Soluble Dry Matter Research Articles

EFFECT OF THE LENGTH OF THE FLOWERING-HARVEST INTERVAL ON THE RIPENING AND QUALITY OF THE 'KENT' MANGO IN CÔTE D'IVOIRE

The physiological stage of mango maturity at harvest affects fruit quality at the time it is commercialized. The objective assessment of the mango maturity stage at harvest remains a challenge because of the multiple interactions between the visual aspect, the physicochemical composition, and the morphology of the fruit. This study aims to quantify the optimal harvest date to guarantee the maturity and quality of mango cv. ‘Kent’. In this study, which took place in Korhogo in northern Côte d’Ivoire, the maturity stage and the quality of fruits were measured on 240 Kent mangoes harvested at four different harvest dates (90, 95, 100, and 105 days after flowering). A morphological, physical, and chemical characterization (length, width, mass, soluble sugar content, dry matter, skin appearance, and mass loss) was carried out at each date on 30 fruits at harvest and 30 fruits after ripening at room temperature. The number of days necessary for ripening was quantified. The results showed that the optimal harvest date is 100 days after flowering for Kent mangoes in Côte d’Ivoire. Mangoes harvested at this date developed better organoleptic characteristics (less wrinkled skin, lower mass losses, and a shorter ripening time). Assessment of the harvest date, guaranteeing better ripening of the fruit, is of utmost importance for organizing harvests in the mango sectors in West Africa, and especially in Côte d’Ivoire.

THE EFFICIENCY OF ORGANIC BIOSTIMULANTS FOR KOHLRABI SEEDS AND PLANTS TREATMENT

The research reveals a versatile positive effect of organic bio stimulants Regoplant, Stimpo, and Emochka on kohlrabi cabbage plants. Soaking the seeds for 12 hours and foliar dressing of plants during vegetation with solutions of growth regulators contributed not only to increase the total yield of stems but also to enhancing growth indices of kohlrabi plants and at the same time ensuring better resistance to adverse growing conditions. The highest yield was obtained for the soaking seeds for 12 hours and 2 foliar dressings. Thus, in kohlrabi varieties ‘Delikatesna Bila’ and ‘Violeta’, the highest yield of stems (23.9?25.2 t/ha) was obtained under the influence of growth regulators Regoplant and Stimpo. In the experiment, a high yield of commodity stems was obtained in variety ‘Delikatesna Bila’ (86?93%) and in variety ‘Violeta’ (86?91%), which was on average higher by 8.0 and 5.6% than in the control treatment. The use of biostimulants ensured the yield of soluble dry matter higher by 0.2%, 0.4%, 0.8%in‘Delikatesna Bila’ and by 0.8%, 1.0%, 0.3% in ‘Violeta’, respectively, compared to the control treatment

Valorization of dietary edible mushrooms waste: chemical and physical properties, nutrient digestibility, microbial protein synthesis and nitrogen balance in sheep.

The optimal use of feed resources must be considered by most livestock farmers. The use of low-cost agricultural by-products and the processing of these materials is one possible solution in this respect. One such compound is edible button mushroom waste (EM), a large amount of which is produced annually in the mushroom production cycle worldwide. Bulk density 100 of EM was smaller than the other groups. These changes also applied to alfalfa for bulk density, which was higher than the replaced waste. The dry matter solubility of EM was higher than that of alfalfa hay, whereas the ash solubility rate for EM was greater compared to alfalfa. Replacing up to 210 g kg-1 alfalfa with EM did not affect the production of purine derivatives, microbial protein, nitrogen excreted in urine and feces, and retained nitrogen, although the organic matter digestibility (OMD) increased, whereas the crude protein digestibility and neutral detergent fiber (NDF) decreased (P < 0.05). Fermentation potential, gas production rate, metabolizable energy and short-chain fatty acids were increased. On replacing up to 210 g kg-1 alfalfa with EM, the diet OMD increased, whereas the crude protein and NDF digestibility decreased (P < 0.05). EM usage in the experimental diets did not affect the production of purine derivatives, microbial protein, nitrogen excreted in urine and feces, and retained nitrogen. The physical properties, chemical composition and nutritional value of EM, as well as its low cost, show that it can be used as an alternative part of the diet forage in the ruminant's diet. © 2021 Society of Chemical Industry.

