A. Supriadi, Daniel Saputra, G. Priyanto, R. Pambayun, Liniyanti D. Oswari
Pempek, a specialty traditional food of South Sumatra, has not been developed toward industrialization. A development process should not negate the preference taste of the consumer who is used to the taste of the traditional food. The innovation in the development of pempek to overcome its limitation for improving the marketing access as well as leading toward its industrilization was needed. A SWOT and AHP analysis were used to select the criteria and priority of consumer toward pempek development followed by the PCA to cluster the criteria and the preference of consumer. The analysis of the samples shows that pempek development requires a change in packaging design that meets the aspects of convinient and the right size by doing the engineering process to suppress the influence of inconsistent fish raw material quality. The analysis also shows that the pempek samples collected from the city of Palembang could be classified into 4 classes. The first one was the pempek which have a higher value and similarities in elasticity, chewiness, and hardness. The second one was the pempek which have a higher value and similarities in stickiness, aroma, taste, and brittleness. The third one was the pempek which have a lower value and similarities in the value of smoothness, colour, and juiciness. And the fourth one was the pempek which are not related in any of the quality attribute of pempek. The main characteristic of Pempek which could be used as the control variable on the development and processing of Pempek were taste, brittleness, stickiness, and aroma. The variables which needed an attention due to negative contribution to the development of pempek were hardness, ease of chew, elasticity, smoothness, juiciness, and color. The development of pempek should suppresed the variable aroma especially fish aroma and while the taste and brittleness should be improved.
{"title":"Mapping and development strategy of Pempek — a specialty traditional food of south Sumatra Indonesia","authors":"A. Supriadi, Daniel Saputra, G. Priyanto, R. Pambayun, Liniyanti D. Oswari","doi":"10.5219/975","DOIUrl":"https://doi.org/10.5219/975","url":null,"abstract":"Pempek, a specialty traditional food of South Sumatra, has not been developed toward industrialization. A development process should not negate the preference taste of the consumer who is used to the taste of the traditional food. The innovation in the development of pempek to overcome its limitation for improving the marketing access as well as leading toward its industrilization was needed. A SWOT and AHP analysis were used to select the criteria and priority of consumer toward pempek development followed by the PCA to cluster the criteria and the preference of consumer. The analysis of the samples shows that pempek development requires a change in packaging design that meets the aspects of convinient and the right size by doing the engineering process to suppress the influence of inconsistent fish raw material quality. The analysis also shows that the pempek samples collected from the city of Palembang could be classified into 4 classes. The first one was the pempek which have a higher value and similarities in elasticity, chewiness, and hardness. The second one was the pempek which have a higher value and similarities in stickiness, aroma, taste, and brittleness. The third one was the pempek which have a lower value and similarities in the value of smoothness, colour, and juiciness. And the fourth one was the pempek which are not related in any of the quality attribute of pempek. The main characteristic of Pempek which could be used as the control variable on the development and processing of Pempek were taste, brittleness, stickiness, and aroma. The variables which needed an attention due to negative contribution to the development of pempek were hardness, ease of chew, elasticity, smoothness, juiciness, and color. The development of pempek should suppresed the variable aroma especially fish aroma and while the taste and brittleness should be improved.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"94 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91070686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Peter Šedík, V. Kňazovická, E. Horská, M. Kačániová
The growing popularity of honey among consumers has caused many frauds and cases when honey of high quality is adulterated by cheap imported honey of very low quality. The aim of this research paper was to study consumer perception of honey quality based on sensory attributes such as taste, aroma, colour and consistency. The primary research comprised the sensory blind test conducted as a part of questionnaire survey at selected shopping mall and at university. Research sample reached 400 respondents living in the Nitra region between 18 and 70 years. Respondents tested sensory attributes of two samples. Sample A represented Slovak honey from a local beekeeper and sample B was honey purchased from selected supermarket with country of origin „blend of EU and non - EU honeys" and represented imported honey. Besides descriptive statistics, the following statistical tests were applied: Fisher's Exact Test, Chi-Square Test of Independence, Cramer´V coefficient and Mann-Whitney U test. Results showed significant differences in perception of honey quality across age cohorts. Respondents older than 40 years (Generation X and Babyboomers) evaluated better the local honey from a beekeeper (sample A) than younger generations (Generation Y and Generation Z). Imported honey from selected supermarket (sample B) obtained the best evaluation in case of colour in both age cohorts while sample A obtained it in terms of aroma. The majority of respondents in both age cohorts mostly decided their preference according to taste, however there exist some differences. While Generation X and Baby boomers took into consideration also aroma, the generations Y and Z considered consistency. More interesting observation appealed in case of aroma where more than 90% of respondents, who decided according to aroma, preferred sample A - local Slovak honey. According to physico-chemical analysis, both samples fulfilled standard of EU legislation, however better parameters were reached in sample A. All in all, better perception of honey quality through sensory attributes in older age cohorts could be caused by the deeper experience in honey consumption as well as due to the fact that younger cohorts consume more semiproducts and industrial food products characterised by intensive, sweet taste which could confuse their assessments.
