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Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali Jan 2019

Design And Testing Of A Wind Energy Harnessing System For Forced Convective Drying Of Grain In Low Wind Speed, Warm And Humid Climates, Francis Akumabi Agbali

Theses and Dissertations--Biosystems and Agricultural Engineering

Forced convective drying using a wind turbine mechanically connected to a ventilation fan was hypothesized for low cost and rapid grain drying in developing countries. The idea was tested using an expandable wind turbine blade system with variable pitch, at low wind speeds in a wind tunnel. The design was based on empirical and theoretical models embedded in a graphical user interface (GUI) created to estimate airflow-power requirements for drying ear corn. Output airflow (0.0016 - 0.0052 m3kg-1s-1) increased within the study wind speed range (2.0 - 5.5 m/s). System efficiency peak ...


The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil Jan 2019

The Evaluation Of Pathogen Survival In Dry Cured Charcuterie Style Sausages, Jennifer Michelle Mcneil

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed.

Results of the first study validate that contaminated raw materials contribute to pathogen survival and ...


Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim Jan 2018

Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim

Theses and Dissertations--Animal and Food Sciences

The effects of dietary ingredients on the proteome profile of postmortem beef longissimus lumborum (LL) muscle were evaluated. In the first experiment, the influence of dietary ractopamine on the whole-muscle proteome of beef LL was examined. Five proteins were differentially abundant between ractopamine-fed (RAC) and non-ractopamine fed (CON) groups. The differentially abundant proteins were over-abundant in RAC and were related to muscle structure development (F-actin-capping protein subunit beta-2 and PDZ and LIM domain protein-3), chaperone (heat shock protein beta-1), oxygen transportation (myoglobin), and glycolysis (L-lactate dehydrogenase A chain). These findings indicated that ractopamine influences the abundance of proteins associated with ...


Determining Millennial Food Buying Preferences: Based On Product Marketing With “Buzzwords”, Victoria N. Hamilton Jan 2018

Determining Millennial Food Buying Preferences: Based On Product Marketing With “Buzzwords”, Victoria N. Hamilton

Theses and Dissertations--Community & Leadership Development

This research focuses on the importance on the Millennial Generation and their perceptions of food buzzwords. Since the Millennial Generation is the largest group purchasing and preparing their own foods, the food industry is becoming dependent on their buying preferences. A survey reflected the participants’ demographics and their buying preferences based on a series of food buzzwords when they are purchasing foods. Results show the Millennial Generation prefers “local” buzzwords. As the Millennial Generation continues to purchase foods for themselves and their families, it can be expected their choices will encourage others to do the same based on their family ...


Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha Jan 2018

Towards A Healthier Chocolate Formula Which Is Rich In Polyphenols And Low In Fat, Lakmani Tharaka Galaniha

Theses and Dissertations--Dietetics and Human Nutrition

Chocolate is a food that is craved by many in the world and healthy chocolates have become a current topic in the healthy eating trend. The healthiness of a chocolate depends mainly on the polyphenol, fat and sugar contents. Although the literature serves several interventions to reduce the fat content and total calorie content of chocolates, it does not provide many interventions that consider both improving the polyphenol and reducing the fat content simultaneously. Considering this gap in the literature, this research project sought to develop a chocolate that is both low in fat and high in polyphenol content, without ...


Feeding The Soul: Voices Of Kentucky Women Combating Child Hunger, Mya Oneisha Price Jan 2017

Feeding The Soul: Voices Of Kentucky Women Combating Child Hunger, Mya Oneisha Price

Theses and Dissertations--Community & Leadership Development

This study addresses the overarching topic of food insecurity by giving voice to individuals who are dedicating their careers toward combating child food insecurity throughout their communities. Voices are uplifted through the representation of narratives by volunteer coordinators overseeing child feeding programs, which have been established throughout Kentucky as an effort to help alleviate child hunger. This study is guided by London’s theory on career motivation, with the outcomes of this study serving as a pilot for future research centered around individuals working to combat child food insecurity. The narratives collected from this study will be used as a ...