Determination of Drying Characteristics, Energy Consumption and Quality Values of Black Mulberry Fruit (Morus nigra L.) Dried Under Different Conditions

There are about 68 types of mulberry fruit with a wide ecological production area. Different mulberry species are grown in large fields in Turkey. Mulberries are largely dried-consumed, but sometimes they are used as fruit juice. In this study, black mulberry fruit was collected in two different ripening levels (semi-ripe and full-ripe) and oven-dried at 50, 60 and 70°C drying temperatures. Initial moisture contents of semi-ripe and full-ripe fruits were determined as 86.74% and 82.95%, respectively. Fruits were dried to have final moisture levels of 10-15%. Drying duration, drying models, effective diffusion, activation energy, specific energy consumption, color parameters and chemical properties of dried fruits were examined and the effect of ripening levels and drying temperatures were investigated. In terms of drying duration, while full-ripe fruits dried in a shorter time, effective diffusion, activation energy and specific energy consumption values were found to be higher than semi-ripe fruits. In terms of color parameters, semi-ripe fruits are recommended to be dried at 50 or 60°C drying temperatures and full-ripe fruits should be dried at 50°C drying temperature for better preservation of color parameters. On the other hand, a common proper drying temperature could not be identified for acidity (pH), water soluble dry matter and titratable acidity.

Erzincan Geleneksel Dut Pekmezinin Bazı Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi

Bu araştırmada, geleneksel yöntemle üretilen Erzincan dut pekmezinin bazı kalite özelliklerinin belirlenmesi hedeflenmiştir. Bu amaçla, 2018 ve 2019 yıllarında geleneksel olarak üretilen 10 adet dut pekmezi örneğinde, çeşitli fiziksel ve kimyasal özellikler ile antioksidan aktivite tespit edilmiştir. Pekmez örneklerinde; pH 4,86-5,17, titrasyon asitliği %0,53-0,85, toplam kuru madde %71,91-84,07, suda çözünür kuru madde %70,60-83,80, toplam kül %1,44-3,47, protein %1,47-3,19, su aktivitesi 0,59-0,75, 5-hydroxymethyl furfural (HMF) 5,70-72,62 mg/kg, toplam şeker %64,04-71,40, invert şeker %40,46-56,15, sakkaroz %7,76-26,59, kalori 262,01-294,54 kcal/100 g, viskozite 745-15275 cP, L* değeri 19,19-32,64, a* değeri 5,68-17,53, b* değeri 2,46-9,01, H° değeri 15,78-52,10 ve C* değeri 8,74-19,72 aralığında belirlenmiştir. Toplam fenolik madde (TFM), 1,1diphenyl-2picyrlhydrazyl (DPPH) antioksidan aktivite ve % inhibisyon değerleri ise sırasıyla; 3,92-10,05 mg GAE/g, 1,31-6,25 mg TE/g ve %7,96-30,69 aralığında bulunmuştur. Araştırma sonuçları değerlendirildiğinde; genel olarak pekmez örneklerinin besin değerlerinin yüksek olduğu, antioksidan ve TFM açısından iyi birer kaynak oldukları ve HMF miktarlarının TS 12001 Pekmez Standardı‘nda bildirilen limitlerin oldukça altında kaldığı görülmektedir. Sonuç olarak, Erzincan yöresine ait geleneksel üretim tekniği ile doğal, besin değeri yüksek ve sağlığa yararlı pekmezlerin üretilebildiği ortaya çıkmıştır. Bu araştırma sonuçlarının, Erzincan geleneksel dut pekmezinin önemi, tanıtımı, değer kazanması ve koruma altına alınmasında katkı sağlayacağı düşünülmektedir.

