BULLETIN OF SCIENTIFIC INFORMATION - NR.19 / 2010
1. ORGANIC AGRICULTURE VIABLE ALTERNATIVE OF THE FUTURE AGRICULTURE
Marica Mariana Daniela
1, Mihăilă Daniela Fănuţa
1, Galan Cătălin
1, Marica Septimiu Mihai
1, Soare Marin
2
1 Bioterra University of Bucharest
2 University of Craiova
Abstract:
At a global scale, in over 100 countries world widely it is performed the ecologic
agriculture. On equal terms as production, the ecologic agriculture it is also important to conserve the environment and to make sure that the nutritive and biological qualities of the agro alimentary products are in standards. Another overall agent it is the economy freedom of this persons and it is also taken as a priority the harmonization and facilitation of this agricultural system.
Key words: biologic agriculture, organic residues, crops rotation, fertilizing, humus.
2. ENVIRONMENT PROTECTION, AN ESSENTIAL ISSUE OF HUMANKIND
Popârlan Alina-Maria, Stoica Constantin Marius, Marica Septimiu Mihai
Bioterra University of Bucharest
Abstract:
The realities of the present show the XXI century is the time of the most complex
discoveries and mutations of the human civilisation, but also with the most complex effects against life. If in the past the recovarable natural resources of the Earth were enough for the humankind needs, nowadays, following the demografic explosive enlargement, and development of all the activity brunches, the demand for the raw material and energy increase very much, and the intensive exploitation of the earth resources make more evident the major ecological unbalances.
Key words: environment damage, atmospherical pollution, air quality, soil protection, acid rains, climatical alterations.
3. AESTHETIC QUALITY OF THE FOOD PRODUCTS
Galan Cătălin, Atudosiei Nicole, Marica Mariana, Mihăilă Daniela Fănuţa
Bioterra University of Bucharest
Abstract:
Nowadays, we assess the achievement of quality is 80% a management problem and 20% a problem of execution. The consumers associate the note of „product quality” with what looks good, appreciating the aesthetic quality of the food product.
Key words: aesthetic quality, food product
4. RESEARCH CONCERNING THE INFLUENCE OF THE ASSORTMENT AND TECHNOLOGIES WITH THE STRAWBERRY HARVEST
Mihăilă Daniela Fănuţa
1, Stoica Marius
1, Soare Marin
2, Marica Septimiu Mihai
1
1 Bioterra University of Bucharest
2 University of Craiova
Abstract:
The strawberry crop had a wide development in the last 10 years due to the economic and technologic advantages of a relative simple crop. The easy recovery of the fresh fruits made the strawberry crop a passion and profitable business to. This research had the target the comparative study of some relative new strawberry cultivars, Magic, Red Gauntlet, Aiko, Pocahontas, Senga Sengana, and some aspects linked to the crop technology. Strawberry developed in the last 10 years in farms due to the economic and technological advantages of a relative simple culture. The easy recovery of fresh and quality products of processed strawberries made the strawberry crop a hobby and a profi table business. This survey aimed comparative studies of new strawberry varieties growing relatively recent introduction, Magic, Red Gauntlet, Aiko, Pocahontas, Senga Sengana, but also about technology culture.
Key words: stools, remontant varieties, pollution, residuals, acid rains.
5. STUDY CONCERNING THE COMPARATIVE ANALYSIS OF THE NEW HYBRIDS OF TOMATOES PROTECTED CROPS
Mihăilă Daniela Fănuţa
1, Androne Roxana
1, Soare Marin
2
1 Bioterra University of Bucharest
2 University of Craiova
Abstract:
The insertion of new tomato hybrids in the protected crops is necessary because
of their higher qualities compared to the old varieties. They are forwarded hybrids having varied genetic endurance against the diseases, and even some pests, providing high harvest, homogeneous fruits, and superior taste qualities.
The new hybrids characterized themselves by good adaptability to the poorer greenhouses environmental conditions: lower light, lower temperatures in the fi rst part of the first. The target of the research was to study some new tomato hybrids crop behavior in the condition of the cold greenhouse in order to be able to recommend the cultivation of the most valuable hybrids to the farmers who want to crop tomatoes in cold greenhouses.
