Józef Gorzelany

Impact of Pre-Ozonation on Mechanical Properties of Selected Genotypes of Cucumber Fruits During the Souring Process

ABSTRACT Cucumber souring is a process mediated by a microorganisms present on the surface of cucumber fruits. Sour pickles are fresh cucumbers that have been poured over with a sodium chloride solution and various types of spices. In the present research, pre-ozonated and control cucumber fruits were subjected to the souring processes. It was observed that ozone treatment had no negative impact on the quality of the fruit before the souring process. Moreover, sour pickles after pre-ozonation had better mechanic and sensory properties than the control.

Effect of ozone on fruit quality and fungicide residue degradation in apples during cold storage

ABSTRACT The potential of the ozone-enriched atmosphere for the improvement of the shelf life of apples of Gloster variety (Malus domestica) in cold storage was investigated. The storage experiment was conducted for 84 days. During that period, ozone at the concentration of 1 ppm was dosed every 12 hours for 1 minute. However, the exposure to ozone at such a concentration was unsuccessful in terms of inhibition of fungal disease development. Furthermore, the captan level in apples was reduced; therefore, they were more susceptible to fungal disease. On the other hand, the tests of the physical properties showed that utilization of ozone slowed down the ripening of apples; therefore, extending their shelf life provided that they were not infected.

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

The changes of polyphenols and triterpenoids in three cranberry cultivars (‘Pilgrim’, ‘Stevens’, and ‘Ben Lear)’ from different maturity stages, grown in Poland, were determined using ultra-performance liquid chromatography (UPLC) and photodiode detector-quadrupole/time-of-flight mass spectrometry. Fifty-one bioactive compounds were identified in cranberry fruits, including 48 polyphenols (19 flavonols, 8 anthocyanins, 7 phenolic acids, and 14 flavan-3-ol oligomers) and 3 triterpenoids (betulinic, oleanolic, and ursolic acids). The concentrations of individual polyphenolic compounds during ripening were similar, whereas their values differed significantly. Immature fruits showed the lowest level of polyphenolic compounds, which increased in semi-mature cranberry fruits and did not change remarkably in commercially mature cranberry fruits. The quantity of phytochemical compounds during cranberry fruit ripening depended on cultivar, and the cultivar ‘Stevens’ had significantly higher concentrations of bioactive compounds and antioxidant capacity in comparison to the other tested cultivars.

Evaluation of vitamin C content in fresh and pickled cucumber fruits

Cucumber (Cucumis sativus L.) belonging to the Cucurbitaceae, is one of the most popular and widely cultivated plants on the world (Wan, Kang, Wang, & Liu, 2010). They consist of water (about 95 %), sugars (about 3.6 %) and proteins (less than 1%). Though they have only 150 kcal per 1 kg of fruit mass, they are a good source of antioxidants and nutrients, such as magnesium: (1.3 mg·kg-1), vitamin C (0.28 mg·kg-1) or vitamin B5 (0.026 mg·kg-1) 28 (Mohammadi, Hashemi, & Hosseini, 2016).

Postharvest Ozone Treatment of Cucumber as a Method for Prolonging the Suitability of the Fruit for Processing

ABSTRACT Ground cucumber, as a nutrient, is a product highly valued by consumers in both fresh and processed form. The aim of the research was to develop a technology for extending the shelf life of ground cucumbers stored at room temperature before further processing. For this purpose, ozone treatment was utilized and the changes in the mesocarp and the peel puncture strength of the ozonated and the control cucumbers during storage were measured. Ozonation extended the shelf life of ground cucumber fruit making them useful for longer time for further processing.

The Impact of Dr Green Foliar Fertilization on Plant Health During the Growing Period as well as on the Potato Yield and Quality (Jelly Variety)

Abstract The potato (Solanum tuberosum L.) is one of the four major crops in Poland. In 2013 the area used for potato cultivation in Poland reached 270 thousand hectares. Among the important factors influencing the potato yield and quality are: soil cultivation and protection of plants. One of the most essential factors affecting the potato yield and quality is fertilization. The aim of the field trials carried out in 2014 on experimental potato plots was to determine the effect of dr Green foliar feed nutrients on plant health and on potato quality and yield (Jelly variety). The results of the studies and observations revealed that the application of Dr Green Ziemniak, Dr Green Start and Dr Green Energy foliar feeds favourably affected the quality, yield and structure of Jelly potato tuber crop.