Parametri kakovosti pri ribezih (Ribes spp.) glede na položaj jagod v grozdu

Mulvaj-Kopani, Miren (author), Mikulič Petkovšek, Maja (mentor)

Neenakomerno zorenje jagod v grozdu je v pridelavi ribeza pogosta težava. V poskusu smo obravnavali tri sorte rodu Ribes in sicer črni ribez sorta 'Tsema', rdeči ribez sorta 'Rovada' in beli ribez sorta 'Blanka'. Poskus smo izvedli leta 2015. V poskusu smo raziskali parametre kakovosti glede na položaj jagod v grozdu (bazalni, srednji in apikalni). V tehnološki zrelosti smo nabrali plodove, razdelili grozd na tri dele in jih analizirali. Analizirali smo barvo, maso, trdoto, število in velikost jagod ter pH soka. S pomočjo HPLC-ja smo analizirali vsebnost sladkorjev, organskih kislin, askorbinske kisline in fenolnih snovi. Jagode na bazalnem delu (pri peclju) pri vseh treh sortah so imele večjo vsebnost sladkorjev, organskih kislin, askorbinske kisline in fenolnih snovi kot jagode na apikalnem delu grozda. V raziskavi smo ugotovili, da so jagode na bazalnem delu grozda boljše kakovosti kot jagode na apikalnem delu pri vseh treh sortah ribeza.

• Language: Slovenian
• Keywords: sadjarstvo, ribezi, položaj, deli, grozd, sladkorji, organske kisline, askorbinska kislina, fenolne snovi
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [M. Mulvaj-Kopani]
• Year: 2017
• PID: 20.500.12556/RUL-98571
• UDC: 634.721:543.612(043.2)
• COBISS.SI-ID: 8879225
• Publication date in RUL: 07.12.2017

Secondary language

• Language: English
• Title: Quality parameters of currants (Ribes spp.) regarding berry position in the cluster

Abstract

Successive ripening of the berries in the cluster is a common problem in production of currants. In experiment we studied three cultivars of Ribes genus. We studied black currant cultivar 'Tsema', red currant cultivar 'Rovada' and white currant cultivar 'Blanka'. Experiment was carried out in year 2015. In the experiment we studied quality parameters according to positon of berries in the cluster (basal, middle, and apical). Currants were harvested, then the cluster was cut in three parts and analysed. We analysed berry colour parameters, weight, firmness, number of berries, berry size and pH of juice. On HPLC we analysed content of sugars, organic acids, ascorbic acid and content of phenolics. Berries at the basal part of all three analysed cultivars had higher content of sugars, organic acids, ascorbic acid and phenolics in comparison to apical part of the cluster. In this study we confirmed that berries at the basal part of the currant cluster had better quality in comparison with berries at the apical part of the cluster within all three currant cultivars.

• Keywords: fruit growing, currants, position, quality, parts, cluster, sugars, organic acids, ascorbic acid, phenolics