Bibliografías temáticas / Pearl millet

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Literatura académica sobre el tema "Pearl millet"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 27 de julio de 2024

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Artículos de revistas sobre el tema "Pearl millet"

1

Mehta, Jitendra. "A Comparative Study on the Effect of the Traditional and Industrial Milling on the Nutritional Composition of Sorghum, Pearl Millet and Wheat Flour". Emerging Trends in Nutraceuticals 1, n.º 2 (28 de julio de 2022): 26–35. http://dx.doi.org/10.18782/2583-4606.109.

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Pearl millet, sorghum, wheat is a staple food in India. It is milled into flour by traditional and industrial dry milling processes. This research was conducted to help determine how to improve the nutritional value and acceptability of pearl millet. The traditional milling step has lowers the pH of kernels. The effects of the traditional and industrial “dry milling” processes on the physical and nutritional composition of grain were compared. Regarding comparing the milling processes, was conditioned and decorticated traditionally with a millstone and industrially with an roller mille. The traditional decorticated grain was steeped and sun dried for 24 h before milling, whereas the industrially decorticated grain was roller milled. Proximate analyses were conducted on the samples. The traditionally milled flour was lighter in colour than industrial milled flour. However, it was significantly lower in protein, ash and nutrient contents in comparison to industrial milled flour. This was due to the removal of more pericarp and germ in the traditional process. The industrial dry milling process, therefore, produces flour with a higher nutrient content in terms of protein, fat and minerals. However, the traditional milling process makes the colour of the pearl millet flour lighter, which is probably the reason that it is more acceptable to consumers.
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Srivastava, Urvashi, Pinki Saini y Anchal Singh. "Effect of Natural Fermentation on Antioxidant Activity of Pearl Millet (Pennisetum glaucum)". Current Nutrition & Food Science 16, n.º 3 (27 de abril de 2020): 306–13. http://dx.doi.org/10.2174/1573401314666181115103328.

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Background: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. Objective: This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. Results: The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p <0.05) with a change in pH, temperature and time. pH was found to be the most important factor affecting the quality parameters of the pearl millet during fermentation as it exerted a strong influence (p < 0.01) on all the dependent variables. Conclusion: Increase in total reducing sugar, iron content, antioxidant activity and decrease in tannin content of pearl millet were observed along with a decrease in pH and temperature of fermentation. On the basis of response surface and contour plots, the fermentation conditions of pearl millet were optimized at a temperature of 40°C, pH 5 and time duration of 8 hours.
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Muldoon, D. K. "Growth, mineral composition and grain yield of irrigated and rainfed millets and sorghum". Journal of Agricultural Science 105, n.º 1 (agosto de 1985): 31–38. http://dx.doi.org/10.1017/s0021859600055660.

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SUMMARYSorghum bicolor, Pennisetum americanum, Echinochloa utilis, Panicum miliaceum, Setaria italica and Eleusine coracana were grown with and without full irrigation on an alkaline clay soil at Trangie, Australia. Dry-matter yields and forage quality changes with time were measured in the 1st year. Grain yield was recorded over 2 years.Dry-matter accumulation was initially most rapid in sorghum and Japanese barnyard millet. Sorghum, pearl millet and finger millet produced the most dry matter; these were the latest to reach head emergence. The early-maturing proso millet and foxtail millet produced only 7 and l i t dry matter/ha respectively. These two millets, like sorghum and pearl millet, had a high nitrogen: sulphur ratio and low sodium concentration in the forage. Finger millet had a lower nitrogen: sulphur ratio and a sodium concentration that was surpassed only by Japanese barnyard millet.Irrigated sorghum consistently produced the highest grain yields: over 9 t/ha. Yields from the millets were: foxtail 6·0, finger 5·0, proso 3·5, pearl and Japanese barnyard millet 2·8–2·9 t/ha. Special features of the millets are discussed.
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Mohiuddin Bhat, Farhan. "Evaluation of Chemical Composition Protein Quality and Amino Acid Scoring WHO/FAO Standards of Functional Cereals Oat Pearl Millet Sorghum and Finger Millet". International Journal of Pharmacognosy & Chinese Medicine 7, n.º 2 (12 de julio de 2023): 1–8. http://dx.doi.org/10.23880/ipcm-16000241.

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The study was done on the characterization of Millets for their chemical and amino acid composition, total amino acid profile and amino acid scoring. The analyzed millet grains depicted moisture content less than 10 % that ensured higher storage stability. Pearl millet and sorghum had the most desirable amino acid composition. Non-essential amino acid content dominated the overall amino acid profile in analyzed pearl millet, finger millet and sorghum. Pearl millet and sorghum proteins was found to have an Essential amino acid index (EAAI) value of greater than 90 and thus are considered as good quality proteins. Sorghum was found to contain isoleucine as its limiting amino acid. The analyzed millets were found to contain higher amounts of tyrosine than phenylalanine, thus the consumptions of these cereals could be beneficial for those suffering from phenylketonuria. Oats and Finger millet were found to contain lowest concentration of sulphur containing essential amino acids cysteine and methionine.
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James, Samaila, Abdullazeez Ozovehe, Adobu Ilemona, Amina Ibrahim-Baba, Caleb Yakubu Maina, Suleiman Amuga James y Suleiman Yusuf Bagirei. "Total phenolic, flavonoid and antioxidant capacities of processed pearl millet and sorghum flours ". Croatian journal of food science and technology 14, n.º 2 (15 de diciembre de 2022): 272–81. http://dx.doi.org/10.17508/cjfst.2022.14.2.12.

