Quality Of Carrots Research Articles

Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya).

Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative to traditional microwave ovens utilizing magnetron systems. This study compared the effects of solid-state microwave cooking on the quality of broccoli, red peppers, and carrots with those of traditional microwave and conventional cooking. The traditional microwave cooking used in this study operated at 2450 MHz, while the solid-state system functioned between 902 and 928 MHz. Weight loss was highest for conventional cooking, reaching a maximum of 34%, whereas microwave cooking resulted in a maximum of 11.65% and solid-state microwave cooking in 17.04%. The total phenolic content obtained through conventional cooking ranged between 61.58 and 116.51 mg GAE (gallic acid equivalents)/100 g dry basis, while microwave cooking resulted in a range of 88.04-110.92 mg, and solid-state microwave cooking achieved values between 76.14 and 122.91 mg. Furthermore, reductions in chlorophyll content were observed to be 68.2%, 25.6%, and 35.7% for conventional, microwave, and solid-state microwave cooking, respectively. Lycopene content after conventional cooking decreased to 224.73 mg/100 g dry basis, compared to 289.55 mg after microwave cooking and 242.94 mg after solid-state microwave cooking. β-carotene content showed a decrease of 14.5% in conventional cooking, while both microwave methods showed an increase of 14.7%. These results suggest that solid-state microwave cooking may have promising positive effects on food quality.

Influence of Aloe Vera Gel and Safe Salts on Storage Quality of Minimally Processed Carrot

ABSTRACTThis experiment investigated the impact of aloe vera gel and safe salts on the physical quality and physicochemical properties of minimally processed carrots during storage, aiming to determine the most effective edible coating postharvest treatment. The experiment employed a Completely Randomized Design (CRD) with three replications. Results indicated significant (p ≤ 0.01) effects of various treatments on the physical quality and physicochemical properties of carrots compared to untreated ones. Freshly harvested carrots were subjected to different treatments, including a control (T1), 30% aloe vera gel (T2), 1% NaCl (T3), and 1.5% NaHCO3 (T4), combinations thereof, such as 30% aloe vera gel with 1% NaCl (T5) or 1.5% NaHCO3 (T6), and 1% NaCl with 1.5% NaHCO3 (T7), and a combination of 30% aloe vera gel with 1% NaCl and 1.5% NaHCO3 (T8). Among the treatments, the combination of 30% aloe vera gel and 1% NaCl (T5) exhibited the most promising results after nine days of storage, with the lowest weight loss (1.19%), highest firmness (3.80 N), total soluble solids (TSS) content (8.40%), titratable acidity (0.477%), ascorbic acid content (9.02 mg/100 g FW), anthocyanin content (28.84 μg/g FW), phenol content (4.278 mg/100 g FW), and total sugar content (13.32%). This treatment effectively protected carrots from undesirable color, texture, and flavor changes during storage. The utilization of natural‐source‐based edible coatings containing health‐promoting additives presents a viable strategy to enhance both the internal and external qualities of minimally processed carrots. Overall, the edible coating comprising 30% aloe vera gel and 1% NaCl emerges as a promising approach for preserving the quality of minimally processed carrots.

Effects of freeze–thaw pre‐treatment with different freezing methods on the microwave freeze drying of carrots

SummaryThree freeze–thaw (FT) pre‐treatments using different freezing methods that freezing at −80 °C (FT‐80), freezing at −25 °C (FT‐25) and vacuum freezing (VFT) were used for carrot slices, the effects and mechanisms of FT pre‐treatment on the drying characteristics and product quality of carrots during microwave freeze drying (MFD) were studied. The results showed that FT pre‐treatment under different freezing methods affected the water state of carrots, resulting in varying degrees of moisture loss and shortening drying time by 14.3% to 42.8%. VFT treatment caused the greatest water loss (35.33%) during FT and significantly increased the effective moisture diffusivity in the MFD process. FT treatments did not cause any significant degradation in the colour of the carrots. The VFT and FT‐80 treatments resulted in an elevated rehydration ratio, increased crispiness of MFD carrots and products with a porous microstructure and higher porosity. In contrast, the FT‐25 treatment led to a decrease in porosity due to destructive damage to the carrot cell structure. However, this damage favoured the extractability of carotenoids, resulting in a higher carotenoid content than the other treatments. This study provides a theoretical foundation for the practical implementation of FT pre‐treatment using various freezing methods on fresh foods prior to drying. It is recommended to employ VFT pre‐treatment before MFD due to its efficiency and effectiveness.

