Influence of thin silver layers deposited by physical vacuum deposition on energy and sprouting ability of red clover seeds

An innovative issue in food engineering is using the impulse electric field (PEF) in modeling the content of biologically active compounds in plant raw materials, including seeds. In the described experiment it was shown that it is possible to modify the carotenoid content in germinating seeds of red clover (Trifolium pratense L.) by treating the seeds with PEF before cultivation. The research material was the seeds of red clover ‘Rozeta’ variety. As a result of the conducted research, an increase in the content of lutein and zaaxanthin by 10% and β-carotene by 16% was obtained after the sprouts were subjected to a field of 5 kV/cm intensity.

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Modification of pigments content in red clover sprouts with the use of pulsed electric field

Gałązka-Czarnecka

Korzeniewska

Czarnecki

et al. 2021

J. Phys.: Conf. Ser.

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The effect of storage duration and UV-C stimulation of potato tubers, and soaking of potato strips in water on the density of intermediates of French fries production

Sobol

Jakubowski

2020

ELECTROTECHNICAL REVIEW

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Influence of thin silver layers deposited by physical vacuum deposition on energy and sprouting ability of red clover seeds

Cited by 2 publications

References 9 publications

Modification of pigments content in red clover sprouts with the use of pulsed electric field

Modification of pigments content in red clover sprouts with the use of pulsed electric field

The effect of storage duration and UV-C stimulation of potato tubers, and soaking of potato strips in water on the density of intermediates of French fries production

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