Scientific Papers Series B Horticulture

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Scientific Papers. Series B, Horticulture. Vol. LVII, 2013Print ISSN 2285-5653, CD-ROM ISSN 2285-5661, Online ISSN 2286-1580, ISSN-L 2285-5653TECHNICAL ASPECTS CONCERNING THE QUALITY PRESERVATIONIN FRESH AND DEHYDRATION OF APRICOTSMarian VINTILResearch and Development Institute for Processing and Marketing of the Horticultural Products -Bucharest, No. 1A, Intrarea Binelui Street, District 4, 042159, Bucharest, RomaniaAbstractCorresponding author email: mavintila@yahoo.comThe researches carried on in ICDIMPH-Horting had in view to emphasize the influence of the variety and post-harvesttemperature on quality preservation in fresh and dehydration of apricots from internal production. In this way, threevarieties of apricots (Royal, Mari de Cenad, Cea mai buna de Ungaria), coming from the same orchard and beingsimultaneously harvested, were kept in different conditions (environmental temperature, refrigeration and cold storage)for testing the capacity of quality preservation of fresh fruits. At the same time,the apricots have been tested duringdehydration process, the researches being focused on conduct, quality and output of the product. Taking intoconsideration losses level and the evolution of firmness and some chemical components, resulted that in environmentalconditions Royal variety gave better results, Cea mai buna de Ungaria emphasized its good behaviour in refrigeratedrooms and Mari de Cenad kept better quality than the others in cold conditions. Concerning dehydration, the resultsstated that the variety and maturity stage influence the output and duration of the process. The variety Mari de Cenadregistered the highest drying ratio and the shortest time for dehydration process.Key words: apricots, storage, dehydration, quality preservation.INTRODUCTIONThe apricots are very appreciated on local andinternational markets. Growing conditions arealso very good in our country, every yard fromthe south part of the country having some treeswith savory sweet fruits. In Romania are manylocal valuable varieties, but foreign varietiesare also grown with good results in specificconditions from different areas.Differing from other countries that considerapricots exports (fresh, dehydrated orprocessed) a good income resource, our apricotproduction is in present time only an internaland seasonal resource. Romanian fresh apricotscan be found on the market only 1-2 monthsduring main harvesting period, the importedlots covering the market demand in the rest ofthe year. And the presentation on the market ispoor in comparison with the imported fruits.This old deficiency is still present despite ECRegulation 851/2000 and Romanian StandardSR 3178/2003 containing precised rulesregarding the packaging and presentation forselling.In order to assure the preservation of thequality and to prolong the trading time ofhorticultural products, actual postharvest121technologies are based on cold chain used fromthe producer to the consumer.The storage optimum temperaturerecommended by Cantwell M., 2002 andHardenburg and colab. 1986 is -0,5...0ºC and90-95% relative humidity. The authors do notrecommend controlled atmosphere for freshapricots. Jamba A. and Carabulea B.,2002 areconsidering that the proper temperature for coldstorage of apricots is 0…+0,5ºC and 7...+10ºCfor refrigeration purpose. They admit CA with3% O2 si 5% CO2 for extension of cold storagelife of apricots.In order to find out the behavior of the apricotsfrom internal production in different storageconditions (ambiental temperature, refrigeratedand cold storage), specific comparativeresearches have been done in ICDIMPH-Horting institute using three varieties from theactual range of cultivars.The dehydration of fruit and vegetables hasmany advantages, among which can be:- all over the year consuming, especiallyduring the fruits and vegetable absence,ensuring the human body needs withvitamins, minerals and other components
which sustain the immune system and itsbalance;- using, whatever the time of the year, of thefood recipes based on vegetables and fruits,by the rehydration of industrial driedproducts, both in restaurants and inpizzerias, bakeries and candied fruits;- the dried fruits and vegetables with a richcontent in vitamins and minerals, besidestheir important role in the diet, helps toprevent cardiovascular and digestive tractdiseases;- the dried foods have high nutrient contentin low volume and weight, about 5-7 timesless compared to the fresh ones, presenting asignificant advantage in storage andtransport.MATERIALS AND METHODSThe organization of experimental variants havebeen done on the basis of variety and storageconditions and that is presented in table 1.Table 1. Organization of apricot experimentsVariant VarietyStorage conditionsEnvironmental (20-V1 Royal22°)V2 - idem - Refrigeration (10-12°)V3 - idem - Cold storage (3-5°)Environmental (20-V4 Mari de Cenad22°)V5 - idem - Refrigeration (10-12°)V6 - idem - Cold storage (3-5°)Cea mai buna de Environmental (20-V7Ungaria22°)V8 - idem - Refrigeration (10-12°)V9 - idem - Cold storage (3-5°)Preparation of apricot experiments is illustratedin the figure 1.Figure 1. Apricot experiments during preparationApricots belonging to three varieties (Royal,Mari de Cenad and Cea mai buna de Ungaria)were stored in different thermal conditions(environmental temperature, refrigeration andcold conditions). The evolution of losses (byweight and decay), structural firmness andsome chemical fruit compounds during storagehave been determined.The experiments was developed in 2012, onthe dehydration plant existing in the pilotstation of ICDIMP-Horting Bucharest.The dehydration plant used (fig. 2) is consistof vegetables and fruit dryer (70-300 kg / batchcapacity), using hot air as drying agent. Theinstallation program allows measurement andautomatic/manual programming (Figure 3)of working parameters: temperature, humidity,air speed, driving valve and it is provided withan interface for connection to PC for dataacquisition.Drying temperature was 65-70 0 C, held in thisarea for 12 hours. During the dehydrationprocess was followed the evaluation of thecombined effects of various drying parameters,such as drying temperature, speed and directionof the stream of air movement.122
