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The Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits

Abstract

In this study, ‘Rabbab’ pomegranates (Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.

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Fruit Quality and Storability of Some Asian Pear Cultivars Collected in the Gene Bank of the Research Institute of Horticulture, Central Poland

Abstract

The aim of this study was to evaluate the fruit quality of 13 Asian pear cultivars grown in climatic conditions of central Poland. The following cultivars were tested: ‘Chojuro’, ‘Hayatama’, ‘Hosui’, ‘Kosui’, ‘Yuan Huang’, ‘Nijisseiki’, ‘Dżin Li’, ‘Er Shi Shinge’, ‘Er Jang Li’, ‘Golden 20th’, ‘Min Czi Li’, ‘San Li’, and ‘Shinseiki’. Pears were harvested in Experimental Orchard of Research Institute of Horticulture in Dąbrowice (near Skierniewice). Fruits were stored for 10 weeks at 0 °C in regular atmospheric conditions. Flesh firmness (FF), total soluble solids (TSS), and titratable acidity (TA) were measured at harvest and after the storage followed with 1 and 7 days of shelf life (SL) at 18 °C. After the storage, the sensory evaluation was also performed. Among the tested cultivars, ‘Min Czi Li’ and ‘San Li’ were the most firm (above 45 N) and ‘Kosui’ was the least firm (below 28 N) at harvest time. High amount of TSS (above 11% in both seasons and harvest dates) was observed in ‘Chojuro’, ‘Hayatama’, ‘Kosui’, ‘Yuan Huang’, and ‘Er Jang Li’ pears. Low TSS (not more than 10.6% at harvest) was observed in ‘Nijisseiki’, ‘Dżin Li’, and ‘Er Shi Shinge’ cultivars. The large differences among cultivars were observed in TA. High TA was observed in ‘Nijisseiki’ (above 0.32% in all terms of analyses) and low TA in ‘Hayatama’ and ‘Kosui’ (below 0.14%). All of the evaluated cultivars can be stored for 10 weeks at 0 °C in regular atmosphere without major negative impact on their quality characteristics. Fruits showed a slight (sometimes significant) decrease in FF after storage and a slight or no changes in TSS and TA. In sensory evaluations, ‘Chojuro’, ‘Hayatama’, ‘Hosui’, ‘Kosui’, ‘Yuan Huang’, ‘Er Jang Li’, ‘Er Shi Shinge’, and ‘Shinseiki’ (mostly cultivars characterized by high TSS) obtained highest scores for the overall quality (above 5.0 points in 10 points scale).

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Organoleptic parameters of meat from cows of two age categories depending on marbling

Abstract

The aim of the experiment was to compare the sensory characteristics of meat from cows of two age categories and depending on to the degree of marbling. Slaughter cows were divided into two age categories: up to 4 years of age and over 4 years of age. Meat samples from m. longissimus dorsi for tasting were taken from the right carcass halves between rib 9 to 11. The marbling degree was evaluated according to a 10 point scale (1 - very strong marbling, 10 - virtually no marbling or only traces). A sensory evaluation of the meat was carried out on day 7 after the slaughter of the animals. Meat samples were stored for 7 days and then they were grilled to evaluate their flavour, taste, tenderness and juiciness (degree 1 - without flavour, taste, tenderness, juiciness, degree 5 - very high flavour, tenderness, taste, and juiciness). We also set a score for the shear force of the grilled meat in our device Texture Analyser. There are no significant differences in sensory evaluation between the categories in relation to meat marbling, which would indicate better or worse sensory evaluation of meat. With the characteristic shear force of the grilled meat there were more favourable results at all levels of marbling in category up to 4 years of age.

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Locomotor activity and daily milk yield of dairy cows during the perioestrous period in successive lactations

breeding indicators of highyielding cows. Zeszyty Naukowe Przeglądu Hodowlanego 74: 121-128 (in Polish). Małecki-Tepicht J, Barański W, Janowski T, Czaplicka M (2005): The processes of reproduction and fertility of imported Holstein-Friesian cows. Przegląd Hodowlany 2: 1-3 (in Polish). Marsalek M, Zednikova J, Pesta V, Kubesova M (2008): Holstein cattle reproduction in relation on milk yield and body condition score. J Cent Eur Agr 4: 624-628. Max A (1990): Analysis of the clinical, hormonal

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Milk acetone determination by the photometrical method after microdiffusion and via FT infra-red spectroscopy

-76. Heuer C, Schukken YH, Dobbelaar P (1999): Postpartum body condition score and results from the first test day milk as predictors of disease, fertility, yield, and culling in commercial dairy herds. J Dairy Sci 82: 295-304. Heuer C, Luinge HJ, Lutz ETG, Schukken YH, van der Maas JH, Wilmink H, Noordhuizen JPTM (2000): Determination of acetone in cow milk by Fourier transform infrared spectroscopy for the detection of subclinical ketosis. J Dairy Sci 84: 575-582. Heuer C, Van Straalen WM, Schukken YH (2001): Prediction

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Editorial 2018: The Croatian Journal of Fisheries: Ribarstvo 80th Anniversary

Abstract

The Croatian Journal of Fisheries (Croat J Fish) was launched 80 years ago, in 1938, as Ribarstvo, so the current issue of Croat J Fish celebrates this significant event. Since 1992, the Journal was issued quarterly on a regular basis under the name Ribarstvo. However, in 2012 the Journal changed its name to Croatian Journal of Fisheries: Ribarstvo to attract more international audiences. The scope of the Journal has not changed much during its development and has mainly focused on ichthyology, aquaculture, ecology, fish pathology, marine and inland waters and other issues related to fisheries. Nowadays, the Journal tends to be a highquality open-access scientific journal, visible online, of interest to a wide scientific community. Expanding the number of international associate editors also indicates this process. In the segment of publishing strategies, more effort is needed to increase citation activity of the Journal. The Editorial 2018 also provides information on the articles published and the list of reviewers who participated in the review process in 2017.

