Safety of parsley intended for processing depending on the cultivation technology and storage
The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried...
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2016-09-01
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| Series: | Environmental Protection and Natural Resources |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/oszn-2016-0020 |
| _version_ | 1818729720172249088 |
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| author | Pobereżny Jarosław Wszelaczyńska Elżbieta Chmielewski Jarosław Gorczyca Damian Kozera Wojciech Knapowski Tomasz |
| author_facet | Pobereżny Jarosław Wszelaczyńska Elżbieta Chmielewski Jarosław Gorczyca Damian Kozera Wojciech Knapowski Tomasz |
| author_sort | Pobereżny Jarosław |
| collection | DOAJ |
| description | The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried out in 2013–2015 to determine the effect of the cultivation technology and storage on the safety of parsley intended for processing. The study material was taken from an experiment where the following fertilisers were applied to the ground: nitrogen (0, 40, 80, 120 kg N∙ha−1) and magnesium (0; 30 kg Mg∙ha−1). Parsley roots were stored for six months in a storage room at +1°C and RH 95%. The content of nitrates (V) and (III) was determined by the ion selective method immediately after the harvest and after storage in parsley roots. |
| first_indexed | 2024-12-17T22:50:22Z |
| format | Article |
| id | doaj.art-38493b23d508474390b434a4e7ac4574 |
| institution | Directory Open Access Journal |
| issn | 2353-8589 |
| language | English |
| last_indexed | 2024-12-17T22:50:22Z |
| publishDate | 2016-09-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Environmental Protection and Natural Resources |
| spelling | doaj.art-38493b23d508474390b434a4e7ac45742022-12-21T21:29:41ZengSciendoEnvironmental Protection and Natural Resources2353-85892016-09-01273141810.1515/oszn-2016-0020oszn-2016-0020Safety of parsley intended for processing depending on the cultivation technology and storagePobereżny Jarosław0Wszelaczyńska Elżbieta1Chmielewski Jarosław2Gorczyca Damian3Kozera Wojciech4Knapowski Tomasz5Dr inż. Jarosław Pobereżny, dr inż. Elżbieta Wszelaczyńska - Department of Food Technology, Faculty of Agriculture and Biotechnology, UTP University of Science and Technology in Bydgoszcz, Kordeckiego 20A St., 85-225 Bydgoszcz, PolandDr inż. Jarosław Pobereżny, dr inż. Elżbieta Wszelaczyńska - Department of Food Technology, Faculty of Agriculture and Biotechnology, UTP University of Science and Technology in Bydgoszcz, Kordeckiego 20A St., 85-225 Bydgoszcz, PolandDr Jarosław Chmielewski, dr Damian Gorczyca - Institute of Environmental Protection-National Research Institute, Krucza 5/11d St., 00-548 WarsawDr Jarosław Chmielewski, dr Damian Gorczyca - Institute of Environmental Protection-National Research Institute, Krucza 5/11d St., 00-548 WarsawDr inż. Wojciech Kozera, dr inż. Tomasz Knapowski - Department of Agricultural Chemistry, Faculty of Agriculture and Biotechnology, UTP University of Science and Technology in Bydgoszcz, Seminaryjna 5 St., 85-326 Bydgoszcz, PolandDr inż. Wojciech Kozera, dr inż. Tomasz Knapowski - Department of Agricultural Chemistry, Faculty of Agriculture and Biotechnology, UTP University of Science and Technology in Bydgoszcz, Seminaryjna 5 St., 85-326 Bydgoszcz, PolandThe factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried out in 2013–2015 to determine the effect of the cultivation technology and storage on the safety of parsley intended for processing. The study material was taken from an experiment where the following fertilisers were applied to the ground: nitrogen (0, 40, 80, 120 kg N∙ha−1) and magnesium (0; 30 kg Mg∙ha−1). Parsley roots were stored for six months in a storage room at +1°C and RH 95%. The content of nitrates (V) and (III) was determined by the ion selective method immediately after the harvest and after storage in parsley roots.https://doi.org/10.1515/oszn-2016-0020adinitratescultivationnormsparsleystorageconsumption |
| spellingShingle | Pobereżny Jarosław Wszelaczyńska Elżbieta Chmielewski Jarosław Gorczyca Damian Kozera Wojciech Knapowski Tomasz Safety of parsley intended for processing depending on the cultivation technology and storage Environmental Protection and Natural Resources adi nitrates cultivation norms parsley storage consumption |
| title | Safety of parsley intended for processing depending on the cultivation technology and storage |
| title_full | Safety of parsley intended for processing depending on the cultivation technology and storage |
| title_fullStr | Safety of parsley intended for processing depending on the cultivation technology and storage |
| title_full_unstemmed | Safety of parsley intended for processing depending on the cultivation technology and storage |
| title_short | Safety of parsley intended for processing depending on the cultivation technology and storage |
| title_sort | safety of parsley intended for processing depending on the cultivation technology and storage |
| topic | adi nitrates cultivation norms parsley storage consumption |
| url | https://doi.org/10.1515/oszn-2016-0020 |
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