QUALITY CHANGES IN GREAT PUMPKINS AND COLOURED POTATOES DURING STORAGE

ISSN 1644-0692 www.ct.medi.pl Act Sci. Pol. Hortorum Cultus, 14(5) 2015, 121-132 QUALITY CHANGES IN GREAT PUMPKINS AND COLOURED POTATOES DURING STORAGE Elvyr Jrienė 1, Honort Dnilčenko 1, Nijolė Vitkevičienė 1, Edit Juknevičienė 1, Mrek Gjewski 2, Živilė Juknevičienė 1, Ntlij Chupkhin 3 1 Aleksndrs Stulginskis University, Lithuni 2 Wrsw University of Life Sciences SGGW, Polnd 3 Immnuel Knt Bltic Federl University, Kliningrd Russi Astrct. Hrvested pottoes nd pumpkins re usully stored efore processing or consumption. This mkes it criticl to understnd the effect of storge on the chemicl composition chnges in these products. Prolonged storge cn cuse decrese/increse or mintin the level of some nutrient. The ojective of this study ws to investigte the chnges in chemicl composition during storge of the gret pumpkin cvs. Justynk F 1, Krowit, Amzonk fruit flesh nd the coloured fleshed potto cvs. Blue Congo, Vitelotte nd Blue Dnue tuers. Stndrd methods were pplied to determine the following: dry mtter, crude fire, crude sh nd weight loss. After four months of storge, the dry mtter content significntly incresed in ll potto cultivrs tuers. The lrgest increse in dry mtter ws mesured in tuers of Blue Congo (2.34%). During storge, crude sh content chnged non-significntly in ll cultivrs. Crude fire content decresed significntly in Blue Dnue (1.02%) nd Vitelotte (0.50%) tuers. After four months of storge the lrgest weight losses were found in tuers of Vitelotte. After storge period dry mtter significntly decresed in ll tested pumpkin cultivrs. The mximum dry mtter nd weight loss decrese ws found in flesh of Justynk F 1 (5.36%). The content of crude sh tended to increse in flesh of ll cultivrs, ut no significnt differences were found efore nd fter storge period. Crude fire content significntly decresed in ll pumpkin cultivrs. The highest crude fire decrese ws found in flesh of Justynk F 1 (17.05%). Key words: gret pumpkin, coloured fleshed potto, storge, qulity Corresponding uthor: Nijolė Vitkevičienė, Aleksndrs Stulginskis University, Studentu str. 11, Akdemij, LT-53361 Kuno district, Lithuni, e-mil: nilkute10@gmil.com Copyright y Wydwnictwo Uniwersytetu Przyrodniczego w Lulinie, Lulin 2015

122 E. Jrienė, H. Dnilčenko, N. Vitkevičienė, E. Juknevičienė, M. Gjewski... INTRODUCTION Potto is one of the most importnt vegetle nd prt of dily food utiliztion of lmost ll of the world popultion [Mthur 2003]. The nutrient vlue of potto is excellent s it hs crohydrte in undnce, protein of superior qulity, minerls nd fiers in pprecile mount [Srivstv nd Kumr 2012]. Recently, colored (yellow-, rednd purple-fleshed) pottoes hve ttrcted the ttention of investigtors s well s consumers due to their ntioxidnt ctivities, tste nd ppernce. The ntioxidnt ctivity in colored pottoes is ssocited with the presence of polyphenols nthocynins, flvonoids, crotenoids, scoric cid, tocopherols, lph-lipoic cid nd selenium [Jnsen nd Flmme 2006, Jrienė et l. 2013]. Pumpkins re lso rich in crohydrte nd minerls nd re cheper source of vitmins, especilly crotenoid pigments, which hve mjor role in nutrition in the form of pro-vitmin A, ntioxidnts, when used t ripening stge [Dutt et l. 2006]. Hrvested pottoes cn e stored for up to one yer efore eing processed or consumed [Herrmn et l. 1996]. Pottoe storge, even under the est conditions, ffects the chemicl composition of the tuers. The qulittive fetures of pottoes cn depend on vrious fctors occurring oth during cultivtion nd storge. Storge losses of pottoes re often specified s weight nd qulity losses nd re cused minly y respirtion, sprouting, spred of diseses, dehydrtion, chnges in chemicl composition of the tuer or dmge y extreme tempertures [Brook et l. 1995, Wszelczynsk et l. 2007, Prnitienė et l. 2008]. Pumpkin hs lso long storge cpcity. Well mtured pumpkin fruits cn e stored for 2 4 months under norml home conditions. The est time for hrvesting