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  1. 7 Agrochemia

  2. 4 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

  3. 3 Acta Agraria et Silvestria. Series Agraria

  4. 3 Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

  5. 3 Herba Polonica

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  1. 9 Kmiecik W.

  2. 9 Lisiewska Z.

  3. 7 Janiszewska I.

  4. 7 Slupski J.

  5. 5 Gebczynski P.

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  1. 1 2020

  2. 1 2019

  3. 1 2017

  4. 1 2014

  5. 1 2013

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1

Comparison of eight dill cultivars grown in containers in different light conditions

100%
Fraszczak B.
Herba Polonica
|
2009
|
tom 55
|
nr 3
76-83
Experiments were carried out in the experimental station “Marcelin” of Poznań University of Life Sciences in 2006. The objective of this study was to compare eight dill cultivars in order to determine their usefulness for cultivation in containers in different lighting conditions (PPFD -100 and 75 μmol·m-2·s-1).The following cultivars ‘Amat’, ‘Ambrozja’, ‘Herkules’, ‘Krezus’, ‘Kronos’, ‘Lukullus’, ‘Skaner’ and ‘Szmaragd’ were compared. In the first week of cultivation, higher plants and greater biomass were obtained in the cultivation at 100 µmol. m-2.s-1 in comparison with plants growing at 75 µmol. m-2.s-1. After four weeks of growth, no differences in the parametric assessment of plants growing at 100 µmol. m-2.s-1 and at 75 µmol. m-2.s-1 were observed. ‘Ambrozja’ cultivar was characterized by the highest growth dynamics and value of LAI index, while ‘Skaner’ by the lowest. The performed experiments showed that ‘Ambrozja ‘cultivar is the most suitable one for cultivation in containers.
2
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Analysis of the profitability of growing herbs and the most commonly cultivated agricultural crop species

100%
Zajakala M., Wielewska I.
Acta Scientiarum Polonorum. Agricultura
|
2020
|
tom 19
|
nr 2
3

Influence of cultivation period, cultivar and usable part on content of chlorophylls and volatile oils in dill [Anethum graveolens L.]

100%
Lisiewska Z., Slupski J., Korus A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2001
|
tom 04
|
nr 2
The investigation was carried out on the usable parts of dill plants, cultivars Amat, Ambrozja, and Lukullus, grown from spring to autumn. Dill seeds were sown on 10th April, 10th May, 10th June, 10th July, and 10th August 2000. Harvesting was conducted when the dill plants reached the height of 25-cm i.e. after 36-45 days, depending on the cultivar and period of cultivation. The content of chlorophyll a, chlorophyll b, total chlorophylls, and volatile oils was determined in the leafy part and in leaves with petioles of dill.
4

Effect of biological and agrotechnical factors on the chemical composition of dill [Anethum graveolens L.]

100%
Kmiecik W., Lisiewska Z., Jaworska G.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 1
The evaluation concerned usable parts of dill plants, cultivars Amat, Ambrozja, and Lukullus, grown in five cycles. The dill was sown on 10th April, 10th May, 10th June, 10th July, and 10th August. Harvesting was carried out when the plants were 25 cm in height, i.e. within 36-45 days of sowing. The basic discriminants of the chemical composition were determined in leaves of dill alone and in those with petioles. Leaves of dill when compared with leaves with petioles contained far greater amounts of dry matter, total sugars, dietary fibre, and total and protein nitrogen, smaller differences concerning ash, titration acidity, reducing sugars, and starch.
5

Influence of thermal processing on phenolics compounds level and antiradical activity of dill [Anethum graveolens L.]

100%
Swieca M., Gawlik-Dziki U.
Herba Polonica
|
2008
|
tom 54
|
nr 3
Content of total phenolics, phenolic acids and flavonoids in different extracts of fresh and thermal processed dill were investigated. Antioxidant activity, exhibited as a DPPH and ABTS free radical scavenging abilities were also studied. The highest content of total phenolics, phenolic acids and flavonoids was found in the samples of fresh dill extracted with 50% acetone (35.23; 19.49; 30.39 mg/g dw., respectively), the lowest in the case of methanolic extracts of dried dill (17.73; 7.58; 4.05 mg/g dw., respectively). It is noteworthy that studied extracts showed higher scavenging activity against ABTS (max > 25%) then DPPH radicals (max >15%). The best results were obtained in the case of extracts of dried dill. On the other hand, the lowest activity was found in the extracts of frozen dill. No significant correlations between phenolic compounds content and antiradical activities were found. We concluded that thermal processed dill exhibited free radical scavenging abilities, better or comparable with fresh samples and can be used as it valuable substitute.
6

