Biochemical Aspects of Spice Paprika (Capsicum anuumm L.) Ripening

U radu su ispitane biohemijske promene na plodovima paprike tokom sazrevanja  plodova i tokom  dozrevanja  plodova  posle  branja.  U  cilju  ispitivanja  promena  tokom  sazrevanja  plodovi su uzorkovani u različitim fazama zrelosti tj. kad su plodovi  bili zelene, braon, crvene i tamno crvene boje. Svaka od pomenutih grupa zrenja je  dozrevana sledećih petnaest dana sa i bez prisustva svetla. Posle perioda dozrevanja  plodovi su osušeni i samleveni.   U  uzorcima  svežih  plodova  paprika  ispitan  je  sadržaj  vode,  pepela,  ukupnih  mono  i  oligosaharida, mikro i makroelemenata, boja plodova (vizuelnom ocenom i  instrumentalnim merenjem), sadržaj pigmenata i sastav etarskih ulja, dok je u suvim uzorcima određena boja, sadržaj mikro i makro elemenata, pigmenata i sastav etarskih ulja.  U semenima  paprika ispitan je sadržaj vode, pepela, ulja i neophodnih mikro i  makro  elemenata.  Dobijeni  rezultati  pokazuju  da  se  tokom  sazrevanja  dešavaju  biohemijske  promene  na plodovima  paprika.  Povećava  se  sadržaj  suve  materije,  dolazi  do  promena  u  sastavu pigmenata i etarskih ulja. Tokom 15 dana dozrevanja, ispitani parametri plodova paprika pokazuju da se promene na plodovima nastavljaju i posle ubiranja  plodova.  U zavisnosti od  stepena zrelosti, povećava se sadržaj pigmenta, a menja se i  sastav etarskih ulja. The  aim  of  this  study  was  to  investigate  biochemical  changes  of  paprika  fruits during ripening  and  postharvest  treatments.  Fruits  were  collected  in  different  stages of development i.e. when green, brown, red and deep red color. Each of these  color‐type  fruits where  ripped  after  harvest  (collection)  during  next  fifteen  days  with  or  without  light.  Thereafter, postharvest treatment fruits were dried and milled. In samples of fresh paprika fruits the content of water, ash, mono‐ and  oligosaharides, micro and macro nutrient,  color of fruits (by visual  evaluation and  instrumental measuring), ASTA value,  chlorophyll  and  carotenoid  content,  certain  constituents  of  essential  oil  were determined and activity of peroxidase and β‐glucosidase enzymes, while in dried fruits the color,  content  of  micro  and  macroelements  and  composition  of  essential  oils  were determined. In seed,  the content of water, ash, oil and micro and macroelements were determined. Based on the results it could be concluded that, during ripening, the biochemical  changes are occurring on paprika fruits. The increase in dry matter content is observ ed along with the changes in pigment and essential oil composition. During the  postharvest  time, all evaluated parameters indicated that  ripening is in progress after the harvest of paprika fruits. Changes in both the  pigment and the essential oil content is dependent of a ripening stage

