Factors that determine the quality of the cv Cacanska Rodna prune | Faktori koji uticu na kvalitet susene sljive sorte Cacanska rodna
2007
Mitrovic, O., Institut za vocarstvo, Cacak (Serbia) | Kandic, M., Institut za vocarstvo, Cacak (Serbia) | Gavrilovic-Damnjanovic, J., Institut za vocarstvo, Cacak (Serbia) | Popovic, B., Institut za vocarstvo, Cacak (Serbia)
Research was done into the factors that determine the behaviour of the fruits during the drying process, the time of the drying and the quality of the prune obtained from cv Cacanska Rodna (at localities in Bresnica and Preljina). These factors included the locality, the size of the fruit, content of soluble solids matter in the fruit, the dip procedure (boiling water). Plum fruits were dried in the experimental drier for the study of the process of convective drying, designed for testing the process of convective drying, manufactured by CER Cacak, Serbia, at he air temperature of 90 deg C. These factors do not have a separate impact on the quality of the prune - they produce a combined effect. Based on the results obtained over a three-year period, the following conclusions can be made: The plum fruits from the locality Bresnica ripened for drying about 7-10 days earlier than the plum fruits from the locality of the Preljina hill; In all of the variants, the dipped fruits took a shorter time to dry and the resulting look of the prune was better than with the control group (that contained non-dipped fruits); The difference on the drying time between the control group and the dipped fruits decreases with the increase of the fruits mass and the contents of the soluble solids; With the increase of the fruit mass and the contents of the soluble solids, a more favourable mass of the prune is obtained (the ratio fresh fruit - pruned stands at less than 3.00); In the drying process, the plum fruits with the mass less than 30 g produced small prune (the number of prunes in 0.5 kg was greater than 50), regardless of the initial content of the soluble solids.
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