Template-Type: ReDIF-Article 1.0 Author-Name: Z. Vachůn Author-Workplace-Name: Mendel University of Agriculture and Forestry, Brno, Faculty of Horticulture, Lednice, Czech Republic Title: Six-year evaluation of selected traits of fruit colour and their interdependences in a set of 24 apricot genotypes Abstract: 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 correlations between the traits, the closest correlation was found out between basic colour of fruit and flesh colour (r = 0.53++ to r = 0.96++) and between basic colour and overcolour (r = 0.45++ to r = 0.65++). In the six-year period fruit attractiveness showed the lowest variability expressed by average coefficient of variation (v = 14.98%) while fruit overcolour had the highest variability (v = 41.14%). The coefficients of variation for basic colour and flesh colour were at a medium level. Harogem and Harlayne were the most interesting varieties by their colour traits. Among the registered and most frequently grown varieties in the CR it was Velkopavlovická LE-6/2. The varieties Lednická M-90-A and Vynoslivyj were the most promising for producers by their colour. Keywords: apricot, genotypes, traits of fruit colour, variability, correlations Journal: Horticultural Science Pages: 123-128 Volume: 30 Issue: 4 Year: 2003 DOI: 10.17221/3874-HORTSCI File-URL: http://hortsci.agriculturejournals.cz/doi/10.17221/3874-HORTSCI.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/hor-200304-0001.txt Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3874-HORTSCI Template-Type: ReDIF-Article 1.0 Author-Name: J. Polák Author-Workplace-Name: Research Institute of Crop Production, Division of Plant Medicine, Prague-Ruzyně, Czech Republic Author-Name: I. Oukropec Author-Workplace-Name: Research Institute of Crop Production, Division of Plant Medicine, Prague-Ruzyně, Czech Republic Author-Name: B. Krška Author-Workplace-Name: Research Institute of Crop Production, Division of Plant Medicine, Prague-Ruzyně, Czech Republic Author-Name: J. Pívalová Author-Workplace-Name: Research Institute of Crop Production, Division of Plant Medicine, Prague-Ruzyně, Czech Republic Author-Name: W. Miller Author-Workplace-Name: Research Institute of Crop Production, Division of Plant Medicine, Prague-Ruzyně, Czech Republic Title: Difference in reactions of apricot and peach cultivars to Plum pox virus: serological and symptomatological evaluation Abstract: 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) in flowers was found to be positively correlated with the intensity of leaf and fruit symptoms in most cultivars. On the basis of obtained results cultivars of peaches were divided into four groups and classified as medium resistant, tolerant, medium susceptible and susceptible to PPV. None of the investigated cultivars was immune, highly resistant or resistant to PPV. Eighteen peach cultivars were classified to be medium resistant to PPV. Nine peach cultivars were characterized as tolerant to PPV, with high relative concentration of PPV-CP protein in flowers and mild symptoms in leaves and fruits. Twenty-seven peach cultivars were characterized as medium susceptible to PPV. Twenty-five peach cultivars were rated as susceptible to PPV. It is recommended to grow medium resistant peach cultivars in the areas where PPV is widely distributed. Keywords: Plum pox virus, apricot, peach, cultivars and hybrids, virus symptoms, virus relative concentration, ELISA, resistance, susceptibility Journal: Horticultural Science Pages: 129-134 Volume: 30 Issue: 4 Year: 2003 DOI: 10.17221/3873-HORTSCI File-URL: http://hortsci.agriculturejournals.cz/doi/10.17221/3873-HORTSCI.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/hor-200304-0002.txt Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3873-HORTSCI Template-Type: ReDIF-Article 1.0 Author-Name: J. Balík Author-Workplace-Name: Mendel University of Agriculture and Forestry, Brno, Faculty of Horticulture, Lednice, Czech Republic Title: Effect of bentonite clarification on concentration of anthocyanins and colour intensity of red and rosé wines Abstract: 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 doses of 0.5 g/l and 1.5 g/l, respectively, reduced significantly the intensity of wine colour as compared with non-clarified samples. Keywords: wine, clarification, bentonite, total anthocyanins, colour intensity Journal: Horticultural Science Pages: 135-141 Volume: 30 Issue: 4 Year: 2003 DOI: 10.17221/3875-HORTSCI File-URL: http://hortsci.agriculturejournals.cz/doi/10.17221/3875-HORTSCI.