Biochemical Aspects of Spice Paprika (Capsicum anuumm L.) Ripening

U radu su ispitane biohemijske promene na plodovima paprike tokom sazrevanja  plodova i tokom  dozrevanja  plodova  posle  branja.  U  cilju  ispitivanja  promena  tokom  sazrevanja  plodovi su uzorkovani u različitim fazama zrelosti tj. kad su plodovi  bili zelene, braon, crvene i tamno crvene boje. Svaka od pomenutih grupa zrenja je  dozrevana sledećih petnaest dana sa i bez prisustva svetla. Posle perioda dozrevanja  plodovi su osušeni i samleveni.   U  uzorcima  svežih  plodova  paprika  ispitan  je  sadržaj  vode,  pepela,  ukupnih  mono  i  oligosaharida, mikro i makroelemenata, boja plodova (vizuelnom ocenom i  instrumentalnim merenjem), sadržaj pigmenata i sastav etarskih ulja, dok je u suvim uzorcima određena boja, sadržaj mikro i makro elemenata, pigmenata i sastav etarskih ulja.  U semenima  paprika ispitan je sadržaj vode, pepela, ulja i neophodnih mikro i  makro  elemenata.  Dobijeni  rezultati  pokazuju  da  se  tokom  sazrevanja  dešavaju  biohemijske  promene  na plodovima  paprika.  Povećava  se  sadržaj  suve  materije,  dolazi  do  promena  u  sastavu pigmenata i etarskih ulja. Tokom 15 dana dozrevanja, ispitani parametri plodova paprika pokazuju da se promene na plodovima nastavljaju i posle ubiranja  plodova.  U zavisnosti od  stepena zrelosti, povećava se sadržaj pigmenta, a menja se i  sastav etarskih ulja. The  aim  of  this  study  was  to  investigate  biochemical  changes  of  paprika  fruits during ripening  and  postharvest  treatments.  Fruits  were  collected  in  different  stages of development i.e. when green, brown, red and deep red color. Each of these  color‐type  fruits where  ripped  after  harvest  (collection)  during  next  fifteen  days  with  or  without  light.  Thereafter, postharvest treatment fruits were dried and milled. In samples of fresh paprika fruits the content of water, ash, mono‐ and  oligosaharides, micro and macro nutrient,  color of fruits (by visual  evaluation and  instrumental measuring), ASTA value,  chlorophyll  and  carotenoid  content,  certain  constituents  of  essential  oil  were determined and activity of peroxidase and β‐glucosidase enzymes, while in dried fruits the color,  content  of  micro  and  macroelements  and  composition  of  essential  oils  were determined. In seed,  the content of water, ash, oil and micro and macroelements were determined. Based on the results it could be concluded that, during ripening, the biochemical  changes are occurring on paprika fruits. The increase in dry matter content is observ ed along with the changes in pigment and essential oil composition. During the  postharvest  time, all evaluated parameters indicated that  ripening is in progress after the harvest of paprika fruits. Changes in both the  pigment and the essential oil content is dependent of a ripening stage

Biochemical Aspects of Spice Paprika (Capsicum anuumm L.) Ripening

U radu su ispitane biohemijske promene na plodovima paprike tokom sazrevanja  plodova i tokom  dozrevanja  plodova  posle  branja.  U  cilju  ispitivanja  promena  tokom  sazrevanja  plodovi su uzorkovani u različitim fazama zrelosti tj. kad su plodovi  bili zelene, braon, crvene i tamno crvene boje. Svaka od pomenutih grupa zrenja je  dozrevana sledećih petnaest dana sa i bez prisustva svetla. Posle perioda dozrevanja  plodovi su osušeni i samleveni.   U  uzorcima  svežih  plodova  paprika  ispitan  je  sadržaj  vode,  pepela,  ukupnih  mono  i  oligosaharida, mikro i makroelemenata, boja plodova (vizuelnom ocenom i  instrumentalnim merenjem), sadržaj pigmenata i sastav etarskih ulja, dok je u suvim uzorcima određena boja, sadržaj mikro i makro elemenata, pigmenata i sastav etarskih ulja.  U semenima  paprika ispitan je sadržaj vode, pepela, ulja i neophodnih mikro i  makro  elemenata.  Dobijeni  rezultati  pokazuju  da  se  tokom  sazrevanja  dešavaju  biohemijske  promene  na plodovima  paprika.  Povećava  se  sadržaj  suve  materije,  dolazi  do  promena  u  sastavu pigmenata i etarskih ulja. Tokom 15 dana dozrevanja, ispitani parametri plodova paprika pokazuju da se promene na plodovima nastavljaju i posle ubiranja  plodova.  U zavisnosti od  stepena zrelosti, povećava se sadržaj pigmenta, a menja se i  sastav etarskih ulja. The  aim  of  this  study  was  to  investigate  biochemical  changes  of  paprika  fruits during ripening  and  postharvest  treatments.  Fruits  were  collected  in  different  stages of development i.e. when green, brown, red and deep red color. Each of these  color‐type  fruits where  ripped  after  harvest  (collection)  during  next  fifteen  days  with  or  without  light.  Thereafter, postharvest treatment fruits were dried and milled. In samples of fresh paprika fruits the content of water, ash, mono‐ and  oligosaharides, micro and macro nutrient,  color of fruits (by visual  evaluation and  instrumental measuring), ASTA value,  chlorophyll  and  carotenoid  content,  certain  constituents  of  essential  oil  were determined and activity of peroxidase and β‐glucosidase enzymes, while in dried fruits the color,  content  of  micro  and  macroelements  and  composition  of  essential  oils  were determined. In seed,  the content of water, ash, oil and micro and macroelements were determined. Based on the results it could be concluded that, during ripening, the biochemical  changes are occurring on paprika fruits. The increase in dry matter content is observ ed along with the changes in pigment and essential oil composition. During the  postharvest  time, all evaluated parameters indicated that  ripening is in progress after the harvest of paprika fruits. Changes in both the  pigment and the essential oil content is dependent of a ripening stage

Translokacija i retranslokacija kadmijuma u grašku (Pisum sativum L.)

