Authors:J. Gvozdenović, V. Lazić, J. Budinski-Simendić, and S. Popović
The etheric oil components in garlic are proven to have numerous positive effects on human health, and powdered garlic has long been widely used in both the food industry and private households. In order to prolong the stability of etheric oil components, different combinations of packaging materials are used for the storage of powdered garlic. Since the quality of dehydrated powder depends on the packaging used, the investigation was aimed to determine the effects of packaging material types on etheric oil content in industrially powdered garlic over the storage period. Powdered samples were analysed immediately after production and during long periods of storage (after 30, 90, 120, 180 and 270 days). The investigations were focused on the correlation between packaging materials performances (light, water vapour and air permeability), and the changes of etheric oil and moisture content in powdered garlic. In order to describe the changes in etheric oil content during time, as well as to predict changes in packed powdered garlic, a statistical procedure was applied for all examined packaging materials and curve fitting data were estimated (the least square approach).
Authors:B. Krstić, Đ. Gvozdenović, S. Pajević, and L.J. Merkulov
Received: 17 April, 2001; accepted: 31 July, 2001 A study was conducted on the seed of eight commercial pepper varieties developed at the Institute of Field and Vegetable Crops, Novi Sad, Yugoslavia. The analysis of anatomical parameters observed on dissected seeds indicated the presence of significant quantitative differences between the varieties. Significant differences also existed in the dynamics of germination. The analysed seeds did not differ in the contents of nitrogen, phosphorus and sodium, but variability was recorded for the potassium and calcium contents. The variety Atina had the highest contents of macroelements and total ash. The oil content in the seed ranged from 10.78% to 21.00% (in Vranjska and Matica, respectively). The quantities of fatty acids varied from one variety to the other, but there were no qualitative differences. Pepper seeds had high average contents of unsaturated fatty acids, especially linoleic and oleic (61.00% and 12.8%, respectively).