## 3 Results and Discussions
### Chemical Composition of Horseradish Rosts
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Protection Treatments** & \multicolumn{3}{c}{**Year**} & \multirow{2}{*}{**Mean**} \\ \cline{2-3} \cline{5-5}  & **2015** & **2016** & **2017** & \\ \hline ChP & 26.2\({}^{\text{ c}}\)\(\pm\) 0.14 & 26.8\({}^{\text{ d}}\)\(\pm\) 0.32 & 23.1 \({}^{\text{ a}}\)\(\pm\) 0.36 & 25.4 \(\pm\) 1.71 \\ RChP & 28.7 \({}^{\text{ gh}}\)\(\pm\) 0.41 & 27.7 \({}^{\text{ e}}\)\(\pm\) 0.29 & 24.5\({}^{\text{ b}}\)\(\pm\) 0.41 & 27.0 \(\pm\) 1.90 \\ BPPo & 27.5\({}^{\text{ e}}\)\(\pm\) 0.14 & 31.8\({}^{\text{ l}}\)\(\pm\) 0.18 & 28.2 \({}^{\text{ f}}\)\(\pm\) 0.36 & 29.2 \(\pm\) 1.98 \\ BPEs & 27.7 \({}^{\text{ e}}\)\(\pm\) 0.18 & 28.9 \({}^{\text{ h}}\)\(\pm\) 0.24 & 28.1 \({}^{\text{ f}}\)\(\pm\)0.18 & 28.2 \(\pm\) 0.55 \\ BPEm & 31.3\({}^{\text{ k}}\)\(\pm\) 0.18 & 30.7\({}^{\text{ l}}\)\(\pm\) 0.22 & 27.6 \({}^{\text{ e}}\)\(\pm\) 0.18 & 29.9 \(\pm\) 1.70 \\ Control & 30.1\({}^{\text{ l}}\)\(\pm\) 0.18 & 28.5 \(\pm\) 0.12 & 26.2 \({}^{\text{ c}}\)\(\pm\) 0.12 & 28.3 \(\pm\) 1.67 \\ Mean & 28.6 \(\pm\) 1.01 & 29.1 \(\pm\) 1.48 & 26.3 \(\pm\) 1.86 & 28.0 \(\pm\) 1.24 \\ \hline \hline \end{tabular} Values marked with the same letters do not differ statistically significantly, \(p\) \(<\) 0.05.  
\end{table} 
Table 7: Effect of protection treatments and year of horseradish cultivation on dry matter content [g\(\cdot\)100 g\({}^{-1}\)]. used in plant cultivation. These hypotheses are confirmed in the studies of [PERSON] and [PERSON] [86] and [PERSON] et al. [87]. In vegetable cultivation, apart from the yield, more and more attention is paid to the quality of the harvested crops, measured not only by such features as appearance and taste, but also by the content of organic ingredients [88]. Protein is one of the most important nutrients. Its content in the tested horseradish roots was in the range 14.8-21.6 g\(\cdot\)100 g\({}^{-1}\) dry matter (DM), which corresponds approx. 4-6 g\(\cdot\)100 g\({}^{-1}\) fresh weight (Table 8). The obtained results were similar to the data reported in the literature on the subject. According to [PERSON] [78], the protein content in horseradish root is approx. 4.5 g\(\cdot\)100 g\({}^{-1}\), whereas [PERSON] and [PERSON] [89] report a much lower value. On the other hand, [PERSON] [90] determined 1.6-3.1 g of protein per 100 g of fresh root mass. On the basis of the conducted study, it was found that the tested horseradish roots contained more protein than other vegetables such as beets, carrots, cucumbers, parsley, and radiishes and less than garlic and green peas [78]. As was observed in the case of dry matter, the content of protein in the roots was also significantly differentiated depending on the year of cultivation and protective treatments. Similar observations were also made by [PERSON] [91], who stated that the use of fungicides impacts the increase of the total protein content. The lowest protein content was found in horseradish roots obtained from the cultivation where BPPo was used, as well as those obtained in 2017. Significantly more of this nutrient was contained in horseradish roots in the BPEm and RChP plots. The fat content in horseradish roots was insignificant, and it did not exceed 1 g in 100 g of dry matter (Table 9). Based on the statistical analysis, it was found that the level of this component varied significantly depending on the plant protection method. The accumulation of fat in the roots was significantly favoured by the treatment of seedlings with the application of _P. oligandrum_.