Soluble Dry Matter Content Research Articles

AGRONOMIC TRAITS OF SOILLESS GROWN BELL PEPPER

ISHS XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Greenhouse 2010 and Soilless Cultivation AGRONOMIC TRAITS OF SOILLESS GROWN BELL PEPPER

Some Physical, Chemical, and Rheological Properties of Sweet Sorghum (Sorghum Bicolor (L) Moench) Pekmez (Molasses)

Some physical, chemical properties and the rheological behaviour of the sweet sorghum (Sorghum bicolor L Moench) pekmez (molasses) were determined. The rheological behaviour of the sweet sorghum pekmez (concentrated sorghum juice) with different soluble solid contents (75.1, 72.4, 66.5, and 59.4 °Brix) was determined in the temperature range of 10, 20, 30, 40, and 50°C using a rotational viscometer equipped with spindle 5 at the speed (share rate) of 5, 10, 20, 50, and 100 rpm. An empirical power law model was used to describe the rheological behavior of the sweet sorghum pekmez with correlation coefficients (R2) between 0.922 and 0.986. The sweet sorghum pekmez exhibited a pseudoplastic behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and Ea value of the sweet sorghum pekmez was calculated as 31 350 J/mol. Depending on the soluble solids contents, the activation energies for flow of diluted samples vary from 52.27 to 24.50 kJmol−1. The effect of °Brix on viscosity can be described by the power-law equation. Experimental data were fitted to power law and exponential model in order to describe the effect of temperature and soluble dry matter content. Density and Electrical conductivity were measured 1.3915 g/cm3 and 13.53 mS/cm, respectively. The color as L, a and b value were measured 19.07, + 4.0, and + 2.18, respectively.

Variability of pomological characteristics of the Sumatovka apple

Variability refers to a process by which differences occur among individuals of the same plant species. However, some characteristics change very little while others, especially quantative ones, change rather quickly and readily even when environmental conditions change slightly. This fact has prompted an investigation aimed to establish the variability of pomological characteristics of the Sumatovka cv. apple tree, a rather old and autochthonous cultivar grown widely throughout Eastern Serbia. Its special characteristic is an ability to grow and bear fruit without any particular care and cultivation, and in conditions of especially severe water deficiency and drought. Sumatovka cv. fruits are small- or medium-sized on the average, the length Measuring 51.3 ? 6.62 mm (CV 12.9%), width 55.5 ? 6.35 mm (CV 11.4%), pedicel lenght 19.5 ? 3.2 mm (CV 16.4%) and fruit mass 66.0 ?20.6 g (CV 31.3%). Total soluble dry matter content of the mesocarp varies between 15.6 and 1.92% (CV 12.31%), total sugars 14.3 ? 4.7% (CV 32.8%) and total sour substances 0.95 ? 0.11% (CV 18.6%). Especially examined were the large-sized Sumatovka fruits measuring 72.0 mm in lenght and width, and 169.4 g in mass.

Effects of Winter Cover on Yield Components of ‘Elsanta’ Strawberries

Abstract In three experiments, yield components of the summer-planted strawberry cultivar ‘Elsanta’ under fibre-cloth winter cover (October-April) as well as on plastic covered raised beds were studied. All winters were mild, and winter frost damage did not occur. In one experiment, fibre-cloth covered plants developed more leaves during the autumn and more flowers the following spring. Fibre-cloth increased total yields by about 25% in two out of three experiments. In two experiments, fruit size increased as an effect of fibre-cloth cover. Ripening was accelerated in all three experiments. The overall effect of dark plastic on raised beds was small, increasing total yield in only one year. In a few cases total and soluble dry matter contents of fruits were sligthly increased by fibre-cloth cover or dark plastic on raised beds.

Trockensubstanzverluste der Reizker (Lactarius rufus) durch Blanchieren

According to recommended international standards edible fungi are blanched before salting and freezing. A study was conducted on the solution losses of Lactarius rufus due to blanching. Weight losses, changes of dry matter, raw fat, total nitrogen, amino nitrogen and ash contents as well as the pH value were determined when various methods of blanching were used. 3 min blanching at 95-100 degrees C was able to inactivate catalase and peroxydase while 6 min blanching was needed for inactivating polyphenoloxydase totally. After blanching there were 1/10 - 1/100 of spores left. During the 3 min blanching in water five times the quantity of mushrooms the losses of dry matter were about 10%; when doubling the quantity of blanching water the losses increased to 2-3 fold. The doubling of blanching time had no significant influence on the losses. The soluble dry matter content of blanched mushrooms was less than 50% of that of the fresh. Total nitrogen of fresh mushrooms was equal to that of the blanched but the amino nitrogen decreased to one tenth by blanching. The mineral element content of blanched mushrooms was about the half of that of the fresh. Blanching caused a slight decrease in the pH value. The necessity of the blanching of all edible fungi before freezing was discussed.