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La mancha larga causada por Rhizoctonia es una de las enfermedades mas comunes y severas de cespedes de clima calido en georgia y en los Estados Unidos. La publicacion contiene informacion importante en la biologia del gente causal, descripcion detallada de los sintomas de la enfermedad (con fotografias de alta definicion), informacion relevante y reciente en las condiciones que favorecen la enfermedad, asi como los metodos de control cultural, genetico y quimico. Esta publicacion es dirigida a profesionales, consultores, agentes de extension y publico en general.
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In the state of Georgia, gray leaf spot (GLS) primarily affects St. Augustinegrass (Stenotaphrum secundatum) and is particularly chronic and damaging in the coastal area of the state. This publication contains important information on the biology of the causal agent, detailed description of the disease symptoms (aided by high-quality, detailed pictures), relevant up-to-date information on conditions favoring the disease, as well as cultural, genetic, and chemical methods of control. The publication is intended for turfgrass professionals, consultants, county faculty, homeowners, and the general public.
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• Las siguientes páginas “Limpieza ecológica: Recetas para un Hogar Saludable”, deben
imprimirse por las dos caras de un papel de calidad gruesa.
• Las recetas con números impares se imprimirán en un lado de la cara del papel y las de
números pares en el otro lado de la cara del papel.
• De tal manera, cada receta puede cortarse y laminarse (o usted puede laminar la página
completa y después cortar cada receta por separado).
• Abra un hueco en el espacio de la parte superior izquierda de cada receta.
• Tenga cuidado, no haga el hueco cerca del borde de la receta, donde se pueda romper al
usarla.
• Apile cada receta empezando con los números impares encima.
• Manténgalas juntas usando un aro que atraviese el hueco de todas las recetas.|
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B 1478
Roasted Peanut Flavor
Flavor is the major determinant for consumers’ appreciation of roasted peanuts. Flavor development involves two important reactions: Maillard reaction and lipid oxidation. Maillard reaction mainly occurs during roasting to generate a pleasant “roasted” flavor. But during storage, lipid oxidation produces off-flavors and reduces roasted flavor, which is known as “flavor fade.” In order to retard lipid oxidation, high-oleic cultivars were developed. We have observed that compared to normal-oleic GA 06G, high-oleic GA 13M had higher consumer acceptability with a better capability to mitigate lipid oxidation, demonstrating that using a high-oleic trait is a potential solution to the problem of flavor fade.
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“‘Clean label’ foods” generally refers to food products that are simple, natural, and minimally processed. Clean labeling is a food industry movement that caters to the consumer who wants food products to be as “real” and preservative-free as possible. Although “clean labeling” is becoming more ubiquitous among food companies, there is no formal definition for the term. It originates from consumer perception of “natural” foods and is then self-defined by food companies, restaurants, and retailers.
In order to build a trustworthy relationship with consumers, more companies have removed or are planning to remove artificial ingredients from their products. However, this process is not easy, and manufacturers must ensure the efficacy, safety, quality, and cost-effectiveness of natural substitutes before using these alternatives widely.
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This publication explains the different sources of salt in the soil, the effects of high salt and salinity in plants, measurements of salinity in soils and water, and a list of salt-tolerant native trees alongside their ability to withstand high salinity.
The information in this bulletin was requested by the green industry, county faculty, and the public.
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Graduating from college is a time of difficult transition for many young adults. This circular is a research-based guide giving practical tips to assist recent college graduates in transitioning to their new role as adults in the workplace and beyond.
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A weather station is a collection of instruments and sensors measuring atmospheric and soil conditions. Commonly measured environmental variables include light, temperature, relative humidity, rain, wind, and soil conditions (soil moisture, soil temperature, and/or soil bulk electrical conductivity). An on-site weather station allows growers to monitor the microclimate in a growing area. Weather conditions can vary over short distances, especially for measurements such as rainfall, which means that off-site measurements—often taken miles away as part of a public weather network—may not be accurate enough for irrigation and/or temperature scheduling purposes. Additionally, cold pockets created by elevation changes can create temperature variability, making local (adjacent to growing areas) weather stations a valuable tool in monitoring and use for irrigation scheduling and freeze protection.
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