Mechanical harvesting and processing of tomato varieties

Research in recent years has shown that the physical health of the population depends on the food quality. Concentrated tomato products (tomato paste, ketchup, sauces, etc.) can become a source of antioxidants necessary for the human body. The quantity and quality of the obtained canned food directly depends on the biochemical composition of tomato fruits and, first of all, the soluble dry matter. In a field experiment, six tomato samples of domestic and foreign breeding, suitable for one-time harvesting and processing into concentrated tomato products, were studied. As a result of the studies carried out, it was found that the chemical composition of the fruits changes depending on the weather conditions of the tomato growing season. On average, with an increase or decrease in dry matter content in tomato fruits by 1%, the calculated yield changes by 13.1 t / ha, which gives an increase or decrease in the volume of finished products during processing by 2.5 t / ha. When growing the studied tomato varieties suitable for modern cultivation and harvesting technologies in the soil and climatic conditions of the central zone of Krasnodar region, the highest calculated yield of finished products was obtained from the LG-1181 sample and the F1 hybrid No. 8504 Heinz.

Su yastığı sulama yönteminin kırmızı acı biberin bazı kalite özelliklerine etkisi

This study was conducted to determine the effects of water pillow irrigation, a novel irrigation method, on quality attributes (water soluble dry matter content, moisture, protein, ash and L-ascorbic acid) of hot red pepper. Fruit yield and quality obtained under water pillow (WP) irrigation were compared with those under furrow irrigation (FI). Experiments were carried out under semi-arid climate conditions of Turkey. The irrigation intervals were 5-day for FI and 7, 9 and 11-days for WP. The amounts of applied irrigation water were found to be 1718.1, 1160.2, 906.1 and 761.4 mm for FI, WP7, WP9 and WP11, respectively. Fruit water soluble dry matter contents varied between 9.5%-11.2%, moisture contents between 86.3-91.5%, pH between 4.40-4.80, protein contents between 1.32-1.38%, ash contents between 0.98-1.09%, and L-ascorbic acid contents between 105-118 mg 100 g-1. Although the amount of irrigation water used in WP11 treatment was 125% less than the amount used in FI treatment, no significant differences were observed in quality traits of both irrigation methods as well as capsaicin contents and extractable color of the samples.

Разработка технологии получения соево-тыквенных десертов функционального назначения

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. &#x0D; Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. &#x0D; Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. &#x0D; Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

Physico-chemical attributes influence consumer preferences for kiwiberries (Actinidia arguta ‘Hortgem Tahi’)

ABSTRACT Kiwiberries (Actinidia arguta ‘Hortgem Tahi’) are a convenient, grape-sized (∼ 12 g) kiwifruit with an edible skin that are easier to eat than standard kiwifruit. In this study, we examined consumer preferences for kiwiberries. ‘Hortgem Tahi’ fruit harvested from five orchards were presented to 119 consumers such that each participant received fruit that were matched for firmness and selected according to physico-chemical measurements to represent a range of levels of quality. Consumers received half fruit with the other portion used to determine ripe soluble solids concentration (rSSC) and dry matter concentration (DM). Increases in rSSC and DM were associated with increasing consumers’ scores for liking, acceptability and willingness to purchase. Combining responses from all consumers enabled the generation of curves relating increasing rSSC or DM to increasing liking such that scores increased from about 5 (‘neither like nor dislike’) to about 7 (‘like moderately’) as rSSC increased from ∼10% to ∼17.5% and as the inferred harvest-DM increased from 12.5% to 20%. The results demonstrate that approaches linking physico-chemistry and consumer responses at the individual fruit level can be effective in studies using small fruit.

A Study on Determining Some of the Yield and Quality Properties of Ürgüp Sarısı Plum (Prunus domestica L.) Grown under Nevşehir Conditions

