Sensory analysis","authors":"N. Soni, Shiv Kumar","doi":"10.7770/SAFER-V9N3-ART2303","DOIUrl":"https://doi.org/10.7770/SAFER-V9N3-ART2303","url":null,"abstract":"Malnutrition is a worldwide escalating severe problem, impacting majority of the Indian population. Currently, it is difficult to meet, the nutritional requirements with a limited type of stored food as compared to the variety of freshly available food. In such a scenario incorporating, the immune-boosting nutritional ingredients in a commonly consumed food can be adopted as one of the nutritional approaches. Hence, as an alternate to fresh food, the usage of a fortified high-nutrient food products can be one of the approaches e.g., the inclusion of fortified pasta in meals. Moringa oleifera is a fast-growing underutilized tree with high nutritional value. Its leaves are rich sources of bioactive components, vitamin A, vitamin C and Iron. Fortification of pasta products with Moringa oleifera leaf powder can be one of the cost-effective approaches and, a best immunity booster supplement for enhancing the nutritional value of pasta-based products which can be stored for several months. In current study, the preparation of pasta fortified with varying concentrations of Moringa oleifera leaf powder (MLP) was attempted, followed by its cooking quality analysis (cooking time, cooking weight, cooking loss and water absorption) and sensory attributes evaluation (based on 9 points hedonic scale including the colour, taste, texture, flavour and overall acceptability). The results from the qualitative as well as quantitative analysis suggest that the fortification of pasta with Moringa oleifera leaves differentially modified the sensory characteristics of the pasta in a concentration-dependent manner. The present study indicates that the fortification of pasta with Moringa oleifera leaf powder can act as a natural immune booster, and has the potential to reduce the probability of microbial infections.\u0000Keywords: Bioactive Components, Fortification, Moringa oleifera, Pasta.","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47612988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isolation, production and application of fibrinolytic enzyme from fermented food sources","authors":"Nitika Singh, S. Shera","doi":"10.7770/SAFER-V0N0-ART2291","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2291","url":null,"abstract":"The accumulation of the fibrin in bacterial fibrinolytic enzymes finds applications to treat and prevent cardiovascular diseases which fail in hemostasis that leads to the formation of undesirable blood clots in the blood vessels leading to condition called thrombosis. The fibrinolytic enzymes from food grade organisms are useful for thrombolytic therapy. Conventional thrombolytic agents such as streptokinase, nattokinase etc.  Nattokinase is one such fibrinolytic enzyme with a wide range of applications in Pharmaceutical industry, health care and medicine etc. Hence, potent blood-clot dissolving protein used for the treatment of cardiovascular diseases is produced by the bacterium Bacillus subtilis during the fermentation of soybeans to produce Natto. The health benefits of some fermented foods are synthesis of nutrients, prevention of cancer, diabetes due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, etc. The first report of fibrinolytic enzyme production of cow dung used as a cheap substrate from Bacillus species in SSF has been given earlier. This review describes different isolation methods which enable the screening and selection of promising organisms for industrial production. The purification and properties of these fibrinolytic proteases is discussed, and the use of fibrinolytic enzyme. In order to obtain Bacillus species producing fibrinolytic enzymes, the fermented food sample such as sprouted grain and processed grain etc were used. The heat tolerant isolates initially were selected for catalase test. Fibrinolytic activity of the selected isolates was determined by using Fibrin plate assay.  From the above work, it can be concluded that the fibrinolytic enzyme produced by Bacillus from fermented food samples had the ability to degrade the fibrin and hence can be used for functional food formulation.","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47058199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Indigenous People and Changing Socio-Cultural Behavior: A Case Study of Toto Tribes, Totopara","authors":"A. Upadhay, Sahid Jamal","doi":"10.7770/SAFER-V0N0-ART2286","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2286","url":null,"abstract":"As the saying goes “culture doesn't make people, it is the people who make culture”. The are several tribes living in India and are trying to preserve their rich cultural heritage. Toto is an aboriginal Indo-Bhutanese tribe found in some parts of Alipurduar district in North Bengal. Unique to their culture is the idea of having only single wife and strongly advocate anti-dowry system unlike neighbouring tribal practices. As per the reports they are recognized as the smallest tribe on the Earth and are on the verge of complete extinction. Various cultural transformation and other developmental activities around the region is leading to declining Toto’s population, which is further aggravated by Thalassemia virus, which is one of the silent killers of the tribe. It is alarming that an average lifespan of Toto's has suddenly declined to 35 years over the years. The basic objective of the study is to identify reasons beneath transformations of traditional livelihood and sudden decline of Toto tribe. Based on different research, global understandings and valuable readings, what instrumental steps can be taken to preserve and protect them. Primary survey and secondary data sources have been used for the data collection. A household survey was executed with the help of snowball sampling in December 2018 at Totopara in Madarihaat block of Alipurduar district, West Bengal. Remedial and descriptive methods and qualitative techniques have been used for analysis of data. After the analysis, it was concluded that increasing the education and awareness level through workshops, documentaries, camps, public meetings, discussions, discourse, rallies, seminars and cultural programs would play an instrumental role to put a cap on the declining population of the locals and would lead to their sustainable growth and development.  