U ovom radu opisan je i razrađen sustav za mjerenje površine poljoprivrednog zemljišta. Za mjerenje površine korišten je sustav koji koristi operacijski sustav Android. Prednost ovoga sustava je ...minimalan broj hardverskih komponenata potreban za njegovu izradu s obzirom na to da se upravlja i nadzire putem pametnog telefona. Ovaj sustav u usporedbi s konkurentnim sustavima ima nižu cijenu. Aplikacija koja se nalazi na pametnom telefonu omogućuje geografsko bilježenje lokacija poljoprivrednih parcela. Na svakoj parceli bilježi se površina parcele, poljoprivredna kultura koja je zasijana ili ubrana na parceli i vrijeme rada na parceli. Ti se podaci statistički obrađuju tako da postoji uvid u ukupan broj parcela, ukupnu površinu, prosječnu površinu i u pojedine kulture na svakoj parceli. Statistički se podaci mogu prenositi bežičnim putem u Windows aplikaciju kojom se može napraviti izvještaj.
Summary
The mineral composition of sound fruits of Idared apple and those with symptoms of bitter pit was investigated at two sites on M9 rootstock (Sites 1 and 2) and two sites on MM 106 rootstock ...(Sites 3 and 4). Concentrations of N, P, K, Ca and Mg were measured. Mg and Ca concentration were determined in water soluble (WS) and water‐insoluble (WI) fractions. The sum of these fractions was regarded as the total concentration (T). At all four sites, Ca (WS) was significantly higher in sound fruit. Principal component analysis (PCA) of data from individual locations showed that the first PCA component accounted for a high proportion of total variance (85% and 70% for Sites 1 and 2 and 70% and 69% for Sites 3 and 4, respectively). Projections of the samples into the planes of the first two PCA components revealed exact classification of the bitter pit status for all samples. The projections revealed that the first PCA component was essential for classification of the status. Determination of the distribution of components of the first PCA indicated that deficiency of water soluble Ca was the most significant factor related to development of bitter pit in ‘Idared’ apples.
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BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SBCE, SBMB, UL, UM, UPUK
3.
Prediction of some oenological characteristics of wine Prošek using near infrared spectroscopy Gajdoš-Kljusurić, Jasenka (Faculty of Food Technology and Biotechnology, Zagreb (Croatia)); Budić-Leto, Irena (Institute for Adriatic Crops and Karst Reclamation, Split (Croatia)); Tomić-Potrebuješ, Iva (Institute for Adriatic Crops and Karst Reclamation, Split (Croatia)) ...
Proceedings of 6th Central European Congress on Food - CEFood Congress,
2012
Conference Proceeding
The aim of this study was to examine the possibility to predict concentrations of ethanol, fructose, glucose and total acidity in wine Prošek using specific wavelength. Wines Prošek were produced ...using two grape varieties (Plavac mali and Pošip). Physical-chemical measurements (relative density, real alcohol, total extract, reducing sugars, pH, total acidity, volatile acidity, ash, free sulphur dioxide, total sulphur dioxide) were conducted for wine samples. The absorbance of wines Prošek was measured using defined wavelengths with the instrument NIR-128- 1.7-USB/6.25/50 μm with scan range 904-1699 nm. Calibration equations were developed from NIR data using partial least squares (PLS) regression with internal cross validation. Using PLS regression, very good calibration statistics (R2 > 0.80) were obtained for the prediction of total alcohol, fructose, glucose and acidity for the red wine Prošek produced from grape variety Plavac mali regardless which yeast was used in the production. The same efficiency was detected for the white wine Prošek produced from the grape variety Pošip only in predicting content of alcohol and acidity. From the stacking data of the experiment and gained from the models can be concluded that near infrared spectroscopy could be used as rapid alternative method for the prediction of the concentration of alcohol and acidity for Prošek wines regardless the grape variety and in prediction of concentration of fructose and glucose just for Prošek wines produced from grape variety Plavac mali regardless the yeast used in the wine production.