Effectiveness of Organic Fertilizers in Improving Soil Fertility, Productivity and Quality of Carrots (Daucus carota) in Southern Côte d'Ivoire

In the context of agricultural resilience to climate change, a strategy of replacing chemical fertilizers with organic fertilizers has been adopted to improve the production of vegetable crops, particularly carrots. This study promotes organic carrot farming in Côte d'Ivoire by applying an organic biofertiliser based on poultry droppings and traditional medicinal plants to the soil. Different doses of this organic biofertiliser, applied to the soil by fertigation (dilution at 0.5% (T1), 5% (T2) and 10% (T3)), were tested under a crop of carrots (Daucus carota) in a completely randomized Fisher block design with 4 replications. The results show that yields varied significantly according to the different doses applied (p<0.05). High carrot yields of 27.5±1.29 t.ha-1 were obtained with treatment T2. However, plant growth indicators (plant height, number of leaves, root length and diameter) were similar for the three treatments T1, T2 and T3. According to the results obtained, treatment T2 would be suitable for achieving and maintaining an acceptable level of fertility and ensuring satisfactory yields for the carrot crop. Thus, the use of this biofertilizer should be encouraged for agro-ecological soil fertility management, and may be an alternative to synthetic fertilizers which, due to their high cost, are not accessible to growers.

Impact of different lactic acid bacteria on nitrite degradation and quality of fermented carrot

SummaryIn this study, six groups of carrots were designed and fermented using Weissella paramensenteroides MbWp142 (WP), Levilactobacillus brevis GDMCC 1.773 (LS), Leuconostoc mesenteroides GDMCC 1.774 (SE), mixed fermentation of three lactic acid bacteria (WP + LS + SE), pasteurisation group (BG) and natural fermentation group (CK). GC–MS results indicated that inoculation of WP + LS + SE increased the types and contents of flavour substances such as alcohols, esters and hydrocarbons. Compared with other experimental groups, the peak nitrite value in the LS group was lower due to the production of organic acids by lactic acid bacteria. Sensory evaluation revealed that the quality and flavour of carrot fermented by LS were superior to those fermented by SE, WP and WP + LS + SE. Therefore, Levilactobacillus brevis used as a starter for fermenting carrot can enhance product quality and reduce nitrite accumulation during fermentation.

Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots.

Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)-AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0-5 d, 4 °C). The results indicate that the antioxidant properties in the MH-AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3-5, lignin synthesis was significantly inhibited by MH-AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH-AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0-5 d. Conversely, the inhibitory effect of MH-AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH-AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk.

Impact of Fertilizer and Mulch on Growth, Yield and Quality of Carrot in Arecanut Cropping System Under Conservation Agriculture Practices

