Systems of aerial spraying for soybean rust control

The soybean rust caused by Phakopsora pachyrhizi is considered the main soybean disease and consequently the appropriate selection and the use of spraying equipment are vital for its control. The aim of this study was to evaluate the performance of aerial application equipment for soybean rust control. It was used: Micronair AU 5000 at 10 L ha-1 (with oil) and at 20 L ha-1 (without oil); Stol ARD atomizer at 10 and 20 L ha-1 (both with oil) and Spectrum (electrostatic) at 10 L ha-1 (without oil). The adjuvant was cotton oil (1.0 L ha-1) with emulsifier (BR 455) at 0.025 L ha-1. The field trial was set up at the 3rd fungicide application, when f four replications of each treatment. There were no statistical differences among treatments related to fungicide deposits by at a Confidence Interval of 95%. It was observed that the best results were obtained with Micronair (10 L ha-1 with oil), Stol (20 L ha-1 with oil) and electrostatic system at 10 L ha-1 with the lowest relative humidity (64%).

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum extracted from whole and crushed nutlets with the Soxhlet and SFE-COs methods showed the following ranges of water absorption capacity of 62.64 to 143.66 g/g, water adsorption capacity of 0.69 to 1.35 g/g, and water and oil holding capacity of 100 to 149.28 g/g and19.5 to 40.4 g/g, respectively. The rheological behavior exhibited by the gums was pseudoplastic or shear thinning. From a functional perspective, chia gum is an important food component due its emulsifier and stabilizer potentials.