View allAll Photos Tagged overprocessed
From GO 4093: Fingerprinting the history of episodic dust creation in Wolf-Rayet binaries, Principal Investigator Noel Richardson
Another in a series of JWST images of Wolf-Rayet stars that have intricate and fascinating dust shells around them.
There's a very strong set of diffraction spikes (the blueish multi-colored rays emanating from the center star) in every filter this time. I tried to make them less distracting by both desaturating and dimming them. I think it looks a bit better like this, but it may also look somewhat unnatural or overprocessed.
I showed an earlier version of the image to my spouse, and he didn't even realize the reddish orange "rings" around the star were the subject of the image, so I thought I'd try to address that. He thought they were some kind of diffraction artifacts; eg an Airy disk. They are not.
You can compare this image with another one I processed quite a bit differently: flic.kr/p/2riubcR
It is my opinion that there is no single best way to process any given astro image, but it does bother me somewhat that doing two images of similar objects with the same set of filters from the same observation program so differently is lacking in consistency. I know I tried doing the other image in a straight rgb arrangement like this one and it did not look great, though. Still, might be worth revisiting.
Red: MIRI F2100W
Green: MIRI F1500W
Blue: MIRI F770W
North is pretty much up (It's 1.2° off in one way or another. I can't tell by eyeballing it.)
Day 2/13. I woke up late, a bit earlier than necessary to go to work, but already too late to go taking pictures. So I went shooting during the afternoon break instead.
This day was a bit disturbing (as usual, but I'm getting used to it... or not?): our Underground's on a strike - only a few trains in the morning, zero trains in the evening, lots of police around just to keep the personnel safe from the public wrath... Finally starting my motorcycle training seriously next Wednesday with the hopes to get a Kawasaki bike (a black 250R) in early summer to no longer depend on public transports and be able to travel around in France. Dunno how fast I'll be progressing during my lessons... probably not so fast, considering how miserably I failed the first time I tried it ^^'
I'm also stuck at work with the login page back-end work. Booo! Have to release the app ASAP, but fiddling with a thousand of little things that just have to be done.
Yeah, well, back to photography! Haha! Hmmm, what did I want to say... oh, right - I have this uneasy feeling that the pics are overprocessed. At this point I'm actually loving it as I'm probably moving towards a style that can be loosely defined with words like "vivid". Now, this might change in the future, it's impossible to know such things in advance ^_^. Maybe two months from now I'll look at this picture and shriek with horror, lol! Share your opinion if you want.
By the way, I noticed that I most of my shots are being made with the macro lens (it's gear talk, yehhhoooo!). I'm so tired of the Olympus kit lenses that I rarely take them out the bag. Oh, well, I use the wide-angle one for shots like the one I made in Chantilly #1,#2. But I suppose that the my telephoto lens hasn't been touched for almost a year now!
Oh, almost forgot, I'm an active reader on Twitter now, but still haven't decided what I'll be tweeting about. It's useless to tweet about casual things like "brushing my teeth, omgwtfpwnd!!" and I sort of don't feel like posting links to new Flickr photos (there's RSS feeds for that), so I'll be focusing either on photography or on front-end web-development. Haven't decided yet....
Hmmm, that was a huge amount of blah-blah! Time to sleep now.
Larger: http://farm4.static.flickr.com/3154/2744233146_434e489743_b.jpg
She does a good job of immitationg the famous Munsch painting.
High Falls in Talladega National Forest, 9-30-13.
Shot with Fuji gw690iii and Acros film, xtol developer. Film was badly overprocessed.
Brick Sanctuary
Ok, I may have gotten a bit carried away with the controls, but this is my first official HDR shot. I'll try to maintain my composure next time :-)
Guerrilla photography is the unconventional art of photography with which a rather lesser photographer uses mobile tactics (moving from place to place, from shadows, inconspicuously, etc.) to be at par with the greater and more formal army of photographers. The guerrilla photographer uses ambush (draw subjects to terrain unsuited to them) and mobility (advantage and surprise, and means like buses) in shooting vulnerable targets in everyday territory....
The guerrilla photographer is not to be considered inferior to the more formal professionals against which it fights simply because it is inferior in fire power...
the above makes no sense... but hey... I make no sense most of the time either...
SLIDER SATURDAY 14/52
There are times that I find extensive post processing evokes a very different feel or mood from an image and sometimes I like the result.
Being more of a purist with photography, I seldom post these overprocessed images but I decided for 2012, I would post those images on what I have termed "Slider Saturday". These will be images that I have extensively moved the sliders in post processing.