Controlled Oxidative Modification With Glucose Oxidase To Enhance The Rheological And Gelling Properties Of Myofibrillar Proteins, Xu Wang Jan 2017

Controlled Oxidative Modification With Glucose Oxidase To Enhance The Rheological And Gelling Properties Of Myofibrillar Proteins, Xu Wang

Theses and Dissertations--Animal and Food Sciences

This study investigated the feasibility of oxidative modification with glucose oxidase (GluOx) to enhance the rheological and gelling properties of myofibrillar protein. Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO4 compared to a Fenton system (H2O2/FeSO4) were investigated. Firmer and more elastic MP gels were produced by the GluOx-oxidizing system than by the Fenton system at comparable H2O2 levels due to an altered radical reaction pathway.

The study further explored the effect of GluOx-mediated ...


The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins Jan 2017

The Use Of Lactobacillus Salivarius L28 As A Bioprotective Culture In Dry Fermented Sausages, Kathy Flynt Collins

Theses and Dissertations--Animal and Food Sciences

A challenge study to validate a 5 log10 CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log10 CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA.

Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate ...


The Survival Of Various Pathogenic Organisms In Fats And Oils, Kelsey Ellen Lamb Jan 2017

The Survival Of Various Pathogenic Organisms In Fats And Oils, Kelsey Ellen Lamb

Theses and Dissertations--Animal and Food Sciences

The research within this thesis sought to determine the ability of various animal derived fats and plant derived oils to support the survival of several pathogenic cocktails over a multitude of storage times. The Salmonella study explored the survival rate of a four strain Salmonella cocktail in beef tallow, pig lard, duck fat, coconut oil, and extra virgin olive oil over seven days at 26˚C and 37˚C storage. The animal fats and the coconut oil supported the survival of the bacteria until the conclusion of the study. The Shiga-toxin producing Escherichia coli study explored the survival rate of ...


Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair Jan 2017

Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair

Theses and Dissertations--Animal and Food Sciences

Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.

The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated ...


Physico-Chemical, Rheological And Baking Properties Of Proso Millet, Manjot Singh Jan 2016

Physico-Chemical, Rheological And Baking Properties Of Proso Millet, Manjot Singh

Theses and Dissertations--Biosystems and Agricultural Engineering

Due to climate change, water scarcity, increasing population and rising food prices, agriculture and food security has been affected worldwide. Cereal grains being a major part of world food supply also act as important energy source in human diet. In order to counter food insecurity, alternative grains are being explored, and millet being drought-resistant has the potential to serve as an alternative grain due to its comparable nutritional composition with other major cereals and its gluten free proteins. The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten ...


Acoustic Emission Of Lactococcus Lactis Ssp. Lactis C2 Infected With Three Bacteriophages C2, Sk1 And Ml3, Luxi Meng Jan 2016

Acoustic Emission Of Lactococcus Lactis Ssp. Lactis C2 Infected With Three Bacteriophages C2, Sk1 And Ml3, Luxi Meng

Theses and Dissertations--Animal and Food Sciences

The objective of this research was to monitor the Acoustic Emission (AE) produced by Lactococcus lactis ssp. lactis C2 infected with three bacteriophages (c2, sk1 and ml3 at 90 min) using an acoustic emission-monitoring device which was designed at University of Kentucky in Lexington KY. The acoustic emission data was collected and then analyzed. These Acoustic Emission (AE) data suggested that bacteriophage ml3, sk1 and c2 can easily be distinguished by the differences in Absolute Energy (ABE), Centroid Frequency (CF) and Peak Frequency (PF) signals. The AE data suggested that bacteriophage sk1 and c2 caused greater stress on the lactis ...


