magistrsko delo
Urška Kozole (Author), Jasna Bertoncelj (Reviewer), Rajko Vidrih (Mentor)

Abstract

Cilj magistrske naloge je bil raziskati vpliv kratkotrajnega potapljanja v toplo vodo na obstojnost kumar, bučk, paprike, paradižnika, korenja in jajčevcev. Omenjeno zelenjavo smo potopili v toplo vodo temperature 40–52 °C za 2-15 minut in skladiščili pri 2–10°C od 12 do 25 dni. Netretirane kontrolne vzorce in vzorce, obdelane s toplo vodo, smo analizirali glede izgube mase, pokvarljivosti, barve, trdote, vsebnosti skupnih fenolnih spojin, flavonoidov in antioksidativnega potenciala med skladiščenjem. Rezultati kažejo, da kratkotrajno potapljanje v toplo vodo zmanjšuje izgubo mase in pokvarljivost bolj izrazito v primerjavi s kontrolnimi vzorci, z izjemo nekaterih vrst zelenjave, skladiščenih pri 10 °C. V večini primerov se je skladiščenje pri 2–4 °C izkazalo za učinkovitejše kot pri 10 °C, čeprav je bil učinek odvisen od vrste zelenjave. Tretirani vzorci kumar in bučk so bolje ohranili zeleno barvo. Trdota zelenjave, obdelane s toplo vodo, se je večinoma bolje ohranila v primerjavi s kontrolnimi vzorci, še posebej pri 4 °C, razen pri kumarah in korenju. Večina tretirane zelenjave je imela višji antioksidativni potencial in vsebovala več skupnih fenolnih spojin kot kontrolni vzorci, izjema so bile kumare. Pri papriki in jajčevcih med vsebnostjo flavonoidov in toplotno obdelavo z vodo ni bilo značilne korelacije niti ni bilo opaziti povezave med vsebnostjo flavonoidov in temperaturo skladiščenja.

Keywords

zelenjava;kumare;bučke;paprika;paradižnik;korenje;jajčevci;toplotna obdelava;topla voda;skladiščenje;antioksidanti;fenolne spojine;flavonoidi;barva;CIELAB sistem;trdota;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [U. Kozole]
UDC: 664.8.03:635.1/.8:543.2/.9
COBISS: 249755907 Link will open in a new window
Views: 65
Downloads: 9
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Influence of hot water dipping on quality parameters of vegetables during storage
Secondary abstract: The aim of this master's thesis was to investigate the short-term hot water dipping of cucumber, zucchini squash, bell pepper, tomato, carrot and eggplant on their shelf life. The selected vegetables were dipped in hot water at 40–52 °C for 2-15 minutes and stored at 2–10 °C for 12 to 25 days. The untreated control samples and hot water treated samples were analysed for weight loss, spoilage, colour, firmness, total phenolic content, flavonoids and antioxidative potential during the storage period. Results demonstrate that short-term hot water dipping is more effective in reducing weight loss and spoilage compared to non treated control, with the exception of some vegetables stored at 10 °C. In most cases, a storage temperature of 2–4 °C showed better results than 10 °C, although this effect depended on the type of vegetable. The treated cucumber and zucchini samples retained their green colour better. The firmness of vegetables treated with hot water, was better preserved compared to untreated vegetables, especially at 4 °C, with the exception of cucumbers and carrots. Most of the treated samples generally exhibited better antioxidative potential and contained more total phenols than the control samples, except for cucumbers. In peppers and eggplants, no significant correlation was observed between flavonoid content and hot water treatment, and no clear relationship between flavonoid content and storage temperature was found.
Secondary keywords: vegetables;cucumber;zucchini squash;bell pepper;tomato;carrot;eggplant;heat treatment;hot water treatment;antioxidants;phenolic compounds;flavonoids;colour;CIELAB system;firmness;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (XII, 86 str., [12] f. pril.))
ID: 27404056