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This article describes benefits of the application of zinc oxide submicron particles (ZnO SMPs), zinc oxide nanoparticles (ZnO NPs) and ZnO NPs combined with silver NPs (ZnO + Ag NPs) in chrysanthemum micropropagation. Single node explants of Chrysanthemum × morifolium (Ramat.) Hemsl. ‘UTP Burgundy Gold (UBG)’ and ‘UTP Pinky Gold (UPG)’ were inoculated on the Murashige and Skoog (MS) medium and treated with 100 mg · L−1, 200 mg · L−1, or 400 mg · L−1 ZnO SMPs, ZnO NPs (1.5% H2O), ZnO NPs (6% H2O), ZnO + 0.1% Ag NPs (1.5% H2O), ZnO + 0.1% Ag NPs (6% H2O), ZnO + 1% Ag NPs (1.5% H2O) and ZnO + 1% Ag NPs (6% H2O). Generally, the tested materials stimulated the growth and development of plantlets. In ‘UBG’, the most prominent treatments affecting increases in the number of leaves, micropropagation coefficient, shoot length and shoot FW/DW weight included 400 mg · L−1 ZnO SMPs and 100 mg · L−1 ZnO NPs (6% H2O). In ‘UPG’, the treatments with 200 mg · L−1 ZnO + 0.1% Ag NPs (6% H2O) and 200 mg · L−1 ZnO + 1% Ag NPs (6% H2O) were the most successful. The latter treatment stimulated an intensive development of root systems in the two studied cultivars. High values of leaf area, perimeter and width were reported in both cultivars for 400 mg · L−1 ZnO + 1% Ag NPs (6% H2O). As compared to the control, the treated plants were characterised by a similar or, most often, lower content of chlorophylls and carotenoids. The randomly amplified polymorphic DNA (RAPD) and start codon targeted polymorphism (SCoT) marker system analyses of the 400 mg · L−1 ZnO SMPs/ZnO NPs/ZnO + Ag NPs-treated chrysanthemums confirmed their genetic fidelity with the control plants. The obtained results can be implemented in the commercial large-scale production of chrysanthemums.

Biscuits are characterized by their popular sweet taste, but they have a poor nutritional profile due to their high sugar and saturated fat content, along with low fibre levels. Their sweetness primarily comes from sucrose, which not only determines the flavour but also performs several technological functions, making it difficult to replace in pastry products. Commercial sweeteners and soluble fibres designed for pastry products are available. Therefore, it is necessary to test the feasibility of using these ingredients in biscuit formulations and assess their impact on biscuit quality. Concurrently, the correlation analysis of dough rheological parameters, structure, and instrumental texture parameters with sensory characteristics will help identify which parameters are strongly correlated and can be used to predict biscuit quality. The purpose of this study was to investigate the dough rheological properties, structure, texture, and sensory characteristics of biscuits in which sucrose was replaced by the commercial sweeteners Tagatesse, maltitol, and erythritol–stevia, with the addition of soluble fibres Nutriose® FB (wheat fibre) and PromOat 35 (oat fibre). At the same time, a correlation analysis was conducted between dough rheological parameters (stickiness, work of adhesion, dough strength) and biscuit quality parameters, such as water activity, water content, colour, texture (pore area, pore shape, pore elongation), and instrumental texture properties (hardness, brittleness, number of acoustic emission (AE) events, AE event energy), with sensory discrimination evaluated through a consumer test. The use of wheat and oat fibres in combination with sucrose resulted in biscuits with lower apparent density, increased porosity, and weaker texture (fracturability, hardness, number of AE events), yet they had better sensory properties compared to biscuits containing sucrose alone. Replacing sucrose with sweeteners combined with fibres led to a deterioration in the sensory quality of the biscuits and a significant change in the dough's rheological properties. Regardless of the type of sweetener, biscuits with wheat fibre were rated better than those with oat fibre. Of the tested sweeteners, only maltitol combined with wheat fibre resulted in a sensory quality similar to that of sucrose biscuits. Correlation analysis of all measured biscuit quality parameters showed that only the number of AE events had a strong positive correlation with all tested sensory attributes. Porosity was only correlated with sensory crispness, and fracturability was correlated with sweetness, taste, and overall acceptability. Therefore, it appears that the number of AE events recorded at the time of breaking may be a reliable parameter for predicting biscuit quality. [ABSTRACT FROM AUTHOR]

