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Title:VPLIV NAČINA SKLADIŠČENJA NA SPREMINJANJE PARAMETROV KAKOVOSTI JABOLČNEGA SOKA
Authors:ID Gobec, Klavdija (Author)
ID Unuk, Tatjana (Mentor) More about this mentor... New window
Files:.pdf VS_Gobec_Klavdija_2014.pdf (1,51 MB)
MD5: 38E67A58B71CCE63437D6F9014E658D3
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:Med marcem in septembrom 2012 smo na FKBV izvajali poskus, s katerim smo želeli preučiti vpliv različnih pogojev skladiščenja na spreminjanje nekaterih parametrov kakovosti jabolčnega soka sorte 'Mutsu'. Spremljali smo spremembe barve soka (parameter L, a* in b*), topne suhe snovi (° Brix) in pH-vrednosti. Sok smo skladiščili na tri načine: sobna temperatura + svetloba, sobna temperatura + tema, hlajeno + tema, ki so hkrati predstavljali obravnavanja. Kot skladiščni pogoj, pri katerem je prišlo do najmanjših sprememb parametrov kakovosti jabolčnega soka, se je pokazalo skladiščenje pri sobni temperaturi in v temi (20–25 °C). Sobna temperatura je v času skladiščenja vplivala na preprečevanje spremembe barve jabolčnega soka, medtem ko vpliv svetlobe in nizke temperature na spreminjanje spremljanih parametrov kakovosti ni bil izrazit.
Keywords:jabolčni sok, skladiščenje, kakovost, temperatura, svetloba
Place of publishing:Maribor
Year of publishing:2014
PID:20.500.12556/DKUM-46691 New window
NUK URN:URN:SI:UM:DK:VKU3H5GM
Publication date in DKUM:01.12.2014
Views:2061
Downloads:260
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Secondary language

Language:English
Title:INFLUENCE OF DIFFERENT STORAGE CONDITIONS ON QUALITY CHANGES OF APPLE JUICE
Abstract:Between March and September 2012 we conducted an experiment, in which we wanted to examine the influence of the way of storage, on parameter changes of the quality of apple juice cv. 'Mutsu'. We monitored the changes in the color of the juice (parameter L, a* and b*), soluble dry matter (° Brix) and pH-values. The juice was stored in three different ways (room temperature + light, room temperature + dark, chilled + dark) which also represented treatments. Results showed, that storage at room temperature and in the dark (20–25 °C) is the condition where is the differents of quality parameters is lowest. The room temperature in storage prevented further changes in color of the apple juice, while the effect of the light and low temperature was not as significant on the investigated parameters.
Keywords:apple juice, storage, quality, temperature, light


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