Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke

undergraduate thesis

• Title (english): Effect of calcium and nitrogen foliar application on apples aroma profile
• Author: Tanja Pranjić
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2015-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Interdisciplinary Technical Sciences

Abstract

Jabuke sorte 'Discovery' su tijekom rasta bile tretirane dodatnim količinama kalcija i dušika. Tako tretirane jabuke su ubrane i skladištene na 1°C u normalnoj atmosferi na 3 mjeseca. Uzorci su pripremljeni prije i po završetka skladištenja. Svrha eksperimenta bila je uvidjeti kako kalcijeva i dušikova folijarna primjena, te čuvanje u normalnoj atmosferi utječu na sintezu aromatičnih tvari jabuke. Ukupno je identificirano i kvantificirano 15 hlapljivih spojeva. Folijarna primjena kalcija i dušika negativno je utjecala na sintezu estera, a pozitivno na sintezu alkohola. Skladištenjem uzoraka povećala se koncentracija alkohola, posebno 1-butanola, a koncentracija estera se smanjila u tretiranim jabukama. Nakon skladištenja sintetizirao se novi spoj, metil butanoat.

Abstract (english)

Apple variety 'Discovery' was treated with extra amounts of calcium and nitrogen during growth. Treated apples were harvested and stored at 1°C in normal atmosphere for 3 months. Samples were prepared before and after completionof the storage. The purpose of experiment was to see how calcium and nitrogen foliar application, with storage in normal atmosphere affects the synthesis of apple aromatic compounds. In total there are 15 identified and quantified volatile compounds. Foliar application of calcium and nitrogen had a negative effect on the synthesis of esters, and positive for the synthesis of alcohol. Storage of samples caused decreased concentration of alcohol, especially 1-butanol in treated apples. After storage new compound was synthesized, methyl butanoate.

• Keywords: jabuka; aroma; mineralna ishrana; kalcij; dušik
• Keywords (english): apple; aroma compound; mineral nutrition; calcium; nitrogen
• Language: croatian
• URN:NBN: urn:nbn:hr:159:046676
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2015-12-14 13:29:53