This study aims to comprehensively assess the influence of conservation agriculture techniques, encompassing reduced tillage, cover cropping (live mulch) and nutrient levels on a range of growth parameters and the ultimate yield of crop. As per the principles of conservation agriculture i.e., soil was disturbed minimally, berseem mulch was incorporated in the experiment and carrot was raised under arecanut plantation during rabi and it was succeeded by mint crop in pre-kharif season. Experiment was laid out in Randomized block design with seven treatments of different nutrient doses and mulch replicated thrice. Field experiments were conducted across two growing seasons i.e., 2019-20 and 2020-21 during Rabi (Winter) at Balindi research farm, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur. Precise measurements and meticulous analyses were conducted on key parameters; Vegetative growth i.e., plant height and number of leaves, yield attributing parameters like root length, diameter, weight and total yield of crop. TSS and beta carotene was also estimated. These parameters unequivocally indicate that conservation agriculture practices exert a substantial influence on both the growth and yield. Among various nutrient levels, higher dose of fertilizer (T4 - 120:90:120 NPK kg ha-1) with berseem (Trifolium alexandrinum L.) as a cover crop in the interspaces showed maximum vegetative growth i.e., plant height and number of leaves plant-1 at all growth stages (30, 60 and 90 DAS) while decreasing trend was observed in yield parameters with higher levels of nutrient doses, medium level of fertilizer dose (T5 - 90:60:90 kg ha-1 + berseem (Trifolium alexandrinum) recorded highest root length, diameter, weight and projected yield of 18.5cm, 3.58 cm, 118.37 g plant-1 and 26.63 t ha-1 respectively. These findings underscore the considerable potential of conservation agriculture practices as a sustainable approach to optimize carrot crop production. This research contributes valuable scientific insights that hold significant implications for agricultural stakeholders, including farmers and practitioners, seeking to fine-tune carrot cultivation methodologies while concurrently fostering soil health and environmental sustainability.

Productivity and quality of table carrots when using the growth stimulant potassium humate in the forest-steppe of Omsk region

Productivity and quality of table carrots when using the growth stimulant potassium humate in the forest-steppe of Omsk region

Response of Carrots (Daucus carota) on the Growth, Yield, and Nutritional Composition to Varying Poultry Manure Rates

AbstractCarrot cultivation in south-eastern Nigeria could reduce the need to transport carrots from northern regions. To explore this, a field experiment with three replications was carried out in Nsukka, south-eastern Nigeria, focusing on four carrot varieties (Carotte Touchon, Touchon Mega, Super Mega, and Touchon France) and three poultry manure rates (0, 10, and 20 t ha−1). The study revealed that Carotte Touchon had the highest root production (11.6 t ha−1) with 20 t ha−1 of manure, followed by 7.5 t ha−1 at 10 t ha−1, while Touchon Mega had the lowest root yield (1.4 t ha−1) in the control group. Proximate quality of carrots was mostly unaffected by the varieties, except for fat content. The study found significant variations in vitamins A, C, and E, phytochemicals (phytate, tannins, and oxalate), and minerals (Fe, Mg, Na, and K) among the varieties, although no impact on Zn and Ca was observed. This research suggests that carrots have substantial growth potential in south-eastern Nigeria, offering a solution to vitamin and mineral deficiencies prevalent in this area. Additionally, Carotte Touchon with either 20 t ha−1 or 10 t ha−1 of poultry manure is recommended for optimal carrot cultivation in this region.

Quantitative measurement of internal quality of carrots using hyperspectral imaging and multivariate analysis

The study aimed to measure the carotenoid (Car) and pH contents of carrots using hyperspectral imaging. A total of 300 images were collected using a hyperspectral imaging system, covering 472 wavebands from 400 to 1000 nm. Regions of interest (ROIs) were defined to extract average spectra from the hyperspectral images (HIS). We developed two models: least squares support vector machine (LS-SVM) and partial least squares regression (PLSR) to establish a quantitative analysis between the pigment amounts and spectra. The spectra and pigment contents were predicted and correlated using these models. The selection of EWs for modeling was done using the Successive Projections Algorithm (SPA), regression coefficients (RC) from PLSR models, and LS-SVM. The results demonstrated that hyperspectral imaging could effectively evaluate the internal attributes of carrot cortex and xylem. Moreover, these models accurately predicted the Car and pH contents of the carrot parts. This study provides a valuable approach for variable selection and modeling in hyperspectral imaging studies of carrots.

