Wpływ naturalnych inhibitorów wzrostu na jakość ziemniaków w okresie przechowywania

Over 2003 to 2005 in Lithuanian Agricultural University the laboratory research was carried out concerning the effect of caraway seed and dill seeds essentials oils on the storage of five potato cultivars. Research results showed that after 7 months of storage the smallest natural mass losses occured in potatoes of Goda cultivars, which were treated by plant inhibitors. The smallest mass of sprouts was observed in Nida cultivars treated by plant inhibitors.Materiałem do badań były próby ziemniaków odmian - Voke, Vaiva, Nida, Goda, Gloria pochodzących z sezonów wegetacyjnych 2003-2005. Jako środek hamujący kiełkowanie podczas przechowywania ziemniaków w temp. 7-8°C wykorzystano naturalne inhibitory w postaci olejku eterycznego wyekstrahowanego z nasion kminku odmiany Gintaras i nasion kopru odmiany Gribowskij. Po 7 miesiącach przechowywania określono: ubytki naturalne bulw (%), ilość i długość kiełków oraz zawartość suchej masy i skrobi w bulwach. Stwierdzono, że wykorzystanie olejków z nasion kminku i kopru jako śródków hamujących kiełkowanie ziemniaków wpływa na zmniejszenie ubytków naturalnych bulw, zmniejsza straty skrobi i suchej masy. Wielkość tych zmian zależała od odmiany ziemniaka. Najmniejsze ubytki naturalne bulw po 7 miesięcznym przechowywaniu odnotowano w bulwach odmiany Goda traktowanych inhibitorami kiełkowania

Biochemical composition of Sorbus fruits and its change during ripening

Biochemical composition of fruits of Sorbus species and cultivars was determined. It was ascertained that the mean content of sugar in fruits in the years of investigation reached 5.5-7.4%, dry solubles - 18.0-24.2%, titrable organic acids – 1.5-3.8%, ascorbic acid – 22.3-98.3 mg%, carotenoids – 4.0-22.2 mg%. The content of investigated compounds changed during fruit ripening which was high for carotenoids, dry solubles and total sugar in the middle of September. However the content of ascorbic acid and titrable organic acids was highest in the middle of August and later decreased. Differences between genotypes were established. Meteorological conditions influenced the amount of the chemical compounds in fruits. Some genotypes distinguished by stability of investigated properties: the same or almost the same amount of sugars in different years of investigation was determinate for “Granatnaya”, dry solubes – for Elite Nr. 10, “Granatnaya”, titrable organic acids – for S. aucuparia SA-26 and S. aucuparia SAG-36, ascorbic acid for S. aucuparia SAG- 36 and “Krasavitsa”, carotenoids – for “ Coral Beuty”. The most valuable Sorbus species and cultivars according to the biochemical composition were selected. Fruits of Elita No 10 had highest sugar content, dry soluble and carotenoids. The highest content of ascorbic acid was found in “Coral Beauty”, S. asserteauiana and S. aucuparia SA-26 fruits. Key Words: Sorbus; carotenoids; ascorbic acid; sugar, titrable acids; dry solubles Moor J. Agric. Res. Vol.4(1) 2003:90-9

Influence of nitrogen rates on onion yield, quality and storability

A field experiment was carried out on onions (Allium cepa) using nitrogen rates ranging from 0 to 180 kg/ha. The highest yield and percentage of marketable production was obtained from applying 60 kg N/ha. Higher level of nitrogen decreased yield, while application of 180 kg N/ha gave yield that was even lower than that of treatment without nitrogen. The treatments with split application gave effects that were similar to those with single application. In addition, application of rates above 60 kg N/ha decreased market production percentage after storage of onion bulbs. Key Words: Onions; nitrogen; yield; storability Moor J. Agric. Res. Vol.4(1) 2003: 85-8

Application of valorized dairy industry by-products for nutraceutical formulas development

The zero-waste economy has many challenges, of which the most important is the need for attractive technologies for the effective recycling of by-products. One of challenges in dairy industry is to effectively use large quantities of dairy by-products, e.g., the milk permeate (MP). MP is a dairy industry by-product obtained during milk protein concentrate production. The aim of this study was to develop nutraceutical in chewing form (NC) preparations. The main ingredients used for the preparation of added-value nutraceuticals were MP (containing GOS), extruded and fermented wheat bran (containing log10 colony-forming unit CFU/g viable antimicrobial property showing the LAB strains), psyllium husk (PH) (source of desirable hydrocolloids), and apple by-products (AP) (source of phenolic compounds). Also, for the preparation of NC, gelatin and agar were tested. In the NC formulations, citric acid (CA) was replaced to ascorbic acid (AA) to obtain a desirable hard texture of samples with agar. The optimal quantities of bioactive ingredients were selected by performing an overall acceptability (OA) test and evaluating emotions induced by consumers. Moreover, viable LAB count during storage, colour, texture, and antioxidant characteristics were evaluated. The highest OA (score 8.5) was shown for samples consisting of MP, PH, AP, CA, and xylitol (XY), a very strong correlation was found gelatin, MP, PH, AP, and CA showed a LAB count higher than 6.0 log10 CFU/g, but higher antioxidant activity were found for the NC prepared with agar. Finally, it can be acknowledged that fermented MP, PH, and AP can be used for preparation of added-value NC in a sustainable manner.info:eu-repo/semantics/publishedVersio

Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log 10 CFU g −1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log 10 CFU g −1 , and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.info:eu-repo/semantics/publishedVersio