Relative Reactivity Of Protein And Lipid To Oxidants In Different Bi-Phasic Systems And Its Implication In Sausage Quality, Jiayi Yang Jan 2016

Relative Reactivity Of Protein And Lipid To Oxidants In Different Bi-Phasic Systems And Its Implication In Sausage Quality, Jiayi Yang

Theses and Dissertations--Animal and Food Sciences

This study investigated the progression of protein and lipid oxidation in different bi-phasic model systems: simple aqueous dispersions, liposome, and oil-in-water (O/W) emulsions. Varied concentrations of isolated pork myofibrillar protein (MFP) were mixed with free fatty acids (C18:1, C18:2, C18:3), lecithin, or vegetable oil to construct different lipid-protein dispersion systems, then subjected to hydroxyl radical stress at 4 °C. Comparison of the evolution of lipid oxidation with protein modification markers in all dispersion systems showed noteworthy attenuation of tryptophan fluorescence, protein carbonyl formation, and extensive polymerization of myosin in 2 h. This process preceded lipid oxidation ...


Impact Of Algae Supplemented Diets Combined With Antioxidants On The Nutritional Profile, Quality Attributes, And Storage Stability Of Chicken Breast Meat, Rebecca G. Norcross Jan 2015

Impact Of Algae Supplemented Diets Combined With Antioxidants On The Nutritional Profile, Quality Attributes, And Storage Stability Of Chicken Breast Meat, Rebecca G. Norcross

Theses and Dissertations--Animal and Food Sciences

Consumers’ demands for ω-3 polyunsaturated fatty acids (PUFAs) are at all-time high. Algae, a common source of PUFAs, and antioxidants are both used as supplements in livestock feeds, are known to affect the overall quality of meat. To implement PUFA deposits into broiler meat, this study evaluated combining antioxidants and algae in broiler feed to enhance the breast meat quality. Broilers were fed diets supplemented with 50 IU Vitamin E or 200 g/ton EconomasE (EcoE, an antioxidant pack) plus 10 IU Vitamin E, with or without 0.5% algae extract (SP-1). The feed oil was partially oxidized soybean oil ...


Antimicrobial Efficacy Of Natural Bioactive Compounds And High Pressure Processing Against Potential Pathogens In Infant Foods, Hayriye Cetin-Karaca Jan 2015

Antimicrobial Efficacy Of Natural Bioactive Compounds And High Pressure Processing Against Potential Pathogens In Infant Foods, Hayriye Cetin-Karaca

Theses and Dissertations--Animal and Food Sciences

This study investigated the antimicrobial efficacy of bioactive plant compounds along with high pressure processing (HPP) against pathogens Bacillus cereus and Cronobacter sakazakii in infant formula and infant rice cereal. The influence of these applications on antimicrobial activity, shelf-life and sensory attributes of infant foods were examined.

Trans-cinnamaldehyde (TC), (-)-Epigallocatechin gallate (EGCG) and [10]-Gingerol (GI) were incorporated (0.05%) in infant rice cereal reconstituted with infant formula. The cereal was inoculated with either B. cereus (ATCC 14579) or B. cereus spores (107-108 log CFU g-1). All the samples were stored at 7, 23 or 37 ...


Student Perceptions Of Organic Food In Relation To Health, Environment And Pricing, Stacey Paterson Jan 2015

Student Perceptions Of Organic Food In Relation To Health, Environment And Pricing, Stacey Paterson

Theses and Dissertations--Dietetics and Human Nutrition

The organic industry is full of opinions and perceptions, which influence consumer purchasing decisions. A convenience sample of 69 college students between the ages of 19-23 registered in a basic food preparation class participated in this study. A sensory analysis of organic and conventional fruits, vegetables, meat and poultry, eggs and dairy measuring categorical taste differences between the two types of food. Student perceptions of organic foods in relation to health, environment and pricing and the likelihood of purchase were also studied. The influence of Diet and Well-being on organic purchases predominantly mattered somewhat to students, while price mattered completely ...


