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The darkness of the apple increases each day. The change of this parameteras a result of storage or shelf-life depends on storage conditions or on the treatmentapplied. Keeping apple for a long time under refrigeration storage conditionsinvolves further darkening and a large differentiation of brightness. Low value ofL* for electrostatic field sprayed samples, during 14 days after essential oiltreatment, indicates a dark minimally fruit sample.Graphic representation of remission values measured at differentwavelengths in the range from 400 to 700 nm is expressed as a percentage (figure4). This data were collect using a Universal Software V4.01 MiniScan TM XE PlusProgram and Hunter Lab MiniScan TM XE Plus spectrocolorimeter.Enzymatic browning occurring in apple processing should never reach anabsorbance difference value higher than 0.15.a – control; b – apple slices sprayed with trans-2-hexenal; c – apple slices sprayed in electrostatic field with trans-2-hexenal; d – apple slices treated with trans-2-hexenal by slow releaseFig. 3. Graphic representation for L*, a*, b* values for fresh-sliced apple samples inoculated withSaccharomyces cerevisiae and treated with trans-2-hexenal through different applications methods280
a – control; b – apple slices sprayed with trans-2-hexenal; c – apple slices sprayed in electrostatic field with trans-2-hexenal; d – apple slices treated with trans-2-hexenal by slow releaseFig. 4. Graphic representation of remission values (%) function of lenghtwave for fresh-sliced applesamples inoculated with Saccharomyces cerevisiae and treated with trans-2-hexenal, measured atdifferent lenghtwave, between 400-700 nmSimilar shapes and characteristic features of spectrum were obtained for allsamples. The spectra present a blunt peak between 400-500 nm, related to thecontent of carotenoid pigments and an additional chlorophyll pigments peak at 670nm, typical for Golden Delicious varieties.CONCLUSIONSThe results presented showed that electrostatic field spraying of essentialoils can be used to retain fresh-like characteristics, preserve sensory attributes andassure a reasonable shelf-life of apple slices.The difference between electrical field spraying and simple sprayingconsisting of the amount of essential oil that reaches the product; in case ofelectrical field spraying a big quantity of substance reaches the product because thecharged droplets go along the field lines to the product, so for the same effect asmaller amount will be applied. The essential oil quantity necessary forpreservation of apple slices is very small and for a good spraying is necessary agood dilution. The distribution of the essential oil is more uniform on the surface ofthe product in the case of electrostatic spraying.Estimation of fruit quality based on the L*a*b* system describingcoordinates of color could be useful in connection with marketing, for monitoringconsumer preferences and assessing the products after storage and during shelf-life.This system, if properly integrated into a marketing plan, could improve theappearance of fruit, making consumers more aware of true quality factors.281
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UNIVERSITY OF AGRONOMICAL SCIENCES
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SCIENTIFIC COMMITTEEProf. Dr. Petru
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CONTENTSECTION I: AGRICULTURAL BIOT
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SECTION IV: INDUSTRIAL AND ENVIRONM
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Proceeding of the 3 rd Internationa
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All the biological material (positi
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At harvesting, symptoms could be in
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Necrotic Disease (PTRND) induced by
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Eppendorfer, W., H., Eggum, B.,O.,
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Now Lamium genus from Lamiaceae fam
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extracts and rutin, hyperoside, chl
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Figure 3. Scavenging activity on DP
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CO-TRANSFORMATION OF POTATO (SOLANU
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transferred OCI and OCII genes were
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correspond to co-transformation fre
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EXPERIMENTS ON LASER RADIATION INFL
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formations. The average percentage
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Legend: Variants: V1 (5 minutes of
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We thank our partners at 4R OPTICS
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Regarding superior plants they are
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Fig. 2. The mechanism of the abscis
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In figure 3 it is presented the bio
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In the same time it has been proved
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egenerative lines of alfalfa, Wan e
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demonstrated direct regeneration fr
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(Knoll et al. 1997, Zhang and Zeeva
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the mean ± standard error. Six sam
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IMPACT OF PHOTOPERIOD ON SPINACH RE
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etween SD and LD response of the sa
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GA 3 plays an important role in spi
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INFLUENCE OF POLYETHYLENE GLYCOL (P
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enriched with 20 g / l sucrose, 8g
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If we compare the two varieties Roc
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For Roclas cultivar, the highest nu
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RESEARCH ON THE AVERAGE NUMBER OFPO
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two weeks before the harvest, were
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from minitubersfrom plantlets8.637.
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If biological material influences t
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BIOTECHNOLOGY OF ORGANIC CULTIVATIO
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RESULTS AND DISCUSSIONAccording to
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nitrogen sources, barley bran was t
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In figure 5 the effects of inoculum
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DORMANCY OF SEEDS AND HIS IMPORTANC
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Dor. Large samples of grain were ha
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Precip.23.06.200524.06.200525.06.20
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certificates technologies. In the o
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PROBLEMS RELATED TO RECULTIVATION O
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Fig. 2 - Density of tests making in
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The analysis made of the conditions
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The mixtures are intense dynamic bi
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Mixed growing of wintering pea and
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RHODIOLA ROSEA L. IN VITRO CULTURES
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from Rila Mountain National Park of
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In vitro seed germination and devel
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Along with rhizogenesis, shoot form
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4. Ganzera, M., Yayla, Y., Khan, I.