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This study assessed the effects of sprouting and fermentation on total phenolic content, total flavonoid content and antioxidant property of pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor). Pearl millet and sorghum were subjected to the treatment of sprouting and fermentation for 0 h, 24 h, 48 h, 72 h and 96 h. After each of the treatments, the samples were oven-dried at 60 oC for 24 h and milled into fine flour of 0.05 mm in size. The total phenolic content, flavonoid content and antioxidant capacities were quantified using standard methods. The results of the study revealed that sprouting significantly (p&lt;0.05) increased the total phenolic, total flavonoid and antioxidant capacities of pearl millet and sorghum. However, sprouting time significantly (p&lt;0.05) reduced the total phenolic content of pearl millet. A similar trend of increment was observed in fermentation where there was a significant (p&lt;0.05) increase in the total phenolic, total flavonoid, reducing the power and antioxidant capacities of pearl millet and sorghum with an increase in fermentation time. Therefore, the results of this study revealed that the two bioprocesses (sprouting and fermentation) significantly increased the total phenolic, total flavonoid and antioxidant capacities of pearl millet and sorghum. However, pearl millet exhibited reduced TPC with an increase in sprouting time.
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Shukla, Preeti y Suresh Bhise. "Mighty Millets: Bespoke for Multi Nutrients". Current Journal of Applied Science and Technology 42, n.º 32 (30 de septiembre de 2023): 54–62. http://dx.doi.org/10.9734/cjast/2023/v42i324220.

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Small-grained millets are warm-weather, annual cereals in the grass family. The three most significant millets grown in India are ragi (finger millet), bajra (pearl millet), and jowar (sorghum). Proso (Cheena), Kodo (Kodra, Arikelu), Fox tail (Kangni/Korra), Barnyard (Varai, Sawa), and little millet (Kutki) are only a few of the small millets that are grown in our nation. Millets have grown to be significant crops in Asia, and their global output has sharply increased. Less biotic and abiotic stress can affect them. In comparison to other major cereals, millet grains provide a particularly noteworthy source of minerals (iron and zinc), fibre, and carbohydrates. To promote millets' production and consumption, the Indian government declared them Nutri-Cereals in April 2018. Millets included are Sorghum (Jowar), Pearl Millet (Bajra), Finger Millet (Ragi/Mandua) & Minor Millets namely; Foxtail Millet (Kangani/Kakun), Proso Millet (Cheena), Kodo Millet (Kodo), Barnyard Millet (Sawa/Sanwa/ Jhangora), Little Millet (Kutki) and two Pseudo -millets viz Buckwheat (Kuttu) and Amaranthus (Chaulai). The UN declared 2023 the International Year of Millets (IYoM-2023) in order to increase domestic and international demand and to supply people with nutrient-rich meals. The significance of millets in the current environment is emphasised in this overview, along with the nutritional advantages and other health advantages of the main millet crops grown in India. Millets may show to be a crop with the ability to contribute to the security of food and nutrition.
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G Nishane, Dr Rakhi y Dr Archana S. Dachewar. "Role of Finger Millet, Pearl Millet and Foxtail Millet in Osteoporosis". Sanjeevani Darshan National - Journal of Ayurveda & Yoga 01, n.º 02 (2023): 58–64. http://dx.doi.org/10.55552/sdnjay.2023.1207.

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Objectives- Osteoporosis is a chronic, metabolic, progressive bone disease which is characterized by decrease in bone density and increased bone fragility resulting in increase the risk of fracture. It is the most common bone disease affecting one in three women and one in five men over the age of 50 years Worldwide.The study is aimed to decrease such conditions using dietary suppliments like Finger milletand Pearl millet.Methodology- This review study is carried out using scientific material related to millets used in osteoporosis, Asthikshaya. Ayurveda literature, journals, research papers, online database regarding Millets, osteoporosis and other relevant topics are reviewed for the study. Result- To prevent osteoporosis and osteopenia, calcium and vitamin D suppliments are required. Dietary based calcium and vitamin D suppliments are easier to practice. Finger millet ( ragi, Eleusine coracana), Pearl millet ( bajra, pennisetum glaucum) and Foxtail millet (kangani, Setaria italica) are rich source of calcium, vitamin D, phosphorous, vitamin B12 etc. and also they are easily digestable. Madhur, tikta, kashaya rasa, ushna virya, madhur vipak of ragi, bajra and kangani are also mentioned in ayurvedic text which helps in balancing vata dosha which is helpful in asthikshaya. Conclusion- Osteoporosis and osteoporotic fractures leads to significant decrease in quality of life with increased morbidty, mortality and disability in individual. Finger millets, pearl millet and foxtail millet contributes to high calcium retention and high bioavailblity of calcium and could be useful for healthy bone growth and decrease depletion of bone tissue i.e. asthikshay.
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Singh, S. D. "Downy Mildew of Pearl Millet". Plant Disease 79, n.º 6 (1995): 545. http://dx.doi.org/10.1094/pd-79-0545.

