Tag Archives: quality

1275-1283 O. Polunina, V. Мaiboroda, A. Chaploutskyi and Ya. Bechko
Influence of budding height and method on bi-axis young apple trees (cv. ‘Florina’)
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Influence of budding height and method on bi-axis young apple trees (cv. ‘Florina’)

O. Polunina*, V. Мaiboroda, A. Chaploutskyi and Ya. Bechko

Uman National University of Horticulture, Instytutska street, 1, UA 20301 Uman, Ukraine *Correspondence: a.polunina@ukr.net

Abstract:

The article presents the results of the research on the influence of budding height and the method of bi-axis formation on quality indicators of young bi-axis apple trees of ‘Florina’ cultivar on B.118 rootstock in conditions of fruit trees nursery of educational and production department of Uman NUH. Budding with chip was made at the period of late July and early August at a height of 10 and 20 cm (the control). The formation of two axes was made with the help of budding in two ways: budding with one bud with pinching of a shoot at a height of 10 cm (the control); budding with one bud with pinching of a shoot at a height of 20 cm, budding with two buds that are opposite set, and budding with two buds that are alternate set and have a shift on a rootstock axis up to 5 cm due to each other.

The maximum trunk diameter was observed in young bi-axis apple trees that have alternate and opposite ways of budding with the help of two buds at a height of 10 cm above ground level. The reduction of the budding height up to 10 cm above ground level did not affect the height of the young bi-axis apple trees, though it had a significant effect on axis elongation. It was defined that one-dimensional formation of both axes occurred with the even distribution of length and number of branches on each were observed on young apple trees that had opposite budding with two buds at the above ground level height of 10 cm. The largest number of differentiated generative buds was observed on young trees that had opposite budding with two buds at the above ground level height of 10 and 20 cm.

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180-189 L.G. Matevosyan, A.A. Barbaryan, R.H. Ghazaran, A.G. Ghukasyan, M.H. Galstyan and S.S. Harutyunyan
Agro-biological evaluation of different groundnut(Arachis hypogaea L.) varieties on the background of phosphorous-potash fertilizers in conditions of semi-desert soil zone
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Agro-biological evaluation of different groundnut(Arachis hypogaea L.) varieties on the background of phosphorous-potash fertilizers in conditions of semi-desert soil zone

L.G. Matevosyan*, A.A. Barbaryan, R.H. Ghazaran, A.G. Ghukasyan, M.H. Galstyan and S.S. Harutyunyan

Scientific Centre of Agriculture, Isi-le-Mulino 1, AM1101 Ejmiatsin, Armavir region, Armenia
*Correspondence։ lusnyak.matevosyan81@mail.ru

Abstract:

In conditions of semi-desert soil zones of Armenia (1,130 m high above the sea level) the agro-biological properties of groundnut varieties Lia, Virginia, Mocket, TMV 3, Sevahatik (Black Seed) and Chinese have been studied with the aim of selecting their best options for further regionalization in the piedmont zones. The field experiments were conducted in 2020–2022. The calculations and laboratory analyses have indicated that the field germination capacity of the mentioned varieties is rather high fluctuating within the range of 77.5–81.0%, whereas the weight of 1,000 grains equaled to 515–545 g, the average yield – 2.77–3.33 t ha-1, the total nitrogen in the grains were 4.39–4.61%, crude proteinհում (per 5.70 factor of nitrogen) – 25.02–26.28%, total sugar contents – 14.11–16.63%, and fat content – 44.8–48.0%. The Mocket and Chinese varieties were distinguished by their yield capacity and qualitative indices of the yield and thus, the latter have been recommended for the cultivation in the farm households of the mentioned zone.

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1473-1486 G. Ghantous, K. Popov, Z. El Sebaaly and Y.N. Sassine
Adaptation of Syrah wine grape cultivar to changing climatic conditions of the Bekaa valley, Lebanon
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Adaptation of Syrah wine grape cultivar to changing climatic conditions of the Bekaa valley, Lebanon

G. Ghantous¹², K. Popov¹, Z. El Sebaaly² and Y.N. Sassine²*

¹University of Forestry, Faculty of Agronomy, Department of Agronomy, 10 Kliment Ohridsky Blvd., BG1797 Sofia, Bulgaria
²Lebanese University, Faculty of Agronomy, Department of Plant Production, Gallery Matta Street, Dekwaneh, Beirut, Lebanon
*Correspondence: youssef.sassine@ul.edu.lb

Abstract:

