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Assessment of Variation of Winter Severity Types in the Siedlce Area

100%

Radzka E. , Rymuza K. , Oszkiel M.

tom Vol. 20, nr 1

118--124

The objective of the work was to describe the thermal and snow conditions in the winter period in the Siedlce area. The average daily air temperatures were used in addition to numbers of days with a snow cover of at least 1 cm for the years 2000–2016 obtained from the Meteorological Station in Siedlce. Dates of the beginning and end of the winter season were determined. The average temperature of the winter season was determined in addition to the degree of winter severity, according to Oskin. The average, minimum and maximum values of parameters were calculated. The probability of an occurrence of individual types of winter severity was determined. Next, principal component analysis and cluster analysis were applied, the latter to the group years in terms of the days with a given type of weather in winter. It was found that – on average – the thermal winter began on 5 December and ended on 6th March. The winter was found to have lasted for 66 days. From year to year, there was observed an increase in the average number of days with mild weather. The greatest decline was found for the days with the weather typical of slightly severe and moderately severe winter. The last study years had the highest average number of days with weather typical of mild, slightly severe and moderately severe winter, and the lowest number of the days with weather typical of severe, very severe, unusually severe and extremely severe winter.

Potato with Colored Flesh Valuable and Attractive to the Consumer

88%

Zarzecka K. , Ginter A. , Gugała M. , Mystkowska I. , Rymuza K.

tom Vol. 24, nr 6

166--172

The purpose of this paper was to determine the vitamin C content and the selected consumption features (tastiness and cooking type) in edible potato tubers with colored flesh. The research material consisted of tubers of eight edible potato cultivars collected from a field experiment conducted in 2021 and 2022 at the Agricultural Experimental Station in Zawady of Siedlce University of Natural Sciences and Humanities (52°03’N; 22°33’E). The following cultivars were grown: two cultivars with red flesh – Rote Emma and Herbie 26, five cultivars with purple flesh – Blaue Annelise, Provita, Salad Blue, Vitelotte and Bora Valley, as well as one traditional cultivar, light yellow fleshed – Eurostar. The cultivar features of the potato tubers significantly modified the content of vitamin C and they determined cooking properties of the potato. The cultivars with red and purple flesh accumulated more vitamin C than the traditional cultivar. The cultivar Rote Emma and Salad Blue had the best tastiness, while the cultivar Herbie 26 and Bora Valley proved to be the least tasty. The red and purple-fleshed cultivars were dominated by the salad cooking type A and they differed significantly from the traditional cultivar Eurostar. Potato tubers with colored flesh are a valuable and attractive offer to the consumer.