scholarly journals INFLUENCE OF CLIMATIC FACTORS ON THE QUALITY OF MERLOT GRAPEVINE VARIETY IN TREBINJE REGION VINEYARDS (BOSNIA AND HERZEGOVINA)

AGROFOR ◽  
2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Tijana BANJANIN ◽  
Zorica RANKOVIĆ-VASIĆ ◽  
Dragan NIKOLIĆ ◽  
Branko ANĐELIĆ
Keyword(s):  
Bosnia And Herzegovina ◽  
Climatic Factors ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Acid ◽  
Quality Properties ◽  
Average Temperature ◽  
Grapevine Variety ◽  
Weight Number

The aim of this paper is to analyzed climatic influence on quality of yield of Merlot grapevine variety, in Trebinje region (Entity of Republic of Srpska, Bosnia and Herzegovina) vineyards, during the vegetation 2016 and 2017. We investigated the mechanical properties of bunch and berry (bunch weight, number of berries on the bunch, weight of 100 berries, weight of 100 berries flesh, weight of the berries skin, weight of seeds in 100 berries ) and quality properties of grapes (sugar content and total acid content in the must). The highest bunch weight, as well as the number of berries on the bunch was achieved in 2017 (276.84 g, i.e. 183.03), while the lowest bunch weight (193.6 g) and number of berries on the bunch (158.53) were measured in 2016. Weight of 100 berries, weight of 100 berries flesh, weight of the berries skin, weight of seeds in 100 berries were larger in 2017. The highest sugar content was measured during 2017 and the highest level of acid in must was measured during 2016. During the years 2016 and 2017 a significant influence of climatic factors on the quality characteristics of the studied variety was observed. Although both considered years had above average temperature and less precipitation, further analysis of differences in monthly values of climatologically parameters could provide an explanation for differences in mechanical and quality properties of grapes.

scholarly journals PRODUCTIVITY AND QUALITY OF SUGAR CONTENT, TOTAL ACID, PH, AND GANDARIA FRUIT WATER LEVELS (BOUEA MACROPHYLLA GRIIFF) IN DIFFERENT GEOGRAPHICAL CONDITIONS IN AMBON ISLAND (AN ANALYSIS OF MALUKU ENDEMIC PLANTS)

2020 ◽  
Vol 1 (1) ◽  
pp. 52-62
Author(s):  
Pamella Mercy Papilaya
Keyword(s):  
Water Content ◽  
Sampling Method ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Levels ◽  
Endemic Plants ◽  
Total Acid ◽  
Acid Ph ◽  
Acidity Level

Gandaria plant grows with tree habitus with a height of up to 27 m Spread of gandaria plants in Maluku, generally on Ambon Island and Saparua on Ambon Island, gandaria plants are spread from the coast to the hills. This study aims to determine the quality of sugar content, total acid, pH, water content and production of gandaria fruit (Bouea macrophylla Griff) in different geographical conditions on the island of Ambon using a purposive sampling method and laboratory analysis. The results showed that at an altitude of 0-400 asl with a production of 654 kg, 400-700 asl with a production of 681 kg and an altitude of 700-1100 asl producing 925 kg and the height of the place also affected the quality of gandaria with an average total sugar of 12.69%, content water 80.18%, acidity level 6.81% and pH 3. It was concluded that the higher the altitude of the place will affect the production and quality of gandaria fruit (Bouea macrophylla Griff).

INFLUENCES OF LATENT VIRUSES ON VIGOR, YIELD AND QUALITY OF BRITISH SOVEREIGN STRAWBERRIES

1962 ◽  
Vol 42 (4) ◽  
pp. 602-610 ◽  
Author(s):  
Jack A. Freeman ◽  
Frances C. Mellor
Keyword(s):  
Virus Infection ◽  
Fruit Quality ◽  
Sugar Content ◽  
Fruit Size ◽  
Reduce Sugar Content ◽  
Total Acid ◽  
Yield And Quality ◽  
Reduce Sugar ◽  
The Hill

Comparison of the effect of two strains of mottle virus, two strains of veinbanding virus, and latent-A virus, alone and in combination, on vigor, yield and quality of British Sovereign strawberry plants grown under two planting systems showed: 1. Vigor was reduced by infection by a single virus and still further reduced by two viruses; 2. Yield was reduced by virus infection, especially during the first fruiting year when plants were grown under the hill system; 3. Fruit size was reduced only by virus combinations; 4. Fruit quality was affected only by veinbanding, which increased the total acid content and tended to reduce sugar content.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals Technological Characteristics of the Vranac and Cabernet Sauvignon Grapevine Varieties in the Conditions of the Trebinje Vineyards

2018 ◽  
Vol 19 (3) ◽  
pp. 167
Author(s):  
Tijana Banjanin ◽  
Zorica Ranković-Vasić ◽  
Saša Matijašević
Keyword(s):  
Acid Content ◽  
Ph Value ◽  
Sugar Content ◽  
Cabernet Sauvignon ◽  
Total Acid ◽  
Technological Characteristics

