Access restricted to students and staff of home institution
master's thesis
Optimiziranje kakvoće plodova mandarine sorte "Kawano Wase" toplinskim tretmanima poslije berbe

Maja Babić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Metadata
TitleOptimiziranje kakvoće plodova mandarine sorte "Kawano Wase" toplinskim tretmanima poslije berbe
AuthorMaja Babić
Mentor(s)Tomislav Jemrić (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj zračno - toplinskog predtretmana na plodove mandarine unshiu sorte 'Kawano Wase', s ciljem da se dobije pogodan omjer šećera i kiselina. Plodovi su ubrani u dva roka berbe (50% i 75% površine ploda obojano žutom bojom) te podvrgnuti tretmanu 3 dana i 5 dana na 30 ˚C. Jedan uzorak je bio kontrola (izostanak predtretmana). Nakon tretmana plodovi su držani na sobnoj temperaturi 6 dana. Rezultati pokazuju da nema signifikantne razlike u kaliranju plodova između kontrole i tretmana. Topljiva suha tvar se povećala u oba tretmana i u kontroli, dok se količina kiselina značajno smanjila u tretmanima u odnosu na kontrolu. Veće promjene u boji su primijećene u plodovima ubranim u fazi 50% žute boje od onih ubranih 75% žute boje, te su razlike između tretmana signifikantne.
KeywordsSatsuma mandarin heat pre-treatment sugar : acid ratio postharvest
Committee MembersTomislav Jemrić (committee chairperson)
Martina Skendrović Babojelić (committee member)
Božena Barić (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Fruit Growing
Study programme typeuniversity
Study levelgraduate
Study programmeHorticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-05-20
Parallel abstract (English)
The effect of postharvest air-heat treatment of the Satsuma mandarin fruit (cv. 'Kawano Wase'), was studied in order to obtain a suitable sugar-acid ratio. Fruit were collected on two harvest dates (50% and 75% of surface turned yellow) and and heated for 3 and 5 days at 30° C. One sample was control (absence of pre-treatment). Fruit were stored at room temperature for 6 days. The results showed no significant difference in the weight loss between the control and treatment. Soluble solids content substance was increased in both treatments and control, while the titratable acidity significantly decreased in both treatments. Larger changes in colour were observed in fruits harvested when 50% of surface turned yellow colour than in fruit harvested when 75% of fruit surface turned yellow, and the differences among treatments are singnificant.
Parallel keywords (Croatian)mandarina toplinski predtretman omjer šećera i kiselina
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:301289
CommitterValentina Bezek