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Title:Vsebnost skupnih antocianinov v plodovih različnih genotipov malinjaka (Rubus idaeus L.)
Authors:Romih, Tjaša (Author)
Kristl, Janja (Mentor) More about this mentor... New window
Šiško, Metka (Co-mentor)
Files:.pdf VS_Romih_Tjasa_2019.pdf (853,39 KB)
MD5: C8BC2D9628AB9278E1F118951896759C
Work type:Bachelor thesis/paper (mb11)
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Maline so visoko cenjen sadež, predvsem zaradi aromatičnega okusa in pestre kemična sestave. Antocianini dajejo plodovom malin značilno rdečo barvo in jih ščitijo pred UV-žarki in napadi insektov. Namen naloge je bil raziskati vpliv genotipa malinjaka (Rubus idaeus L.), sušenja plodov z zamrzovanjem in toplotne obdelave plodov pri pripravi nektarja na vsebnost skupnih antocianinov. V raziskavo smo vključili 22 vzorcev različnih genotipov malinjaka. Vsebnost skupnih antocianinov v ekstraktih plodov in nektarju smo izmerili s pH diferencialno metodo. Plodovi primitivnih in kultiviranih genotipov malinjaka se niso značilno razlikovali v vsebnosti antocianinov. Sušenje z zamrzovanjem ni značilno vplivalo na vsebnost antocianinov, medtem ko je termična obdelava plodov pri pripravi nektarja značilno znižala vsebnost antocianinov v primerjavi z zamrznjenimi plodovi.
Keywords:Maline (Rubus idaeus L.), antocianini, zamrznjeni plodovi, nektar, plodovi, sušeni z zamrzovanjem, kultivirani genotipi, primitivni genotipi.
Year of publishing:2019
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License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
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:15.01.2019

Secondary language

Title:The Content of Total Anthocyanins in Fruits of Different Raspberry Genotypes (Rubus idaeus L.)
Abstract:Raspberries are a highly prized fruit, mainly because of their aromatic taste and their rich chemical composition. Anthocyanins give raspberries a characteristically red color and protect them against UV rays and insect attacks. The purpose of the research was to investigate the influence of the raspberry (Rubus idaeus L.) genotype, freeze-drying and the heat treatment of the fruit in nectar preparation on the content of total anthocyanins. In the study 22 samples of different raspberry genotypes were included. The content of total anthocyanins in fruit extracts and in extracts of nectar was measured using the pH differential method. Non-significant differences were observed in the total anthocyanins content between the fruits of primitive and cultivated raspberry genotypes. Freeze-drying did not significantly affect the content of anthocyanins. Thermal treatment of fruit in the preparation of nectar significantly reduced the content of anthocyanins compared to frozen fruits.
Keywords:Raspberry (Rubus idaeus L.), anthocyainins, frozen fruit, nectar, freeze-dried fruit, cultivated genotype, primitive genotype.


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