This work aimed to analyze the PAH content in products smoked in traditional smokehouses with direct and indirect heat sources and in an industrial way as an element of PAH content monitoring in Polish market products. This research material comprised 12 smoked meats (W) and 38 sausages (K), medium or coarsely minced. The content of benzo(a)pyrene and the total content of four marker PAHs was determined by GC-MS. The analysis showed a significantly higher level of PAH contamination in products smoked using traditional methods. The results also indicate that the natural casing is not a barrier against PAH contamination during traditional smoking, and a higher degree of meat fragmentation, together with a small cross-section, increases the PAH content in this technological group. Concentrations of benzo(a)pyrene exceeding the permissible levels were found in the sausages smoked for more than 60 min. As part of the strategies for reducing the PAH content, among others, changing the furnace to an indirect one, shortening the time, lowering the smoking temperature, using artificial casings or removing casings before consumption, drying the product surface before the smoking process, using seasoned and bark-free wood, as well as additional smokehouse equipment, are recommended. [ABSTRACT FROM AUTHOR]

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%. [ABSTRACT FROM AUTHOR]

Copyright of Progress in Plant Protection is the property of Institute of Plant Protection and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Chamomile plants (Chamomilla recutita L. Rausch) are often attacked by pests, which usually cause the decrease of raw material yield and its quality. The objects of field trial were two chamomile cultivars: Złoty Łan (4n) and Promyk (2n) cultivated under organic regime. The aim of this study was to evaluate of impact of the spinosad treatment and its time of application on two chamomile cultivars: cv. Promyk – 2n and cv. Złoty Łan – 4n exposed to insect pests.

Copyright of Progress in Plant Protection is the property of Institute of Plant Protection and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tomato is a widely cultivated and economically important crop worldwide. This study aimed to test the effect of light spectra used in indoor cultivation on the growth, biochemical profile, and resistance of Solanum lycopersicum 'Bawole Serce' seedlings against Alternaria alternata, Alternaria solani and Botrytis cinerea. During the phase of first leaf emergence, the seedlings were transferred to a semi-sterile growth room with a controlled environment (20°C, 18-h photoperiod, 50 µmol · m-2 · s-1 PPFD, 65% RH) for a 3-week cultivation period. Five light treatments differing in red/blue (R/B) light ratio were tested: I (LED tube; R/B 5.55), II (fluorescent tube; R/B 0.72), III (fluorescent tube; R/B 1.19), IV (LED panel; R/B 0.51), V (LED panel; R/B 0.20). The best parameters in terms of shoot length, shoot fresh and dry weights, and number of leaves were obtained in treatment I, in contrast to IV and V. Plants from treatments IV and V had the smallest leaf area, perimeter, vertical length, and horizontal width. As for the root system, the highest fresh weight, area, length of the longest root, total length, and the number of root tips and forks were found in treatments I and II. The least developed root systems were observed in IV and V. The greatest chlorophyll, carotenoids and anthocyanins accumulation was enhanced by treatment II. Treatments I-III stimulated the biosynthesis of phenolic compounds. The highest superoxide dismutase activity was detected in plants from treatments I and II. As for A. alternata and A. solani, the level of disease symptoms was significantly higher for treatments IV and V than for I-III. The highest/lowest level of B. cinerea infection was found in treatments II/I, respectively. The least susceptible to infection by all tested pathogens were leaves from treatment I. Light spectrum composition is of practical importance for tomato seedling production. [ABSTRACT FROM AUTHOR]

The educational aspects of sports were recognized during the development of sports along with its educational values, character formation, including the adherence to the fair play principle, primarily in English schools. Pierre de Coubertin, the founder of the modern Olympic Games, based his philosophy of Olympism on them, aiming for the development of athletes from diff erent nations. Łódź, a multicultural place a small center of games at the turn of the th and th centuries, was such a place. Sport and various forms of physical activity were the foundation for bringing together people from diff erent social, cultural, and religious backgrounds in this rapidly growing industrial city. The Western European genealogy of fair play contains elements of medieval chivalric ethos, ethical virtues of Renaissance courtiers, and the moral ideals of a th-century English gentleman. The supplement to the fair play idea also includes the ethical sports contexts present in the histories of local sports communities. The overview of selected documents presented in this article testifies to the significant role of sport, along with the fair play principle, in the creation of a common, multicultural, industrial city. It also encourages a brief presentation of pioneering actions aimed at popularizing sports with the fair play principle during the development of Łódź. [ABSTRACT FROM AUTHOR]

