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1

Influence of Cultivar and Storage Time on the Content of Higher Fatty Acids in Apple Cuticle

100%
Simcic M., Kadunc M., Hribar J., Vidrih R.
Vegetable Crops Research Bulletin
|
2007
|
tom 66
2

Similarities Between Quality and Health Promoting Compounds as a Result to Stress

100%
Tijskens L. M. M., Simcic M., Schouten R. E.
Vegetable Crops Research Bulletin
|
2007
|
tom 66
3

Colour development in the apple orchard

88%
Tijskens L. M. M., Unuk T., Tojnko S., Hribar J., Simcic M.
Journal of Fruit and Ornamental Plant Research
|
2011
|
tom 19
|
nr 1
Colour is traditionally one of the important appearance features of all fruit for consumers in deciding to buy them. Colour is therefore important in the postharvest supply chain. But where does that colour of fruit come from? Clearly the period of growing and the circumstances during growth are important for developing this im­portant feature. During several seasons (2007-2009), the skin colour of individual apples of dif­ferent cultivars ('Braeburn', 'Fuji', 'Gala', 'Golden Delicious') were measured using a Minolta CR-400 chromameter during the last 40-60 days before (commercial) har­vest. By including the biological variation between individual apples in the analyses and applying non linear indexed regression analysis based on process oriented mod­els, explained parts were obtained for the a*-value, all exceeding 90%. The estimated rate constants for the colouration process were remarkably similar for all cultivars (except 'Fuji') and growing conditions. That would indicate that the process of colouration is really reflecting the degradation of chlorophyll and not the production of red or yellow coloured blush (anthocyanins). The expected effect of growing conditions (fertilization and crop level, hail net or not, sunny side or shady side of the tree) did change the mechanism nor the kinetic parameter values but could all be attributed to the minimal obtainable skin colour (asymptotic values of the logis­tic model). This type of information from the production period may constitute an important link to postharvest supply chain management.
4
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Modelling the colour of strawberry spread during storage, including effects of technical variations

88%
Kadivec M., Tijskens L. M. M., Kopjar M., Simcic M., Pozrl T.
Polish Journal of Food and Nutrition Sciences
|
2016
|
tom 66
|
nr 4
The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were filled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non- -linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R2 adj, >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.
5

Genetic diversity of local cattle

76%
Kukuckova V., Moravcikova N., Curik I., Simcic M., Meszaros G., Kasarda R.
Acta Biochimica Polonica
|
2018
|
tom 65
|
nr 3
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