Journal of Agriculture and Plant Sciences

Journal Editor Board, Content and Editor Invited Introduction

Liljana Koleva Gudeva — 2024-01-09

IMPACT OF INSECTICIDES ON BENEFICIAL ORGANISMS

Biljana Atanasova — 2024-01-09

In the process of increasing crop production, the use of insecticides is much greater than in the past. These chemicals have largely emerged since the introduction of synthetic insecticides in 1940, when organochlorine insecticides were the first used to control pests. Insecticides are now an integral part of our modern life and are used to protect agricultural production, storage products, as well as to destroy pests that transmit dangerous infectious diseases. It would be ideal if the applied insecticides are toxic only to the target organisms, biodegradable and environmentally friendly to some extent. But, the most of them are non-specific and, in addition to pests, destroy organisms that are harmless or beneficial to the ecosystem (predators, pollinators) or affect their proper growth and development.

INTRODUCTION OF ULOMOIDES DERMESTOIDES (CHEVROLAT, 1878) (COLEOPTERA) TO NORTH MACEDONIA: UNVEILING THE FIRST HUMAN-INDUCED RECORD OF A NOVEL SPECIES – SHORT COMMUNICATION

Aleksandra Cvetkovska-Gjorgjievska — 2024-01-09

This short communication presents first record of Ulomoides dermestoides (Coleoptera, Tenebrionidae, Diaperinae) in North Macedonia. The problem of the introduction of this non-native darkling beetle as
alternative medicine is briefly discussed. Prior to this study, no data exist about the presence of U. dermestoides
on the territory of the former Balkan countries as well.

CONSTRUCTIVE ALIGNMENT BETWEEN OBJECTIVES, TEACHING AND LEARNING ACTIVITIES, STUDENT COMPETENCIES AND ASSESSMENT METHODS IN HIGHER EDUCATION

Slavča Hristov — 2024-01-09

A high-quality learning process in higher education properly and constructively aligns essential elements: study programs and course objectives, learning outcomes, content, student workload, teaching and learning activities, assessment methods and acquisition of student competencies, which is known in the literature as constructive alignment (CA). In essence, CA is bringing into alignment the predetermined competencies, the learning and teaching activities, and the assessment types. Furthermore, CA is an outcomes-based approach to teaching in which the learning outcomes that students are intended to achieve are defined before teaching takes place.

The success of students at all levels of study primarily depends on constructive alignment as one of the most significant and influential principles in higher education. Detailed knowledge of this principle and consistent application is the basic obligation of teaching staff in higher education. To develop a "constructively aligned" course unit, a teacher should start from the intended course-specific competencies, after which they should choose the most appropriate learning, instructive and teaching activities, and assessment methods for these specific competencies.

The paper explains in more detail the essence of CA between student workload expressed through ECTS, study programs, course and unit objectives, learning outcomes, theoretical and practical contents, teaching and learning methodology, formative and summative assessment methods and effective acquisition of student generic and course-specific competencies.

Keywords: constructive alignment, student workload, objectives, learning outcomes, learning and teaching activities, assessment, competencies

MACRONUTRIENT AVALIABILITY OF DIFFERENT ORIENTAL TOBACCO VARIETIES GROWN UNDER THE SAME CONDITIONS

Biljana Jordanoska Shishkoska — 2024-01-09

Plants need relatively large amounts of nitrogen, phosphorus and potassium. These nutrients are called primary nutrients and are commonly added as fertilizers. The other elements, the secondary macronutrients as calcium, magnesium are needed in smaller amounts. Macronutrients are essential for growth and development of all plants, including oriental tobacco. Their availability in the soil determines the overall health and growth of tobacco plants, so given the focus of sustainable agriculture, proper management of soil macronutrients is necessary while at the same time, reaching the requirement of high crop productivity and quality. In order to evaluate the macronutrient content and impact factors influencing their availability, different varieties of oriental tobacco were chosen for a field experiment (P-23, P-79, Basma and Elenski). Plants were grown under the same agrotechnical and environmental conditions, on two locations, on a colluvial-delluvial (Prilep) and fluvisol soil type (Dobrushevo). Total content of selected macronutrients was determined in the soil and leaf samples, and respectively, their mobile forms in soil samples. Availability ratios are presented by available and total content as direct measure of the potential effectiveness of the selected macronutrient in soil. Results show that availability and uptake of given macronutrients are significantly influenced by many factors. Analyzing the relationships of some soil properties and availability ratios of soil nutrients gives helpful insight in applying certain measures for specific agricultural and environmental management purposes

EVALUATION OF YIELD AND YIELD RELATED COMPONENTS OF SPRING BARLEY VARIETIES BASED ON MULTIVARIATE ANALYSЕS

Natalija Markova Ruzdik — 2024-01-09

The aim of this study was to evaluate the yield and yield components of spring barley varieties cultivated in the Republic of North Macedonia using multivariate analysеs. Five spring barley varieties (Makedo, Xanadu, Josefin Variety, Gladys Variety and Scarlet Variety) were used as an experimental material. Makedo is Macedonian variety and the other barley cultivars were introduced. The experiment design was randomized complete block with three replications, carried out on the field areas in Probistip, Republic of North Macedonia. Makedo variety showed the highest value for grain yield (6 844 kg/ha), number of spikes per m² (668), number of grains per spike (22) and hectoliter weight (68.5 kg/hl). Using Principal Component Analysis two main components were extracted, accounted for 82.46% of the entire variability among the barley varieties for all investigated traits. The first principal component explained 59.92% of the variance and factor loading for number of spikes per m²(0.49), grain yield (0.48) and number of grains per spike (0.47) were the most important traits positively contributing to the PC1. The second PC accounted 22.53% of the variation and the factor loading for 1 000 grain weight (0.84) was the main highly positively trait contributing to the PC2. From all spring barley varieties only Makedo had positive values by both major components. Grain yield was positively correlated with the number of spikes per m² (r = 0.795), from the one side and from the other side, with the number of grains per spike (r = 0.632).