Climatic factors play a key role in determining the suitability of a given region for specific cultivars and wine types and the responses of individual grapevine cultivars to climate are of utmost importance for activity planning and decision making in viticulture. The study investigated the effect of climate conditions from 2006 till 2018 on the performance of cv. Syrah cultivated in two vineyards in Lebanon; Kanafar (at 1,020 m.a.s.l) and Mansoura (at 850 m.a.s.l). Cluster analysis based on climate indicators divided years into two clusters; in Kanafar (cluster 1: 2006–2015, cluster 2: 2016–2018) and in Mansoura (cluster 1: 2006 to 2008, cluster 2: 2009 to 2018). Solar radiation (May-June) and average wind speed (July-August-September) were the most influential predictors in Kanafar and Mansoura, respectively. In Kanafar, average yield and weight of 200 berries decreased by 21% and 22.7 g respectively in cluster 2, but in Mansoura only average yield increased by 3.7% in cluster 2. Total soluble solids and titratable acidity were not significantly affected by the shift in climate conditions at both vineyards, however total anthocyanin potential was significantly lower in Kanafar (by 114.2 mg kg-1) and higher in Mansoura (by 353.4 mg kg-1) in cluster 2. Total polyphenolic richness was only affected in Kanafar (reduction by 42 mg GAE g-1 in cluster 2). Syrah performance was more negatively affected by the changing climate conditions at Kanafar rather than Mansoura vineyards and it seems to better adapt to climate conditions of Mansoura overcoming the shift in climate that occurred after 2008 there.

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788-798 K. Kostetska, O. Ulianych and K. Shevchuk
Technological properties of wheat flour with additives
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Technological properties of wheat flour with additives

K. Kostetska¹*, O. Ulianych² and K. Shevchuk²

¹Uman National University of Horticulture, Faculty of Engineering and Technology, Department of Food Technologies, 1 Instytutska street, UA20305 Uman, Ukraine
²Uman National University of Horticulture, Faculty of Horticulture, Ecology and Plants Protection, Department of Vegetable Growing, Instytutska street, 1, UA20300 Uman, Ukraine
*Correspondence: kostetskakateryna@gmail.com

Abstract:

The research was carried out on the possibility of using potherbs in bakery industry. Powder of plants were used to replace 0.5%, 2%, 5%, 10% and 15% of wheat flour: Chenopōdium quīnoa L.; Cyperus esculentus L.; Physalis tomentous L.; Cosmos sulphureus Cav.; Pycnanthemum virginianum L.; Pycnanthemum trifolium L.; Agastache rugosa (Fisch. & C.A. Mey.)Kuntze; Agastache urticifolia (Benth.)Kuntze, cv. Weide Kerze;Mentha spicаta L. ‘Moroccan’;Achillea setacea Waldst. Et Kit.;Isodon japonicus var. Glaucocalyx (Maxim.) H. W. Li; Satureja montana L.; Teucrium scorodonia L.; Ruta montana L.; Népeta argolica Bory et Chaub.; Népeta grandiflora L.; Népeta mussinii Spreng. Ex Henckel., cv. Posviata Meisu; Népeta nepetelia L. In order to develop an effective technology for its use, creating new types of products with properties that meet current needs of consumers in Ukraine and the world, it is necessary to clarify the relation of potherbs with other components.

Baking properties determine the behavior of flour in technological process, namely, they form the quality of bread and depend on the state of carbohydrate-amylase, protein-proteinase, lipid-lipolytic complexes, as well as the content of compounds that cause darkening of flour during the process of bread making.

Use of herbs in bakery is promising. The data obtained allows manufacturers to recommend the use of herbs during the production of bread.

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302-309 V. Lykhochvor, Y. Olifir, R. Panasiuk and M. Tyrus
False flax (Сamelina sativa L.) and oil flax (Linum usitatissimum L.) – an important source of deficient omega-3 fatty acids
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False flax (Сamelina sativa L.) and oil flax (Linum usitatissimum L.) – an important source of deficient omega-3 fatty acids

V. Lykhochvor¹*, Y. Olifir², R. Panasiuk¹ and M. Tyrus¹

¹Lviv National Agrarian University, 1 Volodymyra Velykoho Str., UA80381 Dubliany, Lviv region, Ukraine
²Institute of Agriculture of the Carpathian region NAAS, 5 Hrushevskoho Str., UA81115, Obroshyne, Pustomyty district, Lviv region, Ukraine
*Correspondence: lykhochvor@ukr.net

Abstract:

