Parsnip Roots Research Articles

Laser Ablation Electrospray Ionization Achieves 5 μm Resolution Using a Microlensed Fiber.

A pulsed (10 Hz) infrared (IR) (1064 nm) laser is focused on a sample surface by means of a microlensed fiber. Analytes desorbed from the surface are captured by charged microdroplets before entering a mass spectrometer. By translating the sample surface, a chemical map is generated with a resolution of 5 μm, defined as the change from 20 to 80% of the analyte signal intensity. As a demonstration of the power of this new imaging technique, analytes from a parsnip root section are imaged and compared with that obtained from conventional laser ablation electrospray ionization mass spectrometry. The improvement in spatial resolution is about a factor of 20.

Cell-wall pectins in the roots of Apiaceae plants: adaptations to Cd stress

The influence of Cd stress on changes in the pectin content of root cell walls (CWs), and the Cd content in the initial growth of plants of two species of Apiaceae L. (parsnips and celeriac) were investigated. Plants were grown in hydroponic systems under controlled environmental conditions, with and without the addition of Cd2+ ions. It was noted that pectin content and its degree of methylation (DM) increased, and pectin methylesterase (PME) activity decreased in parsnip root CWs under Cd stress. With regard to celeriac, a decrease in pectin content and its DM occurred with increasing PME activity. The total soluble pectin content under Cd stress was predominantly related to changes in the diluted alkali (sodium carbonate)-soluble pectin (DASP). Higher amounts of Cd2+ ions were taken up and accumulated in the roots of the parsnips comparing to those in celeriac. Similar amounts of CW-bound Cd2+ in both species were caused by an increase in pectin content (parsnip) or a decrease in DM pectin (celeriac), related to an increase in PME activity under stress. It was noted that CW had no significant effect on the Cd uptake and binding in tested root vegetables.

Growth, yield and preservation of parsnip roots for cultivation in the foothills of Transcarpathia

Parsnip is a valuable vegetable crop. Its roots are used in various sectors of the economy due to its rich chemical composition. But the area under the crop is insignifcant. Despite the signifcant number of scientifc publications, the issue of parsnip growth in the conditions of Transcarpathiahas not been explored. Therefore, the aim of our research was to study the processes of growth and development, yield and preservation of parsnip roots for cultivation in soil and climatic conditions of the foothills of Transcarpathia. When studying the phenology of varieties, it was noted that the period from the emergence of seedlings to the formation of a rosette of leaves was the shortest in the variety of Hungarian selection Felhosszu and lasted 31 days. The shortest interphase period "rosette formation – root formation", which lasted 41 days, was recorded on the variant with the variety of German selection Boris. The study of the biometric parameters of the rosette of parsnip leaves showed that its height and diameter are dominated by the Felhosszu variety – 69.8 and 38.4 cm, respectively. The number of leaves in the rosette (6.4 pcs.) was the maximum in the Borisvariety. The standard variety Petryk was distinguished by its length (26.8 cm), diameter (4.9 cm) and weight of root crops (158.8 g). This variety formed the highest yield – 56.7 t/ ha, within which 90.3 % were marketable products. The Boris variety formed a marketable harvest at the level of 45.9, and Felhosszu – 44.9 t/ha, which was 87.4 and 82.8 % of the total harvest, respectively. To study the best way to preserve products, we used three methods of storage: bulk in boxes, unwashed and washed in plastic bags. Maximum weight loss was observed during storage of root crops in bulk in boxes. They ranged from 6.2 to 6.7 %. The largest share of the mass was lost by the food organs of the German selection variety. But these losses in different storage methods were distributed unevenly over time. At the beginning of storage they were high enough, by January-February they sharply decreased, and further grew again. Among the methods of storing roots, the best one was to store them unwashed in plastic bags. In this way, the yield of marketable roots after long-term storage from late October to late May ranged from 92.8 to 93.6 % and was highest in the Petryk variety . This variety gave the highest yield of marketable roots and for their preservation in bulk in boxes and washed in plastic bags. Key words: parsnip, phenophases, biometric parameters, roots, yield, safety.

