Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky

Fruit processing of sour cherries by pitting operation must precede in many cases its subsequent use in food industry. During this processing occurs often significant yield losses, especially losses of juice and flesh of fruit. In this study was compared five mostly grown sour cherry cultivars withi...

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Autor principal:	Gabriela Pravcová
Formato:	article
Lenguaje:	CS EN
Publicado:	VÝZKUMNÝ A ŠLECHTITELSKÝ ÚSTAV OVOCNÁŘSKÝ HOLOVOUSY s.r.o. 2021
Materias:	processing pitting operation inner quality Plant culture SB1-1110 Botany QK1-989
Acceso en línea:	https://doaj.org/article/2281bbdca4374d0ab82bee3b13edf60d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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spelling	oai:doaj.org-article:2281bbdca4374d0ab82bee3b13edf60d2021-11-24T06:12:14ZVybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky2695-1347https://doaj.org/article/2281bbdca4374d0ab82bee3b13edf60d2021-11-01T00:00:00Zhttps://vpovsuo.cz/wp-content/uploads/2021/11/12_Pravcova_VPO-27_2_21.pdfhttps://doaj.org/toc/2695-1347Fruit processing of sour cherries by pitting operation must precede in many cases its subsequent use in food industry. During this processing occurs often significant yield losses, especially losses of juice and flesh of fruit. In this study was compared five mostly grown sour cherry cultivars within Czech republic ‘Morela pozdní’, ‘Újfehértoi fürtös’, ‘Morellenfeuer’, ‘Fanal’ and ‘Érdi bötermö’ from suitability their fruit for food processing by pitting operation point of view. Different temperature intervals were tested, where losses of juice, flesh and total weight losses were evaluated. The lowest losses of juice from fruit were found within fruit temperature interval -8–0 °C. The lowest losses of flesh were found within fruit temperature interval 20–25 °C. Overall the lowest total weight losses, thus the lowest yield losses were found in ‘Morela pozdní’ cultivar within 20–25 °C temperature interval. Gabriela PravcováVÝZKUMNÝ A ŠLECHTITELSKÝ ÚSTAV OVOCNÁŘSKÝ HOLOVOUSY s.r.o.articleprocessingpitting operationinner qualityPlant cultureSB1-1110BotanyQK1-989CSENVědecké Práce Ovocnářské, Vol 27, Iss 2, Pp 165-174 (2021)
institution	DOAJ
collection	DOAJ
language	CS EN
topic	processing pitting operation inner quality Plant culture SB1-1110 Botany QK1-989
spellingShingle	processing pitting operation inner quality Plant culture SB1-1110 Botany QK1-989 Gabriela Pravcová Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky
description	Fruit processing of sour cherries by pitting operation must precede in many cases its subsequent use in food industry. During this processing occurs often significant yield losses, especially losses of juice and flesh of fruit. In this study was compared five mostly grown sour cherry cultivars within Czech republic ‘Morela pozdní’, ‘Újfehértoi fürtös’, ‘Morellenfeuer’, ‘Fanal’ and ‘Érdi bötermö’ from suitability their fruit for food processing by pitting operation point of view. Different temperature intervals were tested, where losses of juice, flesh and total weight losses were evaluated. The lowest losses of juice from fruit were found within fruit temperature interval -8–0 °C. The lowest losses of flesh were found within fruit temperature interval 20–25 °C. Overall the lowest total weight losses, thus the lowest yield losses were found in ‘Morela pozdní’ cultivar within 20–25 °C temperature interval.
format	article
author	Gabriela Pravcová
author_facet	Gabriela Pravcová
author_sort	Gabriela Pravcová
title	Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky
title_short	Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky
title_full	Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky
title_fullStr	Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky
title_full_unstemmed	Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky
title_sort	vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní české republiky
publisher	VÝZKUMNÝ A ŠLECHTITELSKÝ ÚSTAV OVOCNÁŘSKÝ HOLOVOUSY s.r.o.
publishDate	2021
url	https://doaj.org/article/2281bbdca4374d0ab82bee3b13edf60d
work_keys_str_mv	AT gabrielapravcova vybranezpracovatelskecharakteristikynejpestovanejsichodrudvisniceskerepubliky
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Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky

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