"Technological Properties of Selected Varieties of Plums in the White Carpathian Mountains Region. Plums belong among traditional fruits of the White Carpathian Mountainsregion. For many centuries they have been used above all for production of plum jam or damson cheese, plum brandy and for drying. The objective of this contribution is to compare selected technological properties of seven plum varieties from the cadastral area of Valaske Klobouky. Specifically, the dry matter, soluble solid content, acid content, pectin content, nitrogen content (crude protein) and phosphorus were studied. For the production of fruit spreads (jam, damson cheese) the pectin content plays an important role; the highest content was found in the varieties ?Haman Plum? and ?Common Plum?. Nitrogen content (crude protein), phosphorus and soluble solid content are important for fermentation process. All varieties showed high values of these parameters. Content of acids, which is essential for preserving the foodstuffs in a goo"@en . "TECHNOLOGICK\u00C9 VLASTNOSTI VYBRAN\u00DDCH ODR\u016ED \u0160VESTEK Z OBLASTI B\u00CDL\u00DDCH KARPAT"@cs . "TECHNOLOGICK\u00C9 VLASTNOSTI VYBRAN\u00DDCH ODR\u016ED \u0160VESTEK Z OBLASTI B\u00CDL\u00DDCH KARPAT" . . . "\u0160vestky pat\u0159\u00ED mezi tradi\u010Dn\u00ED ovoce B\u00EDl\u00FDch Karpat region. Po mnoho stolet\u00ED byly pou\u017E\u00EDv\u00E1ny p\u0159edev\u0161\u00EDm pro v\u00FDrobu povidel nebo \u0161vestkov\u00E9ho s\u00FDra, slivovice a pro su\u0161en\u00ED. C\u00EDlem tohoto p\u0159\u00EDsp\u011Bvku je porovn\u00E1n\u00ED vybran\u00FDch technologick\u00FDch vlastnost\u00ED sedmi odr\u016Fd slivon\u00ED z oblasti Vala\u0161sk\u00E9 Klobouky. Byla studov\u00E1na su\u0161ina, refrakce, obsah kyselin, obsah pektinu, obsah dus\u00EDku (hrub\u00E9 b\u00EDlkoviny). Pro v\u00FDrobu ovocn\u00FDch pomaz\u00E1nek (d\u017Eem, povidla) pektin obsahu hraje d\u016Fle\u017Eitou roli, nejvy\u0161\u0161\u00ED obsah byl nalezen v odr\u016Fd\u011B ?Hamanova \u0161vestka? a ?\u0160vestka dom\u00E1c\u00ED?. Obsah dus\u00EDku, fosforu a rozpustn\u00E9 su\u0161iny jsou parametry d\u016Fle\u017Eit\u00E9 pro kva\u0161en\u00ED. V\u0161echny odr\u016Fdy vykazovaly vysok\u00E9 hodnoty t\u011Bchto parametr\u016F. Obsah kyselin, vlastnost, nezbytn\u00E1 pro zachov\u00E1n\u00ED potravin v dobr\u00E9m stavu, je kl\u00ED\u010Dov\u00FDm parametrem pro konzerv\u00E1rensk\u00FD pr\u016Fmysl. Nejvy\u0161\u0161\u00ED obsah kyselin byla m\u011B\u0159ena v odr\u016Fd\u011B ?Stanley? a odr\u016Fd\u011B ?Zimmer?."@cs . "1"^^ . "28110" . . . . . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F z II. Mezin\u00E1rodn\u00EDho symp\u00F3zia p\u0159\u00EDrodov\u011Bdc\u016F Tren\u010Diansk\u00E9ho kraja a Zl\u00EDnsk\u00E9ho kraje" . "RIV/70883521:28110/10:63510060!RIV11-MSM-28110___" . "TECHNOLOGICK\u00C9 VLASTNOSTI VYBRAN\u00DDCH ODR\u016ED \u0160VESTEK Z OBLASTI B\u00CDL\u00DDCH KARPAT"@cs . "TECHNOLOGICAL PROPERTIES OF SELECTED VARIETIES OF PLUMS IN THE WHITE CARPATHIAN MOUNTAINS REGION"@en . "Muzeum jihov\u00FDchodn\u00ED Moravy ve Zl\u00EDn\u011B, p\u0159\u00EDsp\u011Bvkov\u00E1 organizace" . . "V" . "TECHNOLOGICK\u00C9 VLASTNOSTI VYBRAN\u00DDCH ODR\u016ED \u0160VESTEK Z OBLASTI B\u00CDL\u00DDCH KARPAT" . "Ml\u010Dek, Ji\u0159\u00ED" . . . "[B0B194A38861]" . . "2010-01-01+01:00"^^ . "Zl\u00EDn" . "TECHNOLOGICAL PROPERTIES OF SELECTED VARIETIES OF PLUMS IN THE WHITE CARPATHIAN MOUNTAINS REGION"@en . "978-80-87130-11-7" . "291981" . . . . . . . . "plums; White Carpathian Mountains; soluble solid content; titratable acidity; pectin; crude protein; phosphorus"@en . "RIV/70883521:28110/10:63510060" . "\u0160vestky pat\u0159\u00ED mezi tradi\u010Dn\u00ED ovoce B\u00EDl\u00FDch Karpat region. Po mnoho stolet\u00ED byly pou\u017E\u00EDv\u00E1ny p\u0159edev\u0161\u00EDm pro v\u00FDrobu povidel nebo \u0161vestkov\u00E9ho s\u00FDra, slivovice a pro su\u0161en\u00ED. C\u00EDlem tohoto p\u0159\u00EDsp\u011Bvku je porovn\u00E1n\u00ED vybran\u00FDch technologick\u00FDch vlastnost\u00ED sedmi odr\u016Fd slivon\u00ED z oblasti Vala\u0161sk\u00E9 Klobouky. Byla studov\u00E1na su\u0161ina, refrakce, obsah kyselin, obsah pektinu, obsah dus\u00EDku (hrub\u00E9 b\u00EDlkoviny). Pro v\u00FDrobu ovocn\u00FDch pomaz\u00E1nek (d\u017Eem, povidla) pektin obsahu hraje d\u016Fle\u017Eitou roli, nejvy\u0161\u0161\u00ED obsah byl nalezen v odr\u016Fd\u011B ?Hamanova \u0161vestka? a ?\u0160vestka dom\u00E1c\u00ED?. Obsah dus\u00EDku, fosforu a rozpustn\u00E9 su\u0161iny jsou parametry d\u016Fle\u017Eit\u00E9 pro kva\u0161en\u00ED. V\u0161echny odr\u016Fdy vykazovaly vysok\u00E9 hodnoty t\u011Bchto parametr\u016F. Obsah kyselin, vlastnost, nezbytn\u00E1 pro zachov\u00E1n\u00ED potravin v dobr\u00E9m stavu, je kl\u00ED\u010Dov\u00FDm parametrem pro konzerv\u00E1rensk\u00FD pr\u016Fmysl. Nejvy\u0161\u0161\u00ED obsah kyselin byla m\u011B\u0159ena v odr\u016Fd\u011B ?Stanley? a odr\u016Fd\u011B ?Zimmer?." . "4"^^ . "Mikul\u010Din vrch" . . . "1"^^ .