Influence of Thinning Method on Postharvest Quality of \u27Golden Delicious Cl. B\u27 Apple (Malus domestica Borkh.)

The effect of hand vs. chemical fruit thinning with 1-naphthaleneacetamide (NAD) (40 ppm) and 1-naphthyl (N-) methylcarbamate (carbaryl) (1000 ppm) on apple fruit quality after 17 weeks in cold storage at 1 °C has been studied. Fruits from hand-thinned trees had lower weight loss (WL), firmness (F) and titratable acidity (TA), but soluble solids concentration (SSC) and SSC/TA were higher (P≤0.001). In chemically thinned fruits there was correlation between WL and SSC, WL and TA, SSC and TA, number of seeds per fruit and Hue angle. In hand-thinned fruit SSC/TA was correlated with Hue and WL. In both thinning methods SSC and WL were negatively correlated with Hue angle and positive correlation existed between WL and fruit weight. Further research should be made to find optimal thinning strategies that will have both good thinning effect and positive effect on fruit quality after storage

PRIMJENA TOPLINSKIH JEDINICA U ODREĐIVANJU ROKOVA DOZRIJEVANJA JABUKE SORTE GOLDEN DELICIOUS

U radu je korištenjem maksimalnih i minimanih temperatura zraka, odnosno primjenom toplinskih jedinica određen rok dozrijevanja jabuke. Berba jabuke sorte Golden delicious počinje kod prosječno 1892 akumulirane toplinske jedinice, dok broj dana od cvatnje do berbe u prosjeku traje 144 dana. Plodovi jabuke kod manje akumuliranih toplinskih jedinica imaju manju količinu škroba. Česta pojava maksimalnih temperatura zraka jednakih 30,0°C ili viših od 30,0°C tijekom kolovoza utječe na brzu razgradnju škroba