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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

First record of brown colouration of Atlantic cod (Gadus morhua, L.) from the North Sea

100%
Rybczyk A., Czerniejewski P., Rokicka-Praxmajer J.
Oceanologia
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2014
|
tom 56
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nr 1
2

Albert Park, Durban - mixed-race residential areas during the phase of reformed apartheid

100%
Bahr J., Jurgens U.
Geographia Polonica
|
1993
|
tom 61
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Some physical properties of pomegranate cv. Eksinar

84%
Celik A., Ercisli S.
International Agrophysics
|
2009
|
tom 23
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nr 3
295-298
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Apple skin colour changes during harvest as an indicator of maturity

84%
Lysiak G., Kurlus R., Zydlik Z., Walkowiak-Tomczak D.
Acta Scientiarum Polonorum. Hortorum Cultus
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2014
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tom 13
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nr 3
The CIELab colour system is used to evaluate food colours. Its advantage is that the base skin colour of bicoloured apples can be measured on the same fruit before and on the optimum harvest date. Additionally, it makes it possible to take many measurements within a short time. The changes of skin colour (yellowing) are caused by chlorophyll degradation. During fruit development and maturation chlorophyll breakdown is observed, which results in decreasing intensity of green coloration. The aim of the fiveyear study was to evaluate a fast and non-destructive method of determining the optimum harvest date of apples intended for long storage based on changes observed in the base skin colour. Apples of ‘Ligol’ and ‘Jonagored’ cultivars were collected every 4–5 days starting some weeks before the estimated OHD. On the last four or five sampling dates in all years of the study, apples were collected for cold storage. The storability of apples was evaluated after the same number of days of storage respectively to their harvest date. Storage efficiency was evaluated based on judgment that involved sensoric tests and checking of the incidence of diseases and disorders in apples, as well as on measurement of fruit mass loss and internal qualities (firmness, TSS, TA). From among the evaluated colour indicators L*, a*, b*, Hueab angle and chroma, changes in the base colour were best illustrated by the a* coordinate value and the Hueab angle value. Based on the evaluation of the quality of apples after storage, it can be stated that the apples had the best quality when the a* coordinate during harvest ranged between -13.5 and -15.5 for ‘Ligol’ and between -4.9 and -5.7 for ‘Jonagored’. The Hueab angle assumed a value between 107 and 109 for ‘Ligol’ and between 98 and 99 for ‘Jonagored’ during the optimum harvest date. Therefore, the a* coordinate and the Hueab angle can be used as indicators of harvest maturity.
5
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Apple consumers' preferences on the example of the Poznan University of Life Sciences students

67%
Kierczynska S.
Journal of Agribusiness and Rural Development
|
2013
|
nr 04[30]
The aim of this paper was to present the preferences of apple consumers (students) concerned on the functional and sensory apples’ quality features: the apple cultivar and taste, skin colour, fruit size and fruit firmness. The survey data were collected in the years 2009 and 2011 among 265 and 208 students of the Poznan University of Life Sciences. The respondents completed the survey questionnaires in presence of the researcher. The respondents could choose no more than three of the listed apple cultivars. Further- more the respondents could choose one answer from each list of the preferable apples quality features (taste, skin colour, fruit size and firmness of flesh). The most preferred apple cultivars were: Lobo, Jonagold, Szampion, Golden Delicious and Cortland. The percentage of students whose did not know the name of the apple cultivar they consumed was high and it amounted to 17% in 2009 and 24% in 2011. Students preferred sweet-winy taste of apples, the red colour of fruit skin, with blush, the fruits of medium size and tough. The colour of apple skin was the least important quality feature - it did not matter for more than 1/3 of respondents, mainly males. The differences between males and females students appeared in taste of apple fruits and firmness of flesh. The sour taste of apples was preferred by relatively more males than females and for bigger percentage of males the taste of fruits was not important. More females preferred sweet and very sweet apples and tough.
6

Kolor w makijażu permanentnym

67%
Ruprich M.
Kosmetologia Estetyczna
|
2015
|
tom 04
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nr 1
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Zmiany parametrow barwy skorki jablek obitych przechowywanych w okresie obrotu handlowego

59%
Dobrzanski B., Rybczynski R., Puchalski C.
Acta Agrophysica
|
2003
|
tom 83
71-82
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