diplomsko delo
Kaja Kranjc (Author), Blaž Cigić (Reviewer), Rajko Vidrih (Mentor)

Abstract

Obdelava sadja po obiranju je pomemben faktor, ki prispeva k ohranjanju kakovosti sadja med in po skladiščenju. Z namenom uspešnega skladiščenja in zmanjšanja izgub se dandanes pridelovalci poslužujejo uporabe fitofarmacevtskih sredstev, s katerimi se čim bolj približajo želenim ciljem. Velik problem pri dolgotrajnem skladiščenju predstavljajo tudi mikroorganizmi in insekti. Za preprečevanje njihove rasti na površini sadja se uporabljajo sintetični fungicidi in insekticidi, katere pa novodobni trendi in nagibanje k uporabi naravnih snovi zavračajo. Zaradi teženj po zmanjšanju uporabe fitofarmacevtskih sredstev so v industriji začeli ponovno preizkušati stare metode, s katerimi se lahko kakovost skladiščenega sadja in mikrobiološka odpornost vidno izboljša. Ena izmed takšnih metod je potapljanje sveže obranega sadja v vročo vodo s temperaturo od 45 do 60 °C. Metaboliti in fiziološke spremembe pri stresu dokazano izboljšajo skladiščno sposobnost in mikrobiološko odpornost tretiranega sadja.

Keywords

sadje;toplotna obdelava;potapljanje v vročo vodo;skladiščenje;senzorične lastnosti;mikrobiološki kvar;fiziološke spremembe;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Kranjc]
UDC: 664.85.036:634.1/7:577.121
COBISS: 5097848 Link will open in a new window
Views: 579
Downloads: 190
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Other data

Secondary language: English
Secondary title: Influence of fruit hot water dipping on metabolic changes
Secondary abstract: Postharvest treatments of fruit represent an important factor that can significantly contribute to maintaining the quality of fruit during and after the storage. The main objective of fruit storing is to reduce loses, often through the application of synthetic phytopharmaceuticals. Synthetic insecticides and fungicides are used to prevent the growth of insects and microorganisms on the surface of the fruit. The modern trends are oriented towards the use of natural substances or physiochemical treatments instead of the application of synthetic compounds. To reduce the application of chemical treatments, the industry had begun to re-evaluate the old methods by which the quality of stored fruit and microbiological resistance can be substantially improved. One of these methods is based on dipping freshly harvested fruit into hot water with temperature from 45 to 60 °C. This results in a stress response of fruit. Secondary metabolites formed and other physiological changes during hot water dipping, have been shown to improve the storage capacity and microbiological resistance.
Secondary keywords: fruit;heat treatment;hot water dipping;storage;sensory properties;microbial spoilage;physiological changes;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: V, 21 f.
ID: 11224182