SOUTHERN JOURNAL OF SCIENCES

Sugar beet is a crop able to resist high levels of soil salinity after emergence and establishment. Considering the significant difference in the effect of nitrogen forms on sugar beet performance under normal conditions, the form of nitrogen may affect the performance of sugar beet plants under abiotic stress, particularly salinity. Additionally, exploring the most appropriate type of nitrogen for sugar beet could mean optimizing sucrose content. Therefore, here using two lines, sugar beet was grown in pots (filled with 4 kg soil), salt-resistance (line 7233- p.29 x Mst), and salt-sensitive (line 3929-21939), the effect of two different forms of nitrate in the form of calcium nitrate (1 g per pot) and ammonium in the form of ammonium sulfate (1 g per pot) under normal and salt stress condition (40 Millimoles per liter sodium chloride) were evaluated. The result revealed the positive influence of nitrate over ammonium by indicating higher dry weight in both sensitive line: 19.2 and 13.6 g, and tolerance line: 20.4 and 13.6 g, respectively alone and in combination with salinity stress. Similarly, root yield levels positively influenced by nitrate treatment either alone or under salinity stress (sensitive line: 194.5 and 243.2 g and tolerance line: 207 and 249.5 g). The outcomes additionally showed the accumulation of proline aerial parts in both lines, and however, the proline accumulation of sensitive line was higher (3.9 mg/g dry weight). Moreover, induction of proline aggregation was considerably higher in nitrate nitrogen-treated sensitive line (9.3 mg/g dry weight). The absence of significant difference was obseved between nitrogen treatments in terms of extractable sucrose and root molasses sugar. Also, the root impurities increased in those treated with nitrate-nitrogen and salinity. It can be concluded that nitrate-nitrogen has improved the performance of both sugar beet lines against salinity stress, and its practical application is adviseable.

Background: The Second Southern Science Conference (SSCON 2024) represents a significant milestone in international scientific collaboration, bringing together researchers from twelve nations across multiple continents. The conference, held in Mendoza, Argentina, and co-hosted by the University of Vassouras in Brazil, marked both the 64th anniversary of Universidad de Mendoza and the 20th anniversary of Periódico Tchê Química, demonstrating the growing importance of cross-border academic partnerships. Aim: This study aimed to document and analyze the outcomes and impact of the Second Southern Science Conference, focusing on participation metrics, collaborative patterns, and institutional contributions while highlighting the significance of the hybrid format in facilitating global scientific dialogue. Methods: The analysis involved quantitative assessment of conference participation metrics, including the number of approved papers, author distributions, and institutional representation. The study examined participation patterns across countries and institutions, analyzing collaboration trends through statistical data visualization and comparative analysis of submission rates. Results: The conference achieved significant participation metrics with 65 approved papers and 242 contributing authors, averaging 4 authors per paper. The Universidad Nacional de Córdoba emerged as the leading institution, showcasing its 4 centuries legacy of academic excellence. The analysis revealed strong representation from Latin American institutions, with Brazil and Argentina leading in submissions. Most papers involved 2-5 collaborators, indicating effective research collaboration patterns. Over 500 people participated in the event through both in-person and virtual attendance options. Discussion: The hybrid format successfully facilitated broader international participation and knowledge exchange, which is particularly beneficial for addressing contemporary global challenges. The strong showing from Latin American institutions highlights the region's growing influence in international scientific discourse. The conference's interdisciplinary nature fostered new collaborative initiatives and research partnerships. Conclusions: The conference demonstrated the effectiveness of hybrid international scientific events in fostering global collaboration and knowledge exchange. Areas for improvement were identified, including extended submission timelines and establishment of a permanent management committee. The success of this edition supports the planning of future iterations, with the next edition scheduled to be held in Vassouras, Rio de Janeiro.

Background: Heat treatment is one of the most used methods to preserve food, such as orange juices, which are an excellent source of ascorbic acid. To avoid vitamin C degradation and reduce loss, fast heating is recommended. However, little is known about heat transfer during juice pasteurization. Aim: Therefore, this work aimed to determine the vitamin C content and the convective heat transfer coefficient in the pasteurization of orange juice. Methods: To perform the experiment, in the juice container, two regions were analyzed: the central region and near the wall. For the time-temperature control, thermometers were installed in the two regions mentioned. Every 120 seconds, the temperature was measured. The vitamin C content in the juice was evaluated before and after pasteurization using the iodometric method. The convective coefficient was evaluated using the method of dimensionless numbers and the experimental method. Results and Discussion: In pasteurization, the solution was heated to 80 °C, where heating lasted 3000 seconds and cooling for 2520 seconds. The graph showing the relationship of the convective heat transfer coefficient and temperature follows the same trend of the literature. The convective coefficient is higher in the region near the wall. As time passes and temperature decreases, the central region tends to equilibrium, and the coefficient becomes more constant. The vitamin C content remained constant before and after pasteurization. The values of the dimensionless numbers used in the calculations are in the same order of magnitude as the literature. Conclusions: The pasteurization did not cause ascorbic acid degradation since the heating step was fast in the heat treatment. The graphic showed that there is a dependence of the dimensionless of temperature with the dimensionless Biot and Fourier. It was noted that studying the thermal behavior in the cooling of orange juice is extremely important to ensure its quality.