Sweet Production Research Articles

The performance of sweet pepper cultivars under different nitrogen levels in a semi-arid environment

Nitrogen is the most important and widely applied nutrient in sweet pepper production as it improves vegetative growth as well as fruit production. Therefore, the present research was aimed to evaluate promising sweet pepper cultivars as a function of different nitrogen fertilizer levels for semi-arid conditions of Pakistan during 2018 and 2019. Four nitrogen levels (75, 100, 125 and 150 kgha−1) and three sweet pepper cultivars (Ganga, Winner and Savio) were adopted in this study. Vegetative growth as well yield attributes were found highest during the cropping season of 2019 as compared with 2018. Plant height, stem diameter, canopy diameter, fresh and dry biomass of sweet pepper enhanced by the increased application of nitrogen from 75 to 125 kgha−1. All the yield contributing traits including number of fruits per plant, fruit fresh weight per plant and fruit yield per hectare were found the highest with nitrogen application of 150 kgha−1. In most of the crop traits, application of 125 kg Nha−1 and 150 kg Nha−1 produced statistically similar results. Cultivars respond differently to the nitrogen application. Ganga and Savio behaved similarly in response to nitrogen application. They had a quadratic response to nitrogen application; maximum growth and yield were at 125 kg Nha−1 and then decreased at 150 kg Nha−1. In contrast, Winner showed a somewhat linear response to nitrogen application and maximum growth, biomass and yield were recorded at 150 kg Nha−1. Planting a pepper cultivar with improved nitrogen use efficiency can result in maximum yield in a semi-arid region.

The Impact of Dormancy Breakers on Hormone Profiles, Fruit Growth and Quality in Sweet Cherry

Chemical dormancy breakers are often used to manipulate floral bud break in sweet cherry production, and their use is increasing due to unpredictable climate effects. The role of plant hormones in regulating the critical transition of floral buds from dormant to opening in deciduous trees is now emerging. By monitoring changes in endogenous hormone levels within floral buds that are undergoing the transition from dormant to the growing state in response to various cues (environmental and/or chemical inducers), we can begin to distinguish the plant hormones that are the drivers of this process. This study sought to identify key hormonal regulators of floral bud break using sweet cherry as a model and modifying timing of bud break through the application of two chemical dormancy breakers, hydrogen cyanamide (HC, Dormex®) and emulsified vegetable oil compound (EVOC, Waiken®), and to determine the effect of these chemicals on fruit growth and quality. Treatments were applied at label rates 35–40 days before estimated bud break. We found that HC-treated tree buds broke earlier, and this was associated with a significant early elevation of the cytokinins dihydrozeatin and dihydrozeatin riboside compared to the control and EVOC-treated tree buds. In contrast, changes in auxin and abscisic acid content did not appear to explain the hastened bud burst induced by hydrogen cyanamide. While HC-treated trees resulted in larger fruit, there was a higher incidence of cracked fruit and the pack-out of A-grade fruit was reduced. The increase in fruit size was attributed to the earlier flowering and hence longer growing period. Harvest assessment of fruit quality showed no treatment effect on most quality parameters, including fruit dry matter content, total soluble solids or malic acid content, but a reduction in fruit compression firmness and stem pull force in EVOC-treated trees was observed. However, all fruit still met the Australian industry fruit quality export market standards. This study offers important insights into bud hormonal activities underpinning the action of these chemical regulators; understanding bud responses is critically important to ensuring consistent and sustainable fruit tree production systems into the future. It also demonstrates that the dormancy-breaking agents HC and EVOC have no detrimental impact on fruit quality at harvest or following storage, however growers need to be aware of the potential for increased fruit cracking when earlier bud break results in a longer growing season which has the potential to increase fruit size. Further studies are required to determine the role of gibberellin in hastening bud break by dormancy breakers.

Effect of Colored Shading Nets on the Growth and Water Use Efficiency of Sweet Pepper Grown under Semi-arid Conditions

Colored shading nets have been increasingly studied in semi-arid crop production systems, primarily because of their ability to reduce solar radiation with the attendant reductions in air, plant, and soil temperatures. However, there is a paucity of research concerning the impact of colored shading nets on various crops grown under semi-arid environments, particularly the sweet pepper (Capsicum annum) production system. This study aimed to investigate the effects of three colored shading net treatments (i.e., white, green, and black shading nets with 50% shading intensity and control with unshaded conditions) on the growth and instantaneous water use efficiency (WUE) of sweet pepper. The results showed that all colored shading nets exhibited significantly lower daytime air temperatures and light intensity (22 to 28 °C and 9992 lx, respectively) compared with the control (32 to 37 °C and 24,973 lx, respectively). There were significant differences in sweet pepper growth performance among treatments, including plant height, shoot dry weight, leaf area, leaf chlorophyll content, and vitamin C in ripened fruit. The enhanced photosynthetic rates were observed in sweet pepper plants under the colored shading nets compared with control plants. WUE increased among the colored shading net treatments in the following order: control ≤ white < black < green. Overall, the application of green and black shading nets to sweet pepper production systems under semi-arid environments significantly enhanced plant growth responses and WUE.

