Scientific Papers Series B Horticulture

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the increasing the CO 2 content and also ofair relative humidity - storage in modifiedatmosphere - MA.The duration of the storage (days) variedaccording to the technological variant, being of5 days for the warm storage, 25 days for thecold storage and 30 days for the AM storage.Before entering the storage period and at its endthe fruit were analysed in order to establish thefirmness, the organoleptic characteristics and thebiochemical features of the main components(dry soluble substance, soluble carbohydrates,titratable acidity). Moreover, the weight losses(quantitative) and those cause by alteration(qualitative) suffered by the fruit throughoutthe storage period were established.The firmness was determined by means of anOFD mass penetrometer which measures inpenetrometric units (1PU=0.1 mm) the depth thatthe conical needle (length=24 mm, base diameter= 4 mm) reaches within the pulp of the fruit.The measurements were carried out on a numberof 25 fruit/variant, each fruit being penetratedin 4 different points in the equatorial area.The appreciation of the organoleptic qualitywas achieved by means of carrying out asensorial testing of the fruit and the methodwas that of evaluating on a scale from 1 to 100.Tasting sheet were used comprising threeappreciation criteria: aspect, texture, taste. Eachof the three criteria holds a different weightwithin the general scoring, according to theirimportance. Thus, the “aspect” represents 15%,the “texture” 35% and the “taste” 50%.According to the scores there are five differentquality classes as follows:Grades (quality classesPointsVery good 80 – 100Good 60 – 79Acceptable 40 – 59Mediocre 20 – 39Unsuitable 0 – 19The methods for determining the biochemicalcomponents were the following: refractometry,using an ABBE refractometer to determine thesoluble substance, the Bertrand titrimetricmethod for determination of the solublecarbohydrates, the titrimetric method for thedetermination of the titratable acidity.During storage the thermo-hydric factors in thecold room were checked every day in order to15ensure that the optimum conditions for maintainingthe quality were respected. In addition,the capacity of maintaining the fruit’s qualitywas evaluated, including the apparition anddevelopment of certain storage diseases.RESULTS AND DISCUSSIONS1. FirmnessThe results presented in Table 1 reveal the factthat at harvest the firmness of the nectarinesranges from 68.79 PU at the V4 fertilisingvariant (chemical fertilisers applied on soil +foliar) to 93.57 PU at the V3 variant (chemicalfertilisers applied on the soil), the average percultivar being of 83.56 PU. Table 1. The firmness of the nectarines of the Deltacultivar upon harvesting and after storageMoment ofVariant Average/evaluation V1 V2 V3 V4 cultivarAt harvest 91.28 80.59 93.57 68.79 83.56After warm153.40150.11175.62144.11 155.81storageAfter cold storage 110.91129.35126.35127.95 123.64After AM storage 99.35 119.78123.66125.53 117.08During warm storage for 5 days the firmnessrapidly declines due to the alteration of thepectin substances and the cellular membranes,reaching values ranging from 144.11 PU at theV4 variant to 176.62 PU at the V3 variant, theaverage per cultivar being of 155.81 PU.Cold storage slowed down the structural andcellular alteration of nectarines, after 25 daysthe average firmness being of 155.81 PU,meaning 110.91 PU at the V1 variant, 126.35PU at the V3 variant, 127.95 PU at the V4variant and 129.35 PU at the V2 variant.The enriching of the atmosphere in carbondioxide allowed for the nectarines to be storedfor 30 days while maintaining the firmness atan average level of 117.08 PU, varyingbetween 99.35 PU at the V1 variant and 125.53PU at the V4 variant.2. The organoleptic qualityAt harvest, following the organoleptic test, thenectarines obtained a high score (89.95) due totheir lovely aspect, their high degree offirmness and their pleasant and balanced taste,thus entering the “very good” fruit quality class(Table 2).