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Varsha, S. M. Sree, M. Valliammai y Dr D. Radhapriya. "Optimization and Functionality of Millet Flours in Development of Noodles and Fryum". International Journal for Research in Applied Science and Engineering Technology 10, n.º 12 (31 de diciembre de 2022): 2217–22. http://dx.doi.org/10.22214/ijraset.2022.48446.

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Abstract: Millets are one of the firstborn foods recognized to being and probable primary cereal grain to be used for inland determinations. Millets are vital food crop at worldwide level with an imperative monetary influence on evolving republics. Millets are deliberate as high liveliness yielding nourishing foods which facilitate in addressing starvation. Millet based foods are meticulous as probable prebiotic and probiotics with catalog of health benefits. Grains of these millet species are broadly used up as a basis of old-style medications and important food to preserve health. Millets are now spent in various forms such as flattened, beaten, popped, roasted, powdered, ground, fried and also as extruded products. The rough grains are now the nutricereals as everyone see millets as solution for changing the lifestyle. The high ingesting of polished rice and refinedflour is the chief ingredient in the most of the foods in the built-up population which led to rise in obesity, diabetes, heart disease and hypertension. In the present study Finger millet, Foxtail millet, Pearl millet and Little millet were utilized in different food product development. The millet flours namely Foxtail millet, Finger millet, Pearl millet, Little millet were prepared and processed into extruded noodles and fryum that are mainly consumed by all age groups and hence the products were made up of traditional ingredients applying modern techniques.
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Kargwal, Raveena, Yadvika, Vijay Kumar Singh y Anil Kumar. "Energy Use Patterns of Pearl Millet (Pennisetumglaucum (L.)) Production in Haryana, India". World 4, n.º 2 (19 de abril de 2023): 241–58. http://dx.doi.org/10.3390/world4020017.

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Pearl millet (Pennisetumglaucum (L.)) is the fifth most important cereal crop in the world after rice, wheat, maize and sorghum. A resolution adopted by the UN General Assembly on 3 March 2021 decided to declare 2023 as the International Year of Millets. Millet has been promoted due to its nutritional value and low irrigation requirement. In this study, pearl millet was selected for energy auditing, and its production amount is a direct function of energy input. The production of pearl millet needs to be augmented to fulfill an increasing demand. Pearl millet is produced using various sources of energy. This study was conducted to examine the energy use pattern of different categories of farmers, such as small, medium and large, for pearl millet production in Hisar district, Haryana, India. The energy was distributed in different operations, including preparatory tillage, sowing, interculture, fertilizer, irrigation, pesticide, harvesting, threshing and transportation. The source-wise energy (direct and indirect) and operation-wise energy consumption were calculated for all categories of farmers. The average energy input of small, medium and large farmers was 2849.09 MJ.ha−1, 3027.21 MJ.ha−1 and 4021.50 MJ.ha−1, respectively. The highest energy was consumed in fertilizer application (52%), with the lowest in seed (2%). The energy ratios of small, medium and large farmers were 3.92, 9.40 and 13.80, respectively. This study could improve the agricultural production systems of pearl millet regarding the energy values of the inputs and outputs.
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Tesis sobre el tema "Pearl millet"

1

Barrion, Stephen Carmelo. "Pearl millet effects of traditional Namibian fermentation-semiwet milling and dry milling processes on nutrient composition /". Pretoria : [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-01282009-132241.

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Hassanat, Fadi. "Evaluation of pearl millet forage". Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18698.

