Impact of the symbivit preparation on quantitative and qualitative indicators of tomato (Lycopersicon esculentum Mill.)

The aim of the work was the verification of Symbivit preparation containing mycorrhiza fungi from the genus Glomus in the cultivation of tomato (varieties Uno Rosso F1 and Brixol F1). The impact of mycorrhiza on the growth parameters of seedlings (overground mass, the mass of the root system, stem diameter, plant height), total fruits yield and quality by the spectrophotometric determination of the total carotenoids in fresh fruits was evaluated. According to the statistical evaluation by the method of multifactorial analysis of variance there was found significant effect of the preparation on all evaluated growth parameters. The increase of the overground part in case of variety Uno Rosso F1 was about 62.43%, in Brixol F1 it was about 75.55% in comparison with control variant. Similarly, the increase in the weight of the root system was found for variety Uno Rosso F1 about 31.38% and for Brixol F1 about 35.98%, as well as in plants height of variety Uno Rosso F1 about 14.06% and of Brixol F1 about 31.84 % when compared to control. Application of Symbivit preparation in tomato cultivation had positive effect on total yields of tomato fruits of both selected varieties. Effect of application of Symbivit preparation on the carotenoids content in tomato fresh fruits was not prove to be statistically significant, as well as it was not found significant difference in the content of total carotenoids when evaluating the influence of the variety

Changes of vitamin C content in celery and parsley herb after processing

Humans and other primates have lost the ability to synthesize vitamin C and therefore the only source is diet. Vitamin C or ascorbic acid has labile nature, it is removed or destroyed in specific degree immediately after harvest, but storage and post - harvest processing also contribute to its degradation. The aim of work was to determine the vitamin C content in the herb of selected celery and parsley varieties in dependence on chosen postharvest processing and to compare it with fresh herb. There were chosen five bulb forms varieties of celery (Apium graveolens) - Makara, Ilonaa, Hegy Köi, Talar and Diamant. In case of parsley (Petroselinum crispum) there were evaluated one variety of curly parsley, one variety of herb parsley - Petra, and five varieties of root parsley - Lenka, Eagle, Ginate D´Italia, Titana and Arat. Every variety was harvested in three terms, followed by vitamin C content estimation in fresh herb, after drying and after freezing. The content of vitamin C was estimated by HPLC method by the help of liquid chromatograph with UV detector. There was found the significant difference in content of vitamin C in parsley as well as in celery when comparing the fresh herb with herbs after post - harvest processes - drying (by air circulation in laboratory hall) and freezing. After processing of herbs in both observed species the vitamin C content decreased, in case of freezing it was about 65% (celery) and 61% (parsley), after drying about 86% (celery) and 82% (parsley) in comparison with fresh herb. The effect of processing played more important role in influencing of vitamin C content than variety in case of both selected species. For using of celery and parsley not only as culinary herb, but as a notable source of ascorbic acid it is the most important fresh herb intake

Quantitative and qualitative parameters in Acorn squash cultivar in the conditions of the Slovak Republic

The species Cucurbita pepo includes several types of squashes; in Slovak Republic, well-known and oftenly grown squash types are patisson, zucchini, spaghetti squash, oil pumpkin etc. Several interesting squash types of Cucurbita pepo are grown abroad, including Acorn squash which is well-known mainly in USA. The aim of this study was to evaluate the important quantitative (yield per hectare, average fruit weight) and qualitative (total carotenoids, ascorbic acid, antioxidant activity, total soluble solids) yield parameters of Acorn squash fruits in comparison with patisson which is typical squash type of Cucurbita pepo in Slovak Republic. The field trial was realised in Košice-Šaca in 2016. Within experiment, four cultivars of Acorn type pumpkin were tested (Thelma Sanders; Jet Set; Table Gold; Cream of The Crop). The patisson 'Orfeus' was used as a comparative cultivar for evaluation of individual parameters of Acorn type pumpkin cultivars. Matured pumpkin fruits were harvested on the 7th September 2016. From aspect of yield quantity, Acorn cultivars are appeared as very interesting squash type with good yield potential for growing. The highest yield of squash fruits was found in the cultivar 'Cream of The Crop' (17.8 t.ha-1). In mentioned Acorn cultivar, the yield was higher about 87.4% compared to the tested patisson cultivar 'Orfeus' (9.5 t.ha-1). On the contrary, the average weight of squash fruits was reached in patisson cultivar 'Orfeus' (780.7 g). The qualitative parameters of fruits were expressively influenced by squash cultivar. The content of total carotenoids, ascorbic acid and total soluble solids was markedly higher in all Acorn cultivars, compared to the patisson cultivar 'Orfeus'. The highest content of total carotenoids (26.74 mg.kg-1 fresh weight) and ascorbic acid (238.79 mg.kg-1 f. w.) was found in the squash cultivar 'Table Gold'. The highest content of total soluble solids was determined in the cultivar 'Jet Set' (3.8 °Brix). On the contrary, the highest antioxidant activity (DPPH) was found in the patisson cultivar 'Orfeus' (10.80 %). On the basis of obtained results, it is possible to state that Acorn cultivars are very interesting squash type with promising yield potential for possible growing in conditions of Slovak Republic. In addition, Acorn squashes were expressed by higher content of several nutritional parameters compared to the typical squash type - patisson. Thus, these squashes could be an interesting vegetable for human nutrition

