In this study, the effect of different photosynthetic photon flux density (PPFD) provided by LEDs (Light Emitting Diodes) and photoperiod on biomass production, morphological traits, photosynthetic performance, sensory attributes, and image texture parameters of indoor cultivated romaine lettuce was evaluated. Two cultivars of lettuce Lactuca sativa var. longifolium namely ‘Casual’ (Syngenta)—midi romaine lettuce with medium-compact heads—and ‘Elizium’ (Enza Zaden)—a mini type (Little Gem) with compact heavy heads—were used. PPFD of 160 and 240 µmol m⁻² s⁻¹ and photoperiod of 16 and 20 h were applied, and Daily Light Integral (DLI) values were 9.2, 11.5, 13.8, and 17.3 mol m⁻² day⁻¹. The experiment lasted 30 days in the Indoor Controlled Environment Agriculture facility. DLI equal to 17.3 mol m⁻² per day for cv. ‘Casual’ and 11.5–17.3 mol m⁻² per day for cv. ‘Elizium’ allowed to obtain a very high fresh weight, 350 and 240 g, respectively, within 30 days of cultivation in an indoor plant production facility. The application of the lowest PPFD 160 µmol m⁻² s⁻¹ and 16 h photoperiod (9.2 mol m⁻² per day DLI) resulted in the lowest fresh weight, the number of leaves and head circumference. The level of nitrate, even at the lowest DLI, was below the limit imposed by European Community Regulation. The cv. ‘Elizium’ lettuce grown at PPFD 240 µmol m⁻² s⁻¹ and 16 h photoperiod had the highest overall sensory quality. The cv. ‘Casual’ lettuce grown at PPFD 160 µmol m⁻² s⁻¹ and 20 h photoperiod had the lowest sensory quality. The samples subjected to different photoperiod and PPFD were also successively distinguished in an objective and non-destructive way using image features and machine learning algorithms. The average accuracy for the leaf samples of cv. ‘Casual’ lettuce reached 98.75% and for cv. ‘Elizium’ cultivar—86.25%. The obtained relationship between DLI and yield, as well as the quality of romaine lettuce, can be used in practice to improve romaine lettuce production in an Indoor Controlled Environment.

This study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

The aim of the research was to compare the possibility of distinguishing the cultivars of processed beetroots using image analysis technique and sensory evaluation. The differentiation of processed samples was tested for freeze-dried beetroot ‘Czerwona Kula’ and ‘Cylindra’, lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’, freeze-dried lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’. The textures from the images of quarters of root slices, as well as sensory attributes evaluated by expert sensory assessors, were determined. The differences in the means of selected textures from color spaces Lab, RGB and XYZ for different cultivars of raw and processed beetroots were observed. The raw beetroots ‘Czerwona Kula’ and ‘Cylindra’ were discriminated with the accuracy of up to 94.5% for models built based on selected texture from color space RGB. In the case of processed beetroots ‘Czerwona Kula’ and ‘Cylindra’, the accuracy reached 96% (color space Lab) for freeze-dried beetroots, 99% (color space Lab) for lacto-fermented beetroots, 98.5% (color space Lab) for freeze-dried lacto-fermented beetroots. In the case of sensory attributes, no statistically significant differences were observed between the beetroot samples.

Effect of Temperature and Controlled Atmosphere on the Storage of Fruit from Long-Life Tomatoes: In the years 2003-2005, experiments were carried out, the aim of which was to determine the suitability for storage of greenhouse LSL (long shelf life) tomato cultivars: Habana F₁, Zafiro F₁, Strada F₁, Antinea F₁, Graziella F₁, Durinta F₁, Kripton F₁, and one control cultivar Faustine F₁, grown on stakes in field conditions. In the first part of the experiment, red and breaker fruits of the tomato cultivars were stored in normal air at 12.5°C and 20°C. After 4 weeks of storing the LSL tomato fruits, the temperature of 12.5°C was found to be the more favourable one. Breaker fruits of the cultivars Habana F₁ and Strada F₁ stored the best, with those of Faustine F₁ also keeping relatively well, as the resulting market value of those fruits was high and weight loss small. Fruits of the cultivars Durinta F₁ and Antinea F₁ were not suitable for storage over periods longer than 2-3 weeks because they were severely affected by grey mould. In the second part of the experiment, mature green fruits of three cultivars: Faustine F₁, Habana F₁ and Strada F₁, were stored in controlled atmospheres containing: 5% CO₂ - 3% O₂, 2.5% CO₂ - 3% O₂, 0% CO₂ - 2% O₂, for a period of 8 weeks at a temperature of 12.5°C. For comparison, fruits of the same cultivars were also stored at 12.5°C in normal air. In 2004, the cultivar Habana F₁ had the smallest weight loss at all the gaseous concentrations used, and the best fruit quality after further storage in air at 20°C. In the years 2003 and 2005, it was found that, respectively, 50% and 80% of the fruits of all the cultivars had been affected by grey mould while in storage under the controlled atmosphere conditions. Storage life of the cultivars Habana F₁, Strada F₁ and Faustine F₁, whose mature green and breaker fruits were kept at 12.5°C in air, was also compared. It was found that mature green fruits were characterized by smaller weight loss, a higher market value and better storage life in comparison with breaker fruits.

