|
|
Dozrávání rajčat z pozdních sběrů
Němec, Michal
In this diploma thesis "Ripening tomatoes from the late harvest" were investigated supporting options of the post harvest of the completely green fruit, which remained unharvested in the later stages of harvest. Fruits were transferred from the field conditions to the temperature of 20 °C and afterwards were successively treated with ethylene as the supportive maturing factor, which helped them to get to the suitable conditions for subsequent maturation. Two varieties of tomatoes were used for the speed of ripening. At the end of the cultivation period, both varieties of tomatoes 'Expres' and 'Premio' were treated by the three concentrations of exogenous ethylene, 2 100 ppm, 7 360 ppm and 2 200 ppm. Technologically important parameters such as the size and weight of fruit, fruit color, fruit firmness, soluble solids and titration acid were evaluated during the post-harvest storage (21 days). Influence of ethylene in concentrations up to 7 360 ppm has proven effective post-harvest treatment that supports ripening of originally unripe fruit at the end of the growing season. Also differences in the investigated varieties were proved, the 'Premio' variety was after the ethylene treatment sensitive in parameters, which were monitored.
|
|
|
Zlepšení posklizňového zrání meruněk účinkem exogenního etylenu
Růžička, David
Was researched influence of exogenous ethylene on apricots of variety "Velkopavlovická". The fruits were harvested at the maturity stage of the primary content of chlorophyll in their skin. At the plant material was determined by the concentration of titratable acids, fruit penetrometer firmness and soluble solids content. Additionally, a loss of weight. The fruits were treated with exogenous ethylene for 24 hours in a sealed vessel at 200 ppm concentration. Concentration verified by gas chromatography (GC / MS). Were stored for 14 - days at 3 ° C and 20 ° C. For each group of fruit was also a control group (untreated exogenous ethylene). Laboratory tests performed on days 0, 7 and 14 days after treatment. For fruit treated with ethylene decrease the strength of fruits and color changes - loss of chlorophyll. On the other properties of fruits have more influence than ethylene storage temperature. Sensory evaluation was carried out of all categories of fruits according to the parameters taste, firmness, color. Top evaluated fruits were treated exogenous ethylene stored at a temperature of 20 ° C and worst fruits were evaluated control (untreated) stored in the temperature of 3 ° C.
|
guest ::
