ࡱ> {}z7 GNbjbjUU $7|7|"Gl----T-I2/L(0(0(0(0(06^0r0 ^H`H`H`H`H`H`H$MJ mLHQ~0(0(0~0~0H8(0(0H888~0f(0(0^H8~0^H8~8`9:>,>(0/ @_b%B*-7.> > H0I8>ReM7eM>8\tThe Possibilities of Mandarins Processing Branka Levaj, Verica Dragovi-Uzelac, Danijela Bursa, }eljka Lukeai, Mara Banovi, Karin Kova evi Gani, V. Bolan a, Maja Repaji, Nana Sklevicky Tadi, Barbara Smernjak Faculty of Food Technology and Biotechnology, Perottijeva 6, 10000 Zagreb, Croatia; e-mail: blevaj@pbf.hr Summary In the laboratory conditions were produced four different mandarins products: juice, low sugar marmalade, candied peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins several recipes of juice and low sugar marmalade were defined and prepared. The recipes of juice differ in the level of fruit contents, sugar and ascorbic acids. The recipes of marmalade differ in the level of fruit content and in kind of sugar which is added to marmalade (sucrose or fructose). The samples of candied peel and powder of dehydrated peel differ in process parameters: boiling time of peel before dehydration and candying, and temperature of sugar solutions during candying. According to sensory evaluation the best recipes were chosen and conducted to physical and chemical analysis. Obtained results show that mandarins could be row material for very different products high quality. Keywords: mandarins, processing, juice, low sugar marmalade, candied peel and dehydrated peel 1. Introduction Numerous studies concerning the chemical composition of Citrus, peel and pulp, have been reviewed, but not so many concerning to mandarin. Some of them reported flavonoid composition of mandarin (Mouly, P.P., 1996, Oufedjikh, H. at all, 1998) and some of them aroma components in peel oil (Dugo, 1994, Wilson, C. W. and Shaw, P. E, 1981, Lota, M.L. at all, 2001) or juice (Oht, Imagawa). Also, some studies have been concerned to processing of mandarin ( Cho). But in the literature there are no reports about Croatian mandarin. Croatia produced remarkable quantities of mandarins. It is grown in the Neretva valley where adequate climatic zone is. It is not possible to consume whole yield like fresh fruit but there is no strategy for processing of fruit. The current study is small contribution considered to processing of mandarins. It covers only a part of research work which has been done. Results of more detailed physical and chemical composition, especially flavonoid content, aroma components and antioxidative activity, influenced by processing of mandarin will be published, too. In focus of this study were four products: juice, marmalade, candied peel and powder of dehydrated peel. The aim was to find out, in laboratory conditions, satisfactoring recipes of juice and low sugar marmalade and to find out some processing parameters in producing candied peel and powder of dehydrated peel. Besides the usually physico chemical composition, total phenols and flavonoid glycosides in mandarin and final products were determined. 2. Material and methods 2.1. Raw materials 2.1.1. Fruit Fresh mandarin (Citrus reticulata) of the species Citrus unshiu and of the cultivar Kuno grown in Neretva valley was purchased in local market in Zagreb (Croatia). 2.1.2. Sugar Food grade commercial sucrose and fructose were used to produce low sugar marmalades. The same sucrose was used to produce nectars and to preparing sugar syrup for candying peel. 2.1.3. Gelling agent Low sugar marmalades were produced by adding Grinsted low ester and amidated pectin (Danisco Cultor). 2.1.4. Acidity Citric acid and ascorbic acid was added to juices. 