Rheological, Foam, And Physical Properties Of Low Sucrose Meringue And Angel Food Cake Formulated With Non-Nutritive Sweeteners And Polydextrose, Kevin J. O'Niones Jan 2014

Rheological, Foam, And Physical Properties Of Low Sucrose Meringue And Angel Food Cake Formulated With Non-Nutritive Sweeteners And Polydextrose, Kevin J. O'Niones

Theses and Dissertations--Animal and Food Sciences

The object of this research was to determine if an acceptable angel food cake alternative could be produced that had reduced calories and sucrose content. This was accomplished through replacing sucrose in meringue, angel food cake batter, and baked angel food cakes with polydextrose and either sucralose, acesulfame-K, or Rebaudioside A at different replacement levels (25, 50, 75, 100%). Meringue and cake batter properties were measured using rheological techniques. Baked angel food cakes were analyzed based on height, weight loss, moisture content, color, and TPA analysis. With meringue batter, 100% sucrose replacement was unacceptable since undissolved polydextrose made analyzing and ...


The Acoustic Emissions Produced By Escherichia Coli During The Growth Cycle, Traci Jane Cox Jan 2014

The Acoustic Emissions Produced By Escherichia Coli During The Growth Cycle, Traci Jane Cox

Theses and Dissertations--Animal and Food Sciences

The objective of this study was to determine if acoustic emissions (AE) generated by three strains of Escherichia Coli (5024-parent strain, 8279-mutant strain and 8279-random/unrelated strain) could be used to differentiate each strain during their growth cycle. An acoustic sensor with an operating range of 35 kHz-100 kHz was inserted into the growth vessel and attached to a selected channel to capture AE data. The growth vessel was loaded with 60 ml of tryptic soy broth (TSB) (0.25% fructose) media with alginate (1.1%) or without alginate and inoculated with 1% (108 CFU/ml) of an E ...


Effectiveness Of A Farm Field Trip, Bonnie S. Sigmon Jan 2014

Effectiveness Of A Farm Field Trip, Bonnie S. Sigmon

Theses and Dissertations--Community & Leadership Development

The annual Sigmon Farm Tour was started in 1992 as an agricultural education program where students could experience being on a farm with the goal of increasing the agricultural literacy levels of the participants. Every year the entire 4th grade student population of Rockcastle County spends the day touring the farm and participating in experiential mini lessons given by the cooperating farm service and health agencies. The program has continued for 20+ years without an evaluation as to whether it is achieving its objectives. This evaluation will also exhibit the programs strengths and weakness so it can continue to improve ...


Analysis Of Antiviral And Chemoprotective Effects Of Strawberry Anthocyanins, Jennifer A. Willig Jan 2013

Analysis Of Antiviral And Chemoprotective Effects Of Strawberry Anthocyanins, Jennifer A. Willig

Theses and Dissertations--Animal and Food Sciences

This study investigated the antiviral, chemoprotective and proliferative effects of strawberry anthocyanins on herpes simplex virus type-1, cancerous cell lines HT-29 and AGS, and normal cell lines Hs 738.St/Int and CCD-18Co. Antiviral properties were measured by infecting vero cells from adult grivet (Cercopithecus aethiops) with herpes simplex virus type-1 (HSV-1) and treating with a concentration of 1.25-20 µg/mL of strawberry anthocyanins. Infectivity and replication were quantified for herpes simplex virus type-1 using the direct plaque assay and reporting PFU/mL. Strawberry anthocyanins (>20 µg/mL) inhibited the herpes simplex virus infectivity in vero cells by 100 ...


Effect Of Amylose And Protein Oxidation On The Thermal, Rheological, Structural, And Digestive Properties Of Waxy And Common Rice Flours And Starches, Jing Liu Jan 2013

Effect Of Amylose And Protein Oxidation On The Thermal, Rheological, Structural, And Digestive Properties Of Waxy And Common Rice Flours And Starches, Jing Liu

Theses and Dissertations--Animal and Food Sciences

The effects of oxidation by sodium hypochlorite (0, 0.8, 2, and 5%, NaOCl), the presence of endogenous proteins, and amylose content on waxy and common rice flours (WF, CF) and starches (WS, CS) were investigated in terms of in vitro starch digestibility, morphology and surface properties, and thermal and rheological characteristics.