Impact of nutrition on the quality and quantity of cauliflower florets

Cauliflower (Brassica oleracea var botrytis) as a member of the family Brassicaceae belongs to worldwide popular vegetable with using in all kinds of cuisine. The aim of the work was to find out the effects of nutrition and fertilization (in dependence on the amount of nitrogen) on the yield of florets as well as on selected qualitative characteristics - vitamin C, nitrate and sulforaphane content. Analyses were done by the help of liquid chromatograph (HPLC) with UV detector for separation. The trial was led in Nitra, Slovakia, in 2014 - 2015. Cauliflower variety CHARLOT F1 was selected for testing. Four variants have been examined in the trial: control (without application of fertilizers), N150S80 (application of nitrogen and sulphur at the supply level N: S = 150:80 kg.ha-1), N200S80 and N250S80. Application of nitrogen led to significant increasing of the yields of primary cauliflower florets in case of the dose 200 and 250 kg N.ha-1 (increasing about 87% and 134% compared to control). Applied nitrogen nutrition caused significant nitrates increasing in monitored cauliflower florets in order of the variants: 1 (control) <2 (N = 150 kg.ha-1) <3 (N = 200 kg.ha-1) <4 (N = 250 kg.ha-1), but the highest dosage of nitrates is still under the permissible standard according to Food codex of Slovak republic (700 mg.kg-1 of FM). The influence of differentiated nutrition on sulforaphane content was statistically confirmed in case of the 4th variant in comparison to control, where the decrease about 40% was noticed. Influence of nitrogen fertilizing according to used methodology on vitamin C (AA) content was not statistically confirmed. The nutrient concentration in the curds and stalks of cauliflower varied insignificantly with levels of nitrogen applied

Selenium content increasing in the seeds of garden pea after foliar biofortification

Selenium plays an important role as an antioxidant in the prevention of cardiovascular disease. Content of selenium in the crops is constantly in the spotlight of professional public. Vegetables, as an important source of chemo protective substances, have irreplaceable position within the food of plant character. The aim of research work was to solve the Se content increasing in the seeds of garden pea (varieties Premium and Ambassador) through the foliar biofortification of the plants (50 g Se / ha and 100 g Se / ha) and to monitor its effect on production of photosynthetic pigments. In the seeds of fresh garden pea, the chlorophyll a and chlorophyll b content was determined by spectrophotometer depending on a variety and the doses of selenium. In lyophilized seeds there was measured content of selenium by ET-AAS methods. The statistically significant increase of selenium was confirmed with its increasing concentrations in case of both varieties. In the var. Ambassador there was increasing from 0.083 ±0.009 mg.kg-1 DM to 4.935 ±0.598 mg.kg-1 DM (60-fold) and in a var. Premium the values increase from 0.067±0.007 mg.kg-1 DM to 3.248 ±0.289 mg.kg-1 DM (48-fold) after application of 100 g Se / ha. After application of 50 g Se / ha in both varieties of peas there was reported 25-fold increasing in the selenium content in comparison with control. The content of photosynthetic pigments was also increased, or possibly left at level of un-fortificated variant (chla - Ambassador - 50 g Se / ha; chlb - Premium - 100 g Se / ha) by foliar biofortification. Chlorophyll a content was high significantly increased according to used statistical methods in varieties Premium, from the content of 24.527 ±5.156 mg.kg-1 FM to 66.953 ±6.454 mg.kg-1 FM, likewise the content of chlorophyll b from the value of 19.708 ±5.977 mg.kg-1 FM to 37.488 ±6.146 mg.kg-1 FM (after 50 g / ha application).  Foliar biofortification of different vegetable species can provide large-scale intake of minerals with antioxidant properties for human as well as an increase of certain biologically active substances as a result of their synergie

