首页|Investigators at Department of Agroforestry Sciences Detail Findings in Machine Learning (Machine Learning Unveils the Action of Different Endogenous Phenolic C ompounds Present or Formed Along the Rooting Development In Olive Stem Cuttings)
Investigators at Department of Agroforestry Sciences Detail Findings in Machine Learning (Machine Learning Unveils the Action of Different Endogenous Phenolic C ompounds Present or Formed Along the Rooting Development In Olive Stem Cuttings)
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By a News Reporter-Staff News Editor at Robotics & Machine Learning Daily News Daily News – Data detailed on Machine Learning have been presented. According to news originating from Huelva, Spain, by NewsRx cor respondents, research stated, “Changes in the endogenous phenolic content of pla nt rooting could be influenced by genotype, hormones, or the interaction of both factors, thus modifying the plant rooting capacity/ability along the rooting de velopment. In this study, the combined effects of IBA treatment and cultivar cap acity on the rooting development of olive cuttings were modeled by the temporary assessment of simple and total phenolic content (TPC).” Our news journalists obtained a quote from the research from the Department of A groforestry Sciences, “Rooting ability and phenolic profile were monitored. Resu lts indicated the lowest cumulative rooting in ‘Lechin-de-Sevilla, <acute accent > and the highest rooting speed during the first days of the trial in high-rooting cultivars (‘Verdial-de-Hue <acute accent >var’ and ‘Arbequina’). A total of 14 pheno lic compounds comprising phenolic acids and aldehyde (8), flavonoids (5), and a glycosylated seco-iridoid were quantified in rooted olive cuttings. Most of the phenolics presented a significant higher concentration in the ‘Lechin-de-Sevilla ’ cultivar, except for the ferulic acid and luteolin, as well the TPC that varie d as did the rooting parameter. At the end of the rooting trial (60 days), luteo lin in ‘Verdial de Hue <acute accent > var’ and ‘Gordal sevillana’ cultivars and ferulic acid in ‘Lechin de Sevilla’ we re the phenolics exclusively found in the highest concentrations. Time did not a ffect vanillin and oleuropein, although in the case of high-rooting cultivars, v alues for these compounds were almost constant, while in low- or medium-rooting cultivars, by general, increased or decreased, respectively.”
HuelvaSpainEuropeCyborgsEmerging TechnologiesMachine LearningDepartment of Agroforestry Sciences
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