magistrsko delo
Petra Povše (Author), Maja Mikulič Petkovšek (Mentor)

Abstract

Hruška (Pyrus communis L.) se uvršča med vodilne sadne vrste, pri kateri za pridelovalce in potrošnike zopet postajajo vse zanimivejše stare sorte. Namen magistrskega dela je bil desetim starim sortam hruške določiti senzorične lastnosti ter fizikalno-kemijske parametre notranje in zunanje kakovosti plodov s pomočjo visokoločljivostne tekočinske kromatografije in spektrofotometrične analize. Pri posameznih sortah smo izmerili dimenzije in maso plodov, vsebnost topne suhe snovi, sladkorjev, organskih kislin in fenolnih snovi. Ugotavljamo, da imajo plodovi starih sort hruške svoje specifične zunanje lastnosti. V plodovih je najbolj zastopana fruktoza (61 %), sledijo ji glukoza (16 %), sorbitol (12 %) in saharoza (11 %). Od največje do najmanjše vsebnosti skupnih sladkorjev si sledijo sorte 'Pituralka', 'Hartilian', 'Zimska postrvka', 'Pastorjevka', 'Risovka', 'Druardova', 'Vienka', 'Santa Maria', 'Starkrimson' in 'Klapova'. Hruške vsebujejo največ jabolčne, nato citronske, kinske, šikimske in fumarne kisline. Sorti 'Klapova' in 'Starkrimson' vsebujeta več citronske kot jabolčne kisline. Razmerje sladkorjev in kislin je pokazalo, da lahko sorte razvrstimo v skupine sladkih, sladko-kislih in kislih sort. Ugotovili smo, da ima kožica plodov do 40-krat tolikšno vsebnost fenolnih snovi kot jih je v mesu plodov.

Keywords

sadjarstvo;stare sorte;hruška;notranja kakovost;zunanja kakovost;sladkorji;organske kisline;fenolne spojine;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Povše]
UDC: 634.13:5433.6:547.56(043.2)
COBISS: 126152963 Link will open in a new window
Views: 22
Downloads: 12
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Comparison of fruit quality of old pear varieties (Pyrus communis L.)
Secondary abstract: Pear (Pyrus communis L.) is the leading fruit species, with old cultivars becoming more interesting for producers and consumers. The aim of this master study was to determined the sensory characteristics of ten old pear cultivars and to determined external and internal physicochemical fruit quality parameters using high pressure liquid chromatography and spectrophotometric analysis. For the pear cultivars, we measured fruit dimensions and weight, soluble solids content, sugars, organic acids, and phenolic compounds. We found that each of the old pear cultivars had a specific external characteristics. The main sugar in pears is fructose (61 %), followed by glucose (16 %), sorbitol (12 %) and sucrose (11 %). The cultivars from the highest to the lowest total sugar content are: 'Pituralka', 'Hartilian', 'Zimska postrvka', 'Pastorjevka', 'Risovka', 'Druardova', 'Vienka', 'Santa Maria', 'Starkrimson' and 'Klapova'. Malic acid is the main organic acid in pear, followed by citric, quinic, shikimic and fumaric acid. 'Klapova' and 'Starkrimson' varieties contain more citric acid than malic acid. Based on the ratio of sugars and acids, old pear varieties are divided into three groups: sweet, sweet sour and sour cultivars. The peel of pears contains up to 40 times more phenolic compounds than the pear pulp.
Secondary keywords: fruit growing;old varieties;pear;fruit quality;sugars;organic acids;phenolic compounds;
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 agronomijo
Pages: 1 spletni vir (1 datoteka PDF (IX, 52 f., [7] f. pril.))
ID: 16662101