While this may not appear to be a slider, it actually has a Fractalius layer to it. Just a little less dramatic. :))
A little overprocessed, but I wanted to highlight the contrast between the sky and structure. I was hanging out with the WDW Photography Flickr group this day. We were goofing off In the Plaza del Teatro taking pictures of each other and the structures when I spotted this composition. The Italian architecture seems more interesting to photograph during the day. I don't have anything of this pavilion at night yet.
Tutto Italia Restaurant. I highly recommend this place. The quality of the pasta is top notch.
113/124 - Topsy Turvy - 124 Pictures in 2024
Blended original right-side up and upside down copy of image in Photoshop.
Located at Holland ave. & Wellington, Ottawa, Ontario
Processed in Lightroom 3 and sent to Nik's color efexpro for some brilliance/warmth & Tonal contrast. Overprocessed? I think it works for this image.
I'm alone in this life
And these old jeans are too tight.
And now I can't pick my feet off the floor.
I try to laugh but I cry,
My dignity is undignified -
Guess I'm really on my own ...
Is it too late to call you on the phone?
Too late to tell you I'm alone?
I want to wake you from another lonely night.
Too late to wonder where you are,
Too late to hold you in my arms?
Because if you're looking for wonderful,
I'm wonderful.
Day 95 - September 1st, 2009.
Wonderful by Chantal Kreviazuk.
(It makes me happy when I'm descently satisfied with a photo after 5 shots and I pick the first one.)
This is the shot without the texture, which I used to soften it a bit. I am really trying not to overprocess my shots, but can't decide if the texture actually adds something with this one or not.
Probably overprocessed...but that is what Sunday is all about, right? From the cruise ship....there was a cool mirrored wall in one of the bars on the ship...we didn't drink there, but we walked around one day and took pictures of a bunch of stuff from my Grammy. Have a great Sunday. HSS!
Bit overprocessed but hey... I was in a "kill it with photoshop" kinda mood :) . I kinda like it all the same.
A panorama of several interesting objects in Orion.
Technical detail:
M42 section: 20 x 30 seconds + 8 x 10 minutes. Stacked using DSS' "Entropy Weighted Average" (AKA "lazy mans HDR").
Flame section: 2 shots on one side of the meridian, followed by a reflip and 6 more shots. Each shot was exposed for 10 minutes.
All done in one night, including setup and pack away under light polluted skies. (Sadly I didn't have time to drive the hour to my favourite dark site).
I'm not happy with how the M42 section came out, I've far overprocessed it. I may even have used exposures that were too long, ten minutes took me to a max ADU value of ~62000 (just ~3k shy of the maximum possible value).
River Exe, Exeter, Devon.
Better make this the last one for now of saturday evening while messing about by the river with fellow flickerite [http://www.flickr.com/photos/91722814@N02/].
Turning my back briefly on the bright lights of the Millers Crossing area and looking down river toward the Exe Bridges complex. With the afterglow of the departed sun lighting the sky behind me, casting it's blue light on the scene before me. It really was this blue, even the thin clouds had taken on the colour. When it looks like this, it almost looks fake or overprocessed, so i have done nothing to this, except a slight sharpening and the obvious resize.
Too much blue???
Dont worry, I think I can find a sunrise to post tomorrow to equalise the balance a little :~)
Detail of a sculpture titled Transformation by Faustino Aizkorbe on the campus of Purdue University.
I was at Purdue for the past few days, and managed to get out this morning to take some photos before my flight. This picture is actually rotated to the right 90 degrees. The sun was rising and the lighter, goldenish areas are where the sun was striking the sculpture. The whitish region is some kind of patina. The next photo is another detailed shot of the sculpture.
There is no processing at all on this photo. I think I've been really overprocessing my images lately. The last series from the Delaware & Raritan Canal are an example, that I wasn't happy with at all, but I threw them up here anyhow. But, I didn't want to spend too much time on them.
Oh, and by the way, between work and some travelling I'm doing, this is probably it for a couple of weeks. Sorry if I don't get to all of your photos. I know I'm way behind, and will probably never catch up.
Over-processed, oily, full of bad-ass chemicals ... nevertheless these chilli chips are so tasty. They are an indulgence I rarely allow myself, but this month's assignment demanded chips!
Entry for Scavenge Challenge February 2013: #18. Chip in with chips: poker, wood, potato, fish & chips. Use any chips except cow chips!
Braving hideous dangers in the sea, whilst on a relaxing Sunday morning visit to the beach. Less unpleasant than the live band who started up just as we were leaving though - they were really, really awful. A jellyfish sting would have been mild by comparison.
