20.500.12556/DKUM-19878 Vpliv stopnje zrelosti na vsebnost sladkorjev in sorbitola v slivah The effect of ripening stage on the sugar and sorbitol content in plums 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. 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. sliva (Prunus domestica L.) sladkorji sorbitol zorenje plum (Prunus domestica L.) sugars sorbitol ripening true true false Slovenski jezik Angleški jezik Diplomsko delo 2011-09-01 16:50:49 2011-09-19 08:25:29 2022-04-13 15:43:54 2023-12-26 03:08:12 2011 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:S3IGWQKA UNI_Kosi_Sabina_2011.pdf UNI_Kosi_Sabina_2011.pdf 1 8551A2CF37971C6B34C293AD3AEC3562 208c17312637309f2f3a0a11b81c8078053422d92adff2ae83491c0aeb1293d4 7c35ca3d-7c05-11eb-bb7a-00155d0001ca 20.500.12556/dkum/799afb12-6e1d-48fd-8635-c2539da5b38e https://dk.um.si/Dokument.php?lang=slv&id=24305 Fakulteta za kmetijstvo in biosistemske vede 0 0 0