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Tytuł artykułu

Jakość owoców pięciu odmian Persymony (Diospyros kaki)

Treść / Zawartość

Warianty tytułu

EN
Fruit quality of five Persimmon cultivars (Diospyros kaki)

Języki publikacji

PL

Abstrakty

EN
Research was conducted in 2010–2011 at the Fruit Growing Department of the West Pomeranian University of Technology in Szczecin and at the Research Station of Agricultural University in Plovdiv, where, in the spring of 2006, persimmon trees of ‘Sharon’, ‘Moro’, ‘Jiro C24276’, ‘Kaki Tipo’ and ‘Hyakume’ cultivars were planted. The capacity of the fruits, soluble solids, organic acidity, Vitamin C, NO3 and NO2 contents as well as the fruit coloring were compared in Szczecin after harvesting. It was noted that Kaki Tipo and Hyakume cultivars were characterized by the largest fruits with an average mass greater than 220 g, and with a height and diameter 70 mm. The fruits were characterized by a wide range of skin colour: from bright yellow-orange to dark orange. The fruits of the ‘Hyakume’ cultivar were the brightest (L* 63.19) and contained the most yellow pigment (b* 63.54). Small contents of organic acids (0.37–0.67 g citric acid per 100 g of fruit), nitrates (1.0–4.5 mg 100 g–1) and a nitrites (0.15–0.30 mg 100 g–1). Fruits were characterised by large differences in vitamin C content from 41mg (‘Hyakume’) to 98 mg (‘Sharon’) per 100 g of fruit but similar values for the content of extract (16.6–17.4%).

Słowa kluczowe

Wydawca

-

Rocznik

Tom

25

Opis fizyczny

s.9-16,rys.,tab.,bibliogr.

Twórcy

  • Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul.J.Słowackiego 17, 71-434 Szczecin
autor
  • Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul.J.Słowackiego 17, 71-434 Szczecin
autor
  • Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul.J.Słowackiego 17, 71-434 Szczecin
autor
  • Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, ul.J.Słowackiego 17, 71-434 Szczecin

Bibliografia

  • Borisova L. 2011. Persimmon Diospyros Kaki. Plant. Sci. 48 (1), 138–141.
  • Celik A., Ercisli S. 2008. Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. Int. J. Food Sci. Nutr. 59 (7–8), 599–606.
  • Chen X.N., Fan J.F., Yue X., Wu X.R., Li L.T. 2007. Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan). J. Food Sci. 73 (1), 24–28.
  • Geissler C.A., Vaughan I.G. 1997. The New Oxford Book of Plants. Oxford University Press. 219.
  • Giordani E. 2002. Varietal assortment of persimmon in the countries of the Mediterranean area and genetic improvement. (Red.) Bellini E. (Red.) Giordani E. First Mediterranean symposium on persimmon, Zaragoza. CIHEAM-IAMZ. 23–37.
  • Giordani E., Doumett S., Nin S., Del Bubba M. 2011. Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.). Food Res. Inter. 44, 1752–1767.
  • Han J., Kang S., Choue R., Kim H., Leem K., Chung S., Kim C., Chung J. 2002. Free radical scavenging effect of Diospyros kaki, Laminaria japonica and Undaria pinnatifida. Fitoterapia. 73, 710–712.
  • Jang I., Jo E., Bae M.S., Lee H., Jeon G., Park E., Yuk H., Ahn G., Lee S. 2010. Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit. J. Med. Plants Res. 4 (2), 155–160.
  • Khan D., Khan R.A., Bibi S., Ali S., Khalil A. I. 2007. Storage stability of persimmon fruits (Diospuros kaki) stored in different packaging materials. J. Agric. & Biol. Sci. 2/2, 20–23.
  • Mangarova M. 2005. Influence of temperature regime on the beginning of blossoming persimmon (Diospyros kaki) varieties grown in the conditions of the southern Black sea region. Plant. Sci. 42 (5), 439–442.
  • Morton J. 1987. Japanese persimmon [w: Fruits of Warm Climates]. Red. Julia F. Morton, Miami, FL. 411–416.
  • Ochmian I., Oszmiański J., Skupień K. 2009. Chemical composition, phenolics, and firmness of small black fruits. J. Appl. Bot. Food Qual. 83, 64–69.
  • Ochmian I., Rozwarski R., Smolik M., Kozos K., Ostrowska K. 2012 a. Comparison of the fruit quality of several cultivars of blue honeysuckle. Horticulture Nitra 2012. International reviewed proceedings of scientific papers. 4-th International Scientific Horticulture Conference (Red.) Magdaléna Valšíková Nitra: Slovak University of Agriculture in Nitra, 182–187.
  • Ochmian I., Chełpiński P., Rozwarski R., Dobrowolska A., Angelov L., Stale B. 2012 b. The fruit quality of three vine cultivars and change in pulp color during the process of maceration. Horticulture Nitra 2012. International reviewed proceedings of scientific papers.4-th International Scientific Horticulture Conference. (Red.) Magdaléna Valšíková Nitra: Slovak University of Agriculture in Nitra, 232–239.
  • Ochmian I., Skupień K., Grajkowski J., Smolik M., Ostrowska K. 2012 c. Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date. Not. Bot. Horti. Agrobo. 40 (1),155–162
  • PN-90/A-75101/04. Przetwory owocowe i warzywne. Przygotowanie próbek i metody badań fizykochemicznych. Oznaczanie kwasowości ogólnej. Rozporządzenie Ministra Zdrowia z dnia 13 stycznia 2003 r. w sprawie maksymalnych poziomów zanieczyszczeń chemicznych i biologicznych, które mogą znajdować się w żywności, składnikach żywności, dozwolonych substancjach dodatkowych, substancjach pomagających w przetwarzaniu albo na powierzchni żywności, DzU 2003, nr 37, poz. 326 z późn. zm.
  • Skupień K., Oszmiański J., Ochmian I., Grajkowski J. 2007. Characterization of selected physico- -chemical features of blue honeysuckle fruit cultivar Zielona. Pol. J. Natur. Sci. 4, 101–107.
  • Testoni A. 2002. Post-harvest and processing of persimmon fruit. (Red.) Bellini E. (Red.) Giordani E. First Mediterranean symposium on persimmon, Zaragoza. CIHEAM-IAMZ, 53–70.
  • Tous J., Ferguson L. 1996. Mediterranean fruits [w: Progress in new crops]. Red. J. Janick. ASHS Press, Arlington, VA. 416–430.
  • Veberic R., Jurhar J., Mikulic-Petkovsek M., Stampar F., Schmitzer V. 2010. Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.) Food Chem. 119, 477–483.
  • Yonemori K., Kanzaki S., Parfitt D.E., Utsunomiya N., Subhadrabandhu S., Sugiura A. 1998. Phylogenetic relationship of Diospyros kaki (persimmon) to Diospyros spp. (Ebenaceae) of Thailand and four temperate zone Diospyros spp. from an analysis of RFLP variation in amplified cpDNA. NRC Kanada. Genome. 41, 173–182.
  • Yordanov A. 2011. Chemical composition of persimmon fruits Diospyros kaki L. at commercial harvest and physiological ripening stage. Plant. Sci. 48 (1), 134–137.

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Bibliografia

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