is when they re ripped nd cn e esily picked. Then the most iologiclly ctive mterils nd pltility remin. According to Rhmn et l. [2013] the nutritionl vlue of stored pumpkin fruit deteriortes during storge t higher temperture (27 31 C). The mjority of the physico-chemicl chnges tht occur in the hrvested commodities re relted to oxidtive metolism, which is highly correlted with chnge in qulity nd storge durtion [Gree nd Arseth 1993, Brook et l. 1995, Miti et l. 2006]. The im of this reserch ws to investigte the chnges in the chemicl composition during storge of the gret pumpkin cvs. Justynk F 1, Krowit, Amzonk fruit flesh nd the coloured fleshed potto cvs. Blue Congo, Vitelotte nd Blue Dnue tuers. MATERIALS AND METHODS Mterils. The following gret pumpkin nd coloured fleshed potto cultivrs were selected for the investigtions: Cucurit mxim D. Justynk F 1, Krowit nd Amzonk, grown in ecologicl frm in Kuns district; Solnum tuerosum L. the lue fleshed potto Blue Congo, Vitelotte nd yellow fleshed potto 'Blue Dnue', grown in ecologicl frm in Prieni district. Storge conditions. Pottoes nd pumpkins were hrvested in Septemer. Pottoes were stored in no fenestrte polyethylene gs of 120 μm thickness, seprtely for ech Act Sci. Pol.

Qulity chnges in gret pumpkins nd coloured pottoes during storge 123 cultivr t temperture of 5 6 C nd reltive humidity of 85 75%. Pumpkin fruits were stored t temperture of 15 C, reltive humidity 70%. Potto tuers nd pumpkins of every tretment (four replictions for storge reserches nd three replictions for determintion of chemicl composition) were stored for four months (from Octoer until Jnury). Preprtion of the smples. The peel nd seeds of pumpkin fruits were removed nd the flesh cut into 2 3 mm thick slices. Potto tuers were rushed, wshed nd sliced (1.0 1.5 mm thick). Prepred pieces of rw mteril uniformly lyered in try were dried for 24 hours t temperture of 55 C in dryer with system forced ir flow (Venticell 111-Comfort). The dried mteril ws ground on GRINDOMIX GM-200 knife-mill. The otined flour ws pcked in irtight continers prior to use. Proximte nlysis. Every month in triplicte mesurements the content of dry mtter ws determined y drying smples t temperture of 105 C until the constnt weight [ISO 751:2000]. Contents of crude fier nd crude sh were determined ccording to the method of Heneerg-Shtomn [Methodenuch-VDLUFA 1983 1999]. Weight losses were ssessed nd estimted efore nd fter the storge. The weight of pumpkin fruits nd potto tuers ws determined y weighting on electronic scles (±0.001 g.). Dt ws provided in percentge. Chemicl nlysis of potto tuers nd pumpkin fruits were conducted in the lortory of Food Rw Mterils, Agronomicl nd Zoo-technicl Investigtions nd in the lortory of Food Technologies of Institute of Agriculture nd Food Sciences t the Aleksndrs Stulginskis University. Sttisticl nlysis. The experimentl dt ws sttisticlly processed y the dispersion nlysis method (ANOVA), softwre STATISTIKA 7.0 (SttSoft, USA). Tukey test (p < 0.05) ws pplied to estimte sttisticl significnce of differences. Arithmetic mens nd stndrd devitions of reserch dt ws clculted. Verticl rs grphed in figures indicted stndrd devition. RESULTS AND DISCUSSION Pumpkins. Dry mtter is one of the most importnt indictors of chemicl composition, which ensures the qulity nd output of the recycled products. Gret pumpkins tht re grown in Lithuni cn ccumulte 7.41 22.20% of dry mtter [Dnilcenko et l. 2007]. According to literry dt, efore storge the fruits of pumpkins hve higher mount of dry mtter thn fter storge period [Biesid et l. 2009, Nwirsk- Olszńsk 2011]. Sojk et l. [2014] lso estlished lower dry mtter content in pumpkin fruits fter storge. The results of our study showed tht the mount of dry mtter in ll tested pumpkin cvs. fruit flesh decresed with incresing storge period (fig. 1). The loss of dry mtter cn e relted with the generl nturl chnges in the pumpkin fruits during mturtion nd storge [Arvyo-Ortiz et l. 1994, Icuzzo nd Dll-Costy 2009]. The flesh of cv. Justynk F 1 ccumulted the highest mount of dry mtter (t the eginning of storge period 15.80%), however the mximum dry mtter decrese ws lso indicted in the flesh of this cultivr (5.36%). Significnt differences in dry mtter content etween the pumpkin cultivrs were found throughout the Hortorum Cultus 14(5) 2015