Effects of particle size of glutinous rice flour on the quality attributes of sweet dumplings

The effects of particle size (60–80, 80–100, 100–150, 150–200, 200–300, and >300 mesh) on the properties of glutinous rice flour and sweet dumpling qualities were investigated under the same starch damage. As the particle size decreased, the freeze–thaw stability and loss tangent of rice flour increased, while the elastic and viscous modulus decreased. When the particle size of rice flour was smaller than 150 mesh, the prepared sweet dumplings exhibited dense structure, strong water retention capacity, and low cooking loss rate. However, when the particle size was smaller than 300 mesh, the prepared sweet dumplings showed undesirable quality which was mainly characterized by severe water loss, soft texture, and poor chewiness. Comprehensive consideration, the most suitable particle size of rice flour for sweet dumpling production was 150–200 mesh. The results could provide a reference for the quality evaluation of rice flour in the sweet dumpling industry. Practical applications In the sweet dumpling industry, the rice flour was usually evaluated by making sweet dumplings rather than objective data, which enhanced the difficulty of production and caused the uneven quality of sweet dumplings. To simplify the evaluation of rice flour, this study controlled the damaged starch content and explored the effects of particle size on the rice flour properties and sweet dumpling qualities. The results showed that the appropriate particle size of rice flour for sweet dumpling production is 150–200 mesh. This study provided theoretical guidance for evaluating the quality of rice flour and had important implications in the development of the sweet dumpling industry.

Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product

Presently, chewy food products are at risk of contamination of non-halal pork gelatin for Muslim consumers. Thus, the sensory study is vital to ensure that products using halal gelatin will have comparable quality. This work was aimed at studying the influence of the formulation and processing of sweet chewy products made from velvet tamarind (VT). The effects of gelatin content from 1.5 to 9% on sensory acceptance were examined. The results revealed that gelatin of 9% was the highest sensory score in all sensory aspects, which were statistically significant differences between the groups studied (p≤0.05). It had an overall liking score of 7.23 (like moderately). A comparison study on sugar ratio and filtration process on physical-chemical properties and sensory acceptance was also conducted. Sensory testing showed that the VT solution content at UVT, ratio 1:1.74 gave the highest average preference score was different significantly from average (p≤0.05). It had an overall liking score of 7.15 (like moderately). The products of best chewy VT found that the moisture content, aw and pH was 4.98%, 0.66 and 3.65, respectively. It was found that the extract contained a substantial amount of antioxidants in the form of vitamin C and phenolic compounds, where the IC50 was evaluated at 53.64 µg/mL. Therefore, the quality of the halal sweet chewy products was found to be acceptable by the sensory evaluation of panel members.

Analysis of food sources and nutrient intakes of selected breastfeeding mothers in Metro Manila, Philippines

