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master's thesis
Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka'
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:459564
Trempetić, Gabriela
University of Zagreb
Faculty of Agriculture
Pomology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Trempetić, G. (2021). Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:459564

Trempetić, Gabriela. "Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:459564

Trempetić, Gabriela. "Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:459564

Trempetić, G. (2021). 'Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:459564

Trempetić G. Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:204:459564

G. Trempetić, "Pomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:459564

Metadata
TitlePomološka i fizikalno-kemijska svojstva ploda kruške sorte 'Tepka'
Title (english)Pomological and physiochemical properties of ‘Tepka’ variety fruits
AuthorGabriela Trempetić
MentorMartina Skendrović Babojelić (mentor)
Committee memberMartina Skendrović Babojelić (predsjednik povjerenstva)
Committee memberJana Šic Žlabur (član povjerenstva)
Committee memberMarin Mihaljević Žulj (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Pomology)
Zagreb
Defense date and country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Provedeno je istraživanje pomoloških (mase, visine, širine, indeksa oblika ploda, duljine i debljine peteljke) i fizikalno-kemijskih svojstava (tvrdoće, udjela topljive suhe tvari i ukupnih kiselina u plodu, odnosa topljive suhe tvari i ukupnih kiselina, kromatskih parametara osnovne boje kožice) plodova 12 stabala kruške sorte 'Tepka' na području Samoborskog gorja. Utvrđena su variranja u vrijednostima mase ploda, tvrdoće, sadržaja topljive suhe tvari i ukupnih kiselina koja ukazuju na mogućnost poboljšanja kakvoće ploda odgovarajućom tehnologijom uzgoja. Definicija parametara tehnološke zrelosti za preradu plodova u alkoholna pića otvorila bi mogućnost proširenja ponude na voćna vina, likere i octe. Zbog male tvrdoće u vrijeme pune zrelosti te izraženog sklada okusa, plodovi su pogodni za minimalnu preradu u voćne kašice i guste sokove. Kako bi se istraživana svojstva preciznije analizirala potrebno je uvođenje 'Tepke' u intenzivnu proizvodnju kojem prethodi proizvodnja kvalitetnog sadnog materijala.
Abstract (english)
A study of pomological (mass, height, width, fruit shape index, stem length and thickness) and physicochemical properties (hardness, soluble solids and total acids content in the fruit, the ratio of soluble solids and total acids and chromatic parameters of the fruit skin base color) of fruits from 12 pear trees of the variety 'Tepka' in the Samoborsko gorje area. Variations in the values of fruit weight, hardness, soluble solids and total acids content were detected, indicating the possibility of improving the quality of fruit with appropriate cultivation technology. The predefinition of the parameters of technological maturity for the processing of fruit into alcoholic beverages would open the possibility of expanding the production to fruit wines, liqueurs and vinegars. Due to the low hardness at the time of full ripeness and the prominent harmony of taste, the fruit is suitable for minimal processing into fruit purees and pulpy juices. In order to analyze the investigated properties more precisely, it is necessary to introduce 'Tepka' in intensive production, which is preceded by the production of quality planting material.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:459564
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-11-26 09:25:32