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Climatic indicators regarding the rest period of sour cherry
49-52.Views:182Sour cherry production in the world is increasing gradually. Profitable production, i.e. yield, depends largely on weather conditions. If Hungary wishes to keep up with the most successful countries, attention should be paid to the weather during the dormancy period, being definitely decisive from the points of view of quality as well as quantity. In order to predict the expected risk factors, characterisation of the most important weather parameters is necessary. For that purpose, the database of the Institute of Research and Extension Service for Fruit Growing at Újfehértó Ltd. has been utilised. Records of weather conditions were collected throughout the period 1984-2005, i.e. daily minimum, maximum and mean temperatures (°C), and phenological diary of sour cherry varieties ’Újfehértói fürtös’, ’Kántorjánosi’ and ’Debreceni bôtermô’. For the future expectations study we have used the RegCM3.1 regional climate model with 10 km resolution. Data of 4 indicators have been traced: Average temperatures, Number of days without frost, Maximum length of periods without frost, Maximum length of frosty period. On the one hand, we surveyed the changes; on the other hand, estimates have been attempted for the future changes expected during the following decades.
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Pál Maliga, founder of the research in floral biology of fruit species in Hungary
57-60.Views:144Pál Maliga founded the Hungarian research in floral biology of fruit species during his more than forty-year-long carrier. Almost all pome and stone fruit species have been covered by his activities, but he also dealt with the fertility of walnut and chestnut. Regularities have been revealed and the methodical studies opened the way to approach and elaborate alternatives for the association of varieties in planning high yielding commercial plantations. In his breeding activity the choice of crossing parental varieties was based on the knowledge in fertility relations. The obtained sour cherry varieties represent the world-wide maximum quality, reliability and security of yields. Hungarian renewed sour cherry cultivation owes its fame and prosperity to those varieties, nevertheless also to the radical knowledge of the biological bases of fertility.
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The investigation of suitability to various purposes of industrial processing in stone fruit varieties and variety candidates
93-101.Views:176In the laboratory of Conserve-technology in the Research Institute for Fruit Growing, Company of Public Utility, Cegléd, 6 sour cherry, 6 apricot, 5 peach and nectarine, 6 plum and 4 Japanese plum varieties (canned fruit, juice, dried fruit, deep frozen). The products were evaluated by organoleptic methods on a scale of 1-5 steps. The varieties receiving at least 4 points were listed (in brackets also the respective product was indicated): `Kántorjánosi' sour cherry (for all the three purposes), '13' variety candidate (canned and deep frozen), 'T' var. cand., (canned, deep frozen), 'Érdi bőtermő' (dried fruit), 'R' var. cand. (deep frozen); ‘Ceglédi arany', 'Ceglédi bíborkajszi', 'Magyar kajszi"C. 235' (fibrous juice); `Babygold 5', 'Redhaven' peaches, and 'Caldesi 2000' nectarine (canned); 'Stanley' plum (canned), 'Besztercei Bt, 2' (deep frozen).
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Comparative analysis of the production risk of major fruit species
119-122.Views:136Hungary possesses excellent agri-ecological potentials even in an international comparison. Despite their decreasing economic weight, agriculture and food production are of great significance, since the supply of the population with high quality and inexpensive food is a fundamental social demand and one of the essentials of the quality of life. The development of vegetable and food production is of great importance both from the aspect of healthy nutrition and comparative advantages (cheap workforce, professional expertise, traditions of production, climate favourable for quality). Within the Hungarian fruit production apple and sour cherry are essential branches in virtue of their significance. It is widely known, that – though to a different extent in the case of certain fruit varieties – satisfaction of the need for appropriate habitat is one of the important conditions of a decent quality and secure production. In my research, I analyse the territorial distribution, production standard and production risk of the Hungarian apple and sour cherry branches. I did not have the opportunity – because of the imperfections of the database – to compare long time series, therefore I examine the random effects affecting production by using the data of 3 years (they have the same content). I ranked and assessed each habitat and the production risks of certain fruit species compared to each other on the basis of indexes of relative deviation.
