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The aim of the study was to assess the effect of the hot water treatment on storage ability of yellow fruit fresh-cut pepper ‘Sunny F1’. The usefulness of unit packaging of fresh-cut red fruit pepper ‘Yecla F1’ was also evaluated. The post-harvest hot water treatment of temperature 45-55 °C improved the hardness of fresh cut pepper ‘Sunny F1’. The best quality in cold storage and subsequent shelf...
One of the ways to improve methods for the artificial reproduction of fish is the possibility of storing sperm for short periods under refrigerated conditions (+4°C) without the necessity of freezing. In the experiment semen extenders with and without sugars (glucose and fructose) were applied during the storage of pike semen. The analysis of sperm motility parameters indicated that semen that had...
Materiał do badań stanowiła musztarda kremska, wyprodukowana w Wytwórni Octu i Musztardy w Parczewie z gorczycy białej odm. Borowska i gorczycy sarepskiej odm. Małopolska, w 2008 roku. Musztardę wzbogacono w dodatki: a) 1% NNKT n-3, b) 2% błonnik owsiany + 1% NNKT n-3, c) 2% błonnik owsiany. Próby do analiz pobrano w ilości 1-5 g, badania wykonano w 3 powtórzeniach. W czasie 3 miesięcy przechowywania...
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