2.2. Products preparation The peels were separated manually from fruits. Juice was extracted from fruits by juicer Eletrozzetta Juice was used for preparing nectars and marmalade. Peel was chopped into pieces of 0,5x 0,5 cm and was used for dehydration, candying and was added to marmalade. 2.2.1. Nectars and juice preparation Nectars/juice, with total dry matter 11,5%, were prepared by extracted and homogenized (by blender VaxSy - Zeppter) juice with 50, 65, 80 and 100 percent of fruit level, adequate proportion of sucrose and water, and 0,2% of citric acid. Each nectar (juice) had parallel sample with 0,01% ascorbic acid. 2.2.2. Marmalade preparation Marmalades differ in fruit level (6, 10 and 14% of fruit soluble solid in total soluble solid of marmalade) and kind of sugar (sucrose or fructose). Extracted juice was concentrated throughout a boiling process under atmospheric pressure to obtain approximately 20% soluble solid content then sugar was added. Process of cooking was continued with stirring and pectin solution was added few minutes before soluble solid content was 45%. Almost in the same time pieces of cooked peel was added, too. All six marmalades were put into glass jars and vials of Sulc pectinometer (Sulc, 1986.) then stored under refrigeration conditions (6oC) till analysis. 2.2.3. Candying procedure The peel pieces were cooked in boiling water 15, 30 or 60 minutes, cooled with water, put in the 20% sucrose solution on 22 or 65oC and kept 30 minutes. After each 30 minutes sucrose solution was changed with 10% more concentrated solution till 40% then with 15% more concentrated solution till 75%. 2.2.4. Drying procedure The peel pieces were cooked in boiling water 15, 30 or 60 minutes, cooled with water and put on the .. Drying was done in the chamber drier. Regime was 5 minutes/100oC, 5 minutes/90oC, 10 minutes/80oC, 25 minutes/70oC, 20 minutes/60oC, 5 minutes/50oC, 10 minutes/40oC, 5 minutes/30oC. Dried peels were powdered by VacSy-Zeppter and put into glass jars till analysis. 2.3. Analysis 2.3.1. Physicochemical parameters Dry matter, pH-value, total acidity (expressed as g citric acids/100 g sample) and sugars were determined in accordance with methods in literature (Tanner-Brunner). Soluble solids were determined by measuring the oBrix (Leica 7531L refractometer). 2.3.2. Phenols Total phenols were measured at 750 nm using the Folin-Ciocalteu reagent (Coseteng i Lee). Flavonoid glycosides were determined by spectrofotometric method according to Davis (RSK). 2.3.3. Sensory evaluation Panel sensory examined products (colour, texture, flavour and taste) by scoring test. The score scale was from 10 to 20. 2.3.4. Gel strength measurement Gel strength (gcm-2) of jams was measured (Sulc, 1986). Jams were kept at room temperature at least one hour before measuring. 3. Results and discussion Table 1. Physicochemical parameters in mandarin pulp and peel ParametersPulpPeelTotal solids (%)10,5428,26Soluble solids (%)10,000,01-*pH value3,574,70Total acidity (g/100g)1,090,110,18Reducible sugars (%)2,970Sucrose (%)6,930Total sugars (%)10,260Water soluble pectin fractions (mg GA/kg)283-*Oxalate soluble pectin fractions (mg GA/kg)344-*Alkali soluble pectin fractions (mg GA/kg)320-*Total phenols (mg/100g)65,00485,00Flavonoids glycosides (mg/100g)52,001128,00Essential oils (ml/)00,88 *soluble solids and pectic fractions were not determined in peel Determined physicochemical parameters of pulp and peel (Table1) were mostly in the same range as data from literature (smea knji~ica). According to physicochemical composition, especially to total solids and the amount of pectic fractions, nectars and marmalades recipes were defined. 