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1

The influence of substrate types in non-heated plastic tunnel cultivation on sweet pepper yielding and postharvest quality of fruits

100%
Stepowska A., Kosson R.
Vegetable Crops Research Bulletin
|
2003
|
tom 58
2
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Effects of packaging and ozone treatments on quality preservation in purple figs

80%
Haci D., Ozcan M.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2018
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tom 17
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nr 2
The present study was conducted to investigate the effects of different package types and ozone treatments on post-harvest quality of figs. Three different package types (classical-type, modified atmosphere –MAP, consumer-type) and different ozone treatments (0, 5, 10 and 15 minutes) were used in experiments. Purple figs grown in Tekkeköy town of Samsun province were used as the experimental material of the study. Fruits harvested at optimum harvest period were subjected to pre-cooling for a day and then stored in a cold storage at 4°C temperature and 85–90% relative humidity. At the beginning of cold storage and each week of storage, fruits removed from the storage were subjected to weight loss, water soluble dry matter content, titratable acidity, wrinkle, leakage, mold spots, peeling and degustation analyses. Current findings revealed that MAP and 10 or 15-minute ozone treatments had positive impacts on weight loss prevention in figs. While there were not significant differences in other characteristics of treatments, 10 and 15-minute ozone treatments retarded mold spots and leakage in consumer and modified packages.
3

Quality change in curds of white, green, and romanesco cauliflower during storage

80%
Cebula S., Kunicki E., Kalisz A.
Polish Journal of Food and Nutrition Sciences
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2006
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tom 15/56
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nr 2
Between 2002 and 2004 studies of cauliflower grown for autumn harvest were conducted. The investigated plants included cauliflower of white, green and romanesco cultivars, produced at different nitrogen fertilisation and degree of curd development. Following the harvesting, curds were placed for a period of 5 weeks in a cooling room at 2ºC and a relative air humidity of 85-90%. The largest curds were obtained from the plants of white cauliflower and the smallest ones from the romanesco cauliflower. Fertilisation with a higher dose of nitrogen led to the formation of larger curds in the white and green cultivars of cauliflower. Larger curds were obtained when harvest was at the time where curds reached standard commercial quality (possibly maximum weight and simultaneous compact and smooth surface). The green cultivar of cauliflower was characterised by the longest duration of storage. In comparison with green and romanesco cultivars, curds of the white cultivar contained higher concentrations of calcium and sodium. Compared to the romanesco cultivar, curds of green cauliflower contained a higher concentration of L-ascorbic acid, potassium and sodium. Following the storage period, the content of almost all analysed elements increased in every cultivar of cauliflower.
4

Postharvest quality of celeriac [Apium graveolens L. var. rapaceum (Mill.) Gaud.] depending on weed control methods

71%
Kosson R., Anyszka Z., Grzegorzewska M., Golian J., Kohut M., Badelek E.
Progress in Plant Protection
|
2014
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tom 54
|
nr 1
The studies were conducted in 2010–2012 at the Research Institute of Horticulture in Skierniewice. The aim of the research was to determine the yield of celeriac, its storage ability and nutritional value, depending on weed management methods. In the field experiments the following methods were compared: the use of herbicides, herbicide + mechanical treatment, mechanical treatments, soil mulching with polypropylene and biodegradable foil, soil mulching with polypropylene + biostymulant AlgaminoPlant and hand weeding. After harvest celeriac roots were stored at the temperature 0°C for 213–216 days and after storage were sorted out into the following groups: healthy roots without symptoms of re-growing, healthy roots with symptoms of re-growing, roots with diseases and rotting symptoms. The natural weigh loss was also determined. Chemical analyses were performed after harvest and storage period. These analyses consisted of evaluation of dry matter, ascorbic acid, total sugars and soluble phenols content. The highest yield after the storage period was obtained from plants treated with linuron and additionally mechanically weeded and the lowest from not weeded. After the storage the lower contents of dry matter, in comparison to stored celeriac, were determined. Ascorbic acid contents in celeriac grown in biodegradable foil and weeded by hand was higher than in other methods. The contents of soluble phenols after storage was higher than after harvest, except celeriac treated with flurochloridone.
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