Key words: hybrid, cold greenhouse, genetic endurance.
6. EFFECT OF POTASSIUM DEFICIENCY ON BEAN CROP
Cotianu Razvan Daniel, Corfu Gabriela Cornelia, Parvulescu Mihaela, Nicolae Laura Elena
Bioterra University of Bucharest
Abstract:
The effect of low potassium regimes on two varieties, Nerina and Prelude, of bean
(Phaseolus vulgaris) was studied in a pot experiment under glasshouse conditions. Plants of the two varieties were treated with 78, 39, 19.5, and 9.75 mg KL-1 in Rorison’s nutrient solution. Nerina excelled Prelude in biomass production under varying K regimes. Of the various organic solutes measured in the present study only total soluble sugars proved to be helpful in discriminating the varieties, i.e., total sugars increased consistently in Nerina with a decrease in K level of the growth medium, whereas in Prelude they decreased significantly with a decrease in K levels. Nerina showing high efficiency for K utilisation (high shoot growth)
could be of great economic value in terms of its use in soils deficient in K.
Key words: growth, bean, low potassium regimes, nutrient defi ciency.
7. MICROBIOLOGIC QUALITY OF THE CULINARY PREPARATIONS
Marica Mariana Daniela, Marica Septimiu Mihai, Gulie Irina, Androne Roxana
Bioterra University of Bucharest
Abstract:
Due to the fact that nowadays Romania is opened to the external markets inside
the World Organization of Commerce and also by the accession into the European Union, the safety and quality of food must be aligned to the international standards and also to respect the international general rules of hygiene. The alert and modern style life generated the fast development of food technology, including here the preparation and packaging of food in order to provide the safety and good quality of food supply for the consumers. In order to determine the efficiency of the HACCP system (Hazard Analysis and Control Critical Points), the paper propose to monitor the temperature of food products served in collective restoration.
Key words: HACCP system, food quality, Escherichia coli, Salmonella, food technology.
8. INSTRASPECIFIC HYBRIDIZATION OF AMARYLLIS SP. FOR INCREASING THE PRODUCTIVE FEATURES
Poparlan Alina Maria, Marica Septimiu Mihai, Mihăila Daniela Fănuta, Stoica Marius
Bioterra University Bucharest
Abstract:
The paper presents the results regarding the research on four genitor varieties used
for intraspecific hybridization. The productive capability expressed by the amount of plant floral stems, as well as by the blooming dynamics as percentages of fl oral stems harvested on decades, and the harvested tops.
Key words: Key words: Amaryllis sp., fl oriculture species, intraspecific hybridization.
9. OVERALL STRATEGIES RECOMMENDED OF THE DEVELOPMENT ROMANIAN VITICULTURE-WINE SECTOR IN THE EUROPEAN CRISIS CONDITIONS OF OVERPRODUCTION
Galan Cătălin, Eremia Florentina, Marica Septimiu Mihai
Bioterra University of Bucharest
Abstract:
The study examines in depth the environment economic and legislative current wine market, both nationally and globally. All factors that can influence directly or indirectly sectoral policies for the development of trade in wine and the main macro-economic indicators are all in the past review. All economic, social and political mechanisms, which may cause or even impose certain development trends at the national and international are also dismantled.
Key words: Romanian wine sector, Romanian viticulture sector, wine market, grafted vines, hybrid direct producers.
10. COMPARATIVE EXPERIMENTAL STUDY ON THE CHEMICAL DEACIDIFICATION OF OVERSULPHURED MUSTS (OSM)
Croitoru Constantin
Romanian Food Research Institute
Sodinal Wine & Beverage Divison of AVEX Group, Paris, France
Abstract:
We have obtained MCR substitutes starting from OSM, through an innovating and
efficient technological process, which ensures the deacidification with CaCO3 through the precipitation of calcium tartromalate. This process implies the determination of the CaCO3 dose necessary for the deacidification through laboratory micro-trials. It is achieved by only following the pH variation, because musts are complex environments in which the anions of organic acids are more or less buffered. The procedure carried out is more efficient than the well-established process Dicalcic, because it ensures the most rapid precipitation of double
salt, linked to the volume of the deacidified must.
Key words: OSM, wine deacidification, chemical deacidification, deacidification with CaCO3
