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The effects of the use of corrugated cardboards covered with ethylene absorbers on mango fruit quality after short-term storage (Mangifera indica L.)

100%

Warsiki E., Aprilliani F., Iskandar A.

Journal of Horticultural Research

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2019

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tom 27

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nr 2

2

Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

84%

Kaluzewicz A., Lisiecka J., Gasecka M., Waskiewicz A., Krzesinski W., Spizewski T., Fraszczak B.

Żywność Nauka Technologia Jakość

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2016

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tom 23

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nr 3

Broccoli (Brassica oleracea L. var. italica) contains numerous biologically active compounds. However, their levels change during processing and storage. The objective of the research study was to determine the effect of short-term storage (1 ÷ 4 days) of broccoli heads at different temperatures (3 ºC, 16 ºC, and 21 ºC) on the contents of phenolic acids, selected flavonoids (quercetin and kaempferol), and tocopherols. Broccoli heads were harvested in autumn when they reached their maximum size and their buds were 2 mm in diameter. The content of phenolics and tocopherols depended on the storage time of broccoli heads. The lowest content of phenolics was found immediately after the broccoli was harvested, whereas the highest content thereof was reported after 4 days of storage. However, the storage temperature did not impact the contents of those compounds. In the research study, the content of caffeic acid was reported to be highest in the fresh broccoli heads; the content of sinapic acid was the second-highest, and that of the ferulic acid was the third-highest. The content of kaempferol in the broccoli heads was higher than that of quercetin. No differences were reported in the content of quercetin and kaempferol at particular storage temperatures on every single day of the experiment. An increase was reported only when compared with the control sample (the 0 day of storage). In the broccoli heads, the predominant tocopherol was α-tocopherol. The lowest loss in the total tocopherols occurred while storing at a temperature of 3 ºC and the highest: at a temperature of 21 ºC.

3

The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties

84%

Szwejda-Grzybowska J. I., Kosson R., Grzegorzewska M.

Journal of Horticultural Research

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2016

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tom 24

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nr 2

4

Influence of tap and hot water treatment before short-term storage on biologically active compounds and sensory quality of wild rocket leaves (Diplotaxis tenuifolia L.)

67%

Szwejda-Grzybowska J. I., Wrzodak A., Grzegorzewska M., Gajewski M., Kosson R.

Journal of Horticultural Research

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2019

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tom 27

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nr 2

5

Wpływ zaprawiania nasion zbóż na ich wigor po rocznym okresie przechowywania

67%

Panasiewicz K., Koziara W., Sulewska H.

Progress in Plant Protection

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2009

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tom 49

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nr 1

6

Changes in humidity during outdoor storage of seedlings in styrofoam containers on racks covered with different materials

67%

Mordas D., Wojtkowiak R., Wisniewski M., Ratajczak W.

Acta Scientiarum Polonorum. Silvarum Colendarum Ratio et Industria Lignaria

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2013

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tom 12

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nr 2

The study was to provide information on changes in humidity during short-term storage of seedlings on shelves in containers covered with different materials. Collected results made it possible to specify how the type of material of loading space coverings influences changes in the interior humidity. This made it possible to determine the effect of this factor on quality of seedling material under the specific conditions produced under the covering. Analyses in the loading space were conducted using temperature and humidity sensors by Vaisala, recording humidity changes for conditions found under the covering. Sensors were placed under different levels in the loading space. Some of them were equipped with fans enforcing air circulation, facilitating measurements of humidity over a larger space. Using a KNE Data Logger measurements were registered and the results were recorded on a PCMCIA memory card. Measurements were taken over a 24-hour period, facilitating analyses of the effect of a direct action of external conditions during the day and night on changes in humidity in containers covered with coverings made from different materials. It results from the conducted analyses that humidity changes occurred in each of the measurement points. These changes were more marked during intensive operation of sunlight, when a distinct drop in humidity was observed under loading space coverings. It was stated that the material, from which rack coverings were made, has a significant effect on the course of changes in interior humidity, which could have a significant effect on the quality of stored seedlings.

