Sandor Rozsa | University Of Agricultural Science And Veterinary Medicine Cluj Napoca (original) (raw)

Papers by Sandor Rozsa

The cultivation of Pleurotus mushrooms has a number of advantages from the point of view of the g... more The cultivation of Pleurotus mushrooms has a number of advantages from the point of view of the growing technology, and from the economic point of view. Compared with other species of cultivated mushrooms, oyster mushroom are obtained more easily, have greater resistance to diseases, pests and greater variations in temperature, requires no expensive works of cultivation and maintenance. Nutrient substrate used is exploited potential crop cycle because after about 2.5-3 months can be reused in agriculture, as animal feed or soil conditioner. It is important to note that rapid movement of funds invested is given relatively short cycle of this culture. The profit earned relative to the amount invested in production costs, are between 50-100%. Analysing the results of production, the most effective method of disinfection is pasteurization, because by this method does not completely destroy the bacterial flora of the substrate, flora which helps develop the mycelium Pleurotus spp.

Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the ex... more Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the explosion of processed foods, frozen foods, fast food foods and those cooked for a long time that cannot provide the body with an intake enough vitamins. We no longer eat fruits, for example, but we consume packaged fruit juices, which, due to pasteurization and preservation, largely lose their vitamins. In the present paper, the content of C vitamin in processed tomatoes at different temperatures and for different periods of time was followed. As the processing temperature increases, there is also an increase in C vitamin loss. Maximum Cvitamin loss occurred in 15 minutes of heating at 100 °C, and when the processing temperature drops, the additional C vitamin loss rate becomes smaller

Agricultura, 2020

The nutritional value of vegetables is given by the high content of vitamins, minerals, carbohydr... more The nutritional value of vegetables is given by the high content of vitamins, minerals, carbohydrates, proteins, etc., with curative and medicinal properties (biopharmaceuticals). The potato, being rightly considered the "second bread of mankind" is used in large-scale processing with a growing trend of global growth, being an attribute of modern civilization. Potato tubers should retain their light flavor, firm texture and should break easily. At present, dehydration of cut potatoes is the main processing method. To be dehydrated potatoes can be sliced in different ways into rounds, prism cubes of different sizes. Another process is to obtain flakes (intended for the rapid preparation of puree). The vast majority of dehydrated potato production is destined for the bakery industry. Based on the laboratory analyzes and the results obtained in the case of the four potato varieties, the destination of the finished product will be taken into account when choosing the varieties...

Agricultura, 2020

The diversity of uses of pepper in obtaining various products and culinary preparations, as well ... more The diversity of uses of pepper in obtaining various products and culinary preparations, as well as its valuable content in nutrients explains the expansion of this crop. The nutritional value of pepper fruits is given by their content in carbohydrates (6-7%), proteins (1-1.3%), lipids (0.5-1%), vitamin C (100-300 mg / 100g substance fresh), vitamins A, P, B1, B2, B6, E, H and minerals such as potassium, phosphorus, calcium and iron, all of which sum up the dry matter. It can be seen that not the largest or most productive fruits lead to this result. In this study the highest values were registered for Paprica giallo with 13.76% soluble dry matter, respectively for the local variety with 9.34% soluble dry matter.

Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One o... more Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One of the components of mushroom was a polysaccharide complex with a low molecular weight called α-1.4-Glucan, β-1.6-Glucan. The scientists reported that this polysaccharide had the strongest antitumor effect. It was selectively kill tumour cells without affecting normal cells. Mycelian biomass is a sterile grain substrate that has been inoculated and colonized with fungal mycelium. After the substrate is fully cured, it is dried and ground, and then used for chemical determinations. Mycelian biomass contains: residual cereals, fungal mycelium, metabolites and enzymes secreted by fungal mycelium. Mushroom mycelial biomass products contain a wide range of bioactive molecules and key immunomodulating betaglucans and related hetero-polysaccharides. The beta-glucan levels in the studied mycelial biomass ranging from 1.17% in millet mycelial biomass to 1.79% in grain mycelial biomass.

Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, st... more Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, straw-bedded horse manure, chicken manure and gypsum. The substrate is made in two processes called Phase I (anaerobic) and Phase II (aerobic). Phase I includes mixing and moistening of the ingredients and a period of uncontrolled self-heating where temperatures will rise to 80ºC. Phase II starts with a pasteurization period of 8h at 56-60ºC and continues with a conditioning period at 45ºC for up to 7 days until volatile NH 3 has been cleared from the process by air. Quality parameters for compost cannot be established directly. Moisture and nitrogen contents and pH can be adjusted at the start of Phase I, but the values will be affected during processing. In this paperwork, we studied the physical properties (water content, electrical conductivity) and chemical composition (pH, organic matter, nitrogen, calcium, magnesium, ammonia) of four recipes of compost: classical, synthetic, mixt and original. During the experience, we recorded every hour the compost and the air temperature and the air relative humidity. The highest yield was obtained on synthetic compost with 42 kg mushrooms on 100 kg of compost.

In Romania, the onion acreage fell by 3.8 thousands ha between 2007 and 2014 and the production i... more In Romania, the onion acreage fell by 3.8 thousands ha between 2007 and 2014 and the production increased by 20.3 thousands tonnes. In 2014 the experimental group was directly sown, using four varieties of onion, two of red onion and two of white onion. The results show that both in the irrigated and non-irrigated variant, the differences of the productions obtained from Brunswick and Stuttgard varieties and Rosie de Aries variety (blank) are negative very significant and the production obtained from Density variety is positive insignificant compared with the production obtained from the blank.

Current Trends in Natural Sciences, 2021

Zizyphus jujuba Mill. belongs to the Rhamnales order, Rhamnaceae family, Rhamnus genus. The genus... more Zizyphus jujuba Mill. belongs to the Rhamnales order, Rhamnaceae family, Rhamnus genus. The genus includes about 40 species native to tropical and subtropical regions of both hemispheres, as well as the Mediterranean region. Species Zizyphus jujuba Mill. it is native to SW Asia, has ornamental features and is found spontaneously on the Danube coast. The first cultivated varieties were introduced at the Faculty of Horticulture in Bucharest in Shanxi Province, China in a joint research project in 1997. In our study, the fruits were harvested from two genotypes in the Botanical Park of Timisoara. For the harvested fruits were analyzed: fruit weight (g), seed weight (g), fruit length (mm), fruit width (mm) and chemical analyses were performed: soluble dry matter (%), C vitamin (mg 100 g-1), total potassium content (mg 100 g-1) and protein (%). In the analyzed fruits, the soluble dry matter varied between 28.3-29.81%, C vitamin between 247.97-288.17 mg 100g-1, proteins between 4.84-5.63%...

Current Trends in Natural Sciences, 2021

Traditional tomato varieties are of particular importance for vegetable cultivation, by capitaliz... more Traditional tomato varieties are of particular importance for vegetable cultivation, by capitalizing on the diversity of local populations and increasing the number of crops. The study of local populations of cultivated tomatoes determines the accumulation of additional knowledge on how the shape, size and taste of fruits evolve, helping to identify new varieties with a role in improving the productivity, quality and nutritional value of tomatoes. In this paper, 2 local varieties from the Cluj County area were studied, from the point of view of the dynamics of certain chemical components when, after harvest, the tomatoes are stored at different stages of maturity. The lowest water loss, of 7.5%, was presented by the pink variety, stored for 7 days at a temperature of 8 °C. Vitamin C was better preserved in the case of the red variety, presenting after 7 days of storage at 8 °C, values of 27.23% at green maturity and 46.58% at consumption maturity. The pectic substances, in the case ...

Plants, 2019

The vitamin content of cultivated mushrooms differs from one species to another, depending on the... more The vitamin content of cultivated mushrooms differs from one species to another, depending on their stage of development, the nutrient substrate used to produce them, and the microclimate in the culture space. Agaricus blazei Murrill is one of the most popular cultivated medicinal mushrooms, with scientifically proven therapeutic properties. Considering that the Agaricus spp. mushrooms culture substrate can be produced using various raw materials, in this paper we have studied the influence of the culture substrate using four types of substrate with different protein additions on the vitamin content of mushrooms. The food qualities of the Agaricus blazei Murrill mushrooms, evaluated by the chemical composition, generally revealed the product obtained on the classic compost, improved with the addition of proteinaceous of corn flour. Mushrooms harvested on this substrate have the highest levels of B1 (1151 μg 100g−1 dm), B9 (671 μg 100g−1 dm), B12 (906 μg 100g−1 dm), PP (55.33 μg 100g...

