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The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6–95.8%) and the lowest water activity (0.24–0.38). MVD carrots had lower dry matter content (79.5–95.8%) and two times more water activity (0.447–0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22–35) and the smallest in CD and FD (7–18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6–42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0–2.7 times) and chlorophyll (2.7–4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7–2.9 times compared to raw material. High phenolic content (195.6–277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7–189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks.

In the face of a changing climate, intensive efforts are needed for limiting the global temperature increase to 1.5 °C. Agricultural production has the potential to play an important role in mitigating climate change. It is necessary to optimize all of the agricultural practices that have high levels of greenhouse gas (GHG) emissions. Among the plant production processes, mineral fertilization is of the greatest importance in the formation of the carbon footprint (CF) of crops. There are many possibilities for reducing GHG emissions from the application of fertilizers. Further benefits in reducing the CF can be obtained through combining tillage treatments, reduced and no-till technologies, and the cultivation of catch crops and leguminous plants. Organic farming has the potential for reducing GHG emissions and improving organic carbon sequestration. This system eliminates synthetic nitrogen fertilizers and thus could lower global agricultural GHG emissions. Organic farming could result in a higher soil organic carbon content compared to non-organic systems. When used together with other environmentally friendly farming practices, significant reductions of GHG emissions can be achieved.

The study investigated the effect of osmotic treatment, edible coatings, and reduced pressure on the quality of carrots dried by the microwave–vacuum method (MVD) at 3.5 or 6.5 kPa and microwave power of 250 W. Initial osmotic enrichment (OE) of carrots was carried out in chokeberry NFC juice, and osmotic dehydration (OD) in chokeberry juice concentrate. Coatings were prepared using sodium alginate or citrus pectin solutions of 1.0 or 1.5%. Osmotic treatment, and then drying pressure, had the greatest effect on increasing the dry matter (DM), total phenolic content (TPC), and color changes, but also on decreasing the water activity (AW) of dried carrot. The highest DM (average 98.7%) and the lowest AW (average 0.25) were obtained in OE carrots and dried at 3.5 kPa. Drying carrots, combined with osmotic treatment and coating, increased TPC by 13-fold, from 225 in fresh to 3229 mg GAE/100 g d.m. in dried carrots. Osmotic treatment did not affect the antioxidant activity of DPPH•, but OD significantly increased ABTS•+ compared to the raw material. Coatings had a smaller effect on color changes and antioxidant activity (DPPH• and ABTS•+) and no significant impact on DM and AW. The color changes of the control and coated samples were an increase in color lightness, redness, yellowness, and saturation (vividness), and those subjected to osmotic treatment showed a decrease in these parameters. The lower AW of dried carrots positively affected higher hardness. All samples were sensory accepted, including color, texture, and smell, especially after OD in chokeberry juice concentrate, while crunchiness was the lowest (five out of nine points).

The role of biocontrol products is expected to increase worldwide consumer demand and facilitate the implementation of sustainable agricultural policies. New biocontrol agents must allow for an effective crop-protection strategy in sustainable agriculture. Yeasts are microorganisms living in various niches of the environment that can be antagonists of many plant pathogens. Yeasts rapidly colonize plant surfaces, use nutrients from many sources, survive in a relatively wide temperature range, produce no harmful metabolites and have no deleterious effects on the final food products. Hence, they can be a good biocontrol agent. In this paper, the biological characteristics and potential of yeast are summarized. Additionally, the mechanisms of yeasts as plant-protection agents are presented. This includes the production of volatile organic compounds, production of killer toxins, competition for space and nutrient compounds, production of lytic enzymes, induction of plant immunity and mycoparasitism. The mechanisms of yeast interaction with plant hosts are also described, and examples of yeasts used for pre- and postharvest biocontrol are provided. Commercially available yeast-based products are listed and challenges for yeast-based products are described.