Spring false flax (Camelina sativa L.), oil flax (Linum usitatissimum L.), spring rape (Brassica napus oleifera annua Metzd.), white mustard (Sinapis alba L.), and blue mustard (Brassica juncea Czern) were studied in order to establish their yield, oil content and quality. It was found that the highest seed yield (2.82 t ha-1) was formed by spring rape. Yields were also high in spring false flax (2.68 t ha-1) and oil flax (2.34 t ha-1). It was found that the highest oil content was in oil flax (52.2%), blue mustard (45.8%) and false flax (45.0%). The highest oil yields were provided by spring rape, false flax and oil flax – 1.21–1.25 t ha-1. It was found that the most physiologically valuable are oil flax and false flax, which have a high content of
omega-3(ω-3) fatty acids. It is advisable to use it for therapeutic, prophylactic and dietary purposes. The cultivation of false flax and oil flax is economically feasible and provides an environmental effect due to the reduction of pesticides.

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1675-1690 O. Zavadska, І. Bobos, I. Fedosiy, H. Podpriatov, O. Komar, B. Mazur and J. Olt
Suitability of various onion (allium cepa) varieties for drying and long-term storage
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Suitability of various onion (allium cepa) varieties for drying and long-term storage

O. Zavadska¹, І. Bobos¹, I. Fedosiy¹, H. Podpriatov¹, O. Komar¹, B. Mazur¹ and J. Olt²*

¹National University of Life and Environmental Sciences of Ukraine, 15 Heroyiv Oborony Str., UA 03041 Kyiv, Ukraine
²Estonian University of Life Sciences, Institute of Technology, 56 Kreutzwaldi Str., EE 51006 Tartu, Estonia
*Correspondence: jyri.olt@emu.ee

Abstract:

In the paper, the results are presented obtained in the research into the fresh bulbs and the dried products of 9 onion varieties cultivated in the conditions of the Ukrainian Forest Steppe area with regard to their economical biology, biochemical, marketability and organoleptic indices. The varieties that are most suitable for convection drying and long-term storage have been identified. It has been established that the marketability of both the fresh bulbs and dried products depends on the masses of the bulbs. The Bronze d’Amposta and Harmony varieties deliver the greatest amount of marketable output (94.0 and 93.2%) featuring marketable bulbs with masses of 67.4 g and 70.4 g, respectively (r = 0.82). As the bulb mass increases, the amount of non-standard (r = –0.81) and small (r = –0.76) particles in the dried product decreases substantially. It has been found that the content of solid matter and sugars in fresh bulbs has effect on the yield and quality of the dried and reconstituted products. The Harmony and Skvirskaya varieties, the bulbs of which during the vegetation season build up 12.9% and 13.8% of solid matter, respectively, are distinguished by the highest dry product yield – 17.1 and 16.8%, respectively. Correlation has been established between the contents of solid matter and sugars in fresh bulbs (r = + 0.58). During the tasting of reconstituted onion products, the highest scores were awarded to the samples produced from the Skvirskaya and Harmony varieties – 7.0 points each on the 9-point scale, as their bulbs had accumulated over 7.0% of sugars (total). Judging by the aggregate of the researched indices, the Harmony and Skvirskaya varieties of onions are the most suitable for convection drying. It has been established that the preservation of onions in the conditions of stationary buried storage without artificial cooling depends on the duration of storage and the specific varietal features. Within the five months of the test storage, the preservation of bulbs of all the varieties was high and varied within the range of 80–93%. Longer storage is expedient only in case of the Harmony, Skvirskaya and Gospodinya, for which the bulb preservation rates for a seven month storage period has been shown to be equal to 90.2, 88.4 and 87.2%, respectively. It has been proved that the quantity of healthy bulbs depends to a significant extent on the solid matter content in the bulbs (r = 0.93).

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357-368 T. Balabanova and M. Ivanova
Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters
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Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters

T. Balabanova and M. Ivanova*

University of Food Technologies, Technological Faculty, Department of Milk and Dairy Products, 26, Maritsa Blvd., BG4002 Plovdiv, Bulgaria
*Correspondence: mihaela_18bg@abv.bg

Abstract:

It is challenging to ensure Kashkaval cheese consistent quality during the production process which is directly correlated to the somatic cell count (SCC) and bacterial presence. This is one of the most popular and widely discussed topic areas in the dairy industry. SCC is used to limit the inflammatory process and to predict the health status of the animal’s mammary glands. The objective of this study was to evaluate the quality characteristics of mature Kashkaval cheese was produced from goat milk with different SCC (below 1,200 thous cells mL-1 – group I (low), above 1,750 thous cells mL-1 – group II (high) and up to 1,600 thous cells mL-1 – group III (medium)) and samples were evaluated on the 1st and 60th day of ripening by chemical, microbiological and sensory profile. The results showed a significant relation (P < 0.05) between the levels of SCC and Kashkaval cheese water content during ripening. For all analysed samples, the total lactic acid bacterial count was the highest between the 15th and 45th day of ripening and reached values up to 6.0 log cfu g-1. Pathogenic microorganisms (Listeria monocytogenes, Coagulase-positive staphylococci) and coliforms were not detected. The highest number of psychrotrophic microorganisms was observed in Kashkaval samples with high SCC. The sensory evaluation revealed a higher score for cheese samples with low and medium SCC in comparison to the cheese sample with a high SCC.

