Search Results

1 - 2 of 2 items :

  • "fresh consumption" x
Clear All
Evaluation of plum cultivars grafted on ‘Wangenheim Prune’ rootstock in the northeast of Poland

Cultus 9(1): 37-44. Vangd al E., 1985. Quality Criteria for Fruit for Fresh Consumption. Acta Agric. Scand. 35: 41-47. Vávra R., 2012. Evaluation of plum cultivar productivity in commercial orchards in first growing years after planting. Acta Hort. 968: 93-98. Walkowiak-Tomczak D., 2009. The effect of the degree of ripening on physico-chemical properties and contents of polyphenolic compounds in selected cultivars of plum ( Prunus domestica ). Nauka Przyr. Techno. 3,4: 1-9 (In Polish).

Open access
Dunavski Rubin – A New Indeterminate Tomato Cultivar

Summary

Dunavski rubin is a medium early indeterminate cultivar with large fruits and average fruit weight of 180 g. It was developed by crossing cultivars Korona and Saint Pierre. Hybrid material was grown by using the pedigree method. Phenotypically uniform line V9 was selected and submitted to the Varietal Release Committee of the Republic of Serbia. Cultivar was released in 2014 by the Decision of Ministry of Agriculture, Forestry and Water Management of the Republic of Serbia under no. 320-04-1871/2/2013-11. Dunavski rubin represents successful combination of genes responsible for high fertility rate and fruit quality. Fruits of Dunavski rubin cultivar have high percentage of dry matter (6.30%), high level of lycopene (106.7 mg/100 g), and excellent total acidity (0.39%). Vitamin C content is 52.7 mg/100 g, while total sugars amount to 5.71%. High K content (1520 mg/kg) and low Na content (79.8 mg/kg) is what distinguishes this cultivar from the others. Comparing with other cultivars trough three year field experiments, it was concluded that Dunavski rubin is a cultivar intended for fresh consumption due to a long fruit-bearing period, but is also an excellent raw material for processing due to its high quality fruit. All of the above mentioned classifies Dunavski rubin as an enhancer in technological processing of tomato.

Open access