Sustainability

Mushroom cultivation is a source of organic, sustainable food that is growing rapidly to become a... more Mushroom cultivation is a source of organic, sustainable food that is growing rapidly to become a profitable sector of agriculture. Nutritional supplements and natural medicines are provided by many mushroom products, including the Agaricus blazei Murrill mushroom. In recent years, the classical culture system has begun to be used more in less-developed countries, providing an additional gain for locals. The content of the article is based on the deductive research method, starting from theory to practice. This paper aimed at the economic efficiency of the Agaricus blazei Murrill mushroom crop using four substrate recipes and two protein additives, following the economic efficiency of the crops and the composition of production costs for the classic semi-mechanized production system. According to prepared technological sheets, the principal component analysis of the main economic indicators highlighted the experimental variant V5 (Synthetic substrate, with 3% wheat bran protein addi...

In the last decade, it has been reported that the consumption of certain foods can have a positiv... more In the last decade, it has been reported that the consumption of certain foods can have a positive effect on an individual's health. Food provides not only energy, essential amino acids, fiber, vitamins and minerals, but also some active compounds, such as antioxidants (tocopherols, carotenoids, vitamin C, phenolic compounds, etc.) that can have various beneficial functions in the body. It is found that in almost every measurement the values from the field experience are lower, this fact being due to the extreme weather conditions in spring-summer 2019 and the destruction of approximately 70-75% of the field culture. But we also have exceptions: the diameter of the fruits from the De cayenne variety and those from the Arwad F1 hybrids is larger in the field culture than in the solarium culture by 0.21 mm for De cayenne and 1.93 mm for Arwad F1. The fruits are longer in solarium culture ranging between 9.13 cm (local variety) and 17.06 cm (Hyffae F1)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017

Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms conver... more Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be con...

The experimental group for the onion crop was sown in Mihai Viteazu area, Cluj County, in the per... more The experimental group for the onion crop was sown in Mihai Viteazu area, Cluj County, in the perimeter of a private property. In the experimental field conditions (482.4 m2), the productions of the four onion varieties, reported to t/ha, in 2015, was a quantity of 49.02 t/ha. This year, the irrigation influenced in a positive very significant way the obtained onion production, regardless the biological material or the fertilization method.

Current Trends in Natural Sciences

Of all the factors that influence the storage capacity of horticultural products, the time of sto... more Of all the factors that influence the storage capacity of horticultural products, the time of storage in refrigerated conditions is of particular importance, because the delay in storage of fruits in refrigerated areas reduces their storage capacity and losses during storage increase. Taking into account that in current practice the increase of the period between harvesting and storage differs depending on transport and conditioning, we conducted research in pedoclimatic conditions on the Transylvanian plateau, on the influence of storage on the behavior of pears during storage. Curé pears harvested at the optimum time and stored within 24 hours of harvest, are generally better preserved, compared to the pre-stored fruits for 15 days at 9-12 °C temperature. The losses registered after 100 days of storage are on average by 7.3-14.1% lower, and the qualitative depreciations by 5.2-12.3%. Pears harvested 14 days earlier than the optimal time, behave better when stored if they were pre-store for 7 days at 9-12 °C.

Current Trends in Natural Sciences

The importance of bell peppers and its share in the culture has increased greatly in recent years... more The importance of bell peppers and its share in the culture has increased greatly in recent years, due to the intensification of demand for this product on the market. In the technology of capitalization of fresh bell peppers, the achievement of an appropriate technological flow requires many specific technical and organizational specifications. At the same time, it is necessary to maintain the quality of the peppers during different transport periods, in normal or refrigerated conditions. In the technological flow of capitalizing on bell peppers, the transit period can be extended depending on the hybrid by 7-10 days in uncooled spaces and with 20-32 days in cooled spaces, by covering the products packed in boxes with polyethylene foil to achieve a relative humidity of almost 98%. Covering the boxes with polyethylene foil reduces weight loss during transport with 4.57% in uncooled spaces and with 1.29% in refrigerated spaces. In 30 days of storage, the content of vitamin C in the Belladonna F1 hybrid decreased by 24 mg and with 21 mg in the Blondy F1 hybrid.

