Determination of Starch Changes During Growth and Development of Three Plum Varieties

  • Romina Alina Vlaic Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
  • Andruța Elena Muresan Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
  • Vlad Mureșan Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
  • Crina Mureșan Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
  • Doinita Borș Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
  • Ovidiu Petru Moldovan Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
  • Sevastița Muste Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:11288
Keywords: starch, plums, polarimetric method, harvesting phase

Abstract

The aim of this study is the evaluation of changes which occurred in starch content during the growth and the development of three varieties of plums Stanley, Vânăt de Italia, Tuleu Gras. Depending on variety, the maximum amount of starch was reached in phases 3 and 4; the values have declined as the fruit was approaching the maturity stage. The amount of starch during plum fruit growth and development is influenced by the harvesting phase, variety and the interaction between variety and harvest stage.

 

Author Biographies

Romina Alina Vlaic, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food Engineering Department, Faculty of Food Science and Tehnology
Andruța Elena Muresan, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food Engineering Department, Faculty of Food Science and Tehnology
Vlad Mureșan, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food Engineering Department, Faculty of Food Science and Tehnology
Crina Mureșan, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food Engineering Department, Faculty of Food Science and Tehnology
Doinita Borș, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food ScienceDepartment, Faculty of Food Science and Tehnology
Ovidiu Petru Moldovan, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food Engineering Department, Faculty of Food Science and Tehnology
Sevastița Muste, Food Engineering Department, Faculty of Food Science and Tehnology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca
Food Engineering Department, Faculty of Food Science and Tehnology

References

MureÅŸan EA, Muste S, Vlaic R., MureÅŸan CC, Cerbu CC, MureÅŸan V (2015). The Dynamics of Starch and Total Sugars during Fruit Development for Ionathan, Starkrimson and Golden Delicious Apple Varieties. Bulletin UASVM Food Science and Technology 72(1)

Muste S (2008). Materii prime vegetale în industria alimentară, Editura AcademicPres, Cluj-Napoca.

Published
2015-11-23
Issue
Vol. 72 No. 2 (2015): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Short communications
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