Qualitative changes in carrot preserves depending on foliar fertilization of plants with magnesium and on selected technological processes

• Autorzy: Wszelaczynska E. , Poberezny J. , Keutgen A.J. , Szczepanek M. , Idaszewska N. , Brewka J.

Warianty tytułu

PL

Zmiany jakościowe przetworów z marchwi w zależności od dolistnego nawożenia roślin magnezem oraz wybranych procesów technologicznych

• Języki publikacji: EN

Abstrakty

EN

Carrots cultivated in Poland are either sold as fresh vegetables or preserved. The quality of processed products does not depend only on the properly implemented technological process, but, also on the biological value of the initial raw material. The objective of the research study was to determine the impact of foliar fertilization of plants with a 3 % solution of magnesium amounting to: 0, 45, and 90 kg of MgO ha⁻¹ on the quality of roots of five carrot cultivars (‘Berio’, ‘Flacoro’, ‘Karotan’, ‘Koral’, and ‘Perfekcja’). Moreover, the effect of processing operations of carrot roots was determined as regards the quality of frozen and dried products as well as the quality of preserves in jars. The highest amounts of total carotenoids and vitamin C were found in the products produced from storage roots of carrot cultivated on small fields that were fertilized with a magnesium dose of 90 kg ha⁻¹. Irrespective of the applied processing operation, there were reported losses of carotenoids: 36.1 %, of vitamin C: 59.2 %, and of magnesium: 23.3 %. Under the freezing and preserving processes, the losses of carotenoids and vitamin C were the lowest, whereas under the drying process, the losses of those two components were the highest. The levels of those losses were, respectively: 28.6 and 23.6 % in the frozen products; 27.7 and 64.4 % in the preserves, and 51.9 and 89.6 % in the dried products. As for magnesium, the losses reported were quite different to those of the two previous compounds: the highest losses of 52.3 % occurred under the preservation process, whereas the lowest of 0.14 % under the drying process. The preserves produced from roots of carrots fertilized by the highest dose of magnesium were characterized by the highest nutritional value. Of the investigated carrot cultivars, it was found that the order of suitability for processing was ‘Karotan’, ‘Koral’, and ‘Perfekcja’.

PL

Marchew uprawiana w Polsce przeznaczana jest do sprzedaży w postaci świeżego warzywa oraz do przetwórstwa. Jakość produktów przetworzonych zależy nie tylko od prawidłowo przeprowadzonego procesu technologicznego, ale również od wartości biologicznej surowca wyjściowego. Celem pracy było określenie wpływu dolistnego nawożenia roślin 3-procentowym roztworem magnezu, w ilości 0, 45, 90 kg MgO ha⁻¹, na jakość korzeni pięciu odmianach marchwi (‘Berio’, ‘Flacoro’, ‘Karotan’, ‘Koral’, ‘Perfekcja’). Ponadto określono wpływ procesów przetwórczych korzeni na jakość mrożonek, suszu i konserw w słoikach. Największą zawartość sumy karotenoidów i witaminy C uzyskano w przetworach wyprodukowanych z korzeni spichrzowych marchwi pochodzących z poletek nawożonych dawką magnezu 90 kg ha⁻¹. Niezależnie od zastosowanego procesu przetwarzania następowały straty karotenoidów średnio o 36,1 %, witaminy C – o 59,2 % a magnezu – o 23,3 %. Najmniejsze straty karotenoidów i witaminy C powodowały procesy mrożenia i konserwowania, największe – proces suszenia. Straty te wynosiły odpowiednio: 28,6 % i 23,6 % w mrożonkach, 27,7 % i 64,4 % – w konserwach oraz 51,9 % i 89,6 % – w suszu. Odwrotne wyniki uzyskano w przypadku magnezu, którego największe straty powodował proces konserwowania – 52,3 %, a najmniejsze suszenia – 0,14 %. Największą wartością odżywczą charakteryzowały przetwory wyprodukowane z korzeni marchwi nawożonych najwyższą dawką magnezu. Z badanych odmian marchwi do przetwórstwa najbardziej przydatne okazały się kolejno: ‘Karotan’, ‘Koral’ i ‘Perfekcja’.

Słowa kluczowe

EN

qualitative change; carrot; vegetable preserve; foliar fertilization; plant cultivation; fertilization; magnesium; technological process; freezing; drying; preservation; carotenoid; ascorbic acid

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2015
• Tom: 22
• Numer: 5
• Opis fizyczny: p.182-197,fig.,ref.

Twórcy

autor

Wszelaczynska E.

• University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

autor

Poberezny J.

• University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

autor

Keutgen A.J.

• Division of Vegetables and Ornamentals, Department of Crop Sciences, University of Natural Resources and Life Sciences, Gregor Mendel Str.33, 1180 Vienna, Austria

autor

Szczepanek M.

• University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

autor

Idaszewska N.

• Poznan University of Technology, Poznan, Poland

autor

Brewka J.

• University of Technology and Life Sciences in Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

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Identyfikatory

DOI

10.15193/zntj/2015/102/081