Potential use of UVC light for increasing nutraceutical quality in fresh-cut carrots of different root colors

Potential use of UVC light for increasing nutraceutical quality in fresh-cut carrots of different root colors

Precipitation, drought, and soil factors affecting carrot quality

Precipitation, drought, and soil factors affecting carrot quality

Heating uniformity improvement of the intermittent microwave drying for carrot with simulations and experiments

AbstractHeating uniformity is always a concern in microwave drying for foodstuff, where unsatisfied product quality could be caused by over‐ or inadequate‐heating. To deal with this concern, multi‐physics field rotation simulation models and intermittent microwave drying modes were designed and evaluated in this study. Four drying modes with different intermittent time ratios (R1/2, R1/3, R1/4, and R1/5) were first applied in drying experiments. Their effects on temperature distribution, drying characteristics, and quality aspects (chromatic aberration, rehydration ratio, vitamin C content, and sensory evaluation) for carrot samples were compared and analyzed. The results revealed that the carrot quality in R1/4 mode drying was increased by up to 64% in comparison with the other three modes. The root‐mean‐square error of the moisture ratio was maintained at a lower value, and a better consistency was also achieved in R1/4 mode. To further improve the drying performance and efficiency, a novel stage intermittent‐time control strategy was attempted, that is, an appropriate strategy was used in each drying stage. With this method, the best drying effect could be obtained. The above work can promote a deeper understanding of the drying kinetic and provide novel operation strategies in the microwave drying of food products.Practical applicationsA multi‐physics field rotational simulation model (MFRSM) coupled with an intermittent microwave drying process, including electromagnetic heating, heat, and mass transfer, was developed to characterize the drying process of rotating samples in an intermittent microwave dryer. The MFRSM was helpful to analyze the continuous microwave drying process of the sample and deepen the understanding of the internal heat and mass transfer process of the sample. Four modes with different intermittent schedules were designed, and simulation models were also established. The drying characteristics in different modes were analyzed; a long intermittent time could affect the drying efficiency on account of the driving force, while a short intermittent time would reduce the product quality because of the continuous high temperature. R1/4 mode was founded in terms of drying efficiency and drying quality. An optimized stage intermittent‐time control strategy (R‐IO mode) was designed. The drying time in the three stages was shortened by 25% in total compared with R1/4 mode. Meanwhile, the vitamin C retention, the taste quality of the dried products were improved. These works are expected to provide benefits for the understanding of the intermittent microwave drying modes on drying kinetic using the MFRSM. It can also be useful in the development of an IMD for food materials.

Combination of Osmotic Dehydration and Further Drying to Improve the Quality of Dried Carrots

The food industry needs carrots as a processed product for dry products using drying technology to maintain product quality. The aim of the research was to examine the effect of osmotic dehydration temperature with ternary solution on the quality of carrots. The treatments studied were osmotic media temperatures of 25°C and 50°C combined with oven drying and infrared until the water content reached ±10%. Parameters measured after osmotic dehydration were loss of water and increase in solids, quality parameters after further drying were water content and post-storage quality parameters were carotenoids and rehydration test. The dehydration treatment resulted in a reduction of water of 27.25%-44.24% and addition of solids of 15.37%- 18.31%. The initial water content of carrots before osmotic treatment was 90%, the water content after osmotic at 25°C was 65.72% and 50°C was 63.29%. Combination of osmotic with oven requires 22-24 hours of drying time while infrared requires 8- 10 hours of drying time. The best carotenoid value was osmotic dehydration at 25°C followed by an oven or infrared with a value of 32.95(mg/100g)–31.94(mg/100g). Whereas at 50°C the rehydration values were in the range 271.14%-301.42% Keywords: Carrots, Infrared drying, Osmotic dehydration, Osmotic solution, Oven drying

