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Crop load in fruit-trees is a quantitative parameter indicating the number of fruits in the tree. Often, this magnitude is expressed in quantities of fruit and trunk cross-sectional area ratio (fruit number/cm2TCA). Crop load management is essential in order to grow large and high-quality fruits. Flower thinning (crop load adjustment) of small fruits will not make them larger, but it will ensure the potential size of the fruit, caused by a variety of other genetic and environmental factors. Optimum crop load adjustment avoids biennial bearing and ensures sustainable tree physiology. Crop load regulation is beneficial to producers. If done correctly, it guarantees annual yield, good fruit quality and yield ratio, which is directly linked to profits. There is a lot of research data on impact of crop load management on fruit quality, but most of these quality parameters are based solely on such features that are attractive to consumers - fruit sugar and acid content, fruit firmness and color. There are also studies that have found crop load management influence on fruit bioactive compound synthesis, but such studies are rare, and their results are contradictory, since crop load control (with the purpose to achieve specific fruit quality parameters), cannot be the only affecting element to control the specific fruit quality. Biological and technological means, such as variety, rootstock, tree planting distances, the time of yield picking and so on, also have impact on fruit quality. There is no clear correlation between fruit size and fruit quality, so it still remains an issue to growers and scientists, how to control and grow fruits with specific quality. [ABSTRACT FROM AUTHOR]

Anthocyanins are the most abundant flavonoid constituents of vegetables and fruits, especially berries. Human consumption of anthocyanins is among the highest of all flavonoids. Epidemiological studies have suggested that the consumption of anthocyanins lowers the risk of cardiovascular disease, diabetes, arthritis and cancer. Therefore, the evaluation of berry genetic resources for the presents of bioactive compounds, such as anthocyanins, and investigation of their biological properties is doubtless significant and of great benefit for breeders, food and pharmaceutical industries. The anthocyanin content and composition of raspberries and their absorption, metabolism, and biological activity are reviewed in this article. [ABSTRACT FROM AUTHOR]

The aim of this investigation was to evaluate the influence of modified atmosphere on the quality of green onion cv. 'Parade'. Respiration rate, natural mass loss, and the influence of carbon dioxide on physiological parameters of green onions were analyzed. Additionally, total phenolics content and CIEL*a*b* colour coordinates of green onions were measured. The total phenolics content of green onions after 20 days of storage in modified atmosphere (10.0 % of CO2, temperature 0 ± 0.5 °C, relative humidity 95 %) reduced from 71.2 mg 100 g-1 to 66.5 mg 100 g-1, i. e. reduced only by 6.6 % from the initial phenolics content. There was no statistically significant difference between the radical scavenging capacity of green onions before and after storing them in modified atmosphere. After the storage in modified atmosphere the lightness index of green onions slightly increased (from 49.07 to 49.92), i. e. the onions became lighter, whereas the intensity of greenness slightly decreased (from -12.98 to -12.52). During green onion storage period the coordinate of yellowness increased (from 27.53 to 28.61), i. e. green onions were slightly more yellow after the storage. According to the results of this study, 20 days of storage in modified atmosphere does not have a significant negative effect on the quality of green onions. [ABSTRACT FROM AUTHOR]

Investigation was carried out at the LRCAF Institute of Horticulture in 2007--2009. The aim of this experiment was to evaluate yield and biochemical parameters of cherry tomatoes (Lycopersicon esculentum Mill. var. Cerasiforme (Dunal) A. Gray). Tomatoes were grown according to integrated tomato growing technology approved by Institute of Horticulture. The object of investigation was six varieties ('Snow bewy', 'Vishenki yellow', 'Tangella orange', 'Orange sweet chewy', 'Huge tresies', 'Yellow centilor') and three selection numbers (995, 1112, 1144) of cherry tomatoes. It was established that the highest total (10.5 kg m-2 ) and marketable (9.8 kg m-2 ) yield had cherry tomato variety 'Orange sweet chewy'; also their fruits were rich in saccharose. Selection numbers 995 and 1144 were lexible and every year their yield varied in small range. Selection number 1144 fruits accumulated the highest amount of inverted (5.39 %) and total sugar (6.15 %); besides, their fruits had a lot of dry soluble solids (8.0 %) and dry matter (11.7 %). Selection number 995 tomatoes had the biggest amount of ascorbic acid (19.6 mg 100 g-1 ) and the lowest active acidity pH (4.18). [ABSTRACT FROM AUTHOR]

Due to the increase in scientific evidence and knowledge, consumers are now seeking delicious, convenient, nutritious and safe food products having natural taste and freshness. It is well established that traditional thermal techniques can extend the shelf life of food products and ensure their safety, but they cause loss in nutritional and physicochemical parameters. In order to overcome the problems, there is a need to introduce innovative and novel technologies that can successfully be used to extend shelf life, ensure safety, improve quality and consumer perception without any adverse effect and damage to the nutrients. The main problem with carrot juices is the shelf life of short duration. The Laboratory of Biochemistry and Technology of the Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry investigated the fresh carrot-apple juice treated with ultrasound; different physico-chemical, sensory characteristics, CIELab color coordinate changes and sedimentation were evaluated. The results show that the best organoleptic and technological properties were achieved in the carrot-apple juice with 70% carrot and 30% apple juice. The minimum juice stratification observed in the carrot-apple juice homogenized at 80% amplitude for 2 min. No significant effect of sonication was observed on pH, the total soluble solids and titratable acidity, carotenoids content and CIELab color coordinates of carrot-apple juice. The findings of the study suggested that sonication treatment could improve the quality of carrot-apple juice. It may successfully be employed for the processing of carrot-apple juice with improved quality and safety from the consumer's health point of view. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate biochemical composition and antioxidant activity of Japanese quince fruit and their products as a potential source of biological active compounds. Fresh Japanese quince fruit and their products (syrup and candied fruit slices) were investigated. Dry soluble solids, ascorbic acid and total phenolics content of fresh fruit, freezedried products and sugar syrups were analyzed. The antioxidant activity of the samples was evaluated using the DPPH radical scavenging assay. Surface colour of Japanese quince fruit and their products was measured using a spectrophotometer. Fresh Japanese quince accumulated high amounts of ascorbic acid, 55 mg 100 g-1 in hybrid clone C.47 and 106 mg 100g-1 in 'Lichtar'. The fruit of Japanese quince 'Lichtar' had higher content of phenolic compounds (422.6 mg 100 g-1) and stronger antiradical activity (12.35 µmol TE/g). Sugar syrup produced from the hybrid clone C.47 had higher concentration of ascorbic acid (56.4 mg 100 g of syrup). The content of organic acids in syrups was 3.09-3.18%. The content of ascorbic acid in candied quince slices was 116-124 mg 100 g-1 of the product. A higher amount of ascorbic acid was retained in candied slices of 'Lichtar'. Candied slices of hybrid clone C.47 had higher content of phenolic compounds (917 mg 100 g-1) and stronger antiradical activity - 30.89 µmol TE g-1. Colour value a* and colour tone h° of quince fruit and products varied most of all. Among all tested products quince syrups were distinguished for the high lightness (L *) values. [ABSTRACT FROM AUTHOR]