BackgroundThis study evaluated the food and nutrient intakes of selected breastfeeding mothers and identified the top food sources of nutrient intakes.MethodsThis is a cross-sectional, non-interventional study conducted in one of the private medical centers in Metro Manila, Philippines. Participants: The sample size included 70 mothers of healthy, term, exclusively breastfed infants aged 21–26 days at enrollment. Mothers were scheduled to visit the clinic at days 1, 22, 57, and day 90.Similarly, food diaries were obtained during these periods with a 3-day food record per clinic visit totaling to 12 records per mother at the end of 90 days. At every clinic visit, the records were validated face – to – face by the registered nutritionist – dietitians. An extension of the mother’s participation until day 155 was implemented for the collection of clinical outcomes used by Pediatricians. Mean food intakes were calculated. A PC-Software for Intake Distribution Estimation (PC-SIDE) program was used in the estimation of inadequate intakes. Socio-economic status was collected using standard questionnaires. Weight and height were measured using standard techniques to compute for BMI.ResultsAnthropometric results for the breastfeeding mothers reported a mean weight of 56.9 kg (SE = 1.3) and a mean height of 152.4 cm (SE = 0.6). In terms of body mass index (BMI), 8.6% were chronic energy deficient, and 34.3% were overweight while 12.9% were obese. Mean energy intake of breastfeeding mothers was 2516.7 kcal/day, which was 28.6% higher than the EER of 1957 kcal/day. Mean protein intake was 78.4 g/day, which was 37% inadequate while fat intake as percentage of total energy was excessive by 4%. Nutrient inadequacy is high for almost all nutrients: iron (99%), folate (96%), riboflavin (39%), vitamin B6 (63%), vitamin B12 (46%) and thiamine (22%). The top 5-food sources with highest percent contribution to energy are rice (43.1%), bread (8.1%), pork (7.7%), powdered milk (5.9%), and sweet bakery products (5%).ConclusionsThere is a high prevalence of protein and micronutrient inadequacies in the diet of breastfeeding mothers. The prevalence of overweight and obesity is high among breastfeeding mothers. These findings might be explained by the low variety and nutrient-poor foods consumed by the breastfeeding mothers. Understanding the major food sources of nutrient intake of breastfeeding mothers could be used to intensify if not craft interventions to address the nutrient gaps. Improving the maternal nutrition may contribute to having quality breastmilk to infants.

Modified framework to reflect contribution of soil storage in emergy synthesis under different agricultural practices at farm level

Emergy synthesis (ES) is a powerful tool to assess the sustainability of agricultural eco-economic system. However, based on the traditional ES framework (TES), the sustainability of cropping system under different agricultural practices could not be reasonably compared, because the real contribution of soil storage was not rationally calculated while only the emergy input derived from topsoil loss was considered. This study proposed a modified ES framework (MES) based on the logic of soil nutrient balance to reflect the contribution of soil storage in the ES under different agricultural practices at farm level. A field experiment of sweet maize cropping system under different fertilization practices in South China was took as a case to compare the emergy-based indices under the TES and MES frameworks. According to the MES framework, the changes of soil nutrients including the SOM, N, P and K in the farming system were considered. The emergy flows of them were calculated by involving the measured data on field. The results of emergy-based indices demonstrated that the MES approach could reflect the difference of cropping system under different agricultural practices at farm level. Meanwhile, the results also indicated that the application of chemical fertilizer with biochar was the best practice for improving the sustainability of sweet maize production system in South China based on the MES approach. This study was expected to promote the application of the ES method on the sustainability assessment of agricultural system at the farm level.

In vitro antimicrobial properties of apis mellifera L. and Meliponulla beccarii L. honeys from Kellem and West Wollega Zones, Western Ethiopia

ABSTRACT Honey is a sweet natural product synthesized from nectars of flowers by different types of honey bees. It has been used as medicine in different cultures. The aim of this study was to investigate the antimicrobial activities of honey samples from different sources against selected clinical and standard microorganisms. Antimicrobial activities of the honey samples against selected standard and clinical microorganisms were done using agar disc and agar well diffusion methods. The highest diameter of inhibition zone against clinical and standard strains was recorded for Meliponula beccarii honey (MBH) (16 ± 3 mm) followed by Apis mellifera fresh honey (AMFH) (15 ± 2 mm) and Apis mellifera market honey (AMMH) (11 ± 3 mm) by well diffusion method. The mean inhibition zone recorded by the disc diffusion method were generally lower than that of the well diffusion method. However, none of the honey samples inhibited Candida albicans. The mean Minimum Inhibitory Concentration (%) and Minimum Bactericidal Concentration (%) against all the tested bacteria were 9.9 and 53.6 by MBH, 11.0 and 56.2 by AMFH, and 15.4 and 64.3 by AMMH, respectively. The fresh honey samples directly collected from the hives and honey samples from stingless bees showed higher antimicrobial effects against the tested pathogenic bacteria. This implies that honey could be used as an alternative therapy against diseases caused by the bacterial pathogens.