Vplyv odrody na vybrané kvantitatívne a kvalitatívne parameter batátov (Ipomoea batatas L.) pestovaných v Slovenskej republike

The sweet potato (Ipomoea batatas L.) is less-known vegetable species in Slovak Republic. It is known for sweet taste and various possibilities of use in gastronomy. In this study, the effect of cultivar on the important quantitative (yield of marketable tubers per plant, average weight of marketable tubers, yield of marketable tubers per hectare, share of marketable tubers) and qualitative (antioxidant activity, polyphenol content) parameters of sweet potatoes grown in Slovak Republic was tested. The highest yield (1964.16 g/plant; 54.56 t/ha) and average weight (446.18 g) of marketable tubers (> 150 g) were found in white sweet potato cultivar \u27Višnjica white\u27. The highest ratio of marketable tubers was found in orange cultivar \u27Beauregard\u27 (87.17%). The purple cultivar \u27Višnjica purple\u27 was characterized by significantly lower values of all quantitative parameters of sweet potatoes. On the contrary, the highest antioxidant activity (61.07% DPPH; DPPH: 2,2-Diphenyl-1-picrylhydrazyl) and polyphenol content (4506.90 mg/kg dry weight) were found just in purple cultivar \u27Višnjica purple\u27. The significantly higher values of both parameters, compared to other cultivars, are caused by abundance of anthocyanins. Results of this study revealed that sweet potato is expressed by good yield potential, together with its quality, in conditions of Slovak republic, or Middle Europe in generally.Povojník batátový (Ipomoea batatas L.) je menej známym druhom zeleniny v Slovenskej republike. Batáty sa vyznačujú sladkou chuťou a ich využitie v gastronómii je rôzne. V rámci štúdie bol sledovaný vplyv odrody na významné kvantitatívne (úroda predajných hľúz z rastliny, priemerná hmotnosť predajných hľúz, úroda predajných hľúz hektára, podiel predajných hľúz) a kvalitatívne (antioxidačná aktivita, celkový obsah polyfenolov) parametre batátov pestovaných v Slovenskej republike. Najvyššia úroda (1964,16 g/rastlina; 54,56 t/ha) a priemerná hmotnosť (446,18 g) predajných hľúz (> 150 g) boli zistené u bielej odrody batátov \u27Višnjica biela\u27. Najvyšší podiel predajných hľúz bol dosiahnutý u oranžovej odrody \u27Beauregard\u27 (87,17%). Fialová odroda \u27Višnjica fialová\u27 bola sa vyznačovala výrazne nižšími hodnotami u všetkých sledovaných parametrov. Na druhej strane, najvyššia hodnota antioxidačnej aktivity (61,07% DPPH; DPPH: 2,2-Diphenyl-1 picrylhydrazyl) a obsah polyfenolov (4506,90 mg/kg suchej hmoty) boli zistené práve u uvedenej fialovej odrody \u27Višnjica fialová\u27. Výrazne vyššie hodnoty oboch parametrov, v porovnaní s ostatnými odrodami, sú zapríčinené prítomnosťou antokyanínov v hľuzách batátov. Výsledky štúdie odhalili, že batáty sa v podmienkach Slovenskej republiky, resp. strednej Európy, vyznačujú dobrým úrodovým potenciálom a kvalitou dopestovaných hľúz

Total polyphenol content and antioxidant capacity changes in dependence on chosen garden pea varieties

