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undergraduate thesis
Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:208480
Marasović, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

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Marasović, I. (2015). Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:208480

Marasović, Iva. "Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:208480

Marasović, Iva. "Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:208480

Marasović, I. (2015). 'Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:208480

Marasović I. Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:208480

I. Marasović, "Kvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:208480

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Metadata
TitleKvaliteta stolnog grožđa cultivar Italia uzgojenog ispod plastičnog pokrova u cilju odgode berbe
Title (english)QUALITY CHARACTERISTICS OF TABLEGRAPE cv. Italia CULTIVATED UNDER PLASTIC COVER IN ORDER TO DELAY HARVEST
AuthorIva Marasović
MentorBranka Levaj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Provedeno je ispitivanje stolnog grožđa cv. Italia proizvedenog ispod dva tipa plastičnog pokrova koji se koriste za odgađanje berbe. Jedan tip plastičnog pokrova bio je eksperimantalni, a drugi komercijalni koji već ima široku uporabu, a razlikuju se po transmisiji i radiomatrijskom spektru. Glavni cilj rada bilo je usporediti završnih promjene glavnih parametara koji opisuju vanjske i unutarnje karakteristike grožđa. Provedeni testovi su: fizička i mehanička svojstva grozda i bobice, glavni sadržaj soka bobice, ukupan sadržaj fenolnih komponenti u pokožici i pulpi, antioksidativna aktivnost pokožice. Rezultati su pokazali da se fizička i mehanička svojstva grožđa jako malo i zanemarivo razlikuju, dok ukupan sadržaj fenola, ponajviše polifenola i flavonoida je veći kod grožđa uzgojenog ispod eksperimentalnog pokrova zbog njegove transmisije većeg spektra ultraljubičastog zračenja što dovodi do povećanja fenolnog sadržaja.
Abstract (english)
In this thesis is included examination conducted on table grapes cv. Italia produced under two types of plastic cover used with the purpose to delay harvest day. One plastic cover was experimental, the other was a commercial type presently widely diffused; they differed in transmissivity to the radiometric spectrum. The main aim of work was to compare final changes regarding the main parameters that describe external and internal features of grape quality. Tests that conducted in this work were run to obtain indication about: physical and mechanical traits of cluster and berry; basic berry juice composition; total content of main skin and pulp phenol compounds; skin antioxidant activity. Results indicated that grape physical and mechanical traits and basic berry juice composition changed a very small extent. The parameters most influenced were the berry phenol contents, especially polyphenols and flavonoids: they were higher in grapes produced under the experimental film, likely due to its higher transmissivity to the ultraviolet wavelength range that is known to stimulate phenol biosynthesis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:208480
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2015-12-14 09:38:38

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