Dorada i skladištenje krumpira

Scientific paper - Review paper

• Title (english): Potato processing and storage
• Author: Ana Matin
• Author: Karlo Špelić
• Author: Tajana Radić
• Author: Tomislav Vašarević
• Author: Božidar Matin
• Author's institution: University of Zagreb; Faculty of Agriculture
• Author's institution: University of Zagreb; Faculty of Forestry and Wood Technology
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract (english)

Potato (Solanum tuberosum L.) historically has been an important source of food in the world. In order for potatoes to be used throughout the year, it is necessary to preserve their physical and chemical properties by processing them. Potato processing includes drying, cleaning, sorting and processing into finished products. After the potato harvest, they are cleaned of soil and impurities, healthy and well-cleaned potato goes to the storage. Potatoes are stored in temporary and permanent warehouses at the optimal storage temperature. By maintaining optimal consditions in the warehouses, which include monitoring of temperature, humidity and air composition, losses are reduced to the smallest possible extent (about 3.7%), and the potato maintain a satisfactory quality. Accordingly, the aim of this paper is to determine and provide an overview of the most favorable way of processing and storing potatoes.

Abstract (croatian)

Krumpir (Solanum tuberosum L.) je kroz povijest bio važan izvor hrane u svijetu. Kako bi se krumpir mogao koristiti kroz cijelu godinu potrebno je očuvati njegova fizikalna i kemijska svojstva doradom. U doradu krumpira pripada sušenje, čišćenje, sortiranje i preradu u gotove proizvode. Nakon berbe krumpira gomolji se čiste od zemlje i primjesa, dok zdravi i kvalitetno očišćeni gomolji odlaze na skladištenje. Krumpir se čuva u privremenim i stalnim skladištima na optimalnoj temperaturi skladištenja. Održavanjem optimalnih uvjeta u skladištima koji obuhvaćaju praćenje temperature, vlažnosti i sastava zraka smanjuju se gubici na najmanju moguću mjeru (oko 3,7 %), a gomolji održavaju i zadovoljavajuću kvalitetu. Slijedom navedenog, cilj ovog rada je utvrditi i dati pregled za najpovoljniji način dorade i skladištenja krumpira

• Keywords (english): potato; processing; storage
• Keywords (croatian): krumpir; dorada; skladištenje
• Language: croatian
• Publication type: Scientific paper - Review paper
• Publication status: Published
• Peer review: Peer review - international
• Publication version: Published version
• Journal title: Glasnik Zaštite Bilja
• Numbering: vol. 45., no. 6., pp. 110-115
• p-ISSN: 0350-9664
• e-ISSN: 2584-3265
• DOI: https://doi.org/10.31727/gzb.45.6.11
• URN:NBN: urn:nbn:hr:204:762807
• Publication: 2022
• Document URL: https://hrcak.srce.hr/287459
• Type of resource: Text
• Access conditions: Open access
• Created on: 2024-01-17 07:44:22