Crude sh % Dry mtter % 124 E. Jrienė, H. Dnilčenko, N. Vitkevičienė, E. Juknevičienė, M. Gjewski... whole storge period. The respirtory process depletes crohydrtes, orgnic cids, fts nd other sustnces, which results losses in dry mtter during storge. 20 18 16 * 14 12 10 c Justynk F1 Krowit Amzonk 8 c 6 4 Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 1. Dry mtter content in different pumpkin cultivr fruits during storge period, % 11 10 * 9 Justynk F1 8 Krowit 7 Amzonk 6 5 Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 2. Crude sh content in different pumpkin cultivr fruits during storge period, % Minerls re nturlly occurring inorgnic sustnces with definite chemicl composition nd n ordered tomic rrngement [Rumez et l. 2006]. Vegetles re the excellent source of minerls. Minerls re very importnt nd essentil ingredients of diet required for norml metolic ctivities of ody tissues. Out of 92 nturlly occur- Act Sci. Pol.

Crude fire % Qulity chnges in gret pumpkins nd coloured pottoes during storge 125 ring minerls 25 re present in living orgnisms. They re constituents of ones, teeth, lood, muscles, hir nd nerve cells. It ws found, tht the fruits of cv. Amzonk re rich in crude sh (9.27% in dry mtter). From Octoer to Jnury the content of crude sh tended to increse in ll cultivrs flesh in Justynk F 1 (6.15 %), in Krowit (4.37 %), in Amzonk (5.72 %) (fig. 2). By other uthors similr results were estimted tht during storge in pumpkin flesh incresed the content of different minerls [Akwowo 2000, Nwirsk-Olszńsk 2011]. No significnt differences in quntity of crude sh were found efore nd fter storge period. Fresh pumpkin fruits re good source of fire. The mjority of studies indicte tht n increse in either solule or insolule fire intke increses postmel stiety, decreses susequent hunger, hve protective effect for middle-ged women on rest cncer incidence [Willett et l. 1992, Howrth et l. 2001]. Reduced risk for coronry hert disese ws ssocited with greter intke of fire from vegetle foods [Threpleton et l. 2013]. According to our results the highest mount of crude fire ws fixed in flesh of cv. Amzonk (15.61%). The vlues of crude fire in ll tested pumpkin cultivrs showed progressive decrese during the whole storge period t 15 C nd t reltive humidity of 70% (fig. 3). The mximum crude fire decrese ws identified in flesh of cv. Justynk F 1 (17.05%). The verge crude fier decrese in pumpkin cultivrs ws 13.68%. Nwirsk-Olszńsk [2011] noticed tht fter 3 months of storge smller quntities of fire frction NDF nd ADF hve een identified in Cucurit mxim fruits. This my e relted to lower crude fier content. Crude fier cn decrese due to hemicellulose nd other structurl polyscchrides degrdtion during storge [Wni nd Sood 2014]. Loss in weight for ll three pumpkin cultivrs incresed with incresing storge period. Hrvested vegetles continue to respire nd loose wter [Thompson 1996, Burdon 1997]. It ws oserved tht cv. Justynk F 1 suffered significntly higher weight loss compred to cvs. Krowit nd Amzonk (fig. 4). The loss ws 5.36% fter 18 16 14 12 10 * Justynk F1 Krowit Amzonk 8 6 Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 3. Crude fire content in different pumpkin cultivr fruits during storge period, % Hortorum Cultus 14(5) 2015