The level of nitrates, nitrites and oxalates in different usable parts of dill [Anethum graveolens L.] depending on plant height

84%
Kmiecik W., Lisiewska Z., Gebczynski P.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 1
93-102
The level of nitrates, nitrites, total and soluble oxalates was determined in dill plants. Analyses of plants, which were 20-60 cm in height, and of their separate parts were carried out. In general the higher the plants, the smaller was the content of nitrates. With the assumption that the content of nitrates in whole plants is 100%, the leaf blade contained 34-49% of nitrates, the leaf petiole 127-188%, the whole leaf 68-94%, and the stem 110-135%. The level of nitrites was very low, varying within the range of 0.01-0.41 in 1 kg of dill. The higher the plants, the greater was the content of total oxalates. With the content found in whole plants taken as 100% the leaf blade contained 104-128%, the petiole 103-117%, and the whole leaf 103-125%, while the content in dill stem was 87-92%. The proportion of soluble oxalates in total oxalates was 61-71% in the leaf blade, 14-19% in the petiole, 47-51% in the intact leaf, 13-40% in the stem, and 25-49% in the whole plant. Only in the case of the stem and whole plant was this proportion greater the smaller the plant.
7
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The ecological aspects in the potato tuber storage

84%
Jariene E., Pranaitiene R., Viskelis P., Golubowska G.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2006
|
tom 511
|
nr 2
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.
8

Relationship between the yield and quality of green dill and the height of plants

84%
Kmiecik W., Lisiewska Z., Slupski J.
Folia Horticulturae
|
2005
|
tom 17
|
nr 2
9

Effect of umbel position on dill (Anethum graveolens L.) plants growing in field stands on selected seed stalk features

84%
Holubowicz R., Morozowska M.
Folia Horticulturae
|
2011
|
tom 23
|
nr 2
10
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Quality of dill pickled cucumbers depending on the variety and chemical composition of pickle brine

84%
Gorzelany J., Matlok N., Migut D., Cebulak T.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2014
|
tom 14
|
nr 4
11

Effect of dill cultivars and the term of growing on the morphological traits of plants, the yield of green mass and the productivity of selected chemical components

84%
Kmiecik W., Lisiewska Z., Slupski J.
Acta Agraria et Silvestria. Series Agraria
|
2006
|
tom 48
The investigated three dill cultivars Amat, Ambrozja, and Lukullus, were grown in five periods from spring to autumn. Harvesting was carried out when the plants reached 25 cm in height, i.e. within 36-45 days. The extreme usable yields of leaves reached 45-99 kg and of leaves with petioles 68-205 kg from 100 m2. These values constituted 36-44% and 57-87% of the commercial yield. The following yields of the components analysed were recorded from 1 m2: dry matter 76-194 g, total sugars and starch 13-31 g, dietary fibre 15-33 g, total nitrogen 4-9 g, ash 10-37 g, vitamin С 618-1290 mg, beta-carotene 19-55 mg, total chlorophylls 722- 1735 mg, and volatile oils 212-1142 mm3. The highest yields of volatile oils were obtained from the May and July sowings and of the remaining components from the April and August growing periods. In general, the cultivar Amat gave a higher usable yield of dry matter and also a higher yield of the analysed components.
12

Effect of conditions and time of storage on the content of vitamin C and carotenoids in dill [Anethum graveolens L.]

84%
Jaworska G., Kmiecik W., Lisiewska Z.
Acta Agraria et Silvestria. Series Agraria
|
2001
|
tom 39
The level of vitamin C, L-ascorbic acid, carotenoids, and beta-carotene was compared in leaves and whole plants of dill stored in at ambient temperature and in a cold room. The evaluation was carried out at two-day intervals up to the time when in the organoleptic aspect the stored material lost its technological and commercial quality. In ambient temperature it occurred after two and in the cold room after 14 days. After two-day storage at ambient temperature the losses in fresh weight reached 51-56% in the case of L-ascorbic acid, 35-51% of vitamin C, 8-18% of carotenoids, and 15-20% of beta-carotene. After 14-day storage at cold room temperatures the losses in respective components amounted to 42-56%, 34—56%, 14-26%, and 11-31%.
13

Spices and spicy herbs as bioindicators of environmental pollution

84%
Smiechowska M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2005
|
nr 2
14

Effect of the cultivar, usable part, and growing period on the content of selected antioxidative components in dill [Anethum graveolens L.]