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/hor-200304-0003.txt Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3875-HORTSCI Template-Type: ReDIF-Article 1.0 Author-Name: J. Lachman Author-Workplace-Name: Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic Author-Name: D. Proněk Author-Workplace-Name: Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic Author-Name: A. Hejtmánková Author-Workplace-Name: Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic Author-Name: J. Dudjak Author-Workplace-Name: Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic Author-Name: V. Pivec Author-Workplace-Name: Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic Author-Name: K. Faitová Author-Workplace-Name: Czech University of Agriculture, Faculty of Agriculture, Prague, Czech Republic Title: Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties Abstract: 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 laboratory temperature (22°C). Among the flavonoid and polyphenolic compounds as major constituents spiraeoside (quercetin-4´-O--D-glucoside), rutin and quercetin and three other not identified compounds were found. Significant varietal differences were found. The compound with the highest content was spiraeoside (32,234 mg/kg DM in red cv. Karmen, 23,283 mg/kg DM in yellow cv. Všetana and 265 mg/kg DM in white cv.Ala). Rutin ranged from 15 mg/kg DM in cv.Ala to 157 mg/kg DM in cv. Karmen and similarly quercetin from 1 mg/kg DM in cv.Ala to 163 mg/kg DM in cv. Karmen. During storage an increase in flavonoids could be observed, esp. at a laboratory temperature compared to storage at a lower temperature. Keywords: onion, red, yellow and white varieties, polyphenols, spiraeoside, rutin, quercetin, varietal differences, changes during storage Journal: Horticultural Science Pages: 142-147 Volume: 30 Issue: 4 Year: 2003 DOI: 10.17221/3876-HORTSCI File-URL: http://hortsci.agriculturejournals.cz/doi/10.17221/3876-HORTSCI.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/hor-200304-0004.txt Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3876-HORTSCI Template-Type: ReDIF-Article 1.0 Author-Name: K. Petříková Author-Workplace-Name: Mendel University of Agriculture and Forestry, Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: Z. Komárková Author-Workplace-Name: Mendel University of Agriculture and Forestry, Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: V. Nakvasil Author-Workplace-Name: Mendel University of Agriculture and Forestry, Brno, Faculty of Horticulture, Lednice, Czech Republic Title: Possibilities of differentiation of individual Achillea species on the basis of redox potential measurements Abstract: 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. Keywords: yarrow, Achillea, Achillea species, redox potential, content of essential oil, correlation between redox potential and essential oil content Journal: Horticultural Science Pages: 148-151 Volume: 30 Issue: 4 Year: 2003 DOI: 10.17221/3877-HORTSCI File-URL: http://hortsci.agriculturejournals.cz/doi/10.17221/3877-HORTSCI.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/hor-200304-0005.txt Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3877-HORTSCI Template-Type: ReDIF-Article 1.0 Author-Name: J. Karovičová Author-Workplace-Name: Slovak Technical University, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Author-Name: Z. Kohajdová Author-Workplace-Name: Slovak Technical University, Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Title: Lactic acid fermented vegetable juices Abstract: 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. Keywords: fermentation, vegetable juices, lactic acid bacteria, manufacture, nutrition Journal: Horticultural Science Pages: 152-158 Volume: 30 Issue: 4 Year: 2003 DOI: 10.17221/3878-HORTSCI File-URL: http://hortsci.agriculturejournals.cz/doi/10.17221/3878-HORTSCI.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/hor-200304-0006.txt Handle: RePEc:caa:jnlhor:v:30:y:2003:i:4:id:3878-HORTSCI