Horticultural Science, 2003 (vol. 30), issue 4
Six-year evaluation of selected traits of fruit colour and their interdependences in a set of 24 apricot genotypes
Z. Vachůn
Hort. Sci. (Prague), 2003, 30(4):123-128 | DOI: 10.17221/3874-HORTSCI 
These traits of fruit colour were evaluated in 24 apricot genotypes for six years: basic colour, overcolour, flesh colour and attractiveness. The evaluation involved variability of colour traits and correlations between these traits in a six-year period. The evaluated genotypes were significantly different in colour traits; it will facilitate the selection of commercially interesting genotypes. Highly significant correlation coefficients (r = 0.56++ to r = 0.96++) were calculated for the rank of the values of particular traits in 1994-1999; it confirmed that the traits are genetically conditioned. As for the...
Difference in reactions of apricot and peach cultivars to Plum pox virus: serological and symptomatological evaluation
J. Polák, I. Oukropec, B. Krška, J. Pívalová, W. Miller
Hort. Sci. (Prague), 2003, 30(4):129-134 | DOI: 10.17221/3873-HORTSCI
Differences in reactions to infection and different development of Plum pox virus (PPV) symptoms were observed in leaves and fruits of one hundred sixty-five apricot and seventy-nine peach cultivars and hybrids. A very broad spectrum of reactions from high susceptibility to high resistance and immunity was proved in apricot cultivars and hybrids and the results were published (Polák et al. 1997). A much narrower spectrum of reactions was proved in peach cultivars. Relative concentrations of PPV by ELISA in flowers, intensity of virus symptoms in leaves and fruits of peach cultivars were evaluated. The relative concentration of PPV coat protein (PPV-CP)...
Effect of bentonite clarification on concentration of anthocyanins and colour intensity of red and rosé wines
J. Balík
Hort. Sci. (Prague), 2003, 30(4):135-141 | DOI: 10.17221/3875-HORTSCI
The objective was to follow losses of the concentration of total anthocyanin pigments in red and rosé wines clarified with various doses of two commercial types of bentonite and to perform a sensory and analytical evaluation of differences in colour intensity of clarified and non-clarified wines. The loss of anthocyanins increased with the increasing doses of bentonite but statistically significant differences existed only between doses of 0.5 and 1.5 g/l. Not the type of bentonite but its dose showed an important effect on the extent of changes in colour intensity of wine. A sensory evaluation of colour intensity showed that in rosé and red wines...
Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties
J. Lachman, D. Proněk, A. Hejtmánková, J. Dudjak, V. Pivec, K. Faitová
Hort. Sci. (Prague), 2003, 30(4):142-147 | DOI: 10.17221/3876-HORTSCI
Polyphenolic antioxidant compounds were studied in three onion varieties (red - cv. Karmen, yellow - cv. Všetana and white - cv. Ala) regarding their total content and qualitative composition of flavonoid complex. The effects of temperature and storage period during onion storage were also studied. The total content of polyphenols was estimated spectrophotometrically with Folin-Ciocalteau's phenolic reagent and individual flavonoid components by HPLC method using WatersTM chromatograph on Watrex 250 × 4 mm Sepharon SGX C18 7DM. An increase in total polyphenols during storage was found in red and yellow varieties, esp. during storage at a...
Possibilities of differentiation of individual Achillea species on the basis of redox potential measurements
K. Petříková, Z. Komárková, V. Nakvasil
Hort. Sci. (Prague), 2003, 30(4):148-151 | DOI: 10.17221/3877-HORTSCI
The redox potential of flowers of Achillea plants was measured by means of a puncture method. Measurements were performed in 6 taxa (species and hybrids) in the stage of bud formation, full flower and flower shedding in 2000 and 2001. The content of essential oil was estimated in the period of full flower. Differences in the values of redox potential (177-213 mV) and contents of essential oil (1.5-6.1 ml/kg) measured in individual Achillea species and their hybrids were significant. The correlation between the content of essential oil and values of redox potential was closely below 95% of significance.
Lactic acid fermented vegetable juices
J. Karovičová, Z. Kohajdová
Hort. Sci. (Prague), 2003, 30(4):152-158 | DOI: 10.17221/3878-HORTSCI
Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.