KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Settings

Start date: 2020Subject: search.filters.subject.Soybean

Search Results

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Efficacy of Four Entomopathogenic Fungi as Biopesticide Candidates against Bemisia tabaci on Soybean
    (2026-01-01)
    Prayogo, Yusmani
    ;
    Ginting, Sempurna
    ;
    Bayu, Marida Santi Yudha Ika
    ;
    Baliadi, Yuliantoro
    ;
    Harnowo, Didik
    Bemisia tabaci is a major pest of soybeans and a vector of plant viruses. This study aimed to evaluate and compare the efficacy of four entomopathogenic fungi for suppressing B. tabaci populations on soybeans. The four treatments were L. lecanii, A. aleyrodis, M. anisopliae, and B. bassiana, a comparison with the insecticide thiamethoxam and a control group without treatment. The four types tested were able to suppress B. tabaci populations by up to 75%, with A. aleyrodis being especially effective. There was no significant difference in efficacy between the four types and the insecticide thiamethoxam. Validating the efficacy of entomopathogenic fungi, there were no significant differences in plant height, dry stover weight, or number of pods between treatments with the insecticide thiamethoxam. However, significant differences occurred in the number of empty pods and seed weight, reducing yield losses by up to 78%. There was a positive correlation between the B. tabaci population and the number of empty pods (r = 0.80), while there was a negative correlation between the B. tabaci population and plant height and soybean yield (r =-0.56 and r =-0.54, respectively).
      4
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Evaluation of soybean (Glycine max L.) under different salinity stress on seedling growth and biochemical responses
    (2025-01-01)
    Jiamtae, P.
    ;
    Touyjaroan, T.
    ;
    Sarutayophat, T.
    ;
    Nitthaisong, P.
    The effects of NaCl concentrations (0 mM, 40 mM, 80 mM, and 120 mM) on soybean growth, physiology, and biochemical were investigated. Increasing salinity decreased plant height, root length, leaf number, leaf greenness, biomass, and chlorophyll content, while proline levels increased. There were significant interactions between cultivars and NaCl concentrations in almost all parameters. At 120 mM, plant death was found in Chiang Mai 84-2 and Chiang Mai 60 cultivars, in contrast, the cultivar Nakhon Sawan 1 exhibited no plant death at any NaCl concentration, indicating its suitability for salinity stress.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
    (2023-08-01)
    Sirison, Jiraporn
    ;
    Ishii, Toya
    ;
    Matsumiya, Kentaro
    ;
    Higashino, Yuki
    ;
    Nambu, Yuko
    Soy lipophilic protein (LP) is a protein fraction mainly composed of a phospholipid-protein complex isolated from defatted soy meal. This work investigated effects of seasoning materials, i.e., NaCl, sucrose, and acetic acid, on rheological properties of LP-stabilized O/W emulsions. LP dispersions in water were homogenized with soybean oil to create LP-stabilized emulsions of which added oil was 50 wt%. LP emulsions immediately flocculated but resisted coalescence at least for 8 weeks. An addition of NaCl and sucrose separately decreased emulsion viscosity probably due to salting-in and hydration effects, respectively. LP emulsions initially in a liquid form at pH 7.2 became semisolid at pH 5.7 by stepwise acidification, and thereafter returned to liquid by further acidification below pH 4.2. The drastic change was attributed to insufficient inter-droplet electrostatic repulsion within the pH range (pH 5.7–4.2) according to the zeta-potential analysis. The storage modulus (G′) of the solidified emulsions was higher than the loss modulus (G″) and not strongly dependent on frequency, indicating internal network structure. Cryo-SEM clarified that acidification neither caused more inhomogeneous distribution nor promoted coalescence of oil droplets, revealing that the acid-induced solidification resulted from enhanced non-covalent interactions between contacted and packed oil droplets. The solidified emulsion was stable against coalescence for at least 8 weeks under a commercial shelf-life condition. These findings show that LP can create stable emulsions highly tunable regarding rheological behavior, thereby emphasizing potential of LP for application to various food emulsion products varying in texture from liquid to semisolid.
      4