Division of Fruit and Vegetable Technology

Head of the Division: dr hab. Marta Mitek, prof. SGGW

Tel. (0 22) 59 37 520
Fax. (0 22) 59 37 544
e-mail: ztow@sggw.pl

Consultancy in the field of fruit and vegetable raw material processing technology and methods of testing the quality of food products and additives applied in fruit and vegetable sector.
Physical and chemical analyses of fruit and vegetables and their products.
Determination of colour, turbidity, viscosity, density, water activity.
Determination of pH, extract contents, total acidity, volatile acidity.
Determination of the contents of dry substance mass, ash, ash alkalinity, water insoluble substances, sand.
Determination of gelation capacity and estrification rate of pectin preparations.
Determination of the contents of directly reducing saccharides and the total amount of chlorides, SO₂, ethyl alcohol, starch
Determination of the total dye contents (antocyans, carotenoids, chlorophylls, betacyanins), total polyphenols, activity of polyphenol oxidise, contents of vitamin C, anti-oxidant capacity (DPPH, ABTS) by spectrophotometric method
Determination of the contents of antocyans, carotenoids, phenol acids, L-ascorbinic acids, hydroxymethylfurfural and saccharides by chromatographic method

Testing of antioxidant properties of raw materials and fruit and vegetable products (juices, drinks, jams).
Characteristics of chemical composition and technological usefulness of new species and varieties of fruit and vegetables: high-bush and wild low-bush, blueberries, Asiatic pear, winter squash, sea buckthorn and dogwood.
Factors influencing the stability of anthocyanins in fruit and vegetable products.
An influence of technological factors and storage conditions on the quality of juice concentrates
Use of natural plant extracts to enrich fruit products