Summary: The aim of the study was to determine the effect of the cultivation method (organic and conventional) on the sensory quality of carrot roots - fresh, stored, and cooked. The study was conducted in the sensory evaluation laboratory of the Institute of Horticulture in Skierniewice in 2009-2011. The carrot roots came from a certified experimental field with a stable ecosystem, adapted for conducting experiments on the organic growing of vegetables. At the same time, in the same soil and climatic conditions, carrots were grown in the conventional system. The experimental material consisted of two varieties of carrot - Perfekcja and Regulska. In a two-year cycle, sensory analyses were performed of fresh carrot roots, and of roots that had been stored and heat treated. The evaluations were conducted by a 10-person panel of specialists using the method of quantitative descriptive analysis (QDA). The results of qualitative sensory evaluations and the profilograms prepared on that basis for fresh and stored carrot roots indicated differences in the sensory characteristics between the tested varieties grown in organic and conventional systems. The greatest impact on the overall quality was exerted by the attributes: the carrot-taste, sweet taste, juiciness and hardness of the flesh. Organically grown carrots of the variety Regulska were characterized by the highest intensity of sweet taste and the carrot- taste, and by the best hardness, crunchiness, crispness and juiciness of the flesh. Fresh roots of this variety received the highest overall score. There were also some differences in the sensory characteristics of carrot roots after several months of storage, and then after cooking them, depending on the variety and cultivation method. In both years of the study, following the storage period, the cooked carrot roots of the variety Perfekcja from organic cultivation received the highest scores for overall quality. After storing and subjecting carrot roots to heat treatment, there was a significant decrease in the intensity of most of the quality descriptors, such as taste, smell and texture, when compared with the fresh roots under evaluation

Comparison of the Nutritional Value and Storage Life of Carrot Roots From Organic and Conventional Cultivation: In the years 2008-2011, research was conducted whose objective was to assess the nutritional value and storage life of the roots of the carrot cultivars Perfekcja and Regulska grown in conventional and organic systems. The carrot roots came from a certified experimental field with a stable ecosystem adapted to conducting research on the organic cultivation of vegetables. In parallel, in the same climatic conditions, carrots were grown in the conventional system. The carrot roots were stored at a temperature of 0-1°C and relative humidity of 95-98%. Immediately after harvest and after several months of storage, the carrot roots were analyzed for dry matter content, total sugars, β-carotene, and nitrates. The results of the qualitative chemical assessment of the carrots showed no significant differences in the levels of dry matter and total sugars depending on the cultivar and the cultivation and storage methods (on average for three years). The carrots grown by the conventional method contained significantly more β-carotene than the carrots grown by the organic method, both before and after storage. It was found that the roots of the carrot cultivar Regulska had a higher β-carotene content than the roots of the cultivar Perfekcja grown in both the organic and conventional systems. The nitrate content in carrot roots immediately after harvesting both cultivars grown in the conventional system was significantly higher than in the roots from organic cultivation and ranged from 349.9 to 554.4 mg·kg^-1. There were marked differences in storage life depending on the cultivar, cultivation method and storage period. A higher percentage of marketable roots after storing the cultivars Regulska and Perfekcja was achieved from conventional cultivation compared with organic cultivation. Losses (diseased roots and weight losses) were higher for the organic carrots than for those grown conventionally. There was a markedly higher percentage of marketable roots among the carrots of the cultivar Regulska compared with Perfekcja. For the cultivar Perfekcja, more diseased roots were found among the organically grown carrots. For the cultivar Regulska, the highest weight losses were recorded following the storage of the roots from organic cultivation.