The aim of this study was to determine the characteristics of the distribution of energy plant moisture content along the height of their shoots and the dynamics of moisture during storage in natural conditions. The s...The aim of this study was to determine the characteristics of the distribution of energy plant moisture content along the height of their shoots and the dynamics of moisture during storage in natural conditions. The shoots of Spartina, Miscanthus and willow were used in the study. Entire shoots were cut into sections of 10 cm and for each set in monthly cycles for six months moisture content was evaluated. After a month's storage of freshly cut shoots the biggest decrease of content moisture in the shoots of Spartina and Miscanthus was recorded, by 31% and 22%, respectively, and the lowest in willow shoots (12%). After sixth months of shoots storage the lowest moisture content (10%-12%) was reached in miscanthus. The most uneven moisture content along the height of shoots Spartina was characterized because on one third of the height from the bottom, the moisture content of shoots was 20%, and the top had moisture content in the range 5%-10%. Willow shoots were characterized by the smallest drop in moisture, and the final moisture content was about 23%, with the top part of moisture content of 10%-20%. The dynamics of moisture change during the six months of storage of grass shoots (Miscanthus and Spartina) in natural conditions under roofing was described by one power function regression, and willow by another one. Empirical models can be used to predict changes in moisture content of these plants in experiment conditions, since the coefficients of determination were 94.66% and 89.18%, respectively.展开更多
Chemical application after harvest is an important method to preserve strawberry fruit quality and extend shelf life. The strawberry fruits harvested at red stage were treated with three different sources of calcium, ...Chemical application after harvest is an important method to preserve strawberry fruit quality and extend shelf life. The strawberry fruits harvested at red stage were treated with three different sources of calcium, i.e., calcium nitrate, calcium gluconate and calcium chloride at calcium concentration of 0% (distilled water), 0.5%, 1.0% and 1.5%. The strawberry fruits were dipped for 30 s. The calcium sources, calcium concentration and the interaction of calcium sources and calcium concentration significantly affected the storage performance of strawberry fruits. All the three sources and concentrations were effective in decreasing the storage associated changes, i.e., weight loss, decline in marketable fruits, loss of organoleptic quality, increase in total soluble solids (TSS), decline in reducing sugars, total sugars, acidity and increase in sugar/acid ratio in strawberry fruit, thus extending the shelf life. Calcium gluconate at 1.5% calcium concentration was more effective. Treatment of strawberry fruit with 1.5% calcium from calcium gluconate source resulted in the highest number of marketable fruit (100%), extended shelf life (10 d), and total soluble solid (7.80%) with the minimum weight loss (5.45%). Calcium dips result in higher calcium concentration in strawberry fruits, which delays ripening in fruits by maintaining the structure and function of cell walls and membranes. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.展开更多
文摘The aim of this study was to determine the characteristics of the distribution of energy plant moisture content along the height of their shoots and the dynamics of moisture during storage in natural conditions. The shoots of Spartina, Miscanthus and willow were used in the study. Entire shoots were cut into sections of 10 cm and for each set in monthly cycles for six months moisture content was evaluated. After a month's storage of freshly cut shoots the biggest decrease of content moisture in the shoots of Spartina and Miscanthus was recorded, by 31% and 22%, respectively, and the lowest in willow shoots (12%). After sixth months of shoots storage the lowest moisture content (10%-12%) was reached in miscanthus. The most uneven moisture content along the height of shoots Spartina was characterized because on one third of the height from the bottom, the moisture content of shoots was 20%, and the top had moisture content in the range 5%-10%. Willow shoots were characterized by the smallest drop in moisture, and the final moisture content was about 23%, with the top part of moisture content of 10%-20%. The dynamics of moisture change during the six months of storage of grass shoots (Miscanthus and Spartina) in natural conditions under roofing was described by one power function regression, and willow by another one. Empirical models can be used to predict changes in moisture content of these plants in experiment conditions, since the coefficients of determination were 94.66% and 89.18%, respectively.
文摘Chemical application after harvest is an important method to preserve strawberry fruit quality and extend shelf life. The strawberry fruits harvested at red stage were treated with three different sources of calcium, i.e., calcium nitrate, calcium gluconate and calcium chloride at calcium concentration of 0% (distilled water), 0.5%, 1.0% and 1.5%. The strawberry fruits were dipped for 30 s. The calcium sources, calcium concentration and the interaction of calcium sources and calcium concentration significantly affected the storage performance of strawberry fruits. All the three sources and concentrations were effective in decreasing the storage associated changes, i.e., weight loss, decline in marketable fruits, loss of organoleptic quality, increase in total soluble solids (TSS), decline in reducing sugars, total sugars, acidity and increase in sugar/acid ratio in strawberry fruit, thus extending the shelf life. Calcium gluconate at 1.5% calcium concentration was more effective. Treatment of strawberry fruit with 1.5% calcium from calcium gluconate source resulted in the highest number of marketable fruit (100%), extended shelf life (10 d), and total soluble solid (7.80%) with the minimum weight loss (5.45%). Calcium dips result in higher calcium concentration in strawberry fruits, which delays ripening in fruits by maintaining the structure and function of cell walls and membranes. It can be concluded that calcium gluconate at 1.5% concentration is an effective calcium treatment to retain the quality and extend the shelf life of strawberry fruit.