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This research evaluated millet as forage source for ruminants. Four studies were conducted using two cultivars of forage millet [i.e. brown midrib (BM) and regular (RM)]. The first investigated the effect of seeding rate on yield, chemical composition and in vitro degradability of the two forage millet cultivars. Yield of RM was 56% more than BM due to taller plants and more tillers m-2. A 25% increase in yield as seeding rate increased from 5 to 10 or from 10 to 15 kg ha-1 was observed for two millet cultivars. Brown midrib millet contained 15% more CP, and 4, 13 and 31% less NDF, ADF and ADL than RM cultivar. In vitro DM digestibility was 10% higher in BM due to differences in chemical composition. The second study determined the effect of stage of development at harvest [i.e. vegetative (VS) and heading stage (HS)] on the two millet cultivars yield and cell wall composition in leaves and stems. Yield of BM was lower than that of RM at both stages of development. Concentrations of NDF, ADF and ADL were reduced in BM stems by 8, 16, and 58%, respectively, compared to RM stems. Leaves ADF and ADL concentrations were 6 and 49% less in BM than RM. Increase in fibre fractions with advancing stage of development was most pronounced in RM stems. Brown midrib trait affected cell wall structure of BM leaves and stems by increasing arabinose and xylose proportion as well as concentrations of ester- linked p-coumaric acid and ether-linked ferulic acids. Cell wall content of arabinose, xylose and glucose in leaves and stems, and phenolics in stems was higher at VS than at HS. This effect was more pronounced for stems of RM than BM. In situ DM and NDF disappearances were higher in leaves and stems of BM than RM and were higher in leaves and stems of millet harvested at VS than at HS. Lignin concentration had negative linear impact on in situ DM and NDF degradability. Ensilability of forage millet as affected by cultivar and stage of development at harvest was investigated
Cette recherche constitue a évalue millet comme une source de fourrage pour les ruminants. Quatre études ont été effectuées en utilisant deux variétés de millet [par exemple midrib brun (BM) et régulier (RM)]. La première étude constituait une évaluation de l'effet de la vitesse de semer les graines de millet sur le rendement, la composition chimique et la degradabilité in vitro des deux variétés de millet. Le rendement de RM était 56% plus haut en comparaison de BM en raison des plus grandes plantes et plus de feuillage par m-2. Le midrib brun de millet contenait 15% plus de CP, et 4, 13 et 31% moins de NDF, ADF et ADL que la variété RM. La digestibilité in vitro de DM était 10% plus haut chez BM en raison de ces différences. La deuxième étude avait pour objectif de déterminer l'effet du niveau de développement à la moisson [par exemple végétal (VS) et niveau d'en-tête (HS)] sur le rendement des deux variétés de millet et la composition de membrane cellulaire dans les feuilles et les tiges. Le rendement de BM était plus bas en comparaison de RM aux deux niveaux de développement. Les concentrations de NDF, ADF et ADL ont été réduits dans les tiges de BM par 8, 16, et 58%, respectivement, en comparaison des tiges de RM. Les concentrations de ADF et ADL dans les feuilles étaient 6 et 49% moins dans BM que RM. Les contenus des différentes fibres ont augmenté avec le niveau de développement, mais l'augmentation été plus prononcée dans les tiges de RM. Le millet brun a eu un effet sur les membranes cellulaires des feuilles et tiges de BM en augmentant la concentration d'arabinose et xylose ainsi que les concentrations d'ester- acides de p-coumaric et d'ester- acides de ferulic. Les contenus d'arabinose, xylose et le glucose dans les membranes cellulaires chez les feuilles et les tiges, et de phenolics dans les tiges était plus haut à VS qu'à HS. Cet effet été plus prononcé pour les tiges de RM que BM. In situ DM et NDF
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O'Kennedy, Martha Margaretha. "Genetic enhancement of pearl millet". Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/49974.

