Authors:T. Bučar, B. Smodiš, P. Pelicon, J. Simčič, and R. Jaćimović
Cellulose cylinders and circular filter papers spiked with known amounts of standard element solutions were prepared for studying
some aspects of assessing measurement uncertainty of NAA and the elemental distribution measured by micro-PIXE analysis. Results
for the cylinders showed strongly non-homogeneous distribution of the elements, both in radial and vertical directions, dominantly
caused by osmosis driven transport of added liquid solution from the centre to the edges. Results for the thin cellulose filter
paper disks exhibited weaker peaking of the standard element concentrations at the edges in comparison with the thick cylinders.
Authors:J. Hribal, M. Zavrtanik, M. Simćić, and R. Vidrih
Physiological changes during ripening, storing and astringency removal of persimmon fruits were traced. The fruits were stored under normal (NA), controlled (CA) and vacuum atmospheres (VA). The fruits were stored for 100 days and analysed for firmness, acetaldehyde and ethanol content and soluble tannins, both before and after storing. The same analyses were done during the deastringency treatment carried out with a high CO2 concentration (99.99%) for 20 h at 20 °C. The persimmon fruits stored under NA, CA, VA or treated with high CO2 for 20 h accumulated acetaldehyde and ethanol in the fruit tissue. CA conditions caused the highest acetaldehyde accumulation; vacuum conditions the lowest. Ethanol content increased 20 fold during storage; the highest accumulation was observed in vacuum stored fruit followed by CA (3% CO2&2% O2 and 0.5% CO2&2% O2) conditions. Astringency removal treatment caused an immediate increase of acetaldehyde and ethanol, nearly to the same extent as in conventionally ripened or stored fruit. The amount of soluble tannins, the main cause of an astringent taste, decreased during storage, and it did much faster during deastringency removal at the same level. The sensory evaluation test revealed that fruit treated with high CO2 was preferred to conventionally ripened fruit.