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The Effect of ISous-Vide/I Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots
Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. For each vegetable, broccoli, green beans and beetroots, three times options of sous-vide treatment were individually applied. No effect of sous-vide cooking on dry matter content was found for tested vegetables, with the exception of dry mass loss of beetroots cooked for 180 min. The results of potassium, magnesium, calcium and phosphorus determination, confirmed that the sous-vide technique often allows for the retention of these minerals at a level not lower than in raw vegetables. For both broccoli and beetroots, it was observed that the longer the sous-vide processing time, the lower the color intensity, and in the case of each tested vegetable, the worse the consistency. Therefore, the study proves that this method of heat treatment reduces the loss of minerals and preserves the desired color of studied vegetables.
Journal Article
Growing vegetables
\"Readers are encouraged to get their hands dirty with this text, which offers a comprehensive look at the science of vegetable gardens. Young gardeners will learn the best practices for growing vegetable gardens and will walk away with an understanding of how growing one's food can impact the world on both an individual and global level.\"--Publisher's website.
Book
Retracted: Extraction and Dyeing Techniques of Traditional Vegetable Dyestuffs
[This retracts the article DOI: 10.1155/2022/4173886.].
Journal Article
The Effects of Antofine on the Morphological and Physiological Characteristics of IPhytophthora capsici/I
Phytophthora capsici is an important plant pathogenic oomycete that causes great losses to vegetable production around the world. Antofine is an important alkaloid isolated from Cynanchum komarovii Al. Iljinski and exhibits significant antifungal activity. In this study, the effect of antofine on the mycelial growth, morphology, and physiological characteristics of P. capsici was investigated using colorimetry. Meanwhile, the activity of mitochondrial respiratory chain complexes of P. capsici was evaluated following treatment with a 30% effective concentration (EC[sub.30]), as well as EC[sub.50] and EC[sub.70], of antofine for 0, 12, 24, and 48 h. The results showed that antofine had a significant inhibitory effect against P. capsici, with an EC[sub.50] of 5.0795 μg/mL. After treatment with antofine at EC[sub.50] and EC[sub.70], the mycelia were rough, less full, and had obvious depression; they had an irregular protrusion structure; and they had serious wrinkles. In P. capsici, oxalic acid and exopolysaccharide contents decreased significantly, while cell membrane permeability and glycerol content increased when treated with antofine. Reactive oxygen species (ROS) entered a burst state in P. capsici after incubation with antofine for 3 h, and fluorescence intensity was 2.43 times higher than that of the control. The activities of the mitochondrial respiratory chain complex II, III, I + III, II + III, V, and citrate synthase in P. capsici were significantly inhibited following treatment with antofine (EC[sub.50] and EC[sub.70]) for 48 h compared to the control. This study revealed that antofine is likely to affect the pathways related to the energy metabolism of P. capsici and thus affect the activity of respiratory chain complexes. These results increase our understanding of the action mechanism of antofine against P. capsici.
Journal Article
Indoor edible garden
Describes methods for growing edible plants indoors, covering how to make the most of available light, instructions for growing specific plants, and productive and pleasing projects to brighten the home.
Book
