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).

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

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of Romania was analyzed as a means to increase the sustainability of the local production. The chemical composition from hazelnuts (Corylus avellana L.) from spontaneous flora was determined in terms of mineral substances, protein, as well as essential and non-essential amino acids. The eight amino acids investigated had the following average values: Arg—0.68 g/100 g, Phe—0.415 g/100 g, Ser—0.277 g/100 g, Glu—0.188 g/100 g, Asp—0.133 g/100 g, Pro—0.038 g/100 g, and Lys—0.031 g/100 g. The average values of metal content were in the ranges: 88.39–146.98 µg·g−1 (Fe); 96.93–123.23 µg·g−1(Zn); 46.68–100.38 µg·g−1 (Cu); 26.00–87.78 µg·g−1 (Mn); 4.87–32.19 µg·g−1 (Ni); 1.87–2.84 µg·g−1 (Cr); and 1.29–1.86 µg·g−1 (Cd). Crude protein content values were in the range 16.33–22.31%. In order to harness this nutritional potential, the variety with superior quality indices was included, in the form of flour, in biscuit-type baked goods that were characterized from nutritional and sensory points of view. The results showed that the content of polyphenols increased with the addition of hazelnut flour, as did the content of polyunsaturated fatty acids.

Catalpa is a tree with an attractive ornamental value and compact shape. Catalpa bignonioides Walt., is a tree with heights of up to 35 meters and a large trunk. It is an exotic species in North America areal. It grows well in a warm and humid climate, on alluvial, fertile, deep, temperate soils. It has a light temperament, withstands winter frosts well, but is sensitive to late frosts. The degree of germination varies both between species and within them. Within batches of seeds of the same species varies depending on the origin, year of harvest and individual trees. There are different methods and techniques for overcoming drowsiness depending on the seeds. Various pre-treatments are used such as scarification and hot and cold aeration to stimulate the embryo. The paper presents the stimulation of seed germination at catalpa, using different concentrations of Nitragin: 0.1%, 0.3%, 0.5%, 0.7%, 0.9% and following the seed germination interval.

Zizyphus jujuba Mill. belongs to the Rhamnales order, Rhamnaceae family, Rhamnus genus. The genus includes about 40 species native to tropical and subtropical regions of both hemispheres, as well as the Mediterranean region. Species Zizyphus jujuba Mill. it is native to SW Asia, has ornamental features and is found spontaneously on the Danube coast. The first cultivated varieties were introduced at the Faculty of Horticulture in Bucharest in Shanxi Province, China in a joint research project in 1997. In our study, the fruits were harvested from two genotypes in the Botanical Park of Timisoara. For the harvested fruits were analyzed: fruit weight (g), seed weight (g), fruit length (mm), fruit width (mm) and chemical analyses were performed: soluble dry matter (%), C vitamin (mg 100 g-1), total potassium content (mg 100 g-1) and protein (%). In the analyzed fruits, the soluble dry matter varied between 28.3-29.81%, C vitamin between 247.97-288.17 mg 100g-1, proteins between 4.84-5.63% and potassium between 79.53 -79.63 mg 100 g-1.