Journal of Horticulture
Open Access

Monika Grzeszczuk

Biography

For much of my career I have been active in researching the effect of internal (e.g. cultivar, species) and external factors (e.g. cultivation method, plant pollination method, harvest maturity stage) on yield quantity and quality characteristics of some vegetables (tomato, sweet and hot pepper, squash, pumpkin, runner bean, faba bean, leafy type parsley, New Zealand spinach, common onion, shallot) and herbs (summer savory, lemon catnip, hyssop, tarragon, chervil, mint, lemon balm, marjoram, basil, salad burnet, lavender). The aim here was to determine the biological value of crops, particularly the content of antioxidants like vitamin C, carotenoids, polyphenols, essential oil compounds and others. My current work involves a study of edible flowers and herbs, and their chemical composition including the effect of some postharvest factors on storage ability and suitability of the plant material for processing.

Research Interest

Horticultural Crop Storage and Processing, Edible flowers, Herbs, Biologically active compounds in horticultural crops