Postupci poslije berbe i tehnologija čuvanja plodova kivija

master's thesis

• Title (english): Postharvest procedures and preservation technology of kiwifruit
• Author: Marko Barbir
• Mentor: Goran Fruk (mentor)
• Committee member: Goran Fruk (predsjednik povjerenstva)
• Committee member: Tomislav Jemrić (član povjerenstva)
• Committee member: Marko Vinceković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Pomology); Zagreb
• Defense date and country: 2017-09-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Fruit Growing

Abstract

Cilj ovog istraživanja je na temelju prikupljene relevantne literature proučiti
postupke poslije berbe i tehnologiju čuvanja kivija. Odnosi se na skladištenje, bolesti,
fiziološke poremećaje, transport, tretmane i sve ostale čimbenike koji utječu na kvalitetu
ploda kivija nakon berbe i neposredno prije berbe, a mogu utjecati na kvalitetu tijekom
skladištenja.Utvrđeno je kako je čuvanje na niskim temperaturama imalo značajan utjecaj
na fizikalno-kemijska i nutritivna svojstva kivija čime se poboljšala kvaliteta, pojačala se
čvrstoća, škrob i sadržaj topljive suhe tvari uslijed nižeg disanja i proizvodnje etilena,
produžen je sami rok trajanja ploda bez ikakvih ozljeda ili promjene boje. Ustanovljeno
je kako je antioksidativno djelovanje znatno smanjeno nakon četiri mjeseca hladnog
skladištenja i kako hladno skladištenje ima negativan učinak na antioksidativno
djelovanje u plodu kivija. Zaključeno je kako tretman kalcijem i HRW tretman čine plod
prihvatljivijim zbog smanjenja brzine promjene boje i smanjenja truleži.
Ustanovljeno je da salicilna kiselina ima pozitivan utjecaj na postotak gubitka težine
ploda kivija i njegovo propadanje.
Također je ustanovljeno kako tretman etilenom ubrzava proces zrenja, na što je kivi
izrazito osjetljiv.

Abstract (english)

The aim of this study is to investigate post-harvest procedures and kiwi fruit
preservation techniques based on relevant literature collected. It relates to storage,
diseases, physiological disorders, transport, treatments and all other factors affecting the
quality of kiwi fruit after harvesting and just before harvesting that may affect the quality
during storage. It was established that low temperature storage had a significant impact
on the physico-chemical and nutritional properties of the kiwi fruit, which improved the
quality, strengthened starch and starch content of dry solids due to lower breathing and
ethylene production, extended the shelf-life itself without any injury or color change. It
has been found that antioxidant activity has been significantly reduced after four months
of cold storage and how cold storage has a negative effect on antioxidant activity in kiwi
fruit. It was concluded that calcium treatment and HRW treatment make the fruit more
acceptable by reducing the rate of change in color and decreasing rot.
It has been found that salicylic acid has a positive effect on the percentage of loss of kiwi
weight and its degradation.
It has also been found that treating with ethylene accelerates the ripening process, which
makes the kiwi extremely sensitive.

• Keywords: kivi; voće kivi; skladištenje; kvaliteta voća; boja voća; fiziološki poremećaji; senzorna analiza; pakiranje; fiziološki poremećaji i bolesti nakon berbe; salicilna kiselina
• Keywords (english): kiwi; kiwi fruit; storage; fruit quality; fruit color; phisiological dissorder; sensory analysis; packageing; physiological disorders and diseases after harvest; salicilic acid.
• Language: croatian
• URN:NBN: urn:nbn:hr:204:078237
• 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: 2017-12-05 09:15:39