Comparative Research for the Influence of Drying Technology on the Chemical Composition of Chanterelle (Cantharellus cibarius) and Porcini Mushrooms (Boletus edulis)

The aim of this research was to determine the differences in the chemical composition between fresh and dried chanterelle and porcini mushrooms. The quality properties were determined by determining the mechanical and the chemical properties. The research was done in 2014. Drying was made in ventricular drier with heated air. The principle of drying is accurately performed to obtain characteristic odor and appearance of the mushroom. All of determined components had higher values in both of dried chanterelle and porcini mushrooms, compared with fresh ones. The content of total dry matters was higher in dried porcini mushrooms (93.48%) and chanterelle mushrooms (92.40%) compared with fresh mushrooms (24.70% in porcini mushrooms, and 22.90% in chanterelle mushrooms). The content of total acids in dry porcini mushrooms was 0.40%, but in chanterelle mushrooms was 0.48%. Its value in fresh porcini mushrooms was 0.13% and in chanterelle mushrooms was 0.16 %. The content of vitamin C in dried porcini mushrooms was 12.70 mg/100g, and 13.90 mg/100 g in chanterelle mushrooms. In the fresh porcini mushrooms the value of vitamin C was 9.20 mg/100 g i.e. 9.15 mg/100 g in the fresh chanterelle mushrooms. The value of mineral matters in dried porcini mushrooms was 3.80% and in dried chanterelle mushrooms was 3.50%. The value of mineral matters was 0.75% in fresh porcini mushrooms and 0.90% in fresh chanterelle mushrooms. Drying in ventricular drier is fast method which reduces the necessary water quantity, inactivates the enzymes and reduces microorganism’s metabolism. This is a basic principle in product conserving and storage for a longer period

The Influence of Drying Technology on the Chemical Content of Oyster Mushrooms (Pleuropus Ostreatus E.)

In the Republic of Macedonia oyster mushroom, Pleurotus ostreatus E. is widespread. In nature it grows arranged side by side and one above the other. They are light brown in color with a characteristic shape as a shell. Many of them are rich in vitamins and have prominent smell and taste. For consummation it is used fresh, as well as processed. From the processed forms, the widely used is dried mushroom. The mushrooms chemical content has an essential importance for human diet and for the technological process, too. The fresh mushrooms chemical content is important for choosing the technological processes and for products quality properties. The aim of this research was to determine the differences of the chemical content of both fresh and dried oyster mushrooms. The quality properties were determined by determining the mechanical and the chemical properties. The research was done in 2013. Drying was made in ventricular drier with heated air. The principle of drying is accurately performed to obtain characteristic odor and appearance of the mushroom. All of determined components have higher values in dried mushrooms, compared with fresh ones. The content of total dry matters is higher in dried mushrooms (93.10%) compared with fresh mushrooms (23.10%). The content of total acids in dry mushrooms is 0.40% and its value in fresh mushrooms is 0.13%. The content of vitamin C in dried mushrooms is 14.10 mg %, but in the fresh ones is 9.20 mg %. The value of mineral matters is 4.50% in dried and 0.90 % in fresh mushrooms. Drying in ventricular drier is fast method which reduces the necessary water quantity, inactivates the enzymes, reduces microorganism’s metabolism. This is a basic principle in product conserving and storage for a longer period

The Effect of Foliar Fertilizing on the Yield of Primorski Almond Cultivar Grown in Valandovo

The effect of fertilizing on the yield of Primorski almond cultivar grown in Valandovo region in the period of the year from 2012 to 2013 was determined. The experiment was set in four variants and three repetitions. The variants were: Control (untreated); NPK+Ever green with Me (55% organic matter, 2% w/w Mg, 2% w/w Fe, 2% w/w Zn, 2% w/w Mn, 0.5 % w/w Cu, 0.5% w/w B); NPK+Biolinfa (34% organic matter 3% N, 5.80% K2O) and NPK+Oligomix (1.20% B, 0.10% Cu, 4% Fe, 1.50% Mn, 0.10% Mo, 2% Zn). The distance of fruit planting was 4.5 m row by row and 3.5 m in the rows. In each variant and repetition were included 20 plants, and total in all experiment were involved 240 plants. Three foliar treatments were applied with given above fertilizers at a concentration of 0.4%. In the end of the November, soil fertilizing with the fertilizer Polyfeed 11-44-11+ME (Fe, B, Zn, Mn, Co, Mo) in quantity amount of 450 kg ha-1 was done. Before setting up the experiment, soil agrochemical analyses were made, and was concluded good fertility with nitrogen, medium fertility with phosphorus and potassium. The foliar fertilizing has had a positive influence on the yield in all variants, treated with different kinds of fertilizers, compared with the control, untreated variant. The highest average content of almond fruit yield (2781 kg ha-1) and the highest average almond kernels yield (1257.30 kg ha-1) was determined in the variant 2 treated with fertilizer NPK+Ever green with Me (55% organic matter, 2%w/w Mg, 2%w/w Fe, 2%w/w Zn, 2% w/w Mn, 0.5 %w/w Cu, 0.5 %w/w B). The lowest almond fruits yield (1822 kg ha-1) and the lowest almond kernels yield (806.45 kg ha-1) was determined in the control variant

Effect of In Vivo Treatments With Ga3 for Production De Novo Sprouts in Seed and Mercantile Potato

This paper presents results on the effect of different growth regulators on microtuberization induction in several varieties of seed and commercial potato (Solanum tuberosum L.) in vivo. The seed potatoes of the varieties Dido, Marabel, Agria and Agriko and commercial potatoes of the varieties Agria SR, Agria BE and Andrea were used in the experiment

The influence of microbial inoculums on yield and yield components of rocket (Eruca sativa Mill.)

