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an important trait. Our next goal is to adopt further image analysis software already involved in the characterization of horticultural crops and describe large numbers of grapevine cultivars based on the size and shape attributes of the berry

Open access
Acta Biologica Hungarica
Authors:
Neda Haddadderafshi
,
Tímea Borbála Pósa
,
Gábor Péter
,
László Gáspár
,
Márta Ladányi
,
Károly Hrotkó
,
Noémi Lukács
, and
Krisztián Halász

. Haddadderafshi , N. , Halász , K. , Pósa , T. , Péter , G. , Hrotkó , K. , Gáspár , L. , Lukács , N. ( 2011 ) Diversity of endophytic fungi isolated from cherry (Prunus avium) . J. Horticulture Forestry Biotech. 15 , 1 – 6

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Acta Alimentaria
Authors:
N. Kellner
,
E. Antal
,
A. Szabó
, and
R. Matolcsi

.J. ( 1985 ). Resistance of various classes of grape to the bunch and muscadine grape forms of black rot . Journal of the American Society for Horticultural Science , 110 ( 6 ): 762

Open access
Progress in Agricultural Engineering Sciences
Authors:
E. Somogyi
,
Á. Kun
,
J. Lázár
,
P. Bodor-Pesti
, and
D. Á. Nyitrainé Sárdy

horticultural crops where appearance, for example bunch size and compactness, berry size, shape and colour highly influence the table grape consumers' decision. Description of the berry size already appeared in literature in the 16 th century. Szikszai (1590

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Introduction The consumers' preference is depending on the appearance not only in the case of table grape varieties but many horticultural crops. Numerous researches are dealing with this question. Although the colour of crops is a subjective factor

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with contact and stomach action—poisoned slugs secrete large quantities of slime, dehydrate, and die—which has been used in the control of slugs and snails in agriculture and horticulture. Plant protection products with metaldehyde are produced in the

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Differential scanning calorimetry (DSC) is the most widely used thermal analytical technique in food research and it has a great utility in quality assurance of food. Proteins are the most studied food components by thermal analysis including studies on conformation changes of food proteins as affected by various environmental factors, thermal denaturation of tissue proteins, food enzymes and enzyme preparations for the food industry, as well as effects of various additives on their thermal properties. Freezing-induced denaturation of food proteins and the effect of cryoprotectants are also monitored by DSC. Polymer characterization based on DSC of polysaccharides, gelatinization behaviour of starches and interaction of starch with other food components can be determined, and phase transitions during baking processes can be studied by DSC. Studies on crystallization and melting behaviour of fats observed by DSC indicate changes in lipid composition or help characterizing products. Thermal oxidative decomposition of edible oils examined by DSC can be used for predicting oil stability. Using DSC in the freezing range has a great potential for measuring and modelling frozen food thermal properties, and to estimate the state of water in foods and food ingredients. Research in food microbiology utilizes DSC in better understanding thermoadaptive mechanisms or heat killing of food-borne microorganisms. Isothermic microcalorimetric techniques provide informative data regarding microbial growth and microbial metabolism.

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Strawberry fruits of three cultivars viz. Camarosa, Chandler and Doughlas were used to prepare wine by four different methods (control, thermovinification, fermented on the skin and carbonic maceration). Physico-chemical characteristics of the cultivar Camarosa were rated superior to Chandler and Doughlas. The must from the fruits fermented on the skin gave the highest rate of fermentation and ethanol content. The application of various treatments improved the fermentation behaviour of treated strawberry musts compared to the control as revealed by their physico-chemical characteristics. Thermovinified wines had many desirable characteristics such as more total phenols, esters and colour with comparable amount of higher alcohols, volatile acids, ethyl alcohol, sugars and anthocyanin. The carbonic maceration resulted in wines with more alcohol, higher pH, lower acidity, lesser higher alcohol and volatile acids than other wines. Fermented on the skin treated wines were typical for higher amount of anthocyanin, lower reducing sugar and total sugar than the control wines. Thermovinified wines, irrespective of cultivars, scored the highest with respect to most of the sensory quality characteristics. Wines from Camarosa cultivar registered many desirable characteristics such as esters, optimum acidity, more red colour units with comparable contents of alcohol and total phenols, while Chandler cultivar had higher amount of ethyl alcohol, more phenols, anthocyanin than other cultivars. Some of these differences are correlated with their initial characteristics, while others have been influenced by method of vinification. Based on the physico-chemical and sensory qualities, the wines from cv. Camarosa was rated the best, though the wines of all the cultivars were acceptable.

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Effect of nitric oxide and putrescine on postharvest life and quality of strawberry (Fragaria×ananassa Duch. cv. Selva) fruit was studied. Fruits were treated with nitric oxide (at 0, 3, 5, and 8 μmol l−1) and putrescine (at 0 and 2 mmol l−1) and stored at 2.5 °C with 85–95% RH for 15 days. Fruit quality attributes, including firmness, vitamin C content, total soluble solids, total phenolics, colour, total acidity, overall quality, and decay index, were evaluated throughout the cold storage. Both nitric oxide and putrescine effectively maintained fruit firmness, soluble solids content, vitamin C, red colour, total phenolics, total acidity, and overall quality. Postharvest treatment of strawberries with 5 μmol l−1 nitric oxide effectively controlled decay organisms and retained fruit quality during 15 days of storage at 2.5 °C. Putrescine effectively enhanced the effects of nitric oxide in maintaining fruit quality indices.

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