Wyniki wyszukiwania - AGRO

1

Influence of microencapsulation parameters on the stability of the rosemary aroma during storage

100%

Janiszewska E., Witrowa-Rajchert D.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

2

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Studies on the vasopressin and oxytocin storage in the hypothalamus and neurohypophysis

100%

Guzek J. W.

Acta Physiologica Polonica

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1987

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tom 38

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nr 6

3

Hygiene, ways of storage and lifetime of removable dentures

100%

Krawczyk J., Bozyk A., Kiworkowa-Raczkowska E., Berger M., Bakalczuk M., Szkutnik J., Pietryka-Michalowska E., Wdowiak A., Sapula M.

Journal of Pre-Clinical and Clinical Research

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2015

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tom 09

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nr 1

Hygiene plays an important role in patients who use removable dentures. The proper way of cleaning and storage also provides better health of oral cavity tissues as well as for the remaining teeth. The research involved 162 patients, 133 women and 29 men, aged 60–90, with different levels of education, the majority with secondary education. All patients were using removable dentures. 85.8% declared earlier use of dentures, and a half of the patients had used dentures for no more than 7.5 years. A considerable percentage (33.95%) used dentures for the whole day. Storing in a container with fluid was used by 25.93% of the respondents. Over 70% used toothpaste to clean their dentures and about 14% immersed them in special preparations, e.g. CoregaTabs, while over 8% used soap. Among patients who cleaned their dentures, the majority cleaned them once a week (75%) and the minority – twice a week (25%). The greatest percentage of patients cleaned their dentures with a toothbrush and toothpaste, which is not recommended due to occurring microabrasions. It is recommended that patients should be educated regarding prosthesis hygiene and regular follow-ups.

4

Effect of biostimulants and storage on the content of macroelements in storage roots of carrot

100%

Szczepanek M., Wilczewski E., Poberezny J., Wszelaczynska E., Keutgen A., Ochmian I.

Journal of Elementology

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2015

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tom 20

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nr 4

The processes of growth and development as well as the yield quality of crops depend on the abundance of soil nutrients and the ability of the plants to uptake nutrients. Nutrients can be taken up more efficiently after application of a biostimulant. The effect of biostimulants depends on the content of their active substance as well as the dose, timing and frequency of their application. In 2009-2011, a controlled field experiment was conducted in the Kuyavian-Pomeranian Province (53°13′N; 17°51′E). The objective was to analyse the effect of the timing and doses of foliar application of the biostimulants: Kelpak SL (seaweed extract containing phytohormones) and Asahi SL (a mixture of phenolic compounds) on the content of macroelements: Mg, P, Ca, N, Na and K in the storage roots of carrot directly after harvest and after storage (for 6 months in chambers with controlled conditions: temp. +1°C, Rh 95%). Kelpak SL was applied once in a dose of 3 or 2 dm3 ha-1, twice in doses of 3+2 dm3 ha-1 or 2+2 dm3 ha-1 at intervals of two or four weeks, as well as three times in doses 3+2+2 dm3 ha-1 or 2+2+2 dm3 ha-1, every two weeks. Asahi SL was applied twice in doses 0.5+0.5 dm3 ha-1,at a two-week interval. The first application of biostimulants was always performed at the 4-leaf stage. The study showed that the biostimulants Kelpak SL and Asahi SL, irrespective of the dose and frequency of application, increased the N concentration in the carrot roots. An increase in the Mg, P, Na and K concentrations was observed after a single application of Kelpak SL in a dose of 2 dm3 ha-1, and in the Ca concentration after a dose of 3 dm3 ha-1. Asahi SL did not affect the Mg, P, Ca and Na concentrations but increased the K content in the roots. After storage, the content of Mg, Na and K decreased, whereas the concentration of P, Ca and N did not change. Directly after harvest and after storage, positive correlation between N and K and between N and Na, as well as between Na and K was indicated.

5

Effect of pork storage in the air and controlled atmosphere on its sensory quality - short report

100%

Kondratowicz J., Bak T.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

Chilled pork was stored in the controlled atmosphere (95% of N2 and 5% of 02) and In the air at the temperature of 275 K (TC) for the period of 28 days. The aim of the research presented in this paper was to determine the effect of those two methods of chilled pork preservation on its sense,y quai,ty. The results of the investigation show that pork stored in the air for 15 days and in the controlled atmosphere for 25 days was characterized by similar sensory quality (including aroma, juiciness and payability). It was found that the taste quality of meat stored in the controlled atmosphere tor 5-20 days was good. After 25 days of storage, negative changes were observed in the desirability of aroma, juiciness and payability ot pork. After 30 days, the properties evaluated improved.

6

Activity of tomato spotted wilt virus in plant material stored under different conditions

100%

Kaminska M.

