Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau

Weinsberg, Germany

Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau

Weinsberg, Germany

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Muster G.,Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau | Rupp D.,Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau
Acta Horticulturae | Year: 2012

A field trial was performed from 2004 until 2010 with raspberry plants, cultivar 'Tulameen' on a loess soil (orthic luvisol) to find out, if the water application method has got an influence on vegetative and generative parameters. Also the influence of fertigation should be studied. Based on the ideal soil water potential of pF 2.4 (250 h Pa) during the ripening time of fruit, five different water application methods were used. There were variants with one and two drip lines on the surface, combined with fertigation (fertilizer was added once a week with a mobile Dosatron during the growing season), two drip lines subsoil -all with an emitter distance of 30 cm - two drip lines with each emitter 15 cm apart and micro sprinkler (distance 150 cm). Fertigation on this fertile loess soil did not produce higher yields and fruit size, as estimated. Micro sprinklers showed the ideal water distribution in the soil combined with highest yield and shorter cane length. Two drip lines also show a quite good water distribution and productivity, whereas the plants of the 'one drip line variants' are less productive.


Nikfardjam M.P.,Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau | Maier D.,Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau | Rempe C.,Staatliche Lehr und Versuchsanstalt fur Wein und Obstbau
Deutsche Lebensmittel-Rundschau | Year: 2010

The overall quality of apple juice aroma was evaluated by means of headspace trap gas chromatography-mass spectrometry. In total we analysed 85 apple juices of which 68 were not from concentrate. From the analytical data sum parameters, such as 'total ester' and 'total C6', were calculated and set in comparison to the results of a sensory panel. The main goal of our project was to answer the question, if these sum parameters are a reliable mean for the evaluation of apple juice aroma. Our results show that the calculated sum parameters could not be used for the evaluation of apple juice aroma. It was also shown that those juices with lower sensory scores showed higher values for these parameters than the juices with a higher sensory score. There seemed to be no direct correlation between the GC/MS analysis results and the results of the sensory evaluation. Thus, sensory seems to be the only reliable approach for the determination of apple juice quality.

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