Sklon růyných odrůd hrušek ke vzniku otlaků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F05%3A11085" target="_blank" >RIV/60460709:41310/05:11085 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/25271121:_____/05:#0000355

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Susceptibility of pear varieties to bruising

Popis výsledku v původním jazyce

Stress-induced enzymatic browning is one the most important limiting factors in producing quality soft fruit (apples, cherries, pears, etc.) and soft vegetables (e.g. potato tubers). This can result from bruising, and the bruise extent is expressed by bruise volume depending on the total work of loading and/or the energy absorbed during loading. Pears of 22 varieties were analysed, most of them tested in loading?unloading compression tests between two flat rigid plates to determine variety sensitivity to bruising. The bruises were cut and their volume was determined from the observed cross sections. The analysis of the obtained results shows that from a mechanical point of view, the susceptibility of the fruit to bruising increases with both the decreasing fruit degree of fruit elasticity and hysteresis losses. Because both the parameters are negatively correlated, a new suitable mechanical parameter was defined as a measure of the variety resistance to bruising: Bruising harmonic inde

Název v anglickém jazyce

Susceptibility of pear varieties to bruising

Popis výsledku anglicky

Stress-induced enzymatic browning is one the most important limiting factors in producing quality soft fruit (apples, cherries, pears, etc.) and soft vegetables (e.g. potato tubers). This can result from bruising, and the bruise extent is expressed by bruise volume depending on the total work of loading and/or the energy absorbed during loading. Pears of 22 varieties were analysed, most of them tested in loading?unloading compression tests between two flat rigid plates to determine variety sensitivity to bruising. The bruises were cut and their volume was determined from the observed cross sections. The analysis of the obtained results shows that from a mechanical point of view, the susceptibility of the fruit to bruising increases with both the decreasing fruit degree of fruit elasticity and hysteresis losses. Because both the parameters are negatively correlated, a new suitable mechanical parameter was defined as a measure of the variety resistance to bruising: Bruising harmonic inde

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GA - Zemědělská ekonomie

OECD FORD obor

—

Projekt

<a href="/cs/project/QD1053" target="_blank" >QD1053: Inovace pěstitelských systémů hrušní</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

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

Název periodika

Postharvest Biology and Technology

ISSN

0925-5214

e-ISSN

—

Svazek periodika

38

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

231-238

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—