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Scientific paper - Review paper
Dorada i skladištenje krumpira
Glasnik Zaštite Bilja, 45. (2022), 6.; 110-115. https://doi.org/10.31727/gzb.45.6.11
Matin, Ana; Špelić, Karlo; Radić, Tajana; Vašarević, Tomislav; Matin, Božidar

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Matin, A., Špelić, K., Radić, T., Vašarević, T. & Matin, B. (2022). Dorada i skladištenje krumpira. Glasnik Zaštite Bilja, 45.. (6.), 110-115. doi: 10.31727/gzb.45.6.11

Matin, Ana, et al. "Dorada i skladištenje krumpira." Glasnik Zaštite Bilja, vol. 45., no. 6., 2022, pp. 110-115. https://doi.org/10.31727/gzb.45.6.11

Matin, Ana, Karlo Špelić, Tajana Radić, Tomislav Vašarević and Božidar Matin. "Dorada i skladištenje krumpira." Glasnik Zaštite Bilja 45., no. 6. (2022): 110-115. https://doi.org/10.31727/gzb.45.6.11

Matin, A., et al. (2022) 'Dorada i skladištenje krumpira', Glasnik Zaštite Bilja, 45.(6.), pp. 110-115. doi: 10.31727/gzb.45.6.11

Matin A, Špelić K, Radić T, Vašarević T, Matin B. Dorada i skladištenje krumpira. Glasnik Zaštite Bilja [Internet]. 2022 [cited 2024 November 23];45.(6.):110-115. doi: 10.31727/gzb.45.6.11

A. Matin, K. Špelić, T. Radić, T. Vašarević and B. Matin, "Dorada i skladištenje krumpira", Glasnik Zaštite Bilja, vol. 45., no. 6., pp. 110-115, 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:204:762807. [Accessed: 23 November 2024]

Metadata
Title (croatian)Dorada i skladištenje krumpira
Title (english)Potato processing and storage
AuthorAna Matin
AuthorKarlo Špelić
AuthorTajana Radić
AuthorTomislav Vašarević
AuthorBožidar Matin
Author's institutionUniversity of Zagreb
Faculty of Agriculture
Author's institutionUniversity of Zagreb
Faculty of Forestry and Wood Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract (english)
Potato (Solanum tuberosum L.) historically has been an important source of food in the world. In order for potatoes to be used throughout the year, it is necessary to preserve their physical and chemical properties by processing them. Potato processing includes drying, cleaning, sorting and processing into finished products. After the potato harvest, they are cleaned of soil and impurities, healthy and well-cleaned potato goes to the storage. Potatoes are stored in temporary and permanent warehouses at the optimal storage temperature. By maintaining optimal consditions in the warehouses, which include monitoring of temperature, humidity and air composition, losses are reduced to the smallest possible extent (about 3.7%), and the potato maintain a satisfactory quality. Accordingly, the aim of this paper is to determine and provide an overview of the most favorable way of processing and storing potatoes.
Abstract (croatian)
Krumpir (Solanum tuberosum L.) je kroz povijest bio važan izvor hrane u svijetu. Kako bi se krumpir mogao koristiti kroz cijelu godinu potrebno je očuvati njegova fizikalna i kemijska svojstva doradom. U doradu krumpira pripada sušenje, čišćenje, sortiranje i preradu u gotove proizvode. Nakon berbe krumpira gomolji se čiste od zemlje i primjesa, dok zdravi i kvalitetno očišćeni gomolji odlaze na skladištenje. Krumpir se čuva u privremenim i stalnim skladištima na optimalnoj temperaturi skladištenja. Održavanjem optimalnih uvjeta u skladištima koji obuhvaćaju praćenje temperature, vlažnosti i sastava zraka smanjuju se gubici na najmanju moguću mjeru (oko 3,7 %), a gomolji održavaju i zadovoljavajuću kvalitetu. Slijedom navedenog, cilj ovog rada je utvrditi i dati pregled za najpovoljniji način dorade i skladištenja krumpira
Keywords (english)
Keywords (croatian)
Languagecroatian
Publication typeScientific paper - Review paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleGlasnik Zaštite Bilja
Numberingvol. 45., no. 6., pp. 110-115
p-ISSN0350-9664
e-ISSN2584-3265
DOIhttps://doi.org/10.31727/gzb.45.6.11
URN:NBNurn:nbn:hr:204:762807
Publication2022
Document URLhttps://hrcak.srce.hr/287459
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2024-01-17 07:44:22