The vitamin content of cultivated mushrooms differs from one species to another, depending on their stage of development, the nutrient substrate used to produce them, and the microclimate in the culture space. Agaricus blazei Murrill is one of the most popular cultivated medicinal mushrooms, with scientifically proven therapeutic properties. Considering that the Agaricus spp. mushrooms culture substrate can be produced using various raw materials, in this paper we have studied the influence of the culture substrate using four types of substrate with different protein additions on the vitamin content of mushrooms. The food qualities of the Agaricus blazei Murrill mushrooms, evaluated by the chemical composition, generally revealed the product obtained on the classic compost, improved with the addition of proteinaceous of corn flour. Mushrooms harvested on this substrate have the highest levels of B1 (1151 μg 100g−1 dm), B9 (671 μg 100g−1 dm), B12 (906 μg 100g−1 dm), PP (55.33 μg 100g−1 dm), and C vitamins (21.67 μg 100g−1 dm). The content of ergosterol, as a precursor of D2 vitamin, has higher values ​​in the product obtained on the classic compost, with the addition of wheat bran (90.17 mg 100g−1 dm) and the addition of corn flour (94 mg 100g−1 dm).

Food waste represents an important aspect with social, economic, and environmental implications. As previous studies underlined, the COVID-19 pandemic led to changes in the food consumption patterns among consumers. The aim of the study was to investigate the main changes in household food waste management during the COVID-19 pandemic in Romania compared with the period before the COVID-19 pandemic. Factors affecting food waste were also analyzed. Data were collected among Romanian households using an online administrated questionnaire. The 784 usable questionnaires were analyzed using descriptive statistics and Cluster analysis. Consumers’ food shopping habits have become more sustainable during the pandemic, with a positive impact on waste management. The amount of the food losses decreased, people found ways to valorize the food scraps. The Cluster analysis of 25 food waste behavior factors lead to a 3 clusters solution: “wasters” (n = 264), “careless consumers” (n = 227), “careful consumers” (n = 359). While the “wasters” group was represented by consumers who chose to plan the shopping and the menu for the next period, were represented mainly by males with a lower level of education, the “careless consumers” did not choose to plan before going shopping, they discharge lower quantities of food compared with the first group. The “careful consumers” proved to be the most organized one, being preoccupied about the menu planning and reuse of leftovers. People became more conscious about their shopping habits; however, not all groups greatly improved their habits. The results indicate that more actions are needed to increase the awareness at the household level regarding food waste management and sustainable consumption during changing times.

Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aimed to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be concluded that the smallest decrease during the storage period was recorded by soaked and sun dried A. blazei (1.6 g 100 g DM.Keywords: Agaricus bisporus, A. blazei, A. campestris, blanching, drying, dry matter, total sugars Abbreviations: CP -crude protein; DM -dry matter; FM -fresh matter; S1 -Agaricus campestris L. ex Fr.; S2 -Agaricus bisporus J.E. Lange; S3 -Agaricus blazei Murrill; T1 -untreated sample (control); T2 -blanching in 2% sodium chloride and 0.2% citric acid boiling solution for 2 min; T3 -soaking in 2% sodium chloride and 0.2% citric acid boiling solution for 10 min; TS -total sugars

A financial management eficiently begin, primarily, with an accounting record kept in the best possible conditions, this being conditioned on the adoption of a uniform forms, rational, clear and simple accounting. Throughout history, there have been known two forms of accounting: the simple and double entry. Romanian society after 1990 underwent a substantial change in social structure, the sector on which put a great emphasis being private, that of small manufacturers, peddler, freelance, who work independently and authorized or as associative form (family enterprises, various associations (owners, tenants, etc.), liberal professions, etc.). They are obliged to keep a simple bookkeeping, because they have no juridical personality. Companies with legal personality are required to keep double entry bookkeeping; therefore, knowledge and border demarcation between the two forms of organisation of accounting is an essential. The material used for this work is mainly represented by the financial and accounting documents, by the analysis of the economic, by legislative updated sources, and as the method was used the comparison method, using hypothetical data, in case of an authorized individual and a legal entity. Based on the chosen material, an authorized individual (who perform single entry accounting system) and a juridical entity (who perform double entry accounting system) were selected comparative case studies, using hypothetical data, were analysed advantages and disadvantages in term of fiscal, if using two accounting systems, then were highlighted some conclusion that result.