About: Changes in organoleptic and physiochemical properties of tomatoes during their ripening     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

AttributesValues
rdf:type
Description
  • The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant.
  • The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant. (en)
  • The chemical and organoleptic changes in two tomato cultivars were monitored during five days of their ripening in the field from their technological maturity to their consumption maturity. The sensory quality of tomatoes was assessed using category point scale and sensory profile was evaluated using graphical unstructured scale. Physiochemical changes were monitored by refractive index, nitrogen content, titratable acidity, carotenoids, dry matter and sugar content. All examined parameters changed during the observed period - mainly texture, taste, sugar content, refractive index and titratable acidity. There were also differences between tested cultivars. Correlation coefficients between organoleptic and chemical data were not significant. (cs)
Title
  • Changes in organoleptic and physiochemical properties of tomatoes during their ripening
  • Změny organoleptických a fyzikálně-chemických vlastností rajčat během dozrávání (cs)
  • Changes in organoleptic and physiochemical properties of tomatoes during their ripening (en)
skos:prefLabel
  • Changes in organoleptic and physiochemical properties of tomatoes during their ripening
  • Změny organoleptických a fyzikálně-chemických vlastností rajčat během dozrávání (cs)
  • Changes in organoleptic and physiochemical properties of tomatoes during their ripening (en)
skos:notation
  • RIV/60460709:41210/07:20548!RIV08-MSM-41210___
http://linked.open.../vavai/riv/strany
  • 49;49
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046070901)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 413232
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/07:20548
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • tomato, sensory analysis, ripening, maturity, composition (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [3BC943C96848]
http://linked.open...v/mistoKonaniAkce
  • Lednice
http://linked.open...i/riv/mistoVydani
  • Lednice
http://linked.open...vEdiceCisloSvazku
  • Neuvedeno, 0
http://linked.open...i/riv/nazevZdroje
  • Quality of Horticultural Production. Book of Abstracts
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Koudela, Martin
  • Babička, Luboš
  • Kouřimská, Lenka
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Mendelova zemědělská a lesnická univerzita v Brně
https://schema.org/isbn
  • 978-80-7375-060-2
http://localhost/t...ganizacniJednotka
  • 41210
is http://linked.open...avai/riv/vysledek of
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 39 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software