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Hodnotenie odrôd marhúľ při dozrievaní na strome
 Baričič, Michal
The theme of the thesis was to evaluate the varieties of apricots (Prunus armeniaca) ripened on the tree. Following three varieties of apricots have been evaluated: 'Leskora', 'Betinka' and 'Marlen', following quality criteria of the fruit have been monitored: skin firmness, soluble solids content in the fruit and titratable acidity. Monitoring has been performed in three stages of maturity and repeated after seven days storage at 20 ° C. The results of individual observations were evaluated by maturity index. Changes of the organoleptic parameters we monitored after the harvest, and repeated after seven days storage at 20 °C. We assessed firmness and taste of the fruit pulp. The objective pursued was to assess the suitability of selected varieties for storage by keeping the desired sensoric parameters. Based on the results, we can recommend as the most suitable for the storage harvesting stage - green harvesting. According to the index of maturity and organoleptic characteristics showed the best results variety 'Betinka' - unripe fruits, in all evaluated criteria after seven days storing in temperature 20 °C.
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Hodnotenie odrôd marhúľ při dozrievaní na strome
 Baričič, Michal
The theme of the thesis was to evaluate the varieties of apricots (Prunus armeniaca) ripened on the tree. Following three varieties of apricots have been evaluated: 'Leskora', 'Betinka' and 'Marlen', following quality criteria of the fruit have been monitored: skin firmness, soluble solids content in the fruit and titratable acidity. Monitoring has been performed in three stages of maturity and repeated after seven days storage at 20 ° C. The results of individual observations were evaluated by maturity index. Changes of the organoleptic parameters we monitored after the harvest, and repeated after seven days storage at 20 °C. We assessed firmness and taste of the fruit pulp. The objective pursued was to assess the suitability of selected varieties for storage by keeping the desired sensoric parameters. Based on the results, we can recommend as the most suitable for the storage harvesting stage - green harvesting. According to the index of maturity and organoleptic characteristics showed the best results variety 'Betinka' - unripe fruits, in all evaluated criteria after seven days storing in temperature 20 °C.
Detailed record
Hodnotenie akosti skladovaných druhov kôstkového ovocia
 Baričič, Michal
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