20.500.12556/RUL-174475 Vpliv tretiranja z modro LED svetlobo in vročo vodo na jabolka sorte Fuji, okužena s plesnijo vrste P. expansum Effect of treatment with blue LED light and hot water on Fuji apples infected with P. expansum V tej študiji smo se osredotočili na preučevanje učinkovitosti toplotne obdelave z vročo vodo (HWT, 48 °C, 10 minut) in izpostavitve modri LED svetlobi kot enemu od alternativnih pristopov za ohranjanje kakovosti jabolk med skladiščenjem. Med 119 dnevnim skladiščenjem smo na jabolkih sorte 'Fuji' merili kakovostne parametre (vsebnost suhe snovi, izgubo mase in trdote ter vsebnost fenolnih snovi). Znano je, da se kakovost jabolk med skladiščenjem slabša zaradi fizioloških sprememb in mikrobioloških bolezni. V ta namen smo raziskali, ali lahko HWT in modra LED svetloba učinkovito vplivata na parametre kakovosti plodov in razvoj plesni P. expansum. Ugotovili smo, da je HWT zavrla tvorbo etilena v zgodnjih fazah skladiščenja. Postopka obdelave nista prispevala k poslabšanju kakovosti jabolk, saj nismo zaznali negativnih učinkov na druge pomembne parametre kakovosti, kot so čvrstost plodov, izguba mase ali vsebnost skupnih topnih trdnih snovi (TSS). Izpostavljenost modri LED svetlobi je imela najbolj izrazit učinek na barvne lastnosti plodov – povzročila je potemnitev lupine, povečano nasičenost barve in povečano rdeče obarvanje. Vendar pa nismo zaznali jasnega učinka LED svetlobe na rast P. expansum, tvorbo mikotoksinov ali vsebnost fenolnih spojin. HWT prav tako ni zavrla rasti plesni, kar nakazuje, da je treba učinke teh tretmajev na patogene razlagati previdno. In this study, we focused on investigating the efficacy of hot water treatment (HWT, 48 °C, 10 min) and exposure to blue LED light as alternative approaches to preserve the quality of apples during storage. We studied changes in 'Fuji' apples stored for 119 days and measured quality parameters (dry matter content, weight loss, hardness loss, and phenolic content) during storage. It is known that the quality of apples deteriorates during storage due to physiological changes and microbiological diseases, therefore, we investigated whether hot water treatment (HWT) and blue LED light can effectively influence fruit quality parameters and P. expansum development. We found that HWT suppressed ethylene production in the early stages of storage. Importantly, we found no negative effects on other important quality parameters such as fruit firmness, weight loss or total soluble solids (TSS) content. Exposure to blue LED light had the most pronounced effect on the colour characteristics of the fruit - causing darkening of the peel, increased colour saturation and increased red pigmentation. However, we found no clear effect of LED light on P. expansum growth, mycotoxin production or phenolic content. HWT also did not suppress mould growth, suggesting that the effects of these treatments on pathogens should be interpreted with caution. jabolka sorta Fuji obdelava z vročo vodo modra LED svetloba P. expansum kakovostni parametri apples Fuji hot water treatment HWT blue LED light P. expansum quality parameters true false false [D. Jerič] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-10-03 07:16:28 2025-10-03 07:16:39 2025-11-23 03:57:45 0000-00-00 00:00:00 2025 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.8.03:634.11:632.4 267358 254348035 54392.pdf 54392.pdf 1 B7E1CC9A664919934907BAD40D18564D e05e251a3bd43db69b08e4f4f0a9599160df98964c19f30d4835e5fb60632edd f0747137-a017-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=219293 Biotehniška fakulteta 0 0 0