3.1. Nectars Nectars and juices were prepared as described previously. All nectars were sensory evaluated and results are shown in table 2. Table 2 The results of sensory evaluation of nectars Code of sampleFruit level in total solids (%)Color (max 4)Smell (max 4)Taste (max 6)Homogeneity (max 6)J1503,600,672,700,695,101,783,000,81J1A50+a*3,400,742,700,545,201,083,100,80J2653,700,622,900,905,001,893,100,67J2A65+a*3,800,323,000,755,901,453,300,62J3803,800,403,200,655,501,713,800,40J3A80+a*3,800,653,200,405,801,033,500,52J41003,700,623,200,684,901,813,500,52J4A100+a*3,900,313,200,834,901,903,500,62* Ascorbic acid was added According to obtained results (Table 2) ascorbic acid didnt influence on color and smell of nectars. Taste was slightly better evaluated in samples with ascorbic acid. With increasing of fruit level color is little bit better evaluated and smell too what was expected. The same trend is noticed in taste but there is some exception. It is interesting that juice (100% fruit level) taste was not so good evaluated as nectars. Homogeneity was not very good because homogenization was not very effective.  EMBED Excel.Chart.8 \s  Figure 1 Total phenols in nectars and juices Amount of total phenols in nectars increased with the fruit level and it was the highest in juice with ascorbic acid. Ascorbic acid had positive influence on total phenols amount what is in accordance with data from literature (Nagy, 1988) 3.2.Marmalades Marmalades were prepared as described previously. According to sensory evaluation (Table 3) there was not remarkable difference in color between the samples. Scores of smell increased with increasing the fruit level in marmalade, but there was not so linearity with taste. In general, taste of marmalades with sucrose was slightly better evaluated. The best evaluated marmalade was with sucrose and 10 % fruit level, and the next one was with fructose and 14 % fruit level. Kind of sugar had remarkable influence on texture of marmalades (lit). It is obvious according to sensory evaluation but also according to gel strength measured by ulc`s pectinometer (figure 3). Marmalades with fructose had weak gel strength and worse score of texture than marmalades with sucrose. Fruit level slightly influenced on texture and gel strength, but this influence was a little bit stronger in marmalade with fructose. According to obtained results shown on Figure 3 and fruit level in marmalades, flavonoid glycosides and total phenols were pretty stable during preparation of marmalade (thermal treatment). Table 3. The results of sensory evaluation of marmalade Code of sampleFruit level (%)/ kind of sugarColor (max 4)Smell (max 4)Taste (max 6)Texture (max 6)S16 s*3,590,662,730,904,681,425,451,03S210 s*3,410,803,180,654,820,875,141,23S314 s*3,270,613,230,884,230,825,090,80F16 f*3,050,762,950,894,301,163,851,53F210 f*3,650,473,300,924,151,254,401,58F314 f*3,250,753,350,884,551,064,851,15 s - sucrose; f - fructose  EMBED Excel.Chart.8 \s   EMBED Excel.Chart.8 \s  Figure 2. Gel strength measured by ulc`s pectinometer Figure 3. Flavonoid glycosides and total phenols in marmalade 3.3. Candied peel Candying was done as described previously and in the Table 4 was shown, besides the results of sensory evaluation, basic difference between the procedure for each sample and related code of sample. Table 4 The results of sensory evaluation of candied peels Code of sampleCooking time (min)Candying temperature (oC) Color (max 4)Smell (max 