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Hodnocení fyzikálních a chemických vlastností rajčat
Nekužová, Daniela
This bachelor thesis is focusing on the evaluation of physical and chemical properties of tomatoes in the ripening and maturation period. In the theoretical part are mentioned information about origin and extension of tomatoes, botanical characteristics, described growing technology, the characteristics of the tomatoes during ripening, harvesting and storage, material composition and specification of measured values. Practical part is divided in two parts. Assessment of material composition and determination of gaseous components emanated from the tomatoes into the environment. The determination was made for these varieties: Hardy, Orkádo, Pálava and Sonet. Determination of material composition are weight, proportions, coat firmness, refraction and titrating acidity. Determination of gaseous components emanated from the tomatoes during ripening, harvesting and storage are determination of ethylene production and intensity of respiration tomatoes.
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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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