IMPLEMENTATION AND FUNCTIONING OF HACCP PRINCIPLES IN THE MACEDONIAN WINERIES: A MULTIPLE CASE STUDY

Daniela Nikolovska Nedelkoska — 2024-01-09

Wine is considered as a food and must be produced under conditions that will ensure the safety of the product for human consumption. The HACCP system is the internationally recognized as a food safety tool, and must be applied during the entire food production process. The implementation of a food safety management system based on the principles of HACCP in the wineries should minimise the number and extent of exposures to hazards and improve overall safety of the wine.

In this study, an exploratory multiple case study approach was adopted in order to provide better understanding of the process of implementation and functioning of the HACCP system in the Macedonian wineries. Twelve Macedonian wineries (cases) of varying size and annual production participated in the study. Two methods for collecting empirical data have been applied: survey by applying a questionnaire sent via e-mail and face-to-face interview.

Using survey data, the key factors affecting the functioning of the HACCP system in the Macedonian wine industry were analyzed. The findings provide evidence that the most common motives for the implementation of HACCP system in the wineries are: enhanced compliance with regulation, improved communication and control, and implemented traceability system. Also, the results showed that the main factors that hinder the implementation and functioning of HACCP system are: excessive documentation, lack of time, and lack of knowledge relevant to food safety (especially among micro sized wineries).

CHEMICAL COMPOSITION OF SOME AUTOCHTHONOUS FRUIT SPECIES FROM MACEDONIA

Ana Selamovska — 2024-01-09

The scope of this paper is determination of the content of soluble dry matters, total sugar, total acids, invert sugar and citric, malic, tartaric and lactic acid in some autochthonous fruit species: pomegranate (Zumnarija, Bejnarija, Valandovska kisela, Valandovska kiselo-slatka, Hidjas, Kisela, Lifanka, Ropkavec), apple (Ubavo cvetka, Shareno blago, Prespanka, Tetovka, Karapasha, Kozharka, Bela Tetovka) and cherry (Ohridska brza, Ohridska rana, Ohridska crna, Dolga shishka, Dalbazlija, Ohridska bela). Comparative studies were performed in relation to the standard varieties (Karamustafa-pomegranate, Idared-apple and Bigaro burlat-cherry).

Pomegranate fruits have the highest content of soluble dry matters (15.6%), total sugars (149.24 g/L) and total acids (20.11 g/L). The highest content of invert sugar was observed in pomegranate (113.94 g/L which means 76.3% of total sugar). In apple and cherry fruits, malic acid dominates (above 5 g/L), while in pomegranate fruits, citric and malic acids are almost equally represented. Tartaric acid is present only in apple fruits (0.383 g/L). Lactic acid was not found in all fruit species.

A strong positive correlation was found between soluble dry matter and total sugar (R²is about 60%). A moderate positive correlation exists between the contents of total and invert sugar (R²is about 20%), between total acids and invert sugar (R²is about 22%) and between the content of malic and citric acid (R²is about 30%). A high negative correlation was found between the content of total acid and malic acid (R²is about 37%) and between malic acid and invert sugar (R²shows 77%).

OLEOGELS – AN ALTERNATIVE TO REPLACE ANIMAL FATS IN MEAT PRODUCTS

Tanja Stojanovska — 2024-01-09

The changes in lifestyle of modern consumers have increased demand for healthier meat products. Animal fat, which is an integral part of meat products, is directly related to the occurrence of chronic diseases and overweight. Polyunsaturated vegetable oils are healthier for human consumption, but their liquid consistency can pose a problem when directly applied in the technological process. Application of oleogels, obtained with innovative technology for gelling vegetable oils using gelators, is a new approach to create healthier meat products with an improved fatty acid profile. This paper aims to review the different approaches for obtaining oleogels and the latest trends for their use in meat products.

SENSORY CHARACTERISTICS OF COLD PRESSED SUNFLOWER OIL WITH THE ADDITION OF AROMATIC HERBS

Katerina Temelkovska — 2024-01-09

Cold pressed sunflower oil is an unrefined oil with great biological value and good sensory properties. Due to its chemical composition, this oil easily oxidizes, creating harmful products for human health. Various artificial and natural stabilizers are added to prevent oxidation. Essential oils or aromatic herbs are used as natural stabilizers, which also change the sensory properties of the oils.
The oil analysed in this paper is cold pressed sunflower oil to which fresh aromatic herbs have been added, such as rosemary, garlic, parsley and mint. One aromatic herb is added to each bottle of oil, and one bottle of oil is without additives (control). The oils are stored for 6 weeks in the dark, and then the sensory characteristics of these oils are assessed through validated questionnaires and sensory tests. The following characteristics of the oils were determined through a series of hedonistic and visual tests: aroma, colour, clarity, taste, crunchiness, and chewiness.
The aromatic herbs that are added do not affect the crispness and chewiness, but they do affect the smell, taste, colour, and clarity. The oil without additive and the oil with the addition of rosemary have the most acceptable smell and taste and the highest grades for colour and clarity. Apart from these two oils (without additive and with the addition of rosemary), there is also the oil with the addition of garlic.