## 3 Results and Discussions
### Chemical Composition of Horseradish Rosts
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Protection Treatments**} & \multicolumn{3}{c}{**Year**} & \multirow{2}{*}{**Mean**} \\ \cline{2-2} \cline{4-4}  & **2015** & **2016** & **2017** \\ \hline ChP & 18.8 \({}^{\text{l}}\) \(\pm\) 0.2 & 17.2 \({}^{\text{f}}\) \(\pm\) 0.03 & 16.5 \({}^{\text{d}}\) \(\pm\) 0.3 & 17.5 \(\pm\) 1.05 \\ RChP & 21.6 \({}^{\text{n}}\) \(\pm\) 0.11 & 20.6 \({}^{\text{l}}\) \(\pm\) 0.07 & 17.1 \({}^{\text{f}}\) \(\pm\) 0.13 & 19.8 \(\pm\) 2.03 \\ BPPo & 18.5 \({}^{\text{l}}\) \(\pm\) 0.05 & 14.8 \({}^{\text{a}}\) \(\pm\) 0.14 & 16.9 \({}^{\text{e}}\) \(\pm\) 0.10 & 16.7 \({}^{\text{l}}\) \(\pm\) 1.61 \\ BPBs & 20.4 \({}^{\text{l}}\) \(\pm\) 0.04 & 18.1 \({}^{\text{h}}\) \(\pm\) 0.07 & 16.1 \({}^{\text{c}}\) \(\pm\) 0.08 & 18.2 \(\pm\) 1.84 \\ BPEm & 21.4 \({}^{\text{m}}\) \(\pm\) 0.17 & 18.9 \({}^{\text{l}}\) \(\pm\) 0.10 & 16.9 \({}^{\text{e}}\) \(\pm\) 0.06 & 19.1 \(\pm\) 1.92 \\ Control & 19.8 \({}^{\text{k}}\) \(\pm\) 0.26 & 17.5 \({}^{\text{k}}\) \(\pm\) 0.05 & 15.9 \({}^{\text{b}}\) \(\pm\) 0.04 & 17.7 \(\pm\) 1.69 \\ Mean & 20.1 \(\pm\) 2.01 & 17.8 \(\pm\) 2.14 & 16.6 \(\pm\) 1.98 & 18.2 \(\pm\) 1.94 \\ \hline \hline \end{tabular} Values marked with the same letters do not differ statistically significantly, \(p\) \(<\) 0.05.  
\end{table} 
Table 8: Effect of protection treatments and year of horseradish cultivation on protein content (g\(\cdot\)100 g\({}^{-1}\) dry matter). \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Protection Treatments**} & \multicolumn{3}{c}{**Year**} & \multirow{2}{*}{**Mean**} \\ \cline{2-2} \cline{4-4}  & **2015** & **2016** & **2017** \\ \hline ChP & 0.85 \({}^{\text{cd}}\) \(\pm\) 0.02 & 0.76 \({}^{\text{bc}}\) \(\pm\) 0.03 & 0.69 \({}^{\text{a}}\) \(\pm\) 0.01 & 0.77 \(\pm\) 0.07 \\ RChP & 0.96 \({}^{\text{e}}\) \(\pm\) 0.01 & 0.90 \({}^{\text{de}}\) \(\pm\) 0.02 & 0.80 \({}^{\text{be}}\) \(\pm\) 0.03 & 0.89 \(\pm\) 0.07 \\ BPPo & 1.05 \({}^{\text{f}}\) \(\pm\) 0.13 & 0.87 \({}^{\text{d}}\) \(\pm\) 0.03 & 0.82 \({}^{\text{be}}\) \(\pm\) 0.02 & 0.91 \(\pm\) 0.12 \\ BPBs & 0.89 \({}^{\text{de}}\) \(\pm\) 0.02 & 0.72 \({}^{\text{ab}}\) \(\pm\) 0.03 & 0.70 \({}^{\text{ab}}\) \(\pm\) 0.02 & 0.77 \(\pm\) 0.09 \\ BPEm & 0.79 \({}^{\text{bc}}\) \(\pm\) 0.01 & 0.74 \({}^{\text{abc}}\) \(\pm\) 0.03 & 0.67 \({}^{\text{a}}\) \(\pm\) 0.03 & 0.73 \(\pm\) 0.06 \\ Control & 0.93 \({}^{\text{de}}\) \(\pm\) 0.03 & 0.89 \({}^{\text{de}}\) \(\pm\) 0.02 & 0.75 \({}^{\text{abc}}\) \(\pm\) 0.4 & 0.86 \(\pm\) 0.09 \\ Mean & 0.91 \(\pm\) 0.09 & 0.81 \(\pm\) 0.08 & 0.74 \(\pm\) 0.08 & 0.82 \(\pm\) 0.11 \\ \hline \hline \end{tabular} Values marked with the same letters do not differ statistically significantly, \(p\) \(<\) 0.05.  
\end{table} 
Table 9: Effect of protection treatments and the year of horseradish cultivation on fat content (g\(\cdot\)100 g\({}^{-1}\) dry matter). Carbohydrate turned out to be the basic component of root dry matter (Table 10). Significant differences in the level of this component were observed depending on both the year of cultivation and the protective treatments applied. The roots most abundant in these ingredients were those obtained in 2016 and those protected with the BPEm. The ash content ranged from 6.21 to 7.89 g\(\cdot\)100 g\({}^{-1}\) dry matter (Table 11), which was approx. 2 g\(\cdot\)100 g\({}^{-1}\) fresh weight. The values obtained in the conducted studies were comparable to the values indicated in the tables of nutritional value [78]. A similar level of ash is also characteristic of \"Hajdusagi torma\" horseradish variety. The level of minerals expressed as ash was significantly differentiated depending on the protective treatments applied and the year of cultivation (Table 10). Higher values were characteristic for the roots obtained in 2016 and those from the control plot. The applied protection variants reduced the ash content. However, the roots from both the ChP and BPPo plots contained significantly less minerals.