We measured the effect of no‐till on pesticide volatilization in a side‐by‐side comparison of volatilization rates from no‐till (NT) and conventionally tilled (CT) fields. Volatilization rates were determined using the theoretical profile shape method for 10 of the 26 d following application. Soil and mulch residues were also measured. Volatilization losses of fonofos (O‐ethyl S‐phenyl ethylphosphonodithioate) and chlorpyrifos [O,O‐diethyl O‐(3,5,6‐trichloro‐2‐pyridyl) phosphorothioate] from the NT field were two to four times volatilization losses from the CT field. As much as one‐half of the application volatilized during 26 d. Volatilization of atrazine [6‐chloro‐N‐ethyl‐N′‐(1‐methylethyl)‐ 1,3,5‐triazine‐2,4‐diamine] was also greater from NT, but only 1 to 2% of the application volatilized. Maximum volatilization rates were usually measured at midday, indicating that volatilization was not limited by soil dryness. Over the 26 d of the experiment, volatilization decreased faster than pesticide residue was depleted, suggesting residues were becoming more strongly sorbed to soil and/or mulch, or were becoming less accessible to the surface.
Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results:The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.