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SCIENTIFIC PAPERSSERIES B. HORTICUL
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SCIENTIFIC COMMITTEE Bekir Erol AK
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Fructification - Florin Constantin
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Phenological Studies on Some Variet
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Scientific Papers. Series B, Hortic
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Table 2. The organoleptic appreciat
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processes become even slower and th
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- usingselectedbacteriafromm Leucon
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To organoleptic analysis of the win
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works were pickling the cucumbers i
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days after removal of weeds by burn
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it appears that the culture has gro
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Maintainance of the genetic structu
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Table 3. Interaction variety of dwa
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Experimental scheme is situated in
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improvement especially laboratory s
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Table 1 shows the type 2x3x2 trifac
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Neamtu G., Gheorghe Campeanu, Carme
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Experience consisted of the followi
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Table 7. Total production on plantV
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vineyard, several methods were used
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Table 4. Structure and number and r
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gets serious role through the ferme
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Table 3. Element content of the ber
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Figure 4. The length of internodes
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The process of fruit forming was de
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Page 72 and 73: Compomist F1 hybrid reaches value o
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Page 76: Figure 2. Experimental results repr
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Page 81 and 82: and quality of organic potatoes for
Page 83 and 84: Petri dishes, the pathogenic fungi
Page 85 and 86: Variant 4R 2 11.0 4.0 15.0 7.0 22.0
Page 90 and 91: Analyzing the dynamics of the total
Page 92 and 93: Table 2. Indicative data on volumes
Page 96 and 97: Table 3. The Influence of the level
Page 98 and 99: Table 8. The Influence of irrigatio
Page 102 and 103: Figure 1. The aspect of apples from
Page 104: Conclusions on changes in chemicalc
Page 107 and 108: RESULTS AND DISCUSSIONSRaspberry is
Page 109 and 110: CONCLUSIONSAs a result of scientifi
Page 111 and 112: observations were made on phenologi
Page 113 and 114: Figure 1. Flowering period and blac
Page 118 and 119: content, A-acidity content) to the
Page 120 and 121: sugar accumulated in grapes and 1,0
Page 124 and 125: Figure 2. DryerFigure 3. Programmer
Page 126 and 127: Appearance of the apricots after 5
Page 130 and 131: where: P F represent the coordinate
Page 134 and 135: Table 2. The production obtained at
Page 136 and 137: As shown in figures 5 and 6 the vit
Page 140 and 141: At two weeks from planting it was a
Page 142 and 143: If we take into account the both fa
Page 146 and 147: F1 - + infectedF2 - + infectedF3 +
Page 148: HORTICULTURALBIODIVERSITY ANDGENETI
Page 151 and 152: RESULTS AND DISCUSSIONSFruit charac
Page 156 and 157: The chorology maps of Artemisia alb
Page 158 and 159: Figure 5. Chorology of Artemisia le
Page 162: Molecular differentiation showed a
Page 165 and 166: The characterization of the grapevi
Page 167 and 168: Figure 4. Amino acid profile of the
Page 169 and 170: Table 4. The significance of differ
Page 171 and 172: The studied phenophases (table 1),
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REFERENCESCapusan Janina, 2013. Rez
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Neoaliturus fenestratus Herrich-Sch
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occurrence in western part of Roman
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Pop 3 = Population 3 obtained by cr
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well adapted in our country, and th
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Variations in acidity of the variet
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grape. Analele Universitatii din Cr
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Flow cytometry has proved to be an
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cell nuclei, using chromosome count
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Figure 1. Prekos F1Figure 4. Prekos
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Interpretation of the results conce
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Photo 1- Redhaven (Control)The Roma
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Dry matter (determinate refractomet
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was evaluated by using a large-size
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During the growing season have been
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Likewise, vitamin C content of ‘G
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Figure 2. Air temperature (°C) in
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REFERENCESAnconelli S., Antolini G.