2)Taste (max 8)Appearance (max 6)C115223,230,461,090,705,861,925,390,52C215653,820,340,590,686,771,505,550,47C330222,730,980,950,354,681,103,731,33C430653,390,901,090,496,051,695,270,75C560222,411,071,320,645,731,043,411,85C660652,640,951,090,497,000,924,180,98 Generally, samples candying on 65oC were better sensory evaluated than those on 22 oC. In spite of taste of peels cooked 60 minutes was the best evaluated, especially because those samples were sweeter and softer during the eating, peels cooked 15 minutes had very similar scores. Related to scores of all sensory properties it could be recommended cooking time 15 minutes, and candying temperature 65oC.Total solids were very similar in all samples (Figure 4), but the highest amount of sugar was determined in samples cooked 60 minutes. It didnt seem that candying temperature had remarkable influence on sugar amount in samples. It is interesting that peel which was longer cooked had a little bit higher level total phenols and flavonoid glycosides than peel cooked only 15 minutes. It is in agreement with data in literature (Jeong ).   EMBED Excel.Chart.8 \s  Figure 4. Total sugar and total solids in candied peels Figure 5. Total phenols and flavonoid glycosides in candied peels C2 and C6 3.4. Powders of dehydrated peels Cooking caused lost of total solids in peels which was almost the same during cooking 15 and 30 minutes and was approximately 30 %, but double lost was occurred during 60 minutes cooking (Table 5). Table 5. Total phenols and total solids in powders of dehydrated peels Code of sampleTotal solids of cooked peel (%)Total solids of powder (%)Total phenols (g/100 g total solids)P119,3284,491,41P219,6980,021,59P310,2278,010,74 Because of the total solids lost during the cooking of peels, drying process showed different kinetics (Figure 5). Also, level of total solid and total phenols of powder was different and the lowest was in powder obtained of peel cooked 60 minutes.  Figure 5.The changes of humidity during the drying process According to obtained results of sensory evaluation, there were not remarkable differences of powders, but powder 3 was worse sensory evaluated than other powders for color, taste and appearance. Table 6. The results of sensory evaluation of powders of dehydrated peels Code of sampleCooking time (min)Color (max 6)Smell (max 4)Taste (max 6)Appearance (max 4)P1155,201,032,71,343,001,053,500,53P2304,951,012,40,973,301,703,300,82P3604,701,063,450,502,801,233,000,47 4. Conclusions The juice with 65 % fruit level and added ascorbic acid (J2A) was the best sensory evaluated juice according to taste. The higher level of added ascorbic acid had the positive influence on the stability of total phenols. The marmalade with 10% fruit level and added sucrose (S2) was the best sensory evaluated marmalade according to taste. Gel strengths of marmalades with added fructose were lower than those with sucrose. According to sensory evaluation better quality of candied peels were obtained by candying at 65 C. Candied peels had very similar dry matter but amounts of sugar were increasing by arising of cooking time. According to all obtained results powders pretreated by cooking 15 and 30 minutes were better than one cooked 60 minutes. Obtained results show that mandarins could be raw material for very different, high quality products. Acknowledgement This research wok was part of Technological project financed by Ministry of Science, Education and Sport. References 1. P.P. Mouly, Analusis, 24 (1996), 230-239. 