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• W4386417616 endingPage "110088" @default.
• W4386417616 startingPage "110088" @default.
• W4386417616 abstract "Due to the emphasis on sustainable development and environmental protection, searching for new technologies in the production of fruit and vegetables is essential. Organic farming using natural preparations is aimed to produce healthy food, rich in nutrients that is unmodified and uncontaminated. Pepper fruit is characterized by its valuable chemical composition and dietary and taste values. The available information on the influence of natural preparations on pepper fruit is insufficient. Therefore, this study was aimed at evaluating the influence of the natural preparations and plant extracts, such as organic fertilizer - Bio-algeen S90, growth and development stimulator - Natural Crop® SL, nettle extract (fertilizer with a killing and nutritional effect) on the chemical composition, structure (image texture), and sensory quality of Devito F1 and Sprinter F1 pepper fruit in organic greenhouse cultivation under the conditions for organic farming. The combination of measurements of chemical properties, flesh image features, and sensory analysis for assessing the quality of pepper treated with these preparations is a great novelty of this study. The obtained results showed that the use of Bio-algeen S90 and Natural Crop® SL had an impact on the increase in the total yield compared to the control samples. Furthermore, the application of Bio-algeen S90 and Natural Crop® SL increased the content of nutrients and health-promoting compounds, such as total sugars, l-ascorbic acid, total polyphenols, and carotenoids for both pepper cultivars Devito F1 and Sprinter F1. The applied natural preparations had an impact on the flesh structure, which was greater for pepper Devito F1. The selected image textures allowed for distinguishing pepper slices in terms of natural preparations with higher accuracies for Devito F1 than Sprinter F1. However, in the case of both cultivars, the samples treated with NaturalCrop® SL were the most different from the control. Natural preparations were not affecting significantly the sensory attributes of pepper fruit. All treated samples were characterized by high sensory quality." @default.
• W4386417616 created "2023-09-05" @default.
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• W4386417616 date "2024-01-01" @default.
• W4386417616 modified "2023-09-27" @default.
• W4386417616 title "The influence of natural preparations on the chemical composition, flesh structure and sensory quality of pepper fruit in organic greenhouse cultivation" @default.
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• W4386417616 doi "https://doi.org/10.1016/j.foodcont.2023.110088" @default.
• W4386417616 hasPublicationYear "2024" @default.
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