Table 2. The organoleptic appreciation of the nectarinesof the Delta cultivarOrganolepticappreciationscore+ gradeAtharvestMoment of evaluationAfter Afterwarm coldstorage storageAfter AMstorageTotal 89.95 83.75 70.07 56.16Aspect 13.80 13.20 12.50 11.25Firmness 34.65 29.05 26.80 27.41Taste 41.50 41.50 30.77 27.50QualifyingVerygoodVerygoodGood AcceptableAfter 5 days of warm storage the parameters ofthe organoleptic properties of the nectarinesremained fairly reasonable, the score being of83.75 points and the grade “very good”. After25 days of cold storage, the nectarines, thoughmaintaining their pleasant aspect, lose theirfirmness and especially their taste, whichexplains why the total score relatively drops to70.07 and the adequate grade is now “good”.During AM storage the nectarines of the Deltacultivar lost their aspect, their firmness andespecially their taste, the latter becoming blandand floury. Because of the very low score(56.16 points), the fruit received the grade“acceptable”. In some cases the nectarinesstored in AM conditions displayed physiologicaldisorders, manifested through shiny, greyspots or the cracking of the skin (a rather scarcephenomenon present at nectarines stored incold conditions as well). This demonstrates thefact that the period in which the fruit had thecapacity to maintain their quality wassurpassed, which means that the duration of thestorage in the atmosphere enriched in carbondioxide was too long.3. Biochemical compositionThe data presented in Table 3 show that thefertilising variant with organic fertilisers (V2)as well as the variant with chemical fertilisersapplied on the soil + foliar (V4) have the largestinput when it comes to enriching the fruitin dry soluble substance (11.10% and 11.24%,respectively) and soluble carbohydrates (8.57%and 8.32%, respectively). From this point ofviews, the V1 variant-witness occupies the lastposition, having, however, the highest contentof malic acid (0.93%).During storage the biochemical content of thenectarines modifies but at a different intensityaccording to the conditions in the storage place.The high temperature during storage favoursthe undergoing of biochemical processes withinthe fruit at a greater intensity, so that after 5days of warm storage the content of dry solublesubstance greatly increases (V1=12.39%,V2=12.73%, V3=11.53%, V4=12.19%,average=12.21%), while the soluble carbohydrates(V1=5.70%, V2=6.56%, V3=7.09),V4=6.81%, average =6.54%) and the malicacid (0.79%, 0.63%, 0.66% and 0.64%,respectively) decrease considerably incomparison to the other storage methods.The lower temperature during cold storageleads to the slowing down of the rhythm ofthese biochemical processes, so that the drysoluble substance increases up to 11.50%within 25 days, while the content of solublecarbohydrates and titratable acidity decreases,reaching 7.76% and 0.71%, respectively –average value/cultivar.Table 3. The main chemical components of the nectarines of the Delta cultivarVariant Biochemical indicatorV1 V2 V3 V4 Average/cultivarAt harvest:-soluble dry substance ( 0 R) 9.77 11.10 10.74 11.24 10.71 -soluble carbohydrates-% 6.95 8.57 8.16 8.32 8.00 -acidity (malic acid/100g) 0.93 0.68 0.71 0.68 0.75Warm:-soluble dry substance ( 0 R) 12.39 12.73 11.53 12.19 12.21 -soluble carbohydrates-% 5.70 6.56 7.09 6.81 6.54 -acidity (malic acid /100g) 0.79 0.63 0.66 0.64 0.68Cold:-soluble dry substance ( 0 R) 11.72 11.49 11.38 11.42 11.50 -soluble carbohydrates-% 6.67 8.25 8.01 8.11 7.76 -acidity (malic acid /100g) 0.88 0.66 0.69 0.62 0.71AM:-soluble dry substance ( 0 R) 11.08 11.25 11.07 10.99 11.09 -soluble carbohydrates-% 6.51 8.08 7.96 7.81 7.59 -acidity (malic acid /100g) 0.87 0.67 0.67 0.62 0.7116
Page 2: SCIENTIFIC PAPERSSERIES B. HORTICUL
Page 5 and 6: SCIENTIFIC COMMITTEE Bekir Erol AK
Page 7: Fructification - Florin Constantin
Page 10: Phenological Studies on Some Variet
Page 14: Scientific Papers. Series B, Hortic
Page 19 and 20: processes become even slower and th
Page 21 and 22: - usingselectedbacteriafromm Leucon
Page 23 and 24: To organoleptic analysis of the win
Page 25 and 26: works were pickling the cucumbers i
Page 28 and 29: Scientific Papers. Series B, Hortic
Page 30 and 31: days after removal of weeds by burn
Page 32: it appears that the culture has gro
Page 35 and 36: Maintainance of the genetic structu
Page 37 and 38: Table 3. Interaction variety of dwa
Page 39 and 40: Experimental scheme is situated in
Page 41 and 42: improvement especially laboratory s
Page 43 and 44: Table 1 shows the type 2x3x2 trifac
Page 45 and 46: Neamtu G., Gheorghe Campeanu, Carme
Page 47 and 48: Experience consisted of the followi
Page 49 and 50: Table 7. Total production on plantV
Page 51 and 52: vineyard, several methods were used
Page 53 and 54: Table 4. Structure and number and r
Page 58 and 59: gets serious role through the ferme
Page 60 and 61: Table 3. Element content of the ber
Page 64 and 65: Figure 4. The length of internodes
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Scientific Papers. Series B, Hortic
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The process of fruit forming was de
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Compomist F1 hybrid reaches value o
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Figure 2. Experimental results repr
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and total number of tubers per plan
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and quality of organic potatoes for
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Petri dishes, the pathogenic fungi
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Variant 4R 2 11.0 4.0 15.0 7.0 22.0
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Analyzing the dynamics of the total
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Table 2. Indicative data on volumes
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Table 3. The Influence of the level
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Table 8. The Influence of irrigatio
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Figure 1. The aspect of apples from
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Conclusions on changes in chemicalc
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RESULTS AND DISCUSSIONSRaspberry is
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CONCLUSIONSAs a result of scientifi
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observations were made on phenologi
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Figure 1. Flowering period and blac
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content, A-acidity content) to the
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sugar accumulated in grapes and 1,0
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Figure 2. DryerFigure 3. Programmer
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Appearance of the apricots after 5
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where: P F represent the coordinate
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Table 2. The production obtained at
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As shown in figures 5 and 6 the vit
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At two weeks from planting it was a
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If we take into account the both fa
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F1 - + infectedF2 - + infectedF3 +
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HORTICULTURALBIODIVERSITY ANDGENETI
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RESULTS AND DISCUSSIONSFruit charac
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The chorology maps of Artemisia alb
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Figure 5. Chorology of Artemisia le
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Molecular differentiation showed a
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The characterization of the grapevi
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Figure 4. Amino acid profile of the
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Table 4. The significance of differ
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The studied phenophases (table 1),
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REFERENCESCapusan Janina, 2013. Rez
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Neoaliturus fenestratus Herrich-Sch
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occurrence in western part of Roman
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Pop 3 = Population 3 obtained by cr
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well adapted in our country, and th
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Variations in acidity of the variet
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grape. Analele Universitatii din Cr
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Flow cytometry has proved to be an
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cell nuclei, using chromosome count
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Figure 1. Prekos F1Figure 4. Prekos
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Interpretation of the results conce
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Photo 1- Redhaven (Control)The Roma
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Dry matter (determinate refractomet
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was evaluated by using a large-size
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During the growing season have been
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Likewise, vitamin C content of ‘G
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Figure 2. Air temperature (°C) in
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REFERENCESAnconelli S., Antolini G.
