Vybrané zpracovatelské charakteristiky nejpěstovanějších odrůd višní České republiky

Abstract

Fruit processing of sour cherries by pitting operation must precede in many cases its subsequent use in food industry. During this processing occurs often significant yield losses, especially losses of juice and flesh of fruit. In this study was compared five mostly grown sour cherry cultivars within Czech republic ‘Morela pozdní’, ‘Újfehértoi fürtös’, ‘Morellenfeuer’, ‘Fanal’ and ‘Érdi bötermö’ from suitability their fruit for food processing by pitting operation point of view. Different temperature intervals were tested, where losses of juice, flesh and total weight losses were evaluated. The lowest losses of juice from fruit were found within fruit temperature interval -8–0 °C. The lowest losses of flesh were found within fruit temperature interval 20–25 °C. Overall the lowest total weight losses, thus the lowest yield losses were found in ‘Morela pozdní’ cultivar within 20–25 °C temperature interval.

Keywords

• processing
• pitting operation
• inner quality