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Title:Vpliv nizkih temperatur na kvantitativno sestavo sladkorjev v gomoljih različnih slovenskih sort krompirja
Authors:ID Hrovat, Valentina (Author)
ID Urbanek Krajnc, Andreja (Mentor) More about this mentor... New window
ID Grobelnik Mlakar, Silva (Comentor)
Files:.pdf VS_Hrovat_Valentina_2018.pdf (1,20 MB)
MD5: A9448CE74CA223FDBD21BE271F4D47AD
PID: 20.500.12556/dkum/946ee785-731c-4273-a79c-0723089cc2aa
 
Language:Slovenian
Work type:Bachelor thesis/paper
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Temperatura skladiščenja krompirja je ključna za ohranjanje kakovosti z vidika vsebnosti škroba in prisotnosti enostavnih sladkorjev. V diplomskem delu smo obravnavali vpliv dveh temperaturnih režimov (4 °C, 8 °C) skozi obdobje 41 dni pri štirih različnih sortah ('Désirée', 'Pšata', 'KIS Sora', 'KIS Krka'). Pri 4 °C smo opazili sortno občutljivost. Ena najbolj občutljivih sort je bila 'KIS Krka' z vidika ohranjanja vsebnosti škroba. Pri tej sorti se je razgradilo največ škroba v saharozo, glukozo in fruktozo. Najmanj občutljiva sorta je bila 'Désirée'. Vsebnost škroba pri 'KIS Krki' se je skozi obdobje skladiščenja pri 4 °C znižala za 13 %, enostavni sladkorji so narasli, in sicer saharoza za kar 200-krat, glukoza in fruktoza za 14-krat. Pri sorti 'Désirée' se je vsebnost škroba pri skladiščni temperaturi 4 °C skozi obdobje znižala za 21 %, saharoza je narasla za 14-krat, glukoza za 2.2-krat in fruktoza za 2.4-krat. Na podlagi rezultatov diplomskega dela smo ugotovili, da je najprimernejša temperatura skladiščenja 8 °C, kot bolj tolerantna slovenska sorta z vidika slajenja se je izkazala sorta Sora.
Keywords:Slajenje, Krompir, Škrob, Saharoza, Enostavni sladkorji
Place of publishing:Maribor
Year of publishing:2018
PID:20.500.12556/DKUM-71010 New window
NUK URN:URN:SI:UM:DK:KKSJR2VP
Publication date in DKUM:09.07.2018
Views:1135
Downloads:116
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FKBV
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:29.06.2018

Secondary language

Language:English
Title:The impact of low temperatures on the quantitative sugar content in tubers of different slovenian potatoe varieties
Abstract:The storage temperature of the potato is of key importance for maintaining quality in terms of the starch content and the presence of simple sugars. In the presented diploma thesis, we analysed the influence of two temperature regimes (4 C, 8 C) over a period of 41 days in four different potato varieties ('Désirée', 'Pšata', 'KIS Sora', 'KIS Krka'). By analysing the conversion of starch to single sugars, a significant difference in sensitivity to low temperatures was observed among the varieties at 4°C. One of the most sensitive varieties was 'KIS Krka' from the point of view of maintaining the content of starch over the period of sampling. In this variety, most starch is degraded into sucrose, glucose, and fructose at 4°C. The starch content decreased by 13% over the storage period at 4°C; simple sugars increased by 200-fold, glucose and fructose by 14-fold. The least sensitive variety was 'Désirée'. For the 'Désirée' variety, the starch content decreased by 20.6% over the storage period at a storage temperature of 4°C, sucrose increased by 14-fold, glucose by 2.2-fold, and fructose by 2.4-fold. Based on the presented results, we found that the most suitable storage temperature for potatoes is 8°C. The most tolerant Slovenian varieties from the viewpoint of sweetening was 'Sora'.
Keywords:Low temperature sweetening, Potato, Starch, Saccharose, Monosaccharides


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