This study has been conducted with the purpose of determining some yield and quality properties of Urgup Sarisi Plum (Prunus domestica L.) grown locally in Nevsehir’s Urgup district. Fruit samples have been acquired from a producer’s orchard reproduced through bud eye from various natural plantations in Urgup district. Trees have been planted with 6 m × 6 m intervals and are 7 years of age. The study has been conducted during the 2015–2016 period on randomized blocks experimental design with three recurrences and with five trees per recurrence. Fruit samples have been harvested in August 2016 and immediately transferred in ice boxes to Mersin Erdemli Alata Horticultural Research Institute Laboratories. They have been kept at 0 °C until the time of analysis. Fruit samples have been subjected to analyses such as fruit weight, fruit width, fruit length, seed weight, yield per tree, pulp hardness, fruit acidity, water soluble dry matter amount, fruit colour values (L*, a*, b*), antioxidant, total phenol, sugar contents (glucose, fructose, sucrose). Among the genotypes, U1 had the bulkiest fruit, U7 had the highest yield per tree, U8 had the brightest fruit colour, U3 had the closest colour to red and U8 had the highest tone of yellow. In plum genotypes, U4 had the highest amount of antioxidant, U2 contained the highest total phenol, vitamin C and fructose and U6 contained the highest glucose and sucrose. U7 has been observed to be noteworthy in terms of yield, while genotype, biochemical characteristics were noteworthy in U2, U4, U6 genotypes. In conclusion, considering all parameters reviewed in the study, it has been decided that U7, U6, and U2 genotypes could be promising under Nevsehir conditions.

Some Quality Properties, Mineral and Heavy Metal Composition of Wild Fruit Traditional Marmalades

In this research, some physicochemical and microbiological characteristics and mineral compositions of marmalades produced by traditional method using Berberis integerrima Bunge (purple barberry), Berberis vulgaris L. (pink barberry), Rosa pimpinellifolia L. (black rosehip), Rosa canina L. (pink rosehip), Malus sylvestris Miller (sour apple), and Vaccinium corymbosum L. (blueberry) wild fruit naturally grown in Bayburt and Trabzon provinces were determined. As a result of the research; pH 2.56-4.18, titration acidity (in terms of citric acid) 0.62-3.40%, dry matter 53.65-64.90%, water soluble dry matter 52.28-64.53%, water activity 0.818-0.894 and HMF (5-hydroxymethyl-2-furfural) were detected in the range of 5.81-53.40 mg/kg. As a result of microbiological analysis, total aerobic mesophilic bacteria, coliform group bacteria and yeast-mold were not detected in any of the samples. In the marmalade samples, the macro minerals Ca, K, P and Mg are ranged from 23.56-425.12 mg/kg, 1275.74-5918.10 mg/kg, 21.98-921.26 mg/kg and 125.50-776.23 mg/kg, respectively. Of the micro-minerals Fe 4034.85-22346.74 µg/kg, Mn 531.63-15065.91 µg/kg, Zn 345.40-6250.76 µg/kg, B 2872.99-7300.37 µg/kg, and Ba were found between 689.31-6455.24 µg/kg. The results of heavy metal analysis showed that marmalade samples were within reliable limits. It is concluded that these fruits, which are not usually consumed as table, but have rich mineral composition, characteristic taste and pleasant aroma, can be evaluated in marmalade production. In the years when the yields of wild fruits are high, it can be processed into products with long shelf life such as jam and marmalade and converted into added value can contribute to the regional economy.

Non-destructive prediction of soluble solids and dry matter concentrations in apples using near-infrared spectroscopy

Non-destructive prediction of soluble solids and dry matter concentrations in apples using near-infrared spectroscopy

Kayseri Bölgesinden Toplanan Ayva Genotiplerinde Genetik Çeşitlilik ve Bazı Meyve Özellikleri

Türkiye‘de ekolojik farklılıktan dolayı çoğu bitki ve meyve türü hem doğal olarak hem de ekonomik olarak yetişmektedir. Kayseri civarı bazı meyve türlerinin doğal yayılış bölgelerinden biri durumundadır. Yapılan bu çalışmada Kayseri yöresinde tohumdan yetiştiği varsayılan 31 ayva (Cydonia oblanga Mill.) genotipinde genetik çeşitliğin ve bazı meyve özelliklerinin belirlenmesi amaçlanmıştır. Çalışmada meyve boyu, meyve eni, SÇKM ve asitlik gibi meyve özellikleri incelenmiştir. Çalışmada, 15 SRAP primer kombinasyonu kullanarak yapılan moleküler incelemelerde genetik çeşitliliğin 0,53 ile 0,92 arasında değişkenlik gösterdiği ve genotiplerin 2 ana grupta toplandığı ortaya çıkmıştır. Çalışmada primerlerin baz uzunlukları 400-1700 bp arasındadır. Toplam da 97 adet skorlanabilir bant elde edilmiş olup, bunlardan 91‘i polimorfiktir ve polimorfizm oranı %87,7 olarak bulunmuştur. Çalışmada elde edilen sonuçlar bölgedeki ayva popülasyonlarının korunması ve daha sonraki çalışmalarda kullanılması adına önem taşımaktadır.