AI-Based Prediction of Carrot Yield and Quality on Tropical Agriculture

The adoption of artificial intelligence tools can improve production efficiency in the agroindustry. Our objective was to perform the predictive modeling of carrot yield and quality. The crop was grown in two commercial areas during the summer season in Brazil. The root samples were taken at 200 points with a 30 × 30 m sampling grid at 82 and 116 days after sowing in both areas. The total fresh biomass, aerial part, and root biometry were quantified for previous crop harvesting to measure yield. The quality of the roots was assessed by sub-sampling three carrots by the concentration of total soluble solids (°Brix) and firmness in the laboratory. Vegetation indices were extracted from satellite imagery. The most important variables for the predictive models were selected by principal component analysis and submitted to the Artificial Neural Network (ANN), Random Forest (RF), and Multiple Linear Regression (MLR) algorithms. SAVI and NDVI indices stood out as predictors of crop yield, and the results from the ANN (R2 = 0.68) were superior to the RF (R2 = 0.67) and MLR (R2 = 0.61) models. Carrot quality cannot be modeled by the predictive models in this study; however, it should be explored in future research, including other crop variables.

Optimized Fertilizer–Water Management Improves Carrot Quality and Soil Nutrition and Reduces Greenhouse Gas Emissions on the North China Plain

In order to improve carrot quality and soil nutrition and reduce the environmental pollution caused by intensive carrot production, more comprehensive combined water–fertilizer management strategies are necessary. This study hypothesizes that optimal management of water and fertilizer can improve carrot yield and quality and reduce greenhouse gas emissions and soil nutrient residues. Thus, coordinated water–fertilizer management strategies were tested for carrot production on the North China Plain over two consecutive growing seasons. Four treatments were tested: local standard fertilization and irrigation practices (FNP); optimized irrigation and chemical nitrogen, phosphorus, and potassium fertilizer (OPT); OPT treatment with partial replacement of chemical fertilizer with peanut shell (PS); and OPT treatment with partial replacement of chemical fertilizer with mushroom residue (M). Compared to the FNP treatment, there were statistically significant increases in soluble sugars (12–27%) and free amino acids (14–26%), and decreases in the nitrate content (7–17%) of fleshy root in the OPT, PS, and M treatments. In autumn carrots, the OPT and M treatments decreased yield, whereas PS increased yield; spring carrot yield was significantly decreased in the OPT, PS, and M groups compared to the FNP group. There were no significant effects of the treatment group on carrot growth rates, nutrient accumulation, or nutrient distribution. However, the OPT, PS, and M treatments were associated with significantly increased partial productivity of phosphate fertilizer (233–363%), reduced residual levels of nitrate and available phosphorus in the top 80 cm of soil, and decreased greenhouse gas emissions by 8–18% compared to the FNP treatment. These results highlight the effectiveness of partial organic fertilizer substitution and integrated water–fertilizer management to produce high-quality carrots with minimal environmental damage.

Nisin combined with radio frequency: Effectiveness on microbial growth, physiological quality, and structure of pre-made carrots

Pre-made carrots are fresh and ready to eat or to be cooked. However, processing steps such as washing, peeling, and slicing often result in juice loss and microbial contamination. In this study, an optimal combination between nisin and radio frequency (NRF) for synergistic processing of pre-made carrots was proposed by orthogonal tests. Pre-made carrots were separately treated by NRF, single nisin or radio frequency (RF), nisin and ultrasonic waves (NUW), or blanching, and then the total bacterial count, physiological quality, and physical microstructure during storage were compared between groups. The results showed that NRF treatment effectively inactivated bacteria (Staphylococcus aureus, Bacillus subtilis, and Escherichia coli) and extended the shelf life of pre-made carrots to 42 days. Carotenoids and ascorbic acid were considerably retained. The whiteness index and unacceptable odor of pre-made carrots were also significantly suppressed. Scanning electron microscopy (SEM) showed that the cellular microstructure of NRF-treated pre-made carrots had slight curling and folding, which was superior to NUW or blanching treatments. Pearson correlation analysis found that there were different correlations between the quality of pre-made carrots with different treatments. Therefore, the experimental results of this paper can provide help for food processing industry to produce high-quality pre-made carrots, and even other pre-made foods as well.

Glutamate application maintains quality and antioxidant capacity of fresh-cut carrots by modulating GABA shunt, phenylpropanoid and ROS metabolism

The effects of exogenous glutamate treatment on the quality attributes, γ-aminobutyric acid (GABA) shunt, phenylpropanoid pathway, and antioxidant capacity of fresh-cut carrots were investigated. Results showed that glutamate treatment suppressed the increases in lightness and whiteness values, inhibited the degradation of total carotenoids and maintained better flavor and taste in fresh-cut carrots. Moreover, glutamate treatment rapidly promoted the activities of glutamate decarboxylase and GABA transaminase, thus improving the GABA content. It also significantly enhanced the activities of phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate coenzyme A ligase and promoted the accumulation of total phenolics as well as the main individual phenolic compounds, including chlorogenic and caffeic acid. In addition, glutamate application activated the reactive oxygen system-related enzyme including peroxidase, superoxide dismutase, ascorbate peroxidase, and catalase activities to maintain higher antioxidant capacity in fresh-cut carrots. These results demonstrated that exogenous glutamate treatment maintained better nutritional quality and alleviated color deterioration by accelerating the accumulation of GABA and phenolics and enhancing the antioxidant capacity in fresh-cut carrots.

Formation of flavor compositions of vegetable casseroles using carbohydrate-fat fillers

The purpose of the research is to evaluate flavor compositions formed during the action of high temperatures on individual processes of the technological scheme for the production of vegetable semi-finished products and complex interaction in the structure of the finished product, taking into account the use of carbohydrate-protein fillers. The research presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the process of temperature exposure. The methods used. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. The objects: samples of semi-finished products containing 12, 24, 36% carrots and 4, 8, 12% onions. The results. It has been established that sauteing treatment promotes the formation of a complex of flavoring and aromatic substances, depending on the type of vegetables. With increasing intensity of processing, the concentration of carbohydrates in the sautes increases, as well as the amount of dry matter. It has been found that in all samples the amount of organic acids increases with increasing temperature, pH decreases in carrots from 6.0-6.3; 5.5-7.0 to 4.2-5.9, and onions from 5.5-6.1; 6.4-7.9 to 3.0-5.0. For clarity of experiments, graphs of the dependence of the processing intensity on the amount of dry substances, carbohydrates, tissue softening and the formation of the flavor and aromatic range have been presented. Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of raw carrots is complex: the balance between sweetness and bitterness, which are the main criteria for the sensory quality of carrots. It intensifies when sauteed. A richer sweet taste appears. This perception of sweetness is determined by the ratio: sugar and bitterness. It does not have a direct correlation with the total sugar content in samples with carrots and sautéed onions.

Effect of nanocomposite alginate-based edible coatings containing thymol-nanoemulsion and/or thymol-loaded nanostructured lipid carriers on the microbial and physicochemical properties of carrot

In this study, the effect of thymol-nanoemulsion (NE) and thymol-loaded nanostructured lipid carriers (NLC) on the physiological and microbial quality of carrot was investigated. The NE and NLC droplet sizes were 86 and 140 nm with encapsulation efficiency of 97 and 94 %, respectively. The minimum inhibitory concentration and minimum bactericidal concentration of thymol decreased in NE and increased in NLC against E. coli and S. aureus. Moreover, thymol-containing coatings exhibited a higher peroxidase activity, total phenolic content, flavonoid content, DPPH radical scavenging activity, pH, and lower respiration rate, TSS, weight loss, and decay with the preference for samples coated with NLC and NE (particularly NLC). The NE and NLC treatments significantly reduced the total viable, mold and yeast, lactic acid bacteria, and Enterobacteriaceae counts compared to the free thymol-containing coating. Results showed that the application of NE and NLC containing alginate-based coating (with the preference for NLC) improved the postharvest quality of carrot and extended its shelf life. Meanwhile, the separate application of these systems gave better results than the simultaneous application of both systems in one sample.