Influence of growth regulator Bioglobin on yield and quality of commercial parsnip products in the conditions of Western Forest-Steppe of Ukraine

Purpose. To reveal features of formation of productivi­ty and quality of commercial products of parsnip (Pastina­ca sativa L.) depending on ways of application of growth regulator Bioglobin in the conditions of the Western Fo­rest-Steppe of Ukraine. Methods. Field, laboratory, analytical and statistical. Results. With the introduction of the growth regulator Bioglobin, the mass of a parsnip root increased from 207 to 249 g (control – 196 g). A large mass of roots – 244 and 249 g – was observed when proces­sing seeds with Bioglobin (0.5 l/ha) + foliar fertilization in two stages and seed treatment with Bioglobin (0.5 l/ha) + foliar fertilization in three stages, which is higher than control (without treatment) for 48 and 53 g, or 20.4 and 27.0%, respectively. High yields of roots of parsnip cultivar ‘Stymul’ were obtained in 6 and 8 variants of the experiment – 53.5 and 54.7 t/ha, yield increase was 10.3 and 11.4 t/ha, or 23.8 and 26.4% in accordance. There is a strong relationship (r = 0.98 and 0.99) between yield and weight of parsnip root. Qualitative indicators of root crops (dry matter, amount of sugars and vitamin C) improved with increasing number of treatments with growth regulator Bioglobin. There is a tendency to decrease the concentration of nitrates in roots with increasing number of treatments with growth regulator. In general, the content of nitrate nitro­gen in the roots in all variants of the experiment did not exceed the threshold limit value (TLV) (400 mg/kg of raw weight). Conclusions. An increase in the number of treatments for parsnip seeds and foliar application of the growth regulator Bioglobin ensured an increase in the mass of root crops, an increase in their yield, marketability and an improvement in the quality of commercial products. The highest yield – 54.7 t/ha of marketable root crops of parsnip variety ‘Stymul’ was obtained when processing seeds with Bioglobin (0.5 l/ha) + foliar feeding in three stages.

Вплив абіотичних факторів на ріст і розвиток рослин пастернаку посівного

The main factors that have a great influence on plant growth, as well as on increasing the yield and its quality characteristics, are biotic and abiotic. Combinations of abiotic stresses, such as drought and heat, have a much greater impact on yields and product quality. The response of plants to these stresses can vary depending on the species, as well as at different stages of development. Understanding the mechanisms and how they protect plants from stress has become vital to improving the yield and quality of parsnip products in changing climatic conditions. The research aimed to study the influence of abiotic factors (temperature and precipitation) on yield, duration of phenological phases of plant growth and development, dynamics of growth of leaves and roots of parsnip in the Right Bank Forest-Steppe of Ukraine. The research was conducted in the field experiment of the Department of Vegetable Growing and Closed Soil in NL "Fruit and Vegetable Garden" NUBIP of Ukraine in the Right Bank Forest-Steppe of Ukraine during 2015-2017. The area of the accounting plot was 11.3 m2, the repetition of the experiment was 4 times. The arrangement of the research plots was systematic. As a result of research, it is established that the shortest period of sowing-seedlings lasted 16 days in the options for sowing in the 3rd decade of May and the 1st decade of June. Significant delay for 21 days of this period was observed for sowing from the 1st to the 3rd decade of April. The duration of the period from the beginning of root formation to beam ripeness was the smallest for sowing in the 1st decade of April – 28 days, and the largest for sowing in the 1st decade of June – 51 days. The vegetation period ranged from 110 to 165 days and passed for the sum of temperatures (> 10 °С) 1102.4-1439.0 °C and the sum of precipitation 128.1-225.2 mm. During sowing in April, an intensive increase in root crops from 2.9 to 3.5 g/day was observed in the second half of August. During sowing in May, the largest increase in root crops from 2.1 to 2.7 g/day was observed in the first half of September. Thus, for sowing in the 1st decade of June, this figure was highest in the second half of September (1.9 g/day). The option for sowing in the 1st decade of April provided a high yield of root crops of 50.3 t/ha, which is 5.3 t/ha or 11.8% significantly more than the control. When sowing in the following periods, a significant decrease in yield was observed compared to the control, namely: for the 3rd decade of April – by 3.5 t/ha, or 7.7%, for the 1st decade of May – by 8.8 t/ha, or 19.6%, for the 2nd decade of May – by 17.4 t/ha, or 38.6%, for the 3rd decade of May – by 23.0 t/ha, or 51.1%, for the 1st decade of June – by 31.7 t/ha, 70.6% compared to the control. There was a direct strong relationship (r = 0.74-0.99) between the growing season and yield, root weight, marketability, and biochemical parameters, namely: dry matter, dry soluble matter, sugars, vitamin C. The inverse of the strong (r = -0.98) was observed between the duration of the growing season and nitrates. Increasing the growing season by 10 days increases the yield to 6.9 t/ha, marketability up to 2.7%, root weight up to 31 g, dry matter content up to 0.7%, dry soluble matter up to 0.3%, sugars up to 0,5%, vitamin C to 0.8 mg/100 g and reduces the nitrate content to 8.4 mg/kg. Leaf area, photosynthetic potential, net photosynthesis productivity are in strong direct connection (r = 0.92-0.98) with yield. As the leaf surface area increases to 1.0 thousand m2/ha, the yield increases to 0.7 t/ha. Increasing the photosynthetic potential to 0.05 million m2 per day/ha increases the yield to 0.2-1.2 t/ha. Also, the yield increases to 0.3-0.7 t/ha by increasing the net productivity of photosynthesis to 0.05 g/m2 per day. Promising for further study is molecular knowledge of plant responses to abiotic stress, likely to pave the way for making crops resistant to climate change and increase the economic efficiency of production.