{"title":"Consumer sensory evaluation of honey across age cohorts in Slovakia","authors":"Peter Šedík, V. Kňazovická, E. Horská, M. Kačániová","doi":"10.5219/938","DOIUrl":"https://doi.org/10.5219/938","url":null,"abstract":"The growing popularity of honey among consumers has caused many frauds and cases when honey of high quality is adulterated by cheap imported honey of very low quality. The aim of this research paper was to study consumer perception of honey quality based on sensory attributes such as taste, aroma, colour and consistency. The primary research comprised the sensory blind test conducted as a part of questionnaire survey at selected shopping mall and at university. Research sample reached 400 respondents living in the Nitra region between 18 and 70 years. Respondents tested sensory attributes of two samples. Sample A represented Slovak honey from a local beekeeper and sample B was honey purchased from selected supermarket with country of origin „blend of EU and non - EU honeys\" and represented imported honey. Besides descriptive statistics, the following statistical tests were applied: Fisher's Exact Test, Chi-Square Test of Independence, Cramer´V coefficient and Mann-Whitney U test. Results showed significant differences in perception of honey quality across age cohorts. Respondents older than 40 years (Generation X and Babyboomers) evaluated better the local honey from a beekeeper (sample A) than younger generations (Generation Y and Generation Z). Imported honey from selected supermarket (sample B) obtained the best evaluation in case of colour in both age cohorts while sample A obtained it in terms of aroma. The majority of respondents in both age cohorts mostly decided their preference according to taste, however there exist some differences. While Generation X and Baby boomers took into consideration also aroma, the generations Y and Z considered consistency. More interesting observation appealed in case of aroma where more than 90% of respondents, who decided according to aroma, preferred sample A - local Slovak honey. According to physico-chemical analysis, both samples fulfilled standard of EU legislation, however better parameters were reached in sample A. All in all, better perception of honey quality through sensory attributes in older age cohorts could be caused by the deeper experience in honey consumption as well as due to the fact that younger cohorts consume more semiproducts and industrial food products characterised by intensive, sweet taste which could confuse their assessments.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83081468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Ansari, M. Solouki, B. Fakheri, B. Fazeli-Nasab, N. Mahdinezhad
Clover which is an herbaceous, annual, and self-pollinated plant belongs to fabaceae family (legumes) and has become naturalized in Iran, Asia Minor and the Mediterranean eastern suburban countries. The aim of the present study is ITS molecular evaluation of the nuclear ribosomal genes of lines and landraces of Persian Clover. The sequences were aligned using ClustalW method and by MegAlign software and the dendrogram of different phylogenetic and matrix relationships between the sequences were drawn. The results showed little genetic diversity between the lines and the landrace. The conserved sequence of the analyzed gene in the Persian clover is 561 base. Totally, 740 loci (69 and 671 loci, respectively, with and without removal and addition), 9 Singletons, and 5 haplotypes were identified. The highest rate of transfer was observed in pyrimidine (%16.3). The numerical value of the ratio (dN/dS) was 0.86, and since it was less than 1, the pure selection on the studied gene happened. The lines and landraces were not separated based on their geographic locations. In general, the results indicated that the highest rate of the regional diversity belonged to the clover plants in Lorestan region. Moreover, ITS markers did not seem suitable enough for evaluating the intra- species genetic variation, but it was quite well- suited for inter-species or intergeneric evaluation. Normal 0 false false false EN-GB X-NONE AR-SA
