Optimiziranje kakvoće plodova mandarine sorte "Kawano Wase" toplinskim tretmanima poslije berbe

master's thesis

• Author: Maja Babić
• Mentor: Tomislav Jemrić (mentor)
• Committee member: Tomislav Jemrić (predsjednik povjerenstva)
• Committee member: Martina Skendrović Babojelić (član povjerenstva)
• Committee member: Božena Barić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Pomology); Zagreb
• Defense date and country: 2016-05-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Fruit Growing

Abstract

U ovom radu istraživan je utjecaj zračno - toplinskog predtretmana na plodove mandarine unshiu sorte 'Kawano Wase', s ciljem da se dobije pogodan omjer šećera i kiselina. Plodovi su ubrani u dva roka berbe (50% i 75% površine ploda obojano žutom bojom) te podvrgnuti tretmanu 3 dana i 5 dana na 30 ˚C. Jedan uzorak je bio kontrola (izostanak predtretmana). Nakon tretmana plodovi su držani na sobnoj temperaturi 6 dana. Rezultati pokazuju da nema signifikantne razlike u kaliranju plodova između kontrole i tretmana. Topljiva suha tvar se povećala u oba tretmana i u kontroli, dok se količina kiselina značajno smanjila u tretmanima u odnosu na kontrolu. Veće promjene u boji su primijećene u plodovima ubranim u fazi 50% žute boje od onih ubranih 75% žute boje, te su razlike između tretmana signifikantne.

Abstract (english)

The effect of postharvest air-heat treatment of the Satsuma mandarin fruit (cv. 'Kawano Wase'), was studied in order to obtain a suitable sugar-acid ratio. Fruit were collected on two harvest dates (50% and 75% of surface turned yellow) and and heated for 3 and 5 days at 30° C. One sample was control (absence of pre-treatment). Fruit were stored at room temperature for 6 days. The results showed no significant difference in the weight loss between the control and treatment. Soluble solids content substance was increased in both treatments and control, while the titratable acidity significantly decreased in both treatments. Larger changes in colour were observed in fruits harvested when 50% of surface turned yellow colour than in fruit harvested when 75% of fruit surface turned yellow, and the differences among treatments are singnificant.

• Keywords: mandarina; toplinski predtretman; omjer šećera i kiselina
• Keywords (english): Satsuma mandarin; heat pre-treatment; sugar : acid ratio; postharvest
• Language: croatian
• URN:NBN: urn:nbn:hr:204:301289
• Study programme: Title: Hortikultura; Study programme type: sveučilišni; Study level: diplomski; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Restricted access
• Created on: 2016-06-27 13:03:17