Changes in organoleptic and physiochemical properties of tomatoes during their ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A20445" target="_blank" >RIV/60460709:41210/07:20445 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/07:20548

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in organoleptic and physiochemical properties of tomatoes during their ripening

Popis výsledku v původním jazyce

The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant.

Název v anglickém jazyce

Changes in organoleptic and physiochemical properties of tomatoes during their ripening

Popis výsledku anglicky

The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Quality of Horticultural Production

ISBN

978-80-7375-060-2

ISSN

—

e-ISSN

—

Počet stran výsledku

1

Strana od-do

0-0

Název nakladatele

MZLU v Brně

Místo vydání

Lednice

Místo konání akce

Lednice

Datum konání akce

30. 5. 2007

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—