magistrsko delo
Kristina Polajžer (Author), Nina Kacjan-Maršić (Reviewer), Rajko Vidrih (Mentor)

Abstract

Cilj magistrskega dela je bil določiti vsebnost vitamina C, pigmentov, skupnih fenolov, nitratov in nitritov, amonija, antioksidacijskega potenciala (AOP) in senzorična analiza svežih in skladiščenih vzorcev solate, paradižnika in paprike pridelanih po šestih različnih načinih pridelave (ekološko, biodinamično, konvencionalno, integrirano, hidroponsko in kontrola). Enake analize so bile opravljene na vzorcih istih vrtnin, vzetih pri tržnih pridelovalcih. Rezultati kažejo, da način pridelave vpliva na vsebnost amonija v paradižniku. Višje vrednosti so vsebovali vzorci iz tržne in konvencionalne pridelave. Pri skladiščenih paradižnikih smo ugotovili statistično značilno višjo vrednost askorbinske kisline, skupnih fenolov in pigmentov v primerjavi s svežimi vzorci. Višje vrednosti askorbinske kisline glede na način pridelave smo določili hidroponsko pridelanemu paradižniku in papriki. Višje vrednosti askorbinske kisline glede na sorto smo določili tudi sortam paradižnika 'Buran' in 'Tadim'. Način pridelave ni vplival na AOP zelenjave, prav tako nismo našli razlik v AOP med posameznimi sortami. Rdeče paprike so vsebovale več askorbinske kisline, imele višji AOP ter več fenolnih spojin od rumenih paprik. Način pridelave ni vplival na vsebnost skupnih pigmentov v zelenjavi. Razlike smo ugotovili le med posameznimi karotenoidi. Senzorične lastnosti zelenjave so se s časom skladiščenja slabšale. Ugotovili smo pomembne razlike med konvencionalno pridelanimi paradižniki, ki so imeli boljši okus in aromo v primerjavi z ekološko pridelanimi. Ugotovili smo tudi razlike med senzoričnimi lastnostmi med posameznimi sortami paradižnika.

Keywords

zelenjava;solata;Lactuca sativa;paradižnik;Solanum lycopersicum;paprika;Capsicum annum;gojenje;konvencionalna pridelava;ekološka pridelava;skladiščenje;kemijska sestava;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Polajžer]
UDC: 635.52+635.64+635.649:631.147:621.796:543.2/.9
COBISS: 4908920 Link will open in a new window
Views: 1227
Downloads: 417
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Other data

Secondary language: English
Secondary title: Quality parameters of lettuce, tomatoes and bell peppers, produced by various methods
Secondary abstract: The purpose of master's thesis was to determine the content of vitamin C, pigments, total phenols, nitrates and nitrites, ammonium, antioxidant potential (AOP) and sensory analysis of fresh and storage lettuce, tomatoes and bell peppers produced according to six different cultivation methods (organic, biodynamic, conventional, integrated, hydroponic and control). The same analyses were also done on the same crop species aquired from comercial pruducers. Results show that cultivation method affects the content of ammonia in tomatoes. Higher levels contained samples from shops and conventional production. Significantly higher content of ascorbic acid, total phenols and pigments were determined in tomatoes after storage. Higher levels of ascorbic acid were found in tomatoes and peppers from hydroponic cultivation. More ascorbic acids were found in tomatoes cultivars 'Buran' and 'Tadim'. Cultivation method had no effect on AOP of vegetables, also we did not find differences in the AOP between varieties. Red coloured peppers contained more ascorbic acid, had higher AOP and higher content of total phenols than yellow coloured peppers. The cultivation method did not affect the content of total carotenoids in vegetables. The differences were found only between individual carotenoids. The sensory properties of vegetables decreased during storage time. Significant differences were found between conventionally grown tomatoes, which had a better taste and aroma compared to organically grown. We also found the differences between the sensory properties of individual varieties of tomatoes.
Secondary keywords: vegetables;lettuce;Lactuca sativa;tomatoes;Solanum lycopersicum;peppers;Capsicum annum;cultivation;conventional cultivation;organic cultivation;storage;chemical composition;sensory properties;
Type (COBISS): Master's thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XI, 88 f.
ID: 10933762