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Vpliv kakovosti plodov oljk (Olea europea L.) na kakovost oljčnega olja
Cvetko, Monika (Author), Hudina, Metka (Mentor) More about this mentor... This link opens in a new window

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Abstract
Namen diplomske naloge je bil podrobneje spoznati dejavnike, ki vplivajo na kakovost oljk in kako ta vpliva na kakovost oljčnega olja. Oljka je tipična sredozemska rastlina. Če želimo pridelati kakovostne plodove, moramo skrbno načrtovati že postavitev nasada, kasneje pravilno obdelovati tla, gnojiti, opravljati redno rez in skrbeti za ustrezno varstvo rastlin pred boleznimi in škodljivci. Za olje največje kakovosti je potrebno tudi pri obiranju in predelavi plodov paziti, saj lahko hitro pride do napak. Ključnega pomena je, da plodovi po obiranju ostanejo nepoškodovani in da jih v najkrajšem času predelamo. Parametri, ki jih merimo in spremljamo pri določevanju kakovosti oljčnega olja so: vsebnost prostih maščobnih kislin, peroksidna vrednost, vsebnost skupnih fenolov, oksidativna stabilnost, UV absorpcija pri 232 in 270 nm, antioksidativna aktivnost in maščobno kislinska sestava. Za olja najvišje kakovosti – ekstra deviška oljčna olja je za ugotavljanje kakovosti potrebno opraviti tudi senzorično ocenjevanje. V oljčnem olju je zaželena čim večja vsebnost oleinske kisline ter antioksidantov (predvsem α- tokoferola) in čim manjša prisotnost prostih maščobnih kislin. Predelava ne kakovostnih plodov negativno vpliva na arome v oljčnem olju, pojavljajo se priokusi, kot so: črvivo, plesnivo, pregreto, zakisano, slanica, seno/les in vlažen les.

Language:Slovenian
Keywords:oljka, Olea europaea, kakovost oljčnega olja, sortiment, načini obiranja, skladiščenje
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[M. Cvetko]
UDC:634.63:631.526.32:631.55:631.559(043.2)
COBISS.SI-ID:9032569 Link is opened in a new window
Views:328
Downloads:93
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Secondary language

Language:English
Title:Influence of olive (Olea europaea L.) fruit quality on the quality of olive oil
Abstract:
The purpose of graduation thesis was to learn more about the factors that influence the quality of olive fruit and how it affects the quality of olive oil. Olive tree is a typical Mediterranean plant. But if we want to produce quality fruits, we must carefully plan the orchard design and planting of the orchard, later properly cultivate the soil, fertilize it, perform a regular pruning and take care of the appropriate plant protection against diseases and pests. For the best quality of oil, it is also important to take care of the harvesting and processing of the fruit, as mistakes can quickly occur. It is crucial that the fruit remain undamaged after harvest and that they are processed as soon as possible. The parameters that are measured and monitored for determining the quality of olive oil are: free fatty acid content, peroxide value, total phenol content, oxidative stability, UV absorption at 232 and 270 nm, antioxidant activity and fatty acid composition. For the highest quality of oils - extra virgin olive oils, sensory evaluation is also necessary for quality assessment. In olive oil, the highest oleic acid and antioxidant content (especially α-tocopherol) is desired and the presence of free fatty acids should be as low as possible. The processing of non-quality fruit has negative effects on the flavours of olive oil, and there are off taste such as: wormy, moldy, overheated, acidified, brine, hay/wood and moist wood.

Keywords:olive trees, Olea europaea, olive oil quality, assortment, harvesting method, storage

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