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Abstract

The strength of the apple pulp of different varieties had a tendency to decrease during storage. During the entire period, the highest strength of pulp was observed in 'Telisare' and 'Bogatyr', which was 7,16 to 4,81 N and 7,24 to 3,97 N respectively. Compared to other varieties, the minimum strength of the apple pulp was in 'Lobo' variety. Essential differences were detected throughout the period under investigation of pulp strength were investigatesd in 'Telisare'. From the beginning of storage, the apple pulp had the slightest change in the 'Noris', compared to other varieties. The strength of apple pulp of these varieties decreased from 5.07 to 3.33, i.e. decreased by 1.74 N, from October to February. Apples were harvested at the end of September and at the beginning of October. The chopped apples were cooled and placed in controlled atmosphere chambers with 2 °C temperature and 94% humidity, air content: 2% O2, 2% CO2, 96% N2. Apples were stored in wooden containers of 300 kg. Measurements of container 120x100 cm, height 80 cm, depth 65 cm. Five types of winter apple varieties were examined: 'Noris', 'Lobo', 'Cortland', 'Telisare', 'Bogatyr'. Chemical analyse of stored apples were carries out every 30 days in October, November, December, January and February. Samples were taken from 5 container places and averaged 2 kg (at least 1 kg). The analysis of chemical composition and texture was carried out at the Open access Joint Research Centre of Agriculture and Forestry in the Plant Materials Quality Laboratory. The strength of the apple peel and pulp were measured by a texture analyzer (TA.XT.Plus, Stable Micro Systems, Great Britain). Measuring units for all indicators were recalculated to N. The P/2 probe (2 mm diameter cylindrical flat end) was used to pierce the apple peel. Five apples of each variety were taken for analysis. The strength of peel and pulp were measured in four apple spots.