Technological properties of fruits of more important plum cultivars used as a raw material for plum brandy production
2006
Popovic, B.(Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo) | Nikicevic, N.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Gavrilovic-Damnjanovic, J.(Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo) | Mitrovic, O.(Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo) | Petrovic, A.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Ogasanovic, D.(Institut za istrazivanja u poljoprivredi Srbija, Cacak (Serbia). Centar za vocarstvo i vinogradarstvo)
Two-year studies included three major cultivars grown in Serbia: Pozegaca, Stanley and Cacanska Rodna, the third, developed at the Fruit Research Institute in Cacak, Serbia, originating from the cross of two former cultivars. With regard to total sugars and mechanical contents of the cultivars it can be inferred that processing of Cacanska Rodna may give potentially tte highest yield of plum brandy, whereas Stanley and Pozegaca result in lower yields respectively. The comparison of sugar and pectin contents, as well as, their ratio in fruits of the evaluated cultivars showed the lowest methanol content in brandy made from cv Cacanska Rodna. Cv Stanley brandy displayed a slighty higher rate of methanol, whereas brandy produced from Pozegaca showed the highest percentage of this adverse component. The highets prussic acid potential, i.e. cyanogenic glycoside content, determined on the basis of benzaldehyde and HCN originating from different fruit parts, was recorded in the fruits of cv Cacanska Rodna, and the lowest in cv Pozegaca. In all three cultivars the major quantity of benzaldehyde and HCN originates from the stone component - amygdalin. Therefore, by stone pitting during processing of plum into brandy, the reduction of the potential content of these adverse substances is enabled.
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