| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document

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
 
Language:Slovenian
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
Source:Maribor
NUK URN:URN:SI:UM:DK:SE2GCQZ5
Views:570
Downloads:58
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FKBV
:
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

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:15.01.2019

Secondary language

Language:English
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.


Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica