Nauka Przyroda Technologie

Abstract. Physical and chemical analyses were carried out in mustard samples collected from the field experiment in 1995-1997 in the middle-eastern Poland on weak loamy sand soil. The experimental factors were two mustard cultivars: ‘Nakielska’ and ‘Małopolska’. The following features were determined: moisture – by method of drying, oil content – by means of Soxlet, content of insoluble in 10% HCl ash – by means of weight, acidic number of fat – by means of titration, Lea number – by means of titration in the seed after oil was partly removed. These features of mustard flour quality (except acidic number) appeared to be right with PN-A- -86964:2002. Most of features depended on cultivars. ‘Nakielska’ cultivar (white mustard) appeared to be more stable, in respect of water content, acidic number and Lea number, than ‘Małopolska’ (Indian mustard). Higher rainfalls during study years led to high content of free fatty acids and peroxides. Thus mustard seeds should be dried, or quickly directed for production after harvesting to avoid decreasing of fat quality.