The concentration of NaOCl had an effect on all the samples including WF, CF, WS, and CS. The carbonyl and carboxyl group contents increased up to 25 and 10 folds (P < 0.05) of oxidized starches (WS, CS), respectively. Only mild oxidation (P < 0.05) occurred in flours (WF, WS). In addition, endogenous proteins were oxidized according to amino acid analysis and SDS–PAGE results. Glu+Gln, Gly, His, Arg, Tyr, and Lys were more sensitive to NaOCl oxidation. Disulfide bonds, hydrophobic force, and hydrogen bonds were involved in protein polymerization after NaOCl oxidative modification. In granular state, the in vitro starch digestibility of WF, WS, and CS decreased by 5% NaOCl oxidation. After gelatinization ...


Antilisterial Characteristics Of Volatile Essential Oils, Leeann L. Slaughter Jan 2013

Antilisterial Characteristics Of Volatile Essential Oils, Leeann L. Slaughter

Theses and Dissertations--Animal and Food Sciences

This study explored the in vitro and in situ antilisterial inhibitory activity of 16 essential oils during indirect exposure: Spanish Basil oil (Ocimum basilicum), Bay oil (Pimenta racemosa), Italian Bergamot oil (Citrus bergamia), Roman Chamomile oil (Anthemis nobilis), Sir Lanka Cinnamon oil (Cinnamomum zeylanicum), Citral, Clove Bud oil (Syzygium aromaticum), Cumin Seed oil (cuminum cyminum), Eucalyptus oil (Eucalyptus globulus), Eugenol, Geranium extract (Pelargonium graveolens), Marjoram oil (Origanum majorana), Neroli extract (Citrus aurantium), Peppermint oil (Mentha piperita L.), Rosemary oil (Rosmarinus officinalis L.),and Spanish Sage oil (Salvia officinalis L.). All essential oils were tested against Listeria monocytogenes (ATCC 4644). In ...


Evaluating Food Safety Systems Development And Implementation By Quantifying Haccp Training Durability, Marienne A. Anandappa Jan 2013

Evaluating Food Safety Systems Development And Implementation By Quantifying Haccp Training Durability, Marienne A. Anandappa

Theses and Dissertations--Animal and Food Sciences

HACCP-based food safety programs have been widely acclaimed, accepted and implemented as an effective means of managing food safety risks. While HACCP training is a cornerstone of managing HACCP programs, there is little information about the effectiveness of HACCP training and the durability of HACCP knowledge. Findings reveal a link between involvement level in HACCP activities and the accuracy of HACCP knowledge over time. Opportunities for peer training in HACCP, irrespective of overall experience in the food industry provide favorable circumstances for maintaining accuracy of HACCP knowledge. The optimal window for engaging employees in HACCP is directly following the completion ...


Dietary Antioxidant Supplementation (Economase–Bioplex) To Alleviate Adverse Impacts Of Oxidized Oil On Broiler Meat Quality: A Chemical, Textural, Enzymatic, And Proteomic Study, Rebecca Delles Jan 2013

Dietary Antioxidant Supplementation (Economase–Bioplex) To Alleviate Adverse Impacts Of Oxidized Oil On Broiler Meat Quality: A Chemical, Textural, Enzymatic, And Proteomic Study, Rebecca Delles

Theses and Dissertations--Animal and Food Sciences

This study investigated the influence of dietary antioxidants and quality of oil on the oxidative and enzymatic properties of chicken broiler meat stored in an oxygen-enriched package (HiOx: 80% O2/20% CO2) in comparison with air-permeable polyvinylchloride (PVC) or skin (SK) packaging systems during retail display 2–4 °C for up to 14, 7, and 21 d, respectively. Broilers were fed a diet either with a low-oxidized oil (peroxide vale POV 23 meq O2/kg) or with a high-oxidized oil (POV 121 meq O2/kg), supplemented with an antioxidant pack (200 ppm EconomasE and organic minerals ...


