Abstract: Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apples produce more dry matter, total sugar and acid content compared to the dessert apples but it depends on the apple variety. Total sugar content of crab apple juices was 1.3 to 1.8 times larger than in dessert apple juices. Titratable acidity of dessert apple juices is in the range of 4.1g L-1 to 10.83g L-1 and in crab apple juices titratable acidity is from 7.87g L-1 to 19.6g L-1. Fructose was detected as the main sugar whereas glucose level varied depending on the variety. The highest titratable acidity and content of sugars was detected in ‘Cornelia’ apples juice.
Abstract: This study was aimed to determine seasonal variations
of leaf nutrient concentrations to define nutrient needs related to
growing period and to compare irrigation programs in terms of
nutrient uptake. In this study,'Starkrimson Delicious' variety grafted
onto seedling rootstock was used during 2009-2010 growing seasons.
The study was conducted at E─ƒirdir Fruit Growing Research Station.
Leaf samples were taken in five different sample seasons (May, June,
July, August and September). Four different pan coefficients (0.50,
0.75, 1.0, 1.25) were applied during drip irrigation treatments in 7
days irrigation interval. Leaf K, Mg, Ca, P, Fe, Zn, Mn and Cu
concentrations were determined.
The results showed that among the seasonal changes, the highest
concentrations of K, Mg, P and Mn in leaves were recorded in May,
followed by a decrease in the other months, while in contrast Ca and
Fe showed the lowest concentration in May.
Results of the study demonstrate that among irrigation programs K
and Cu concentration in plants was significantly influenced. Cu
concentrations decreased with seasonal variations and different
irrigation programs. Thus, nutrient needs of 'Starkrimson Delicious'apple trees at different growth stages should be taken into
consideration before making effective fertilization program.
Abstract: The aim of the study was to evaluate the effect of
texturizers on the rheological properties of the apple mass and
desserts made from various raw materials. The apple varieties -
‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in
Latvia, were used for the experiment. The apples were processed in a
blender unpeeled for obtaining a homogenous mass. The apple mass
was analyzed fresh and after storage at –18ºC. Both fresh and thawed
apple mass samples with added gelatin, xantan gum, and sodium
carboxymethylcellulose were whisked obtaining dessert. Pectin, pH
and soluble dry matter of the product were determined. Apparent
viscosity was measured using a rotational viscometer DV–III Ultra.
Pectin content in frozen apple mass decreased significantly (p