Magnesium (Mg) is an element with a role in oxidation processes. The optimal concentration of magnesium for the development of fungi is associated with an optimal concentration of phosphorus (P), which through its essential constituents, is an important element for the existence of biological systems in nature through nucleic acids, phospholipids, phosphoglycerides, phytin and phosphates. Magnesium has a role in the activity of certain enzymes and in respiration, being a component of protein substances with a special importance for microorganisms being included in reducing and phosphorylating enzymes and for protein synthesis. In this study, magnesium sulphate (MgSO4), which is an accessible source of both magnesium and sulphur, as well as magnesium carbonate (MgCO3) were used as sources of magnesium, both being used in different concentrations in the growth medium. The culture medium or substrate influences the growth of the fungal mycelium, through the mineral, nutritive and stimulating substances in their composition. Using experimental culture media, an isolated tissue culture was performed from 2 strains of Cordyceps militaris (L.) fungus. The culture was performed in Petri dishes, incubated at a temperature of 24 ° C, aiming to increase the mycelium for 15 days. The highest increase was recorded by strain CI 32 with the addition of magnesium sulphate.

Dehydrated plums are distinguished by a pleasant taste, but at the same time they are also distinguished by a special nutritional value, which brings many benefits to human health. After apples, plums are the most cultivated fruits in Romania. Quality as a notion is a general and specific characteristic being represented by certain features that condition both the marketing and the use of the finished product. The physical condition of dehydrated plums is determined by the anatomical structure, structural firmness, water content and appearance. The composition of the soluble dry matter is influenced by the variety, the degree of maturation, at which the raw material has been processed and by the qualitative changes undergone by each component, during dehydration. In this paper, we followed the influence of blanching treatment on 4 varieties of plums, dehydrated in a stream of warm air, at a temperature of 70 °C. The fruits taken into analysis were characterized by a water content of 75-84%, soluble dry matter 9-24%, total sugar 7-13%, acidity 0.45-0.98% and 2-17 mg ascorbic acid. After dehydration, the analyzed parameters were as follows: 16-24% water, total sugar 31-51%, total acidity 1.1-2.3%.

Traditional tomato varieties are of particular importance for vegetable cultivation, by capitalizing on the diversity of local populations and increasing the number of crops. The study of local populations of cultivated tomatoes determines the accumulation of additional knowledge on how the shape, size and taste of fruits evolve, helping to identify new varieties with a role in improving the productivity, quality and nutritional value of tomatoes. In this paper, 2 local varieties from the Cluj County area were studied, from the point of view of the dynamics of certain chemical components when, after harvest, the tomatoes are stored at different stages of maturity. The lowest water loss, of 7.5%, was presented by the pink variety, stored for 7 days at a temperature of 8 °C. Vitamin C was better preserved in the case of the red variety, presenting after 7 days of storage at 8 °C, values of 27.23% at green maturity and 46.58% at consumption maturity. The pectic substances, in the case of the studied varieties, do not show significant variations depending on the maturity phase or the storage method, these registering values between 0.11 and 0.27%.

In the history of mankind, the use of canned vegetables has been a source of ensuring a diverse range of vegetables in winter and has led to the development of cropping systems with technological features specific to industrialization. The effects of blanching temperature on the texture and quality of cucumber fruits under the conditions of lactic fermentation have been important topics of study over time. In comparison, in this paper we studied the complex influence of fermentation time (25 days) and temperature level (22 °C) on qualitative aspects such as pH level, total acidity and salt concentration change. Two different temperatures were also used for blanching with the salt solutions, 96 °C and 67 °C. The results of this study show that iodized sea salt was useful for whole pickles because they showed a better taste and texture. Pickled cucumbers blanched at 96 °C showed a better texture and lower acidity than those at 67 °C.