The effects of 25 ppm 3,5,6-TPA (3,5,6-trichloro-2-pyridyloxyocetic acid), 30 ppm NAA (naphtylace... more The effects of 25 ppm 3,5,6-TPA (3,5,6-trichloro-2-pyridyloxyocetic acid), 30 ppm NAA (naphtylacetic acid), 20 ppm GA3 and their combination on the size, weight and concentration of organic acids and total phenols in cherry fruit (Prunus avium L. cv. ‘Regina’) were investigated. Treatments with 3,5,6-TPA and NAA were applied 25 days after full bloom and GA3 during the stage of colour change of the fruit from green to straw yellow. Year, treatment and their interaction had significant effects on fruit size, thickness and weight. Fruit height, the height:width ratio and soluble solids concentration (SSC) were not influenced by year and treatment, though the interaction of these factors significantly affected SSC. In 2009, fruit thickness, height and weight were significantly increased after treatments with GA3, NAA and their combination. Treatment with 3,5,6-TPA significantly decreased fruit size and weight compared to the control. SSC remained unaffected by treatment with growth regu...
The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus ... more The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus persica var. nectarina ‘Diamond Ray’) on maintaining the quality parameters aft er 4 week storage in NA (normal atmosphere) at 0°C and 5 days at 20°C (shelf life). Fruits were harvested closer to “ready-to-eat” maturity from a commercial orchard near Zadar (Croatia). Th e investigated postharvest treatments were hot air (hot air treatment till fruit reaches 45°C near stone – HAT 45/24) and immersion in hot water at a temperature of 48 °C for 6 minutes (HWD 48) and 52°C for 2 minutes (HWD 52). Fruit quality parameters (firmness, soluble solids, total acidity, pH) were also investigated. HAT 45/24 reduced weight loss and maintained firmness more than control or hot water treatments. Overall, heat treatments had a pronounced effect on decreasing decay, reducing chilling injury and maintaining quality of climacteric nectarine fruit. These treatments may extend the storage life by preventing ...
This booklet, written in Croatian, describes the basics of cider-making. All aspects of cider pro... more This booklet, written in Croatian, describes the basics of cider-making. All aspects of cider production is covered, including history of apple growing, cider apple cultivars, technology (from harvest, processing and fermentation to final product).
The effects of 25 ppm 3,5,6-TPA (3,5,6-trichloro-2-pyridyloxyocetic acid), 30 ppm NAA (naphtylace... more The effects of 25 ppm 3,5,6-TPA (3,5,6-trichloro-2-pyridyloxyocetic acid), 30 ppm NAA (naphtylacetic acid), 20 ppm GA3 and their combination on the size, weight and concentration of organic acids and total phenols in cherry fruit (Prunus avium L. cv. ‘Regina’) were investigated. Treatments with 3,5,6-TPA and NAA were applied 25 days after full bloom and GA3 during the stage of colour change of the fruit from green to straw yellow. Year, treatment and their interaction had significant effects on fruit size, thickness and weight. Fruit height, the height:width ratio and soluble solids concentration (SSC) were not influenced by year and treatment, though the interaction of these factors significantly affected SSC. In 2009, fruit thickness, height and weight were significantly increased after treatments with GA3, NAA and their combination. Treatment with 3,5,6-TPA significantly decreased fruit size and weight compared to the control. SSC remained unaffected by treatment with growth regu...
The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus ... more The goal of this research was to evaluate the efficiency of heat treated nectarine fruit (Prunus persica var. nectarina ‘Diamond Ray’) on maintaining the quality parameters aft er 4 week storage in NA (normal atmosphere) at 0°C and 5 days at 20°C (shelf life). Fruits were harvested closer to “ready-to-eat” maturity from a commercial orchard near Zadar (Croatia). Th e investigated postharvest treatments were hot air (hot air treatment till fruit reaches 45°C near stone – HAT 45/24) and immersion in hot water at a temperature of 48 °C for 6 minutes (HWD 48) and 52°C for 2 minutes (HWD 52). Fruit quality parameters (firmness, soluble solids, total acidity, pH) were also investigated. HAT 45/24 reduced weight loss and maintained firmness more than control or hot water treatments. Overall, heat treatments had a pronounced effect on decreasing decay, reducing chilling injury and maintaining quality of climacteric nectarine fruit. These treatments may extend the storage life by preventing ...
This booklet, written in Croatian, describes the basics of cider-making. All aspects of cider pro... more This booklet, written in Croatian, describes the basics of cider-making. All aspects of cider production is covered, including history of apple growing, cider apple cultivars, technology (from harvest, processing and fermentation to final product).
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