Table 1
Chemical composition (in mg·dm−3) of geothermal water from the PIG/AGH-2 well in Uniejów (based on the PZH certificate from 2018) and tap water in Skierniewice (Laboratory for Quality Testing of Horticultural Products, Research Institute of Horticulture)
| Elements | Geothermal water (Uniejów) | Tap water (Skierniewice) |
|---|---|---|
| K+ | 19.0 | 3.24 |
| P+ | 0.01 | 0.02 |
| Mg2+ | 34.03 | 14.5 |
| Ca2+ | 140.28 | 77.6 |
| Na+ | 2290.0 | 8.66 |
| SO42− | 127.56 | 24.6 |
| B+ | 0.75 | 0.11 |
| Cu2+ | 0.04 | 0.01 |
| Fe2+/3+ | 1.0 | 0.01 |
| Mn2+ | 0.002 | 0.03 |
| Zn2+ | 0.0175 | 0.17 |
| Cl− | 3615.9 | 15.4 |
| Hg2+, As3+/5+, Cd2+, Pb2+ | <0.001 | <0.001 |
Table 2
The physicochemical traits of two cultivars of beetroots ‘Alto F1’ and ‘Wodan F1’ before fermentation
| Cultivar | Dry matter (%) | Extract (%) | pH | Total sugars (%) | Betanin (%) | Total polyphenols (mg·kg−1 FM) | Hardness (N) | The color coordinates (according to Hunter) | ||
|---|---|---|---|---|---|---|---|---|---|---|
| L | a | b | ||||||||
| ‘Wodan F1’ | 16.46±0.73a | 16.8±0.16a | 6.6±0.09a | 10.05±0.76a | 0.11±0.08b | 756±2.13a | 89.3±8.03a | 12.8±0.02a | 6.84±0.06a | 1.27±0.04a |
| ‘Alto F1’ | 15.43±0.95b | 13.8±0.12b | 6.4±0.08a | 8.7±0.52b | 0.17±0.07a | 659±1.98b | 70.2±6.35b | 12.1±0.09a | 6.41±0.08a | 1.29±0.02a |
[i] Means in the each column marked with the same letter are not different according to Tukey's HSD test (p = 0.05)
Table 3
The physicochemical composition of two cultivars of beetroots ‘Alto F1’ and ‘Wodan F1’ after fermentation process in the thermal water from Uniejów and tap water from Skierniewice
| Type of water | Dry matter (%) | pH | Extract (%) | Total sugars (%) | Betanin (%) | Total polyphenols (mg·kg−1 FM) | Hardness (N) | The color (according to Hunter) | ||
|---|---|---|---|---|---|---|---|---|---|---|
| L | a | b | ||||||||
| ‘Wodan F1’ | ||||||||||
| geothermal | 10.56±0.34a | 4.1±0.07a | 8.2±0.18a | 2.35±0.47a | 0.043±0.06a | 450±1.54a | 28.1±9.01a | 12.21±0.07a | 7.34±0.06a | 0.07±0.05a |
| tap | 10.25±0.44a | 4.1±0.06a | 8.1±0.15a | 2.20±0.63a | 0.042±0.04a | 444±1.89a | 26.6±7.88b | 12.60±0.11a | 7.82±0.14a | 0.34±0.02a |
| ‘Alto F1’ | ||||||||||
| geothermal | 10.0±0.56a | 3.9±0.08a | 7.7±0.12a | 1.75±0.58a | 0.048±0.09a | 325±2.35a | 24.6±4.08a | 12.32±0.08a | 6.35±0.04a | 0.12±0.02a |
| tap | 10.01±0.32a | 4.0±0.06a | 7.7±0.17a | 1.60±0.43a | 0.046±0.07a | 314±1.94a | 22.8±4.66b | 11.91±0.06a | 7.17±0.07a | 0.10±0.04a |
[i] Means in the column for each cultivar separately marked with the same letter are not different according to Tukey's HSD test (p = 0.05)
Table 4
Sensory evaluation of fermented cubes of beetroot based on quality descriptors (scale 0–10)
