Utjecaj toplinskih tretmana na smanjenje ozljeda od niskih temperatura tijekom čuvanja mandarine (Citrus reticulata)

master's thesis

• Title (english): Effect of heat treatments on reduction of chilling injuries during storage of mandarin fruit (Citrus reticulata)
• Author: Adisa Ćatić
• Mentor: Goran Fruk (mentor)
• Committee member: Goran Fruk (predsjednik povjerenstva)
• Committee member: Tomislav Jemrić (član povjerenstva)
• Committee member: Luna Maslov Bandić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Pomology); Zagreb
• Defense date and country: 2020-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Mandarina (Citrus reticulata Blanco) je zimzeleno stablo iz porodice ruta (Rutaceae). Latinsko ime roda Citrus potječe od grčke riječi kedros, a naziv mandarina potječe od mandarin. Mandarina je naziv za civilnog ili državnog činovnika u carskoj Kini, a i mandarinski je službeni kineski jezik. Mandarina raste na zimzelenom stablu, a može narasti i do tri metra. Porijeklom su iz istočne Azije (Kina, južni Vijetnam), a u Europu su donesene u 19. stoljeću.
Svakako se očekuje u budućnosti... More smanjenje proizvodnje kao posljedica visokih temperatura, što će dovesti i do poklapanja proizvodnje na obje hemisfere.
Za ovaj istraživački rad korišteno je 1200 komada mandarine sorte 'Chahara' iz doline Neretve. Istraživanje se baziralo na tretmanima mandarina na različitim temperaturama, te njezino čuvanje na 1 °C.
Nakon berbe plodovi mandarine su potapani i toplu vodu (46˚C, 48˚C i 50˚C) u trajanju od tri minute i čuvani 2 mjeseca na 1 °C. te su praćena sljedeća svojstva mandarine: masa, sadržaj topljive suhe tvari (SSC), sadržaj ukupnih kiselina (TA, njihov omjer SSC/TA, boja (L, a b, c, h) i stupanj ozljeda od niskih temperatura.
Rezultati istraživanja su pokazali postojanje značajnih razlika u srednjim vrijednostima izmjerenim u berbi te nakon 2 mjeseca čuvanja za sljedeće svojstva: masa, SSC, L, a, b, c i h. Za svojstva TA i SSC/TA nema značajnih razlika između srednjih vrijednosti u navedena dva termina mjerenja.
Dobiveni rezultati nakon čuvanja pokazali su da tretiranje mandarine nakon berbe i potapanjem u toplu vodu (46 °C, 48 °C i 50 °C) u trajanju od 3 minute nije utjecalo na slijedeća svojstva: TA, SSC/TA, L, h i stupanj ozljeda od niskih temperatura. Za ostala svojstva postoji statistički značajna razlika u dobivenim srednjim vrijednostima u različitim uvjetima tretiranja. Less

Abstract (english)

Mandarin (Citrus reticulata Blanco) is an evergreen tree from the Rutaceae family. The Latin name of the genus Citrus comes from the Greek word kedros, and the name mandarin comes from mandarin. Mandarin is the name for a civil or state official in imperial China, and Mandarin is the official Chinese language. Mandarin grows on an evergreen tree, and can grow up to three meters. They originated in East Asia (China, South Vietnam) and were brought to Europe in the 19th century.... More Production is certainly expected to decline in the future as a result of high temperatures, which will also lead to a coincidence of production in both hemispheres. For this research work was used 1200 pieces of mandarin variety 'Chahara' from the Neretva. The research was based on the treatment of mandarins at different temperatures, and its storage at 0 ° C.
After harvesting, the mandarin fruits were soaked in warm water (46˚C, 48˚C and 50˚C) for three minutes and stored for 2 months at 1 ° C. and the following properties of mandarin were monitored: mass, soluble dry matter content (SSC), total acid content, TA, their SSC / TA ratio, color (L, a b, c, h) and degree of injury from low temperatures.
The results of the study showed the existence of significant differences in the mean values measured at harvest and after 2 months of storage for the following traits: mass, SSC, L, a, b, c and h. For the TA and SSC / TA properties, there are no significant differences between the mean values in the two measurement terms.
The results showed that the treatment of mandarin after harvest and immersion in warm water (46 ° C, 48 ° C and 50 ° C) for 3 minutes did not affect the following properties: TA, SSC / TA, L, h and degree of injury from low temperature. For other properties there is a statistically significant difference in the obtained mean values in different treatment conditions. Less

• Keywords: mandarine; kvaliteta; čuvanje; tretman poslije berbe
• Keywords (english): mandarins; quality; storage; post-harvest treatment
• Language: croatian
• URN:NBN: urn:nbn:hr:204:468679
• 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: Access restricted to students and staff of home institution
• Created on: 2020-11-19 13:15:40