Extraction of protein and carbohydrates from soybean meal using acidic and alkaline solutions produced by electro‐activation

AbstractThis main objective of this work was to study the extraction of proteins and soluble carbohydrates and minerals from soybean meal by using acidic (anolyte) and alkaline (catholyte) extracting solutions produced by electro‐activation technology. The extracting solutions (anolyte and catholyte) were produced by electro‐activation at current intensities of 150, 300, and 450 mA during 10, 30, and 50 min. Both extraction methods were effective in extracting soluble dry matter. The catholyte was the most efficient in extracting proteins with a maximal yield of 45.55 ± 2.77%. Moreover, protein content increased with treatment time in catholyte extracts but decreased in anolyte‐extracted samples. SDS‐PAGE confirmed catholyte effectiveness in extracting more proteins with better quality than the anolyte. Similar results were observed for amino acid profiles, with samples extracted by the catholyte being the richest in both essential and nonessential amino acids. While the anolyte extracted the highest amounts of Mg2+ (78%), Ca2+ (37%), and P3− (37%) from the soybean meal, catholyte was more efficient in extracting Zn2+ (65%), Fe2+ (62%), and Cu2+ (42%) ions. The obtained samples by both anolytes and catholytes exhibited good carbohydrate profiles containing some prebiotic monosaccharides. The carbohydrate profile varied with voltage used for the production of electro‐activated solutions and time. Stachyose and raffinose content increased with voltage used for anolytes production while decreasing in catholytes samples. Similarly, the highest stachyose and raffinose contents were observed for catholyte‐treated samples for 10 min, with respective ranges of 206.64–222.49 and 31.17–34.29 mg/g. To a lesser extent, anolyte‐treated samples for a longer time (30–50 min) were more efficient in extracting those sugars.

Fig-leaf gourd cucurbita ficifolia bouche – a new domestic pumpkin species in Ukraine

Aim. To study morphobiological and economically valuable features of four collection fig-leaf gourd (Cucurbita ficifolia Bouche) accessions under the conditions of the Northern Steppe of Ukraine. Results and Discussion. We investigated 4 fig-leaf gourd accessions (Cabello de Angel (ESP), DN01000 (NLD), DN01001 (MEX) and DN01002 (unknown origin) and proved that it was possible to grow C. ficifolia as a crop in the steppe of Ukraine and to obtain physiologically mature fruits and seeds. The vegetation period of the accessions under investigation varied within 140–150 days. DN01000 (NLD) and DN01002 (unknown origin) were the most early ripening (140 days). Cabello de Angel (ESP) and DN01001 (MEX) ripened the latest (148 days and 150 days, respectively). The studied plants had a strong habitus (the main stem length was 6–7 m) and long internodes (longer than 20 cm). The fruit pattern is a green net on a white-greenish background. The flesh merges with piths like in watermelons. Seeds are black, oval, small or medium (1.3 – 1.8 cm). Five-year data show the commercial performance of the accessions was low (2.3 – 2.9 kg). Cabello de Angel (ESP) and DN01000 (NLD) had the best performance (2.8-2.9 kg / plant). The other two accessions, DN01001 (MEX) and DN01002 (unknown origin) had equally poor performance (2.3 kg / plant). In general, the potential marketable yields from these accessions grown with a density of 5,100 plants/ha are low (11.7 - 14.8 t / ha) in comparison with three other pumpkin species (C. реро, C. maxima, C. moschata). The total number of fruits amounted to 4-7 fruits/plant; the number of mature fruits - 1.5-2.0 fruits/plant. The average fruit weight ranged 1.4 to 1.8 kg. The content of soluble dry matter was low (3 – 5 %). DN01000 (NLD) turned out to be very highly resistant to powdery mildew and bacterial leaf blight (9 points). This accession was also higly resistant to melon aphids (7 points). The other accessions were highly resistant to the above-referred pathogens (7 points) and moderately damaged by melon aphids (5 points). Conclusions. The studied fig-leaf gourd (Cucurbita ficifolia) accessions are late-ripening (140–150 days); their commercial yields are 11.7–14.8 t / ha; their fruits contain little soluble dry matter (3.0 - 5.0 %); they are very highly resistant or highly resistant to common diseases (bacterial leaf blight, powdery mildew) and pests (melon aphids). Through the lens of breeding, fig-leaf gourd requires further detailed research, since it is of great interest as a stock for other cucurbits.