| Cultivar; water source | Quality descriptors | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| fermented beetroot smell | sour smell | sweet smell | foreign smell | color attractiveness | hardness | fermented beetroot taste | sour taste | salty taste | bitter taste | foreign taste | overall quality score | |
| 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – non attractive 10 – very attractive | 0 – soft 10 – hard | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – poor quality 10 – very good quality | |
| ‘Wodan F1’; tap | 8.3a | 3.5a | 0.7a | 0a | 7.9a | 8.0a | 8.2a | 5.0a | 1.3a | 0a | 0a | 8.4a |
| ‘Wodan F1’; geothermal | 8.1a | 3.4a | 0.8a | 0a | 7.4a | 8.7a | 7.7a | 4.8a | 1.5a | 0a | 0a | 8.8a |
| ‘Wodan F1’ | 8.2A | 3.5A | 0.8A | 0A | 7.6A | 8.3A | 8.0A | 4.9A | 1.4A | 0A | 0A | 8.6A |
| ‘Alto F1’; tap | 7.0a | 3.0a | 0.7a | 0a | 7.4a | 8.3a | 6.6ab | 4.1ab | 1.4a | 0a | 0a | 7.5a |
| ‘Alto F1’; geothermal | 7.3a | 2.7a | 0.5a | 0a | 7.9a | 8.5a | 7.3a | 5.3a | 1.8a | 0a | 0a | 7.6a |
| ‘Alto F1’ | 7.1B | 2.9AB | 0.6A | 0A | 7.6A | 8.4A | 7.0B | 4.7A | 1.6A | 0A | 0A | 7.5B |
[i] Means in the column for each cultivar and between cultivars marked with the same letter are not different according to Tukey's HSD test (p = 0.05)
Table 5
Sensory evaluation of fermented juice of beetroot based on quality descriptors (scale 0–10)
| Cultivar; water source | Quality descriptors | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| fermented beetroot smell | sweet smell | foreign smell | color | color attractiveness | viscosity | fermented beetroot taste | sweet taste | sour taste | bitter taste | harmonizing taste | foreign taste | overall quality score | |
| 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – bright red 10 – dark red | 0 – non attractive 10 – very attractive | 0 – soft 10 – hard | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – imperceptible 10 – very intensive | 0 – too sour 10 – too sweet | 0 – imperceptible 10 – very intensive | 0 – poor quality 10 – very good quality | |
| ‘Wodan F1’; tap | 6.2a | 0.9b | 0a | 8.5a | 9.0a | 3.6ab | 8.0a | 2.0a | 5.6a | 0.1a | 5.1a | 0a | 8.1a |
| ‘Wodan F1’; geothermal | 6.2a | 1.9a | 0a | 9.0a | 9.4a | 4.8a | 8.1a | 2.5a | 4.7ab | 0.3a | 4.4ab | 0a | 8.1a |
| ‘Wodan F1’ | 6.2A | 1.4A | 0A | 8.8A | 9.2A | 4.2A | 8.1A | 2.2A | 5.2A | 0.2A | 4.8A | 0A | 8.1A |
| ‘Alto F1’; tap | 4.7b | 1.0a | 0a | 8.9a | 9.2a | 4.6ab | 8.4a | 2.3a | 4.8ab | 0.1a | 4.7a | 0a | 7.5a |
| ‘Alto F1’; geothermal | 5.7a | 1.3a | 0a | 8.7a | 9.2a | 5.1a | 8.0a | 2.9a | 5.1a | 0.1a | 4.9a | 0a | 7.7a |
| ‘Alto F1’ | 5.2B | 1.2A | 0A | 8.8A | 9.2A | 4.9A | 8.2A | 2.6A | 5.0A | 0.1A | 4.8A | 0A | 7.6AB |
[i] Means in the column for each cultivar and between cultivars marked with the same letter are not different according to Tukey's HSD test (p = 0.05)