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Study of fruit ripening and storage
Langová, Jiřina ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
There are many changes in fruit quality during its ripening and storage. The following four apple varieties were studied: Champion, Glostr, Golden Delicious and Idaret. Amount of reducing sugars, total amount of sugars, quantities of acids, refractive solids and loss of starch were monitored. The changes of parameters, the differences between the varieties and differences in storage were compared. Parameters were monitored from mid-August 2008, when the apples ripened. After the harvest, apples were stored in a cool box at 2 - 3 ° C and at room temperature 20 - 23 ° C. Apples stored in the cool box were analyzed till the end of March 2009, and apples stored at room temperature until the beginning of January 2009. Total quantity of sugars in all varieties increases before harvest, while it decreases after picking the apples. The quantity of reducing sugars in apples rises gradually and after their picking it falls significantly in apples stored at 20 - 23 ° C. In apples stored in the cool box it continues rising until the end of November, and then it also decreases. Losses of starch are considerable and they are accelerated after the harvest. The quantity of acids also decreases throughout and amounts of refractive solids increases. For all varieties there are significant changes in storage at 20 - 23 ° C. Temperature, therefore, significantly affects processing of sugars and acids in fruit respiration.
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Study of fruit ripening and storage
Langová, Jiřina ; Zemanová, Jana (referee) ; Babák, Libor (advisor)
There are many changes in fruit quality during its ripening and storage. The following four apple varieties were studied: Champion, Glostr, Golden Delicious and Idaret. Amount of reducing sugars, total amount of sugars, quantities of acids, refractive solids and loss of starch were monitored. The changes of parameters, the differences between the varieties and differences in storage were compared. Parameters were monitored from mid-August 2008, when the apples ripened. After the harvest, apples were stored in a cool box at 2 - 3 ° C and at room temperature 20 - 23 ° C. Apples stored in the cool box were analyzed till the end of March 2009, and apples stored at room temperature until the beginning of January 2009. Total quantity of sugars in all varieties increases before harvest, while it decreases after picking the apples. The quantity of reducing sugars in apples rises gradually and after their picking it falls significantly in apples stored at 20 - 23 ° C. In apples stored in the cool box it continues rising until the end of November, and then it also decreases. Losses of starch are considerable and they are accelerated after the harvest. The quantity of acids also decreases throughout and amounts of refractive solids increases. For all varieties there are significant changes in storage at 20 - 23 ° C. Temperature, therefore, significantly affects processing of sugars and acids in fruit respiration.
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