High Temperature and Humidity Effect on Biochemical Characteristics of Organically-Grown Parsnip Roots Compared to Garlic Bulbs.

Functional food with high concentrations of monosaccharides and antioxidants is important for quick replenishment of energy reserves and rehabilitation after intensive oxidant stress. The effect of high temperature and humidity for manufacturing such products from parsnip roots of three cultivars (Zemchug, Krugly, Bely aist) compared to garlic bulbs from cultivar Demidovsky was investigated. The processed parsnip demonstrated higher antioxidant activity than 'black garlic': phenolics (22.6 compared to 13.3mg-GAE/g d.w.), total antioxidant activity (26.1 compared to 18.1mg-GAE/g d.w.) and radical scavenging activity (0.24 compared to 0.18 mcM TE/g d.w.). Monosaccharides concentration in parsnip roots increased from 6.5-8.0 to 36.2-42.5g/100g d.w., the latter range including the value relevant to the processed garlic (37.4g/100g d.w.). Parsnip roots showed concurrent monosaccharides increase and disaccharides decrease (from 33.75-37.2 to 1.25-6.72g/100g), whereas garlic displayed the enhancement of both mono- and disaccharide biosynthesis. Total acidity level in processed parsnip also increased by 3 to 5 times and was highly correlated with monosaccharides content (r = 0.99 at P ≤ 0.01). Thanks to its higher mineral content, 'black parsnip' proved to be suitable for quick energy and antioxidant replenishment after strong physical and/or oxidant stress.

ГЕНЕТИЧЕСКИЕ ОСОБЕННОСТИ НАКОПЛЕНИЯ МАКРО- И МИКРОЭЛЕМЕНТОВ КОРНЕПЛОДАМИ СЕЛЬДЕРЕЯ (APIUM GRAVEOLENS L.) И ПАСТЕРНАКА (PASTINACA SATIVA L.)

