Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja

master's thesis

• Title (english): EFFECTS OF STORAGE TEMPERATURE AND TEA TREE OIL ON FRUIT QUALITY OF PEACHES DURING STORAGE
• Author: Ivan Blažon
• Mentor: Tomislav Jemrić (mentor)
• Committee member: Martina Skendrović Babojelić (predsjednik povjerenstva)
• Committee member: Tomislav Jemrić (član povjerenstva)
• Committee member: Marko Vinceković (član povjerenstva)
• Committee member: Goran Fruk (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Pomology); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Breskva (Prunus persica, B.) spada u klimakterijske plodove, no zbog kasnog nakupljanja tvari arome
mora se brati bliže dospjelosti što onemogućuje duži period čuvanja. Istraživano je djelovanje temperatura
čuvanja od 0°C i 5°C, te tretman esencijalnim uljem čajevca (Melaleuca alternifolia, L.) u koncentraciji
od 300 ml (0,26%) odnosno 600 ml (0,56%), na breskve sorte “Fayette” tijekom čuvanja u hladnjači s
normalnom atmosferom kroz 4 tjedna. U istraživanju se pratila promjena mase, tvrdoće, boje, indeksa
sočnosti, ukupnih kiselina, topljive suhe tvari i broj smežuranih i trulih plodova. S obzirom na
temperature čuvanja izmjerene su značajne razlike u promatranim parametrima. Tretmani esencijalnim
uljem pokazali su pozitivne rezultate poboljšanja parametara tvrdoće prilikom čuvanja na 5°C. Tretman
esencijalnim uljem čajevca nije imao značajnog utjecaja na ostale promatrane parametre. Čuvanje u
trajanju od 4 tjedna uzrokovalo je gubitkom mase ploda, smanjenjem ukupnih kiselina, povećanjem
topljive suhe tvari te značajnim brojem trulih i smežuranih plodova. Iz istraživanja se može zaključiti da
se breskve uspješnije mogu čuvati pri temperaturi od 0°C, te da tretman esencijalnim uljem čajevca može
poboljšati kakvoću breskve prilikom čuvanja na 5°C.

Abstract (english)

Peach (Prunus persica, B.) is a climacteric fruit, but because of its late accumulation of flavors it has to be picked closer to it’s ripening stage which makes long periods of preservation not possible. Effects of storage temperatures of 0°C and 5°C, and the treatment of tee tree essential oil (Melalecua alterniflia, L.) in concentrations of 300 ml (0,26%) and 600 ml (0.56%), on “Fayette” peach variety during storage in a normal atmosphere trough 4 weeks were studied. During the research changes in the mass, hardness, color, acidity, soluble solids and the number of puckered and rotten fruits, were measured. Depending on the temperature of storage there have been determined significant differences in the observed parameters.Treatments with essential oils showed positive results on enhancements of fruit hardness during storage on 5°C. Four weeks of storage resulted in loss of mass and total acids, increase in soluble solids, and has resulted in a large number of puckered and rotten fruits. Results of the research lead to the conclusion that peaches respond much better to storage on 0°C, and that the treatment with tee leaf essential oil can enhance some parameters of quality during storage on 5°C.

• Keywords: breskva; kakvoća ploda; temperatura čuvanja; esencijalno ulje; čajevac
• Keywords (english): peach; fruit quality; storage temperature; essential oil; tee tree
• Language: croatian
• URN:NBN: urn:nbn:hr:204:713075
• 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
• Created on: 2016-12-13 14:28:17