20.500.12556/RUL-101624 Izguba trpkosti pri kakiju (Diospyros kaki Thunb.) sort 'Kaki Tipo' in 'Rojo Brillante' Astringency loss in persimmon (Diospyros kaki Thunb.) cultivars 'Kaki Tipo' and 'Rojo Brillante' Kaki je tržno zelo zanimiva sadna vrsta, vendar je za večino sort potrebna umeditev kakija, saj postane šele takrat užiten. Edina izjema so sorte kakijev iz skupine PCNA (Polination Constant Non Astringent). V poskusu smo poskušali dvema sortama kakija ('Kaki Tipo', 'Rojo Brillante') odstraniti trpkost na 3 načine: z uporabo ogljikovega dioksida, etilena in jabolk. Poskus je potekal 7 dni. Plodovom smo izmerili maso ploda, trdoto mesa, barvo kožice, vsebnost skupnih sladkorjev in skupnih fenolov. Pri vseh treh obravnavanjih smo uspešno odstranili trpkost plodov kakija pri obeh obravnavanih sortah. Trpkost je najhitreje izgubil kaki v atmosferi z etilenom in ogljikovim dioksidom. Pri obravnavanju z ogljkovim dioksidom je bil kaki po treh dneh užiten in še vedno čvrst. Edina pomanjkljivost je bila, da se sorti 'Kaki Tipo' v tem obravnavanju ni kaj dosti spremenila barva kožice. Živo oranžna barva kožice je navadno pokazatelj zrelosti kakija, ki privablja kupce. Pri ostalih dveh metodah (etilen in jabolka) postane kaki užiten, ko se zmehča, in tudi barva plodov se hitreje spreminja. Sprememba vsebnosti sladkorjev se je med medenjem izrazila le pri sorti 'Rojo Brillante'. Masa ploda se ni spreminjala. Persimmon is a very interesting fruit species, but for the majority of varieties it is necessary de-astringency, as it becomes only then edible. The only exception is persimmon variety from the PCNA group (Pollination Constant Non Astringent). In the experiment we tried to remove astringency of two persimmon varieties ('Kaki Tipo', 'Rojo Brillante') in three ways: using carbon dioxide, ethylene and apples. The experiment took 7 days. We measured the fruit weight, flesh firmness, skin colour, total sugars content and total phenols. In all three treatments we successfully removed fruit astringency in both varieties. Astringency was lost the most quickly in the atmosphere with ethylene and carbon dioxide. In the treatment with carbon dioxide, some of fruit were edible and still firm after three days. The only disadvantage was that the variety 'Kaki Tipo' did not change skin colour in this treatment. A vibrant orange skin colour is usually an indicator of the maturity of persimmon that attracts customers. In the other two methods (ethylene and apples), persimmon becomes somewhat edible when it softens, and skin colour also changes rapidly. The change in the sugars content was only expressed during de-astringency in 'Rojo Brillante' variety. The fruit weight did not change. sadjarstvo kaki Diospyros kaki sorta trpkost fruit growing persimmon Diospyros kaki cultivar astringency true false false [G. Bizjak] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2018-06-22 07:45:02 2018-06-22 07:45:14 2022-08-14 03:45:25 0000-00-00 00:00:00 2018 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634.45:631.526.32(043.2) 151348 8992633 3003.pdf 3003.pdf 1 23EEADC08ECBFD1844AEDBE9FE58AD34 2f512c94652d585a6767816d8c2783a332612e42fb489f521346dad3254ddeb6 5589ef76-a1b5-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=111738 Biotehniška fakulteta 0 0 0