Celery and parsnip are highly valuable root vegetables and medical plants all over the world. Beneficial effect of plants on human health is connected not only with high content of biologically active compounds but also with specific levels of minerals reflecting geochemical characteristics of habitat, climate and genetic peculiarities. Using ICP-MS method comparative evaluation of 25 minerals content in roots of celery (Egor and Dobrinya cvs) and parsnip (Krugly, Bely Aist, Zhemchug cvs) was achieved. Similar high levels of all macro-elements except Na and Mg were demonstrated for these crops. Contrary to celery, parsnip contains 89 times lower concentrations of sodium and 1.6 time lower content of Mg. In identical environmental conditions celery significantly exceeds parsnip in accumulation of Fe (1.5 times), Mn (1.7 times). Cr (8.6 times), Se (6 times) and Sr (1.8 times). Consumption of 100 g fresh celery roots in human diet provides 48-61% of Cr daily requirement level, 17% of B, about 10% of Fe and 2030% of adequate consumption level. High levels of Sr in celery roots is beneficial for health of human bones but may be harmful in regions with elevated radioactive pollution.

STUDY OF THE INFLUENCE OF THE RIPENESS DEGREE OF PARSNIP ROOTS AND STORAGE METHOD ON THEIR PRESERVATION

Sowing parsnip is recommended to be harvested in the stage of technical ripeness that takes place in 120–150 days after sprouts. A ripeness degree cannot be determined by a root size, because in this case planting conditions and agrotechnique play an important role. The aim of the research was to analyze the influence of a vegetation period duration of different sorts of sowing parsnip on formation of chemical composition components and roots preservation to determine the dependence between the content of dry soluble substances and one of dry substances, sugars, saccharose, reducing sugars, ascorbic acid. The research gives a possibility to get roots with the maximal content of chemical composition components and long storage period. There has been studied the influence of a vegetation period duration of different sorts of sowing parsnip on formation of chemical composition components and roots preservation. The dependence between the content of dry soluble substances and one of dry substances, sugars, saccharose, reducing sugars, ascorbic acid has been determined. The research has been conducted with parsnip roots of sowing sort Petrik, Student, Boris. There has been studied the influence of a ripeness degree (vegetation period duration) on a quality and preservation of parsnip roots. Parsnip roots of the sowing sorts Student and Boris are characterized by the most content of the dry substance 27,1–25,4 %, and content of the total sugar 5,7–5,4 %, high content of vitamin С 10,2–10,1 mg/100 g. It has been established, that the studied sorts are not inclined to nitrates accumulation, their content varies from 60 to 80 mg/kg and is lower than the maximally permitted level (MPL 250 mg/kg). There has been established the direct strong connection between the content of the dry substance and sugars content (r=0,98), nitrates content (r=0,80) and the middle content with the testing mark (r=–0,54) and vitamin С (r=0,57). The dry soluble substance content has the direct strong connection with the sugars content (r=0,99), nitrates content (r=0,78) and middle connection with the content of vitamin С (r=0,46) and reverse middle connection with the testing mark (r=–0,52). The reverse middle connection exists between the sugars content and the testing mark (r=–0,52) and the direct strong connection with nitrates content (r=0,84), middle connection with the content of vitamin C (r=0,48). At storage of roots the loss of the mass of dry substances is from 11,5 % at storage in an open box to 6,2 – in a polyethylene film. The most changes take place in saccharose and monosaccharides, 36,6 and 33,0 % respectively. The content of vitamin C decreases by 30 % at storage in an open box and by 10 % in a polyethylene film. The vegetation period duration as 150 days is characterized by the lower sugars content, but at that the ratio saccharose: monosacharides – the most. There has been offered the method of determining the ripeness degree of parsnip roots by the saccharose content. At the technical ripeness the amount of saccharose is 72–75 % of the total amount of sugars. The optimal ripeness is characterized by deceleration of growing processes, decrease of saccharose accumulation rates, the most ratio of the roots mass to the one of leaves and saccharose to monosugars. The method of roots storage with p. e. film decreases losses of nutrients of roots and increases the storage duration.