{"title":"Assesment of molecular diversity of internal transcribed spacer region in some lines and landrace of Persian clover (Trifolium resupinatum L.)","authors":"S. Ansari, M. Solouki, B. Fakheri, B. Fazeli-Nasab, N. Mahdinezhad","doi":"10.5219/960","DOIUrl":"https://doi.org/10.5219/960","url":null,"abstract":"Clover which is an herbaceous, annual, and self-pollinated plant belongs to fabaceae family (legumes) and has become naturalized in Iran, Asia Minor and the Mediterranean eastern suburban countries. The aim of the present study is ITS molecular evaluation of the nuclear ribosomal genes of lines and landraces of Persian Clover. The sequences were aligned using ClustalW method and by MegAlign software and the dendrogram of different phylogenetic and matrix relationships between the sequences were drawn. The results showed little genetic diversity between the lines and the landrace. The conserved sequence of the analyzed gene in the Persian clover is 561 base. Totally, 740 loci (69 and 671 loci, respectively, with and without removal and addition), 9 Singletons, and 5 haplotypes were identified. The highest rate of transfer was observed in pyrimidine (%16.3). The numerical value of the ratio (dN/dS) was 0.86, and since it was less than 1, the pure selection on the studied gene happened. The lines and landraces were not separated based on their geographic locations. In general, the results indicated that the highest rate of the regional diversity belonged to the clover plants in Lorestan region. Moreover, ITS markers did not seem suitable enough for evaluating the intra- species genetic variation, but it was quite well- suited for inter-species or intergeneric evaluation. Normal 0 false false false EN-GB X-NONE AR-SA","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81654950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Loss of food quality, deterioration of organoleptic properties and accumulation of anti-alimentary compounds are in focus of modern food science. Nowadays, such traditional methods as processing, physical and chemical treatment are used for improving of shelf life. An alternative ways of shelf life increasing are quite a sharp problem. Antimicrobial peptides (AMPs) could be an actual alternative. According to Antimicrobial Peptide Database (http://aps.unmc.edu/AP/main.php), 2884 antimicrobial peptides from six kingdoms were found and identified. Mucous membranes of farm animals due to their border position and intensive contact with different pathogens could be a capacious source of such substances. Objects of the study were bovine oral cavity mucosa, nasal cavity mucosa, tracheal cavity mucosa, rectal mucosa, tongue mucosa, saliva gland and submandibular lymph nodes. Two-dimensional electrophoresis (2DE) was performed according to the method of O'Farrell, 35 protein fractions were identified by MALDI-TOF MS and MS/MS mass spectrometry. A number of qualitative and quantitative differences were revealed. A large number of histones (H2bd-like, H2BC, HIST1H2BD, HIST2H2AC, HIST1H2AH, histone H3.3 and H2bl-like, HIST2H2AC and histone H3.3, mixture HIST1H2AJ, HIST2H2BE and histone H2A type 2-C) were found in all mucous membranes as well as several tissue-specific proteins (proteins S100-A12 and AGR2, isoforms of ribosomal proteins, myelin P2, odorant-binding protein, secretoglobin), which could be a precusors of bioactive peptides
{"title":"Bovine mucous membranes as a source of antimicrobial compounds","authors":"E. Kotenkova, E. A. Lukinova, L. Kovalyov","doi":"10.5219/976","DOIUrl":"https://doi.org/10.5219/976","url":null,"abstract":"Loss of food quality, deterioration of organoleptic properties and accumulation of anti-alimentary compounds are in focus of modern food science. Nowadays, such traditional methods as processing, physical and chemical treatment are used for improving of shelf life. An alternative ways of shelf life increasing are quite a sharp problem. Antimicrobial peptides (AMPs) could be an actual alternative. According to Antimicrobial Peptide Database (http://aps.unmc.edu/AP/main.php), 2884 antimicrobial peptides from six kingdoms were found and identified. Mucous membranes of farm animals due to their border position and intensive contact with different pathogens could be a capacious source of such substances. Objects of the study were bovine oral cavity mucosa, nasal cavity mucosa, tracheal cavity mucosa, rectal mucosa, tongue mucosa, saliva gland and submandibular lymph nodes. Two-dimensional electrophoresis (2DE) was performed according to the method of O'Farrell, 35 protein fractions were identified by MALDI-TOF MS and MS/MS mass spectrometry. A number of qualitative and quantitative differences were revealed. A large number of histones (H2bd-like, H2BC, HIST1H2BD, HIST2H2AC, HIST1H2AH, histone H3.3 and H2bl-like, HIST2H2AC and histone H3.3, mixture HIST1H2AJ, HIST2H2BE and histone H2A type 2-C) were found in all mucous membranes as well as several tissue-specific proteins (proteins S100-A12 and AGR2, isoforms of ribosomal proteins, myelin P2, odorant-binding protein, secretoglobin), which could be a precusors of bioactive peptides","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77733773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
