Očuvanje vitamina C, likopena i ugljenih hidrata u plodovima paradajza sušenim u tunelskom tipu sušara

The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80 oC; variant 2 at 90-75 oC), countercurrent system (variant 1 at 55-65 oC, variant 2 at 65-75 oC) and combined system (85-55 oC and 55-65 oC). In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.Cilj ove studije bio je pronalaženje optimalnog načina sušenja paradajza u tunelskom tipu sušara kako bi se smanjili gubici vrednosti nutritijenata kod sušenog proizvoda paradajza. U ovom istraživanju korišćena je domaća sorta paradajza (SP-109). Istraživanje je izvedeno u tunelskom tipu sušara na tri načina u pet temperaturnih režima. Sušenje je izvedeno u sistemu paralelnog (varijanta 1 na 70-80 oC, varijanta 2 na 90-75 oC), suprotnosmernom (varijanta 1 na 55-65 oC, varijanta 2 na 65-75 oC) i kombinovanog sistema strujanja vazduha (85-55 oC i 55- 65 oC). U ovim sistemima sušenja praćena je kinetika promena nutritivnih vrednosti ploda paradajza: sadržaj ugljenih hidrata (%), likopena i askorbinske kiseline (vitamin C). Utvrđeni su različiti uticaji temperaturnih režima na nivou statističke razlike (LSD 0.05; 0.01) ispitivanih sistema za nutritivnu vrednost sušenog paradajza. Paralelni sistem je bio statistički značajan za razlike u varijanti temperature 1 i varijanti 2. Prateći kinetiku sušenja paradajza utvrđeno je da u svim varijantama period konstantnog sušenja traje oko 3,5 časa i da je za ukupno sušenje najbrži paralelni protok toplog vazduha i materijala. Sadržaj ugljenih hidrata u uzorcima paradajza koji su sušeni na nižim temperaturama bio je veći u poređenju sa sadržajem ugljenih hidrata koji je utvpđen u uzorcima osušenim na višim temperaturama sušenja. Na nižim temperaturama njihov sadržaj je bio veći nego kod viših temperatura sušenja. Značajni gubici vitamina C određeni su u svim sistemima sušenja. Vrednost likopena u svim eksperimentalnim uslovima sušenja pokazuje tendenciju blagog smanjenja. Poredeći sadržaj u suvim i svežim plodovima paradajza, gubitak je bio od 4,94% do 19,98%, ali ne na značajnom nivou

The impact of different thermal processing of tomato to its antioxidant activity, vitamin E, dry matter and sugar content

The objective of this study was the determination of total antioxidant activity, contents of vitamin E, sugar and total dry matter in fresh and thermally processed (dried and juiced) tomato fruits of different selected tomato lines with the aim to establish the nutritive profile and distinguish superior genotypes in order to obtain high-quality final product with more benefit to human health. Content of vitamin E, total antioxidant activity, dry matter and total sugars, in fresh and dried fruits (dried in parallel hot air dryer at 60 °C, until the final product reached the moisture lower than 10% and in tomato juice pasteurized at 100 °C, for 7 minutes) was studied. Comparative trial with 7 genotypes: one commercial variety (SP-109) and 6 selected high inbreeding generation lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO), was set up. Genotype SPRZ had the highest vitamin E content and total antioxidant capacity, both in fresh fruit and after the treatments. Thermal processing by drying at 60°C and pasteurization of tomato changed the level of total sugar and dry matter content. Total antioxidant activity decreased by drying, comparing to fresh fruit while the level of vitamin E decreased in juice pasteurized at high temperature (100 °C).

Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer

The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80 oC; variant 2 at 90-75 oC), countercurrent system (variant 1 at 55-65 oC, variant 2 at 65-75 oC) and combined system (85-55 oC and 55-65 oC). In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases

The effect of microbiological fertilizers on grain weight of beans

The effect of microbiological fertilizers on Serbian genotypes and on field in Serbia were studied using four microbiological fertilizers and three genotypes of Phaseolis vulgaris. The aim of the experiment was to decrease the costs of crop production and the environmental protection. Microbiological fertilizers originating from the Institute for Soil - Belgrade, the Institute for Field and Vegetable Crops, Novi Sad and two strains are from the Agricultural Faculty in Novi Sad. The researched trait was the grain weight per plant. The analysis of variety and F test showed that there were no significant differences among tested microbiological fertilizers. However, further analysis and LSD test showed that only one fertilizer type, originating from the Agricultural Faculty in Novi Sad had significant effect compared with the control. The highest grain weight was obtained from Biser variety; it was followed by Galeb and Palanacka Rana varieties. There was a significant interaction between microbiological fertilizer and genotype. It was also concluded that cultivar Galeb had the best reaction on all the microbiological fertilizers and that Biser and Palanacka Rana varieties did not have significant effects

Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage

The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**

Gene effects on the number of fruits per flower branch in tomato (Lycopersicum esculentum Mill.)

We performed the genetic analysis of 6 tomato hybrids originating from 6 inbred lines (D-150, S-49, S-35, H-52, Kg-z and SP-109). We produced their descendant generation F1, F2, BC1 and BC 2 In order to estimate the genetic effects, applied the additive-dominance model with three and six parameters. The epistatic effects were evaluated by using 6-parameter model (Mather and Jinks, 1982). There were significant differences between the mean values of the parents and their descendants concerning the number of fruits per flower branch. According to the results obtained from the investigated genetic parameters, the additive gene effects were prevailing for the feature of inheritance of the number of fruits per plant. We recorded the significant effects of these genes in all the investigated combinations. The estimated values of the epistatic gene effects additive x additive genes represented the only type of interallel interaction, which was found in the investigated crosses

Results of cucumber (Cucumis sativus L.) breeding at the Institute for Vegetable Crops, Smederevska Palanka

Abstract: Market significance of cucumber for fresh consumption and the new technology of growing make it one of the most attractive vegetable variety. Interest of producers is higher every day, while the selection of new varieties is very low. The aim of this research was the selection of cucumber intended for fresh consumption with good agronomic traits intended for growing in the greenhouses and in the open field

Correlation of Important Agronomic Characteristics and Yield of Medium Late Genotypes of Head Cabbage

In order to determine the correlation of important agronomic characteristics and yield of medium late genotypes of head cabbage (Brassica oleracea var capitata L.), both reciprocally and with the yield, a collection of Institute for Vegetable Crops Smederevska Palanka, Serbia has been used. The research has been conducted, under field conditions, during 2009 and 2010. Twelve middle late cabbage genotypes have been included (Be; Lin 3; Gol; Rubin; P44; K. G.; Vod; K7; SM-4; Triumf; Katun; Scc) collected from different localities. Thirteen phenotype characteristics have been observed: plant weight, head weight, rosette weight, head circumference, head height, head width, number of rosette leaves, rosette height, rosette width, plant height, external core length, internal core length and vegetation period. Beside the phenotype characteristics, the yield has also been measured. The highest Pirson's correlation coefficients found between the agronomic traits were: yield and head weight (r=0.99); length of vegetation period and head width (r=0.93); head weight and head height (r=0.92); yield and head height (r=0.92); head width and head height (r=0.90). The results of correlation analysis show that 30% of estimated correlations were statistically significant. Head weight and head height, showed the highest correlation coefficients with the yield.[https://www.actahort.org/books/960/960_14.htm

Disease intensity of some tomato viroses in Serbia

In this paper rye present the data on the disease intensity of the tomato plants grown in glass and plastic-houses, and in the open field. The infection was caused by the following viruses: Tomato mosaic virus (ToMV), Tobacco mosaic virus (TMV), Tomato spotted wilt virus (TSWV), Alfalfa mosaic virus (AMV), Potato virus X (PVX), Potato virus Y (PVY), Tomato black ring virus (TBRV), Tomato ringspot virus (ToRSV), Tomato aspermy virus (TAV), and Cucumber mosaic virus (CMV). These viruses represented most frequent tomato pathogens in Serbia. According to the obtained results, it could be concluded that 92.94 % of the rested tomato plants grown in glass and plastic-houses, and 89.82 % grown in the open field were infected by one of the above viruses. Most of the plant samples were infected by two or more viruses. The most frequent viruses - tomato pathogens in Serbia were ToMV, PVY and TMV