Kakvoća plodova jagode ovisno o sorti i duljini čuvanja

master's thesis

• Title (english): Quality of strawberry fruit depending on sort and lenght of keeping/preserving
• Author: Antonija Rubinić
• Mentor: Goran Fruk (mentor)
• Committee member: Goran Fruk (predsjednik povjerenstva)
• Committee member: Tomislav Jemrić (član povjerenstva)
• Committee member: Boris Duralija (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Pomology); Zagreb
• Defense date and country: 2017-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Fruit Growing

Abstract

U ovom istraživanju cilj je bio utvrditi mogudnosti kratkoročnog čuvanja plodova sorata 'Clery' i 'Joly'. Plodovi su čuvani u normalnoj atmosferi na 0 °C u Laboratoriju zavoda za vodarstvo, 5 i 10 dana. Kod plodova sorte 'Clery' uočavamo manji gubitak mase (kalo) nego kod sorte 'Joly'. Sorta 'Clery'je imala vedi sadržaj topljive suhe tvari (8,87 °Brix nakon 5 dana i 8,84 °Brix nakon 10 dana), a 'Joly' manji sadržaj (7,17 °Brix nakon 5 dana i 6,97 °Brix nakon 10 dana). Obje sorte su imale ukupnu kiselost 0,72%. Omjer topljive suhe tvari i ukupne kiselosti je značajno vedi kod sorte 'Clery' u odnosu na sortu 'Joly' kod oba vremena čuvanja. Nakon berbe plodovi sorte 'Clery' su bili tamniji od plodova sorte 'Joly'. Kod sorata vedu vrijednost (crveniju boju) imala je sorta 'Clery' (30,06). Nakon 5 dana plodovi sorte 'Clery' su bili tamniji. Zaključujemo da je sorta 'Clery' dala bolje rezultate u istraživanju kakvode plodova u odnosu na sortu 'Joly'.

Abstract (english)

In this research, aim was to determine possibilities of short term keeping of fruit cultivars „Clery“ and „Joly“. Fruits were kept in a normal atmosphere at 0 degrees Celsius in the Laboratory of Department of Pomology, between 5 and 10 days. In fruits of „Clery“ sort we observe lesser weight loss (kalo), than in „Joly“. Fruits of „Clery“ has a higher content of total soluble solide (8,87 °Brix after 5 days and 8,84 °Brix after 10 days), whereas „Joly“ has a lower content (7,17 °Brix after 5 days and 6,97 °Brix after 10 days). Both cultivars had a total acidity of 0,72%. Significantly greater ratio of „Clery“ is a result of higher content of total soluble solide compared to „Joly“. After harvest, fruits of „Clery“ were darker than „Joly“. Also compared, greater value (more red in color) had „Clery“ (30,06). After 5 days, fruits of „Clery“ were darker. We conclude that „Clery“ gave better result than „Joly“ sort.

• Keywords: jagoda; kvaliteta ploda; čuvanje; kemijska svojstva
• Keywords (english): strawberry; fruit quality; storage; chemical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:036355
• 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: 2017-11-22 13:26:02