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Thesis (PhD)--Stellenbosch University, 2004.
ENGLISH ABSTRACT: The aim of this study was toe stablish a reliable protocol for the production 0 f transgenic pearl millet as this will open new avenues for augmenting the gene pool of this crop. This was achieved by identifying a highly regenerabie genotype and optimisation of a tissue culture system, and biolistic protocol f or stable integration of selected transgenes. Both a negative, herbicide resistance selectable marker gene, bar, and a positive selectable marker gene, manA, were individually introduced in order to identify and establish a reliable transformation protocol. The optimised transformation protocol was then used to introduce an antifungal gene in the genome of pearl millet to enhance resistance to the biotrophic fungus Sclerospora graminicola. S. graminicola, an obligate oomycetous fungal phytopathogen, is the causal agent of downy mildew in pearl millet plants and a major constraint in the production of pearl millet. A single component of antifungal resistance was introduced into the genome of pearl millet, as preliminary work towards determining its role in the total plant defence system. The approach chosen was to introduce a hydrolytic enzyme, 13-1,3- glucanase, from Trichoderma atroviride (formerly T. harzianum), a soil-borne filamentous fungus, capable of parasitizing several plant pathogenic fungi. It was anticipated that introducing this glucanase gene from T. atroviride which degrades glucan in the fungal cell walls, would significantly contribute to the improvement of resistance against downy mildew. Constructs were prepared containing the gene (gluc78) encoding a 78 kDa beta-1,3- glucanase. The constructs were prepared containing the gluc78 gene driven either by a strong constitutive promoter (ubiquitin promoter, exon and intron) or a wound inducible promoter, the potato proteinase inhibitor ilK gene promoter. The wound inducible promoter includes either an AMV leader' sequence or the rice Act1 intron to obtain higher expression levels in the monocotyledonous plant. The transformation efficiency using the particle inflow gun and the herbicide resistance gene, bar, was improved from 0.02% on a MS based medium, to 0.19 or 0.72% with manA as selectable marker gene on MS or L3 based medium, respectively. However, individual experiments, introducing manA as selectable marker gene, resulted in frequencies of 1.2 and 3%. This translated to one transformation event per plate, which contains on average 31-35 pre-cultured immature zygotic embryos. This is the first report of t he successful introduction and expression of a 13-1,3-glucanase encoding gene from a biocontrol fungus not only under constitutive expression but also under wound inducible expression in a plant. Optimisation of genetic engineering of pearl millet, a cereal crop recalcitrant to transformation, and the introduction of an antifungal transgene, was accomplished in this study. Initial results hint that expression of this transgene enhances resistance to S. graminicola.
AFRIKAANSE OPSOMMING: Die doel van die studie was om 'n betroubare genetiese transformeringsprotokol vir pêrel manna te ontwikkel. Hiervoor moes eerstens 'n regenereerbare genotipe geidentifiseer word. Twedens moes 'n betroubare weefselkultuur en biolistiese transformeringssisteem ontwikkel word. Beide die onkruiddoder bestandheidsgeen, bar, en 'n positiewe selektiewe geen, manA, is vir die doel van die projek onafhanklik in die genoom van pêrel manna in gekloneer. Die optimale sisteem is vervolgens aangewend om 'n geen wat potensieël verbeterde bestandheid teen die biotrofiese swam Sclerospora graminicola wat donsige meeldou by plante veroorsaak, in pêrel manna in te kloneer. 'n Enkele komponent van bestandheid is in die genetiese material van pêrel manna in gekloneer as inleidende werk om die rol van hierdie geen in die totale verdedigingsisteem te bepaal. Die benadering wat gekies was, behels die klonering van 'n hidrolitiese ensiem 13-1,3-glukanase, van Trichoderma atroviride (voorheen T. harzianum), 'n grondgedraagde swam, wat op 'n aantal ander plantpatogene fungus kan parasiteer. Die verwagting is dat klonering van hierdie 13- 1,3-glukanase geen van T. atroviride wat die glukaan verteer in die selwande van swamme, 'n groot verbetering tot die bestandheid teen donsige meeldou sal meebring. Konstrukte is voorberei wat die gluc78 geen bevat wat kodeer vir die 78 kDa beta-1,3-glukanase protein. Die konstrukte wat voorberei is bevat die gluc78 geen geinduseer deur of 'n sterk konstituwe promoter (ubiquitin promoter, exon en intron) of deur 'n wond geinduseerde promoter, die aartappel proteinase inhibeerder ilK geen promoter. Hierdie promoter word gevolg deur of 'n AMV leier volgorde of die rys Act1 intron om verhoogde uitdruk vlakke in monokotiele plante te verseker. As die partikel invloei geweer in kombinasie met die onkruiddoderbestandheidsgeen gebruik word, was die doeltreffendheid van transformasie 0.02% op 'n MS gebasseerde groeimedium. 'n Transformasie doeltreffendheid van onderskeidelik 0.19 en 0.72% is verkry wanneer die manA as selektiewe geen gebruik is op MS of L3 gebasseerde medium. Twee individual eksperimente, waar die manA geen as selektiewe geen gebruik is, het gelei tot 'n transformasie doeltreffendheid van 1.2 of 3%. Dit gee 'n gemiddelde van een transformasie per plaat wat 31 tot 35 voorafgekweekte onvolwasse embrios bevat. Hierdie is d ie eerste verslag van d ie suksesvolle klonering en uitdrukking van 'n 13-1,3-glukanasekoderende geen van 'n swam wat as 'n biologiese beheeragent gebruik word. Hierdie is nie alleenlik onder konstitutiewe uitdrukking nie, maar ook 0 nder wond g einduseerde u itdruk in' n p lant. In hierdie studie is die 0 ptimisering van genetiese verbetering van pêrel manna, 'n graan gewas wat gehard is teen transformasie, deur die klonering van 'n bestandheidsgeen in die genoom van hierdie gewas gedoen. Aanvanklike resultate dui daarop dat die uitdruk van hierdie geen lei tot verbeterde bestandheid teen S. graminicola.
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Ricks, Christian B. "The Prolamins of Pearl Millet". Diss., CLICK HERE for online access, 2007. http://contentdm.lib.byu.edu/ETD/image/etd1969.pdf.

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5

Osman, Mohamoud, Albert Dobrenz, Haile Tewolde y Robert Voigt. "Drought Tolerance in Pearl Millet". College of Agriculture, University of Arizona (Tucson, AZ), 1986. http://hdl.handle.net/10150/200578.

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Teowolde, Haile, Mohamoud Osman, Robert Voigt y Albert Dobrenz. "Stomate Distribution of Three Pearl Millet Genotypes". College of Agriculture, University of Arizona (Tucson, AZ), 1986. http://hdl.handle.net/10150/200555.

