Vaš brskalnik ne omogoča JavaScript!
JavaScript je nujen za pravilno delovanje teh spletnih strani. Omogočite JavaScript ali pa uporabite sodobnejši brskalnik.
Nacionalni portal odprte znanosti
Odprta znanost
DiKUL
slv
|
eng
Iskanje
Brskanje
Novo v RUL
Kaj je RUL
V številkah
Pomoč
Prijava
Apple (Malus domestica Borkh.) cultivar 'Majda', a naturally non-browning cultivar : an assessment of its qualities
ID
Čebulj, Anka
(
Avtor
),
ID
Vanzo, Andreja
(
Avtor
),
ID
Hladnik, Jože
(
Avtor
),
ID
Kastelec, Damijana
(
Avtor
),
ID
Vrhovšek, Urška
(
Avtor
)
PDF - Predstavitvena datoteka,
prenos
(2,49 MB)
MD5: 68F65D25FDB9E35D2511F0B4000EADE6
URL - Izvorni URL, za dostop obiščite
https://www.mdpi.com/2223-7747/10/7/1402
Galerija slik
Izvleček
Browning of apple and apple products has been a topic of numerous research and there is a great number of methods available for browning prevention. However, one of the most efficient ways, and the one most acceptable for the consumers, is the selection of a non-browning cultivar. Cultivar ‘Majda’ is a Slovenian cultivar, a cross between ‘Jonatan’ and ‘Golden Noble’. In this study, it was thoroughly examined and compared to the well-known cultivar ‘Golden Delicious’ with the aim to decipher the reason for non-browning. We have determined the content of sugars, organic acids, vitamin C, glutathione and phenolics in apple flesh, with the addition of phenolic content in apple peel and leaves. The change in color in halves and pomace was also measured and the activity of peroxidase (POX) and polyphenol oxidase (PPO) were determined. Additionally, the analyses of flesh were repeated post-storage. The most prominent results were high acidity (malic acid), low phenol content, especially hydroxycinnamic acid and flavan-3-ol content of cultivar ‘Majda’ in comparison to ‘Golden Delicious’, and no difference in PPO activity between cultivars. After the overview of the results, we believe that both low phenol content and high reduced glutathione content impact the non-browning characteristics of cultivar ‘Majda’.
Jezik:
Angleški jezik
Ključne besede:
non-browning
,
polyphenol oxidase
,
phenolics
,
vitamin C
,
glutathione
,
Malus domestica Borkh.
Vrsta gradiva:
Članek v reviji
Tipologija:
1.01 - Izvirni znanstveni članek
Organizacija:
BF - Biotehniška fakulteta
Status publikacije:
Objavljeno
Različica publikacije:
Objavljena publikacija
Leto izida:
2021
Št. strani:
17 str.
Številčenje:
Vol. 10, iss. 7, art. 1402
PID:
20.500.12556/RUL-136006
UDK:
634.11/.12
ISSN pri članku:
2223-7747
DOI:
10.3390/plants10071402
COBISS.SI-ID:
69911299
Datum objave v RUL:
06.04.2022
Število ogledov:
850
Število prenosov:
123
Metapodatki:
Citiraj gradivo
Navadno besedilo
BibTeX
EndNote XML
EndNote/Refer
RIS
ABNT
ACM Ref
AMA
APA
Chicago 17th Author-Date
Harvard
IEEE
ISO 690
MLA
Vancouver
:
Kopiraj citat
Objavi na:
Gradivo je del revije
Naslov:
Plants
Skrajšan naslov:
Plants
Založnik:
MDPI
ISSN:
2223-7747
COBISS.SI-ID:
523345433
Licence
Licenca:
CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:
http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:
To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
Začetek licenciranja:
09.07.2021
Projekti
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P4-0133
Naslov:
Trajnostno kmetijstvo
Financer:
Drugi - Drug financer ali več financerjev
Program financ.:
Republic of Slovenia, Ministry of Education, Science and Sport
Številka projekta:
Raziskovalci-2.1-KIS-952049
Financer:
EC - European Commission
Program financ.:
European Regional Development Fund
Podobna dela
Podobna dela v RUL:
Podobna dela v drugih slovenskih zbirkah:
Nazaj