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Germinated grain has been gaining popularity owing to its beneficial effect on human health. In this research, whole wheat samples obtained after three days and five days of germination were analyzed for biochemical components and mixing characteristics. Three days of germination caused severe initial degradation of SDS‐insoluble glutenin macropolymers, which was accompanied by deterioration of mixing characteristics. Proteolysis during germination resulted in a significant increase of free amino acid concentration. For example, free asparagine concentration increased significantly after five days of germination. γ‐Aminobutyric acid concentration, which was undetectable in nongerminated grain, also increased substantially during germination. Phenolic concentration and antioxidant activity level were elevated exponentially during germination, showing a high linear correlation between them (r = 0.999, P < 0.05). These findings indicate that germinated wheat flour may be a valuable ingredient for functional foods because of its increased levels of certain phytochemical components that are beneficial to human health.

The influence of nitrogen (N) forms and chloride (Cl) on solution pH and ion uptake in the hydroponic culture of Ageratum houstonianum [ammonium (NH 4 + )-tolerant] and Salvia splendens (NH 4 + -sensitive) for a period of 216 hours was investigated. The pH of the hydroponic solution (initially 6.50) containing either NH 4 + or NH 4 + +nitrate (NO 3 -) was drastically lowered (3.08), whereas that of the same solution containing NO 3 -was raised (7.74). Solution pH changed more by ageratum than by salvia. The solution Cl -concentration did not influence pH significantly. However, addition of Cl -in the solution lowered transpiration rate in both NH 4 + and NO 3 -treatments. Total N uptake was the greatest in the NH 4 + + NO 3 -treatment and the lowest in the NO 3 -treatment. In the NH 4 + + NO 3 -treatment, NO 3 -uptake was suppressed by NH 4 + (to about 50%), while NH 4 + uptake was not affected by NO 3 -. The rate of Cl uptake was the lowest in the NH 4 + treatment, but was similar in the NH 4 + +NCy and NCy treatments. Uptake of potassium (K + ), dihydrogen 1344 JEONGANDLEE phosphate (H 2 PO 4 -), sulfate (SO 4 -2), manganese (Mn +2 ), and zinc (Zn +2 ) was significantly enhanced in the NH 4 + treatment. The uptake rate of calcium (Ca +2 ) and magnesium (Mg +2 ) was the highest in the NO 3 -treatment. Absorption of copper (Cu +2 ) and boron (B) was not affected by N source. Ion uptake was more stable in the solution containing both NH 4 + and NO 3 -than in the solution containing either NH 4 + or NO 3 -. The uptake rate of total N, NH 4 + , NO 3 -, Mn +2 , Cu +2 , and Zn +2 was higher, whereas that of Cl -and molybdenum (Mo) was lower in ageratum than in salvia. Amounts of total anion (TA) and total cation (TC) absorbed, the sum of TC and TA, and the difference between TC and TA (TC-TA) were affected by N source, Cl -level, and their interactions. The NO 3 treatment, as compared to the NH 4 + or the NH 4 + + NO 3 -treatment, reduced total cation and anion uptake while increasing TC-TA, especially in the absence of Cl". Plant tissue ion contents were also affected by N source and Cl" level.

The influence of elevated levels of micronutrients on the growth and flowering of French marigold (Tagetes patula L.) was investigated. Plants were grown with nutrient solution containing 0.25, 0.5, 1, 2, 3, 4, 5, or 6 mM boron (B), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), or zinc (Zn) and toxicity development was monitored. The threshold micronutrient concentrations that induced visible foliar 1

Effect of drying (solar and oven), blanching (steam and water), and chemical pretreatments (lemon juice, vinegar, and potassium bisulfite) on oyster mushroom (Pleurotus ostreatus) quality was studied. Total phenolic content, total flavonoid content, ergothioneine, oxygen radical absorbance capacity, moisture, mineral content, protein, and mold infestation were evaluated. Ergothioneine and total phenolics were lower in blanched mushrooms compared to un‐blanched ones. Total flavonoids were highest in water blanched (2.87 ± 0.32–5.98 ± 0.41 mg/g, dry wt.) and least in un‐blanched mushrooms (1.16 ± 0.16–0.3.46 ± 0.3 mg/g, dry wt.). Among the chemical pretreatments, higher total phenolics were observed with vinegar and potassium bisulfite treatments. Blanching resulted in lower K, Mg, Na, S, and P content. Mineral nutrients varied with chemical pretreatments. Blanching followed by either lemon juice or no chemical treatment resulted in high mold infestation. Among the un‐blanched samples, those treated with vinegar had the least mold. Drying method, blanching, and chemical pretreatments affect oyster mushroom quality as demonstrated in this study. Practical applications This study focuses on drying and pretreatment methods that can be adopted in resource limited environments. The study shows no difference in the observed nutritional attributes of solar and oven dried mushroom, hence where solar energy is the only option for drying, there is no consequence incurred. While commercial processors have access to several preservation treatments, this may not be so for the subsistence producer. The use of lemon juice, vinegar, or blanching would be inexpensive thus practical even where resources are limited. Since mushroom consumers place much value nutritional and antioxidant properties, knowledge of how these simple inexpensive preservation methods may affect these quality characteristics may help inform preservation decisions.

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In an effort to promote commercial vegetable production in North Dakota and to determine the cabbage (Brassica oleracea L. Capitata Group) hybrids best adapted to this area, we conducted cabbage variety trials from 1993 to 1997 at the Oakes Irrigation Research Site in North Dakota. We evaluated cabbage yield and quality characteristics, and also demonstrated cabbage production to farmers in this area. Cabbage grows very well in North Dakota. Highest yields were in 1996 when temperatures in May were coolest. Lowest yields were in 1994 when May temperatures were the hottest. Hybrids with the highest yields and best appearance included `Gideon', `Bronco', and `Royal Vantage' for the fresh market, and `Fresco', `Cheers', `Bravo', and `Bronco' for the processing market. Despite differences in weather over the 5 years of the study, cabbage hybrids were fairly consistent as to yield and quality characteristics. Suitability of cabbage hybrids for coleslaw and shredded cabbage was tested through sensory evaluations in 1993. `SCB8101', `Stonehead', `Hinova', `Green Boy', and `Charmant' scored highest on these sensory evaluations in this single-year test.

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