Chilling for TRP
Fake Lensbaby for FGR
And overprocessed for Sliders Sunday.
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, as well as the Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
ETYMOLOGY
The name "chickpea" traces back through the French chiche to cicer, Latin for 'chickpea' (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.
The word garbanzo, from an alteration of Old Spanish arvanço, came first to American English as garvance in the 17th century, being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. calavance). The current form garbanzo comes directly from modern Spanish, and is commonly used in regions of the United States with a strong Mexican or Spanish influence.
HISTORY
Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Çayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BC) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France, Mesolithic layers in a cave at L'Abeurador, Aude, have yielded wild chickpeas carbon dated to 6790±90 BC.
Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 AD) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white, and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine, and helping to treat kidney stones. "White cicers" were thought to be especially strong and helpful.
In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.
GENOME SEQUENCING
Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior cultivars, among which 77 have already been released to farmers around the world.
The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia, where it has increased four-fold over the past 30 years. India is by far the world largest producer, but is also the largest importer.
GEOGRAPHIC CULTIVATION
The plant grows to 20–50 cm high and has small, feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins.
Several varieties of chickpea are cultivated throughout the world. Desi chana closely resembles both seeds found on archaeological sites and the wild plant ancestor of domesticated chickpeas, Cicer reticulatum, which only grows in southeast Turkey, where chickpeas are believed to have originated. Desi chana has small, darker seeds and a rough coat. They are grown mostly in Pakistan, India and other parts of the South Asia, as well as in Ethiopia, Mexico, and Iran. Desi means 'country' or 'local' in Hindustani; its other names include kala chana ("black chickpea" in both Hindi and Urdu) or chholaa boot.[citation needed] Desi chana can be black, green or speckled. This variety is hulled and split to make chana dal.
Garbanzo beans or 'kabuli' chana are lighter-coloured, larger, and with a smoother coat, and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America, and the South Asia. The name means "from Kabul" in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is around the same size as garbanzo beans, being both larger and darker than the 'desi' variety.
USES
HUMAN CONSUMPTION
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine.
Chickpeas are popular in the Iberian Peninsula. In Portugal, they are one of the main ingredients in rancho, eaten with pasta and meat, including Portuguese sausages, or with rice. They are used in other hot dishes with bacalhau and in soup. In Spain, they are used cold in tapas and salads, as well as in cocido madrileño. In Italy, chickpeas are eaten with pasta or in soup. In southern Italy, chickpea flour is made into a batter for panelle, a sort of crepe. In Egypt, chickpeas are used as a topping for kushari.
Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahina (sesame seed paste), the blend called hummus bi tahina. Chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had become commonplace in American cuisine. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.
Some varieties of chickpeas can be popped and eaten like popcorn.
Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in South Asia and in diaspora communities of many other countries served with variety of breads or steamed rice. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bada and mirapakaya bajji. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a leaf vegetable in salads.
Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. In South Asian cuisine the Chickpea flour (Besan) is used as a batter to coat vegetables before deep frying to make Pakoras. The flour is also used as a batter to coat vegetables and meats before frying, or fried alone such as panelle (little bread), a chickpea fritter from Sicily. Chickpea flour is used to make the Mediterranean flatbread socca and called panisse in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In Tuscany chickpea flour (farina di ceci) is used to make an oven baked pancake: the flour is mixed with water, oil and salt. Chickpea flour known as Kadlehittu in Kannada is used for making sweet dish Mysorepak.
In the Philippines, chickpeas preserved in syrup are eaten as sweets and in desserts such as halo-halo. Sephardic Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.
Guasanas are a Mexican chickpea recipe in which the beans are cooked in water and salt.
A chickpea-derived liquid (aquafaba) can be used as an egg white replacement to make meringue.
ANIMAL FEED
Chickpeas serve as an energy and protein source as animal feed.
Raw chickpeas have a lower trypsin and chymotrypsin inhibitor content than peas, common beans, and soybeans. This leads to higher nutrition values and fewer digestive problems in nonruminants. Nonruminant diets can be completed with 200 g/kg of raw chickpeas to promote egg production and growth of birds and pigs. Higher amounts can be used when chickpeas are treated with heat.
Experiments have shown that ruminants grow equally well and produce an equal amount and quality of milk when soybean or cereal meals are replaced with chickpeas. Pigs show the same performance, but growing pigs experience a negative effect of raw chickpea feed; extruded chickpeas can increase performance even in growing pigs. In poultry diet experiments with untreated chickpeas, only young broilers (starting period) showed worse performance. Fish performed equally well when their soybean or cereal diet was replaced by extruded chickpeas. Chickpea seeds have also been used in rabbit diets.
