MINERAL CONTENT OF MELON FRUIT (CUCUMIS MELO L.)
Melons are highly demanding, thermophilous plants, which is why they are unpopular among fruit growers. Melon cultivation requires special treatment methods for the improvement of microclimatic conditions. Seven Polish melon cultivars are presently grown on the domestic market. They are well adapted to the local climate. The growth rate, vigor, fruit shape, fruit size, rind color and flesh thickness of those cultivars vary. The objective of this study was to determine the mineral content of edible parts of four field-grown melon cultivars in the Warmia region (NE Poland). This study discusses the mineral content of melon fruit subject to the investigated cultivar and cultivation method. In Poland, melon production is difficult and unreliable. The main problem is the selection of an appropriate cultivar and cultivation method. The analyzed material consisted of four Polish melon cultivars: Malaga F1, Melba, Oliwin, Seledyn F1, grown in a field experiment without protective cover, under polyethylene (PE) sheet cover, under non-woven polypropylene (PP) cover, with soil mulching, as well as with soil mulching under PE sheet cover or nonwoven PP cover. The highest concentrations of total N, K, Ca and Cu were determined in melon fruit of cv. Oliwin. Significant variations in total nitrogen and phosphorus levels in the edible parts of melon plants were noted subject to the applied cultivation method. Cucumis melo L. grown in the control treatment without protective cover was marked by significantly higher levels of total nitrogen and phosphorus in the fruit, compared with fruit grown with the use of other cultivation methods. The results of this study indicate that the fruit of melon plants cv. Seledyn grown in mulched soil under non-woven PP cover was characterized by the most favorable Ca:Mg and Ca:P ratios in comparison with fruit from the remaining treatments.
Content of Basic Nutrients and Minerals in Heads of Selected Varieties of Red Cabbage (Brasicca oleracea var. capitata f. rubra)
The presented results concern three varieties of red cabbage: koda, kissendrup SwE and haco POl. during a field experiment conducted in 2003-05, the three varieties were analyzed for their organic and mineral content which is responsible for the nutritive value of cabbage. Significant differences were found between the studied varieties. The reported changes accounted for organic and mineral nutrients. The best results were reported in respect of var. haco POl, whose edible parts were the richest in dry matter, vitamin C, sugars and organic acids. haco POl was also characterized by the highest copper content and the lowest iron content among the analyzed varieties.
Acylated anthocyanins as stable, natural food colorants - a review.
There is a demand for food colorants from natural sources that can serve as alternatives to the use of synthetic dyes due to the consumer concerns over the use of synthetic additives. Documented health benefits of anthocyanin extracts intensified the interest in anthocyanin-rich food. Anthocyanins, between other benefits, are potent antioxidants and may be useful to cure noninsulin-dcpendcnt diabetes. The finding that anthocyanin pigments containing acyl subslitucnt arc incredibly stable opens new opportunities for food producers. The stable acylated anthocyanins are present in large amounts in vegetables such as: red cabbage, black carrot, red radish, red potatoes or red corn. These pigments indicate a low sensibility to pH changes and an increased heat and light stability. For this reason, acylated anthocyanins are suitable to be applied not only for food with low pH but also for neutral and slightly alkaline products (dairy products, powdered and ready-to-eat desserts).