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1994), while timentin stimulated mo
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1 and 2.5 mg/l hyg were not necroti
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Nevertheless, we suggest stepwise i
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SECTION II: BIOTECHNOLOGY IN VETERI
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The young pigs were fed in accordan
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LЕ39,8344,06100,25LЕ29,7944,793,6
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During the digestibility test daily
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- The use of fodder per unit of liv
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Table 1- The observational data for
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Having arranged the treatment means
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difference between them is 0,78 and
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processes that occur during the win
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hundreds of fermenting experiences
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In the case of spontaneous malolact
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With enzymeNo enzymesAstringencyRou
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RESEARCHES ON THE BIOTECHNOLOGY POS
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from Merlot grapes, with 224 g / l
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lasted 12 days, while the variants
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case of the produces fermentation.
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itself a protective factor against
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THE INFLUENCE OF THE CHEMICAL COMPO
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Sample witness Thiamine Magnesium s
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Both the vitamines (thiamine) and t
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This reaction takes place inside th
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Sample witness Glycerol 2.5% Glycer
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The intensity of the connection can
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HIGH NUTRITIVE BIOMASS OF EDIBLE AN
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According to the purpose of this wo
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Experiments were carried out in thr
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Table 5. The sugar and total nitrog
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STUDY OF THE CORRELATIONS BETWEEN G
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The analyzed wheat was characterize
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The lack of a significant relations
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(phenotypically influenced) and glu
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DP700 integrator was used. Compound
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Of the esters were identified:•2-
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Table 4 - Concentration of terpenes
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SECTION IV: INDUSTRIAL AND ENVIRONM
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Table 2. Variation of the compositi
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YoghurtAcerbityFresh butterVerdantF
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1991). This imposes the need of new
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The crop weeds occurrence (mainly w
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formation in the variant fertilized
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gypsum from Sero-Cleaning Installat
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DepthcmTable 1. Water soluble salts
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egulation in mixed filling of ashes
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The aim of this paper is to use the
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RESULTS AND DISCUSSIONPreliminary e
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M1 T1 A B T2 A BM2 T1 A B T2 A BM3
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As one can see in figure 4, the hig
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STUDIES ON IMMOBILIZATION OF CELLUL
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Total immobilizatedprotein (%)80706
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PHYTOREMEDIATION OF LEAD CONTAMINAT
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are placed through holes in the gro
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To highlight phyto-remediation test
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• The leaves have different abili
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include xylanase, endoxylanase, 1,4
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In Taguchi technique, the variation
Page 229 and 230: REFERENCES1.Amita, R.S., Shah, R.K.
Page 231 and 232: molecules, such as proteins, DNA, a
Page 233 and 234: • Quantitative determination of s
Page 235 and 236: Antioxidant activityDPPH- Free radi
Page 237 and 238: quantitative determination of the f
Page 239 and 240: ANTIOXIDANT BIOPRODUCT WITHIMMUNOMO
Page 241 and 242: evaluations of the specific physica
Page 243 and 244: TNF-α (pg/ml)100090080070060050040
Page 245 and 246: THE ENVIRONMENTAL IMPACT OF VITICUL
Page 247 and 248: hydrocarbon components such as benz
Page 249 and 250: RESULTS AND DISCUSSIONThe wine indu
Page 251 and 252: CONCLUSIONIt takes 16 months under
Page 253 and 254: VANILLIN RELEASE FROM AGAR MICROCAP
Page 255 and 256: only considering that an amount of
Page 257 and 258: Fig 4. Surface vanillin (SV) versus
Page 259 and 260: containing pumpkin extracts (1 ml/l
Page 261 and 262: Table1 Effect of different types of
Page 263 and 264: Table 3. Acclimatization of А. mon
Page 265 and 266: SECTION V: FOOD SAFETYSENSORY ANALY
Page 267 and 268: Depending on the product analysed,
Page 269 and 270: Sensory analysis for organic versus
Page 271 and 272: organic sample), colour (3,85 compa
Page 273 and 274: Fig. 1.7. Organic (QAF) versus conv
Page 275 and 276: CONTROL OF MICROBIAL GROWTH AND ENZ
Page 277 and 278: determined in order to establish th
Page 279: 3,53log N (N = NTG/g apple slices)2
Page 283 and 284: DETERMINATION OF BIOCHEMICAL MARKER
Page 285 and 286: Tabel 1. Characteristics of experim
Page 287 and 288: The maximmal value has been recorde
Page 289 and 290: Fig 3. Sensors responses for sample
Page 291 and 292: AN OVERVIEW OF THE METHODS USED TO
Page 293 and 294: After the sample extraction, the se
Page 295 and 296: REFERENCES1. Bosset, J. O., Jeangro
Page 297 and 298: CASE STUDY - METHODS AND FILM PACKA
Page 299 and 300: Backbone Solution that provides bas
Page 301 and 302: 85 X 55 MM (CREDIT CARD SIZE) OR SM
Page 303 and 304: the exposing of the entire range of
Page 305 and 306: REFERENCES1. Agency - March 2002 -
Page 307 and 308: keep the value of sensory and nutri
Page 309 and 310: Material exposure to UV radiation w
Page 311 and 312: Fig. 6. Influence of UV duration on
Page 313 and 314: Table 3.4. The influence of PEF + U
Page 315 and 316: SECTION VI: MISCELLANEOUSCOMPUTERIZ
Page 317 and 318: The computer measures the encasing
Page 319 and 320: measurements bulletin is typed by t
Page 321 and 322: 5. CONCLUSIONSThe implementation of
Page 323 and 324: • the knowledge and the informati
Page 325 and 326: The Agri-Food KMP will be extended,
Page 327 and 328: REFERENCES1. Abell, A. A. and Oxbro
Page 329 and 330: quicker translocation of the raw sa
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with X1 [ a,b]such that M ( θ )( )
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as it leads us in the right directi
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