Utjecaj toplinskih tretmana na kvalitetu bresaka tijekom skladištenja

master's thesis

• Title (english): Effects of heat treatment of postharvest quality of peaches
• Author: Martina Lovrić
• 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: 2010-05-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U cilju produženja trajnosti breskve se prije skladištenja mogu podvrgnut kratkom i relativno blagom toplinskom tretmanu. Tako tretirane breskve ponekad pokazuju i određene nepoželjne osobine kao sto je crvenilo mesa. Cilj ovog rada bio je ispitati utjecaj tretmana od 45 oC u trajanju 24 minute; 48 oC u trajanju 6 minuta i 52oC u trajanju 2 minute, i skladištenja 2 i 4 tjedna na breskve sorte Fantasia. Na tako tretiranim breskvama određivana su fizikalno-kemijska svojstva, količina ukupnih karotenoida, antocijana i količina pektina topljivog u vodi, oksalatu i lužini. U breskvama sa crvenilom mesa ustanovljena je povećana količina antocijana, dok se količina karotenoida smanjuje. Količina antocijana i karotenoida nakon skladištenja najbolje su očuvane toplinskim tretmanom na 48 oC, dok su pektini najbolje očuvani nakon toplinskog tretman na 52 oC.

Abstract (english)

Aiming at the extension of post harvest shelf life, peaches can be pre-storaged and heat treated. However, heat treatments may show side effects such as flesh redness. The purpose of here presented work was to study the effects of treatment conducted on 45 °C lasting 24 minutes, on 48 °C lasting 6 minutes and on 52°C lasting 2 minutes, as well as the effects of the storage period lasting 2 and 4 weeks on „Fantasia“ peaches. These peaches were subjected to the chemical and physical analysis, the analysis concerning the carotenoid and anthocyanin content, and the content of pectin fractions. Peaches with flesh redness contained higher amount of anthocyanins while the content of carotenoids was lower. The amount of anthocyanins and carotenoids was best preserved at the temperature of 48 °C, while the content of pectins was best preserved at the temperature of 52°C.

• Keywords: breskva; toplinski tretman; skladištenje; karotenoidi; antocijani; pektini
• Keywords (english): peach; heat treatment; storage; carotenoids; anthocyanins; pectins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:683327
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-25 08:03:23