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The application of A HEAT SUM MODEL for the budburst of sour cherry varieties grown at Újfehértó
105-112.Views:260Experiences of the last decades showed univocally that the climatic changes, especially the warming up, influenced clearly the phenology, i.e. speed of growth and development of plants. To check the effects, the phenological studies became a topic of special interest. Our research has been performed at Újfehértó, the Research Institute of Fruit Growing and Extension, where the respective database accumulated observations during the period 1984–2005, where the meteorological data as well as the parallel phenological diary referring to the varieties ’Újfehértói fürtös’, ’Kántorjánosi’ and ’Debreceni bôtermô’ during the period 1984–1991 have been utilised. The method of calculating the sum of daily mean temperatures, “degree days”, is based on the observation that the plants are able to utilise cumulatively – in growth and development – the temperature above a set basic temperature. Our phenology model examined the correlation between the sum of degree days and the date of sprouting (budburst). The basic temperature has been determined by optimization, above which (threshold temperature) the accumulation of daily means was most active, or alternatively, below which the daily means are most sensitively expressed in the phenology. The model has been extended to the calculation of the end of rest period (endodormancy) – by optimization as well. Our phenology model will be suitable for two main purposes: for estimating the time of budburst for the Hungarian region during the next decades calculated on the basis of regionally downscaled climate models; on the other hand, by applying our model, the risk of damage caused by spring frosts could be estimated more exactly than earlier.
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Climatic indicator analysis of blooming time for sour cherries
11-16.Views:177County Szabolcs-Szatmár-Bereg produces more than the half of the total sour cherry grown in Hungary. Successful production, i.e. yield, depends largely on weather conditions. Most attention should be paid to the weather during the blooming period, being most decisive from the points of view of quality as well as quantity. In order to predict yields expected, the characterisation of the most important weather parameters is necessary. For that purpose, the database of the Institute of Research and Extension Service for Fruit Growing at Újfehértó Ltd. has been utilised. Records of weather conditions were collected throughout the period 1984-2005, i.e. daily minimum, maximum and mean temperatures (°C), precipitation (mm), and phonological diary of sour cherry varieties ’Újfehértói fürtös’, ’Kántorjánosi’ and ’Debreceni bôtermô’. Data of 7 indicators have been traced: number of frosty days, the absolute minimum temperatures, means of minimum temperatures, number of days when daily means were above 10°C, means of maximum temperatures, number of days without precipitation, and number of days when precipitation was more than 5 mm. On the one hand, we surveyed the changes; on the other hand, estimates have been attempted for the future changes expected during the following decades. The indicators being associated with certain risky events may serve for the prediction of the future recommendations to prevent damages.
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Hungaricum as a quality of fruits and fruit products
71-81.Views:183The territory of the Hungarian state is largely suitable for the purpose of growing fruits of the temperate zone species. During the next decennia, the annual volume of Hungarian fruit production is expected to be around 1.1-1.3 million tons, from which some 15% is considered to be a produce of Hungary or "Hungaricum" (90 thousand tons of sour cherry, 50 thousand tons of apricot, 20 thousand tons of raspberry, 10 thousand tons of walnut). These fruits symbolise the country's special quality, which are worth to catch the interest the foreign consumers.
The category of Hungaricum involves almost exclusively varieties of Hungarian origin as sour cherries, apricots, raspberries and walnuts, and they are representing outstanding qualities on the international markets.
As for the fruit products the fruit brandies are eligible to be "Hungaricum" and are called exclusively "Pálinka". The Pálinka, provided to be distinguished with a geographic mark and will be competitive on the world market. Smaller quantities, though significant produce is represented by the deep frozen raspberry.