The green pea is ranged between the crops with high antioxidant potential. This potential is connected with phytochemical components mainly with polyphenols. All these bioactive chemicals have disease - fighting properties. In real human diet there is no usually possibility of fresh garden pea consumption during the whole year. The total polyphenol content is significantly changed among other things by processing methods. Focus on variety, bio-fortification and other specific agricultural inputs, could be the right method of total polyphenol contents and total antioxidant capacity increasing. The main objective of the present work was to consider the changes of total polyphenols content in dependence on variety and to evaluate an antioxidant potential six garden pea varieties arranged by the ripening point of view. Variety “Exzeleus” belongs to very early type, ́Premium ́ is early maturing,”Flavora” is middle ripening variety and the last three varieties “Utrio”, “Jumbo” and “Ambassador” are middle late types of varieties. Every variety was grown in four replications, i.e. on 24 m2 total plot in Botanical garden of Slovak University of Agriculture in Nitra during 2013. Total polyphenols were determined by the Lachmans method and expressed as mg of gallic acid equivalent per kg fresh mater. Total antioxidant capacity was measured by the Brand - Williams method using a compound DPPH (2.2-diphenyl-1-pikrylhydrazyl)). The highest value was reached in case of variety “Jumbo” 1179.995±28.081 mg/kg, the lowest value in case of “Premium” 674.505 ±26.541 mg/kg. When evaluating an antioxidant capacity in chosen varieties of garden pea, the interval estimated by our trail ranged from 0.523 ±0.206% (“Exzeleus”) to 6.844 ±0.591% (“Flavora”) Following the both observed parameters, TPC and TAC, variety “Flavora” (as a member of middle ripening varieties) seems to be the most optimal from the human nutrition point of view. The various varieties had significant influence on TPC and TAC according to used statistical analyzes. Within the all observed varieties, when they were arranged by ripening, there was estimated significant difference only in case of garden pea varieties early – middle late. Other couples didn’t show any statistical important differences in total polyphenol content

The evaluation of selected qualitative parameters of sweet potato (Ipomoea batatas L.) in dependence on its cultivar

The sweet potato (Ipomoea batatas L.) is relatively known vegetable species, but it is grown only on small area in the Middle European region. Its cultivars are characterized by different colour of tuber flesh which can be white, beige, yellow, orange and purple. The aim of this study was to determine and compare selected qualitative parameters of tubers (total carotenoids, vitamin C and total soluble solids) among orange, white and purple sweet potato cultivars. The field experiments were established at Slovak University of Agriculture in Nitra in 2016 and 2017. Sweet potatoes were grown by hillock system with using of black non-woven textile for soil mulching. The tuber harvest was realised on the 6th October 2016 and 13rd September 2017. The highest content of total carotenoids was found in orange sweet potato cultivars (78.47 - 122.89 mg.kg-1 fresh weight) and its values were multiple-fold higher in comparison with purple (4.22 mg.kg-1 f. w.) and white (10.71 mg.kg-1 f. w.) cultivars. Orange cultivars were also richer source of vitamin C (246.31 - 325.99 mg.kg-1 f. w.) compared to white (179.66 mg.kg-1 f. w.) and purple (187.75 mg.kg-1 f. w.) cultivars of sweet potatoes. The total soluble solids, expressing mainly sugar content, was higher in purple (10.13 °BRIX) cultivar of sweet potatoes, followed by cultivars with orange (8.52 - 9.72 °BRIX) and white (5.57 °BRIX) tuber flesh. Obtained results showed the significant effect of cultivar, characterized by different tuber flesh colour, on the composition and contribution of sweet potatoes for human health.

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L)

Influence of Microgreens Biofortification with Selenium on Their Quantitative and Qualitative Parameters

The study monitored the effect of differentiated mineral nutrition of microgreens species by solution of sodium selenate (2 mg Se/L) on the content of Se, chlorophylls, and other minerals. Chlorophylls were measured spectrophotometrically, Se by electrothermal atomic absorption method (ETAAS) with Zeeman-effect background and elements’ concentration was performed by a dual Inductively coupled plasma atomic emission spectroscopy (ICP-OES) iCAP7600 instrument. The content of selenium in fresh weight moved on average from 0.013 to 12.556 μg/g. Selenisation increased the content of Se in all tested species significantly (p < 0.05) without impacting yield. The content of chlorophyll a moved from 249.9 mg/kg (Mizuna) to 604.4 mg/kg (Arugula) with significant differences between the species, without significance (p ≤ 0.05) between tested variants. The influence of selenisation on other minerals significantly differed (p < 0.05) due to the genetic variability. A significant (p ≤ 0.05) increase in Ca was observed in green basil (10.7%) and cress (20.9%); of Fe in green basil (1.6%) and cress (40.9%); of K in arugula (1.6%), green basil (3.9%) and cress (2.8%); of Zn in arugula (2.6%), green basil (8.6%), cress (2.7%) and radish (5.9%); and of Ba in green basil (5.6%) and cress (23.9%)