Wyniki wyszukiwania

1

Foil consumption on joint wrapping of green forage bales

100%

Gach S.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2011

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nr 57 Agric.Forest Eng.

2

Chosen economic aspects of the technology of finishing of wood surface with PUR lacquers in the hot coating version

63%

Proszyk S., Lis B., Krystofiak T.

Intercathedra

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2008

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tom 24

3

Anti-bacterially pre-treated polyethylene by discharge plasma

63%

Novak I., Popelka A., Lehocky M., Sedliacik J., Matyasovsky J., Chodak I., Kleinova A.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2012

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tom 79

4

Effect of temperature and type of packages on quality of stored lettuce

51%

Bakowski J., Michalik H., Horbowicz M.

Acta Agrobotanica

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1996

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tom 49

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nr 1-2

73-82

Lettuce head cv. Sanora non-wrapped, wrapped with perforated PE film, unperforated PE film, and in stretch film was stored at different temperatures: 1, 6, 20 and 28°C. The lettuce can be stored at 1°C up to 10 days, and at 6°C during 8 days period. Longer storage time caused clear loses of lettuce quality. During first two - three days of storage in both temperatures 1 and 6°C loses of ascorbic acid, dry matter, colour and organoleptic value were not observed. Faster decrease of ascorbic acid content was noted in lettuce stored in unperforated PE film and stretch film, in comparison to perforated PE film. The highest lettuce quality were found in case where lettuce were stored in perforated PE bags at 1°C.

5

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Zastosowanie metody wagowej dla oceny krajowej folii z polichlorku winylu

51%

Homrowski S., Nikonorow M.

Roczniki Państwowego Zakładu Higieny

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1959

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tom 10

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nr 5

6

Yielding of white and green asparagus in the open field and in the tunnel in the first two years of harvest

51%

Dyduch J., Mysiak B., Rodkiewicz T.

Acta Scientiarum Polonorum. Hortorum Cultus

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2014

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tom 13

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nr 4

Asparagus (Asparagus officinalis L.) may be cultivated either for white or for green spears, the latter method started to prevail in the world in the last years. The aim of the study was a comparison of yielding of white and green asparagus cv. ‘Ravel’ in the open field and in the PE tunnel. The weight, number and diameter of spears in the total, marketable and non-marketable yields in the first and second harvest year were assessed. Total and marketable yield of white asparagus was higher than that of green one, but the latter formed significantly more spears in the total and nonmarketable yield. The yield and number of spears obtained in the tunnel was significantly higher than with no cover. Marketable spears constituted on average 77.8% of yield weight and 63.0% of the total number of spears and the values for both cultivation methods were similar. Mean weight and diameter of white spears were higher than those of the green ones.

7

Effect of temperature and type packages on nitrates and nitrites content in lettuce

51%

Bakowski J., Michalik H., Horbowicz M.

Acta Agrobotanica

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1996

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tom 49

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nr 1-2

83-88

Lettuce wrapped in unperforated PE film, perforated PE film, stretch film and without wrapping was stored at 1,6, 20 and 28°C. Freshly harvested lettuce and after one day of storage, independently on storage conditions, did not contains nitrites. During storage of lettuce at 1°C only one time small quantities of nitrites (4.3 mg N02/kg fresh matter) were found - after twelve days storage in perforated PE film. Storage of lettuce longer than 7 days at 6°C caused formation of nitrites. Lettuce stored at 20 and 28°C in unperforated PE film contained nitrites already after 2 or 3 days of storage. Decline of nitrates during storage of lettuce was independent from film used to wrapping.

8

Modification of polyethylene by radio-frequency plasma and silanes

45%

Novak I., Popelka A., Krupa I., Chodak I., Sedliacik J., Valentin M., Kleinova A., Jurkovic P.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2012

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tom 79

9

Wlasciwosci tworzywa sporzadzonego z polietylenu i skrobi modyfikowanych chemicznie

38%

Golachowski A., Leszczynski W.

Żywność Technologia Jakość

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1997

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tom 04

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