Stripping unmacerated crops with benzene as an extraction method for malathion postharvest residues on fruits was compared with three other methods: blending the crop in water with subsequent tumbling with benzene, blending in ethanol with subsequent tumbling with benzene, and drastic blending in chloroform followed by additional extractions with a methanol-acetone mixture. In all cases stripping the unmacerated crops gave the highest values of initial deposits and in most cases also the highest residue recoveries during the first few days after malathion application; later, slightly higher recoveries were obtained from the blended macerated materials.
Postharvest applications of P32-labeled malathion at different initial deposit levels were made on gooseberries which were then subsequently stored at 22°to 25°C. The berries were analyzed after 3 and 7 days of storage, and the distribution patterns of malathion-P32 into chloroform-soluble, water-soluble, and inextractable fractions as well as the loss from the berries were determined. In the 7-day pattern, which was, except the lowest residue level, essentially the same as the 3-day pattern, the proportion of the P32-activity in the chloroform fraction was 31 % at the initial deposit level of 2.2 p.p.m.,
Abstract. The influence of three nitrogen and potassium levels on the specific gravity and cooking quality of the varieties Bintje and Realta in the year 1968 was investigated. In order to find out the influence of two different kinds of soil the potatoes were grown in fine sandy soil rich in organic matter (Mikkeli) and sandy gyttja clay (Vehkalahti). The potatoes were fertilized with 50, 125 and 200 kg N/ha, every rate of nitrogen combined with 100, 200 and 400 kg KjO/ha.Mealiness and flavour were evaluated from the samples fractioned into five specific gravity classes. On the basis of sensory evalutation of the different classes the amount of potatoes of high quality was calculated from all the samples. The mealiness and flavour of the potatoes representing the specific gravity class of highest total weight were considered characteristic to the sample. The specific gravity, darkening after cooking and stability of prepeeled potatoes, were also regarded as a criteria of the quality.The mean specific gravity of both varieties was lowered by nitrogen and potassium fertilizing. Similarly, the characteristic mealiness of the sample and the amount of high quality potatoes decreased with increased fertilizing. However, even the strongest fertilizing did not cause any perceptible off-flavor, although the potatoes of the strongest NK-application were differentiated from those of the weakest NK-application by triangle tests.Nitrogen or potassium fertilizing did not affect the stability of colour of pre-peeled potatoes, when discoloration was controlled once a day during storage.The effect of the variety of soil was stronger than that of fertilizing on the quality of both potato varieties.Perunan lannoituksella päästään varsin huomattaviin sadon lisäyksiin, mutta samalla on todettu lannoituksen vaikuttavan myös sadon laatuun. Lannoituksen aiheuttamia laadun muutoksia on selvitetty paitsi Yhdysvalloissa myös Euroopassa mm. Hollannissa
Elintarvikekemian ja -teknologian laitos, Helsingin yliopisto Saapunut 26. 1. 1970 Kuluttajapakkauksissa myytävänä oleva peruna on tähän asti ollut valtaosalta multaista tai harjaamalla puhdistettua. Pestynä markkinoitava peruna edustaa mukaisen perunamateriaalin ensimmäistä jalostusastetta, jonka etuina on mm. se, että kotitalouksissa hankala pesu jää pois ja että peruna on helpommin nähtävissä ja sen kunto arvioitavissa pakkauksessa.Siirtyminen pestyn perunan markkinointiin on ollut meillä suhteellisen vähäistä. Tähän on ollut syynä mm. epätietoisuus pestyn perunan kysynnästä, säilyvyydestä sekä siitä, mikä olisi sopiva pakkausmateriaali. Pestyn perunan tarpeellinen säilymisaika pakattuna on noin 2 -3 viikkoa eli aika, mikä kuluu pakkaukseen, kuljetukseen ja vähittäismyyntiin. Pakkaukseen käytettävältä materiaalilta on siten vaadittava, että se säilyttää perunan moitteettomana vähintään tämän ajan. Perinteellisesti on perunan pakkaukseen käytetty Suomessa voimapaperia, jossa perunan tiedetään säilyvän hyvin. Teollisuus on kuitenkin kiinnostunut mahdollisuudesta käyttää muovia perunan pakkausmateriaalina, koska pakkaus on tällöin automatisoitavissa ja tulee siten voimapaperipakkausta huomattavasti halvemmaksi (Latvala, julkaisematon tieto v. 1969).
Abstract. The cooking quality of 14 different potato varieties was investigated. The varieties were Dore, Ersteling, Ostara, Siikkli, Sirtema, Tanja (early potatoes) and Alfa, Bintje, Milva, Patrones, Realta, Rekord and Tombola (late potatoes). Every variety was cultivated in two different levels of fertilization; the so-called normal fertilization was 75 kg N/ha, 200 kg K 2 O/ha, 190 kg P 2O s /ha, while the richer one was double compared to the former. Mealiness and flavour were evaluated from the samples fractioned into five specific gravity classes. On the basis of sensory evaluation of the different classes the amount of potatoes of high quality was calculated from all the samples. The mealiness and flavour of the potatoes representing the specific gravity class of highest total weight were considered characteristic to the sample. The specific gravity, darkening after cooking and the keeping quality of prepeeled potatoes, were also regarded as criteria of the quality. Increased fertilization decreased the mean specific gravity of every variety. The amount of high qualitypotatoes varied o -2 B 0 -28 tn/ha depending on the variety and the application of fertilization.Increased fertilization increased the amount of high quality potatoes of early varieties but decreased the amount of high quality potatoes of later varieties. Sloughing was a problem only with Milva, which makes difficult its use in a normal way. Prepeeled potatoes stayed unblackened I-s days depending on the variety. The keeping quality was not affected by fertilization. The effect of increased fertilization on the flavour was studied by comparing the potatoes of the same specific gravity grown on normal fertilization with those grown on a richer one by triangle tests. Fertilizing affected noticable difference in the flavour of the varieties Siikli, Tanja, Realta and Patrones but not in the other varieties.Teollisuusruokaperunan tuotantomahdollisuuksia Kaakkois-Suomessa tutkittiin Itä-Suomen Raakasokeritehdas Oy:n toimesta kesällä 1968. Viljelykokeilla selvitettiin mm. eri typpi-ja kalilannoiteyhdistelmien vaikutusta Realtan ja Bintjen satoisuuteen ja sadon laatuun (Ellala ym. 1971). Samassa yhteydessä koeviljeltiin kahdella eri lannoitustasolla 14 eri perunalajiketta. Ruokaperunakelpoisuuden osalta tutkimukset tehtiin yliopiston elintarvikekemian ja -teknologian laitoksella. Materiaali ja menetelmätLajikkeet.
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