84%
Kmiecik W., Gebczynski P., Jaworska G.
Acta Agraria et Silvestria. Series Agraria
|
2001
|
tom 39
In the usable parts of dill plants of cultivars Amat, Ambrozja, and Lukullus, grown in five cycles from spring to autumn, the level of vitamin C, carotenoids, beta-carotene, and polyphe­nols was determined. In the fresh leafy part of dill the content of the analysed components was significantly greater than in leaves with petioles. In the fresh matter of the leafy part the content of vitamin C varied from 97-170 mg/100 g, of carotenoids from 27.5-42.2 mg/100 g, of beta-carotene from 3.51-6.71 mg/100 g, and polyphenols from 167-288 mg/100 g. The differentiation of the cultivars was small, Amat being suggested as that of the most abundant content of the components analysed. With respect to the growing periods, the lowest level of all the constituents was determined in the September harvest.
15

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

84%
Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 1
The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and –30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid.
16

Roznorodnosc grzybow wystepujacych na nadziemnych organach kopru ogrodowego [Anethum graveolens l.]

67%
Machowicz-Stefaniak Z., Zalewska E.
Progress in Plant Protection
|
2007
|
tom 47
|
nr 2
182-185
17

Wspolzaleznosc miedzy wybranymi cechami nasion, a wschodami kopru [ Anethum graveolens L.] w polu

67%
Sokolowska A., Szafirowska A., Janas R., Kolosowski S., Woyke H.
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin
|
1994
|
tom 192
135-141
18

The height of some spice plants depending on light conditions and temperature

67%
Fraszczak B., Knaflewski M., Ziombra M.
Electronic Journal of Polish Agricultural Universities. Series: Horticulture
|
2008
|
tom 11
|
nr 2
19
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Possibility of achieving organic yields for medicinal and aromatic plants by biofertilization with Azotobacter chroococcum

67%
Bielic D., Adamovic D., Marinkovic J., Tintor B., Mrkovacki N.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2019
|
tom 18
|
nr 5
The aim of this study was to examine the effects of management practices and biofertilization on microbial activity in rhizosphere and yield of medicinal and aromatic plants. Field experiment was performed using four plant species: peppermint (Mentha × piperita L.), pot marigold (Calendula officinalis L.), sweet basil (Ocimum basilicum L.), and dill (Anethum graveolens L.). Treatments were arranged in a split-plot layout in four replicates using basic plots under conventional and organic management, and subplots with and without biofertilizer (Azotobacter chroococcum). Organic management positively affected the microbial number and activity. Biofertilization increased the total microbial number (13–21%), number of ammonifiers (13–60%), nitrogen-fixing bacteria (7–36%), actinomycetes (36–50%), fungi (60–100%), cellulolytic microorganisms (57–217%), dehydrogenase (28–52%) and ß-glucosidase activity (15–39%). The effects of management practices and biofertilization were highly significant for the yield of examined plants. The yields were higher on inoculated treatments both in conventional (5–26%) and organic (7–15%) growing system.
20

Effect of usable parts of dill and of preliminary processing on the quality of frozen products depending on the time and temperature of storage

67%
Slupski J., Lisiewska Z., Kmiecik W.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2004
|
tom 03
|
nr 2
65-75
The investigation covered two kinds of the raw material (the leafy part and whole plants of dill 20 cm in height), varied processing before freezing (blanching of the raw material or without blanching), and two different storage temperatures (-20°C and -30°C) during 12-month storage, analyses of frozen products being conducted every 3 months. In comparison with whole dill plants the content of dry matter in leaves was higher by 36%, of total sugars by 45%, starch by 6%, dietary fibre by 35%, polyphenols by 58%, volatile oils by 32%, and total acids by 36%. The activity of peroxidase and catalase in leaves was higher by 59% and 71% respectively. In both usable parts of dill blanching caused significant changes in the level of all chemical components except for dietary fibre. Irrespective of the usable part, preliminary processing and storage temperatures, refrigerated storage caused slight changes in the level of dry matter, total sugars, starch, dietary fibre and total acids. Blanching before freezing and a lower temperature of refrigerated storage resulted in better retention of polyphenols and volatile oils in the two usable parts. At each stage of the investigation frozen leaves were characterized by higher sensory quality. Maintaining high sensory quality of frozen dill for three months did not require blanching and a storage temperature of -20°C was adequate. Storage at -30°C or at -20°C but with blanching before freezing was indispensable for maintaining very good quality for six months. Frozen dill stored for more than six months maintained good quality only when blanched raw material had been used; in addition to this, a lower storage temperature had a favourable effect on maintaining sensory quality, particularly in the case of 12-month storage.
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