Effects of pore connectivity and water saturation on matrix permeability of deep gas shale

Shale matrix permeability is an important indicator for evaluating gas transport and production. However, the effects of pore connectivity and water saturation on the matrix permeability in deep gas shales have not been adequately studied. In this study, the permeability of deep shales in the Yichang area of the Middle Yangtze was characterized using three methods. These included the determination of apparent permeability in different directions via pulse-decay, also matrix permeability obtained via the Gas Research Institute method, and the connected pore network permeability via the mercury injection capillary pressure technique. The results revealed a significant difference between the horizontal and vertical permeability of deep shales. The smaller the size of the multiple connected pore network, the larger was the effective tortuosity and the lower the permeability. Comparison of the three permeabilities and combined microscopic observations revealed that microfractures and laminae were the dominant gas transport channels. Importantly, the matrix permeability decreased exponentially with increasing water saturation, with water vapor adsorption experiments revealing that water occupation of pores and pore-throat spaces smaller than 10 nm in diameter was the main reason for this decrease in matrix permeability. Collectively, proposed method of evaluating effective permeability with an index for shale gas reservoirs is significant for sweet spot selection and production prediction of shale gas reservoirs around the globe. Cited as: Zhao, J., Sun, M., Pan, Z., Liu, B., Ostadhassan, M., Hu, Q. Effects of pore connectivity and water saturation on matrix permeability of deep gas shale. Advances in Geo-Energy Research, 2022, 6(1): 54-68. https://doi.org/10.46690/ager.2022.01.05

Разработка рецептуры и оценка качества мучных восточных сладостей шакер-чурек, обогащенных мукой конопляной

A recipe for flour oriental sweets shaker-churek of increased nutritional value using hemp flour has been developed. The characteristics and chemical composition of hemp flour are presented. It was revealed that hemp flour has a high protein content, which is characterized by a complete set of essential amino acids; fiber, unsaturated fatty acids, vitamins, micro and macro elements, which determines the prospects for its use to increase the nutritional value of flour oriental sweets. The influence of hemp flour on the baking properties of wheat flour, the quality indicators of wheat dough and the quality of ready-made flour oriental sweets was studied, their organoleptic and physico-chemical evaluation was carried out. The optimal dosage of hemp flour has been established, equal to 15% by weight of baking wheat flour, which allows maintaining optimal organoleptic and physico-chemical parameters. The influence of hemp flour on the nutritional value of flour oriental sweets has been studied. The addition of hemp flour to the recipe of flour oriental sweets increases the amount of proteins by 24.7% and changes the vitamin and mineral composition: the content of vitamin B1 increases by 22.7%, vitamin B2 – by 38.7%, vitamin B6 – by 2.1 times, vitamin B9 – by 16.8%, vitamin PP – by 22.2%, manganese – 4.2 times, zinc – 7.1 times, copper – 12.7 times, iron – 19.6 times, potassium – by 60.3%, calcium – by 2 times, phosphorus – by 2.2 times, magnesium – by 4.1 times, which together contribute to an increase in the nutritional value of the developed products. The level of satisfaction of the daily requirement for basic nutrients was calculated when using 100 g of the developed flour oriental sweets by various categories of the population. The recipe solutions presented in the paper for the production of shaker-churek flour oriental sweets using non-traditional vegetable raw materials – hemp flour can be recommended to expand the range of flour confectionery products of increased nutritional value.

Confectionery Production in Besieged Leningrad. 1941–1943

The article based on archival materials analyses a problem that has not received comprehensive coverage in the historical literature. In Soviet times, it was considered the height of cynicism to talk about the confectionery factories during famine and mass mortality in besieged Leningrad. Later the authors often preferred to focus on the real and fictitious abuses by the Leningrad leaders, who allegedly enjoyed sweet life even under the blockade. The analysis of documents, many of which were previously inaccessible for researchers, indicates that candy and chocolate factories did not cease their work during the blockade. Like all food industries facing the lack of supplies they had to actively use substitutes. As a result, new varieties of sweets emerged, produced with a minimum content of sugar and maximum filling with confectionery waste. At the same time, the factories switched to manufacturing products needed for the front and were engaged in the production of medical supplies and consumer goods. Since the autumn of 1941 the local party bodies supervised all the branches of industry in Leningrad. They had the final say on management decisions and planned performance, including the production of chocolate and sweets. The distribution of confectionery products had a clear focus. Its main consumers were the army, the navy and the population of the besieged city. However, the reduction in the production during 1941–1942 and conservation of a number of factories made chocolate and sweets a scarce product, inaccessible to many residents of Leningrad. The situation changed only after the blockade was breached in 1943 and the confectionery production was restored as its capacity increased.