The aim of this paper is to present technological characteristics of the Vranac and Cabernet Sauvignon grapevine varieties in the conditions of the Trebinje vineyards during the vegetation in 2016 and 2017. Researching technological characteristics includes mechanical compounds of grapes and berries as well as the quality of grapes and berries (sugar, total acid content in the must and pH). Bunch weight, the number of berries on a bunch, the weight of 100 berries, the weight of 100 berries flesh, the weight of berries skin as well as the weight of 100 berries seeds were higher for both varieties in 2017. The bunch weight of Vranac was higher in 2016, and for Cabernet Sauvignon in 2017. Sugar content and acid content were higher in the must of the Vranac variety in 2016, while its pH value did not vary. The sugar content of the Cabernet Sauvignon variety was the same in both examined years, the content of acids was higher in 2016, while the pH value was higher in 2017.

The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon

2015 ◽  
Vol 1092-1093 ◽  
pp. 1561-1564
Author(s):  
Hui Yi Yang ◽  
Shu Qin Gu ◽  
Da Xin Lu ◽  
Yu Zhao ◽  
Cui Rong Wu
Keyword(s):  
Moisture Content ◽  
Acid Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Optimal Temperature ◽  
Drying Process ◽  
Tannin Content ◽  
Total Acid ◽  
Total Sugar Content

The effect of drying temperatures on the quality of dried Mopan persimmon was studied in this paper. The drying temperatures were selected at 50℃, 55℃and 60℃ respectively. The moisture content, soluble tannin content, total sugar content and total acid content were determined for evaluating the quality of dried samples. The result showed that the drying temperature at 55℃ was the optimal temperature for drying Mopan persimmons. Under the condition, the drying process took for 92 hrs, the final moisture content was 33.71%, the soluble tannin content was 3.02%, the total sugar content and total acid content were 4.83% and 0.24% respectively.

scholarly journals Physicochemical, Sensory and Microbiological Quality of Table Wine Produced from Coconut water, Honey and Zobo

2020 ◽  
Vol 2 (5) ◽  
Author(s):  
C. O. Ajogun ◽  
S. C. Achinewhu ◽  
D. B. Kiin-Kabari ◽  
O. M. Akusu
Keyword(s):  
Sugar Content ◽  
Microbiological Quality ◽  
Wine Yeast ◽  
White Wine ◽  
Coconut Water ◽  
Total Acid ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Total Bacteria

Physicochemical, sensory and microbiological quality of table wine produced from coconut, water, honey and zobo. Coconut water was collected and mixed with Zobo at a ratio of 5:1 and with honey also at 5:1 ratio. The various mixtures were fermented with wine yeast at room temperature (28±2 °C) for 7 days to produce table wine. There was no significant difference (P>0.05) in the fat, protein, ash and Carbohydrate content of all the wine samples, including control (commercial red and white table wines). Total Acid and alcohol content ranged from 0.576–0.921% and 5.87-11.50%, respectively. Sugar content ranging from 11.00-12.00%, however, difference in sugar content of all the wine samples were not statistically significant (P>0.05). The specific gravity of the coconut wines was significantly (P<0.05) higher than those of the control (commercial red and white wine). Total yeast count (TYC) on the fresh wine after 7 days’ fermentation period ranging from 7.66 Log10 CFU/ml to 8.91 Log10CFU/ml, with sample CWHN (coconut water and honey wine without yeast) given significantly (P<0.05) higher value of 8.91 Log10CFU/ml. Total bacteria count (TBC) on the aged wine (after 21 days of storage) ranged from 5.145 Log10CFU/ml to 6.230 Log10CFU/ml with sample CWH (coconut water and honey) wine given significantly higher value of 6.23 Log10CFU/ml. The taste of sample CWZ compared favourably with those of the commercial red and white wines. Sample CWZ (coconut/zobo wine) received equal overall acceptability with the commercial table wines.

scholarly journals Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

2015 ◽  
Vol 7 (1) ◽  
pp. 7-11
Author(s):  
Heru Prono Widayat
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Quality Analysis ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Total Sugar Content ◽  
Crop Variety

(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods)ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and stirring frequencies applied during fermentation period. The objective of this research is to study quality characteristics of Aceh fermented cocoa beans treated with different stirring methods and stirring frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm rattan buckets and were fermented for 5 days. Beans stirring during fermentation was conducted either by in-place stirring andreplace-stirring to other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and 48 hours of fermentation time. Beans temperature, pH, and total sugar content for each stirring period along five days-fermentationtime were recorded. The fermented beans were sundried for moisture content of approximately 6%. The results showed that the beans temperature during fermentation increased up to 45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring with stirring period of 48 hours. The pH value of the beans decreased from 5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly increased to 3.4 in average on the fifth-day. The total sugar content decreased from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat content was 47.9-49.1%. The best quality of fermented beans was found for replace-stirring method with stirring period of 24 hours. This treatment resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0% slaty, and 76.7% fully fermented.