Kentucky Wic Participants’ Knowledge, Attitudes, And Beliefs Regarding Grains, Dustin Tyler Reed Jan 2012

Kentucky Wic Participants’ Knowledge, Attitudes, And Beliefs Regarding Grains, Dustin Tyler Reed

Theses and Dissertations--Dietetics and Human Nutrition

Obesity, diabetes, cardiovascular disease, and poor dietary habits are major healthcare problems in the United States. These issues are especially prevalent in the state of Kentucky and among at-risk populations such as Women, Infants, and Children (WIC) participants. Studies have found that whole grains play a role in weight maintenance, protection against type 2 diabetes, and lowering cholesterol. Interventions aimed at improving WIC participant dietary behavior and intake has been successful as well. This study assessed Kentucky WIC participants’ knowledge of the benefits of consuming grains, attitudes and beliefs regarding food purchasing and grains, and identified grains consumed in a ...


Antimicrobial Efficacy Of Edible Soy Protein Isolate Films And Coatings Incorporated With Hop Ethanol Extract And The Influence On Shelf-Life And Sensory Attributes Of Bologna, Jamie R. G. Skudlarek Jan 2012

Antimicrobial Efficacy Of Edible Soy Protein Isolate Films And Coatings Incorporated With Hop Ethanol Extract And The Influence On Shelf-Life And Sensory Attributes Of Bologna, Jamie R. G. Skudlarek

Theses and Dissertations--Animal and Food Sciences

There is demand for improved security of refrigerated ready-to-eat meats. Antimicrobial edible films and coatings could function as an added barrier against post-processing contamination. Hops and hop extracts are known for their antimicrobial efficacy which is attributed to key antimicrobial components including humulones, lupulones, xanthohumol and various terpenoids. Yet, hop ethanol extract has not been studied as an antimicrobial to incorporate into edible protein films and/or coatings. The overall objective of this research was to evaluate hop ethanol extract as an antimicrobial agent incorporated into edible soy protein isolate (SPI) films and coatings, and the influence on the shelf-life ...


Evaluation Of Natural Antimicrobial Phenolic Compounds Against Foodborne Pathogens, Hayriye Cetin-Karaca Jan 2011

Evaluation Of Natural Antimicrobial Phenolic Compounds Against Foodborne Pathogens, Hayriye Cetin-Karaca

University of Kentucky Master's Theses

Raw and processed foods are vulnerable to contamination during their production, distribution and sale. Thus, a wide variety of chemical preservatives are used in the food industry to prevent the growth of food spoilage and pathogenic bacteria. However, health and economic concerns have led to an intensive search for natural alternatives, such as plant extracts, that can safely be used as substitutes for synthetic antimicrobials and preservatives to partially or completely inhibit the growth of bacteria.

This study evaluated the antimicrobial effects of natural phenolic compounds extracted from vegetables, fruits, herbs and spices. The main objective was to determine the ...


Efficacy Of Organically Certifiable Materials And Natural Compounds Against Foliar Hemibiotrophic And Necrotrophic Fungi In Cantaloupe And Tomato, Merari Feliciano-Rivera Jan 2011

Efficacy Of Organically Certifiable Materials And Natural Compounds Against Foliar Hemibiotrophic And Necrotrophic Fungi In Cantaloupe And Tomato, Merari Feliciano-Rivera

University of Kentucky Doctoral Dissertations

Kentucky reported a solid 13.1% growth in certified organic land from 1997 to 2002. The relative lack of research on disease management practices in Kentucky consistent with organic regulations is an issue that needs to be addressed to provide more reliable information to local farmers. Thus, the first objective of this research was to investigate the potential disease control obtained with natural, organically certifiable spray materials against Colletotrichum orbiculare in vitro and in vivo. The second objective was to test certifiable spray materials in combinations to identify synergistic interactions. The third objective was to evaluate Organic Material Review Institute ...