Scientific update of Nutri-Score: improvements to correct some of its limitations and to ensure greater consistency with nutritional recommendations

The aim of this article is to objectively summarize the report of the European Scientific Committee in charge of updating the algorithm underlying the front-of-pack nutritional label Nutri-Score. It described the methodology used and the priorities established, the scientific rational and the different scenarios tested, the proposed modifications and their impact on the different food groups concerned. The Scientific Committee considered that its current algorithm works globally well, but has introduced some improvements. Modifications recommended allow to correct some of its identified limits: classification of oils, fatty fish, whole grain products, nuts, cheeses, higher penalization of very sugary or very salty foods, sweet dairy products, composite products, red meat… while maintaining the overall consistency of the system and the classification of the products. The update of the Nutri-Score algorithm permits a better alignment between the Nutri-Score classifications and nutritional recommendations disseminated in the different European countries that have adopted it.

Entrepreneurial Success in MSMEs: A Case Study of Bikalananda Kar Sweets, Salipur, Odisha

The success of the micro, small and medium-sized companies (MSMEs) units depends on various dynamics and statuses; starting from the conception of a business idea, the business acumen of the entrepreneurs, accumulation of factors of a business, a perfect mix of these factors, an efficacious Human Resource policy, an appropriate production process, proficient and competent financial management and above all an effective marketing programme to satisfy and cater the needs of the customers. In India and in some foreign countries, Bikalananda Kar Sweets is a known brand name in sweet and cheese products. Bikalananda Kar of Salipur, widely known as ‘Bikala Kar’, founded the unit in 1954 in Salipur, Cuttack district of Odisha, which expanded into a giant store during his lifetime and, after his death, evolved into a mega project due to the hard work and commitment of his youngest son Mr Prasant Kar. Now it has become popular all over India with a promising future. The present research paper had made a humble effort to study the dynamics of the organisation and its development and growth through the years. Some suggestions have also been outlined for the sustainability of the organisation in the long run.

Clinical Experience of Applying the Theory of "Fire and Yuan Qi are Mutually Exclusive" in the Treatment of Deficiency-Heat Skin Diseases

Lee Dong-won's "Fire and Yuan qi are mutually exclusive" discusses the pathological mechanism of internalYin fire due to the failure of Yuan qi. He proposed the use of sweet warmth to remove heat in the treatment of this type of internal fever, and the representative formula is Buzhong Yiqi Decoction. In skin diseases, patients often do not have symptoms of "fever" but have rashes that are red, swollen, and thickened due to deficiency heat. The "heat" of internal injury fever is not just a simple "fever" disease. Any internal injury fever with heat evidence can be treated with pungent, sweet and warm products to replenish the Yuan qi, so as to achieve the purpose of smooth flow of qi and the elimination ofYin fire. In-depth understanding of the theory of "Fire and Yuan qi are mutually exclusive" and its application in the clinical treatment of skin diseases can improve the clinical efficacy of Chinese medicine in the treatment of skin diseases.

Сучасні тенденції в доборі підщеп для промислового вирощування черешні (Cerasus avium L.)

The authors present the results of analysing retrospectively the modern tendencies in the selection of rootstock for the sweet cherry industrial cultivation throughout the world and in Ukraine. In the practice of the world industrial horticulture clonal rootstocks for this crop began to be used widely only at the end of the previous century, that is almost 20 years ago, however their role was obviously overestimated. At present ideal rootstocks for sweet cherry are absent there fore main countries - producers of that crop fruits, as role, use the forms of their own breeding as well as various local adapted or introduced low clonal rootstocks. That’s why under the comparatively not large volume of the world sweet cherry fruits production (about 2,6 mln t) in the practice of the crop industrial growing a great rootstocks amount is utilized in different countries. According to the botanical origin their great versality are divided into derivatives from the largest rootstock group is constituted by the forms derivative of from remote and interspecial hybrids among which such known as Colt, Gisela, Piku, PHL, Studenykivska and others. The examples of the successful application of rootstocks are also interesting which have been selected from the promise myrobalan plum forms like Adara (Spain) and Myrobalan RI-I (USA). In the intense sweet cherry orchards on semidwarf and dwarf rootstock its average fruit mass has appeared to reduce considerably. That is not characteristic for the apple plantations on such rootstocks as well as does not meet the requirements of the global trade networks to the products marketable quality in accordance with which the fruit diameter must be not less than 28 mm. The mentioned fact shows that unlike apple at the present day fruit growing intensification stage the vigorous and average rootstocks are major ones in the sweet cherry orchards structure which provide the high products marketable quality during the long plantations productive application period. Thus that crop cultivation intensification must be accomplished on the basis of the thorough talking into consideration its biological peculiarities and the market requirements to the products marketable quality but not by means of its into the apple super dense analogues.