The use of microbial inoculums can improve growth and yield of plants without use of agrochemicals which can result in obtaining quality food. Rocket is widely grown for spice and salad in the areas of Mediterranean Sea. Having in mind the importance of rocket in human diet the research was carried out in rocket grown in unheated protected houses. The experiment included four variants as follows: variant 1 control – untreated variant; variant 2 – treated with application of inoculum from the product Uniker into the soil before the sowing of the rocket; variant 3 – treated with application of inoculum from two different products Uniker and Slavol S before sowing of the seeds, whereby Slavol S was applied by immersion of the seeds for five minutes before sowing, and Uniker was applied in the soil before the sowing of the rocket; variant 4 – treated with foliar application of live cells of bacteria Azotobacter sp. (10-6 cfu/ml) every fifteen days during vegetation. During the vegetation total yield (t/ha) and yield components were measured. The results showed that the highest average yield (22.30 t/ha) was achieved by variant 4. Also the highest average value for the weight of the whole plant (4.22 g), root weight (0.50 g), rosette weight (3.73 g) and leaves weight (2.50 g) was obtained by variant 4. The highest average value for the number of leaves was measured in variant 3 (6.13) while the root length was highest in control variant (116.70 mm)

DETERMINATION OF ANTIBACTERIAL POTENTIAL OF AGARICUS MACROSPORUS AND RUSSULA VESCA MUSHROOM EXTRACTS

The aim of this research was to determine the antibacterial potential ofaqueous and ethanolic extract of wild mushroom species: Agaricus macrosporus and Russulavesca. Extracts from R.vesca were characterized with higher values for total carbohydrates and total proteins. Both aqueous extracts had higher antibacterial activity compared to ethanolic extracts. Aqueous extract from R.vesca showed higher antibacterial activity against B. cereus (13.6mm), E.faecalis (12.1 mm), E. coli(16.7 mm) and P.aeruginosa (10.5 mm) compared to gentamicin or neomycin. This study represents a novel starting point for future researchin which mushroom extracts can be used in various industry fields.Publishe

CHANGES OF NUTRITIONAL PROPERTIES OF THREE VARIANTS PEPPERS BY PROCESSING OF PICKLED RED PEPPERS

 Blanching was done at 85-90 °C for 5 min. To the pasteurized pepper, acetic acid was added at a concentration of 1.5 % in terms of finished product, which belongs to the low marinated products. Pasteurization is carried out at T 92 °Cfor 30 minutes. The chemical properties were determined by analyzing the following parameters: total dry matter, carbohydrates, proteins, oils, total acids, vitamin C, β-carotene and ash, both in fresh and in pasteurized peppers. Based on the obtained results the quality and nutritional composition were determined. The variety horgosh shows the highest content of total dry matter (11.45 %), vitamin C (138.9 mg/100 g), βcarotene (22.7 mg/100 g), and the highest energy value (41.7 kcal). In the gourp of the pasteurized peppers, the variety of palanechko chudo has been characterized by the lowest average value of total dry matter (7.49 %) and lowest total energy value (24.6 kcal); the variety of kurtovska kapija had the lowest contents of vitamin C (52.1 mg/100 g) and β-carotene (6.09 mg/100 g)

Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups

The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value

Production and consumption of meat in Republic of Macedonia

Meat and meat products participate as one of the most important items in human nutrition. According to its biochemical and physiological traits, meat has a significant place in the diet. Its presence in diet is an essential need. That is why permanent need of each society is to increase the meat production enabling the supply to the market with this product and improving the economic position of producers. Providing high productivity, economy and profitability of producers should be taken into consideration. In this way, cheaper products, available for every category of consumers, including even those categories with lower income, should be obtained

Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products

The aim of this research was to prepare aqueous and ethanolic extracts of the seed and leaf of the wild chestnut known as Ohrid diamond and to determine the antioxidant and antimicrobial activity. In general, ethanolic extracts showed higher antioxidant potential compared with the aqueous extracts. Moreover, ethanolic seed extracts had better results in all of the antioxidant tests compared with the ethanolic extracts from the leaves. The ethanolic seed extract was characterized by a statistically significant (p< 0.05) lower IC50 value for the ability to capture DPPH radicals (0.63mg/ml) compared with all other tested extracts. Furthermore, the extracts showed statistically significantly (p< 0.05) higher antimicrobial activity against five tested bacteria (Staphylococcus aureusATCC25923, Listeria monocytogenesATCC19115, Escherichia coliATCC11230, Shigella sonneiATCC29930, Pseudomonas aeruginosaATCC35554) compared to tetracycline and chloramphenicol. Given the good biological activity that was established, this research can serve as a novel starting point to contribute to greater utilization of this plant in the pharmaceutical, cosmetic, and food industries, and the obtained extracts could substitute for the numerous synthetic additives that are regularly used in these industries