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Statements

Subject Item
n2:RIV%2F60460709%3A41210%2F07%3A20548%21RIV08-MSM-41210___
rdf:type
skos:Concept n20:Vysledek
dcterms: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. 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.
dcterms:title
Changes in organoleptic and physiochemical properties of tomatoes during their ripening Changes in organoleptic and physiochemical properties of tomatoes during their ripening Změny organoleptických a fyzikálně-chemických vlastností rajčat během dozrávání
skos:prefLabel
Změny organoleptických a fyzikálně-chemických vlastností rajčat během dozrávání Changes in organoleptic and physiochemical properties of tomatoes during their ripening Changes in organoleptic and physiochemical properties of tomatoes during their ripening
skos:notation
RIV/60460709:41210/07:20548!RIV08-MSM-41210___
n3:strany
49;49
n3:aktivita
n5:Z
n3:aktivity
Z(MSM6046070901)
n3:dodaniDat
n17:2008
n3:domaciTvurceVysledku
n4:6547486 n4:1250671 n4:3248623
n3:druhVysledku
n15:D
n3:duvernostUdaju
n21:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
413232
n3:idVysledku
RIV/60460709:41210/07:20548
n3:jazykVysledku
n18:eng
n3:klicovaSlova
tomato, sensory analysis, ripening, maturity, composition
n3:klicoveSlovo
n8:composition n8:ripening n8:maturity n8:tomato n8:sensory%20analysis
n3:kontrolniKodProRIV
[3BC943C96848]
n3:mistoKonaniAkce
Lednice
n3:mistoVydani
Lednice
n3:nazevEdiceCisloSvazku
Neuvedeno, 0
n3:nazevZdroje
Quality of Horticultural Production. Book of Abstracts
n3:obor
n12:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n17:2007
n3:tvurceVysledku
Babička, Luboš Koudela, Martin Kouřimská, Lenka
n3:typAkce
n14:WRD
n3:zahajeniAkce
2007-05-30+02:00
n3:zamer
n13:MSM6046070901
s:numberOfPages
1
n9:hasPublisher
Mendelova zemědělská a lesnická univerzita v Brně
n10:isbn
978-80-7375-060-2
n11:organizacniJednotka
41210