2. H. Oufedjikh, M. Mahrouz, M. Lacroix, M.J. Amiot, M. Taccini., Radiat. Phys. Chem., 52 (1998), 107-111. 3. A. Del Caro, A. Piga, V. Vacca and M. Agabbio, Food Chemistry, 84 (2004) 99-105. 4. G. Dugo, Perfumer&Flavorist, 19 (1994) 29-51. 5. P. Dugo, L. Mondello, L. Dugo, R. Stancanelli, G. Dugo, J. Pharm. Biomed. Anal, 24 (2000) 147-154. 6. C.W. Wilson, III and P. E. Shaw, J. Agric. Food Chem, 29 (1981) 494-496. 7. M.L. Lota, D. De Rocca Serra, F. Tomi and J. Casanova, Biochemical Systematics and Ecology, 29 (2001) 77-104. 8. H. Ohta, K. Tonohara, A. Watanabe, K. Iino, S. Kimura.. Agric Biol. Chem. 46 (1982) 1385-1386. 9. K. Imagawa, T. Yamanishi, M. Koshika.. Nippon Nogei Kagaku Kaishi, 48 (1974 ) 561-567. 10. C.W. Cho, D.Y. Lee and C.W. Kim, Carbohydrate Polymers, 54 (2003) 21-26. 11. Tanner, H., Brunner, H.R. Getrnke-analytik. Verlag Heller Chemie (1979) pp. 57-61. 12. Methodensammlung der Internationale Fruchtsaft Union Nr. 26/1964. 13. M.Y. Coseteng, C.Y. Lee,. J. Food Sci., 52 (1987) 985-986. 14. RSK Werte Die Gesamtdarstellung, Bonn (1987) pp. 104-105. 15. ulc 16. F. Senser, H. Scherz.. Wissenscaftliche Verlagsgesellschaft, mbH Stuttgart (1991), p. 373. 17. S. Nagy, J. A. Attaway, M. E.. Rhodes. Adultaration of fruit juice beverages, Marcel Dekker, New York (1988). 18. S.M. Jeong, S.Y. Kim, D.R. Kim, S.C. Jo, K.C. Nam, D.U. Ahn and S.C. Lee, J. Agric. Food Chem, 52 (2004) 3389-3393. THE POSSIBILITIES OF MANDARINS PROCESSING Branka Levaj, Verica Dragovi-Uzelac, Danijela Bursa, }eljka Lukeai, Mara Banovi, Karin Kova evi Gani, V. Bolan a, Maja Repaji, Nana Sklevicky Tadi, Barbara Smernjak Faculty of Food Technology and Biotechnology, Perottijeva 6, 10000 Zagreb, Croatia tel. 00385/4605-036; fax. 00385/4605-072; e-mail: blevaj@pbf.hr Croatia produced remarkable quantities of mandarins. It is grown in the Neretva valley where adequate climatic zone. It is not possible to consume whole yield like fresh fruit but there is no strategy for processing of fruit. This research work is a small contribution considered to processing of mandarins. In the laboratory conditions were produced four different mandarins products: juice, low sugar marmalade, crystallized peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins several recipes of juice and low sugar marmalade were defined and prepared. The recipes of juice differ in the level of fruit contents, sugar and ascorbic acids. The recipes of marmalade differ in the level of fruit content, amounts of pectin and in kind of sugar which is added to marmalade (sucrose or fructose). The samples of crystallized peel and powder of dehydrated peel differ in process parameters for example pretreatment, temperature and time, and for crystallized peel concentration of sugar solutions. According to sensory evaluation the best recipes were chosen and conducted to physical and chemical analysis. Obtained results show that mandarins could be row material for very different products high quality. Key words: mandarins, processing, juice, low sugar marmalade, candied peel and dehydrated peel in aboundat amounts in in Croatia. It is not possible to use all of those amount just for the consume. there is not on domestic market. Mandarins is. TDEM P ` kIV  Eb4L#$45DEUVef>^Dٹɹٹٹٹٹٹٹٹٹ٩ٹ٩ٹ٩٩٩٩٩٩٩٩ٹ٩ٹٹٹCJH*OJQJ^JaJmH sH 6CJOJQJ^JaJmH sH 5CJOJQJ^JaJmH sH CJOJQJ^JaJmH sH OJQJ^JmH sH 5OJQJ^JmH sH ATV-DEM N P ` X jkIV  $a$$a$GNEbU4L>^9$a$9DINO`flJx$$Ifl    FP       8    t 6`0    6    44 la$$&`#$/Ifa$$&`#$/IfDNOTU_lm ?FGNsz{  . > @ ""$#/#ӽӮӮ殞&5@CJOJQJ\^JaJ<mH sH 6CJOJQJ^JaJmH sH CJOJQJ^JaJmH sH +5B*CJOJQJ\^JaJmH phsH %B*CJOJQJ^JaJmH phsH mH sH (B*CJOJQJ\^JaJmH