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Title:Vpliv stopnje zrelosti na vsebnost sladkorjev in sorbitola v slivah
Authors:Kosi, Sabina (Author)
Kristl, Janja (Mentor) More about this mentor... New window
Unuk, Tatjana (Co-mentor)
Files:.pdf UNI_Kosi_Sabina_2011.pdf (534,62 KB)
MD5: 8551A2CF37971C6B34C293AD3AEC3562
 
Language:Slovenian
Work type:Undergraduate thesis (m5)
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Namen raziskave je bil določiti vsebnost sladkorjev (fruktoze, glukoze, saharoze) in sorbitola v času zorenja različnih sort sliv ('Hanita', 'Tophit', 'Valor'). Vsebnost sladkorjev in sorbitola smo določali s tekočinsko kromatografijo (HPLC) in RI-detekcijo. Med zorenjem vsebnost topne suhe snovi (TSS) pri vseh sortah narašča, medtem ko vsebnost skupnih kislin (TA) pada. Pri optimalni zrelosti vsebujejo slive največji delež saharoze (51,4 mg/g–58,6 mg/g), sledita ji glukoza (31,5 mg/g–45,4 mg/g) in sorbitol (24,2 mg/g–31,4 mg/g), najmanj pa vsebujejo fruktoze (17,8 mg/g–19,4 mg/g). Koncentracije glukoze, fruktoze in sorbitola kažejo rahel padec med zorenjem, ne da bi to vplivalo na koncentracijo skupnih sladkorjev, saj se je v enakem času koncentracija saharoze povečala. Razlike med posameznimi sladkorji, glede na to, da so bile vse sorte vzorčene na isti lokaciji in pridelane na podoben način, lahko pripišemo genetski variabilnosti in z njo povezanimi razlikami v biosintezi sladkorjev in sorbitola.
Keywords:sliva (Prunus domestica L.), sladkorji, sorbitol, zorenje
Year of publishing:2011
Source:Maribor
NUK URN:URN:SI:UM:DK:S3IGWQKA
Views:2311
Downloads:151
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Categories:FKBV
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Secondary language

Language:English
Title:The effect of ripening stage on the sugar and sorbitol content in plums
Abstract:The aim of the study was to determine the contents of fructose, glucose, sucrose and sorbitol in fruits of different plum cultivars ('Hanita', 'Tophit', 'Valor') during the ripening period. Sugars and sorbitol were measured by using HPLC and refractive index (RI) detector. The total soluble solids (TSS) contents increased in all studied cultivars, while titratable acidities (TA) decreased during the fruit ripening period. At the commercial ripeness stage, plums contained the largest proportion of sucrose (51,4 mg/g–58,6 mg/g), followed by glucose (31,5 mg/g–45,4 mg/g) and sorbitol (24,2 mg/g–31,4 mg/g), while the content of fructose was the lowest (17,8 mg/g–19,4 mg/g). The contents of glucose, fructose and sorbitol slightly decreased during the ripening period, but the content of total sugars remained more or less the same since in the same period the content of sucrose significantly increased. Regarding the fact that plum cultivars were grown at the same location under the same horticultural practices, the established differences in sugars could be ascribed to genetic variability causing the differences in biosynthesis of sugars and sorbitol.
Keywords:plum (Prunus domestica L.), sugars, sorbitol, ripening


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