Utjecaj sušenja cvijeća na boju, teksturu i miris potpurija

master's thesis

• Title (english): The influence of drying flowers on color, texture and scent of potpourri
• Author: Magdalena Starčević
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Vesna Židovec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2020-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U proizvodnji cvjetnih vrsta za rez dio proizvoda se koristi u svježem stanju dok se dio suši. Prednosti suhog cvijeća su dugotrajnost i ekonomska isplativost. Kako bi se dobio željeni proizvod koriste se razne metode sušenja; sušenje na zraku, sušenje na suncu, mikrovalno sušenje, sušenje u sušnici te sušenje pomoću različitih sredstava (desikanti). Tako osušeni cvjetovi i latice pojedinih vrsta prikladni su za pripremu potpurija. Najvažniji faktori u pripremi mješavine osušenog, prirodnog, mirisnog biljnog materijala su tekstura, boja i miris (eterična ulja). Među cvjetnim vrstama za rez tijekom izrade potpurija najvažnije je izabrati one čija je boja upečatljiva i dugotrajna, a miris intenzivan. Podvrgavanjem bilja raznim metodama procjenjuje se utjecaj sušenja cvijeća na boju, teksturu i miris. Pravilnim načinom i vremenom sušenja uvelike se utječe na njihovu očuvanost te na sastav proizvoda. Vrste odabrane za izradu potpurija su ruža kao kraljica cvijeća i lavanda kao nositelj mirisa.

Abstract (english)

In the production of flower species for cutting part of the products are being used in fresh state while part of them are being dried. The advantages of dried flowers are durability/ longevity and economic profitability.Various drying methods are used to obtain the desired product; air drying, sun drying, microwave drying, oven drying and drying by various means (desiccants). Thus dried flowers and petals of certain are suitable for preparation of potpourri. The most important factors in preparing a mixture of dried, natural, , fragnant plant material are texture, colour and scent (essential oils). Among the flower species for cutting during the making of potpourri, the most important thing is to choose those whose color is striking and long-lasting, and whose scent is intense. By subjecting plans to various mehods, the effect of drying flower on color, texture and scent is estimated. The correct method and time of drying greatly affects their preservation and composition of the product. The species selected to make potpourri are rose as the queen of the flowers and lavander as the carrier of fragrance.

• Keywords: rezano cvijeće; sušenje; potpuri; eterična ulja
• Keywords (english): cut flowers; drying; potpourri; essential oils
• Language: croatian
• URN:NBN: urn:nbn:hr:204:694328
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2021-04-08
• Created on: 2020-10-08 07:34:29