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Evaluation of sour cherry varieties grown with environmental technology
39-41.Views:425The evaluation of a produce is an important moment of predicting its success on the market. The general impression, which is decisive, when a consumer chooses to purchase the commodity, should be interpreted in more objective, measurable terms. Primary data have been collected on fresh fruits derived from different growing technologies by organoleptic tests and the data filled up in the forms are processed with correlation analysis. The components were: taste, aroma, flesh firmness. The coefficients of correlation showed that the rest of characters as the appearance, juiciness, and the sugar/acid ratio.
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Relation of sour cherry blooming dynamics and meteorological variables
17-23.Views:213The aim of our research was to identify the role of weather parameters in the development of the start date and length of blooming. In order to achieve this, we examined how meteorological conditions of a particular year influence the start date and length of blooming in different years (dry, wet, cool, hot, sunny, cloudy). The meteorological parameters were the following: maximum temperature, minimum temperature, average temperature, precipitation, length of sunlight, difference of daytime and nightime temperatures, potential evaporation-PET, Huglin-index,Winkler-index, climatic water balance which can be calculated as a difference of precipitation and potential evaporation. In this study we wanted to find out whether early start of blooming results in a longer blooming period or if there is a generally faster blooming period when blooming starts later. Based on the results we can say that early start of blooming resulted in extended blooming period for three sour cherry varieties at the examined production sites. The start of blooming showed the closest relation with the difference of average daytime and nightime temperatures of the 30-day period prior to blooming. Significant relation was also detected with the thermic indexes as well as with maximum temperatures, climatic water balance and the degree of potential evaporation.We examined how weather 30 days prior and during blooming influenced the length of phases. Results showed that precipitation prior and during blooming is in significant relation with the length of blooming. We detected significant relation between daytime and nightime temperature differences and the length of blooming. The nature of the relation indicates that blooming periods were shorter in case of increasing temperature differences.We found that shorter blooming lengths occurred when maximum temperatures averaged between 13.5–14.5 ºC 30 days prior to blooming when examining the relation between blooming length and maximum temperature. If the average of maximum temperatures was below 13 ºC or exceeded 15 ºC during this period, then we could calculate with a blooming period longer than ten days. We proved that little precipitation and high temperature accelerates physiological processes, therefore we could calculate with an accelerated blooming and shorter blooming period.
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Hungarian fruits and vegetables of high anti-oxidant activity as functional foods (Review article)
13-21.Views:262Recently, projects aiming to enhance the consumption of fruits and vegetables are intensified. Experts agree in the principle of fresh vegetable foods being a valid panacea in averting risks of ailments as well as curing immune-insufficiency, inflammations, moreover, certain cancerous processes. It is generally accepted that among substances of biological activity the anti-oxidant compounds such as vitamins C, E and carotenoids, etc. have the major role in this process. Hungarian agriculture has outstanding chances in utilising its natural as well as cultivated plant resources and favourable climatic conditions. It would be, however, necessary to build up a databank of antioxidant substances found in fruits and vegetables and including the modifying effects of technology, growing site, variety, etc. The concept of promoting the trade of Hungarian food-specialities as "Hungaricum" needs, urgently, the aid of a databank of that kind. Some of those excellent products are for instance the sour cherry, pepper and onion. They enjoy high priority as "Hungaricum" in the EU and it should be enhanced by intense and consequent research work, which may prove their role as functional foods. The USA is the leading country in research on the anti-oxidant substances of sour cherries, and up to now more than 17 compounds have been found in Hungarian varieties among others. In pepper fruits used as vegetable and source of vitamin C, the analyses are still lacking because research of the past concentrated on the products of milled spice pepper. Onion and garlic are entirely unexplored in this respect. It should be noted that availability of these fresh products in the moderate climate is restricted to a relatively short season. For that reason, some processing and preservation methods are needed in order to use those fruits and vegetables as functional foods all around the year. The scientifically founded endeavour as a solution of the questions mentioned is stimulated by vigorous commercial interests as well as by the urgent needs of the consumers to improve their health.