Current Trends in Natural Sciences ISSN (online) 2284-953X, 2017

Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One o... more Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One of the components of mushroom was a polysaccharide complex with a low molecular weight called α-1.4-Glucan, β-1.6-Glucan. The scientists reported that this polysaccharide had the strongest antitumor effect. It was selectively kill tumour cells without affecting normal cells. Mycelian biomass is a sterile grain substrate that has been inoculated and colonized with fungal mycelium. After the substrate is fully cured, it is dried and ground, and then used for chemical determinations. Mycelian biomass contains: residual cereals, fungal mycelium, metabolites and enzymes secreted by fungal mycelium. Mushroom mycelial biomass products contain a wide range of bioactive molecules and key immunomodulating beta-glucans and related hetero-polysaccharides. The beta-glucan levels in the studied mycelial biomass ranging from 1.17% in millet mycelial biomass to 1.79% in grain mycelial biomass.

Current Trends in Natural Sciences ISSN (online) 2284-953, 2017

Almond mushroom, Agaricus blazei Murrill, is the so-called secondary saprophyte, developing on pa... more Almond mushroom, Agaricus blazei Murrill, is the so-called secondary saprophyte, developing on partially processed substrate, in which microorganisms reduced complex ligno-cellulose compounds. Numerous authors have shown that due to the similar life cycle in the cultivation of almond mushroom technologies developed for white button mushroom may be applied. However, almond mushroom requires high temperature and high humidity as well as access to light to form fruiting bodies. In Brazil, due to the advantageous climatic conditions this species is frequently grown outdoors; however, in other countries-mainly due to its high temperature requirements-such cultivation system is risky and may only be successful during very warm summers. In this study, we analyzed four kind of compost studded by Agaricus blazei Murrill mushroom mycelium. We recorded every hour the air and compost temperature and the air relative humidity. The best studded compost was the classical, followed by synthetic and then by the mixt compost.

Current Trends in Natural Sciences ISSN (online) 2284-953X, 2017

Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, st... more Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, straw-bedded horse manure, chicken manure and gypsum. The substrate is made in two processes called Phase I (anaerobic) and Phase II (aerobic). Phase I includes mixing and moistening of the ingredients and a period of uncontrolled self-heating where temperatures will rise to 80ºC. Phase II starts with a pasteurization period of 8h at 56-60ºC and continues with a conditioning period at 45ºC for up to 7 days until volatile NH 3 has been cleared from the process by air. Quality parameters for compost cannot be established directly. Moisture and nitrogen contents and pH can be adjusted at the start of Phase I, but the values will be affected during processing. In this paperwork, we studied the physical properties (water content, electrical conductivity) and chemical composition (pH, organic matter, nitrogen, calcium, magnesium, ammonia) of four recipes of compost: classical, synthetic, mixt and original. During the experience, we recorded every hour the compost and the air temperature and the air relative humidity. The highest yield was obtained on synthetic compost with 42 kg mushrooms on 100 kg of compost.

"Lucrări ştiinţifice. Seria Horticultură" (ISSN 1454-7376), 2017

Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the ex... more Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the explosion of processed foods, frozen foods, fast food foods and those cooked for a long time that cannot provide the body with an intake enough vitamins. We no longer eat fruits, for example, but we consume packaged fruit juices, which, due to pasteurization and preservation, largely lose their vitamins. In the present paper, the content of C vitamin in processed tomatoes at different temperatures and for different periods of time was followed. As the processing temperature increases, there is also an increase in C vitamin loss. Maximum C vitamin loss occurred in 15 minutes of heating at 100 °C, and when the processing temperature drops, the additional C vitamin loss rate becomes smaller.