Evaluation of fruit quality of apple land varieties

The study examines applefruit qualityattributes of eight cultivars, i.e., weight, size, flesh firmness,and soluble dry matter content. Half of the examined cultivars matchedthe fruit quality of the control ‘Golden Delicious’. Additionally, the study evaluated each cultivar’snutritionalvalue and how they can serveas functional foods.

Investigation of the physicochemical, nutritional properties and antioxidant activities of commercial and traditional pomegranate molasses samples

Pomegranate molasse is a pomegranate product which has become widespread in recent years and can be added to some foods with its unique taste and aroma. In this study, three commercial sold in the market and three pomegranate molasses made by traditional method taken from Burdur (Turkey) public market were investigated. The pH, water soluble dry matter results of the samples were found to comply with the standards. Viscosity values range from 191.35 to 13000 mPa. According to the color analysis, it was detected that the color of the traditional pomegranate molasses was darker than the commercial ones. The phenolic content of samples varies between 10.40-931.56 mg GAE/L. The highest quantity of antioxidant substance was found in the commercial C2 sample. Total aerobic mesophilic bacteria count was carried out to evaluate the hygienic quality of pomegranate molasses samples. It was seen that the most bacteria number was at C1 commercial pomegranate molasse. It was concluded that it would be beneficial to elaborate pomegranate molasse standards and in traditional production, more healthy and reliable products can be obtained with the informations.

Study of thermal stability of ascospores Aspergillus (Neosartorya) fischeri depending on the concentration of soluble solids in apple juice

Kinetic studies of the thermal inactivation of test crop spores are necessary to develop optimal heat treatment regimes for fruit juices. The purpose of the work is to study the dynamics of changes in the thermal stability parameters DT and z depending on changes in the soluble solids content in canned fruit products using the example of certain types of apple juice products with a pH of 3.80. The regularity of thermal inactivation of ascospores of the mesophilic mold Aspergillus fischeri in concentrated apple juice (JAC) with a soluble dry matter (RSV) content of 70%, in restored apple juice with RSV – 11.2%, and in restored apple juice with pulp with RSV – 16% was studied. The parameters of thermal stability were determined by the capillary method at temperatures of 80, 85, 90, and 95 °C. It was experimentally established that the heat resistance of A. fischeri spores in clarified apple juice was DT 95 °С = 0.16 min, and the parameter value z = 6.76 °C, in apple juice with pulp parameters: DT 95 °C = 0.24 min, z – 7.12 °C, in YaKS – DT 95 °C = 0.39 min, and z – 7.8 °C. The dynamics of thermal stability parameters D and z of A. fischeri mold fungus spores (test cultures) versus RSV concentration of juice products was established. The research results showed that with an increase in the concentration of RSV, the thermal stability of spores increases exponentially. The rate of increase in thermal stability decreases with increasing concentration of RSV. Since the concentration of RSV affects the rheological properties of the product (viscosity), this leads to a change in the kinetics of heating in products with convection heat transfer. Therefore, an increase in the concentration of RSV should inevitably lead not only to an increase in the thermal stability of spores of microorganisms, but also to a shift in the region of optimal modes of heat treatment of products toward an increase in the thermal load to ensure regulatory requirements for microbiological safety.

