The synergistic effects of organic composts and microelements co-application in enhancing potato productivity in saline soils

Soil salinity is a major threat hindering the optimum growth, yield, and nutritional value of potato. The application of organic composts and micronutrients can effectively ameliorate the salinity-deleterious effects on potato growth and productivity. Herein, the combined effect of banana and soybean composts (BCo and SCo) application alongside foliar supplementation of boron (B), selenium (Se), cobalt (Co), and titanium (Ti) were investigated for improving growth, physiology, and agronomical attributes of potato plants grown in saline alluvial soil. Salinity stress significantly reduced biomass accumulation, chlorophyll content, NPK concentrations, yield attributes, and tuber quality, while inducing malondialdehyde and antioxidant enzymes. Co-application of either BCo or SCo with trace elements markedly alleviated salinity-adverse effects on potato growth and productivity. These promotive effects were also associated with a significant reduction in malondialdehyde content and activities of peroxidase and superoxide dismutase enzymes. The co-application of BCo and B/Se was the most effective among other treatments. Principle component analysis and heatmap also highlighted the efficacy of the co-application of organic composts and micronutrients in improving the salinity tolerance of potato plants. In essence, the co-application of BCo with B and Se can be adopted as a promising strategy for enhancing the productivity of potato crops in salt-affected soils.

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L^* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b^* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.