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Fusarium solani wasisolated from diseased roots of common bean (Phaseolus vulgaris) grown in fields which were severely infected with Fusarium root rot of bean in Markazi Province of Iran. Specific PCR primer pairs were used for the identification and verification of F. solani (Mart.) f.sp. phaseoli (Burkholder) W.C. Snyder and N.H. Hans. Spore suspensions of F. solani f.sp. phaseoli were subjected to gamma irradiation at 130 Gy using Cobalt-60, and 700 mutants were generated. All 700 mutagenized colonies were tested in the greenhouse for reduced pathogenicity. One mutant (M23) showed the best expected reduction of Fusarium root rot and was chosen to be tested as a biocontrol agent in field experiments. Different concentrations of avirulent mutant (avr-M23) were used against Fusarium root rot in the infested field and their effects on the yield of bean plants were evaluated. The biocontrol effect of avr-M23 on Fusarium root rot was significantly improved with increasing its concentration from 10³ to 10⁹ conidia ml^-1. Best yields (no. of pods per plant and 100-seed weight) were obtained at concentrations of 10⁶ and 10⁹ conidia ml^-1. This study confirms that avr-M23 can be used as a biocontrol agent to protect bean plants from Fusarium root rot under field conditions.

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The aim of this study was to investigate the influence of different process and temperature on the chemical and sensory properties of sunflower seeds. For this reason, two types of nuts varieties of sunflower seeds from different markets (A and B) were treated with two methods ( frying and roasting) at 150, 165, 180, 195 and 210 degrees Celsius. peroxide, Iodine, saponification, anisidine, totox value, acid number and also sensory evaluation was investigate. The result showed by increasing temperature, the amount of peroxide, acidic number, saponification, anisidine and toxox value were rised. Based on the result, the highest peroxide value and unsaturated fatty acid was the roast sample B and fried sample A, respectively. The highest acidic number and saponificatoin was also found in rosted sample B at 210 °C. Results from analysis of anisidine and totox value showed highest amount in rosted sample B. Furthermore, appearance, tender texture and flavor of  fried samples at temperature 165 °C had the highest approval rating among the test panlist. According to results of chemical properties due to lower level oxidation and chemical degradation sample A has the higher rate than sample B. Also in consideration of the sensory evaluation of samples and chemical properties, fried samples have better quality than roasted samples. Finally, fried  sample A in 165 ° C was introduced as the best treatment.
 

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The aim of this study was to see how alkaline salts of sodium carbonate and potassium carbonate, as well as peanut skin extract, affected the qualitative qualities of fried coated peanuts during shelf life, as well as the chemical properties of the oil used in the frying process.Control coated peanuts with no alkaline salts or peanut skin extract, as well as additional samples with varying percentages of two alkaline salts, sodium carbonate (0.10, 0.12, 0.14) and potassium carbonate (0.16, 0.18, and 0.20)next to each other or along with 0.02% peanut skin extract.Following the production of samples, the peroxide and anisidine indices, oil absorption rate, colorimetry, and sensory assessment of peanuts were assessed.The utilized oil's iodine, soap, peroxide, anisidine values, polar compounds, and acidity were also studied.The addition of alkaline salts reduced oil absorption in peanuts significantly (p< 0.05).Lower peroxide and anisidine values were detected in samples containing peanut skin extract in addition to alkaline salts (p<0.05).Increasing the concentration of alkaline salts significantly led to a decrease in brightness, an increase in redness, yellowness, and ΔE in coated peanut samples (p<0.05).The sensory evaluation scores decreased as the concentration of alkaline salts increased, but the use of concentrations of 0.10% sodium carbonate and 0.16% potassium carbonate significantly improved texture crispness and overall acceptability compared to the control (p<0.05).There was no significant difference in other sensory indications as compared to the control.Chemical analysis of used frying oil revealed the same results for all samples, and alkaline salts and peanut skin extract had no effect on the oil's quality.The iodine and soap values of the oils used to fry all peanut samples declined, whereas acidity, peroxide and anisidine values increased.According to the results, it was proposed to coat peanuts in the frying process with 0.10% sodium carbonate,0.16% potassium carbonate, and 0.02% peanut skin extract.