Under semi-controlled conditions, we studied cadmium (Cd) translocation and retranslocation in the aphylla pea cultivar Jezero at two stages of growth and development. The applied Cd concentrations were 0 (control), 10-7 and 10-5 M Cd and the age of plants at the time of treatment was 26 and 63 days. The application of Cd via the root lasted for 48 h. The plants were analyzed immediately after the treatment, 38 days later and at maturity. Dry matter mass and Cd contents were determined in individual plant organs. The results showed that dry mass had decreased noticeably depending on the Cd concentration used and plant age. The decrease of dry matter mass in both vegetative and generative plant organs was more significant when Cd was applied at flowering (63 day-old plants) than when the plants were younger (25 day-old). In all the treatments, the highest Cd content was found in the root. The translocation of Cd from the root to the aboveground vegetative and generative plant parts took place and it was relatively more intensive at the lower Cd concentration than at the higher one. The possibility that a minor amount of Cd was retranslocated from the leaves to the seeds and pods could not be ruled out either.Proučavana je translokacija i retranslokaiija kadmijuma (Cd) u afila tipu graška sorte Jezero, u dva stadijuma rasta i razvića, u polukontrolisanim uslovima. Primenjene koncentracije Cd bile su 0 (kontrola), 10-7 i 10-5 M Cd, a starost biljaka u vreme tretmana bila je 26 i 63 dana. Tretmani Cd preko ko-rena trajali su po 48 h. Biljke su analizirane neposredno nakon tretmana, 38 dana kasnije i u fazi zrelosti. Suva masa biljaka i sadržaj Cd određeni su u pojedinačnim biljnim organima. Rezultati su pokazali da se masa suve materije značajno smanjila u zavisnosti od primenjene koncentracije Cd i starosti biljaka. Smanjenje mase suve materije i vegetativnih i generativnih organa bilo je značajnije kada je Cd primenjivan u fazi cvetanja (63 dana stare biljke) nego kada su biljke bile mlađe (25 dana stare). Kod svih tretmana, najviši sadržaj Cd utvrđen je u korenu. Takođe, došlo je do translokacije Cd iz korena u nadzemne vegetativne i generativne biljne organe i ovaj proces je bio relativno intenzivniji kada je primenjena koncentracija Cd bila niža. Mogućnost da je došlo do retranslokacije minimalnih količina Cd iz listova u mahune takođe ne može biti isključena

Uticaj koncentracija Cd i faze rastenja na i razvića navodni režim biljaka

Effect of Cd on water relations in pea plants was investigated in semi-controlled conditions in a glasshouse. After growing on nutrient solution, plants were treated with 10-7 or 10-5M Cd 25 or 63 days after seed germination. Treatments with Cd lasted for 48 hours. After treatment plants were harvested and analyzed on water relation parameters. Cd treatment decreased plant transpiration, root area, nitrate-reductase activity respiration intensity, chloroplast pigment content and increased water potential, stomata diffusive resistance and proline content. Plants treated 25 days after germination decreased respiration and water potential more intensely, while plants treated 63 days after treatment severely decreased relative water content, plant transpiration, stomata diffusive resistance proline content, chloroplast pigment content and nitrate-reductase activity.Uticaj koncentracija Cd na vodni režim biljaka graška je ispitan u staklari u polukontrolisanim uslovima. Biljke su gajene na potpunom hranjivom rastvoru a zatim je deo biljaka, 25 odnosno 63 dana nakon klijanja tretiran sa Cd u koncentracije 10-7 ili 10-5M. Biljke su bile izlagane Cd 48h nakon čega su analizirane na pokazatelje vodnog režima. Tretman Cd smanjio je intenzitet transpiracije, površinu korena, aktivnost nitrat-reduktaze, intenzitet disanja i sadržaj pigmenata hloroplasta, a povećao vodni potencijal, difuzni otpor stoma i ukupan sadržaj prolina. Izlaganje biljaka Cd 25 dana nakon klijanja imalo je izraženiji efekat na intenzitet disanja i vodni potencijal a 63 dana nakon klijanja intenzivnije je menjalo relativni sadržaj vode intenzitet transpiracije, difuzni otpor stoma, ukupan sadržaj prolina aktivnost nitrat-reduktaze i sadržaj pigmenata

Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation

Traditional Serbian variety of white cabbage, cultivar “Futoski” (33 samples) and hybrid “Bravo” (10 samples) were investigated in this study for their applicability to biological fermentation. Different chemical, physical, texture and sensory characteristics of raw cabbage heads were investigated. Obtained experimental results were analyzed using descriptive statistics, while correlation analysis showed the relations between different assays. Also, Principal Component Analysis (PCA) has been applied to classify and discriminate between different cultivars cabbage heads. Furthermore, standard score has been introduced to enable more comprehensive comparison between the investigated samples, in order to find the optimum sample, regarding observed chemical, physical, texture and sensory properties. PCA analysis showed that the best sample for cabbage cultivar “Futoski” was sample 9, while sample 34 was the best for hybrid “Bravo”, regarding their chemical, morphological and sensory characteristics.

Determination of nickel content in the semimembranosus muscle of pigs produced in Vojvodina

The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was determined by flame atomic absorption spectrometry after mineralization by dry ashing. The difference in the nickel content in the analyzed muscle tissues among different genetic lines of pigs was not significant (P > 0.05). Nickel levels ranged from 12.93 to 80.18 μg/100 g, with a general average of 32.41 μg/100 g. The average level of nickel was found to be higher than the levels observed in pork in some developed countries

INVESTIGATION OF SODIUM CONTENT IN THE WHOLE WHEAT BREAD ON THE MARKET OF MUNICIPALITIES BIJELJINA, ZVORNIK AND EAST SARAJEVO

Medical studies demonstrated that controlling blood pressure could reduce the risks of cardiovascular disease. The relationship between daily diet, intake of salt and blood pressure has been well established and since bread is the main foodstuffs in population diet, especially in our country, the determination of sodium content of bread is of high priority and warrants further investigation. The sodium content was determined using Atomic Absorption Spectrophotometry (AAS) following wet digestion of the samples with concentrated hidrocloric and nitric acids. By applying a scoring system trained sensory evaluators assessed the expression of taste in samples. The results of present study unfortunately showed that content of sodium in whole wheat bread in the market in two of three investigated municipalities (Bijeljina, Zvornik and East Sarajevo) is much greater compared with contents in other parts of the world. As we do not have assessment of daily sodium intake and on basic of result from this investigation we could conclude that sodium intake in Bosnia and Herzegovina is greater than that recomended by the World Health Organization (WHO). This means that population of investigated municipalities, which consumes whole wheat bread daily could be at a risk of cardiovascular diseases

Quality of Root Vegetables during Prolonged Storage

The objective of this study was to develop postharvest techniques and technologies of the most important root vegetables: carrots, celeriac and parsnip. Investigations included the effect of harvest maturity (harvest at November or January) and postharvest washing treatments (hot water, H2O2 and NaOCl and non-washed-control) of carrots (Daucus carota ’Bolero F1’), parsnip (Pastinaca sativa ‘Banatski dugi’) and celeriac (Apium graveolens var. rapaceum ‘Mentor’) roots and effects on their quantitative and qualitative changes during different storage conditions (S-1; 0°C and 98% RH or S-2; 0-2°C and 85-92% RH). Water loss and quality changes in these vegetables roots were monitored after 120 and 180 days of storage period (SP). At the end of SP the percentage of water loss ranged from 3.20% (from first harvest inside the S-1 with H2O2 treatment) in carrot to 39.29% (from first harvest inside the S-2 in control) in celeriac root. The dry matter content (DM) increased during storage period. Total sugar content (TSC) in the roots depends on year and harvest time. During SP, total sugar content increased more in S-2 cooling room. The parsnip root was characterized by more hardness texture relative to the carrot and celeriac roots. During SP carrot root loses the flexibility. The most effective method of maintaining quality of root vegetables is optimal harvest time followed by prestorage washing treatments (H2O2 or NaOCl) and storage at optimum temperature (0 ºC) with a high relative humidity 98%