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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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Influence of storage conditions on content of biologically active substances in apple fruits.
Ferdová, Jitka ; Čarnecká, Martina (referee) ; Márová, Ivana (advisor)
This study deals with antioxidants in diet and their effects on human organism. Further, it summarizes the agents affect the quality of apples in the course of long-term storage and it outlines the possibility of defence against them. In the experimental part methods of determination of antioxidant enzymes superoxid dismutase (SOD), catalase and polyphenol oxidace (PPO) in apples were introduced. The enzymes were measured in apples tissues in liquid nitrogen after 158 days in normal or modified atmosphere. In Apple the quantitative and qualitative analysis of proteins was realized. Further, some low molecular antioxidants (total phenolics, total flavonoids and vitamin C) as well as total antioxidant status were measured in frozen raw juice. This values were compared with values from apples analyzed immediately after the harvesting. Artificial inoculation with fungi was made in the last part and the fruitfulness was observed.
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Způsoby a metody zpomalování zralosti jablek
Majorová, Anežka
Three cultivars of apple (Idared, Prima, Golida) were harvested in three stages of ri-peness (unripe, ripe, overripe) that were stored for 30 days in two different temperatures (2 °C a 20 °C). On all cultivars, the ripeness was studied during the storing based on objective measurements. The performed measurements enabled to determine 3 basic criteria (penetration stress, soluble solids, acid-based titration). From the stored cultivars, Prima was ripe in the time of measurement, cultivars Idared and Golida reached similar in descibed parameters that are stated by the average and standard deviation. The aim of this work was to find optimal ripeness of apples, especially for long-term storage. Knowing of materiál composition during the harvest was important for studying of ripeness. The changes and values are observed and recorded. According to these values, the conditions for every cultivar for long-term storage and maintenance of apples at optimum ripeness are determined.
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Stanovení sklizňového termínu jablek
Suková, Barbora
The goal of this thesis which is called "Determination of the harvest date of apples" was find out a dependences between fabric components during maturation period. Four species of apples were selected (Idared, Golida, Topaz and Golden Delicous) in practise part. The samples were collected in eight terms. From each cultivar was taken five fruit. The fruits were analysed by quality parameters (titrable acids, soluble solids, firmness of the flesh and determination of starch). The main goal was identify the most appropriate parameter for assessment maturity at given cutivars. The basic parameter of apples were desribed in theory part, then better storage of fruit, new trends in storage or physioloical disease of apples in storage. Methods to determine the date of matury are described (Streife index, measuring the activity of physiological important gases).
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