Your browser does not allow JavaScript!
JavaScript is necessary for the proper functioning of this website. Please enable JavaScript or use a modern browser.
|
|
SLO
|
ENG
|
Cookies and privacy
DKUM
EPF - Faculty of Business and Economics
FE - Faculty of Energy Technology
FERI - Faculty of Electrical Engineering and Computer Science
FF - Faculty of Arts
FGPA - Faculty of Civil Engineering, Transportation Engineering and Architecture
FKBV - Faculty of Agriculture and Life Sciences
FKKT - Faculty of Chemistry and Chemical Engineering
FL - Faculty of Logistic
FNM - Faculty of Natural Sciences and Mathematics
FOV - Faculty of Organizational Sciences in Kranj
FS - Faculty of Mechanical Engineering
FT - Faculty of Tourism
FVV - Faculty of Criminal Justice and Security
FZV - Faculty of Health Sciences
MF - Faculty of Medicine
PEF - Faculty of Education
PF - Faculty of Law
UKM - University of Maribor Library
UM - University of Maribor
UZUM - University of Maribor Press
COBISS
Faculty of Business and Economic, Maribor
Faculty of Agriculture and Life Sciences, Maribor
Faculty of Logistics, Celje, Krško
Faculty of Organizational Sciences, Kranj
Faculty of Criminal Justice and Security, Ljubljana
Faculty of Health Sciences
Library of Technical Faculties, Maribor
Faculty of Medicine, Maribor
Miklošič Library FPNM, Maribor
Faculty of Law, Maribor
University of Maribor Library
Bigger font
|
Smaller font
Introduction
Search
Browsing
Upload document
For students
For employees
Statistics
Login
First page
>
Show document
Show document
Title:
Vsebnost sladkorjev in organskih kislin v plodovih različnih genotipov malinjaka (Rubus idaeus l.)
Authors:
ID
Špes, Maša
(Author)
ID
Kristl, Janja
(Mentor)
More about this mentor...
ID
Kraner Šumenjak, Tadeja
(Comentor)
Files:
UN_Spes_Masa_2018.pdf
(228,45 KB)
MD5: 30FB708D490A47486DDCB5379C205088
PID:
20.500.12556/dkum/534ad238-0e76-45da-b667-9951aaf4e748
Language:
Slovenian
Work type:
Bachelor thesis/paper
Organization:
FKBV - Faculty of Agriculture and Life Sciences
Abstract:
Namen raziskave je bil določiti vsebnosti sladkorjev in organskih kislin v plodovih različnih genotipov malinjaka in ugotoviti kakšen je vpliv genotipa malinjaka (Rubus idaeus L.), toplotne obdelave plodov pri pripravi nektarja in sušenja z zamrzovanjem na vsebnost sladkorjev in organskih kislin. Koncentracije sladkorjev in organskih kislin smo določili s tekočinsko kromatografijo. Analizirali smo 21 različnih genotipov malinjaka. V plodovih malinjaka je prevladovala citronska kislina, najvišja vsebnost je bila v ekstraktih zamrznjenih malin s povprečno vrednostjo 91,0 mg/g suhe snovi. Po vsebnosti so sledile jabolčna, šikimska in fumarna kislina. V ekstraktih plodov, ki so bili sušeni z zamrzovanjem je bila vrednost citronske kisline v povprečju 87,2 mg/g suhe snovi, kar je značilno več kot v ekstraktih nektarja, kjer je bila vsebnost citronske kisline v povprečju 75,9 mg/g suhe snovi. Prevladujoč sladkor v ekstraktih zamrznjenih malin in plodov sušenih z zamrzovanjem je fruktoza s povprečno vrednostjo 104,2 mg/g suhe snovi in 102,8 mg/g suhe snovi.
Keywords:
maline
,
Rubus idaeus L.
,
sladkorji
,
organske kisline
,
nektar
,
zamrznjeni plodovi
,
plodovi sušeni z zamrzovanjem
Place of publishing:
Maribor
Year of publishing:
2018
PID:
20.500.12556/DKUM-71478
NUK URN:
URN:SI:UM:DK:WNFWNQDQ
Publication date in DKUM:
23.08.2018
Views:
2401
Downloads:
158
Metadata:
Categories:
FKBV
Cite this work
Plain text
BibTeX
EndNote XML
EndNote/Refer
RIS
ABNT
ACM Ref
AMA
APA
Chicago 17th Author-Date
Harvard
IEEE
ISO 690
MLA
Vancouver
:
ŠPES, Maša, 2018,
Vsebnost sladkorjev in organskih kislin v plodovih različnih genotipov malinjaka (Rubus idaeus l.)
[online]. Bachelor’s thesis. Maribor. [Accessed 3 April 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=71478
Copy citation
Average score:
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
(0 votes)
Your score:
Voting is allowed only for
logged in
users.
Share:
Similar works from our repository:
High temperature resistant fly-ash and metakaolin-based alkali-activated foams
Evaluation of locally available amorphous waste materials as a source for alternative alkali activators
Microwave irradiation of alkali - activated metakaolin slurry
Characterization of fly ash alkali activated foams obtained using sodium perborate monohydrate as a foaming agent at room and elevated temperatures
Particle size manipulation as an influential parameter in the development of mechanical properties in electric arc furnace slag-based AAM
Similar works from other repositories:
No similar works found
Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.
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:
17.08.2018
Secondary language
Language:
English
Title:
Sugar and Organic Acid Contents in Fruits of Different Raspberry Genotypes (Rubus idaeus L.)
Abstract:
The purpose of this research was to determine the content of sugars and organic acids in fruits of different raspberry (Rubus idaeus L.) genotypes and to evaluate the effects of genetic structure, thermal treatment, and freeze-drying on the content of sugars and organic acids. The concentrations of sugars and organic acids were determined using liquid chromatography. 21 different raspberry genotypes were investigated. The dominant acid in raspberry fruit was citric acid. The highest content of citric acid was determined in the extract of frozen fruits with an average value of 91.0 mg/g dry weight, followed by malic, shikimic and fumaric acid. The average citric acid content in extracts of freeze-dried fruits was 87.2 mg/g dry weight which was higher than the average content in extracts of nectar (75.9 mg/g dry weight). The most abundant sugar in frozen raspberry extracts and extracts of freeze-dried fruits was fructose with an average content of 104.2 mg/g and 102.8 mg/g (dry weight).
Keywords:
raspberry
,
Rubus idaeus L.
,
sugars
,
organic acids
,
nectar
,
frozen fruit
,
freeze dried fruit
Comments
Leave comment
You must
log in
to leave a comment.
Comments (0)
0 - 0 / 0
There are no comments!
Back
