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Jakost odrůd slivoní
Kožíšková, Jarmila
In the present dissertation thesis quality of plum cultivars were investigated in three successive experiments included measurement of ethylene, CO2, ethanol, acetaldehyde, firmness of the fruits and determination of volatile aromatic compounds by SPME/GC/MS Two plum fruit varieties (Stanley and Valjevka) were stored in prepared gas mixtures (FAN: 0,6 % O2 a 1 % CO2, CA: 1 % O2 a 10 % CO2, RA: 21% O2 a 0,03 % CO2) for 70 days. In terms of the 20th, 40th and 60th day followed shelf life for 10 days at 20 °C. Firmness of the skin was different for both varieties and the softening increased in the variety Valjevka. Softening of fruits significantly decreased in FAN and CA. Skin firmness of fruits stored in normal oxygen atmosphere was lower for about 0,59 MPa (Stanley) and 0,67 MPa (Valjevka) at the end of storage. Fruits stored in CA atmosphere were firm, with unbrowning flesh and there was no browning in stem area, too. The results showed that the variety 'Valjevka' has a high capacity (1705 mg/l) to produce ethanol.There was no microbial damage in 'Stanley' stored in CA and FAN at the end of the storage, in RA were 13,19 %. The highest microbial attack was observed in Valjevka stored in RA 41,85 %. Seventy-one volatile compounds were sampled by head space SPME in two plum fruit varieties (Stanley and Valjevka). Using PCA analysis 13 compounds are sufficient for distinguishing ripening of fruits variety Stanley treated by tree storage atmospheres ((Z)-hex-3-en-1-ol, 2-methyl butan-1-ol, (Z)-3-octen-1-ol, 2-heptanol, heptanal, (Z)-3-hexenal, (E)-2-decenal, n-octanal, ethyl acetate, (E)-2-hexenyl acetate, a-terpineol, b-cyclocitral, b-ionone) and 11 compounds for 'Valjevka' (2-octanol, n-octanal, (E)-2-hexenyl acetate, b-cyclocitral, b-ionone, (Z)-3-octen-1-ol, 2-methyl-1-pentanol, (Z)-3-hexenal, n-hexanal, ethyl benzoate a butyl 2-methylbutyrate). The fruits of 13 plum cultivars were analysed at two different stages of maturity: first when they were ready for picking according to conventional commercial criteria, and again after seven days of maturation during shelf life. In the period of over-ripening SSC increased, and no differences were found in relation to the cultivar. The fruits in this period were physiologically in a phase of reduced intensity of respiration, while production of ethylene increased and was associated with the earliness of the cultivar. Cultivars with a short vegetation period produce more ethylene while late-maturing cultivars have a low potential for ethylene production. Based on post-harvest changes in the tested quality factors, the late-ripening plum cultivars (cv.) Jojo, Topend, President, Tophit and Elena have higher storage potential. A high significant negative correlation was detected between levels of skin firmness and ethylene production. 69 of volatiles were determined by GC/MS/SPME. There are eight compounds (oct-1-en-3-ol, p-menth-1-en-4-ol-R, n-hexan-1-ol, n-pentan-1-ol, ethylhexan-1-ol, g-nonanolaktone, g-kaprolaktone and g-oktalaktone) which taken together can be used to distinguished the two different stages of maturity. The fruits of cv. 'Tophit' were untreated or treated with 1-MCP for 24 h at 20 °C and then kept at 1 °C for 50 days in the atmosphere CA (2 % O2 a 7 % CO2) and RA. Plums were evaluated after 10, 30, 50 days of storage at 1 °C followed by shelf life storage for 7 days. The effect of cold and 1-MCP treatment resulted in significant inhibition of ethylene production, respiration rate and retention of flesh firmness after transfer to room temperature. Sixty-four volatile compounds were sampled by head space SPME and identified by GC-MS, from which (E)-2-hexenal, (Z)-hex-3-en-1-ol, butyl-2-methylbutyrate and limonen were significant.