Weight loss % 126 E. Jrienė, H. Dnilčenko, N. Vitkevičienė, E. Juknevičienė, M. Gjewski... 6 * 5 4 Justynk F1 3 2 Krowit Amzonk 1 0 c c d d d c Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 4. Weight losses in different pumpkin cultivr fruits during storge period, % four months of storge for Justynk F 1. Significnt differences in weight loss etween the pumpkin cultivrs were found from second to fourth month of storge. Pottoes. The mount of dry mtter of potto tuers is one of the min indictors of qulity of chemicl composition in determining the processing of the product qulity nd yield. Depending on the cultivr, the mounts of dry mtter in potto tuers could rnge from 16 to 32% of fresh mteril [Hssnpnh et l. 2011]. Our results showed tht the dry mtter content t the eginning rnged from 15.21% (cv. Blue Dnue ) to 21.60 % (cv. Vitelotte ). After period of four months of storge, the dry mtter content significntly incresed in ll potto cultivrs tuers (fig. 5). The lrgest increse in dry mtter ws mesured in tuers of cultivr Blue Congo (2.34%), the smllest increse Blue Dnue (1.83%). Chnges of dry mtter content during storge period cn e relted to the increse in the trnspirtion rte of the tuers due to tuer life processes [Burton et l. 1992, Glourd et l. 2013]. Potto, s mjor stple food crop, ply n importnt role to comt minerl deficiencies through its reltively high minerl content. Vrition in sh my e vrietl chrcter [Sndhu nd Prhwk 2002]. The reserch performed y us indictes tht the crude sh content of tested potto cultivrs t the eginning rnged from 5.33 to 6.50%. The highest mount of crude sh ws ccumulted in cv. Blue Dnue potto tuers. After period of four months of storge, crude sh content didn t show ny significnt chnge (fig. 6). The sprse informtion ville indictes tht chnges in sh content during storge re insignificnt. Tom et l. [1978] lso reported tht the totl sh content of two cultivrs t 3 C or of six cultivrs t 7 C over period of four to eight months of storge hsn t chnged. Another nutritionlly importnt component of tuer is dietry fire, which is mde from insolule of cellulose frctions (cellulose nd lignin), pectins nd hemicelluloses (solule cellulose frction) [Gumul et l. 2011]. It ws found tht fire content of potto tuers differed significntly in ll cultivrs. The highest fire content 2.95% ws recorded in cv. Blue Dnue nd the lowest 1.12% were oserved in cv. Blue Congo. Act Sci. Pol.

Crude sh, % Dry mtter, % Qulity chnges in gret pumpkins nd coloured pottoes during storge 127 25 22 * Vitelotte 19 16 Blue Congo Blue Dnue 13 10 Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 5. Dry mtter content in different potto cultivrs tuers during storge period, % 7 6,5 6 5,5 5 * Vitelotte Blue Congo Blue Dnue 4,5 4 Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 6. Crude sh content in different potto cultivrs tuers during storge period, % After storge period crude fire mount decresed non-significntly in cv. Blue Congo, ut in cvs. Blue Dnue nd Vitelotte decresed significntly (fig. 7). It could e conducted tht the min fctor influencing the different chnges of fire ws the cultivr. During the potto tuers storge period the ctivity of enzymes ecomes ctive s much s possile ecuse the dormncy stge ends nd the polyscchrides Hortorum Cultus 14(5) 2015

Weight loss, % Crude fire, % 128 E. Jrienė, H. Dnilčenko, N. Vitkevičienė, E. Juknevičienė, M. Gjewski... 4 * 3 c Vitelotte 2 1 c Blue Congo Blue Dnue 0 Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 7. Crude fire content in potto cultivrs tuers during storge period, % 5 * 4 Vitelotte 3 2 c Blue Congo Blue Dnue 1 c 0 d d c d Octoer Novemer Decemer Jnury Months of storge * different letters indicte sttisticl differences, p < 0.05 Fig. 8. Totl weight losses in potto cultivrs tuers during storge period, % were hydrolysed till monoscchrides (glucose, xylose etc.), which re directly prticipting in the process of the tuers respirtions. The most importnt mens of weight loss re: respirtion, evportion nd sprouting. The gents, which influence the extent of weight loss re: qulity of potto skin s well s injury during hrvesting nd storing; temperture, humidity during storge; length of storge s well s susequent sprouting [Aong et l. 2009]. The result of our reserch showed tht fter the four month storge periods the weight losses were e- Act Sci. Pol.