For a consumer, one of the first characters for evaluation of wine is its scent. A pleasant aroma of wine associated with the subsequent taste experience can be remembered by the consumer for a long time and appreciated appropriately. For this reason, the aromatic properties of wine are very important to both consumers and producers. The question, however, is to assess the evaluation of wine sensory evaluation based on a rapidly developing chemical analysis without the use of a panel of evaluators. This study has dealt with the problem of the correlation of sensory evaluation of wine with the total content of higher alcohols and esters in wine prepared from the same wine varieties (Rheinriesling and Chardonnay) on the same vineyard under the same climatic conditions and processed using the same production technology in the years 2008 - 2012. The total content of higher alcohols and esters was determined by gas chromatography with a mass spectrometer (GC/MS). The correlation between the sensory evaluation and the total content of higher alcohols has not been established. However, the direct effect of the total content of the esters on the level of the sensory analysis of the two varieties studied was demonstrated. This can be an important economic indicator for a manufacturer who can estimate the sensory quality of the wine only on the basis of chemical analysis and thus estimate the success of the wine on the consumer market. Normal 0 21 false false false EN-GB X-NONE X-NONE
{"title":"The importance of higher alcohols and esters for sensory evaluation of rheinriesling and chardonnay wine varieties","authors":"A. Adámková, P. Valásek, J. Mlček, Martina Adamek","doi":"10.5219/969","DOIUrl":"https://doi.org/10.5219/969","url":null,"abstract":"For a consumer, one of the first characters for evaluation of wine is its scent. A pleasant aroma of wine associated with the subsequent taste experience can be remembered by the consumer for a long time and appreciated appropriately. For this reason, the aromatic properties of wine are very important to both consumers and producers. The question, however, is to assess the evaluation of wine sensory evaluation based on a rapidly developing chemical analysis without the use of a panel of evaluators. This study has dealt with the problem of the correlation of sensory evaluation of wine with the total content of higher alcohols and esters in wine prepared from the same wine varieties (Rheinriesling and Chardonnay) on the same vineyard under the same climatic conditions and processed using the same production technology in the years 2008 - 2012. The total content of higher alcohols and esters was determined by gas chromatography with a mass spectrometer (GC/MS). The correlation between the sensory evaluation and the total content of higher alcohols has not been established. However, the direct effect of the total content of the esters on the level of the sensory analysis of the two varieties studied was demonstrated. This can be an important economic indicator for a manufacturer who can estimate the sensory quality of the wine only on the basis of chemical analysis and thus estimate the success of the wine on the consumer market. Normal 0 21 false false false EN-GB X-NONE X-NONE","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85775597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Mrázová, O. Bučko, M. Gažarová, A. Kolesárová, J. Kopčeková, P. Chlebo
The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG). Twenty-nine probands participated in the study, of which 14 women and 15 men (aged 21 - 59) who consumed regularly lard four times a week during 5 weeks. By evaluating the lipid profile of probands, we observed elevated hypercholesterolemia at the beginning of the study in 43% women and 27% men. Statistically significant differences were recorded in this group of probands, where we recorded a decrease in TC of 0.55 mmol.L -1 in the whole sample of probands with p <0.05 probability in the 2 nd sample of study after 5 weeks of consumption of lard. Borderline high (up to 3.35 mmol.L -1 ) was found in 21% of women and 33% of men, and above LDL cholesterol was found in 79% of women and 60% of men. This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol ( p <0.01) and lowering HDL cholesterol. Normal 0 21 false false false SK X-NONE X-NONE