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Studium fyzikálně-chemických vlastností plodů broskví a švestek
Joklová Kaňová, Jana
Dissertation thesis Study of physical chemical features in fruits of peaches and plums was developed at the Institute of Post Harvest Technology of Horticulture Products at Faculty of Horticulture of Mendel University in Brno. This thesis concentrated on setting of material elements in fruits of peaches, the variety 'Red Haven' in the period of ripening and post-harvest storage in different types of atmosphere according to contents of CO2 and O2. In five analysed varieties of peaches 'Flamingo', 'Harbele', 'Harblaze', 'Harbrite', and 'Maria Marta' were set ripening values during ripening on tree. In varieties of plum fruits 'Valjevka', 'President', 'Stanley' was found their tolerance against gas mixtures. During ripening of peach varieties were set volatile elements (ethanol, acetaldehyde) and was stated the concentration of ethylene in the critical period of ripening. In literary review there are characterized material elements of pulp fruits, both chemical structure of fruits, and volatile aromatic substances and their biogenesis, there are described in detail material substances of fruits, amongst which belong biological, physical, sensory, technological signs of quality and post harvest influences on fruits. Further ethylene is characterized in post-harvest period and its physiological features and methods of its effect limitation, factors of plant reaction against ethylene, and chemical inhibition of ethylene reception. Next part deals with methods of quality evaluation and techniques of fruit storage, further on with fruits of plums, peaches and their general characteristics. Experimental part evaluates several fractional methodics. Assessment of peach varieties in three stages of ripening and setting of ripening index, influence of low content of oxygen on production of anaerobic metabolites and volatile materials stated in plum fruits, distribution of frequency of peach fruits ripening on tree in five stages of ripening, production of ethylene according to the grades of ripening in peach varieties, their sensory evaluation and setting of volatile aromatic compounds. In variety 'Red Haven' there were evaluated grades of ripening in the range: unripe to over ripe, which represented in dates five successive harvests. Each successive term was compiled of 40 fruits of average weight for the set grade of ripening. Production of ethylene was evaluated through distribution of fruits in settled harvest date, and was distinctively different in fruit distribution according to ethylene content pursuant to harvest date. In executed measurements of fruits of peach variety 'Red Haven' ripening on tree in grades of ripening unripe, ripe, over ripe, in their frequency five to seven there was stated concentration of ethanol and acetaldehyde expressed in mg*l-1 by direct spraying of juice into filling analytic colon. Concentration of acetaldehyde did not change during fruit ripening, and this metabolite can be assessed as interim which changed by alcohol dehydrogenase into ethanol. Concentration of ethanol in over ripe fruits is characteristic with higher content which does not represent multiple concentrations in over ripening in common oxygenated atmosphere. Evaluation was executed only in one variety, however, similar tendencies should be supposed in other varieties as well. Index of ripening (IZ = RS* strength/TK) was formulated in five peach varieties, which represents processes of fruit ripening on tree and important differences were found for ripe and unripe fruits, whereas index of ripening between ripe and over-ripe fruits differs only in several units. With following ripening rates in varieties there were determined differences in phases unripe to ripe for varieties 'Harblaze' and 'Maria Marta'. Furthermore these varieties were evaluated by sensory analysis as well. In analytical method HP/GC/MS 42 volatile aromatic compounds were specified in groups of alcohols, aldehydes, esters, terpenes, lactones, and organic acids in plum fruits in varieties 'Valjevka' and 'Stanley'. In Tukey´s test productions of each specified volatile compounds were evaluated. In variety 'Red Haven' treated with four different gas mixtures (ULO, CA, RA, FAN) according to percentage of content of set amount of CO2 and O2, and stored in these atmospheres during 29 days, there were specified several volatile aromatic materials through analytical method HP/GC/MS.
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Účinek 1-MCP na prodloužení skladovatelnost plodů broskví a švestek
Tomanová, Michaela
The aim of the thesis on the Effect of 1-MCP on the extension of the shelf-life of peach and plum fruits was to determine the effect of 1-MCP on the peach fruits of the 'Redhaven' variety and plum fruits of the 'TOP' variety. The practical part consisted of harvesting the fruits of harvest maturity, an analysis of quality parameters (weight, firmness, sensory evaluation, titratable acid, soluble solids, ethylene production, respiration), 1-MCP treatment and storage at 2 °C and 20°C. After 7 and 14 days (10 days in the case of peaches stored at 20 °C) the quality parameters of all fruits were determined. Using the measured values, the effect of 1-MCP on various parameters influencing the prolongation of life was considered for treated and control fruits. The theoretical part dealt with different fruit species and varieties, material components important for fruit ripening, ethylene, 1-MCP and storage of fruit.
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