Serada Yetiştirilen Salkım Domatesinde Çiçek Budamasının Verim ve Kalite Üzerine Etkileri

Bu araştırma, Ayza F1 salkım domates çeşidinde farklı çiçek budamalarının verim ve kalite üzerine etkilerini belirlemek amacıyla Menderes Havzası Tarımsal Uygulama ve Araştırma Merkezi seralarında yürütülmüştür. Çalışmada, domates çiçek salkımlarında 6 meyve kalacak şekilde budama yapılan (6 meyveli) grup, 7 meyve kalacak şekilde budama yapılan (7 meyveli) grup ve budama yapılmayan kontrol grubu olmak üzere 3 farklı uygulama bulunmaktadır. Salkım domates çeşidinde kalite kriteri olarak; kuru madde miktarına (KM %), toplam suda çözülebilir kuru madde miktarına (TSÇKM %), pH, titre edilebilir asitlik (TA mval 100 ml-1), meyve eti sertliği (Newton), ve antioksidan madde miktarına (%) bakılmıştır. Ayrıca domates meyve çapı (mm), meyve boyu (mm) ve meyve ağırlığı (g) belirlenmiş olup, toplam verim (g bitki-1), pazarlanabilir verim (g bitki-1), meyve sayısı (adet salkım-1), ortalama meyve ağırlığı (g meyve-1) gibi verim özellikleri detaylı olarak incelenmiştir. Pazarlanabilir verim, meyve ağırlığı, meyve çapı, meyve boyu ve KM değerleri bakımından, 6 salkımlı çiçek budama uygulaması ön plana çıkmaktadır. Uygulamaların meyve indeksi, TSÇKM ve pH gibi kalite özelliklerine etkisi önemsiz bulunmuş; KM, TA, meyve eti sertliği ve antioksidan madde miktarları üzerine etkilerinin ise önemli olduğu belirlenmiştir.

Investigating the Phenological and Pompological Characteristics of Indigenous Pears in Northeast Bosnia

The study included 30 autochthonous pears with analysis of the following parameters: blooming time, fruit ripening time, fruit weight, fruit height, fruit width, fruit index, fruit juice length, pH value of juice, total acidity mmol / 100 g, total acidity (%), pectin substances % Ca-pectate, raw fiber %, vitamin C mg / 100 g, natural invert sugar%, total invert sugar %, total phenol mg / 100 g fruit, soluble dry substance (° Brix).The aim of the research is to study the phenological and pomological characteristics of a detailed description of autochthonous varieties and to make chemical analysis of the fruit of a recommendation on the value of the fruit of the most interesting autochthonous pears in north-eastern Bosnia. This would at the same time create preconditions for recording these varieties on the sort list of Bosnia and Herzegovina and their further reproduction and marketing.The fruits of domestic varieties are seldom available. Given the opinion that domestic varieties are more resistant to diseases and some pests, they do not require a large number of chemical treatments and require no intensive care can be more easily adapted to organic cultivation, which is a trend in fruit productionThe differences in the blooming dynamics of autochthonous varieties of BiH indicate that this is an important detail that must be take care when expanding them, that is, introducing them into plantation cultivation and selecting pollinator varieties. The obtained values of soluble dry matter for all tested pear varieties (except Kajzerica kasna 9.75 Brix) had a value greater than 10.0˚ Brix, and according to this parameter, are suitable for marketing and processing according to the current legislation. The native varieties examined in this paper had values from 0.10 to 0.58% from the results of the analysis, it can be concluded that the tested varieties were not supplied with Ca-pectate. Based on the average content of vitamin C in the fruit of the pear, it can be concluded that the tested autochthonous and domestic varieties have an extremely good content of vitamin C, 15 out of 20 varieties have a higher content of vitamin C than the average or 75%. Research has been supported by the Federal Ministry of Education and Science within the framework of a scientific research project entitled "Investigating the phenological and pompological characteristics of indigenous pears in Northeast Bosnia".