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

Tetranychus urticae is one of the most important pests of many species of economically important crops, cultivated both under cover and in open ground. Feeding T. urticae reduces the size and quality of the yield. Nowadays, in connection with the popularization of organic farming and the green order policy, non-chemical methods that provide an effective reduction in the harmfulness of this spider mite are sought. The aim of the study is to present the current state of knowledge on methods of reducing the undesirable effects of T. urticae feeding. The paper discusses the main directions of searching for biopesticides against T. urticae and provides a list of natural components on which commercially available products are based. The aspect of using the natural properties of plants, micro- and macro-organisms is presented. The paper also deals with the issue of the spread of spider mites in connection with the observed climate changes.

In the last 10-15 years, the wide application of bioformulated plant beneficial microorganisms is accepted as an effective alternative of chemical agro-products. Two main problems can be distinguished in their production and application: (a) economical competiveness based on the overall up-stream and down-stream operational costs, and (b) development of commercial products with a high soil-plant colonization potential in controlled conditions but not able to effectively mobilize soil nutrients and/or combat plant pathogens in the field. To solve the above problems, microbe-based formulations produced by immobilization methods are gaining attention as they demonstrate a large number of advantages compared to other solid and liquid formulations. This mini-review summarizes the knowledge of additional compounds that form part of the bioformulations. The additives can exert economical, price-decreasing effects as bulking agents or direct effects improving microbial survival during storage and after introduction into soil with simultaneous beneficial effects on soil and plants. In some studies, combinations of additives are used with a complex impact, which improves the overall characteristics of the final products. Special attention is paid to polysaccharide carriers and their derivates, which play stimulatory role on plants but are less studied. The mini-review also focuses on the potential difficulty in evaluating the effects of complex bio-formulations.

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave–convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products.

Consumers prefer snacks that are tasty, healthy, and crunchy. However, optimizing crunchiness using sensory methods is time-consuming and expensive. Therefore, this paper proposes a new approach to measuring instrumental crunchiness. Whole strawberries of the “Honeoya” variety were osmotic dehydrated in a sucrose solution or chokeberry juice concentrate for 1, 2, and 3 h before freeze-drying. Texture was analyzed using acoustic emission (AE) and a compression test. The crunchiness index was calculated taking into account the number of AE events and mechanical energy. The content of bioactive substances, water activity, and porosity of the freeze-dried products were also assessed. Freeze-dried fruits that were osmotically dehydrated in chokeberry juice concentrate were characterized by lower final water activity and higher content of bioactive substances, but their crunchiness was the lowest. The crunchiest, loudest, and least hard were freeze-dried strawberries osmotically dehydrated in the sucrose solution. The tested freeze-dried strawberries differed in the range of sound frequencies generated, which indicates a different cracking mechanism.

Biological plant protection is a crucial component of integrated pest management strategies. It is considered a safer alternative to chemical plant protection, with reduced risks to human health and the environment. The significance of biological plant protection has been on the rise, driven by the European Union’s mandate to decrease the reliance on chemical pesticides, the discontinuation of certain chemical active substances, and their limited availability. Microbiological plant protection products find application in organic farming systems. Among these, mycoinsecticides are prominent examples, utilizing insecticidal fungi such as Beauveria bassiana, Cordyceps fumosoroseus, C. farinosa, and Metarhizium anisopliae complex. Due to the high sensitivity of these organisms to unfavorable weather and environmental conditions, their use in the protection of field crops may not bring the desired effect. The enhancement of their efficacy may be accomplished through the use of adjuvants. Adjuvants are substances incorporated into plant protection products, including microbial insecticides, or used alone to enhance their effectiveness. They can play a pivotal role in improving the performance of mycoinsecticides by ensuring better coverage on plant surfaces and increasing the likelihood of successful pest control, thereby contributing to the overall success of biological methods of pest control. Consequently, it becomes imperative to investigate the impact of various adjuvants on the survival and effectiveness of microorganisms. Furthermore, there is no officially approved list of adjuvants for use in organic farming, the use of inadequate adjuvant may result in failure to obtain an organic certificate. The origin of adjuvants determines their classification, which significantly impacts for employment in organic farming practices. Included tables provide a list of adjuvants and additives known to enhance the efficacy of pest and disease control.