A sweet concentrated milk product

A sweet concentrated milk product

Waste product utilization: preparation of candy from orange (Citrus sinensis) peel

The work influences the utilization of the by-product – orange (Citrus sinensis) peel in the preparation of orange peel candy which reveals that it has the potential to become part of the food processing industries and reduce the adverse effect on the environment. Candy is a sweet product which is the oldest form of preservation of food products. Five types of orange peel candy samples are prepared – Sample 1(100% sugar); Sample 2(85% sugar: 15% honey); Sample 3(50% sugar: 50% honey); Sample 4 (85% sugar: 15% molasses) and Sample 5(50% sugar: 50% molasses). All the prepared samples were formed to be ‘moderately good’ and the formulated orange peel candies are considered acceptable and can be utilized for industrial purposes for an economically viable product.

Sweet pomegranate pekmez production: Effect of different production methods and activated carbon treatment on some quality parameters and 5‐hydroxymethyl furfural formation

In the present study, “sweet pomegranate pekmez” (PP), was produced by three different methods as open pan evaporation (OPE), application of activated carbon prior to open pan evaporation (AC), and vacuum evaporation (VE). The effects of activated carbon treatment and production methods on pH, density, soluble solids, water activity, total phenolic content, HMF formation, mineral content, and texture characteristics were investigated. Textural properties of PP increased with increasing soluble solids content. HMF was not detected in AC and VE products. HMF content of OPE product was measured as 2.77 ± 0.28 mg.100 g. Activated carbon treatment resulted in significant reductions in mineral, HMF, and TPC contents of pekmez samples. HMF formation kinetics of PP was investigated at various accelerated storage temperatures. HMF formation was well described by the zero-order reaction model among five kinetic models applied. The rate of reaction was determined as highly temperature-dependent by an Arrhenius equation. Practical applications In recent years, consumer interest and demand for potentially health-promoting products has motivated the production of such food products. In this context, in this study, sweet pomegranate pekmez is introduced as a potentially healthy product produced by different methods, and the production stages and conditions that may enlighten the industrial production of this traditional product are provided. In addition, the application of activated carbon used in the production of pekmez has been presented as an alternative method to reduce the potential formation of HMF during heat treatment.

DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURING OF NEW RANGE OF ICE CREAM AND SWEET CURD PRODUCTS WITH REDUCED CONTENT OF CARBOHYDRATE AND CALORIE

The article presents the results of research in development of a new range of ice cream and sweet curd products with reduced carbohydrate and calorie content, including those with reduced sugar content, replacing sugar with sweeteners and low-lactose products. Based on the studies carried out, technical requirements were established for the quality and safety indicators of a new range of ice cream, masses and curd cheeses and amendments were developed to the state standards СТБ 2283-2016 and СТБ 1467-2017.

Analysis of the Content Values of Sweet Maize (Zea mays L. Convar Saccharata Koern) in Precision Farming

The global precision farming area is constantly increasing, and precision sweet maize production developed the most. Sweet maize yield is above average in precision farming. Additionally, its role in healthy nutrition is becoming increasingly important due to new hybrids with high carotenoid content. Precision farming techniques are needed to produce healthy food. In particular, nutrient supply and irrigation, sowing, crop management and harvesting need to be carried out with precision techniques. These factors are all prerequisites for effective and healthy growing and processing. The aim was to use the yields of the four sweet maize hybrids grown on the largest area to examine their nutritional values and concentrations (mg kg−1 dry matter) and to analyse their yield per hectare. Concentration is important for the consumer because K, P, Mg, Ca, Fe, Zn, and Na play an important role in metabolism, skin protection, and bone and tooth health. The new results obtained show that the amount of lutein and zeaxanthin per hectare is important for the processing industry, especially for use in food supplements. Their anti-inflammatory effects and their role in disease prevention (cardiovascular diseases, Age-Related Macular Degeneration (AMD)) have been demonstrated. Consumers choose sweet maize mainly on the basis of its palatability, which is why the sugar content of the hybrids was also studied. We assumed that the element concentration in the yield of new hybrids with higher yield per hectare does not decrease with increasing yield. The concentrations of zeaxanthin, β-cryptoxanthin and β-carotene appear in one principal component and they are in close positive correlation with each other. The lutein concentration was independent of the former three compounds. The independence of the lutein concentration means that it is not possible to estimate its amount based on the other three components. For yield per unit area, the correlation is one-dimensional. Yield determines the lutein, zeaxanthin, β-cryptoxanthin and β-carotene concentrations per hectare.