scholarly journals INFLUENCE OF CLIMATE FACTORS ON YIELD AND QUALITY OF SOME VINE CULTIVARS FROM THE STEFANESTI CENTER

2020 ◽  
Vol 1 (1) ◽  
pp. 149-156
Author(s):  
Adriama Bădulescu ◽  
Dorin Ioan Sumedrea ◽  
Alina Florea ◽  
Anca Onache ◽  
Andrei Tanase
Keyword(s):  
Climatic Factors ◽  
Sugar Content ◽  
Weather Conditions ◽  
Climate Factors ◽  
Direct Relation ◽  
Yield And Quality ◽  
Productivity Indices ◽  
Relative Productivity ◽  
Grape Yield

The influence of climatic factors on grape yield, fertility indicators of grapes (absolute coefficient of fertility, relative coefficient of fertility, absolute productivity indices, relative productivity indices), but also sugar and total acidity content in three cultivars of 'Fetească' ('Fetească Albă', 'Fetească Neagră' and 'Fetească Regală', respectively) was evaluated during 2016-2020 2016 period at the experimental field of National Research and Development Institute for Biotechnology in Horticulture Ștefănești. The highest grape yield were recorded in 2018 to all three Cultivars analysed (20,33 t/ha 'Fetească Albă', 19,44 t/ha 'Fetească Neagră' and 19t/ha 'Fetească Regală', respectively), while the lowest values were measured in 2016 at all cultivars. Highest sugar content was measured in 2019 and 2020, and lowest in 2017, 2016, respectively. The highest acid content was recorded in 2017 and 2016 (4,64 g/l, 4,65 g/l, respectively) as a result of heavy rainfall during the growing season, especially in June and September. Differences between the studied parameters were statistically significant. The results of the five years showed that the yield and quality of grapes were in direct relation with the weather conditions in certain years of experiments.

ANALYSIS OF REGULATIONS REGARDING THE SETTLEMENT OF ISSUES ON THE REMOVAL AND RECOVERY OF PLANTATIONS IN THE RIGHT-OF-WAY OF PUBLIC ROADS

2020 ◽  
pp. 55-60
Author(s):  
Nataliia Kharytonova ◽  
Olha Mykolaienko ◽  
Tetyana Lozova
Keyword(s):  
Traffic Safety ◽  
Climatic Factors ◽  
Visual Orientation ◽  
Right Of Way ◽  
Adverse Weather ◽  
Overhead Power Lines ◽  
The Right ◽  
Neck Diameter ◽  
Proper Operation

Greening of roads contributes to the protection of roads and their elements from influence of adverse weather and climatic factors; it includes the measures for improvement and landscaping of roads, ensures the protection of roadside areas from transport pollution, provides visual orientation of drivers. The solution of these issues will ensure creation and maintenance of safe and comfortable conditions for travelers. Green plantings in the right-of-way road area include woody, bushy, flower and grass vegetation of natural and artificial origin. For proper operation of public roads and satisfaction of other needs of the industry, there may be the need in removing the greenery. The reason for the removal of greenery in the right-of-way road area may be due to the following factors: construction of the architectural object, widening of the motor road, repair works in the security zone of overhead power lines, water supply, drainage, heating, telecommunications facilities, cutting of hazardous, dry and fautal trees, as well as self-grown and brushwood trees with a root neck diameter not exceeding 5 cm, elimination of the consequences of natural disasters and emergencies. The removal of plantations in the right-of-way area is executed in order to ensure traffic safety conditions and to improve the quality of plantations composition and their protective properties. Nowadays, in Ukraine there is no clear procedure for issuing permits for removing of such plantations. In order to resolve this issue, there is a need in determining the list of regulations in the area of forest resources of Ukraine and, if needed, the list of regulatory acts that have to be improved; to prepare a draft of the regulatory legal act that would establish the procedure of plantations cutting, the methodology of their condition determination, recovery costs determination, the features of cutting. Keywords: plantations, cutting, right-of-way, woodcutting permit, order.

STUDYING THE KINETIC CHARACTERISTICS OF THE EXTRACTION OF ANTHOCYANINS FROM THE SQUEEZE OF KRASNOSTOP ZOLOTOVSKY

2020 ◽  
Author(s):  
M.A. Egyan ◽  
Keyword(s):  
Reaction Rate ◽  
Sugar Content ◽  
Extraction Process ◽  
Efficiency Coefficient ◽  
Kinetic Characteristics ◽  
Reaction Rate Constants ◽  
Solids Content ◽  
Kinetics Of ◽  
Process Speed

The article shows studies characterizing the quality of the squeeze: the mechanical composition of the squeeze is determined, the structural moisture of each component is determined, the sugar content in the formed process of sedimentation of the juice and its acidity are determined refractometrically. The kinetics of anthocyanins extraction was determined in two ways, the solids content in the extract was calculated, and the reaction rate constants of the extraction process and the efficiency coefficient of ultrasonic amplification of the extraction process speed were calculated.

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