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To estimate plant resistance to Cadmium Chloride (CdCl2) stress for phytoremediation purposes, the effect of cadmium (Cd) phytotoxicity was assessed on total soluble protein, chlorophyll (Chl) content and antioxidant enzymes in the leaves of three different Brassica napus (B. napus) cultivars; Mohican, Reg.Cob and Okapi. Plants were exposed to three levels of CdCl2 (0.75, 1.5 and 2.25 mM) in irrigation water. A reduction in protein and Chl content was noted for all treatments in the three cultivars. Generally, superoxide dismutase (SOD) and ascorbate peroxidase (APX) activities were increased with 0.75 mM CdCl2 and then decreased at higher concentrations. SOD activity was enhanced up to 1.5 mM CdCl2 concentration in Mohican cultivar. Moreover, APX activity of Okapi cultivar was increased at a much higher rate of CdCl2 levels compared to Mohican and Reg.Cob cultivars. Different concentrations of CdCl2 induced a reduction in the catalase (CAT) activity of Mohican and Reg.Cob. However, this activity was increased with 0.75 mM CdCl2 in Okapi and then decreased with higher concentrations. These results indicate that B. napus cultivars have different tolerances to CdCl2 stress and in consequence, different phytoremediation efficiencies. Moreover, because Okapi possesses a higher antioxidant enzyme activity than the other two cultivars, it is suggested that it is probably the most tolerant cultivar to CdCl2 stress.

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A fundamental shift to a total system approach for crop management in greenhouses is urgently needed to resolve escalating economic and environmental consequences of long-lasting undesired effects of synthetic pesticides used in combating agricultural pests. The aim of this study was to examine a potential new approach i.e. Microbial-based Production System (MPS) for greenhouse-grown peppers. For this purpose, a two-year experiment in greenhouse was carried out in southwestern Turkey (Antalya) in 2011 and 2012, and only microbial-based products were used to suppress and control invertebrate pests (insects, mites, nematodes, gastropods, etc.) and diseases. In addition, biostimulants, inoculants, and bioyield enhancers were used for plant growth, being supported with three macro elements (NPK: Nitrogen– Phosphorus–Potassium) that are considered to be essential elements for plant growth and development. A conventional plot, largely based on the use of synthetic chemical inputs, such as fertilizers and pesticides, was included as the control. The efficacy of the MPS was evaluated by monitoring the population development of the key arthropod pests, such as the cotton whitefly Bemisia tabaci (Gennadius) (Homoptera: Aleyrodidae), the western flower thrips Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae) etc. and their natural enemies compared with that in a Conventional Production System (CPS). The results showed significantly lower numbers of the key pests, but higher numbers of natural enemies were seen in the MPS of greenhouse-grown peppers compared with the CPS throughout the study. Total yield was relatively higher in the CPS than the MPS in both experimental years.

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The effects of storage temperature on bioactive compounds, decay, and chilling injury development of pumpkins during cold storage and shelf-life periods were examined. In the present study, fruits were stored at 3°C, 8°C, and ambient temperature (control) for 180 days and, after that, fruits were stored at 20°C for 7 days to determine shelf-life performance. The lowest weight loss was found in the fruit stored at 3°C during cold storage while the highest flesh firmness was found on the fruit stored at 8°C. Total soluble solids, L-ascorbic acid and glucose contents were found to be higher in the fruit stored at 3°C compared to other storage temperatures. The highest total carotenoid content and the lowest decay incidence were recorded by the fruit stored at 3 and 8°C. Fruit stored at 3°C showed better quality parameters as compared to other temperatures under study. Although 3°C was better to protect the biochemical composition of pumpkin fruits, decay rate increased at this temperature due to chilling injury. It is concluded that the storage temperature of 8 °C was optimum to maintain fruit quality and biochemical contents and to inhibit decay during long-term storage of pumpkins.