Preservation of parsnip root vegetable depending on the degree of ripeness, varietal features, and storage techniques

The degree of ripening of vegetables, fruits and berries affects their preservation. It is not possible to detect the degree of ripening of parsnip by the size of a root crop, since growing conditions and agricultural technology play significant role in this case. It is difficult to distinguish taste and texture of parsnips with a growing season from 120 to 180 days. Therefore, the influence of the degree of ripening on the preservation quality of parsnip root crops is of great practical interest.We substantiated theoretically and confirmed experimentally the smallest mass loss (5.0–6.7 %) and the highest preservation quality (93.3–90.3 %) in parsnips with a growing season of 150 days. Within the growing season of 140–175 days, growing season duration affects preservation of parsnip root crops by 21.0 % more, characteristics of a variety ‒ only by 1.1 %, the interaction of the studied factors – by 68 %, other factors (weather conditions, growing technology) ‒ by 9.9 %.We found that diseases affected unwashed root crops stored in open boxes by 0.7 % more than washed ones. Storing of washed root crops in plastic bags increased their proneness to diseases by almost 3.5 times than unwashed ones. Dry substances accumulated from 24.1 % in root crops of parsnip (in the Petrik variety) to 27.7 % (in the Student variety). We noticed the high content of dry substances in the Boris variety ‒ 25.8 %. The Petrik variety contained 1.2 % of monosaccharides, 3.7 % of sucrose, and 5.0 % of total sugars. The total sugar content in the Boris variety of 5.4 % was at the level of control. The largest total amount of sugars was contained in the roots for the Student variety ‒ 5.7 %. We established that the lowest content of vitamin C in root crops was in the Petrik variety ‒ 9.9 mg/100 g, the content of vitamin C was 10.1 and 10.2 mg/100 g in the Boris and Student varieties, respectively. The nitrate content in parsnip roots was low for the Student variety ‒ 60 mg/kg, and it was the highest for the Boris variety ‒ 100 mg/kg.We established that the mass loss of parsnip root crops depends on storage conditions by 33 %, peculiarities of a variety affects only 1 %, an influence of the interaction of factors (storage conditions, peculiarities of a variety) ‒ by 64 %, other factors ‒ 2 %. The use of a polyethylene film for packaging reduces the mass loss of root crops of the Petrik variety parsnip by 2.1–4.7 times, the Student variety by 1.9–3.7 times, the Boris variety – by 2.3–3.1 times comparing to the storage of root crops in open boxes.

Technological aspects of drying parsnip roots

Purpose. The purpose of this study was to improve the technology of obtaining dried parsnip for further use in the food industry.Methods. Drying parsnip was carried out by the convection method using clean air (moisture content 10 g/kg) at a heat carrier temperature of 60 °С and an airflow rate of 2.5 m/s. The structural changes occurred in dried parsnip root under the effect of temperature were studied using the differential scanning calorimeter QDSC-20 Thermo Fisher SCIENTIFIC.Results. The article presents research results on the technology of obtaining parsnip root powder from parsnip roots. The technology includes cleaning and crushing roots, drying the mass by the convection method, packing and storage of the powder. The process of convection drying of crushed parsnip roots was explored and the optimum parameters of processing were determined. Structural changes occurring in the roots during drying were studied.Conclusions. The optimal parameters of convective drying of crushed parsnip roots are the following: the particle size 4×2×1 mm, the temperature of 60 °С and the airflow rate of 2.5 m/s. The main temperature points of relieving hygroscopic and bound water (60–168 °С), partial melting of sugars (176–188.5 °С), complete melting of sugars and ash formation (205–225 °С) were determined. The most significant accumulation of decomposition products occurs at a temperature of 192 °C. A process chart for the production of powder from parsnips ensuring the yield of dried parsnip from 23 to 24% was developed.

EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS

In the work, various technological methods are presented of preliminary processing of celery and parsnip roots to prevent their darkening during cooking in restaurants. These methods are: immersing in a citric acid solution (c = 0.05 %, 0.1 %, 0.15 %), in solution NaCl (c = 0. 5%, 1 %, 2 %), and microwave processing in various modes. The activity of peroxidase, polyphenol oxidase, and ascorbate oxidase enzymes of root crops in the varietal section is also determined. Fresh white roots were selected as research objects: celery of the varieties Yablucnyy and Diamant, and parsnip of the varieties Student and Kruhlyy. It was revealed that polyphenol oxidase shows the highest activity. In order to inactivate the above-stated oxidoreductase, different methods of treating white roots were compared, too. The lowest oxidative enzymes activity was characteristic of the roots of the Diamant varieties and the parsnip roots of the Student variety, which were selected for further work. Studies have been carried out on changes in the mass fraction of L-ascorbic acid during steam blasting and microwave processing in different modes. It is proved that the treatment of white roots with ultra high frequency irradiation at 650 W for 1 minute is optimal. Such treatment allowes preventing the darkening of the raw material after its peeling due to the action of oxidation-reducing enzymes. It also allows preserving L-ascorbic acid by 64.6 % and 65.0 % in the roots of celery and parsnip, respectively. The distribution of polyphenol oxidase activity in the celery and parsnip root crop is analyzed. The results of the work can be used in preparation of dishes with the use of white roots in restaurants in order to improve technological techniques during processing of raw materials into finished products, improve its quality, and preserve L-ascorbic acid, as well as expand the range of culinary products based on spicy aromatic raw materials.

Komparativna analiza sastava acilglicerola i masnih kiselina korena celera, paškanata i crne rotkve

Celery, parsnip and black radish are edible root vegetables suitable for different salads. Fatty acids and acylglycerols are usually minor components of most foods, but in the human diet some of them, such as omega-3 and omega-6 fatty acids, are important for the growth, reproduction, good health, and prevention of cardiovascular disease. Therefore, identifying and comparing of the lipid composition of celery, parsnip and black radish root may have importance in choosing the root and predicting a nutritional and health value of food products. In this paper, the lipid content and fatty acids and acylglycerols composition in celery, parsnips and black radish roots were investigated and compared. The results indicate that the parsnip roots had the slightly higher lipid content (0.077 g kg-1) than celery and black radish roots (0.036 and 0.037 g kg-1, respectively). The lipids in celery and black radish roots had the highest content of free fatty acids (5.46 and 4.25 g kg-1), while the parsnip roots had the highest content of triacylglycerols (4.54 g kg-1). In the case of fatty acids, in the lipids found in celery and parsnip roots, linoleic acid was the most abundant (31.03 and 59.22%, respectively), and in the lipids of black radish roots, linolenic acid (55.71%) had the greatest value.

Мінеральний склад коренеплодів та плодів пастернаку посівного (PASTINACA SATIVA L.) сорту “Петрик”

Introduction. Human health preserving in an environment of eco-depending pathologies is the most important issue of modern medicine and pharmacy. The presence of certain mineral substances in the body in an appropriate quantity is one of the conditions for maintaining and preserving human health. Despite the fact that minerals do not have energy value, like proteins, fats and carbohydrates, many enzymatic processes in the body are impossible without their participation. Thus, the most important functions of a living organism are the realization of genetic information, the formation of subcellular structures, metabolic processes of energy production, the functioning of all organs and systems, depend on the quantitative and qualitative content of mineral substances in the body.The aim of the study – to determine macro- and microelement composition of parsnip`s roots and fruits of "Petrik" variety.Research Methods. Determination of the qualitative and quantitative composition of macro- and microelements of dried parsnip`s roots and fruits – Pastinaca sativa L. "Petrik" variety was carried out by atomic-emission spectroscopy with photographic registration in the State scientific institution "Institute for single crystals" of National Academy of Sciences of Ukraine.Results and Discussion. 19 elements were detected as a result of experimental studies. The roots predominantly contains potassium (2010.00 mg of /100 g), calcium (435.00 mg/100g), magnesium (300.00 mg/100g), sodium (270.00 mg /100 g), phosphorus (235.00 mg/100g); in fruits – potassium (1510.00 mg/kg). Roots are rich on zinc (13.40 mg/100g). Content of other elements are less than 0.1 mg /100 g.Conclusions. 19 elements were found in the roots and fruits of parsnip. Potassium (2010.00 mg/100g), calcium (435.00 mg/100g), magnesium (300.00 mg/100g) are dominated in the roots of parsnip; potassium is dominated in fruits (1510.00 mg/100 g). The results of the research will be used for further phytochemical studies of parsnip and the development of new drugs on it base.

