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master's thesis
Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja
Zagreb: University of Zagreb, Faculty of Agriculture, 2016. urn:nbn:hr:204:713075
Blažon, Ivan
University of Zagreb
Faculty of Agriculture
Pomology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Blažon, I. (2016). Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:713075

Blažon, Ivan. "Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:713075

Blažon, Ivan. "Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:713075

Blažon, I. (2016). 'Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:713075

Blažon I. Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:204:713075

I. Blažon, "Utjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:204:713075

Metadata
TitleUtjecaj temperature čuvanja i ulja čajevca na kakvoću ploda breskve tijekom čuvanja
Title (english)EFFECTS OF STORAGE TEMPERATURE AND TEA TREE OIL ON FRUIT QUALITY OF PEACHES DURING STORAGE
AuthorIvan Blažon
MentorTomislav Jemrić (mentor)
Committee memberMartina Skendrović Babojelić (predsjednik povjerenstva)
Committee memberTomislav Jemrić (član povjerenstva)
Committee memberMarko Vinceković (član povjerenstva)
Committee memberGoran Fruk (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Pomology)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Breskva (Prunus persica, B.) spada u klimakterijske plodove, no zbog kasnog nakupljanja tvari arome mora se brati bliže dospjelosti što onemogućuje duži period čuvanja. Istraživano je djelovanje temperatura čuvanja od 0°C i 5°C, te tretman esencijalnim uljem čajevca (Melaleuca alternifolia, L.) u koncentraciji od 300 ml (0,26%) odnosno 600 ml (0,56%), na breskve sorte “Fayette” tijekom čuvanja u hladnjači s normalnom atmosferom kroz 4 tjedna. U istraživanju se pratila promjena mase, tvrdoće, boje, indeksa sočnosti, ukupnih kiselina, topljive suhe tvari i broj smežuranih i trulih plodova. S obzirom na temperature čuvanja izmjerene su značajne razlike u promatranim parametrima. Tretmani esencijalnim uljem pokazali su pozitivne rezultate poboljšanja parametara tvrdoće prilikom čuvanja na 5°C. Tretman esencijalnim uljem čajevca nije imao značajnog utjecaja na ostale promatrane parametre. Čuvanje u trajanju od 4 tjedna uzrokovalo je gubitkom mase ploda, smanjenjem ukupnih kiselina, povećanjem topljive suhe tvari te značajnim brojem trulih i smežuranih plodova. Iz istraživanja se može zaključiti da se breskve uspješnije mogu čuvati pri temperaturi od 0°C, te da tretman esencijalnim uljem čajevca može poboljšati kakvoću breskve prilikom čuvanja na 5°C.
Abstract (english)
Peach (Prunus persica, B.) is a climacteric fruit, but because of its late accumulation of flavors it has to be picked closer to it’s ripening stage which makes long periods of preservation not possible. Effects of storage temperatures of 0°C and 5°C, and the treatment of tee tree essential oil (Melalecua alterniflia, L.) in concentrations of 300 ml (0,26%) and 600 ml (0.56%), on “Fayette” peach variety during storage in a normal atmosphere trough 4 weeks were studied. During the research changes in the mass, hardness, color, acidity, soluble solids and the number of puckered and rotten fruits, were measured. Depending on the temperature of storage there have been determined significant differences in the observed parameters.Treatments with essential oils showed positive results on enhancements of fruit hardness during storage on 5°C. Four weeks of storage resulted in loss of mass and total acids, increase in soluble solids, and has resulted in a large number of puckered and rotten fruits. Results of the research lead to the conclusion that peaches respond much better to storage on 0°C, and that the treatment with tee leaf essential oil can enhance some parameters of quality during storage on 5°C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:713075
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 on2016-12-13 14:28:17