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Vpliv kratkotrajne toplotne obdelave z vodo na skladiščno sposobnost sadja
Jeseničnik, Janja (Author), Vidrih, Rajko (Mentor) More about this mentor... This link opens in a new window

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Abstract
Potapljanje sadja v toplo vodo je okolju in človeku prijazen način obdelave sadja. Kratkotrajno potapljanje sadja v toplo vodo pripomore k podaljšani življenjski dobi plodov in njihovemu daljšemu skladiščenju. Plodove lahko poleg potapljanja v vodo tudi ščetkamo. Optimalne temperature vode pri potapljanju sadja so od 40 do 55 °C. Po potapljanju sadja v toplo vodo plodovi ostanejo trši v primerjavi z nepotopljenimi plodovi. Moteno pa je sproščanje etilena iz sadja, ki se po potapljanju ustavi ali upočasni. Pri tem zmanjšamo tudi prisotnost mikroorganizmov in plesni ter posledično kasnejšega propadanja plodov. Potapljanje v toplo vodo je uspešno zavrlo rast rastlinske plesni Colletotrichum musae, ki pri ekoloških bananah povzroča antraknozo ter plesni Penicillium expansum (LINK) Thom, ki predstavlja problem pri jabolkih Zlati delišes. Zanimivo, da se antioksidativno delovanje plodov pri potapljanju poveča. Aktivnosti superoksid dismutaze in peroksidaze, sta se po potapljanju v toplo vodo zvišali. Potapljanje mandarin v toplo vodo je učinkovito znižalo akumulacijo ROS, katerih presežki, bi lahko delovali citotoksično. Med skladiščenjem sadja (predvsem tropskega) lahko prihaja do poškodb zaradi nizkih temperatur, ki pa se pri induciranem toplotnem šoku ne pojavijo oz. se pojavijo v zmanjšanem obsegu. Potapljanje sadja v vodo podaljša življenjsko dobo sadja in pripomore k daljšemu skladiščenju plodov.

Language:Slovenian
Keywords:sadje, toplotna obdelava, topla voda, skladiščenje, trdota, mikroorganizmi, etilen, encimi
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[J. Jeseničnik]
UDC:664.8.03:634.1/.7
COBISS.SI-ID:4948088 Link is opened in a new window
Views:126
Downloads:72
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Secondary language

Language:English
Title:Influence of short term water dipping on fruit storability
Abstract:
Hot water dipping is an environmentally and human-friendly way of treating fruits. Short-term hot water dipping contributes to the prolonged life of the fruits and their longer storage time. In addition to immersion into the water, the fruits can also be brushed. Fruit is immersed in water with optimal temperatures 40–55 °C. Hot water dipping significantly delay the decrease of fruit firmness during storage. The release of ethylene is also disturbed, which stops or slows down after immersion. There is also a decrease in the growth of microorganisms and molds, and consequently subsequent decline in fruits. Hot water dipping has successfully suppressed the growth of mold Colletotrichum musae, which causes anthracnose in organic bananas and mold Penicillium expansum (LINK) Thom, which is a problem for Golden Delicious apples. The antioxidant effects of enzymes become more intense, when it comes to hot water dipping. The activity of superoxide dismutase and peroxidase increased after hot water dipping. Hot water dipping also effectively reduced the accumulation of ROS, which action could be cytotoxic. Hot water dipping may control effectively chilling injury and decay especially for tropical fruits during extended storage.

Keywords:fruits, heat treatment, hot water, storage, firmness, microorganisms, ethylene, enzymes

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