Suitability of Asian plums for the production of traditional Czech plum spread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F23%3A43924199" target="_blank" >RIV/62156489:43510/23:43924199 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2329" target="_blank" >https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2329</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Suitability of Asian plums for the production of traditional Czech plum spread

Popis výsledku v původním jazyce

The paper deals with experimental findings on the use of Asian plums for processing into the traditional Czech plum spread called povidla. Physico-chemical and sensory properties of the fruits were evaluated. Derived from the botanical species Prunus salicina Lindley, Asian plums are at the forefront of commercial stone fruit production on various continents. Apart from China, where they are clearly dominant, their cultivation has also spread to America and the countries of southern Europe. Nowadays, Japanese plum seedlings are offered by growers in the Czech Republic as well. In the present paper, we evaluated the processing of fruit of four Asian plum varieties (Black Amber, Shiro, Ozark Premier and Kleopatra) in comparison with fruits of the European variety Toptaste and plum spread (povidla) as a commercial product. The top-rated plum spread without added saccharose was made from fruit of the European Toptaste variety. Sweetened plum spread variants made from Asian plum varieties were always rated higher than variants without added saccharose. For the Asian Ozark Premier variety, higher levels of L-ascorbic acid and antioxidant activity were determined in fresh fruit and manufactured plum spread.

Název v anglickém jazyce

Suitability of Asian plums for the production of traditional Czech plum spread

Popis výsledku anglicky

The paper deals with experimental findings on the use of Asian plums for processing into the traditional Czech plum spread called povidla. Physico-chemical and sensory properties of the fruits were evaluated. Derived from the botanical species Prunus salicina Lindley, Asian plums are at the forefront of commercial stone fruit production on various continents. Apart from China, where they are clearly dominant, their cultivation has also spread to America and the countries of southern Europe. Nowadays, Japanese plum seedlings are offered by growers in the Czech Republic as well. In the present paper, we evaluated the processing of fruit of four Asian plum varieties (Black Amber, Shiro, Ozark Premier and Kleopatra) in comparison with fruits of the European variety Toptaste and plum spread (povidla) as a commercial product. The top-rated plum spread without added saccharose was made from fruit of the European Toptaste variety. Sweetened plum spread variants made from Asian plum varieties were always rated higher than variants without added saccharose. For the Asian Ozark Premier variety, higher levels of L-ascorbic acid and antioxidant activity were determined in fresh fruit and manufactured plum spread.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Svazek periodika

62

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

10

Strana od-do

325-334

Kód UT WoS článku

001117637500008

EID výsledku v databázi Scopus

2-s2.0-85185679530