Pregled bibliografske jedinice broj: 1244357
Some pomological and physicochemical characteristics of the traditional pear variety Lazanka
Some pomological and physicochemical characteristics of the traditional pear variety Lazanka // 32th International Scientific-Expert Conference of Agriculture and Food Industry
Sarajevo, Bosna i Hercegovina, 2022. (poster, međunarodna recenzija, neobjavljeni rad, znanstveni)
CROSBI ID: 1244357 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Some pomological and physicochemical characteristics
of the traditional pear variety Lazanka
Autori
Nedić Tiban, Nela ; Dinić, Lana
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, znanstveni
Skup
32th International Scientific-Expert Conference of Agriculture and Food Industry
Mjesto i datum
Sarajevo, Bosna i Hercegovina, 01.12.2022. - 02.12.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
pear ; Lazanka ; physicochemical analysis
Sažetak
In this work, pomological and physicochemical analysis of traditional Lazanka pear harvested at the same time from two different locations (L1, L2) in Slavonia, was performed. The content of important phytochemicals such as ascorbic acid and polyphenolic compounds in different parts of the pears (exocarp-skin, mesocarp-pulp) and the whole fruit was determined, as well as antioxidant activity. In terms of the pomological characteristics, no difference in the pear samples between the two localities was recorded. The higher total and soluble solids, total acids and sugars content (reducing and total) in pears at L2 was measured. Pears harvested at L1 had higher values of pectic compounds, flesh firmness and lightness with more greenish pear skin (colour parameters L* and a*). The content of ascorbic acid was the lowest in the pear pulp at L1, while there were no significant differences in its content between the skin and the whole fruit, between two locations. The greatest antioxidant activity had the skin, then the whole fruit and the lowest was the pulp of pears at L2. The highest values of total phenols were found in the peel of the pear samples at L2 (0.429 g L-1), and the lowest in the pulp of the pears at L1 (0.165 g L-1). Lazanka pear as well as other traditional varieties with their quality characteristics, provide a diverse gene fund important in the process of developing new varieties and improving some disadvantages in the existing ones (for example fruit mass and ripening period).
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