Phytopathologia Polonica

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1995

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tom 10

7

Storage of strawberry pollen

100%

Aslantas R., Pirlak L.

Acta Agrobotanica

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2001

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tom 54

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nr 2

This study was carried out to determine storage ability of strawberry pollen at different temperatures for three different strawberry cultivars 'Aliso', 'Brio', and 'Cruz' . Strawberry pollen was stored at room temperature (22 ± 2 oC), +4 0C, -4 0C and -18 0C in stabile humidity conditions. Strawberry pollen was germinated using the hanging drop method in a 20% sucrose solution. Pollen germination rate increased because of low temperature storage. Pollen stored at room temperature and +4 0C, -4 0C, and -18 0C was kept for 8 months, about one year, and 20 months, respectively. Pollen germination rates decreased as the length of storage period increased. The reaction of all cultivars tested on the duration and temperature of storage was similar.

8

The effect of storage on sensory quality of green cauliflower cultivars [Brassica oleracea L. var.botrytis]

100%

Gajewski M., Radzanowska J.

Vegetable Crops Research Bulletin

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2003

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tom 59

9

Soluble phenols content and peroxidase activity in broccoli heads during short therm storage

100%

Starzynska A., Leja M., Mareczek A.

Vegetable Crops Research Bulletin

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2001

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tom 54

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nr 1

10

Mushrooms quality as affected by washing and storage conditions

100%

Czapski J.

Vegetable Crops Research Bulletin

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2002

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tom 56

11

Effect of controlled atmosphere storage on the quality of zucchini squash [Cucurbita pepo var.giromontina Alef]

100%

Gajewski M., Roslon W.

Vegetable Crops Research Bulletin

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2001

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tom 54

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nr 1

12

The effect of cold storage on the color of venison

86%

Zmijewski T., Kwiatkowska A., Cierach M.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

263-270

The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.

13

Storage and quality of apples ‘Reinette Simirenko’, depending on the dose of post-harvest treatment with ethylene inhibitor 1-MCP

86%

Melnyk O., Drozd O., Melnyk I.

Journal of Horticultural Research

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2018

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tom 26

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nr 2

14

Drying faba bean seeds in a silo with a vertical air circulation system

86%

Bowszys J., Bowszys T.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 4

15

Fuel cells as energy storage for photovoltaic energy sources in rural areas

86%

Kapica J.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 3

16

Influence of storage on the quality of natural antioxidants in fruit beverages

86%

Zukiewicz-Koc W., Kalbarczyk J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

223-225

The study material consisted of the following fruit beverages: (1) apple, (2) apple-orange-peach, (3) apple-cherry, and (4) apple-chokeberry, produced by Fructo-Maj in Milejów near Lublin. Contents of phenolic acids, anthocyanins, and ability to neutralize free synthetic ABTS and DPPH radicals were determined just after producing and 3 months of storage. Beverage storage had a negative influence on polyphenols content. A decrease of polyphenolic activities resulting from the storage process was reported. The highest antioxidant properties were recorded for apple-chokeberry beverage, the lowest – for apple-orange-peach juice.

17

Zbior ziemniakow i przygotowywanie do przechowywania

86%

Pasko T.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1998

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nr 09

15

18

New approach to the calculation of pistachio powder hysteresis

86%

Tavakolipour H., Mokhtarian M.

International Agrophysics

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2016

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tom 30

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nr 2

19

High/low temperature and exposure time impact on potato tuber germination

86%

Jukneviciene Z., Venskutoniene E., Peksa A.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2010

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tom 557

Laboratory experiments were carried out in the laboratory of Raw Materials for Food Agronomic and Livestock Research of Agronomy Faculty of the Lithuanian University of Agriculture in 2009. The investigation focused on Solanum tuberosum L. cv. ‘Goda’ and Solanum tuberosum L. cv. ‘Solara’. The aim of this paper was to identify the effect of high/low temperatures on the potato tuber sprout initiation at the apical dominance stage. Potato tubers were exposed to different temperatures (-10°C, +5°C, +30°C, +40°C, +50°C) and time (30, 60 and 90 min) regimes. Control potato tubers were stored in light, + 18°C and photoperiod of 12 h. Before the test, the tubers were numbered, fixed eyes number on the upper, middle and lower parts of the tubers. After obtaining these conditions it was assessed that germinated eyes were numbered on the upper, middle and lower parts of the tubers. The dynamics of tuber sprout was determined with an interval of 7-14-21 days after high / low temperatures effect, and all seed tubers were analyzed. The present study confirmed that high (+40, +50°C)/low (-10°C) temperatures broke the apical sprout and increasing of the quantity of sprouting eyes.

20

Qualitative changes observed in cream powder during storage

86%

Szpendowski J., Juskiewicz M., Panfil-Kuncewicz H., Wilczewska J.

Natural Sciences

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2001

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tom 08

163-174

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