The cultivation of Pleurotus mushrooms has a number of advantages from the point of view of the g... more The cultivation of Pleurotus mushrooms has a number of advantages from the point of view of the growing technology, and from the economic point of view. Compared with other species of cultivated mushrooms, oyster mushroom are obtained more easily, have greater resistance to diseases, pests and greater variations in temperature, requires no expensive works of cultivation and maintenance. Nutrient substrate used is exploited potential crop cycle because after about 2.5-3 months can be reused in agriculture, as animal feed or soil conditioner. It is important to note that rapid movement of funds invested is given relatively short cycle of this culture. The profit earned relative to the amount invested in production costs, are between 50-100%. Analysing the results of production, the most effective method of disinfection is pasteurization, because by this method does not completely destroy the bacterial flora of the substrate, flora which helps develop the mycelium Pleurotus spp.

Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the ex... more Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the explosion of processed foods, frozen foods, fast food foods and those cooked for a long time that cannot provide the body with an intake enough vitamins. We no longer eat fruits, for example, but we consume packaged fruit juices, which, due to pasteurization and preservation, largely lose their vitamins. In the present paper, the content of C vitamin in processed tomatoes at different temperatures and for different periods of time was followed. As the processing temperature increases, there is also an increase in C vitamin loss. Maximum Cvitamin loss occurred in 15 minutes of heating at 100 °C, and when the processing temperature drops, the additional C vitamin loss rate becomes smaller

Agricultura, 2020

The nutritional value of vegetables is given by the high content of vitamins, minerals, carbohydr... more The nutritional value of vegetables is given by the high content of vitamins, minerals, carbohydrates, proteins, etc., with curative and medicinal properties (biopharmaceuticals). The potato, being rightly considered the "second bread of mankind" is used in large-scale processing with a growing trend of global growth, being an attribute of modern civilization. Potato tubers should retain their light flavor, firm texture and should break easily. At present, dehydration of cut potatoes is the main processing method. To be dehydrated potatoes can be sliced in different ways into rounds, prism cubes of different sizes. Another process is to obtain flakes (intended for the rapid preparation of puree). The vast majority of dehydrated potato production is destined for the bakery industry. Based on the laboratory analyzes and the results obtained in the case of the four potato varieties, the destination of the finished product will be taken into account when choosing the varieties...

Agricultura, 2020

The diversity of uses of pepper in obtaining various products and culinary preparations, as well ... more The diversity of uses of pepper in obtaining various products and culinary preparations, as well as its valuable content in nutrients explains the expansion of this crop. The nutritional value of pepper fruits is given by their content in carbohydrates (6-7%), proteins (1-1.3%), lipids (0.5-1%), vitamin C (100-300 mg / 100g substance fresh), vitamins A, P, B1, B2, B6, E, H and minerals such as potassium, phosphorus, calcium and iron, all of which sum up the dry matter. It can be seen that not the largest or most productive fruits lead to this result. In this study the highest values were registered for Paprica giallo with 13.76% soluble dry matter, respectively for the local variety with 9.34% soluble dry matter.

Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One o... more Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One of the components of mushroom was a polysaccharide complex with a low molecular weight called α-1.4-Glucan, β-1.6-Glucan. The scientists reported that this polysaccharide had the strongest antitumor effect. It was selectively kill tumour cells without affecting normal cells. Mycelian biomass is a sterile grain substrate that has been inoculated and colonized with fungal mycelium. After the substrate is fully cured, it is dried and ground, and then used for chemical determinations. Mycelian biomass contains: residual cereals, fungal mycelium, metabolites and enzymes secreted by fungal mycelium. Mushroom mycelial biomass products contain a wide range of bioactive molecules and key immunomodulating betaglucans and related hetero-polysaccharides. The beta-glucan levels in the studied mycelial biomass ranging from 1.17% in millet mycelial biomass to 1.79% in grain mycelial biomass.

Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, st... more Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, straw-bedded horse manure, chicken manure and gypsum. The substrate is made in two processes called Phase I (anaerobic) and Phase II (aerobic). Phase I includes mixing and moistening of the ingredients and a period of uncontrolled self-heating where temperatures will rise to 80ºC. Phase II starts with a pasteurization period of 8h at 56-60ºC and continues with a conditioning period at 45ºC for up to 7 days until volatile NH 3 has been cleared from the process by air. Quality parameters for compost cannot be established directly. Moisture and nitrogen contents and pH can be adjusted at the start of Phase I, but the values will be affected during processing. In this paperwork, we studied the physical properties (water content, electrical conductivity) and chemical composition (pH, organic matter, nitrogen, calcium, magnesium, ammonia) of four recipes of compost: classical, synthetic, mixt and original. During the experience, we recorded every hour the compost and the air temperature and the air relative humidity. The highest yield was obtained on synthetic compost with 42 kg mushrooms on 100 kg of compost.

In Romania, the onion acreage fell by 3.8 thousands ha between 2007 and 2014 and the production i... more In Romania, the onion acreage fell by 3.8 thousands ha between 2007 and 2014 and the production increased by 20.3 thousands tonnes. In 2014 the experimental group was directly sown, using four varieties of onion, two of red onion and two of white onion. The results show that both in the irrigated and non-irrigated variant, the differences of the productions obtained from Brunswick and Stuttgard varieties and Rosie de Aries variety (blank) are negative very significant and the production obtained from Density variety is positive insignificant compared with the production obtained from the blank.

Current Trends in Natural Sciences, 2021

Zizyphus jujuba Mill. belongs to the Rhamnales order, Rhamnaceae family, Rhamnus genus. The genus... more Zizyphus jujuba Mill. belongs to the Rhamnales order, Rhamnaceae family, Rhamnus genus. The genus includes about 40 species native to tropical and subtropical regions of both hemispheres, as well as the Mediterranean region. Species Zizyphus jujuba Mill. it is native to SW Asia, has ornamental features and is found spontaneously on the Danube coast. The first cultivated varieties were introduced at the Faculty of Horticulture in Bucharest in Shanxi Province, China in a joint research project in 1997. In our study, the fruits were harvested from two genotypes in the Botanical Park of Timisoara. For the harvested fruits were analyzed: fruit weight (g), seed weight (g), fruit length (mm), fruit width (mm) and chemical analyses were performed: soluble dry matter (%), C vitamin (mg 100 g-1), total potassium content (mg 100 g-1) and protein (%). In the analyzed fruits, the soluble dry matter varied between 28.3-29.81%, C vitamin between 247.97-288.17 mg 100g-1, proteins between 4.84-5.63%...

Current Trends in Natural Sciences, 2021

Traditional tomato varieties are of particular importance for vegetable cultivation, by capitaliz... more Traditional tomato varieties are of particular importance for vegetable cultivation, by capitalizing on the diversity of local populations and increasing the number of crops. The study of local populations of cultivated tomatoes determines the accumulation of additional knowledge on how the shape, size and taste of fruits evolve, helping to identify new varieties with a role in improving the productivity, quality and nutritional value of tomatoes. In this paper, 2 local varieties from the Cluj County area were studied, from the point of view of the dynamics of certain chemical components when, after harvest, the tomatoes are stored at different stages of maturity. The lowest water loss, of 7.5%, was presented by the pink variety, stored for 7 days at a temperature of 8 °C. Vitamin C was better preserved in the case of the red variety, presenting after 7 days of storage at 8 °C, values of 27.23% at green maturity and 46.58% at consumption maturity. The pectic substances, in the case ...

Plants, 2019

The vitamin content of cultivated mushrooms differs from one species to another, depending on the... more The vitamin content of cultivated mushrooms differs from one species to another, depending on their stage of development, the nutrient substrate used to produce them, and the microclimate in the culture space. Agaricus blazei Murrill is one of the most popular cultivated medicinal mushrooms, with scientifically proven therapeutic properties. Considering that the Agaricus spp. mushrooms culture substrate can be produced using various raw materials, in this paper we have studied the influence of the culture substrate using four types of substrate with different protein additions on the vitamin content of mushrooms. The food qualities of the Agaricus blazei Murrill mushrooms, evaluated by the chemical composition, generally revealed the product obtained on the classic compost, improved with the addition of proteinaceous of corn flour. Mushrooms harvested on this substrate have the highest levels of B1 (1151 μg 100g−1 dm), B9 (671 μg 100g−1 dm), B12 (906 μg 100g−1 dm), PP (55.33 μg 100g...