Qulity chnges in gret pumpkins nd coloured pottoes during storge 129 tween 2.66 nd 4.06% (fig. 8.). All potto cultivrs showed grdul weight loss during storge period t temperture (5 6 C) nd reltive humidity (85 90%). It ws oserved tht cv. Vitelotte suffered significntly more weight compred to cvs. Blue Congo nd Blue Dnue. It my e due to the more openings of lenticels thn other cultivrs. Less weight loss in cultivrs Blue Congo nd Blue Dnue my e due to etter integrity of skin tissues. CONCLUSIONS After four months of storge dry mtter significntly decresed in fruits of ll tested pumpkin cultivrs. Crude sh content hd tendency to increse in ll cultivrs: Justynk F 1 (6.15%), Krowit (4.37 %), Amzonk (5.72%). The content of crude fire ws significntly lower in ll pumpkin cultivrs compred with the eginning of the storge. The est time to consume pumpkin fruits is primrily in their fresh stte or in the three months fter the hrvesting (until the end of Novemer), sed on n ssessment of dry mtter nd weight loss results. After four months of storge, the dry mtter content significntly incresed in tuers of ll potto cultivrs. Crude fire content showed tendency to decrese in cultivr Blue Congo (0.08%), ut in cvs. Blue Dnue (1.02%) nd Vitelotte (0.50%) decresed significntly. During storge, crude sh content chnged non-significntly in ll cultivrs. After four months of storge the lrgest weight losses were clculted in tuers of cultivr Vitelotte. Further studies re required to optimize the storge conditions for gret pumpkins nd colored pottoes for mintining etter fruit qulity during storge. ACKNOWLEDGEMENT This puliction is funded y Europen Socil Fund nd the Budget of the Repulic of Lithuni (project Eurek E! 6855 ECORAW Higher functionlity food products from orgnic vegetle rw mterils ). REFERENCES Aong, G.O., Okoth, M.W., Kruri, E.G., Kir, J.N., Mthooko, F.M. (2009). Nutrient contents of rw nd processed products from Kenyn potto cultivrs. J. Appl. Biosci., 16, 877 886. Akwowo, E.U., Ndon, B.A., Etuk, E.U. (2000). Minerls nd ntinutrients in ftuted pumpkin. Food Chem., 2, 235 240. Arvyo-Ortiz, R.M., Grz-Orteg, S., Yhi, F.M. (1994). Posthrvest response of winter sqush to hot-wter tretment, temperture nd length of storge. Hort Technol., 4, 253 255. Biesid, A., Nwirsk, A., Kuchrsk, A., Sokół-Łętowsk, A. (2009). The effect of nitrogen fertiliztion methods on yield nd chemicl composition of pumpkin (Cucurit Mxim) fruits efore nd fter storge. Veget. Crops Res. Bull., 70(1), 203 211. Brook, R.C., Fick, R.J., Forush, T.D. (1995). Potto storge design nd mngement. Am. Potto J., 72, 463 480. Hortorum Cultus 14(5) 2015

