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The impact of the cucumber fruit preparation on their mechanical properties and microbial status of the souring brine during souring procedure

Gorzelany J., Migut D., Matłok N., Balawejder M., Kačániová M.

ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes

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2018

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Vol. 7, No 1

11--17

EN

Mechanical damage occurring during harvest, transportation or on various stages of processing of fruit and vegetables (in particular ground cucumbers) may lead to spoiling and disqualification of final products. Therefore investigations have been conducted to determine the cucumber’s resistance to mechanical damage and possible water loss in the raw material, as well as to enable the selection of best cucumber varieties suitable for processing. The goal of the conducted research was the determination of the impact of the cucumber variety, ozonation and the composition of the brine with the addition of probiotic bacteria on the mechanical properties and the microbial status of the final product. Mechanical properties were determined using a Zwick/ Roell Z010 machine and the data on the microorganisms were collected using Trypicase soy agar and MALDI TOF MS Biotyper. Other bacteria were detected using Man, Rogosa, and Sharpe agar media. The results indicate that a pre-ozonation or the addition of the probiotic both have a positive impact on the mechanical properties of the investigated product after the souring procedure. It was concluded the impact of both procedures on the puncture strength of final product was dependent on fruit variety.

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Influence of brine containing probiotic on the mechanical properties of fruit of selected varieties of field-grown cucumbers during the process of pickling

Gorzelany J., Migut D., Matłok A., Styka A., Kuźniar P.

ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes

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2018

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Vol. 7, No 4

37--44

EN

The study presents an assessment of selected mechanical properties of peel and flesh in raw field-grown cucumbers (Cucumis sativus L.), as well as changes occurring in the fruit during the process of pickling, with the use of two types of brine with different composition and with addition of a probiotic. Contents of water in two size fractions of fresh cucumbers were determined using oven-drying method. A puncture test performed with a 5 mm punch probe measured peel and flesh puncture strength and energy as well as apparent modulus of elasticity in raw cucumbers, and following 10, 30, 60 and 90 days of the pickling process. The specified mechanical parameters of cucumber peel and flesh were found to decrease during the pickling process. The reduction in peel and flesh puncture strength is described by a logarithmic function, in energy by linear function and in modulus of elasticity by a power function. The decrease in the puncture strength was slower in the cucumbers subjected to pickling in the brine containing probiotic (B), the decrease in energy was slightly faster in smaller cucumbers (fraction I) subjected to pickling, and during the pickling process in the probiotic containing brine.

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Impact of Dr Green Prime seed fertilizer on the germination energy and ability of wheat seeds

Gorzelany J., Matłok N., Dziura M., Witek G., Migut D.

ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes

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2017

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Vol. 6, No 4

33--40

EN

The essence of the seed preparation process is the treatment of seed to protect plants against soil pathogens or seed-borne pathogens, as well as against pests attacking plants. Seed fertilizers are mineral fertilizers containing nutrients that, when applied to seed during seed preparation, become readily available to the developing root system during germination and initial plant growth. The purpose of this work was to evaluate the effect of Dr Green Prime seed fertilizer on energy and germination ability of wheat. Within the work wheat seeds in 5 variants were analysed, e.g., with the application of Dr Green Prime seed fertilizer, seed dressing A and fungicide A. The most kernels have germinated in the variant that has been treated with seed dressing A and Dr Green Prime. Only a small level of mould infestation or absence of the infestation was observed for seeds treated with seed dressing A. Aside from germination energy, ability and the level of infestation with moulds, the cotyledons and roots were weighed 12 days after the start experiment. The greatest mass of cotyledons and roots was observed for treatment with seed dressing A and Dr Green Prime 5.5 and 1.7 g, respectively.