Sustainability

Mushroom cultivation is a source of organic, sustainable food that is growing rapidly to become a... more Mushroom cultivation is a source of organic, sustainable food that is growing rapidly to become a profitable sector of agriculture. Nutritional supplements and natural medicines are provided by many mushroom products, including the Agaricus blazei Murrill mushroom. In recent years, the classical culture system has begun to be used more in less-developed countries, providing an additional gain for locals. The content of the article is based on the deductive research method, starting from theory to practice. This paper aimed at the economic efficiency of the Agaricus blazei Murrill mushroom crop using four substrate recipes and two protein additives, following the economic efficiency of the crops and the composition of production costs for the classic semi-mechanized production system. According to prepared technological sheets, the principal component analysis of the main economic indicators highlighted the experimental variant V5 (Synthetic substrate, with 3% wheat bran protein addi...

In the last decade, it has been reported that the consumption of certain foods can have a positiv... more In the last decade, it has been reported that the consumption of certain foods can have a positive effect on an individual's health. Food provides not only energy, essential amino acids, fiber, vitamins and minerals, but also some active compounds, such as antioxidants (tocopherols, carotenoids, vitamin C, phenolic compounds, etc.) that can have various beneficial functions in the body. It is found that in almost every measurement the values from the field experience are lower, this fact being due to the extreme weather conditions in spring-summer 2019 and the destruction of approximately 70-75% of the field culture. But we also have exceptions: the diameter of the fruits from the De cayenne variety and those from the Arwad F1 hybrids is larger in the field culture than in the solarium culture by 0.21 mm for De cayenne and 1.93 mm for Arwad F1. The fruits are longer in solarium culture ranging between 9.13 cm (local variety) and 17.06 cm (Hyffae F1)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017

Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms conver... more Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be con...

The experimental group for the onion crop was sown in Mihai Viteazu area, Cluj County, in the per... more The experimental group for the onion crop was sown in Mihai Viteazu area, Cluj County, in the perimeter of a private property. In the experimental field conditions (482.4 m2), the productions of the four onion varieties, reported to t/ha, in 2015, was a quantity of 49.02 t/ha. This year, the irrigation influenced in a positive very significant way the obtained onion production, regardless the biological material or the fertilization method.

Current Trends in Natural Sciences

Of all the factors that influence the storage capacity of horticultural products, the time of sto... more Of all the factors that influence the storage capacity of horticultural products, the time of storage in refrigerated conditions is of particular importance, because the delay in storage of fruits in refrigerated areas reduces their storage capacity and losses during storage increase. Taking into account that in current practice the increase of the period between harvesting and storage differs depending on transport and conditioning, we conducted research in pedoclimatic conditions on the Transylvanian plateau, on the influence of storage on the behavior of pears during storage. Curé pears harvested at the optimum time and stored within 24 hours of harvest, are generally better preserved, compared to the pre-stored fruits for 15 days at 9-12 °C temperature. The losses registered after 100 days of storage are on average by 7.3-14.1% lower, and the qualitative depreciations by 5.2-12.3%. Pears harvested 14 days earlier than the optimal time, behave better when stored if they were pre-store for 7 days at 9-12 °C.

Current Trends in Natural Sciences

The importance of bell peppers and its share in the culture has increased greatly in recent years... more The importance of bell peppers and its share in the culture has increased greatly in recent years, due to the intensification of demand for this product on the market. In the technology of capitalization of fresh bell peppers, the achievement of an appropriate technological flow requires many specific technical and organizational specifications. At the same time, it is necessary to maintain the quality of the peppers during different transport periods, in normal or refrigerated conditions. In the technological flow of capitalizing on bell peppers, the transit period can be extended depending on the hybrid by 7-10 days in uncooled spaces and with 20-32 days in cooled spaces, by covering the products packed in boxes with polyethylene foil to achieve a relative humidity of almost 98%. Covering the boxes with polyethylene foil reduces weight loss during transport with 4.57% in uncooled spaces and with 1.29% in refrigerated spaces. In 30 days of storage, the content of vitamin C in the Belladonna F1 hybrid decreased by 24 mg and with 21 mg in the Blondy F1 hybrid.

