The postharvest quality of tomato fruit harvested at the pink stage and dipped in 3 different concentrations of CaCl2 for different dip times (30, 20 and 10 minutes) were studied. Tomato fruits dipped in 6% CaCl2 for 30 and 20 minutes retained significantly (P < 0.05) higher level of firmness, titrable acidity and vitamin C than fruits dipped in 2% CaCl2 and the control. The calcium chloride tr...

The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at $4^\circ$ C, the juices were evaluated for the presence of sugars, organic ...

An iodine biofortification experiment was conducted by applying potassium iodate fertilizer in soil and foliar form chitosan complex forms to investigate the growth, yield, quality uptake of shivam hybrid tomato Palaviduthi series Coimbatore region. Soil fertilization alone resulted lower fruits because is susceptible high volatilization less phytoavailability also yield poor fruits. When were ...

BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...

increasing product marketability and introduction of new cultivars for fresh consumption of apple is the world&apos;s most important breeding objectives. in this study, the qualitative and quantitative characteristics of the genotypes from cross between red spur and golab-e-kohanz apple cultivars were evaluated. a total of 19 traits including fruit attributes (firmness, fruit weight,...) and th...

Resting tryosinase was diamagnetic between 1.4 K and 200 K. Redox titration showed that it, but not apotyrosinase, contained a titrable group, E’, = $0.36 volt (pH 7.0), R = 2. Upon denaturation with acid under strictly anaerobic conditions, the EPR-detectable copper increased from less than 5 % of the copper present to about 100%. It is concluded that the active site of the enzyme contains a p...

RŮŽIČKOVÁ J., ŠUSTOVÁ K. (2006): Determination of selected parameters of quality of the dairy products by NIR spectroscopy. Czech J. Food Sci., 24: 255–260. The possibility of the application of near-infrared spectroscopy to the analysis of the selected parameters of quality of the dairy products was followed. The contents of solids and fat, as well as pH in yoghurts (also the titrable acidity)...