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Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-based products. The primary aim of this study was to examine and identify the sensory similarities and differences in soybean spreads consisting of vegetable purées—specifically, beetroot, pumpkin, broccoli, and carrot—with the addition of spices such as marjoram and cumin. The sensory assessment was conducted using the Quantitative Descriptive Analysis (QDA). Twenty-three descriptors were selected and defined following the profiling procedure. The sensory properties of soy-based spreads have been significantly altered by the addition of vegetable purées and spices. Adding vegetable purées reduced the intensity of soybean odour and flavour, lowered fatty notes, and resulted in a less dense texture, while enhancing vegetable odour and flavour. This also improved the moisture content and overall sensory quality of the spreads. Although spices did not notably enhance these sensory attributes, soy-based vegetable spreads remain an attractive option for unique vegetarian finger foods and lunch dishes, catering to diverse consumer preferences. The addition of vegetable purées and spices to spreads creates opportunities for innovative and flavourful plant-based options. [ABSTRACT FROM AUTHOR]

Rumex confertus is a rhizomatous, invasive, and difficult to control plant. Nevertheless, for sustainable agriculture, studies to biologically control R. confertus continue. Towards this, considerable attention has been devoted to investigating the emission of a wide array of volatile organic compounds (VOCs) from herbivore-damaged plants, which are known to induce protection measures in neighboring, undamaged plants. The goals of this study are to (1) determine if the profile of green leaf volatiles (GLVs), which are organic compounds naturally produced by undamaged plants, is similar to that provoked by the chemical stimulants Z-jasmone (ZJA) and dihydrojasmone (DJA), (2) establish if the Apion miniatum beetle's reproductive choices are influenced by their sex and mating status, and (3) assess if chemically stimulated GLV emissions can be used as signals to attract pests to R. confertus for biological control purposes. Synthetic forms of naturally produced Z-jasmone (ZJA) and dihydrojasmone (DJA), which can act as either an attractant or a repellent of various species of insects, were used to treat R. confertus. In olfactory analysis, the behavioral responses of individual insects to mated and unmated insects and to two GLV blends were evaluated. It was found that unmated male insects were fairly equally divided between going for food (Y-tube olfactometer arm with a GLV blend) and opportunities for reproduction (Y-tube olfactometer arm with unmated females). However, an increase in the GLV blend concentration attracted the insects. Meanwhile, unmated females were definitely indifferent to food and, independent of the GLV blend dose, were more interested in reproduction. Mated males, even with weak feed stimuli, increased their reproduction activity, in opposition to mated females. We provide evidence that synthetic GLV blends can be used to attract predators, making their use an effective means to biologically control R. confertus. The idea of applying synthetic GLVs as a biological control is based on the insects' mutual relationships, which work as follows: (i) mated males fully invade the weed, (ii) reproduction-driven females follow the mated males to R. confertus, and (iii) the unmated males follow the females with the purpose to reproduce. Therefore, all insect groups (mated and unmated males and females) can be induced to invade the weed. Upon feeding, the insects will damage the generative organs of R. confertus. We propose that the use of chemical stimulants to increase GLV emissions can be effectively used for weed (here R. confertus) control by attracting a plant pest (here A. miniatum). [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the effect of MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% of O2); medium oxygen packaging (50% O2, 50% N2); low oxygen packaging (5% O2, 5% CO2, 90% N2) and two types of polyethylene films of 54 and 39 µm thickness were used. The samples were stored at 4 ± 1C for 14 days. The films and MAP had a significant effect on color and weight loss of the mushrooms. In the case of texture, the gas composition alone exerts a significant effect. The optimal conditions for prolonging the shelf life of mushrooms were found for packaging with medium oxygen level and film of higher permeability. In optimal conditions, mushrooms were characterized by lightness of 93 and 85, and a browning index of 11 and 23 in 0 and 14 days of storage, respectively. Practical Application White button mushrooms are highly perishable. The average storage time of fresh mushrooms does not exceed 4 days. There is a pressing need for effective methods to extend the shelf life of these mushrooms. According to the presented results, it is possible to maintain the product visually acceptable up to 14 days for mushrooms packed with the usage of a 39 µm thick film type and modified atmosphere with a medium level of oxygen (50%). [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]

The paper deals with the chemical composition and antioxidant activity of aqueous extracts from leaves of two highbush blueberry varieties: 'Bluecrop' and 'Northland'. The study revealed differences in the content of the analyzed components. Leaves of cv. 'Bluecrop' were characterized by a higher content of chlorophyll, flavonoids and anthocyanins, while the leaves of cv. 'Northland' contained more reducing sugars and total phenolic acids, tannins, and essential oils. Capacity of neutralizing the free radicals (DPPH) in leaves of both tested cultivars was found at comparable levels. [ABSTRACT FROM AUTHOR]

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the 'Olbrzym z Halle' cultivar, followed by the 'Barcelonski' cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the 'Nottinghsamski' cultivar to 75% from the 'Webba Cenny' and 'Barcelonski' cultivars. [ABSTRACT FROM AUTHOR]