Current Trends in Natural Sciences ISSN (online) 2284-953X, 2017

Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One o... more Agaricus blazei Murrill has indeed generated a lot of interest in the scientific community. One of the components of mushroom was a polysaccharide complex with a low molecular weight called α-1.4-Glucan, β-1.6-Glucan. The scientists reported that this polysaccharide had the strongest antitumor effect. It was selectively kill tumour cells without affecting normal cells. Mycelian biomass is a sterile grain substrate that has been inoculated and colonized with fungal mycelium. After the substrate is fully cured, it is dried and ground, and then used for chemical determinations. Mycelian biomass contains: residual cereals, fungal mycelium, metabolites and enzymes secreted by fungal mycelium. Mushroom mycelial biomass products contain a wide range of bioactive molecules and key immunomodulating beta-glucans and related hetero-polysaccharides. The beta-glucan levels in the studied mycelial biomass ranging from 1.17% in millet mycelial biomass to 1.79% in grain mycelial biomass.

Current Trends in Natural Sciences ISSN (online) 2284-953, 2017

Almond mushroom, Agaricus blazei Murrill, is the so-called secondary saprophyte, developing on pa... more Almond mushroom, Agaricus blazei Murrill, is the so-called secondary saprophyte, developing on partially processed substrate, in which microorganisms reduced complex ligno-cellulose compounds. Numerous authors have shown that due to the similar life cycle in the cultivation of almond mushroom technologies developed for white button mushroom may be applied. However, almond mushroom requires high temperature and high humidity as well as access to light to form fruiting bodies. In Brazil, due to the advantageous climatic conditions this species is frequently grown outdoors; however, in other countries-mainly due to its high temperature requirements-such cultivation system is risky and may only be successful during very warm summers. In this study, we analyzed four kind of compost studded by Agaricus blazei Murrill mushroom mycelium. We recorded every hour the air and compost temperature and the air relative humidity. The best studded compost was the classical, followed by synthetic and then by the mixt compost.

Current Trends in Natural Sciences ISSN (online) 2284-953X, 2017

Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, st... more Compost for the production of Agaricus blazei Murrill mushrooms, is produced from wheat straw, straw-bedded horse manure, chicken manure and gypsum. The substrate is made in two processes called Phase I (anaerobic) and Phase II (aerobic). Phase I includes mixing and moistening of the ingredients and a period of uncontrolled self-heating where temperatures will rise to 80ºC. Phase II starts with a pasteurization period of 8h at 56-60ºC and continues with a conditioning period at 45ºC for up to 7 days until volatile NH 3 has been cleared from the process by air. Quality parameters for compost cannot be established directly. Moisture and nitrogen contents and pH can be adjusted at the start of Phase I, but the values will be affected during processing. In this paperwork, we studied the physical properties (water content, electrical conductivity) and chemical composition (pH, organic matter, nitrogen, calcium, magnesium, ammonia) of four recipes of compost: classical, synthetic, mixt and original. During the experience, we recorded every hour the compost and the air temperature and the air relative humidity. The highest yield was obtained on synthetic compost with 42 kg mushrooms on 100 kg of compost.

"Lucrări ştiinţifice. Seria Horticultură" (ISSN 1454-7376), 2017

Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the ex... more Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the explosion of processed foods, frozen foods, fast food foods and those cooked for a long time that cannot provide the body with an intake enough vitamins. We no longer eat fruits, for example, but we consume packaged fruit juices, which, due to pasteurization and preservation, largely lose their vitamins. In the present paper, the content of C vitamin in processed tomatoes at different temperatures and for different periods of time was followed. As the processing temperature increases, there is also an increase in C vitamin loss. Maximum C vitamin loss occurred in 15 minutes of heating at 100 °C, and when the processing temperature drops, the additional C vitamin loss rate becomes smaller.