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Effect of sowing date on quantity and quality of yield of chervil [Anthriscus cerefolium L. [Hoffm.] ssp. sativum] grown for a bunch harvest

100%

Jadczak D., Grzeszczuk M.

Herba Polonica

2009

tom 55

nr 3

292-297

The aim of the studies carried out in 2004-2006 was the estimation of quantity and quality of chervil yield according to the sowing date: 10 April, 25 April and 10 May. On the base of obtained results it was said that the sowing date had a significant influence on the chervil yield, which was higher when the earliest date of sowing was used. However, there was no significant effect of sowing dates on the leaf blade mass and leafstalk mass in the mass of a single bunch. Participation of leaf blades in a bunch mass amounted from 63.4% for the latest sowing.date to 55.5% when seeds were sown on 10 April. Moreover, the chervil yield was characterized by a quite high mineral compounds content, especially iron, manganese, zinc and copper. However, significant differences were found only in the content of calcium. The highest amount of this macroelement was noted in the second year of the experiment.

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Estimation of biological value and suitability for freezing of some species of spice herbs

80%

Grzeszczuk M., Jadczak D.

Journal of Elementology

2008

tom 13

nr 2

The studies were carried out in the years 2003 and 2004 in the Laboratory of Plant Raw Material Processing and Storage and in the Department of Vegetable Crops of Agricultural University in Szczecin. The aim of the experiment was to estimate the biological value, and suitability for freezing and freeze-storage of tarragon (Artemisia dracunculus L.), hyssop (Hyssopus officinalis L.) and chervil (Anthriscus cerefolium L.) were carried out. The chemical analysis were carried out in a raw, frozen and stored material. The determinations included the content of dry matter, total ash, total nitrogen, nitrates, vitamin C as L-ascorbic acid, titratable acidity, total sugars and crude fibre. Among tested in the experiment species the highest amount of dry matter, total nitrogen and nitrates was noted for hyssop. Chervil was characterized by a high content of total ash, total sugars, titrable acidity and L-ascorbic acid. The highest content of crude fibre was found in tarragon. After freezing the level of dry matter, total ash, total nitrogen, crude fibre, total sugars, titrable acidity and L-ascorbic acid decreased. The samples of herbs were frozen and stored at –25 ÷ –27°C for 6 and 12 months. Twelve-month storage had a significant influence on the further decrease of the content of total nitrogen, titrable acidity and L-ascorbic acid. Tested in the experiment spice herb cultivars showed a good ability for freezing and long-period cold storage. The dry matter loss after twelve month storage was on average 1.5%. According to the color, taste and aroma the highest quality after twelve month cold storage was noted for chervil. However, better preservation of L-ascorbic acid was found for hyssop and tarragon.

Ograniczanie wyników

1 Herba Polonica

1 Journal of Elementology

2 Grzeszczuk M.

2 Jadczak D.

1 2009

1 2008

Wyniki wyszukiwania

Effect of sowing date on quantity and quality of yield of chervil [Anthriscus cerefolium L. [Hoffm.] ssp. sativum] grown for a bunch harvest

Estimation of biological value and suitability for freezing of some species of spice herbs