The population dynamics of Tetranychus urticae (two-spotted spider mite -- TSSM) are influenced by environmental factors, which were investigated to identify methods limiting the development and harmfulness of this pest. This paper presents findings from a laboratory study on the effect of spraying with water-based extracts of Mentha piperita and Tagetes patula plants on the growth rate of TSSM larvae and nymphs. The time required for the transformation of the larvae into protonymphs was longer for T. patula water- based extracts than extracts from M. piperita. Differences in the time of transformation from the nymphal stage to adult TSSM were also observed depending on the plant waterbased extracts, their concentration, and the host plant on which nymphs were developing. The use of 100 g · l-1 French marigold extract was associated with longer transformation time of nymphs on discs of pea leaves than all tested concentrations of French marigold extract applied to sugar beet leaves. Ten percent of the extracts from peppermint plants had a stronger limiting effect on TSSM nymphs on pea leaves than on bean or sugar beet leaves. [ABSTRACT FROM AUTHOR]

The Green Deal assumes a significant reduction in chemicals in agriculture production. Unfortunately, the problem of crop contamination due to the presence of pesticide residues in crops may be related to, among others, inappropriate techniques and conditions for performing chemical protection treatments by non-organic producers whose fields border on organic fields. Comparatively, in organic crops provided with simple plant cover, the average crop losses due to this pest were 19%, while in traditional crops free of any type of plant cover, the crop losses were 23% of the harvest [[3]]. Reducing the use of chemical plant protection products, increasing the area of organic crops in the EU and actions to protect biodiversity are currently the biggest challenge for agriculture, but also for Member States of the EU, which must take a number of economic and strategic actions [[1]]. [Extracted from the article]

The aim of this study was to develop a recipe for vegan muffins using wheat flour (100%) and a blend of whole-grain spelt flour (50%) and wheat flour (50%) enriched with microalgae (0, 0.5, 1.0, and 1.5% (g/100 g flour)). Replacing wheat flour with whole-grain spelt flour and adding microalgae while eliminating egg white from a recipe can affect the rheological properties of the dough and also the microstructure and texture of the muffins. The study analyzed the effects of the type of flour and the addition of microalgae on the rheological properties of the raw dough, measured through the oscillatory method, as well as the texture and microstructure, determined via X-ray microtomography. Additionally, the sensorial quality of the muffins was analyzed. The use of spelt flour in the formulation of muffins affected the rheological properties of the dough irrespective of the addition of microalgae. The dough made with spelt flour exhibited higher viscosity (consistency coefficient (K) was 74.7 Pa·sn), but it was more cohesive and less springy compared to the dough made with wheat flour alone, which had a K = 58.3 Pa·sn. Incorporating a mixture of spelt and wheat flour along with a 1.5% addition of microalgae made the dough more viscous (K = 118.6 Pa·sn), leading to a fine, porous microstructure (porosity was 69.7%) and a crumbly texture (hardness was 52.2 N) in the muffins. On the other hand, the wheat flour dough with 1.5% microalgae had a consistency coefficient of 69.3 Pa·sn, while the muffin porosity was 67.1% and the hardness 61.8 N. The microstructure had a strong effect on the texture of the muffin crumb. The new wheat flour products with microalgae exhibited a higher proportion of closed pores in their microstructure, whereas samples containing spelt flour and microalgae showed the opposite trend, with more open pores. The greatest difference in closed pores was observed with the addition of 1.5% of microalgae (33.4% in wheat muffins and 26.9% in spelled muffins). The presence of closed porosity contributed to the harder and less consistent texture observed in the muffins. However, despite the instrumental evaluation results, all the new products were accepted by consumers in terms of appearance, taste, and overall quality. [ABSTRACT FROM AUTHOR]