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Storability of paprika varieties measured by non-destructive acoustic method
49-53.Views:122During our experiments, the storability of paprika (Capsicum annuum) samples was measured by a non-destructive acoustic method. The aims of our work were the determination of the applicability and reproducibility of the acoustic stiffness method for paprika, the investigation of the optimum measuring conditions. In order to compare the main paprika varieties regarding shelf-life, our further aim was to follow the softening phenomenon or textural changes (i.e. changes in stiffness) of different paprika varieties measured by the nondestructive acoustic stiffness method. Five different varieties of paprika grown in hydroponics growing system were used for the measurements. All paprika varieties were stored at 20 °C for two weeks. Samples were tested on every 2nd or 3rd day. The acoustic method was found to be suitable to follow the softening of paprika samples. The characteristic frequency of the acoustic signal could be well detected and clearly separated from the other vibration peaks. Tapping the top of the paprika was observed to give a clearer and less noisy signal compared to the signal obtained by tapping the sample's shoulder. The acoustic results showed the same tendencies with regard to softening during storage as the impact method showed in our previous experiments.
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Effect of modified atmosphere package on apricot fruit storability
30-32.Views:188The aim of this work was to study the effect of modified atmosphere package (MAP) on apricot storability. Apricots (Prunus armeniaca L.) cultivar Jumbo cot were harvested at commercial ripening stage. The fruits were treated with different storage treatments as following: i) control storage for 13 days at 1 °C, ii) stored fruit at 1 °C for 10 days then 3 days at shelf at 25 °C, iii) fruit stored in MAP at 1 °C for 13 days and iv) fruit stored in MAP at 1 °C for 10 days then 3 days at shelf at 25 °C. Data showed the positive effect of MAP in keeping the apricot fruit for long time with better quality than the control fruit. MAP showed positive effect by recording the lowest fruit weight loss, the highest firmness and lowest chilling injury and fruit decay.
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Impact of substrate supplemented with CaCO3 on mycelial growth, yield, morphological features and storability of fruiting bodies of black poplar mushroom Agrocybe cylindracea (DC.) Marie.
76-86.Views:355Black poplar mushroom, Agrocybe cylindracea deserves special attention, due to its medicinal properties. Water and alcohol extracts from fruiting bodies of the fungus have an anti-oxidant, anti-cancer, anti-fungal, cholesterol and triglycerides blood level lowering abilities. This mushroom is rich in proteins and vitamins, mineral elements and low in fat. The aim of the experiments was to determine effect of a substrate supplementation with CaCO3 on mycelial growth, yield, morphological features and storability of fruiting bodies of four strains of A. cylindracea (DC.) Marie. The amount of additive to sawdust substrate affects rate of mycelial growth and yield of investigated strains. A. cylindracea mycelial growth was not affected by addition of CaCO3 to substrate, however a significant effect of this additive was found on yield, which was the highest with CaCO3 addition in an amount of 8 g/100 g of substrate. Carpophores characterized with the largest caps diameter, and the largest individual mass obtained of substrate enriched with CaCO3 addition of 8 g/100 g of substrate. In addition, it was found that supplementation with CaCO3 affect storability of A. cylindracea. The lowest weight loss of fruiting bodies after 3 and 7 days of storage was found with addition of CaCO3 to substrate in an amount of 4 g/100 g of substrate.
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Results of experimental storage of sour cherry (Prunus cerasus L.) fruit
65-78.Views:221In utilisation of sour cherry cultivars, the paradigm has gradually changed in the sense that fresh consumption gained much more attention than before on a worldwide scale. Consequently, much more attention is paid to the problems connected with the storage, i.e. preservation of fresh fruit for direct consumption. It is a genuine interest of growers, traders as well as of consumers to be informed about the possibilities of preserving economically the fresh status for a longer period after harvest during the warm summer weather in addition to the lengthening of the harvest season by choosing cultivars of different dates of ripening. Recent results of purposeful experiments indicate that the storability of the fruit of 6 main Hungarian sour cherry cultivars is on the same level ('Érdi bőtermő, 'Debreceni bőtermő’, 'Újfehértói fürtos', 'Kántorjánosi', 'Éva', 'Petri'). The traditional conditions facilitated the maintenance of freshness over a 5-week-long period, and the loss of volume was less than 7%. During the first 2 weeks, there was no difference between the cultivars regarding loss of volume and decay, moreover, the effect of time elapsed after harvest and of adversities of transport was not significant. It could be stated that 2 week of storing is safely feasible. We need only 2 °C temperature and 90% of relative humidity. The relations of oxygen and CO2 of the atmosphere is less decisive than temperature alone. No essential difference has been registered between the storing in plastic trays versus plastic boxes either. A study was performed to assess the modified atmosphere packaging (MAP) effect on Hungarian sour cherries growing in Iran (`Érdi bőtermő and ‘Érdi jubileum') shelf life. The harvested fruits stored at 0 °C under modified atmospheres (15% 0, and 10% CO2 and 75% nitrogen) for 6 weeks. Descriptive analysis showed that sour cherry stored in control condition had a higher deterioration rate than those stored in under modified atmosphere, which showed a lower rejection rate and a longer shelf life than those stored in modified atmosphere.
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Storability of some apricot varieties as affected by storage period
39-42.Views:248The aim of this study was the estimation of storability of 10 apricot varieties in regard to percentage fruit weight loss, firmness, acidity and T.S.S in fruit during storage periods from one week to 4 weeks. All the variety gave the same trend as all of them loss weight, firmness decreased, acidity and T.S.S decreased but the differences were not the same in all varieties. in case of some varieties the percentage of fruit weight loss reached to about 9 % after 28 days also the differences between varieties in two seasons refer that this character is determined by genetic factors beside effect of environmental and agriculture factors.
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Change of Thiamine concentration and amino acid composition during sparkling wine base Production
62-66.Views:141It has been established, that thiamin content added in 3 mg/I concentration to musts before fermentation resulted in the enhanced storability of sparkling wine base at lower SO2 levels. Fermentation rate is not increased by this concentration and it causes no "thiamine taste" in organoleptic evaluation.
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Structural differences arise between fruit cuticles of two apple cultivars during long term cold storage
26-29Views:258Apple fruits are covered by hydrophobic cuticle that provides protection against desiccation, pathogens, excessive water absorption and radiation. The features of cuticle affect the quality and storability of the fruits. It was aimed to evaluate the correlation between peel ultrastructure and weight loss in fruits covered by waxy bloom (cv. Florina) and without bloom (cv. Red Rome van Well) during 4-month cold storage. SEM (scanning electron microscopy) was used for visualization of the fruit surface and fruit weight was also measured. Several studies have revealed that there may be correlation between the ultrastructure of cuticle and its water permeability. Our results confirmed this phenomenon in case of two cultivars. The weight loss per fruit surface area unit of ‘Florina’ was found significantly higher than that of ‘Red Rome van Well’. At the same time the cuticular surface of the fruits contained more micro-cracks in case of the former cultivar. These data confirmed the relationship between the density of cuticular micro-cracks and the water vapour permeability. We concluded that this feature is more significant than the amount of natural waxy bloom on fruit surface.