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Ratau, Mmaphuti Abashone. "Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures". Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2773.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.
The aim of this study was to evaluate the physical, chemical and sensory characteristics of non-alcoholic pearl millet beverage produced using isolated and purified cultures of bioburden lactic acid bacteria (LAB). Traditional non-alcoholic pearl millet beverage (TNAPMB) was produced through spontaneous fermentation. The slurry was fermented for 36 h at 37°C while monitoring the microbial growth at 3 h interval. LAB were grown on deMan, Rogosa and Sharpe agar and identified using Vitek 2 system. The initial numbers of LAB were 7.04 log cfu/ml and increased to 8.00 log cfu/ml after 21 h. The beverage was dominated by LAB and contaminants and their survival was in succession. LAB from the genera Leuconostoc, Pediococcus, Streptococcus and Enterococcus were the main fermenting species in TNAPMB. Pearl millet extract (PME) was produced by hydrating pearl millet flour (PMF) with water (1:10, PMF:Water). To the mixture sprouted rice flour (10%), ground ginger (10%) and pectin (0.6%) were added. Stable PME was used in the production of plain non-alcoholic pearl millet beverage (PNAPMB). PME was pasteurized at 98°C for 30 min, hot filled and cooled to 25°C. The fluid was inoculated with Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum each at 0.05, 0.075 and 0.1%, respectively, using factorial design and fermented for 18 h at 37°C. The pH of the beverage ranged between pH 3.32 and pH 3.90. L. mesenteroides, P. pentosaceus, E. gallinarum, the interaction between L. mesenteroides and P. pentosaceus and the interaction between L. mesentoroides and E. gallinarum had a significant effect (p ˂ 0.05) on the pH of PNAPMB except the interaction between P. pentosaceus and E. gallinarum (p = 0.631). The total titratable acidity (TTA) of the beverage ranged from 0.50 to 0.72%. All cultures had a significant influence (p ˂ 0.05) on the TTA of the beverage with the exception of the interaction between L. mesenteroides and E. gallinarum (p = 0.102). However, Monte Carlo simulation showed that E. gallinarum caused an increase in the pH and a decrease in the TTA of the beverage. During fermentation, the pH of the beverage is desired to decrease while the TTA increases, hence E. gallinarum was removed. The interaction between L. mesenteroides and P. pentosaceus at 0.05% and 0.025%, respectively produced an acceptable PNAPMB with potential for commercialization. Furthermore, moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced by adding 4% of moringa (Moringa oleifera) leaf powder extract during the production of PNAPMB. The physicochemical, nutritional, microbial (LAB) and sensory characteristics of the PNAPMB, MSNAPMB and TNAPMB were determined. LAB were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log cfu/ml and 3.58 to 8.38 log cfu/ml in PNAPMB and SNAPMB, respectively. The pH of PNAPMB decreased from pH 5.05 to pH 4.14 while the pH of MSNAPMB decreased from pH 5.05 to pH 3.65 during the 18 h fermentation. The growth of LAB during fermentation had a significant effect (p < 0.05) on the pH of the beverages. The TTA increased from 0.14 to 0.22% and increased from 0.17 to 0.38%, in PNAPMB and MSNAPMB, respectively. The TTA of the beverage was affected significantly (p < 0.05) by the 18 h of fermentation. The protein content was 1.62, 2.17 and 1.50% in PNAPMB, MSNAPMB and TNAPMB, respectively. PNAPMB sample was deemed acceptable in comparison to the MSNAPMB. The total colour difference (ΔE) was 5.91 and 10.60 in PNAPMB and MSNAPMB, respectively in comparison to the TNAPMB. Volatile compounds with beneficial effect such as anti-inflammatory and anti-pathogenic properties were identified in the beverages. Principal component analysis indicated that the variations in characteristics of PNAPMB and MSNAPMB could be explained using total fat, saturated fat, total sugar, ash, moisture, proteins, chroma (C), hue and b*. The results showed that isolated pure cultures could be used as starter cultures in the production of non-alcoholic cereal beverages at a commercial level with predictable quality and safety properties.
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Semisi, Semisi Toaolamai. "Interactions of downy mildew fungus Sclerospora graminicola (Sacc.) Schroet and pearl millet Pennisetum americanum (L.) Leeke". Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.253467.

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Crampton, Bridget Genevieve. "Elucidation of defence response mechanisms in pearl millet". Thesis, Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-10132008-143627.

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Jones, Elizabeth. "Mapping quantitative trait loci for resistance to downy mildew in pearl millet". Thesis, Bangor University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387360.

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Libros sobre el tema "Pearl millet"

1

S, Khairwal I., ed. Pearl millet breeding. Enfield, N.H: Science Publishers, 1999.

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National Grain Pearl Millet Symposium (1st 1995 Tifton, Ga.). First National Grain Pearl Millet Symposium. Editado por Teare I. D. 1931-, Woodruff John, Wright David L, Coastal Plain Experiment Station, University of Georgia. Cooperative Extension Service. y United States. Agricultural Research Service. [Tifton, Ga.?: Coastal Plain Experiment Station?, 1995.

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Thakur, R. P. Screening techniques for pearl millet diseases. Patancheru: International Crops Research Institute for the Semi-Arid Tropics, 2011.

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Tonapi, Vilas A., Nepolean Thirunavukkarasu, SK Gupta, Prakash I. Gangashetty y OP Yadav, eds. Pearl Millet in the 21st Century. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-99-5890-0.

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Purohit, S. D. An evaluation study of bajra minikit programme: A case study of Jaipur District in Rajasthan. Vallabh Vidyanagar, Gujarat: Agro-Economic Research Centre, Sardar Patel University, 1989.

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Shetty, S. V. R. Strengthening sorghum and pearl millet research in Mali. Patancheru, A.P: International Crops Research Institute for the Semi-Arid Tropics, 1991.

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Mallet, Michel. Mahangu post-harvest systems: A summary of current knowldege about pearl millet post-harvest issues in Namibia : reserach report. Windhoek: Min. of Agr, Water & Rural Dev., 2001.