Characterization of Vegetables by Stable Isotopic and Elemental Signatures

ABSTRACT109 Romanian parsley, celery and parsnip root, cucumber, vegetable marrow, onion, and pepper samples were characterized by their stable isotope ratios and elemental concentrations in comparison to imported varieties. Organic and conventional agriculture practices were also compared as well as a differentiation between eggplant and peppers grown in greenhouses and those in the field. δ2H values were between −70.8 and 5.6‰, while the δ18O values were between −9.0 and 4.1‰. The δ15N values for white onions were from 2.8 to 11.1‰. For Romanian organic onions, the carbon isotopic values were lower (−29.2 to −28.2‰) compared to conventional onions from other countries (−27.8‰ to −23.8%). Linear discriminant analysis was used to characterize agricultural practices and the geographic origin of the vegetables.

TECHNOLOGICAL ASPECTS OF PRODUCTION OF THE CANDIED FRUITS FROM NON-TRADITIONAL RAW MATERIAL

The article analyses the candied fruit market in Ukraine and describes the main technological operations pertainingto processing of non-traditional candied products – celery and parsnip roots. Darkening of the roots surface caused bythe enzyme oxidation is one of the problems arising when processing white roots, which leads to worse marketable conditionof the product. To prevent darkening, the developed technology provides for soaking raw material in 1% citric acid solutionimmediately after peeling. To improve the diffusion and osmotic processes and to soften roots before boiling in sugar syrup,the steam blanching has been applied. The constructed Gantt diagram proves that the developed technology can shorten thecandied fruit cooking period. The biochemical indicators of the obtained new products have been studied. It was establishedthat the candied fruit possess the appropriate physical and chemical indicators and original organoleptic properties resulting ina demand by consumers. The results of the taste evaluation of the experimental specimen confirmed a high quality of the products.

NITRATE CONTENT OF ROOT VEGETABLES DURING DIFFERENT STORAGE CONDITIONS

The objective of this study was to determine the effect of harvest maturity and postharvest washing treatments (hot water, H2O2 and NaOCl) or without washing (control), on the nitrate content of carrots (Daucus carrota ‘Bolero F1’), celeriac (Apium graveolens var. rapaceum ‘Mentor’) and parsnip (Pastinaca sativa ‘Banatski dugi’) roots stored at 0±1°C and >95% RH (S-1) or at 0-5°C and 85-92% RH (S-2) during 180 days of storage. Nitrate content was analyzed after 0, 60, 120 and 180 days of storage. Nitrate content of the root vegetables depended on the species (cereliac>carrot>parsnip), time of harvest (late harvest>regular harvest) and year of production (2013>2012>2011). The highest nitrate concentrations were found in celeriac (675 mg·kg-1 fw at first harvest in 2013). Nitrate levels in carrot ranged from 149 to 285 mg·kg-1 fw, while in parsnips no detectable significant amounts of nitrate were found (<50 mg·kg-1 fw). Storage condition (S-2; high temperature and low humidity) and prolonged storage resulted in changes of nitrate content in the root vegetables. In the first harvest, nitrate content in carrot and celeriac roots decreased during S-1 storage. In the second harvest nitrate content in carrots and celeriac increased with prolonged storage in both storage rooms and all treatments. The different washing treatments and the non washed-control roots had similar nitrate content during storage.

A Characterization of Content, Composition and Scavenging Capacity of Phenolic Compounds in Parsnip Roots of Various Weight

The contents, composition and radical scavenging capacity of phenolic compounds from parsnips of various root weights grown in Serbia were examined. The content of phenolic compounds depended on root size, and the highest content was in the group where the samples with the lowest root size were grouped. The content of phenolic compounds varied from 109.7 to 125.3 micromol of chlorogenic acid per g dry extract, i.e.5470.8 to 6245.1 mg per kg fresh weight. Among the identified compounds were quercetin, kaempferol, apigenin and genkwanin glucosides and hydroxycinnamic and caffeoylshikimic acids. The highest antioxidant capacity was found for the group with the lowest root weight; the IC50 values ranged from 1.59 to 2.49 mg mL(-1). There was positive correlation between the total phenolic content and scavenging capacity, and the kaempferol glucosides content could be an indicator of DPPH scavenging capacity of parsnip roots.

Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa)

The objective of this study was to investigate the application of different instrumental methods for measuring the hardness of fresh and cooked parsnip. Research was carried out on two previously prepared commercial parsnip samples, both fresh and cooked for 5, 10, 15 and 20 minutes. Hardness was measured using a TA. XTPlus Texture Analyzer, equipped with different fixtures and load cells. Penetration test was performed on the parsnip discs, while the instrument was equipped with a 5 kg load cell and a 2 mm diameter stainless steel flat cylinder probe. Shearing test was conducted on the whole parsnip roots with a 30 kg load cell and Warner-Bratzler (WB) flat knife blade. The obtained values of the coefficients of variation for both methods indicated that these methods are more suitable for measuring the hardness of fresh parsnip. The results of analysis of variance showed that penetration test generally expressed better differentiation between the samples A and B. The greatest change of firmness during cooking was observed after the first 5 minutes, as measured by both methods. Parsnip firmness progressively decreased with increasing cooking time, with less pronounced differences between the cooking times obtained by shearing test. Further experiments should include more representative parsnip samples and more repetitions within the sample in order to make general conclusions. All results should be verified with sensory evaluation of parsnip hardness by an expert panel or a panel of trained assessors.

Pythium species associated with root rot complex in winter-grown parsnip and parsley crops in south eastern Australia

Root rot of parsnip (Pastinaca sativa) and parsley (Petroselinum crispum) crops in south-eastern Australia is a disease complex, causing up to 80 % and 100 % yield losses, respectively. It is attributed to a range of fungi and oomycetes. We report on isolation and identification of eleven Pythium spp. from naturally infected roots of parsnip and parsley collected during systematic monthly surveys of commercial, winter-grown crops with prevailing root rots at Devon Meadows and Clyde, Victoria, Australia in 2009 to 2011. Pythium intermedium, P. ultimum var. ultimum, P. rostratifingens and species from the P. dissotocum complex were common to both hosts. Pythium irregulare, P. sylvaticum, P. camurandrum, P. vanterpoolii and P. tracheiphilum were isolated only from parsnip; and P. mastophorum and P. sulcatum only from parsley. This is the first report of P. camurandrum and P. rostratifingens in Australia and the first report of P. tracheiphilum and P. vanterpoolii from parsnip in Australia. Selected Pythium spp. tested for their pathogenicity in glasshouse conditions were pathogenic to both hosts. Pythium sulcatum, P. mastophorum and P. tracheiphilum caused severe root in 35 %, 53 % and 25 % of parsley seedlings, respectively. Pythium sulcatum and P. intermedium caused severe root in 50 % and 15 % of parsnip seedlings, respectively. In growth chamber studies, P. sulcatum was pathogenic to parsley seedlings at 10 °C, 18 °C and 24 °C.

Stereoselective bioreduction for the resolution of racemic mixtures of bicyclo[3.3.1]nonane-2,6-dione using vegetables

► For the enantioseparation of racemic bicyclo[3.3.1]nonane-2,6-dione, vegetables of the family Apiaceae were found to be suitable. ► Reaction conditions were optimized using celery roots. ► (+)-Enantiomer of bicyclo[3.3.1]nonane-2,6-dione was obtained with the optical purity of 90–98% and the yield of more than 90%. Screening of various vegetables as biocatalysts for the stereoselective bioreduction and resolution of racemic bicyclo[3.3.1]nonane-2,6-dione was performed. Vegetables of the family Apiaceae , i.e. the roots of parsnip ( Pastinaca sativa ), celery ( Apium graveolens ), parsley ( Petroselinum crispum ) and carrot ( Daucus carota ) were found to be the best. The methodology described here allows the efficient enantioseparation of (+)-enantiomer of bicyclo[3.3.1]nonane-2,6-dione. The reaction time, temperature and the amount of celery roots were optimized and (+)-enantiomer was obtained with the optical purity of 90–98% and the yield of more than 90%.