7

The short-term cold storage effect on vase life of cut Hosta leaves

67%

Wachowicz M., Rabiza-Swider J., Skutnik E., Lukaszewska A.

Acta Scientiarum Polonorum. Hortorum Cultus

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2007

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tom 06

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nr 2

The longevity of cut leaves in flower arrangements is an important commercial consideration in horticultural practices. Here we report on the effect of short-term cold storage, in combination with a cytokinin treatment, on the post harvest longevity of cut leaves of Hosta ‘Minima Glauca’ and Hosta ‘Golden Tiara’. Cut leaves were stored dry or wet in polyethylene bags for 2 or 4 days in darkness or in light at 6°C and then transferred to 20°C where their vase life was compared with those of freshly cut leaves. Storage length and method affected the vase life of detached leaves of both Hosta cultivars; however, reduced longevity of leaves in storage could not be attributed to a single parameter of the storage conditions. Pulse conditioning with a cytokinin benzyladenine was effective in prolonging vase life both in non stored and stored leaves, in the latter increasing it 2.5-fold as compared to untreated leaves. Practical implications are that cold storage can be successfully used for cut Hosta leaves but only in combination with a BA pretreatment.

8

Fluktuacja cech musztardy wzbogaconej w błonnik i NNKT n-3 w czasie przechowywania

59%

Kotiuk E., Sawicka B.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2009

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tom 542

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nr 1

Materiał do badań stanowiła musztarda kremska, wyprodukowana w Wytwórni Octu i Musztardy w Parczewie z gorczycy białej odm. Borowska i gorczycy sarepskiej odm. Małopolska, w 2008 roku. Musztardę wzbogacono w dodatki: a) 1% NNKT n-3, b) 2% błonnik owsiany + 1% NNKT n-3, c) 2% błonnik owsiany. Próby do analiz pobrano w ilości 1-5 g, badania wykonano w 3 powtórzeniach. W czasie 3 miesięcy przechowywania pogorszeniu uległ smak i zapach musztardy pod wpływem zastosowanych dodatków. Największe pogorszenie tych cech obserwowano w próbach musztardy zawierającej 1% n-3. Cechy fizykochemiczne musztardy były zgodne z wymaganiami PN-A-86964: 2002. Rodzaj dodatku warunkował smak, zapach, konsystencję, suchą masę i kwasowość produktu. Najwyższą ocenę smaku i zapachu uzyskała musztarda z 2% dodatkiem błonnika, natomiast konsystencji z 2% zawartością błonnika+1% n-3. W przypadku dodatku do musztard 2% błonnika+1% n-3, stwierdzono najwyższą zawartość suchej masy, natomiast najwyższą kwasowość po dodaniu 2% błonnika. Zmiany zawartości zarówno suchej masy i kwasowości produktu mogą wynikać z braku szczelności opakowania i wyparowania części wody w czasie 3 miesięcy przechowywania. Stwierdzono, iż w przechowywanej musztardzie zawierającej dodatek NNKT n-3, już po 3-miesiącach nastąpiło pogorszenie cech organoleptycznych.

9

Mozliwosc optymalnego wykorzystania warunkow klimatycznych do przechowywania ziemniakow jadalnych

51%

Czerko Z.

Ziemniak Polski

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2010

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tom 20

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nr 1

48-53

Ograniczanie wyników

The effects of the use of corrugated cardboards covered with ethylene absorbers on mango fruit quality after short-term storage (Mangifera indica L.)

Changes in composition of phenolic compounds and tocopherols in broccoli heads during short-term storage

The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties

Influence of tap and hot water treatment before short-term storage on biologically active compounds and sensory quality of wild rocket leaves (Diplotaxis tenuifolia L.)

Wpływ zaprawiania nasion zbóż na ich wigor po rocznym okresie przechowywania

Changes in humidity during outdoor storage of seedlings in styrofoam containers on racks covered with different materials

The short-term cold storage effect on vase life of cut Hosta leaves

Fluktuacja cech musztardy wzbogaconej w błonnik i NNKT n-3 w czasie przechowywania

Mozliwosc optymalnego wykorzystania warunkow klimatycznych do przechowywania ziemniakow jadalnych