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Szpinak ozimy

100%

Cieszynska A.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

2005

nr 09

Examining organic acid root exudate content and function for leafy vegetables under water-stressed conditions

100%

Kasukawa N. , Miyazawa K.

Journal of Horticultural Research

2020

tom 28

nr 2

Response of African eggplant (Solanum macrocarpon L.) to foliar application of 6-benzylaminopurine and gibberellic acid

100%

Opabode J. T. , Owojori S.

Journal of Horticultural Research

2018

tom 26

nr 2

Evaluation of nutritive and antioxidant properties of blanched leafy vegetables consumed in Northern Cote d'Ivoire

100%

Oulai P. D. , Zoue L. T. , Niamke S. L.

Polish Journal of Food and Nutrition Sciences

2015

tom 65

nr 1

The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of fi ve leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern Côte d’Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p<0.05) at 15 min were as follow: ash (0.08–10.01%), proteins (0.36–12.03%), vitamin C (19.56–68.67%), carotenoids (18.91–55.48%) oxalates (3.58–21.39%) and phytates (10.51–68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35–4.16%) of fi bres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p<0.05) of minerals were: calcium (264.88–844.92 mg/100 g), magnesium (49.45–435.43 mg/100 g), potassium (675–1895.41 mg/100 g), iron (14.54–70.89 mg/100 g) and zinc (9.48–36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute effi ciently to the nutritional requirement and to the food security of Ivorian population.

Sensory characteristics of two parsley (Petroselinum sativum ssp. crispum L.) cultivars depending on storage conditions

80%

Sitarek M. , Radzanowska , Wtulich J. , Dobrzynski J. , Gajewski M.

Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture

2015

tom 36

The storage ability of lamb’s lettuce cultivated in the greenhouse under led or HPS lamps

80%

Kolton A. , Wojciechowska R. , Dlugosz-Grochowska O. , Grzesiak W.

Journal of Horticultural Research

2014

tom 22

nr 2

Rola kwasu foliowego w profilaktyce niektorych schorzen

70%

Oledzka R. , Stawarska A.

Bromatologia i Chemia Toksykologiczna

2001

tom 34

nr 4

277-283

Zasady pedzenia cykorii salatowej

70%

Babik J.

Agrochemia

1998

nr 10

22-24

Zawartosc manganu,miedzi,cynku i zelaza w warzywach lisciastych na terenie woj.gdanskiego

61%

Falandysz J. , Kotecka W. , Bona H.

Bromatologia i Chemia Toksykologiczna

1993

tom 26

nr 2

101-103

Metodą absorpcyjnej spektrometrii atomowej (ASA) oznaczono zawartość manganu, miedzi, cynku i żelaza w jadalnych liściach, łodygach i nadziemnych zgrubieniach łodygowych warzyw uprawianych na terenie woj. gdańskiego. Stężenia wymienionych metali w zbadanych warzywach liściastych wydawały się być typowe dla tych środków spożywczych.

Manganese, cooper, zinc and iron content of 24 species and varieties of leafy vegetables cultivated in the period of 1988 - 1989 in the region of Province of Gdańsk, was determined by atomic absorption spectrometry after dry ashing and dissolving in 1N nitric acid. Results obtained seemed to be typical of the vegetables under investigation and were roughly comparable to those reported by the other authors with reference to the similar products cultivated in the central and southern regions of the country.

Response of growth, quality parameters and photosynthetic apparatus of endive plant to different culture media

61%

Kowalczyk K. , Gajc-Wolska J. , Marcinkowska M. , Cetner M. D. , Kalaji H. M.

Folia Horticulturae

2016

tom 28

nr 1