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Taking into the account these and t
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postharvest decays in fruits and ve
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manure semifermentated. In vegetati
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Figure 1. Prima Cl. 1022 varietyThe
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temperature required for a differen
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MATERIALS AND METHODSTo accomplish
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climate (IH4), becomes for this yea
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quantities of sugar accumulated in
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ibosomal to investigate 13 species
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Biogeography of Genus MangiferaTwo
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productionand uses. Center for trop
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analysis of variance to express the
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highlighted by a correlation coeffi
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without heat and in open field. Cro
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ut the fruit had a reduced number o
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Genetic autochthonous heritage wasi
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Table 1. The main characteristics o
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Data were subjected to statistical
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Also, the dry biomass and root leng
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“Clapp’s Favorite” in 2011 wh
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2012 the order was “Conference”
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microspore to mature pollen, determ
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microspores at certain date. Micros
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viin utilizate ca genitori potentia
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The objective of this paper, is to
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Table 1. Relationship between germi
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Figure 2. Tassels lengthIn case of
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ORNAMENTAL PLANTS,DESIGN ANDLANDSCA
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of Chisinau, also the old parks. Fo
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y cambium on the very center - meth
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flower is fully colored. Postharves
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Results from table 8 shows that Mar
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Pinus sylvestris ‘Gold Coin’, R
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Figure 4. Excelsa (H 18/1)Descripti
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Figure 1. Plants in cellular trays
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espectively 69%, followed by hybrid
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observations made on the plants of
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The values of pH diminished in all
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Figure 5. Content of total soluble
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Figure 1. Plan of Bran domain (Ion
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Carol the second, her brother, on h
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Figure 14. Tea house in the natural
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Cults, and in conformity with the c
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consult the scientific novelties an
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,,The restoration is the methodolog
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MATERIALS AND METHODSThe chorology
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Merce, 2011; Zamfirescu, 2010) (IAS
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experiment because it shows and ill
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among all the administrations, exce
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solution known as AKN. Content: pot
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As shown in the figure, Chrysal is
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MotivationsOfferprospectingCustomer
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conclude the presented case, with k
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Also, comparative studies, concerni
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done before. Also the speed of the
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as Marcellus theatre or Trajan foru
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ian regime, by huge contradictions
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Pyongyang, the hidden cityThe capit
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“ordinary” buildings as the gen
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- The Writer’s Rotunda“The cons
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Figure 4. Vegetation planRegarding
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Figure 9. BenchesVasesThere are 4 k
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REFERENCESPanoiu A., 2011, Evolutia
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RESULTS AND DISCUSSIONSResults of t
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Figure 5. Average growth rate of
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In 2012 there were higher onset tem
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fact that root injuries is the majo
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We recommend that the species and c
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and parameters of quality. The phys
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AESTHETICALLEVEL OFAPPROACHLEVEL OF
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REFERENCESArchibugi F., 1997. The E
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Figure 1. Optimized version of comp
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CONCLUSIONSThe optimized version (F
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etween 182-212 g/l, the lowest valu
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CONCLUSIONSThis study showed that 2
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RESULTS AND DISCUSSIONSFor this pur
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according to quality class.The calc
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third party countries who wish to b
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Stakeholder comments concerned nota
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Figure 2. The „Eco-leaf” logo o
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identified to facilitate its tracea
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- Analysis reports;This document ma
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Table 1. Sampling procedures applic
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Table 2. Example of sampling proced
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should be 5 kg.” According to thi
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One of the first and simplest condi
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of RIN transcription factor in ethy
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oriented towards the centre of the
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Figure 5. Macroscopic view of the c
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Related to the process of the evolu
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efore it is printed using the main
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Imposition of the pot is done every
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Figure 8. Test of Strength Vetiver
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Table 3 defines LSD test for genoty
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