EATMORE

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Project period: 15.04.2020 - 14.04.2023

Project coordination: Michael Fleck (Kultursaat e.V.)

Project funding: Bundesministerium für Ernährung und Landwirtschaft (BMEL) und Projektträger Bundesanstalt für Landwirtschaft

Supported by:

  • Voelkel Fruchtsäfte

  • Universität Hohenheim, Zentrum Ökologischer Landbau

  • Gräflich Bernstorff`sche Betriebe

  • Gemüsebau Maria Bienert

Section's research area: Qualität

Official webpage of the project: https://eatmore.uni-hohenheim.de

Project aims: to comprehensively describe and enhance the quality of organic carrots as fresh and stored produce as well as processed, as carrot juice. The influence of variety, storage and processing methods on the quality of the end product will be investigated.

Project description: Within the framework of the German Federal Programme for Organic Agriculture and Other Forms of Sustainable Agriculture (Bundesprogramm Ökologischer Landbau und andere Formen nachhaltiger Landwirtschaft, BÖLN) on the topic of "Contribution of organically and sustainably produced foods to sustainable food systems", a comprehensive description, evaluation and enhancement of the food quality of organic carrots and products thereof, as well as further development of image-creating research methods (EATMORE) is taking place.

For this purpose, comprehensive quality tests are carried out on fresh carrots from practical and experimental cultivation, as well as the resulting juice samples from various processing methods. A wide range of test methods are used for quality description and evaluation. In addition to classical compositional analyses, sensory tests characterise taste and the Empathic Food Test is used to determine food-induced emotions. With the image-creating method copper-chloride crystallization, the "holistic product quality" of the individual samples is described in relation to each other. A further aim of the project is to further develop copper-chloride crystallization with regard to the teachability and learnability of the method and to investigate the mechanism of action using marker substances (pectin).

    Sensory evaluation

    Sensory evaluation: Read More

    Copper chloride crystallization

    Copper chloride crystallization: Read More

    Cooperation partners:

    • Kultursaat, Verein für Züchtungsforschung & Kulturpflanzenerhaltung auf biologisch-dynamischer Grundlage
    • Universität Hohenheim Institut für Kulturpflanzenwissenschaften
    • Forschungsring e.V. Darmstadt 

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    [2] Kahl J, Busscher N, Doesburg P, Mergardt G, Huber M, Ploeger A. First tests of standardized biocrystallization on milk and milk products European Food Research and Technology 2009; 229: 175-178 doi.org/doi:10.1007/s00217-009-1039-7.

     

    [3] Kahl J, Busscher N, Hoffmann W, Mergardt G, Clawin-Raedecker I, Kiesner C et al. Development and Performance of Crystallization with Additives Applied on Different Milk Samples Food Analytical Methods 2013; : 1-8 doi.org/doi:10.1007/s12161-013-9759-5.

    [4] Kahl J, Busscher N, Hoffmann W, Mergardt G, Clawin-Raedecker I, Ploeger A. A novel approach for differentiation of milk fractions and polyvinylpyrrolidone with different molecular weight by patterns derived from cupric chloride crystallization with additives Anal. Methods 2014; 6: 3173-3176 doi.org/doi:10.1039/C3AY41568F

    [5] Kahl J, Busscher N, Mergardt G, Ploeger A. Standardization and performance test of crystallization with additives applied to wheat samples Food Analytical Methods 2014; 8: 2533-2543 doi.org/doi:10.1007/s12161-015-0142-6.

    [6] Kahl J, Busscher N, Mergardt G, Maeder P, Torp T, Ploeger A. Differentiation of organic and non-organic winter wheat cultivars from a controlled field trial by crystallization patterns J. Sci. Food Agric. 2014; 95: 53-58 doi.org/doi:10.1002/jsfa.6818.

    [7] Kahl J, Busscher N, Doesburg P, Mergardt G, Will F, Schulzova V et al. Application of Crystallization with Additives to Cloudy and Clear Apple Juice Food Analytical Methods 2016; 10: 1-9 doi.org/doi:10.1007/s12161-016-0575-6.

    [8] Szulc M, Kahl J, Busscher N, Mergardt G, Doesburg P, Ploeger A. Discrimination between organically and conventionally grown winter wheat farm pair samples using the copper chloride crystallisation method in combination with computerised image analysis Computers and Electronics in Agriculture 2010; 74: 218-222 doi.org/doi:10.1016/j.compag.2010.08.001

    [9] Busscher N, Kahl J, Doesburg P, Mergardt G, Ploeger A. Evaporation influences on the crystallization of an aqueous dihydrate cupric chloride solution with additives Journal of Colloid and Interface Science 2010; 344: 556-562 doi.org/doi:10.1016/j.jcis.2009.12.045

    [10] Busscher N, Doesburg P, Mergardt G, Sokol A, Kahl J, Ploeger A. Influence of dewetting on the crystallization behavior of CuCl₂ in the presence of BSA during evaporation in a Petri dish Heliyon 2019; 5: e01102 doi.org/10.1016/j.heliyon.2018.e01102.

    [11] Busscher N, Doesburg P, Mergardt G, Sokol A, Kahl J, Ploeger A. Crystallization patterns of an aqueous dihydrate cupric chloride solution in the presence of different amounts of bovine serum albumin Journal of Crystal Growth 2019; doi.org/doi:10.1016/j.jcrysgro.2019.125272

    [12] Doesburg P, Huber M, Andersen J-O, Athmann M, van der Bie G, Fritz J et al. Standardization and performance of a visual Gestalt evaluation of biocrystallization patterns reflecting ripening and decomposition processes in food samples Biological Agriculture & Horticulture 2014; 31: 128-145.

    [13] Fritz J, Athmann M, Andersen J-O, Doesburg P, Geier U, Mergardt G. Advanced panel training on visual Gestalt evaluation of biocrystallization images: ranking wheat samples from different extract decomposition stages and different production systems Biological Agriculture & Horticulture 2018; 35: 1-12 doi.org/doi:10.1080/01448765.2018.1492457

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