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Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

Abstract

‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μ a670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μ a670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μ s’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μ s’ values were negatively related to firmness and μ a670, and that μ a690, μ a730, μ a830, μ a850 and μ a900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.

Open access
Influence Of Iron Sources In The Nutrient Medium On In Vitro Shoot Multiplication And Rooting Of Magnolia And Cherry Plum

Abstract

In this study, the effects of compounds providing Fe in chelated (NaFeEDTA and Fe(III)AC) and non-chelated (FeSO4·7H2O) forms as components of culture media, on in vitro shoot multiplication and rooting of Magnolia soulangeana ‘Alexandrina’, Magnolia grandiflora and Prunus cerasifera ‘Nigra’ were comparatively evaluated. Each of the tested chemicals was used as a single Fe source in the basal salt medium. In the stages of shoot multiplication and rooting plant response was scored by biometrical indices (number of shoots, leaves and roots, shoot and root length, percent of rooted plants and root hairs). The occurrence of physiological disorders was estimated by visual observations. In presence of FeSO4, symptoms of chlorosis, hyperhy-dricity, early senescence and specific morphology of roots, suggesting Fe deficiency, were observed. These deteriorations were entirely prevented at the application of Fe chelates of which, in this experimental systems, Fe(III)AC was tested for the first time. The addition of Fe(III)AC positively affected the plant quality to extent comparable to that of NaFeEDTA. The obtained data suggest that both applied Fe chelates are more appropriate than non-chelated Fe form and can be alternatively used in the optimization of nutrient media for micropropagation of Magnolia and Prunus cerasifera genotypes.

Open access
Quality Potential Of Some New Pear Cultivars – How To Obtain Fruit Of The Best Sensory Characteristics?

Abstract

The eating quality of nine new pear cultivars grown in Poland was investigated in 2008-2011. Fruits of two summer cultivars: ‘Alfa’ and ‘Radana’, as well as late season varieties: ‘Hortensia’, ‘Dicolor’, ‘Concorde’, ‘Uta’, ‘Xenia’, ‘Erika’ and ‘Verdi’ were compared to fruits of ‘Clapp’s Favorite’ and ‘Conference’, which were taken as cultivars of reference. Fruits of all cultivars were harvested from the Experimental Orchard of the Research Institute of Horticulture at the commercial maturity stage and stored at +2.5 °C or -0.5 °C in a normal atmosphere (NA) or at -0.5 °C in a controlled atmosphere (CA) (0.7% CO2 : 2% O2) for 6 to 16 weeks. At the end of storage, the fruits of each cultivar were subjected to an individual ripening schedule at 18 °C (up to 14 days), which generated samples of diversified quality attributes. Based on instrumental analyses and descriptive sensory assessment the quality attributes of each cultivar were examined. The gathered data on the dynamics of quality attribute changes during the ripening stage confirm that each new cultivar needs an individual strategy during storage and ripening in order to maximise their specific sensory attributes to increase potential market value. The obtained data leads to the conclusion that ‘Xenia’ and ‘Concorde’ fruits have the biggest chance to fulfil consumer expectations, as they were appreciated more than the reference ‘Conference’ cultivar. Among the others also ‘Hortensia’, ‘Verdi’ and ‘Dicolor’ were scored higher than ‘Conference’, but their advantages were not so evident.

Open access
Genomic Profiling of F1 Hybrids of Durian (Durio zibethinus ) Revealed by RAPD-PCR

Abstract

The molecular analysis of 32 durian F1 hybrids, resulted from crossing of the Arp 8990 (female parent) and ‘Otong’ (male parent), was conducted in order to determine the genetic characteristics of hybrids and parents, as it would be followed/evidenced by the variability of traits produced from the cross breeding. The RAPD analyses of 14 primers resulted in 114 scoring bands, 112 (98.2%) of them were polymorphic, with 4 to 11 bands amplified per primer. The electrophoresis gel of the PCR results revealed that some hybrids produced different band patterns compared to the parents; this indicated the crossing between parents’ alleles and trait combinations from both the parents. The Dice-Sorensen similarity coefficient demonstrated that most of the hybrids had distant genetic similarities with both parents, which were ranged from 0.141 [71B(4) and 72B(15)] to 0.776 [71B(15) and 48B(1)]. The UPGMA method was used to construct the dendrogram, which grouped the hybrids in five clusters with distinct genetic relationships and was confirmed with the PCA analysis. This result implied that above crossing produced hybrids having characters different from the parents.

Open access