Qualitative properties of stored new breeds of table grapes
2000
Minarovska, A. | Horcin, V. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic))
The quality of table grapes was evaluated by chemical, physical and sensory analysis supplemented with investigation of the occurrence of undesirable microscopic fungi. Dynamics of the changes of evaluated traits was studied during storage of samples in the storehouse with adjusted atmosphere. Storage affected the change of different parameters in different way as well as the change of the quality of evaluated samples. Sensory traits like taste, scent and texture decreased during storage. The storage reduced also the quality of instrumentally measured physical parameters - fixing ability of grape berries and firmness of grape skin. Based on the results of sensory and microbiological evaluation of the quality, the best prerequisites for storage in our trial has been demonstrated by the cultivar Guzal kar. The cultivar Datchny seemed to be the less suitable for storage.
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