{"title":"The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers","authors":"J. Mrázová, O. Bučko, M. Gažarová, A. Kolesárová, J. Kopčeková, P. Chlebo","doi":"10.5219/957","DOIUrl":"https://doi.org/10.5219/957","url":null,"abstract":"The aim of this study was to evaluate the influence of consumption of lard processed from crossbreed of the original mangalitsa genotype and the breed of meat type pigs on selected biochemical parameters: total cholesterol (T-C), LDL cholesterol, HDL cholesterol and triacylglycerols (TAG). Twenty-nine probands participated in the study, of which 14 women and 15 men (aged 21 - 59) who consumed regularly lard four times a week during 5 weeks. By evaluating the lipid profile of probands, we observed elevated hypercholesterolemia at the beginning of the study in 43% women and 27% men. Statistically significant differences were recorded in this group of probands, where we recorded a decrease in TC of 0.55 mmol.L -1 in the whole sample of probands with p <0.05 probability in the 2 nd sample of study after 5 weeks of consumption of lard. Borderline high (up to 3.35 mmol.L -1 ) was found in 21% of women and 33% of men, and above LDL cholesterol was found in 79% of women and 60% of men. This high level of LDL cholesterol is considered a risk factor for the development of atherosclerosis. We can conclude from the results that regular consumption of lard has significantly reduced the total cholesterol levels, especially in women, this effect has been associated with lowering LDL cholesterol ( p <0.01) and lowering HDL cholesterol. Normal 0 21 false false false SK X-NONE X-NONE","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73439182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chemical content of leaves and fruits of the low growing apple trees on the rootstocks SК4 and М9 in the result of application of foliar feeding with water solutions of various mineral fertilizers was studied. Special ballastless multi-nutrient fertilizers in solid and liquid forms containing a wide range of chelated microelements were used. The effect of foliar feeding on the content in plants and fruits of macro- and microelements at the fruit maturity stage was estimated with the help of the method of leaf analysis. Significant stable increase of the content of nitrogen and potassium was observed in the leaves of apple trees on the rootstocks SК4 and М9. The content of potassium and calcium in apples became higher. With the help of statistical analysis it is shown that there exists close correlation between the content of elements in leaves and fruits: (N) r = 0.79; (K) r = 0.77; (Ca) r = 0.94; (Cu) r = 0.75; (Mn) r = 0.89; (Zn) r = 0.75; (B) r = 0.70. In the result of our physiological and biochemical tests positive effect of mineral feeding on the functional condition of apple trees during summer season when being subjected to intensive hydrothermal stress factors was established. The foliar feeding effect appeared as changing of the ratio of water fractions in the apple tree leaves at the background of increasing atmospheric drought, which in some years in July and August reached the criteria of "hazardous weather". Sufficient level of water content in the cells of apple trees on the rootstocks SК4 and М9 in case of foliar application of fertilizers was ensured as a result of bound water increasing. Statistic analysis of the experimental data showed significant changes in the ratio of bound and free water fractions. In August, in the environment of strong impact of negative abiotic factors, at higher level of water content in the tissues it was found that the content of pigments in leaves was much higher than in the reference version. The functional changes confirm that application of mineral nutrients contributes to activation of the adaptation mechanism. When foliar feeding is used the content of biologically active substances in apples is the highest: content of vitamin C increases by 13.6 - 15.2%, vitamin Р - by 8.7 - 24.6%.
研究了不同矿质肥料溶液叶面施肥对低矮苹果树(SК4和М9)砧木叶片和果实化学成分的影响。使用固体和液体形式的特殊无碴多营养肥，其中含有广泛的螯合微量元素。利用叶片分析方法，估算了叶片取食对果实成熟期植物和果实中宏微量元素含量的影响。砧木SК4和М9上的苹果树叶片中氮、钾含量显著稳定增加。苹果中钾和钙的含量增高。统计分析表明，叶片中元素含量与果实中元素含量之间存在着密切的相关关系:(N) r = 0.79;(K) r = 0.77;(Ca) r = 0.94;(Cu) r = 0.75;(Mn) r = 0.89;(Zn) r = 0.75;(B) r = 0.70。生理生化试验结果表明，在高温热液胁迫下，夏季施用矿物质补饲对苹果树的功能状况有积极影响。在大气干旱加剧的背景下，苹果叶片水分组分比例的变化表现为叶片取食效应，7、8月份部分年份达到“灾害性天气”标准。在叶面施肥的情况下，由于结合水的增加，保证了果树砧木SК4和М9上的细胞有足够的含水量。对实验数据的统计分析表明，结合水和游离水的比例发生了显著变化。8月，在负非生物因素影响强烈的环境中，在组织含水量较高的情况下，发现叶片中色素含量远高于参考版本。这些功能变化证实了矿质营养素的施用有助于激活适应机制。采用叶面采食时，苹果生物活性物质含量最高:维生素C含量提高13.6% ~ 15.2%，维生素Р -含量提高8.7 ~ 24.6%。