Secondary components of legumes — such as lecithin, polyphenols, oligosaccharides, and amylase, protease, trypsin and chymotrypsin inhibitors — can lead to lower nutrient availability, thus to negative effects in growth and health of animals (especially in nonruminants). Ruminants have generally less problems to digest legumes with secondary components, since they can inactivate them in the rumen liquor. Their diets can be supplemented by 300 g/kg or more raw chickpea seeds. However, protein digestibility and energy availability can be improved through treatments, such as germination, dehulling, and heat. Extrusion is a very good heat technique to destroy secondary components in legumes, since the proteins are irreversibly denatured. Overprocessing may decrease the nutritional value; extrusion leads to losses in minerals and vitamins, while dry heating does not change the chemical composition
NUTRITION
Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the DV. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76, which is higher than many other legumes and cereals.
Compared to reference levels established by the United Nations Food and Agricultural Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids.
A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ). Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). 75% of lipid content is unsaturated fatty acids for which linoleic acid comprises 43% of total fat.
EFFECTS OF COOKING
Cooking treatments do not lead to variance in total protein and carbohydrate content. Soaking and cooking of dry seeds possibly induces chemical modification of protein-fibre complexes, which leads to an increase in crude fibre content. Thus, cooking can increase protein quality by inactivating or destroying heat-labile antinutritional factors. Cooking also increases protein digestibility, essential amino acid index, and protein efficiency ratio. Although cooking lowers concentrations of amino acids such as tryptophan, lysine, total aromatic, and sulphur-containing amino acids, their contents are still higher than proposed by the FAO/WHO reference. Diffusion of reducing sugars, raffinose, sucrose and others into cooking water reduces or completely removes these components. Cooking also significantly reduces fat and mineral contents. The B vitamins riboflavin, thiamin, niacin, and pyridoxine dissolve into cooking water at differing rates.
GERMINATION
Germination of chickpeas improves protein digestibility, although at a lower level than cooking. Germination degrades proteins to simple peptides, so improves crude protein, nonprotein nitrogen, and crude fiber content. Germination decreases lysine, tryptophan, sulphur and total aromatic amino acids, but most contents are still higher than proposed by the FAO/WHO reference pattern.
Oligosaccharides, such as stachyose and raffinose, are reduced in higher amounts during germination than during cooking. Minerals and B vitamins are retained more effectively during germination than with cooking. Phytic acids are reduced significantly, but trypsin inhibitor, tannin, and saponin reduction is less effective than cooking.
Autoclaving, microwave cooking, boiling
Protein digestibility is improved by all treatments of cooking. Essential amino acids are slightly increased by boiling and microwave cooking when compared to autoclaving and germination. Overall, microwave cooking leads to a significantly lower loss of nutrients compared to autoclaving and boiling.
Finally, all treatments lead to an improved protein digestibility, protein efficiency ratio, and essential amino acid index. Microwave cooking seems to be an effective method to prepare chickpeas because of its improvement of nutritional values and its lower cooking time.
LEAVES
In some parts of the world, young chickpea leaves are consumed as cooked green vegetables. Especially in malnourished populations, it can supplement important dietary nutrients, because regions where chickpeas are consumed have been sometimes found to have populations lacking micronutrients. Chickpea leaves have a significantly higher mineral content than cabbage and spinach.[citation needed] In natural settings, environmental factors and nutrient availability could influence mineral concentrations Nevertheless, consumption of chickpea leaves is recommended for areas where chickpeas are produced as food for humans.
Preliminary research shows that chickpea consumption may lower blood cholesterol.
PRODUCTION
Chickpeas are grown in South Asia, Australia, Mediterranean, western Asia, and in the Palouse region and the Great Plains of the USA.
India is the world leader in chickpea (Bengal gram) production, and produces approximately 10 times as much as the second-largest producer, Australia. Other key producers are Pakistan, Turkey, Myanmar, Ethiopia, and Iran.
Heat and micronutrient cultivation
Agricultural yield for chickpea is often based on genetic and phenotypic variability which has recently been influenced by artificial selection. The uptake of micronutrients such as inorganic phosphorus or nitrogen is vital to the plant development of Cicer arietinum, commonly known as the perennial chickpea. Heat cultivation and micronutrient coupling are two relatively unknown methods that are used to increase the yield and size of the chickpea. Recent research has indicated that a combination of heat treatment along with the two vital micronutrients, phosphorus and nitrogen, are the most critical components to increasing the overall yield of Cicer arietinum.
