Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/86582
Type of publication: Straipsnis konferencijos medžiagoje Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or Scopus DB conference proceedings (P1a)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Paulauskienė, Aurelija;Pranckietis, Viktoras;Tarasevičienė, Živilė;Barčytė, Toma
Title: Changes in Chemical Composition During Ripening of Actinidia kolomikta Fruits
Is part of: Rural development 2013 : the sixth international scientific conference, 28-29 November, 2013, Akademija : proceedings. Akademija : Aleksandras Stulginskis University, Vol. 6, b. 2 (2013)
Extent: p. 191-194
Date: 2013
Keywords: Kolomikta actinidia;Chemical composition
Abstract: Chemical composition of A. kolomikta fruits depend on natural area habitats. Fruits chemical composition of different cultivars grown in Lithuania varies slightly. Fruits of the Actinidia genus are attributed to a fruit group with critical maturation period. Therefore is very important to identify fruits picking time which determines the persistence and quality of the fruit. In Lithuania fruits of A. kolomikta most often ripen after 60–65 days after flowering. A. kolomikta fruits should be picked during the technical maturity phase because they get soft rapidly. The purpose of this work was to investigate changes in chemical composition of A. kolomikta fruits during maturation period. Four cultivars of Actinidia kolomikta fruits – ‘Landė’, ‘Paukštės Šakarva’, ‘Laiba’ and ‘Lankė’ – were investigated. A. kolomikta fruits were picked after 62 days after the most abundant flowering according to research done to determine the technical maturity. Fruits were picked three times in two-day intervals: first – August 11, second – August 13, and third – August 15. Picked fruits were ripened four days at 20±2 °C temperature in room, pour a thin layer. Was analysed fruits chemical composition during ripening on plant, fresh fruits of all pickings and fruits after two and four days of ripening in room temperature. The amount of dry matter was determined by drying the samples to the constant mass at the temperature of 105 ºC, of soluble solids – by refractometric method and of ascorbic acid – by titration with 2.6-Dichlorphenolindophenol sodium salt dihydrate. The investigation showed that during ripening period content of dry matter and soluble solids increases while the content of vitamin C decreases. The biggest amount of dry matter accumulated in fruits of Actinidia kolomikta picked 62+4 days after the most abundant flowering and ripened at 20±2° C temperature four days
Internet: https://hdl.handle.net/20.500.12259/86582
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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