130 E. Jrienė, H. Dnilčenko, N. Vitkevičienė, E. Juknevičienė, M. Gjewski... Burdon, J.N. (1997). Posthrvest hndling of tropicl nd sutropicl fruits for export. In: Posthrvest physiology nd storge of tropicl nd sutropicl fruits, Mitr, S. (ed.). CAB Interntionl, UK, 1 19. Burton, W. G., vn Es, A., Hrtmns, K.J. (1992). The physics nd physiology of storge. In: The Potto Crop, Hrris, P.M. (ed.). Chpmn nd Hll, London, UK. Dnilcenko, H., Jriene, E., Puluskiene, A., Gjewski, M. (2007). Nutritionl nd technologicl vlue of different cultivrs of pumpkin. In: Spontneous nd induced vrition for the genetic improvement of horticulturl produces, Nowczyk, P. (ed.). Univ. Press Univ. of Technology nd Life Sciences in Bydgoszcz, 89 94. Dutt, D., Chudhuri, U.R., Chkrorty, R. (2006). Effect of therml tretment on the β-crotene content, colour nd texturl properties of pumpkin. J. Food Sci. Technol., 43(6), 607 611. Glourd, R., Murniece, I., Krklin, D. (2013). The mount of ft sored y non-stored nd stored. pottoes fter frying nd rosting. Internt. J. Biosci. Biochem. Bioinform., 3(4), 345 348. Gree, T., Arseth, L.I. (1993). Universl stores for fresh plnt products. Melding Inst. Tekniske- Fg Norges Lndrukshogskole, 20 21 (in Norwegin). Gumul, D., Zioro, R., Nog, M., St, R. (2011). Chrcteristion of five potto cultivrs ccording to their nutritionl nd pro-helth components. Act Sci. Pol. Technologi Alimentri, 10(1), 73 81. Hssnpnh, D., Hssndi, H., Azizi Chkherchmn, S.H. (2011). Evlution of cooking qulity chrcteristics of dvnced clones nd potto cultivrs. Am. J. Food Tech., 6, 72 79. Herrmn, T., Love, S., Shfii, B., Dwelle, R. (1996). Chipping performnce of three processing potto cultivrs during long-term storge t two temperture regimes. Am. J. Potto Res., 73(9), 411 425. Howrth, N.C., Sltzmn, E., Roerts, S.B. (2001). Dietry fier nd weight regultion. Nutr. Rev., 59(5), 129 139. Icuzzo, F., Dll-Cost, L. (2009). Yield performnce, qulity chrcteristics nd fruit storility of winter sqush cultivrs in su-humid res. Sci. Hortic., 120. 330 335. Jnsen, G., Flmme, W. (2006). Coloured pottoes (Solnum tuerosim L.) nthocynin content nd tuer qulity. Genetic. Res. Crop Evol., 53, 1321 1331. Jrienė, E., Vitkevičienė, N., Chupkhin, N., Poltvsky, R.L., Kit, A. (2013). Antioxidnt compounds nd ntioxidnt ctivity in lue-fleshed pottoes. Rurl development 2013: The sixth interntionl scientific Conference Proceedings. ASU, Lithuni, 119 122. LST ISO 751:2000. Fruit nd vegetle products. Determintion of wter-insolule solids (idt ISO 751:1998 [E]). Miti, R.K., Srkr, N.C., Singh, V.P. (2006). Principles of post hrvest seed physiology nd technology. Agroios, Indi, 450. Mthur, A. (2003). Studies on phosphoryltion sttus of strch in potto tuers (Solnum tuerosum L.). MSc. Thesis, Deprtment of Biotechnology nd Environmentl Sciences, Thpr Institute of Engineering nd Technology, Ptil, 10 14. Methodenuch VDLUFA, 1983 1999. Bnd III. Die chemische Untersuchung von Futtermitteln [Chemicl nlyses of feedstuffs]. Verlg-Drmstdt, Germny [in Germn]. Nwirsk-Olszńsk, A. (2011). Przydtność owoców dyni jko surowc do przetwórstw spożywczego. Monogrfie, 132, Wrocłw, 59. Prnitienė, R., Dnilčenko, H., Jrienė, E., Dkevičius, Z. (2008). The effect of inhiitors on the chnges of potto tuer qulity during the storge period. J. Food Agr. Environ., 6(3, 4), 231 235. Rhmn, M.A., Miruddin, M., Khn, M.H.H., Msud, M.A.T., Begum, M.M., 2013. Effect of storge periods on posthrvest qulity of pumpkin. Bngldesh J. Agril. Res., 38(2), 247 255. Act Sci. Pol.

