Effect of abiotic factors on the formation of bioactive compounds of parsley

Authors

  • Любов Миколаївна Тележенко Odessa National Academy of Food Technologies, Оdessa, Kanatnaya Str., 112, Ukraine, 65039, Ukraine https://orcid.org/0000-0001-6675-2625
  • Аліна Степанівна Кулик Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312, Ukraine https://orcid.org/0000-0001-5403-3084
  • Валентина Федорівна Жукова Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312, Ukraine https://orcid.org/0000-0002-1963-659X
  • Сергій Володимирович Кюрчев Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312, Ukraine https://orcid.org/0000-0001-6512-8118
  • Валентина Олександрівна Верхоланцева Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312, Ukraine https://orcid.org/0000-0003-1961-2149

DOI:

https://doi.org/10.15587/2312-8372.2016.76580

Keywords:

parsley, abiotic factors, ascorbic acid, polyphenols, chlorophyll, carotenoids, β-carotene

Abstract

The volatile nature of abiotic factors in the growing season corrects the specific of metabolic processes and accumulation intensity of bioactive substances. But no clear idea about the degree of influence of each factor of the weather to predict the realization of the productive potential of parsley and adjust it using special farming practices.

It was established that the degree of influence of weather conditions is 15,0 ... 41,4 %; season – 20,5 ... 55,5 %; cultivar – 0,0 ... 13,5 %. It was revealed that autumn parsley accumulates 5,7 ... 23,4 % more phenolic compounds, is more 1,3 times the content of chlorophyll, β-carotene than spring leaves. However, spring parslry contains 14 % more ascorbic acid. High quality or seasonal specifics in the level of accumulation of carotenoids in parsley weren’t found.

Author Biographies

Любов Миколаївна Тележенко, Odessa National Academy of Food Technologies, Оdessa, Kanatnaya Str., 112, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of Department

Department of restaurant and health promoting catering

Аліна Степанівна Кулик, Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312

Candidate of Technical Sciences, Assistant Professor

Department of technology of processing and storage of agricultural products

Валентина Федорівна Жукова, Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312

Candidate of Agricultural Sciences, Assistant Professor

Department of technology of processing and storage of agricultural products

Сергій Володимирович Кюрчев, Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312

Candidate of Agricultural Sciences, Assistant Professor

Department of structural materials technology

Валентина Олександрівна Верхоланцева, Tavria State Agrotechnological University, B. Khmelnitsky Avenue, 18, Melitopol, Ukraine, 72312

Senior Lecturer

Department of processing equipment and food industries

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Published

2016-07-26

How to Cite

Тележенко, Л. М., Кулик, А. С., Жукова, В. Ф., Кюрчев, С. В., & Верхоланцева, В. О. (2016). Effect of abiotic factors on the formation of bioactive compounds of parsley. Technology Audit and Production Reserves, 4(4(30), 61–65. https://doi.org/10.15587/2312-8372.2016.76580

Issue

Vol. 4 No. 4(30) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Любов Миколаївна Тележенко, Аліна Степанівна Кулик, Валентина Федорівна Жукова, Сергій Володимирович Кюрчев, Валентина Олександрівна Верхоланцева

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