Keywords Culture-Aboriginal- Extinction- Thalassemia-Sustainable Growth","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49413463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Conflict in commons: collective action and institutions","authors":"S. Sarkar","doi":"10.7770/SAFER-V0N0-ART2352","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2352","url":null,"abstract":"Common pool resources (CPRs) are safe-guards and foundation for rural livelihood especially for the developing nations like India. Cooperation is needed to conserve CPRs due to its very features. Community institutions sometimes face conflicts to conserve commons cost-effectively. But, conflicts may simultaneously help and hamper the local governance of commons. For empirical verification, we have conducted a primary survey on 419 users of canal water, community forest and tank water in 11 CPRs dependent villages from West Bengal, India. We observed positive relations between conflict and collective action in conservation of commons. This finding seems to be conflicting with the notion that, conflict undermines collective action and therewith the potential for sustainability. We examined and found that successful informal communities are more conflictive and at the same time cooperative than formal one. The occurrences of supply, demand and policy side conflicts and conflict resolution methods are also not significantly different between formal and informal institutions. Therefore, conflict and informal institution have some positive impact for the successful conservation. We suggest that authorities have to study the nature and types of conflicts before implementing rules and institutional arrangements thereafter. Keywords – collective action, institutions, commons, conflicts, conservation ","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43244762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of water quality from Damanganga estuary the water quality indexing, Gujarat","authors":"S. S. Patel, S. Sahoo","doi":"10.7770/SAFER-V0N0-ART2356","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2356","url":null,"abstract":"The seasonal investigation about the water quality from Damanganga river estuary on two habitats downstream and upstream was carried out from January to December 2019 containing three major seasons: winter, summer and monsoon. For this monitoring activity total 29 parameters (24 physico-chemical parameters and 5 heavy metals) were analyzed. Multivariate analyses suggested inter dependency among these studied parameters. Water Quality Index is computed based on the major fluctuated and affected parameters. The calculated values of WQI for all three seasons ranged from 122.84 to 173.82 which suggested poor water quality of the water body. WQI values of the investigation area proposed that the estuarine water quality is deteriorated due to high value of presented heavy metals (Aluminum, Iron, Manganese, Boron and Zinc), Chloride, Ammonium and Sulfate in water sample. In this case, the downstream station is having accessional pollutant contaminations while the upstream station is having diminutive pollutant contaminants. Temporally, the dominant frailty found during the winter followed by summer and monsoon. This study field exhibited poor quality of water; the reason behind this might be the impressive surrounding industrial zone as well as other anthropogenic activities. There is quite normal probability distribution expressed by the represented water quality data at the both habitats. The Bray-Curtis cluster analysis shows different percentage similarity level between the water quality parameters.  ","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44633381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Response of Ovalbumin to Fructose Addition and pH Variations - Ultrasonic and FTIR Study","authors":"L. Palaniappan, K. Kavitha","doi":"10.7770/SAFER-V0N0-ART2231","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2231","url":null,"abstract":"Main aim of this work is to understand how the protein ovalbumin is affected by the presence of cosolvent and variations in pH of the medium.  The addition of cosolvent in many cases is found to control the extent of denaturation and pH is one of the main sources of denaturant of proteins.  In this work, keeping fructose solution as cosolvent and pH of the solution as main variable, the extent of denaturation is analysed by ultrasonic methods and are further confirmed by FTIR amide-I second derivative spectra at 303 K. Obtained results shows that denaturation is sensitive to pH, however, acidic and alkaline behave totally in a different way.  It was found that the impact of alkaline pH produces lesser denaturation and is slower whereas the impact of acidic pH is specific and instantaneous. Ultrasonic analysis shows that pH variation can denature the protein whereas the addition of cosolvent supports renaturation. FTIR spectra were recorded for the experimental samples from which the second derivative curve fitted spectra were constructed using Origin program.  Quantitative assignment of peaks and the variations in cumulative areas calculated for the structures like α-helix, β-sheets etc confirms the observations of ultrasonic analysis that the pH variations aid in denaturation whereas the cosolvent supports the renaturation of protein. ","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47807149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainability and ultra-processed foods: role of youth","authors":"Deepanshi Gupta, Purnima Khanal, Maria Khan","doi":"10.7770/SAFER-V9N2-ART2337","DOIUrl":"https://doi.org/10.7770/SAFER-V9N2-ART2337","url":null,"abstract":"The objective of this research is to study and look at the ways how processed food affects human and environmental health and to find alternatives to processed food.  