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Vpliv svetlobe LED diod na izbrane parametre kakovosti kakija med skladiščenjem
Kumer, Urška (Author), Vidrih, Rajko (Mentor) More about this mentor... This link opens in a new window

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Abstract
Med skladiščenjem kakija (Diospyros kaki Thunb.) prihaja do številnih fizioloških sprememb, ki se lahko odražajo kot sprememba kakovosti in posledično sprejemljivosti pri potrošnikih. Živilska industrija želi podaljšati omejen rok uporabnosti kakijev in hkrati ohraniti visoko kakovost plodov tudi z uporabo alternativnih metod skladiščenja, kamor uvrščamo svetlobo LED diod. V diplomskem delu nas je zanimalo, do kakšnih fizioloških sprememb pride, če med skladiščenjem kakije obsevamo s svetlobo LED diod različnih valovnih dolžin. Po obiranju smo plodove kakija skladiščili v komorah pri temperaturi 8 °C in jih šest dni osvetljevali z LED svetlobo valovnih dolžin 420 nm, 450 nm, 640 nm in 720 nm. Opravili smo meritve barvnih parametrov L*a*b*, trdote, vsebnosti suhe snovi in izgube mase tekom šestdnevnega obsevanja. Rezultati kažejo, da skladiščenje pod svetlobo LED diod privede do sprememb v preučevanih parametrih kakovosti. Največje spremembe so bile spremembe v barvi v primeru uporabe modre svetlobe z valovno dolžino 420 nm. Kakiji, skladiščeni pod modro svetlobo, so imeli višjo vrednost ?E kot tisti, ki so bili skladiščeni pod rdečo svetlobo ali v temi. Kakiji so se tekom skladiščenja tudi močno zmehčali, še posebej tisti, ki smo jih skladiščili pod modro svetlobo.

Language:Slovenian
Keywords:skladiščenje sadja, kaki, Diospyros kaki Thunb., vpliv svetlobe, LED diode, tema, kakovost živil, barva, trdota, poobiralne spremembe
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2019
Publisher:[U. Kumer]
UDC:664.8.03:634.45:641.1:577.1
COBISS.SI-ID:5096568 Link is opened in a new window
Views:82
Downloads:34
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Secondary language

Language:English
Title:Effect of LED lights on the quality parameters of persimmon during storage
Abstract:
Storage of persimmon (Diospyros kaki Thunb.) leads to physiological changes which might result as a change of quality and consequently in the acceptance by the consumers. The food industry wants to prolong persimmon's limited shelf life and maintain its high quality also by the application of alternative storage methods such as light emitting diodes (LED). In this thesis, we wanted to find out what are the physiological changes during irradiation of persimmon with LED light of different wavelengths. After harvest persimmon fruit was kept in chambers at 8 °C and irradiated with different wavelengths of 420 nm, 450 nm, 640 nm and 720 nm for six days. We examined colour parameters L*a*b*, firmness, dry matter content and weight loss during 6 days of irradiation. Results showed that application of LED irradiation leads to change of all quality parameters studied here. The most pronounced were the changes in colour in case of the application of blue light at 420 nm. Persimmon fruit stored under blue light had higher ⠆E value in comparison to those stored under red light or in the dark. There was also a significant decrease in firmness, especially in fruits exposed to blue light.

Keywords:fruit storage, persimmon, Diospyros kaki Thunb., effect of lights, LEDs, darkness, food quality, colour, firmness, postharvest changes

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