Tag Archives: fruits

5-13 A. Aboltins and J. Palabinskis
Fruit Drying Process Investigation in Infrared Film Dryer
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Fruit Drying Process Investigation in Infrared Film Dryer

A. Aboltins* and J. Palabinskis

Latvia University of Agriculture, Institute of Agricultural Machinery, Cakstes blvd. 5, Jelgava, LV – 3001, Latvia:
*Correspondence: aivars.aboltins@inbox.lv

Abstract:

The work analyzes three different product (apple slices, banana slices and grape halves) drying process in the infrared film dryer. Such drying takes place at low temperatures (to 40 °C), allowing to keep the maximum value of fresh products. The drying process is analyzed in detail in the first 8 hours. The quantity of water runoff, drying product temperature changes and flowing air humidity changes during drying were analyzed. It demonstrates the impact of the product placement on the drying progress. Using the experimental data, average diffusion coefficients are obtained for each product group. The results showed that diffusion coefficients were changing during the drying process. Using mathematical modelling and experimental data, the concentration-dependent diffusion coefficient for apple slices was obtained. The study finds that apple and banana drying using the infrared film is comparatively successful, but the drying process of the half of grape berry is slower. This can be explained by the impact of grape peel on the water diffusion.

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55–62 R. Sestras, E. Tamas and A. Sestras
Morphological and genetic peculiarities of fruits in several winter apple varieties which confer resistance to damage
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Morphological and genetic peculiarities of fruits in several winter apple varieties which confer resistance to damage

R. Sestras¹, E. Tamas¹ and A. Sestras²

¹University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture, No. 3-5 Manastur St., 3400 Cluj-Napoca, Romania; e-mail: rsestras@email.ro
²Horticultural Research Station, 3-5 Horticultorilor St., Cluj-Napoca, Romania

Abstract:

Among 15 winter apple varieties studied for their resistance to the damage of fruits, Golden Delicious was susceptible to fruit injury, while the Florina, Idared and Granny Smith can be considered resistant to pricking, cutting and hitting of the fruits. The variability of the morphological characteristics of the fruits was relatively low, the fruit volume being averagely variable and the fruit resistance to injury being the character with the highest variability (s% = 26.4). The resistance of the fruits to injury was not correlated with their height, diameter, weight, shape and volume. The characteristics of the fruits have a strong genetic determinism, but the additive effects of the genes do not play the most important role in all cases. For the fruit resistance to injury the big differences between heritability coefficients values in a broad and narrow sense signify the fact that the resistance to injury of apples is influenced not only by additive effects but also by the dominance and epistasis effects of the genes.

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