Sustainability refers to the efforts made to meet the needs of the present generation without compromising the ability of future generations to fulfil their requirements. Sustainability aims at environment-friendly progress and development. World Health Organization defines health as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.  Processed food is any food that has been changed in its form and nature by using certain processing techniques such as freezing, canning and dehydrating. The focus of this research is “ultra-processed foods”. Ultra-processed foods are the final food product that is processed by using chemicals and unnatural preservatives.  As defined by the United Nations, youth refers to the young people who fall in the age group of 15-24 years.The problem: ultra-processed foods and its impact on human and environmental wellbeing. The food processing industry is largely driven by profit-making objectives owing to the intense competition in the market. The manufacturers of food processing have to ensure that they don’t lose out their customers to their competitors. To maintain their consumer base the manufacturers work to make their processed food desirable and attractive. In the process, they resort to the usage of such products that are unnatural and unhealthy for both the human body as well as the environment. Some of the examples of such ingredients include chemicals used for preserving, colouring, and adding texture and flavour to the natural food, refined carbohydrates, sweeteners, and processed vegetable oils.Due to the use of above-mentioned ingredients, the consumption of ultra-processed foods becomes harmful to the human body. It has been found out through research that their consumption does not add any nutritional value to the human body. Moreover, it becomes very difficult for the human body to digest ultra-processed foods. Some people become addicted to such food and it has been studied that some food products are more addictive than drugs. Apart from this, the intake of the ultra-processed foods increases the instances of several diseases such as heart ailments, diabetes, high blood pressure and obesity.Processed food also impacts the natural environment. The waste generated after the processing of the food and the handling of the waste affects the air, water and soil. The process of handling and packaging of the product results in the release of harmful chemicals and toxins in the environment. This not only affects the natural environment but also human health. The solution to this problem is to create awareness about the harmful effects of ultra-processed foods and to promote sustainable alternatives to it. The youth can play a very important role in spreading awareness about the ill-effects a","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45186443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An investigation of monthly variation of different physicochemical parameters of dairy industry effluent","authors":"N. Patil, J. Kurhekar","doi":"10.7770/SAFER-V0N0-ART2347","DOIUrl":"https://doi.org/10.7770/SAFER-V0N0-ART2347","url":null,"abstract":"ABSTRACT           Industrialization no doubt enhances the productivity, but also results in release of toxic substances into the environment, creating health hazards. Dairy industry ranks as one of the most polluted industries in India. For cleaning and washing procedures, dairy industry plants generate large volumes of waste water, which is 2.5 times milk volume processed. Dairy effluent contains high load of organic matter. This study was aimed at assessing the monthly variation of different physicochemical parameters of effluent like pH, Temperature, Turbidity, Electrical Conductivity, Chemical Oxygen Demand, Biological Oxygen Demand, Total Solids, Total Dissolved Solids, Total Suspended Solids, Chlorides, Sulfates, Oil & Grease, Proteins, Lipids etc. The pH was recorded for values between 7.3 to 8.2 whereas overall mean value was 7.7±0.37 (S.D.) in all month’s data collected which is ambient for the microbial population to grow. Maximum temperature was reported in May (33°C) while lowest value was reported in December (24°C). Mean value of turbidity was recorded as 762±207 NTU. Maximum EC value was reported in January (650 µS/cm) while minimum value was reported in May (354 µS/cm). BOD values reported were between 268 to 950 mg/lit. Maximum BOD values were reported in August and October while minimum was reported in the month of July. Mean value was recorded at 597±208 mg/lit. COD mean value was recorded at 2184±417 mg/lit. Maximum COD values were observed during August and September while minimum during February to April. TDS was noted down to be between 960 to 1362 mg/lit. TS mean value was around 1412 ± 108 mg/lit. TSS was found to be between 245 to 365 mg/lit during the year 2013-14. Maximum TSS value was reported in November and September while minimum in March. Maximum chloride value was reported in March (562 mg/lit) while minimum in September (256 mg/lit). Mean value of sulfate was 247 ± 98 mg/lit. Mean value for oil and grease was recorded as 163 ± 44 mg/lit. Maximum protein value was reported in November (260 mg/lit) while minimum in the months of May and September (154 mg/lit). Mean value of lipid was recorded to be 600±63 mg/lit indicating obvious variation during batches. The present study has been aimed at procuring dairy industry effluents & characterizing them for different parameters in order to check the fluctuation in organic loads.","PeriodicalId":30590,"journal":{"name":"Sustainability Agri Food and Environmental Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49338777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}