In this study, physicochemical changes occurring in the fruiting bodies of Agaricus bisporus champignons, subjected to mechanical vibrations under model conditions and a 4-day storage (shelf-life), were analysed. The experiment was conducted in two versions (applying vibrations for 3 and 6 h, at the frequencies of 46 Hz and 28 Hz). As part of physicochemical analyses, such parameters as pH, extract, dry mass, colour parameters and colour difference ∆E, polyphenol content and antioxidant activity were determined. The values of the examined physicochemical parameters changed depending on the applied frequencies and vibration time during transport under model conditions, as well as a result of short-term storage (shelf-life). The greatest total colour difference ΔE occurred in the sample subjected to vibrations for 6 h, followed by a 4-day storage. The changes in pH value, dry matter content and refractometric extract were relatively more significant in the samples subjected to 46 Hz vibrations than to those subjected to 28 Hz. The content of polyphenols and the antioxidative activity of mushrooms subjected to vibrations was higher than in the sample stored but not subjected to vibrations.
The study assessed the changes in the quality and physical and chemical parameters of apples of four cultivars (‘Gala’, ‘Idared’, ‘Topaz’, ‘Red Prince’) subjected to mechanical vibration during transport under model conditions and after storage (shelf-life). Quality changes in apples were evaluated based on skin and flesh colour, total soluble solids, dry matter, firmness, titratable acidity, pH value, total polyphenol content, and antioxidant capacity. The vibration applied at a frequency of 28 Hz caused changes in the above parameters, which were visible also after storage and depended on the cultivar, but often did not show any clear trend or direction or were not statistically significant. The values of the total colour difference factor ΔE showed considerable variations in the skin colour but only small variations in the flesh colour of individual cultivars. Vibration resulted in a decrease in firmness. Variations in dry matter, total soluble solids, pH, and titratable acidity were small, often insignificant. Mechanical vibration and storage led to an increase in the polyphenol content and antioxidant capacity of all studied cultivars. The greatest stability of quality parameters, relatively high content of bioactive compounds, and antioxidant capacity were observed for ‘Red Prince’. The lowest quality parameters were noted for ‘Gala’. The analysed cultivars continued to show a high level of antioxidant capacity after treatment, which allows the conclusion that they remain a good source of bioactive compounds after transport and short-term storage.
Many organisations consider environmentally friendly activities, including the reduction of their carbon footprint, to be a significant aspect of their operation. In this study, a mathematical model was used to calculate the carbon footprint of food products at different stages of internal transport, using data on internal transport energy consumption. It was shown that for most products, the highest carbon footprint was related to the raw material transport stage from the loading/unloading point to the workstations on the production line. Broccoli showed the highest carbon footprint for internal transport per tonne of raw material. The study proposes methods of reducing the internal transport-related carbon footprint, which involves reorganising the distribution of goods in the warehouse and using nutritionally valuable vegetable waste in the production of food products.
S u m m a r y Carrots cultivated in Poland are either sold as fresh vegetables or preserved. The quality of processed products does not depend only on the properly implemented technological process, but, also on the biological value of the initial raw material. The objective of the research study was to determine the impact of foliar fertilization of plants with a 3 % solution of magnesium amounting to: 0, 45, and 90 kg of MgO ha-1 on the quality of roots of five carrot cultivars ('Berio', 'Flacoro', 'Karotan', 'Koral', and 'Perfekcja'). Moreover, the effect of processing operations of carrot roots was determined as regards the quality of frozen and dried products as well as the quality of preserves in jars. The highest amounts of total carotenoids and vitamin C were found in the products produced from storage roots of carrot cultivated on small fields that were fertilized with a magnesium dose of 90 kg ha-1. Irrespective of the applied processing operation, there were reported losses of carotenoids: 36.1 %, of vitamin C: 59.2 %, and of magnesium: 23.3 %. Under the freezing and preserving processes, the losses of carotenoids and vitamin C were the lowest, whereas under the drying process, the losses of those two components were the highest. The levels of those losses were, respectively: 28.6 and 23.6 % in the frozen products; 27.7 and 64.4 % in the preserves, and 51.9 and 89.6 % in the dried products. As for magnesium, the losses reported were quite different to those of the two previous compounds: the highest losses of 52.3 % occurred under the preservation process, whereas the lowest of 0.14 % under the drying process. The preserves produced from roots of carrots fertilized by the highest dose of magnesium were characterized by the highest nutritional value. Of the investigated carrot cultivars, it was found that the order of suitability for processing was 'Karotan', 'Koral', and 'Perfekcja'.
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