{"title":"The effect of foliar feeding on physiological condition of apple trees and chemical content of fruits","authors":"V. Popova, O. Yaroshenko, N. Sergeeva","doi":"10.5219/928","DOIUrl":"https://doi.org/10.5219/928","url":null,"abstract":"Chemical content of leaves and fruits of the low growing apple trees on the rootstocks SК4 and М9 in the result of application of foliar feeding with water solutions of various mineral fertilizers was studied. Special ballastless multi-nutrient fertilizers in solid and liquid forms containing a wide range of chelated microelements were used. The effect of foliar feeding on the content in plants and fruits of macro- and microelements at the fruit maturity stage was estimated with the help of the method of leaf analysis. Significant stable increase of the content of nitrogen and potassium was observed in the leaves of apple trees on the rootstocks SК4 and М9. The content of potassium and calcium in apples became higher. With the help of statistical analysis it is shown that there exists close correlation between the content of elements in leaves and fruits: (N) r = 0.79; (K) r = 0.77; (Ca) r = 0.94; (Cu) r = 0.75; (Mn) r = 0.89; (Zn) r = 0.75; (B) r = 0.70. In the result of our physiological and biochemical tests positive effect of mineral feeding on the functional condition of apple trees during summer season when being subjected to intensive hydrothermal stress factors was established. The foliar feeding effect appeared as changing of the ratio of water fractions in the apple tree leaves at the background of increasing atmospheric drought, which in some years in July and August reached the criteria of \"hazardous weather\". Sufficient level of water content in the cells of apple trees on the rootstocks SК4 and М9 in case of foliar application of fertilizers was ensured as a result of bound water increasing. Statistic analysis of the experimental data showed significant changes in the ratio of bound and free water fractions. In August, in the environment of strong impact of negative abiotic factors, at higher level of water content in the tissues it was found that the content of pigments in leaves was much higher than in the reference version. The functional changes confirm that application of mineral nutrients contributes to activation of the adaptation mechanism. When foliar feeding is used the content of biologically active substances in apples is the highest: content of vitamin C increases by 13.6 - 15.2%, vitamin Р - by 8.7 - 24.6%.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83839893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Jandlová, Lubomír Lampíř, A. Jarošová, R. Pytel, Š. Nedomová, Sylvie Ondrušíková, V. Kumbár
Phthalic acid esters are plasticizers, they can migrate freely from plastic to their surroundings. They have negative health effects. European legislation sets specific migration limits for phthalic acid esters. In our study, we deal with two esters of phthalic acid, dibutylphtalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). It was studied the effect of storage of four types of yoghurt on the concentration of phthalic acid esters. Yoghurts contained 1% chia flour, 5% chia flour, 1% bamboo fiber and 5% bamboo fiber. Yoghurts were stored in plastic cups, which contained both examined phthalic acid esters. Esters of phthalic acid were determined after 1 week of storage then after 2 weeks of storage and in the original raw material. Furthermore, the pH of the yoghurt was determined. The pH values ”‹”‹were correlated with phthalate concentrations: the correlation coefficient for DBP with a pH of -0.0265 and for DEHP with a pH of 0.3075. Mean concentrations of DEHP decreased over time, while DBP decreased for yoghurt with 1% chia flour, while in other cases they increased. The mean DBP concentrations in yoghurt were higher than the average concentrations of DEHP. Comparing the mean sample values ”‹”‹with t-test for dependent samples for yoghurt of the same type, when comparing the DBP or DEHP concentration in week 1 with the DBP or DEHP concentration at week 2, the mean values ”‹”‹were consistent. It can be noted that there was no increase in DEHP concentrations from cups to yoghurts, which was probably due to a lower concentration in cups than the DBP concentration. DBP concentrations increased in 3 of the 4 types of yoghurt. The determined pH in yoghurts did not differ significantly. Apparently a greater effect on the migration of phthalic acid esters will have in our case a different yoghurt consistency than pH. It would be appropriate to examine the effect of food density on the migration of phthalic acid esters. Likewise, it would be appropriate to examine the effect of pH but in the same food with different pH on the migration of phthalic acid esters.
