Autor: Grzybowska, A. - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Application of mineral water from geothermal source for fermentation of beetroot
Autorzy:: Wrzodak, A.
Szwejda-Grzybowska, J.
Powiązania:: https://bibliotekanauki.pl/articles/1078757.pdf
Data publikacji:: 2020
Wydawca:: Instytut Ogrodnictwa
Tematy:: red beet
fermentation
mineral water
geothermal water
Uniejow town
mineralized water
organoleptic property
physicochemical analysis
sensory quality
pro-health activity
Opis:: The aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.
Źródło:: Journal of Horticultural Research; 2020, 28, 1; 123-130
2300-5009
Pojawia się w:: Journal of Horticultural Research
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Wpływ kwasów organicznych jako czynnika antyoksydacyjnego na jakość krótkotrwale przechowywanej świeżo krojonej sałaty kruchej (Lactuca sativa L. var. capitata)
The influence of organic acids as an antioxidant factor on short quality stored of fresh-cut crisp lettuce (Lactuca sativa L. var. capitata)
Autorzy:: Wrzodak, A.
Szwejda-Grzybowska, J.
Rutkowski, K.
Powiązania:: https://bibliotekanauki.pl/articles/791182.pdf
Data publikacji:: 2018
Wydawca:: Instytut Ogrodnictwa
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2018, 26
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Wybrane wskaźniki wartości odżywczej i jakość sensoryczna dyni surowej i po upieczeniu
Nutrition value and sensory quality of raw and baked pumpkin
Autorzy:: Szwejda-Grzybowska, J.
Wrzodak, A.
Kaniszewski, S.
Powiązania:: https://bibliotekanauki.pl/articles/791190.pdf
Data publikacji:: 2017
Wydawca:: Instytut Ogrodnictwa
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2017, 25
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Wpływ traktowania metylocyklopropenem (1-MCP) na cechy jakościowe przechowywanych pomidorów
The influence of methylcyclopropene (1-MCP) treatment on changes of physical properties of stored tomatoes
Autorzy:: Wrzodak, A.
Szwejda-Grzybowska, J.
Gajewski, M.
Powiązania:: https://bibliotekanauki.pl/articles/2118955.pdf
Data publikacji:: 2020
Wydawca:: Instytut Ogrodnictwa
Tematy:: tomato
firmness
color
storage
1-MCP
Opis:: The aim of the study was to determine the effect of 1-MCP (1-methylcyclopropene) treatment of tomato fruit on changes in physical properties during storage. The cultivar of ‘Faustine F1’ were grown on stakes in field conditions. The tomato fruits were harvested in mature green and full red stages of maturity. The fruits of tomato treated with 1-MCP at 1.0 μL·L-1 or 2.0 μL·L-1 and control fruit (untreated) were stored at 12.5°C and 20°C, and 85–90% relative humidity in normal air. Immediately after harvest and after 4 weeks of storage, fruit color analyzes were performed in the CIE L*a*b* system (L* – brightness, a* – intensity of red color, b* – intensity of yellow color) as well as firmness and compressive strength of the Instron apparatus 1140. The results of two-year observation of the physical properties of tomato fruits showed a differences in the values of the determined parameters depending on the 1-MCP treatment, maturity stage and storage temperature, and the year of the study. In 2009, the 1-MCP treatment of tomato fruits ‘Faustine F1’ resulted in more than twice as high firmness and compressive strength of fruits as compared to untreated fruit, and also significantly influenced changes in color parameters. Based on the results obtained, it can be concluded that the 1-MCP treatment of tomato fruit is an effective way of delaying their ripening, maintaining high firmness, color and can be successfully used to extend their storage period.
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2020, 28; 13-22
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Ocena cech użytkowych linii hodowlanych oraz eksperymentalnych mieszańców F1 kapusty głowiastej białej
The evaluation of the commercial traits of breeding lines and experimental F1 hybrids of white cabbage
Autorzy:: Kamiński, P.
Szwejda-Grzybowska, J.
Wrzodak, A.
Popińska-Gil, W.
Powiązania:: https://bibliotekanauki.pl/articles/2119556.pdf
Data publikacji:: 2019
Wydawca:: Instytut Ogrodnictwa
Tematy:: white cabbage
inbreed lines
F1 hybrids
agromorphological traits
bioactive substances
sensory analysis
nutrients
Opis:: The aim of the study was to examine the new 10 inbreed lines and 4 experimental F1 hybrids of white cabbage in respect to their agromorphological traits, content of selected nutrients, pro-healthy components, and their value for the consumption. Both inbreed lines and experimental F1 hybrids showed good internal uniformity and were diversified in respect to their yield, earliness, morphology, and susceptibility to the major diseases of cabbage. The studied genotypes were characterized by a significant difference in content of selected nutrients and bioactive substances. As a result the new commercial F1 hybrid of white cabbage SKW1518 was recommended for the registration at the Research Centre for Cultivar Testing.
Źródło:: Zeszyty Naukowe Instytutu Ogrodnictwa; 2019, 27; 25-34
2300-5882
2391-8969
Pojawia się w:: Zeszyty Naukowe Instytutu Ogrodnictwa
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 6.

Tytuł:: The effect of plant growth promoting bacteria on transplants growth and lettuce yield in organic production
Autorzy:: Szczech, M.
Szafirowska, A.
Kowalczyk, W.
Szwejda-Grzybowska, J.
Wlodarek, A.
Maciorowski, R.
Powiązania:: https://bibliotekanauki.pl/articles/1080383.pdf
Data publikacji:: 2016
Wydawca:: Instytut Ogrodnictwa
Tematy:: plant growth promoting bacteria
organic production
lettuce
bacterial strain
Enterobacter
Bacillus
transplant production
yield quality
Opis:: Application of beneficial bacterial strain B125 (Enterobacter sp.) and strain PZ9 (Bacillus sp.) in lettuce transplants production significantly enhanced seed germination and plant biomass. The best effect was obtained when the mixture of B125 and PZ9 was used. Combined application of these bacteria significantly increased transplants biomass, which was about 45% higher than that in the control. However, after planting these transplants in organic field, generally, there were no differences in yield and nutrient content in plants treated and not treated with the bacteria, except for nitrogen and vitamin C. The lettuce grown from transplants treated with bacterial mixture B125 + PZ9 contained significantly higher nitrogen than plants from other treatments. Opposite to nitrogen, bacterial applications decreased the amount of vitamin C. The growth and organic lettuce composition was affected by planting time. The yield was higher in spring, but the concentration of nutrients in these plants was lower than that in plants harvested in autumn. Climatic and light conditions in the late season were the reasons for increased dry matter content, minerals, phenolic compounds, and vitamin C, as well as high concentration of nitrates.
Źródło:: Journal of Horticultural Research; 2016, 24, 2; 101-107
2300-5009
Pojawia się w:: Journal of Horticultural Research
Dostawca treści:: Biblioteka Nauki