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Title:Vpliv elektrolizirane oksidativne vode na ohranjanje kakovosti plodov jagode (Fragaria x ananassa Duch.)
Authors:ID Unuk, Tatjana (Author)
ID Baškovč, Tanja (Author)
ID Vidmar, Gaj (Author)
ID Vogrin, Andrej (Author)
ID Tojnko, Nina (Author)
Files:.pdf RAZ_Unuk_Tatjana_2026.pdf (5,14 MB)
MD5: 1E10A861EA46F2BA67A70AA2E094D23B
 
URL https://journals.um.si/index.php/anali-pazu/article/view/6277
 
Language:Slovenian
Work type:Scientific work
Typology:1.01 - Original Scientific Article
Organization:FKBV - Faculty of Agriculture and Life Sciences
UZUM - University of Maribor Press
FNM - Faculty of Natural Sciences and Mathematics
Abstract:Jagoda je sadna vrsta s hitro pokvarljivimi plodovi, zato pridelovalci iščejo načine za izboljšanje njihove skladiščne obstojnosti. Namen raziskave je bil preveriti vpliv elektrolizirane oksidativne vode (EOV) na mikrobno in fiziološko stabilizacijo plodov ter njihovo senzorično kakovost. Raziskava je bila izvedena v ekološkem nasadu sorte "Clery", pri čemer sta bila preizkušena dva načina aplikacije (škropljenje, potapljanje) in dve koncentraciji EOV (4 % in 8 %). Rezultati so pokazali, da sta spol in starost pokuševalcev vplivala na senzorične ocene plodov, medtem ko enkratna aplikacija EOV ni pomembno izboljšala skladiščne obstojnosti. Kot ključni dejavnik za omejevanje mikrobne aktivnosti se je ponovno izkazala temperatura skladiščenja.
Keywords:jagoda, skladiščenje, mikrobiološka aktivnost, kakovost, senzorična vrednost, kakovost
Publication status:Published
Publication version:Version of Record
Publication date:31.07.2026
Year of publishing:2026
Number of pages:str. 1-20
Numbering:Letn. 16, št. 1/2
PID:20.500.12556/DKUM-99466 New window
UDC:634.75:664.8.03
ISSN on article:2232-416X
COBISS.SI-ID:287798019 New window
DOI:10.18690/analipazu.16.1-2.1-20.2026 New window
Publication date in DKUM:18.08.2026
Views:212
Downloads:11
Metadata:XML DC-XML DC-RDF
Categories:Misc.
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Record is a part of a journal

Title:Anali PAZU
Publisher:Združenje Pomurska akademsko znanstvena unija, Združenje Pomurska akademsko znanstvena unija, Univerzitetna založba Univerze v Mariboru
ISSN:2232-416X
COBISS.SI-ID:257553152 New window

Licences

License:CC BY 4.0, Creative Commons Attribution 4.0 International
Link:http://creativecommons.org/licenses/by/4.0/
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:31.07.2026

Secondary language

Language:English
Title:Influence of electrolyzed oxidizing water (EOV) on the preservation of strawberry (Fragaria × ananassa Duch.) fruit quality
Abstract:Strawberry is a highly perishable fruit crop, prompting growers to seek methods for improving its postharvest storage potential during cultivation. The aim of this study was to evaluate the effect of electrolyzed oxidative water (EOW) on the microbial and physiological stabilization of strawberry fruits and their sensory quality. The experiment was conducted in an organic plantation of the "Clery" cultivar, where two application methods (spraying and fruit dipping) and two EOW concentrations (4% and 8%) were tested. The results showed that the gender and age of the assessors significantly influenced sensory evaluations, whereas a single EOW application did not significantly improve fruit storage performance. Storage temperature was confirmed as the primary factor affecting microbial activity and postharvest preservation.
Keywords:strawberry, storage, microbial activity, quality, sensorial evaluation, quality


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  1. Anali PAZU

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