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Jerusalem artichoke tubers (Helianthus tuberosus) are distinguished by their protein, minerals (potassium, calcium, magnesium, iron, etc.) and inulin content. Inulin can be used in the diet of diabetics as a substitute of sugar, without having an impact on blood glucose. At the same time, an international study had shown that due to their inulin content, regular consumption of Jerusalem artichoke tubers can help to prevent type 2 diabetes. In this paper are presented the results of the researches performed to achieve a functional ingredient (powder) with high nutritional value by processing of Jerusalem artichoke tubers. Thus, the Jerusalem artichoke tubers (Red Jerusalem artichoke and White Jerusalem artichoke varieties) were subjected to a convective drying process at 50°C, to protect bioactive components (vitamins, phenolic compounds, etc.) to a moisture content that allow their milling and turning them into powder and, at the same time, their stability in terms of quality. The achieved functional ingredient was evaluated sensory, physicchemically and microbiologically. The powder obtained from Jerusalem artichoke tubers is characterized by their inulin-type fructans (51.60... 57.45%), crude fiber (6.85...8.27%), total polyphenols (18.51... 44.03 mg GAE/g), proteins (8.75...9.26%), iron (12.45...13.88 mg/100g), potassium (1905.44...2100.35 mg/100g), calcium (50.21...57.45mg/100g), magnesium (84.55...89.95mg/100g) and phosphorus content (300.12...345.35 mg/100g). At the same time, powder achieved from Jerusalem artichoke tubers has antioxidant potential. Due to its complex biochemical composition, the functional ingredient achieved from Jerusalem artichoke tubers can be used to fortify food and also as a sweetening agent for products destined to diabetics.

Pickling cucumbers are highly important both for fresh consumption and for canning industry. This study aimed to compare differences in yield and quality of eight pickling cucumber cultivars, including ‘Cor 12004’, ‘IGG 2010’, ‘IGG 2020’, ‘SM 5322’, ‘SM 5323’, ‘Zayin 201’, ‘Zayin 175201’ and ‘Trilogy’. The cucumber cultivars were laid out in a high tunnel crop and evaluated for vegetative traits (i.e. vine length, nodes per vine and branches per vine), yield attributes (i.e. fruits per main stem, average weight of fruit and fruits weight per plant) and fruits quality components (nitrate, phosphate and potassium mg kg-1). The results showed significant differences (P12 cm), revealed a declining value with increase in the cucumber length. The study findings suggest that irrespective of the cultivar, the amount of nitrate was higher in shorter cucumbers (6-9 cm length) although allrecorded values (between 192.7 and 364.3 mg kg-1 fresh matter) being under maximum accepted limit concentrations. The amount of phosphate was higher in medium to long cucumbers, while the amount of potassium was higher in shorter cucumbers.