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SADC/ICRISAT Regional Sorghum and Pearl Millet Workshop (1994 Gaborone, Botswana). Drought-tolerant crops for Southern Africa: Proceedings of the SADC/ICRISAT Regional Sorghum and Pearl Millet Workshop, 25-29 Jul. 1994, Gaborone, Botswana. Patancheru: International Crops Research Institute for the Semi-Arid Tropics, 1996.

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Buerkert, Andreas. Effects of crop residues, phosphorus, and spatial soil veriability on yield and nutrient uptake of pearl millet (pennisetum glaucum L.) in Southwest Niger. Stuttgart: Verlag U.E. Grauer, 1995.

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Mallet, Michel. Mahangu post-harvest systems: A summary of current knowledge about pearl millet post-harvest issues in Namibia : research report. Windhoek: Ministry of Agriculture, Water, and Rural Development, Directorate of Planning and Namibian Agronomic Board, 2001.

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Capítulos de libros sobre el tema "Pearl millet"

1

Palit, Paramita, Pooja Bhatnagar Mathur y K. K. Sharma. "Pearl Millet". En Alien Gene Transfer in Crop Plants, Volume 2, 75–83. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9572-7_4.

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Hanna, W. W. "Pearl Millet". En Hybrid Cultivar Development, 332–43. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-07822-8_13.

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Yadav, H. P., S. K. Gupta, B. S. Rajpurohit y Nisha Pareek. "Pearl Millet". En Broadening the Genetic Base of Grain Cereals, 205–24. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-3613-9_8.

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Tharanya, Murugesan, Jana Kholová, Kaliamoorthy Sivasakthi, Thiyagarajan Thirunalasundari y Vincent Vadez. "Pearl Millet". En Water-Conservation Traits to Increase Crop Yields in Water-deficit Environments, 73–83. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56321-3_10.

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Govindaraj, Mahalingam y Mahesh Pujar. "Pearl Millet". En Compendium of Crop Genome Designing for Nutraceuticals, 1–24. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-3627-2_7-1.

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Hanna, Wayne W., David D. Baltensperger y Annadana Seetharam. "Pearl Millet and Other Millets". En Agronomy Monographs, 537–60. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2016. http://dx.doi.org/10.2134/agronmonogr45.c15.

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Burton, Glenn W. "Breeding Pearl Millet". En Plant Breeding Reviews, 162–82. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9781118060988.ch6.

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Satyavathi, C. Tara, S. Mukesh Sankar, Sumer Pal Singh, Chandan Kapoor, S. L. Soumya y Tripti Singhal. "Pearl Millet Breeding". En Fundamentals of Field Crop Breeding, 309–66. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-9257-4_6.

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Hoseney, R. C., D. J. Andrews y Helen Clark. "Sorghum and Pearl Millet". En Agronomy Monographs, 397–456. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/agronmonogr28.c9.

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Bui-Dang-Ha, D. y J. Pernes. "Pearl Millet (Pennisetum americanum L.)". En Biotechnology in Agriculture and Forestry, 234–80. Berlin, Heidelberg: Springer Berlin Heidelberg, 1986. http://dx.doi.org/10.1007/978-3-642-61625-9_14.

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Actas de conferencias sobre el tema "Pearl millet"

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Kinanu, Grace Safari, Dasel Wambua Mulwa Kaindi, Prof Wambui Kogi-Makau y Dr Diana Mwendwa Marangu. "Pearl Millet and Honey Bee Brood: A Systematic Review on Nutritional Composition, and Other Characteristics with Combination Advantage to Model A Supplement". En 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-16.

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Pearl millet is one of the crops that thrive well in the Arid and semi-Arid lands (ASALs). However, its utilization, market, and processing are limited. Honey bee brood similarly, is also producible in the ASALs. However, though the duo is readily consumed as food, little processing is evident especially in relation to ASALs. From the previous literature, untapped potential for food security exists provided enhanced production, processing and utilization of these products in ASALs. However, there is limited systemic reviews on characteristics of pearl millet and honey bee brood. This systemic literature review was aimed at determination of the biochemical, nutritional and sensory characteristics as well strengths and weaknesses for combination of the two to form a supplement for treatment of moderate wasting among children The study concluded that both pearl millet and honey bee brood are consumed worldwide as food. Twenty-six studies were included in this study. Pearl millet was presented to have high calorie, high protein, and balanced micronutrients. Honey bee brood was described as rich in amino acids and fats. Combining the two in conventional diet would provide adequate nutrients for humans when utilized for food. Due to the presence of high contents of balanced amino acids, especially leucine, histidine, high calorie nature in pearl millet and bee brood, the two can be formulated to a supplement which can cause weight gain and cure in moderate wasting. Keywords: Pearl Millet, Honey Bee Brood, Arid and Semi-Arid Lands, Moderate wasting, Supplementary Foods.
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Xiaorong Wu, Donghai Wang, Scott R. Bean y Jeffrey P. Wilson. "Ethanol Production from Pearl Millet by Using Saccharomyces cerevisiae". En 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21035.

