In this study Penicillium implicatum Biourge was found to be the cause of a destructive rot of stored pomegranate (Punica granata) fruits. This species has not previously been reported to cause disease of the fruit. The ability of the strain to decay pomegranates as well as some varieties of apples (Jonagold, Selena and Vanda) under laboratory conditions after inoculation with conidia into the subcutaneous layer of healthy fruits was demonstrated. The fungus was also found on mouldy stamens of pomegranates.
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.
Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).
The study monitored the effect of differentiated mineral nutrition of microgreens species by solution of sodium selenate (2 mg Se/L) on the content of Se, chlorophylls, and other minerals. Chlorophylls were measured spectrophotometrically, Se by electrothermal atomic absorption method (ETAAS) with Zeeman-effect background and elements' concentration was performed by a dual Inductively coupled plasma atomic emission spectroscopy (ICP-OES) iCAP7600 instrument. The content of selenium in fresh weight moved on average from 0.013 to 12.556 μg/g. Selenisation increased the content of Se in all tested species significantly (p < 0.05) without impacting yield. The content of chlorophyll a moved from 249.9 mg/kg (Mizuna) to 604.4 mg/kg (Arugula) with significant differences between the species, without significance (p ≤ 0.05) between tested variants. The influence of selenisation on other minerals significantly differed (p < 0.05) due to the genetic variability. A significant (p ≤ 0.05) increase in Ca was observed in green basil (10.7%) and cress (20.9%); of Fe in green basil (1.6%) and cress (40.9%); of K in arugula (1.6%), green basil (3.9%) and cress (2.8%); of Zn in arugula (2.6%), green basil (8.6%), cress (2.7%) and radish (5.9%); and of Ba in green basil (5.6%) and cress (23.9%).
Celery, Apium graveolens var. Dulce (Mill.) is a biennial plant, lesser used in Slovakia in comparison with celeriac, but with increasing popularity because of its very health beneficial properties. The aim of the study was to evaluate quantitative (yields) and qualitative (chlorophyll a and b, soluble solids) parameters in selected patioles of celery in the context of raw juice production in a small-plot field experiment. Six varieties of celery (var. Dulce) were planted -´Helios´, ´Red Soup´, ´Malachit´, ´Verde Pascal´, ´Golden Self-Blanching´ and ´Celebrity´. The harvest was carried out twice a season in terms of August and September. The chlorophyll a and chlorophyll b were determined spectrophotometrically, Total soluble solids were estimated by the help of refractometer. The lowest values in yields reached ´Malachit´variety, the highest ´Red Soup´ variety. In the evaluation of both harvests the ´Celebrity´ and ´Golden S.´ varieties showed the lowest chlorophyll content. The total soluble solid content reached values ranging from 5.00 to 8.77 °BRIX, in the following order: ´Celebrity´ <´Helios´ <´Golden S.´ < ´Red Soup´ <´Verde Pascal´. The term of harvest had significant influence on chlorophyll a and b. The effect wasn´t confirmed on yields and soluble solids according to used statistical analyse. There were mainly other kind of characteristics followed in previous scientific studies about celery (var. Dulce), such a flavonoids, vitamins, minerals, fibre, the essential oils and phenolic acids, etc. Processing to juices or smoothies allow consuming of other antioxidantchlorophyll.
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