Wyniki wyszukiwania - Biblioteka Nauki

1

Apple Pulp Inhibition Properties Concerning Staphylococcus Aureus ATTC 25923 Populations

100%

Steinka I.

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2019

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tom nr 110

40--44

EN

The purpose of this study was to evaluate S. aureus inhibition by phytoncides present in apple pulp. The apple fruit used in the tests were of the cultivars: Grey Rennet and Cox's Orange Pippin. The behaviour of the staphylococcus population in its interaction with apple pulp was tested after 30 and 120 minutes of storage at 37oC. S. aureus growth was determined on an RPF Baird-Parker substrate. The tests demonstrated biocidal properties of Grey Rennet pulp against S. aureus. The other apple cultivar displayed weak biostatic properties, reducing the staphylococcus population by only 22.6% after two hours of incubation.

2

Wpływ rodzaju substancji osmotycznej na właściwości dyfuzyjne jabłek suszonych sposobem osmotyczno-konwekcyjnym

100%

Cerkowiak M. , Lenart A.

Zeszyty Naukowe Politechniki Białostockiej. Budowa i Eksploatacja Maszyn

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1998

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tom Z. 5

59-68

PL

Jabłka odwadniano w roztworach glukozy, sacharozy i syropu skrobiowego w temperaturze 30° C. Suszenie konwekcyjne odbywało w temperaturze od 50 do 90° C. Rodzaj substancji osmotycznej nie miał na kinetykę suszenia. Wpływ odwadniania osmotycznego na szybkość uzależniony był od temperatury suszenia.

EN

The effect of osmotic dehydration in glucose, saccharose and strach syrup solution at temperature 30° C in the kinetic of convection drying of apples was studied. Drying temperature was varied between 50 and 90° C. The type of osmotic substance did not affect the kinetics of convection drying independently of drying temperature, but effect of osmotic dehydration on dyring rate depended on drying temperature.

3

An optical reflectance method for studying the enzymatic browning reaction in apple

100%

Kuczynski A. , Baerdemaeker De J. , Oszmianski J.

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nr 3

4

Using the helmholtz integral to predict the acoustic radiation from a vibrating apple during non-contact frequency response measurements

100%

Chen H. , Baerdemaeker De J.

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nr 3

5

Influence of temperature and variety on the thermal properties of apples

100%

Lisowa H. , Wujec M. , Lis T.

International Agrophysics

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2002

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tom 16

|

nr 1

6

Fruit to fruit damage in apple handling systems

100%

Studman C. J. , Pang D. , Banks N.

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nr 3

7

Influence of the apple defect on the frequency response spectra during nondestructive acoustic sensing of fruit firmness

100%

Chen H. , Duprat F. , Grotte M. , Loonis D. , Pietri E.

International Agrophysics

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1995

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tom 09

|

nr 2

8

Effect of doses and location of NPK fertilization on the mineral composition of Jonathan apples

100%

Szwedo J.

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tom 08

|

nr 2

9

Effects of irrigation on fruit yield and leaves photosynthetic activity in early and late apple cultivars

88%

Podsiadło C. , Jaroszewska A.

Infrastruktura i Ekologia Terenów Wiejskich

|

2017

|

tom nr III/2

1177--1185

EN

The study was conducted in 2008-2009 at the Agricultural Experimental Station in Lipnik near Stargard, on sandy soil. The aim of this study was to determine the effect of sub-crown irrigation on the yield leaves photosynthesis and transpiration capacity, as well as CO2 concentration in the stomatal cells, and leaf greenness index of early ‚Geneva Early’ cv. and late ‚Rubinola’ cv. apple cultivars. Irrigation was applied in the form of the sub-crown system, in which water is distributed through a mini-sprayers of Hadar type when water potential of soil fell below - 0.01 MPa. The experiment was established in a randomized sub-block pattern (split-plot) in 10 replicates. The study was conducted using the four-year-old trees. The trees were planted at 4×2 m spacing; one hectare was planted with 1250 trees. Turf was maintained between the trees, while herbicide fallow was applied in rows. Plant material for laboratory tests was collected each year in three dates: fruit setting (date 1), harvest (date 2) and one month after the harvest (date 3). Studies have shown that leaves of the irrigated apple trees were lower content of assimilation pigments in leaves than non-irrigated ones. Leaves of late ‘Rubinola’ cv. showed higher photosynthetic activity and pigments content than early ‘Geneva Early’ cv. Pigment content was the highest at the second date of measurements. Better yielding late variety ‚Rubinola’ characterized by a greater intensity of transpiration, stomatal conductance and CO2 concentration leaves than the early va riety ‚Geneva Early’. The applied irrigation significantly increased the fruit yield and also increased the fruits weight of both varieties. Among the varieties of apple trees higher yield and fruit mass was found in the late variety ‚Rubinola’. This treatment and the earliness of varieties had no significant effect on the content of other macro- and micronutrients.

10

The effect of freezing rate on reconstitution properties of freeze-dried apples

88%

Gawalek J.

Annual Review of Agricultural Engineering

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2006

|

tom 05

11

Results of a nine year study of the effect of semi growing rootstocks on the growth and yielding of the Ligol apple

88%

Czynczyk A. , Bartosiewicz B.

Folia Horticulturae

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2003

|

tom 15

|

nr 1

12

Testing of apple rootstock-scion combinations in various orchard systems

88%

Takacs F.

|

2004

|

tom 12

|

nr Spec.ed.