Perennial chickpeas are a fundamental source of nutrition in animal feed as they are high sources of energy and protein for livestock. Unlike other food crops, the perennial chickpea shows a remarkable capacity to change its nutritional content in response to heat cultivation. Treating the chickpea with a constant heat source increases its protein content almost threefold. Consequently, the impact of heat cultivation not only affects the protein content of the chickpea itself, but the ecosystem that it supports as well. Increasing the height and size of chickpea plants involves using micronutrient fertilization with varying doses of inorganic phosphorus and nitrogen.
The level of phosphorus that a chickpea seed is exposed to during its lifecycle has a positive correlation relative to the height of the plant at full maturity. Increasing the levels of inorganic phosphorus at all doses incrementally increases the height of the chickpea plant. Thus, the seasonal changes in phosphorus soil content as well as periods of drought that are known to be a native characteristic of the dry Middle-Eastern region where the chickpea is most commonly cultivated have a strong effect on the growth of the plant itself. Plant yield is also affected by a combination of phosphorus nutrition and water supply, resulting in a 12% increase in yield of the crop.
Nitrogen nutrition is another factor that affects the yield of Cicer arietinum, although the application itself differs from other perennial crops with regards to the levels administered on the plant. High doses of nitrogen inhibit the yield of the chickpea plant. Drought stress is a likely factor that also inhibits the uptake of nitrogen and subsequent fixation in the roots of Cicer arietinum. The growth of the perennial chickpea is dependent on the balance between nitrogen fixation and assimilation that is also characteristic of many other agricultural plant types. The influence of drought stress, sowing date, and mineral nitrogen supply all have an effect on the yield and size of the plant, with trials showing that Cicer arietinum differed from other plant species in its capacity to assimilate mineral nitrogen supply from soil during drought stress. Additional minerals and micronutrients make the absorption process of nitrogen and phosphorus more available. Inorganic phosphate ions are generally attracted towards charged minerals such as iron and aluminium oxides.
Additionally, growth and yield are also limited by zinc and boron deficiencies in the soil. Boron-rich soil resulted in an increase of chickpea yield and size, while soil fertilization with zinc seemed to have no apparent effect on the chickpea yield.
PATHOGENS
Pathogens in chickpeas are the main cause for yield loss (up to 90%). One example is the fungus Fusarium oxysporum f. sp. cicero, present in most of the major pulse crop-growing areas and causing regular yield damages between 10 and 15%.
From 1978 until 1995, the worldwide number of pathogens increased from 49 to 172, of which 35 have been recorded in India. These pathogens originate from the groups of bacteria, fungi, viruses, mycoplasma and nematodes and show a high genotypic variation. The most widely distributed pathogens are Ascochyta rabiei (35 countries), Fusarium oxysporum f. sp. cicero (32 countries) Uromyces ciceris-arietini (25 countries), bean (pea) leaf roll virus (23 countries), and Macrophomina phaseolina (21 countries). Ascochyta disease emergence is favored by wet weather; spores are carried to new plants by wind and water splash.
The stagnation of yield improvement over the last decades is linked to the susceptibility to pathogens. Research for yield improvement, such as an attempt to increase yield from 0.8 to 2.0 tons per hectare by breeding cold-resistant varieties, is always linked with pathogen-resistance breeding as pathogens such as Ascochyta rabiei and F. o. f. sp. cicero flourish in conditions such as cold temperature. Research started selecting favourable genes for pathogen resistance and other traits through marker-assisted selection. The use of this method is a promising sign for the future to achieve significant yield improvements.
WIKIPEDIA
Heavy Frost.
It turns out we got a pretty cold winter, it's now several weeks more or less freezing. The snow is gone, but the lakes have thick ice now. This allows persepectives that are impossible normally, you can just walk into the lake. Nice. Unfortunately the paths are slippery, I managed to fall on my buttock on my way back, but luckily I had my camera packed already, when that happened.
I realitze the last few rounds of photos were a little heavy handed and overprocessed. Here I tried a more subtle rendering which maybe suits the subject better? I don't know. Decisions, decisions ... I try to get out again to one of the lakes at the weekend. Usually at the weekend under such conditions everything is pretty crowded and not so nice and quiet as it looks like here, when I was almost on my own.
Way far overprocessed.
There was so much to be seen from up there and it could be, with polarized sunglasses and a tilt of the head to line up the polarization right and a little bit of selective vision to look through the smog... But the camera isn't so selective and it wound up picking up all of the smog and the late afternoon haze. So this one's overcooked, like putting the pizza in the microwave for too long. But the details are there, from Palm Springs to the Salton Sea to that ugly brown band of smog.
(notes in the photo call out stuff)