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Taking into the account these and t
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postharvest decays in fruits and ve
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manure semifermentated. In vegetati
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Figure 1. Prima Cl. 1022 varietyThe
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temperature required for a differen
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MATERIALS AND METHODSTo accomplish
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climate (IH4), becomes for this yea
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quantities of sugar accumulated in
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ibosomal to investigate 13 species
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Biogeography of Genus MangiferaTwo
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productionand uses. Center for trop
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analysis of variance to express the
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highlighted by a correlation coeffi
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without heat and in open field. Cro
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ut the fruit had a reduced number o
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Genetic autochthonous heritage wasi
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Table 1. The main characteristics o
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Data were subjected to statistical
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Also, the dry biomass and root leng
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“Clapp’s Favorite” in 2011 wh
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2012 the order was “Conference”
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microspore to mature pollen, determ
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microspores at certain date. Micros
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viin utilizate ca genitori potentia
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The objective of this paper, is to
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Table 1. Relationship between germi
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Figure 2. Tassels lengthIn case of
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ORNAMENTAL PLANTS,DESIGN ANDLANDSCA
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of Chisinau, also the old parks. Fo
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y cambium on the very center - meth
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flower is fully colored. Postharves
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Results from table 8 shows that Mar
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Pinus sylvestris ‘Gold Coin’, R
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Figure 4. Excelsa (H 18/1)Descripti
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Figure 1. Plants in cellular trays
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espectively 69%, followed by hybrid
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observations made on the plants of
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The values of pH diminished in all
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Figure 5. Content of total soluble
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Figure 1. Plan of Bran domain (Ion
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Carol the second, her brother, on h
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Figure 14. Tea house in the natural
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Cults, and in conformity with the c
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consult the scientific novelties an
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,,The restoration is the methodolog
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MATERIALS AND METHODSThe chorology
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Merce, 2011; Zamfirescu, 2010) (IAS
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experiment because it shows and ill
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among all the administrations, exce
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solution known as AKN. Content: pot
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As shown in the figure, Chrysal is
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MotivationsOfferprospectingCustomer
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conclude the presented case, with k
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Also, comparative studies, concerni
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done before. Also the speed of the
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as Marcellus theatre or Trajan foru
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ian regime, by huge contradictions
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Pyongyang, the hidden cityThe capit
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“ordinary” buildings as the gen
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- The Writer’s Rotunda“The cons
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Figure 4. Vegetation planRegarding
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Figure 9. BenchesVasesThere are 4 k
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REFERENCESPanoiu A., 2011, Evolutia
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RESULTS AND DISCUSSIONSResults of t
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Figure 5. Average growth rate of
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In 2012 there were higher onset tem
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fact that root injuries is the majo
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We recommend that the species and c
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and parameters of quality. The phys
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AESTHETICALLEVEL OFAPPROACHLEVEL OF
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REFERENCESArchibugi F., 1997. The E
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Figure 1. Optimized version of comp
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CONCLUSIONSThe optimized version (F
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etween 182-212 g/l, the lowest valu
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CONCLUSIONSThis study showed that 2
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RESULTS AND DISCUSSIONSFor this pur
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according to quality class.The calc
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third party countries who wish to b
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Stakeholder comments concerned nota
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Figure 2. The „Eco-leaf” logo o
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identified to facilitate its tracea
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- Analysis reports;This document ma
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Table 1. Sampling procedures applic
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Table 2. Example of sampling proced
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should be 5 kg.” According to thi
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One of the first and simplest condi
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of RIN transcription factor in ethy
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oriented towards the centre of the
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Figure 5. Macroscopic view of the c
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Related to the process of the evolu
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efore it is printed using the main
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Imposition of the pot is done every
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Figure 8. Test of Strength Vetiver
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Table 3 defines LSD test for genoty
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