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2353–2364 M. Corneanu, E. Iurea and S. Sîrbu
Biological properties and fruit quality of sweet cherry (Prunus avium L.) cultivars from Romanian assortment
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Biological properties and fruit quality of sweet cherry (Prunus avium L.) cultivars from Romanian assortment

M. Corneanu, E. Iurea* and S. Sîrbu

Research Station for Fruit Growing, 175 Voineşti Str., RO707305 Iaşi, Romania
*Correspondence: iurea_elena@yahoo.com

Abstract:

The paper presents a 4-year study of the valuable characteristics in 15 autochthonous and cosmopolitan sweet cherry cultivars grown in northeastern Romania, named Moldavia area. Tree’s vigour, resistance to frost and anthracnosis, the fructification phenophases, epidermis colour, organoleptic and quality traits of fruits and also fruit’s and stone’s size were evaluated. Weak tree vigour was find at ‘Tereza’, ‘Ştefan’ and ‘Golia’ cultivars. From end of flowering to harvesting time were determined 39–40 days for the early cultivars (‘Scorospelka’, ‘Cătălina’), while for the late cultivars as ‘Marina’ and ‘George’ were identified 71–83 days. Eight cultivars have presented fruits’ resistance to cracking with low values between 1.3–9.3% fruits cracked. Fruit’s weight have varied between 5.9 g (‘Scorospelka’) and 9.2 g (‘Andreiaş’), while fruit’s equatorial diameter have varied between 22.4 mm (‘George’) and 25.8 mm (‘Paulică’). The cultivars with the largest fruit’s size were ‘Andreiaş’, ‘Bucium’, ‘Ştefan’, ‘Paulică’, ‘Golia’, ‘Van’ and ‘Stella’. The values of the soluble solids content range between 14.4°Brix (‘Scorospelka’) to 20.0°Brix (‘Bucium’), the titratable acidity has been between 0.39 (‘Andreiaş’) and 0.87 (‘Cătălina’) mg malic acid 100-1 mL juice and the total content of polyphenols has recorded values between 314.93–584.95 mg GAE 100-1 mL of fruit juice. The studied sweet cherry cultivars showed high variability but some got remarked through earliness, low vigour of the tree, large fruit’s size or fruit’s resistance to cracking.

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2271-2284 O. Zavadska, І. Bobos, I. Fedosiy, G. Podpryatov and J. Olt
Studying the storage and processing quality of the carrot taproots (Daucus carota) of various hybrids
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Studying the storage and processing quality of the carrot taproots (Daucus carota) of various hybrids

O. Zavadska¹, І. Bobos¹, I. Fedosiy¹, G. Podpryatov¹ and J. Olt²*

¹National University of Life and Environmental Sciences of Ukraine, 15 Heroyiv Oborony Str., UA 03041 Kyiv,Ukraine
²Estonian University of Life Sciences, Institute of Technology, 56 F.R. Kreutzwaldi Str., 51006 Tartu, Estonia
*Correspondence: jyri.olt@emu.ee

Abstract:

This paper presents the results acquired from the study of eight carrot hybrids which are suitable for growing in the climatic zone of woodland steppes, while considering a set of economical and/or biological, biochemical, and organoleptic properties. The carrot hybrids that were studied have a wide range of variation in their economic value indicators, which makes it possible to grow them for storage and processing in various soils and climate conditions without irrigation. The most productive carrot hybrids are White Sabine F1 and Yellowstone F1 with a commercial yield of 55.8–58.7 t hа–1 and an average taproot weight of 118.7–136.2 g. The levels of preservation of the taproot of the hybrids White Sabine F1 and Purple Haze F1 after seven months of storage in conditions that involved the use of a stationary pit storage facility was at 81.4% and 80.2% respectively. The use of the taproots of the hybrids Yellowstone F1 and Viking F1 for drying ensures a yield of a high-quality, biologically-valuable finished product with a yield of 11.4–11.7%. Dry hybrid Evolyutsiya F1 and Mars F1 carrots contain more than 40 mg (100 g)–1 of β-carotene.

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