13

The microstructure of selected apple varieties

88%

Pierzynowska-Korniak G. , Zadernowski R. , Fornal J. , Nesterowicz J.

|

2002

|

tom 05

|

nr 2

EN

Scanning microscopic analysis cell structure of 8 apple cultivars was carried out. For each variety, skin and flesh, cut and broken preparation was made to research microstructure of apple tissue. The results revealed differences in shape, cell size, thickness of cellular wall, distribution and size intracellular spaces and other fruit texture features of apple varieties tissue. In microscopic picture some varieties of apple were found. Some dependence between structure of apple tissue and sensory assessment of fruit was found too.

14

Phenolics contribution to rooting process of apple cultured in vitro

88%

Kromer K.

|

nr 2

15

Study of electrical resistance on apples

88%

Puchalski C.

|

nr 3

16

Grounding structural parameters of machine for apple slicing

75%

Flys I.

|

2010

|

tom 09

|

nr 3-4

17

Dynamics of colour changes in different apple varieties during drying

75%

Biller E. , Ekielski A. , Zaremba R.

|

nr 2[A]

35-39

EN

In this work the dynamics of colour changes was examined in apple slices during convectional drying. The drying was carried out at a temperature of 60°C until 10% of moisture content was obtained. During drying, the colour of the tested apples was measured using the L*a*b* system. Three different apple varieties were used for tests (Ligol, Champion and Alwa). Each sample was divided into three parts – the first was dried without preliminary processing, the second was blanched in water at 98°C for 2 min, and the third was blanched in water (98°C, 2 min) with sugar and citric acid added. Based on the results obtained, the rate of changes in all colour parameters during the process was determined. It was concluded that the dynamics of colour changes depends on the variety. The type of preliminary treatment had an influence on the dynamics of colour changes mainly in the case of Ligol variety.

PL

W pracy zbadano dynamikę zmian barwy plastrów jabłek w czasie przebiegu procesu suszenia konwekcyjnego. Suszenie przeprowadzono w temperaturze powietrza suszącego równej 60°C do uzyskania 10% wilgotności suszu. W trakcie trwania procesu fotokolorymetrycznie mierzono barwę badanych jabłek wykorzystując system L*a*b*. Do badań wykorzystano trzy różne odmiany jabłek (Ligol, Champion i Alwa). Każdą z prób podzielono na trzy partie – jedną suszono bez obróbki wstępnej, drugą blanszowano w wodzie o temperaturze 98°C przez 2 minuty, natomiast trzecią blanszowano w wodzie (98°C, 2 minuty) z dodatkiem cukru i kwasu cytrynowego. Na podstawie przeprowadzonych badań wyliczono szybkość zmian wszystkich parametrów barwy w czasie procesu. Stwierdzono, że dynamika zmian barwy jest zależna od odmiany. Rodzaj obróbki wstępnej miał wpływ na dynamikę zmian barwy głównie w przypadku odmiany Ligol.

18

The method of 3D reconstruction of apple shape. Part 2. Geometric 3D model of an apple using Bézier curves

75%

Mieszkalski L.

Annals of Warsaw University of Life Sciences - SGGW. Agriculture

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2017

|

nr 69

19

Ocena przechowalnicza jabłek odwadnianych osmotycznie

75%

Kowalska H. , Domurat K.

Inżynieria Rolnicza

|

2008

|

tom R. 12, nr 1(99)

201-207

PL

Celem pracy było określenie zmian właściwości fizycznych odwadnianych osmotycznie jabłek przechowywanych w warunkach chłodniczych. Próbki w kształcie płyty (20x20x5mm) były odwadniane osmotycznie w roztworze sacharozy. Czas odwadniania osmotycznego jabłek wynosił 15 i 240 minut w temperaturze 50°C oraz 15 minut w temperaturze 70°C. Odwodnione osmotycznie jabłka były pakowane próżniowo w atmosferze 98% CO2 + 2% O2 i przechowywane w temperaturze 2, 5 oraz 10°C przez 4, 7, 14 oraz 20 dni. Wstępne odwadnianie osmotyczne jabłek miało wpływ na zmiany ich właściwości podczas przechowywania wynikające ze zmian jasności barwy i właściwości mechanicznych. W najmniejszym stopniu zmiany te miały miejsce przy zastosowaniu łagodnej obróbki wstępnej i temperatury przechowywania 2°C.

EN

The aim of this work was to investigate the effect of osmotic dehydration of apples on their physical properties during the storage in cooled conditions. Apple slices 50x50x5 mm were osmotically dehydrated in 61,5% sucrose solution at 50 and 70°C. Time of treatment was ranged from 0 to 240 minutes. Raw material and osmotically dehydrated apples slices were storied during 4 to 20 days at temperature to 2-10°C and were packed in modified atmosphere (98% CO2 + 2% O2). Water activity, colour and mechanical properties were analyzed. It was observed that longer storage time of raw apples and after osmotic pretreatment caused apple darkness. Due to apple storage in modified atmosphere water activity was decreased. The lowest water activity was observed during storage apples at temperature 2°C. Storage and osmotic dehydration caused apple softening.

20

Zastosowanie sztucznych sieci neuronowych do oceny stopnia dojrzałości jabłek

75%

Górski M. , Kaleta J. , Langman J.

Inżynieria Rolnicza

|

2008

|

tom R. 12, nr 7(105)

53-56

PL

Ocena stopnia dojrzałości jabłek polega na porównaniu kilku mierzalnych parametrów ze stabelaryzowanymi wartościami granicznymi i podjęciu decyzji czy oceniany owoc znajduje się w danym stadium dojrzałości. W pracy podjęto próbę zastosowania sztucznej sieci neuronowej jako klasyfikatora wykorzystywanego do oceny stopnia dojrzałości jabłek.

EN

Assessment of apple ripeness degree involves comparing of several measurable parameters to their tabularised boundary values and deciding, whether a given fruit is currently at a certain ripeness stage. The scope of work included an attempt to use an artificial neural network as a classifier employed to assess ripeness degree of apples.