{"title":"Phthalic acid esters content in yoghurt with chia flour and bamboo fiber during storage time","authors":"M. Jandlová, Lubomír Lampíř, A. Jarošová, R. Pytel, Š. Nedomová, Sylvie Ondrušíková, V. Kumbár","doi":"10.5219/968","DOIUrl":"https://doi.org/10.5219/968","url":null,"abstract":"Phthalic acid esters are plasticizers, they can migrate freely from plastic to their surroundings. They have negative health effects. European legislation sets specific migration limits for phthalic acid esters. In our study, we deal with two esters of phthalic acid, dibutylphtalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). It was studied the effect of storage of four types of yoghurt on the concentration of phthalic acid esters. Yoghurts contained 1% chia flour, 5% chia flour, 1% bamboo fiber and 5% bamboo fiber. Yoghurts were stored in plastic cups, which contained both examined phthalic acid esters. Esters of phthalic acid were determined after 1 week of storage then after 2 weeks of storage and in the original raw material. Furthermore, the pH of the yoghurt was determined. The pH values ”‹”‹were correlated with phthalate concentrations: the correlation coefficient for DBP with a pH of -0.0265 and for DEHP with a pH of 0.3075. Mean concentrations of DEHP decreased over time, while DBP decreased for yoghurt with 1% chia flour, while in other cases they increased. The mean DBP concentrations in yoghurt were higher than the average concentrations of DEHP. Comparing the mean sample values ”‹”‹with t-test for dependent samples for yoghurt of the same type, when comparing the DBP or DEHP concentration in week 1 with the DBP or DEHP concentration at week 2, the mean values ”‹”‹were consistent. It can be noted that there was no increase in DEHP concentrations from cups to yoghurts, which was probably due to a lower concentration in cups than the DBP concentration. DBP concentrations increased in 3 of the 4 types of yoghurt. The determined pH in yoghurts did not differ significantly. Apparently a greater effect on the migration of phthalic acid esters will have in our case a different yoghurt consistency than pH. It would be appropriate to examine the effect of food density on the migration of phthalic acid esters. Likewise, it would be appropriate to examine the effect of pH but in the same food with different pH on the migration of phthalic acid esters.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90757780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Čanigová, Veronika Kaločaiová, Zuzana Remeňová, V. Ducková, Miroslav Kročko, Ľ. Nagyová
The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-free-substance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1st, 7th and 14th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste.
{"title":"Changes in chosen properties of soft cheeses with chilli pepper during storage","authors":"M. Čanigová, Veronika Kaločaiová, Zuzana Remeňová, V. Ducková, Miroslav Kročko, Ľ. Nagyová","doi":"10.5219/971","DOIUrl":"https://doi.org/10.5219/971","url":null,"abstract":"The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-free-substance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1st, 7th and 14th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"4168 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86761688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The nanotechnology is a relatively new technology that has recently entered the field of agriculture. Nanotechnology covers the integration or manipulation of individual atoms, molecules or molecular masses to a diverse array of structures allowing the production of new characteristics and traits of interest. The aim of this study was to evaluate the effects of foliar application of TiO 2 nanoparticles on quantitative traits (plant height, number of branches, dry weight of shoots and roots) and the essential oil content of thyme under different levels of field capacity. Our results showed that the application of TiO 2 nanoparticles had significant effects on thyme growth, while the essential oil concentrations not affected. These results imply that the application of TiO 2 nanoparticles in plants increase agronomic value under reduced irrigation conditions but has not different significant on essential oil. Normal 0 false false false EN-GB X-NONE AR-SA
{"title":"Effect of TiO2 nanoparticles in thyme under reduced irrigation conditions","authors":"B. Fazeli-Nasab, J. Rosselló, A. Mokhtarpour","doi":"10.5219/958","DOIUrl":"https://doi.org/10.5219/958","url":null,"abstract":"The nanotechnology is a relatively new technology that has recently entered the field of agriculture. Nanotechnology covers the integration or manipulation of individual atoms, molecules or molecular masses to a diverse array of structures allowing the production of new characteristics and traits of interest. The aim of this study was to evaluate the effects of foliar application of TiO 2 nanoparticles on quantitative traits (plant height, number of branches, dry weight of shoots and roots) and the essential oil content of thyme under different levels of field capacity. Our results showed that the application of TiO 2 nanoparticles had significant effects on thyme growth, while the essential oil concentrations not affected. These results imply that the application of TiO 2 nanoparticles in plants increase agronomic value under reduced irrigation conditions but has not different significant on essential oil. Normal 0 false false false EN-GB X-NONE AR-SA","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"147 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76276577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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