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In this study, ethylene vinyl alcohol copolymer (EVOH) and polypropylene/polyethylene (PP/PE) films combined with MAP packaging were developed to enhance the shelf-life of green and white asparagus spears. The scope of the research included measurements of weight loss, pH, acidity, color, texture, and sensory analysis as indicators of green and white asparagus spear quality for up to 17 days of storage at 2 and 10 °C. The application of modified atmosphere packaging combined with EVOH-based packaging material and refrigeration at 2 °C promoted a reduction in asparagus weight loss, preventing changes in color and texture as well as sensory quality, thereby extending the shelf-life of the asparagus. According to the obtained results, it was possible to maintain good quality of green and white asparagus for up to 17 and 10 days, respectively, when packed in MAP using EVOH-based packaging stored at 2 °C. Asparagus stored in packaging with PP/PE film showed lower quality during storage at 2 and 10 °C. These results suggest that EVOH films are potential candidates for advanced packaging materials for the asparagus packaging application. [ABSTRACT FROM AUTHOR]

Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans. [ABSTRACT FROM AUTHOR]

The aim of this study was to identify the allelopatic effect of the components of a mixture of essential oils (EO) contained in the buds and leaves of hazel ( Corylus L.) on herbivores. We examined the effect of these compounds on the choice of plants of two different hazel cultivars by Phytoptusavellanae Nal. (filbert big bud mite) and Myzocalliscoryli Goetze (filbert aphid), which are the most important pests of hazel in Poland and throughout the world. Our results show that plants of cv. ‘Mogulnus’ were more resistant than those of cv. ‘Barra’ to the feeding of mites and aphids in all study years. Using gas chromatography (GC) and GC/mass spectrometry methodology, we determined the qualitative and quantitative composition of EO in the buds and leaves of plants of these two hazel cultivars. The EO obtained from the analysed materials was a mixture of mono- and sesquiterpenes. The emission of volatile organic compounds from plants is known to repel or attract pests. The mixture of EO present in the hazel buds of cv. ‘Mogulus’, which is resistant to filbert big bud mite, was characterized by a high content of nerol, α-campholenol, methyl salicylate, spatulenol, β-caryophylene and δ-cadinene. In contrast, the leaves of this cultivar, colonized by filbert aphid but to a relatively small extent, contained greater quantities of nerol, α-campholenol, p-cymene, α-terpineol and germacrene D, than the leaves of cv. ‘Barra’, which is more accepted by aphids. However, the leaves of cv. ‘Barra’ were characterized by a considerably high content of menthol, limonene, isomenthone, methyl salicylate and L-menthone. [ABSTRACT FROM AUTHOR]