Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Irena Perucka"'
Autor:
Irena Perucka, Maria Bubicz
Publikováno v:
Acta Agrobotanica, Vol 43, Iss 1-2, Pp 5-9 (2013)
Changes were examined in vitamin C, protein total, reducing sugars, and carotenoids content in fruits of sweet pepper treated with ethephon (2-chloroethylphosphonic acid) before harvesting the fruits. The obtained results show that epplying ethephon
Externí odkaz:
https://doaj.org/article/e5ec16bf481742508350a17878d0c256
Autor:
Irena Perucka, Katarzyna Olszówka
Publikováno v:
Acta Agrobotanica, Vol 64, Iss 1, Pp 65-72 (2012)
The aim of the presented study was to determine the effect of foliar application of CaCl2 on the level of β-carotene, lutein, tocopherols and phenolic compounds in the leaves of lettuce cv. Omega (Lactuca sativa L.). The experiments were conducted i
Externí odkaz:
https://doaj.org/article/c55471e9989a431ebad19ea00e145880
Autor:
Małgorzata Materska, Irena Perucka
Publikováno v:
Acta Agrobotanica, Vol 63, Iss 2, Pp 149-154 (2012)
The aim of the present work was to determine differences in C and O glycosides of flavonoids, derivatives of phenolic acids, as well as capsaicinoid content in two semi-hot pepper cultivars, cv. Tornado and Tajfun. Fruits were harvested at the green
Externí odkaz:
https://doaj.org/article/9709865c9b2f4c36a0683efe132b0bd0
Publikováno v:
Acta Agrobotanica, Vol 66, Iss 4 (2014)
The aim of the present investigations was to determine the cumulative effect of foliar treatment of lettuce plants with a CaCl2 solution and the cold-storage period on the level of chlorophylls in the leaves of lettuce cv. ،Omega٫ (Lactuca sativa L
Externí odkaz:
https://doaj.org/article/edca7610f2744054a3499f45e74394b1
Autor:
Katarzyna Olszówka, Irena Perucka
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 10, Iss 4 (2011)
The leaves of lettuce are very reach source of vitamins, macro and microelements and biologically active compounds. However, these plants contain also anti-nutritional compounds as nitrates and nitrites which levels depend on growth and storage condi
Externí odkaz:
https://doaj.org/article/d42da260bfd744f5b27fc88baa07c014
Autor:
Irena Perucka, Małgorzata Materska
Publikováno v:
Agronomy Science, Vol 59, Iss 4 (2004)
The effect of Ca2+ applied at seedling on the quality of hot pepper fruit of different cultivars was studied. It was found that Ca2+ stimulated fruit maturation. The mass of ripe fruit of hot pepper cv. Bronowicka Ostra and cv. Cyklon increased by ab
Externí odkaz:
https://doaj.org/article/31e6bef513634b7ca8230960135f9f83
Autor:
Monika Sachadyn-Król, Barbara Chilczuk, Anna Jakubczyk, Monika Karaś, Małgorzata Materska, Irena Perucka, Izabella Jackowska
Publikováno v:
Food Chemistry. 211:59-67
This paper presents for the first time the results of investigations concerning the effect of treatment of whole pepper fruits with gaseous ozone and the refrigeration storage period conditions on pepper quality. The effects are reflected in changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::329f7e61825ac57c13817f58c0d577d5
https://doi.org/10.1016/j.foodchem.2016.05.023
https://doi.org/10.1016/j.foodchem.2016.05.023
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::349d5696bcb771495dbae1f1280d9e6f
https://doi.org/10.15193/zntj/2014/93/139-150
https://doi.org/10.15193/zntj/2014/93/139-150
Autor:
Irena Perucka, Małgorzata Materska
Publikováno v:
Innovative Food Science & Emerging Technologies. 2:189-192
Capsaicin and dihydrocapsaicin content, their antioxidant activity, the activity of the fraction containing flavonoids, as well as the activity of l-phenylalanine ammonia-lyase (PAL) were studied in the fruit of the hot pepper Capsicum annuum L., var
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8cd85f12acbfd220246b00c6a3a18db
https://doi.org/10.1016/s1466-8564(01)00022-4
https://doi.org/10.1016/s1466-8564(01)00022-4
Autor:
Wieslaw Oleszek, Irena Perucka
Publikováno v:
Food Chemistry. 71:287-291
The simple spectrophotometric method of determination of capsaicinoids in fresh fruit of hot pepper and the HPLC method were compared. Capsaicinoids were extracted from hot pepper fruit with the petroleum ether:acetone mixture, and then separated usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10660780abe15f2b20f0734c06304277
https://doi.org/10.1016/s0308-8146(00)00153-9
https://doi.org/10.1016/s0308-8146(00)00153-9