Utjecaj sušenja na promjenu intenziteta boje cvjetnih glavica hortenzije

master's thesis

• Title (english): Influence of drying on the change of the color intesity of hydrangeas flower heads
• Author: Anđela Pokrajčić
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Vesna Židovec (član povjerenstva)
• Committee member: Mateja Grubor (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Ornamental Plants, Landscape Architecture and Garden Art); Zagreb
• Defense date and country: 2021-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Hortenzija (Hydrangea spp.) je uglavnom grmolika vrsta koja se zbog svojih velikih
cvatova tradicionalno uzgaja u vrtovima. Jako je popularna kao cvijet za rez i koristi se u
različitim cvjetnim aranžmanima, a budući da je sušenje hortenzija jako jednostavno koristi se
i kao sušeno cvijeće. U radu je provedeno istraživanje utjecaja sušenja na promjenu
intenziteta boje cvjetnih glavica hortenzija.
Za potrebe istraživanja korištene su cvjetne glavice dvije vrste hortenzija različitih
boja. Bijele cvjetne glavice vrste Hydrangea arborescens, te roze i ljubičaste cvjetne glavice
vrste Hydrangea macrophylla. Cvjetne glavice su sušene na tri različite temperature (40°C,
50°C i 60°C).
Nakon procesa sušenja na temelju rezultata izrađene su jednadžbe sušenja, odnosno
utvrdio se gubitak vode iz cvjetnih glavica hortenzija. Na svježim i termički dorađenim
cvjetnim glavicama utvrđen je ukupan sadržaj pepela, proteina i intenzitet boje.
Rezultati istraživanja pokazali su kako je postupak dehidriranja odgovarajuća metoda
sušenja cvjetnih glavica hortenzija. Utvrđeno je da se s povećanjem temperature sušenja
povećavao sadržaj pepela i proteina. Tijekom sušenja došlo je do promjena u boji, a najveću
vrijednost imale su cvjetne glavice sušene pri temperaturi od 40°C.

Abstract (english)

Hydrangea (Hydrangea spp.) is a shrubby plant. Due to its enormous flowers it is
traditionally grown inside of gardens. It is very popular as a cut flower and as such is used in
various floral arrangements. The drying process of the flowers is very simple and that's why it
is also used as a dried flower. The paper investigates the influence of drying on the change in
the color intensity of hydrangea flower heads.
For the purposes of research, flower heads of different colours were used. Such as:
white (Hydrangea arborescens) and pink and purple flowers heads (Hydrangea macrophylla)
and they were dried on different temperatures (40°C, 50°C and 60°C).
After the drying process, based on the results, drying equations were developed and
the water loss from flowers heads is established. Total content of ash, proteins and colour
intensity of fresh and thermally processed flowers were determined.
The results of the research showed that the dehydration process is an appropriate
method of drying hydrangea flower heads. It was found, as the drying temperature increased
so did the ash and protein content. During drying there were color changes. Flower heads had
the highest value when they were dried at the 40°C.

• Keywords: hortenzija; cvjetne glavice; sušenje
• Keywords (english): hydrangea; flower heads; dryinig
• Language: croatian
• URN:NBN: urn:nbn:hr:204:814875
• 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: 2021-12-21 07:35:06