The increased interest in organic tomatoes production demands breeders to develop new cultivars, which besides suitability in low-input production system and marketable quality, have to exhibit high nutritional value, including health-promoting compounds. In this respect, this paper aimed to assess and compare the nutritional value of four Romanian tomato cultivars, two with determinate growth ('Argeș 11' and 'Argeș 123') and two with indeterminate growth ('Costate 21' and 'Ștefănești 22'), created and recommended for organic production in open field and protected cultivation. The tomato cultivars were laid out in a high plastic tunnel crop and the tomato fruits were evaluated as chemical composition, being determined the following parameters: moisture, ash, soluble solids, pH, acidity and content in some antioxidant compounds, such as vitamin C, polyphenols, flavonoids, anthocyanins, lycopene and β-carotene. Considering some chemical parameters important in revealing tomato flavor, such as soluble solids, pH and acidity, 'Ștefănești 22' cultivar showed the best ratio among them. The differences in antioxidant composition among cultivars were not statistically significant (P>0.05) for most of the analyzed parameters, with the exception of lycopene content which showed significant variation. Thus, 'Costate 21' showed the highest amount of lycopene within indeterminate cultivars (17.49 mg 100 g -1 FW), while 'Argeș 11' showed the highest amount of lycopene within determinate cultivars (13.92 mg 100 g -1 FW). According to the nutritional value of cultivars assessed in this study, 'Costate 21' is the best recommendation for greenhouse cultivation while 'Argeș 11' is the best recommendation for open field cultivation.
Wild berry are a rich of natural compounds which provide them high antioxidant potential. The compounds which provide them these proprieties are known to be vitamins, flavonoids, anthocyanins and phenolic acids. The aim of this study was to extract and characterize bioactive compounds from rose hip (Rosa canina L.) currently found in Romania. A qualitative high-performance liquid chromatography coupled with electrospray ionization mass spectrometric (ESI-MS) detection in positive ion mode has been used to identify phenolic compounds from rose hip crude extract. The chromatograms revealed the presence of a large number of compounds (19), identified and grouped as phenolic acids and flavones/ols, flavan-3-ols and also anthocyanins. Based on obtained results these berries can be highly recommended as part of our diet. Also this finding represents a contribution to the chemical characterization of phenolic profile of rose hip.
Wild berry are a rich of natural compounds which provide them high antioxidant potential. The compounds which provide them these proprieties are known to be vitamins, flavonoids, anthocyanins and phenolic acids. The aim of this study was to extract, identify and characterize bioactive compounds from rose hip (Rosa canina L.) currently found in Romania. A qualitative high-performance liquid chromatography coupled with electrospray ionization mass spectrometric (ESI-MS) detection in positive ion mode has been used to identify phenolic compounds from rose hip crude extract. The chromatograms revealed the presence of a large number of compounds ( 19), identified and grouped as phenolic acids and flavones/ols, flavan-3-ols and also anthocyanins. Based on obtained results these berries can be highly recommended as part of our diet. Also this finding represents a contribution to the chemical characterization of phenolic profile of rose hip.
Pickling cucumbers are highly important both for fresh consumption and for canning industry. This study aimed to compare differences in yield and quality of eight pickling cucumber cultivars, including 'Cor 12004', 'IGG 2010', 'IGG 2020', 'SM 5322', 'SM 5323', 'Zayin 201', 'Zayin 175201' and 'Trilogy'. The cucumber cultivars were laid out in a high tunnel crop and evaluated for vegetative traits (i.e. vine length, nodes per vine and branches per vine), yield attributes (i.e. fruits per main stem, average weight of fruit and fruits weight per plant) and fruits quality components (nitrate, phosphate and potassium mg kg -1 ). The results showed significant differences (P<0.05) in vegetative traits and yield attributes among cultivars. The analysis of correlation coefficients revealed that total yield (kg ha -1 ) was positively correlated with two out of three vegetative traits (with exception nodes per plant) and with all yield attributes. The highest total yield (101.17 t ha -1 ) was reached by 'SM 5322' cultivar, followed by the 'IGG 2010' and 'SM 5323' cultivars. The nitrates content in fruits, assessed on three categories of length (6-9 cm, 9-12 cm and >12 cm), revealed a declining value with increase in the cucumber length. The study findings suggest that irrespective of the cultivar, the amount of nitrate was higher in shorter cucumbers (6-9 cm length) although all recorded values (between 192.7 and 364.3 mg kg -1 fresh matter) being under maximum accepted limit concentrations. The amount of phosphate was higher in medium to long cucumbers, while the amount of potassium was higher in shorter cucumbers.
In Romania, the sweet potato is recently cultivated, especially in the South-West region. This region has a temperate continental climate that is characterized by the lack of water in the soil and atmosphere and by a diversity of soil types, very important factors for the cultivation of this species. The lack of information about the real effects of the environmental factors on the nutritional quality and the production of sweet potatoes grown in this area led to this study. Therefore, the present paper aims to evaluate the nutraceutical content of 5 sweet potato genotypes, such as: TSS (total soluble substance), total carotene, reducing sugars, vitamin C, phenolic compounds, flavonoid content and antioxidant activity (determined by DPPH and ABTS) grown in the specific climatic conditions of this region. There was found a differentiated nutritional quality depending on the genotype, so that genotype 5 was rich in carotene (59.29 μg/g FW) and vitamin C (36.56 mg/100 g FW). The data presented in this study also refer to the total number of roots/plant, the average weight/root, the total production/ha, the biomass production/ha and the production index. Regarding these elements, genotype 3 recorded a biomass production of 39.5 t/ha and a total tuber production of 50.3 t/ha. The results presented in this study indicate that the production of this species is climate dependent, which influences important metabolites in tubercles, that plays an essential role in organoleptic properties.
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
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