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Munjal, Pavas Neha y Uma Kamboj. "Study of physico-chemical properties and spectral data of pearl millet". En THE FOURTH SCIENTIFIC CONFERENCE FOR ELECTRICAL ENGINEERING TECHNIQUES RESEARCH (EETR2022). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0164351.

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Sharma, Bunty, Laxman Chugh, Vivek K. Singh, Meenakshi Sood, Meenakshi Dhiman y Ujjawal Sharma. "Effect of storage on fat hydrolysis system in pearl millet flour". En DIDACTIC TRANSFER OF PHYSICS KNOWLEDGE THROUGH DISTANCE EDUCATION: DIDFYZ 2021. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0081128.

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Pimentel, Mariana Pinheiro Costa, ALEXANDRE MARTINS ABDAO DOS PASSOS, Sylvain Prigent, Cédric Cassan, Mariana Simões Larraz Ferreira, Pierre Pétriacq y Millena Cristina Barros Santos. "INSIGHTS INTO PEARL MILLET (PENNISETUM GLAUCUM (L.) R. BR.) PHENOTYPIC DIVERSITY BY PREDICTIVE METABOLOMICS". En VI Simpósio de Alimentos e Nutrição. Rio de Janeiro, Rio de Janeiro: Even3, 2024. http://dx.doi.org/10.29327/simposio-alimentos-nutricao.809611.

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"Extraction of juice from sweet pearl millet and sweet sorghum using two experimental press prototypes". En 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141893603.

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Sankararao, Adduru U. G., P. Rajalakshmi, Sivasakthi Kaliamoorthy y Sunitha Choudhary. "Water Stress Detection in Pearl Millet Canopy with Selected Wavebands using UAV Based Hyperspectral Imaging and Machine Learning". En 2022 IEEE Sensors Applications Symposium (SAS). IEEE, 2022. http://dx.doi.org/10.1109/sas54819.2022.9881337.

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Chandrashekhar, Harsha K., Gunjan Singh, Arya Kaniyassery, Thorat Sachin Ashok, Roopa Nayak, Thokur Sreepathy Murali y Annamalai Muthusamy. "Synthesis and characterization of copper oxide nanoparticles and its influence on pearl millet (Pennisetum gluacum L.) under drought conditions". En 7th International Conference on Theoretical and Applied Nanoscience and Nanotechnology. Avestia Publishing, 2023. http://dx.doi.org/10.11159/tann23.120.

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"Storage mode and pressing delay effects on juice extraction and sugar content of the biomass of sweet pearl millet and sweet sorghum". En 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141893575.

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Reid, Rachel E. B., Lily Sanborn, Ellen Lalk, Fiona Marshall y Xinyi Liu. "CAN CARBON ISOTOPE VALUES IN THE SEEDS OF A C4 PLANT (PEARL MILLET, PENNISETUM GLAUCUM) SERVE AS A PROXY FOR PAST WATER MANAGEMENT PRACTICES?" En GSA Annual Meeting in Indianapolis, Indiana, USA - 2018. Geological Society of America, 2018. http://dx.doi.org/10.1130/abs/2018am-320520.

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Informes sobre el tema "Pearl millet"

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Horton, David R., Victoria Soroker, Peter Landolt y Jocelyn Millar. Optimization and field-testing of synthetic sex attractants for two psyllid pests of pears (Hemiptera: Psyllidae). United States Department of Agriculture, octubre de 2011. http://dx.doi.org/10.32747/2011.7594407.bard.

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OBJECTIVES OVERVIEW Improve field activity of pheromone Evaluation of the seasonality of psylla reproduction Evaluate the seasonality of female attractiveness (pheromone production) Evaluate seasonality of male response to synthetic pheromone components Develop practical use for pheromone Test psylla trapping by synthetic pheromone impregnated in rubber septa (provided by J. Millar, cooperator in USA). Test a sprayable formulation of pheromone developed by D. Horton (USA cooperator) SIGNIFICANT FINDINGS No consistent seasonality in female attractiveness was observed. Female attractiveness was observed in winter forms in the end December and in May-June in summer forms. C. bidenshas a very distinct but short period of low mating rate, that is associated with low ovarian development. This short period of low ovarian development and low mating rate cannot be considered as a reproductive diapause. Ovarian development is inhibited by short day photoperiod especially in presence of low temperatures. Male attraction to individual synthetic putative pheromone components is not strong and fluctuates seasonally. While 7MeC27was attractive to males of the winter form, it was not attractive to the summer forms in the beginning of the summer. These data are in accordance with differences in cuticular profiles of winter and summer attractive females vs non attractive ones. Cuticular profile of females shows significant seasonality and difference according to their attractiveness to males especially in summer time. Differences between attractive and non-attractive females is based on several compounds . Female attraciveness in summer and winter is apparently based on a different combination of chemical cues, but 7meC27 is one of the common components to both mixtures. These two last findings are likely to be the main reason for our failure to have consistent success in trapping C. bidensin the field. It seems that a sprayable formulation of pheromone on the pear is better way of pheromone application to attract psyllid then the impregnated rubber septa, but additional trials are needed.
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