Qulity chnges in gret pumpkins nd coloured pottoes during storge 131 Rumez, H., Zfr, I., Mudssr, I., Shheen, H. Msoom, R. (2006). Use of vegetles s nutritionl food: role in humn helth. J. Agric. Biol. Sci., 1(1), 18 22. Sndhu, K.S., Prhwk, B. (2002). Studies on the preprtion of dehydrted potto cues. J. Food Sci. Technol., 39, 594 602. Sojk, M.J., Jros, M., Głowcki, S. (2014). Anlysis of gint pumpkin (Cucurit mxim) qulity prmeters in vrious technologies of convective drying fter long-term storge. Dry. Technol. Internt. J., 32(1), 106 116. Srivstv, A., Kumr, S. (2012). Study of iochemicl chnges in Solnum tuerosum due to infection nd storge. J. Chem. Phrm. Res., 4(5), 2733 2739. Thompson, A.K. (1996). Posthrvest technology of fruits nd vegetles. Blckwell Sci. Ltd., 410. Threpleton, D.E., Greenwood, D.C., Evns, C.E.L., Cleghorn, Ch.L., Nykjer, C., Woodhed, Ch., Cde, J.E., Gle, Ch.P., Burley, V.J. (2013). Dietry fire intke nd risk of crdiovsculr disese: systemtic review nd met-nlysis. BMJ, 347, f6879. Tom, R.B., Augustin, J., Shw, R.L., True, R.H., Hogn, J.M. (1978). Proximte composition of freshly hrvested nd stored pottoes (Solnum tuerosum L.). J. Food Sci., 43(6), 1702 1704. Wni, T.A., Sood, M. (2014). Effect of incorportion of culiflower lef powder on sensory nd nutritionl composition of mlted whet iscuits. Africn J. Biotechnol., 13(9), 1019 1026. Willett, W.C., Hunter, D.J., Stmpfer, M.J., Colditz, G., Mnson, J.E., Spiegelmn, D., Rosner, B., Hennekens, C.H., Speizer, F.E. (1992). Dietry ft nd fier in reltion to risk of rest cncer. An 8-Yer Follow-up. JAMA, 268(15), 2037 2044. Wszelczynsk, E., Jnowik, J., Spychj-Fisik, E., Pinsk, M. (2007). Influence of fertilistion on selected qulittive properties of il potto tuers. Act Sci. Pol., Agricultur, 6(4), 91 96. ZMIANY CECH JAKOŚCIOWYCH OWOCÓW DYNI OLBRZYMIEJ I BULW ZIEMNIAKÓW O KOLOROWYM MIĄŻSZU PODCZAS PRZECHOWYWANIA Streszczenie. Bulwy ziemnik i owoce dyni olrzymiej muszą yć zwykle przechowywne, znim zostną zużytkowne do konsumpcji lu przetwórstw, to sprwi, że przechowywnie m kluczowe znczenie dl zmin zchodzących w skłdzie chemicznym tych produktów. Długotrwłe przechowywnie może wpłynąć n zminę zwrtości niektórych skłdników odżywczych. Głównym celem prcy yło zdnie zmin skłdu chemicznego podczs przechowywni owoców dyni olrzymiej odmin: Justynk F 1ʼ, Krowitʼ, Amzonkʼ i ulw ziemnik o kolorowym miąższu odmin: Blue Congoʼ, Vitelotteʼ nd Blue Dnueʼ. Do oznczeni suchej msy, włókn surowego, popiołu i uytków msy zstosowno stndrdowe metody. N podstwie uzysknych wyników wnioskuje się, że po czterech miesiącch przechowywni zwrtość suchej msy w ulwch ziemnik zncznie wzrosł u wszystkich odmin. Njwiększy wzrost suchej msy stwierdzono w ulwch odminy Blue Congoʼ (2,34%). Podczs przechowywni zwrtość popiołu surowego w ulwch wszystkich odmin nie zmienił się istotnie, ntomist zwrtość włókn surowego zmniejszył się w miąższu odmin Blue Dnueʼ (1,02%) i Vitelotteʼ (0,50%). Njwiększy uytek msy podczs przechowywni odnotowno w przypdku ulw odminy Vitelotteʼ. Po przechowywniu zwrtość suchej msy zmniejszył się istotnie w przypdku owoców wszystkich odmin dyni. Njwiększy Hortorum Cultus 14(5) 2015

132 E. Jrienė, H. Dnilčenko, N. Vitkevičienė, E. Juknevičienė, M. Gjewski... spdek zwrtości suchej msy stwierdzono dl owoców odminy Justynk F 1ʼ (5,36%). Zwrtość popiołu surowego podczs przechowywni wzrosł w miąższu wszystkich odmin dyni Justynk F1ʼ o 6,15%, Krowitʼ o 4,37%, Amzonkʼ o 5,72%. Po zkończeniu przechowywni ilość włókn surowego zncznie zmniejszył się w owocch wszystkich odmin dyni, njrdziej w miąższu owoców odminy Justynk F 1ʼ (17,05%). Słow kluczowe: dyni olrzymi, ziemnik o kolorowym miąższu, przechowywnie, jkość Accepted for print: 26.06.2015 For cittion: Jrienė, E., Dnilčenko, H., Vitkevičienė, N., Juknevičienė, E., Gjewski, M., Juknevičienė, Ž., Chupkhin, N. (2015). Qulity chnges in gret pumpkins nd coloured pottoes during storge. Act Sci. Pol. Hortorum Cultus, 14(5), 121 132. Act Sci. Pol.