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Parascovia S.,Scientifical Practical Institute of Horticulture and Food Technology | Cristina C.,Scientifical Practical Institute of Horticulture and Food Technology | Parascovia C.,Scientifical Practical Institute of Horticulture and Food Technology
Scientific Papers of the Research Institute for Fruit Growing | Year: 2013

The paper presents the results of studying the varieties of blackberry 'Darrow', 'Thornfree', 'Smoothstem'. According to research conducted in assessing biochemical composition of fruits in the Republic of Moldova, to determine the content of dry matter, sugars, acidity, vitamin C, tannins and coloring substances in blackberry fruit for the years 2010-2011 and 2013. Of the varieties mentioned, on can noted 'Smoothstem' variety with a rich medium dry matter (12.67%) and a high coefficient of sugar / acidity (3.18). The variety 'Darrow' recorded the lowest average results of these indicators (10.67% 2.57%), but higher average values manifested by the content of vitamin C and tannins and coloring substances, reaching respective values of 26.05 mg% and 48.50 mg%.


Parascovia S.,Scientifical Practical Institute of Horticulture and Food Technology | Elena G.,Scientifical Practical Institute of Horticulture and Food Technology | Valentina T.,Scientifical Practical Institute of Horticulture and Food Technology | Parascovia C.,Scientifical Practical Institute of Horticulture and Food Technology
Scientific Papers of the Research Institute for Fruit Growing | Year: 2013

This article presents the results obtained in a study of sea buckthorn varieties introduced in Republic of Moldova during the years: 2005; 2010; 2013. The plantation was established in 1999 by using a planting distance of 3.0 to 2.0 m and studied varieties: 'Nivelina', 'Botaniceskaya', 'Podaroc sadu', 'Trofimovskaya' and 'Otradnaya'. Our research allowed us to set the limit of variation for the values of accumulated nutrients in fruits, using the following indices: dry weight from 7.87 to 10.07%, the amount of sugar accumulated between 2.14 to 8.18%, between 1.5-4.5% titratable acidity, tannins and coloring substances from 29.10 to 83.14 mg% and the sugar / acidity coefficient from 1.15 to 4.81.

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