phsH 2lmk\JJ$$&`#$/Ifa$$&`#$/If$$Ifl    FP     8   t 6`0    6    44 lakP\JJk\JJ$$&`#$/Ifa$$&`#$/If$$Ifl    FP   8  t 6`0    6    44 lakt\JJkP\JJ$$&`#$/Ifa$$&`#$/If$$Ifl    FP   8  t 6`0    6    44 la ?kh\JJk8d$&`#$/If$$&`#$/Ifa$$&`#$/If$$Ifl    FP   8  t 6`0    6    44 la?CFGswz{YGYGd$&`#$/If$$Ifl    FP   8  t 6`0    6    44 la$$&`#$/Ifa$YJYJ$&`#$/If$$Ifl    FP   8  t 6`0    6    44 la$$&`#$/Ifa$  0 4 > YtJ$&`#$/If$$Ifl    FP   8  t 6`0    6    44 la$$&`#$/Ifa$> @ D F H J L N P R T V kffffffffff$a$$$Ifl    FP     8   t 6`0    6    44 la V X Z \ ^ ` b !"""""###$#d#e#t###### $$Ifa$$^a$ L^`L $^`a$$a$/#6#7#d#e##3$4$b$c$$$$$$$$$$$$%%'%(%)%4%>%G%H%[%\%]%q'ʶzl]CJOJQJ^JaJmH sH CJOJQJ]^JmH sH 6CJ]mH sH 6CJOJQJ]^JmH sH  CJmH sH CJOJQJ^JmH sH CJOJQJ\^JmH sH &6@CJOJQJ]^JaJ<mH sH #@CJOJQJ]^JaJ<mH sH  @CJOJQJ^JaJ<mH sH #@CJOJQJ\^JaJ<mH sH !#######;$$Iflֈ" i990A4 la $$Ifa$#####$$;$$Iflֈ" i990A4 la $$Ifa$$$ $$ $*$4$ $$Ifa$4$5$8$;$E$O$Y$D;;;;; $$Ifa$$$Iflֈ" i990A4 laY$c$d$h$n$x$$;$$Iflֈ" i990A4 la $$Ifa$$$$$$$$;$$Iflֈ" i990A4 la $$Ifa$$$$$$$$;$$Iflֈ" i990A4 la $$Ifa$$$$$$$$;$$Iflֈ" i990A4 la $$Ifa$$% %%%(%)%;$$Iflֈ" i990A4 la $$Ifa$)%-%4%>%H%R%\% $$Ifa$\%]%w%x%y%z%q'D;6666$a$$`a$$$Iflֈ" i990A4 laq'r''''''''''((,+R,S,,,---J-ķ҂ҩrҩ`O=#@CJOJQJ]^JaJ<mH sH  @CJOJQJ^JaJ<mH sH #@CJOJQJ\^JaJ<mH sH 6CJOJQJ]^JmH sH 6CJOJQJ^JaJmH sH ,56@CJOJQJ\]^JaJ<mH sH CJOJQJ]^JmH sH CJOJQJ^JmH sH CJOJQJ\^JmH sH CJOJQJ^JaJmH sH j-UE CJUVaJmH sH mH sH jUmH sH q''''''((((S,-J-K-Z-z--------- $$Ifa$$^a$^V^V$a$J-K-f-j-o-y-------. ..!.?.I.J.R.{......../////(/)/A/B/C/D/F/O/ޱ{ofj; UmH sH j^[E CJUVaJj5UmH sH jĊXE CJUVaJmH sH mH sH jUmH sH CJOJQJ^JaJmH sH 6CJOJQJ]^JmH sH CJOJQJ^JmH sH CJOJQJ\^JaJmH sH CJOJQJ\^JmH sH &6@CJOJQJ]^JaJ<mH sH (--- $$Ifa$$$Iflֈ DL <04 la ------ $$Ifa$-----5,,, $$Ifa$$$Iflֈ DL 04 la -. ...,$$Iflֈ DL 04 la  $$Ifa$..!.+.5.?.I. $$Ifa$I.J.M.R.\.5,,, $$Ifa$$$Iflֈ DL 04 la \.f.p.z.{.,$$Iflֈ DL 04 la  $$Ifa${.~...... $$Ifa$.....5,,, $$Ifa$$$Iflֈ DL 04 la .....,$$Iflֈ DL 04 la  $$Ifa$....E/F/j////////0000R$$Ifl0(#x t644 la $If$a$O/P/}//////////40Q000000000'1微}iWF}Fi @CJOJQJ^JaJ<mH sH #@CJOJQJ\^JaJ<mH sH &5@CJOJQJ\^JaJ<mH sH #@CJOJQJ]^JaJ<mH sH 6CJOJQJ]^JmH sH CJOJQJ^JaJmH sH 5CJOJQJ\^JmH sH &@CJOJQJ\]^JaJ<mH sH CJOJQJ\^JmH sH mH sH CJOJQJ]^JmH sH CJOJQJ^JmH sH 000 11&1,121:1@1H1N1V1a1i1 $$Ifa$$^a$'1(1i1j1m11111111222252E2O2d2g22222222(4*4+44d555555566 6 666696ӳӳӳӤळ|ӳjGUmH sH jR CJUVaJjUmH sH mH sH  jqUCJOJQJ^JaJmH sH CJOJQJ]^JmH sH #@CJOJQJ\^JaJ<mH sH CJOJQJ^JmH sH CJOJQJ\^JmH sH "CJH*OJQJ\^JaJmH sH -i1j1m1p1s11((( $$Ifa$$$Ifl֞h7 B#8K0"4 las1}1111 $$Ifa$111111((( $$Ifa$$$Ifl֞h7 B#8K0"4 la11111 $$Ifa$111111((( $$Ifa$$$Ifl֞h7 B#8K0"4 la11111 $$Ifa$1222 21((( $$Ifa$$$Ifl֞h7 B#8K0"4 la 222'212 $$Ifa$12225282;21((( $$Ifa$$$Ifl֞h7 B#8K0"4 la;2E2O2Y2c2 $$Ifa$c2d2g2j2m21((( $$Ifa$$$Ifl֞h7 B#8K0"4 lam2w2222 $$Ifa$2222251////$$Ifl֞h7 B#8K0"4 la5555 66G666666677777778!888$If $$Ifa$96G6P6Q6{666666777777*868<8B8H8M8Q8W8]8b8f8l8r8w8x88 99$9u9999:::ĥĕҵҵҵҵҵҵ҉w"5CJOJQJ\^JaJmH sH  CJmH sH  j$U5CJOJQJ\^JmH sH 6CJOJQJ]^JmH sH CJOJQJ^JaJmH sH CJOJQJ]^JmH sH CJOJQJ^JmH sH CJOJQJ\^JmH sH #@CJOJQJ]^JaJ<mH sH )8898<8B8H8M8iT```` $$Ifa$$$Ifl\HPXq0064 laM8N8Q8W8]8b8c8f8l8r8w8x8iT````iT````i $$Ifa$$$Ifl\HPXq0064 la x8y8z8s9t9u999999::::::: ;;; ;&;.;4;<;G;O; $$Ifa$ ^`:::::P;;;;;;;;;;;;;;>H?J?[??????o@@@@пuuuePe)@B* CJOJQJ^JaJmH ph3sH 6CJOJQJ^JaJmH sH 5CJOJQJ^JaJmH sH  @CJOJQJ^JaJmH sH CJOJQJ]^JmH sH CJOJQJ^JmH sH CJOJQJ\^JmH sH  @CJOJQJ^JaJ<mH sH CJOJQJ]^JaJmH sH CJOJQJ^JaJmH sH CJOJQJ\^JaJmH sH O;P;S;V;`;i;s;D;;;;; $$Ifa$$$Iflֈh7 w8804 las;};~;;;;;;$$Iflֈh7 w8804 la $$Ifa$;;;;;;;;$$Iflֈh7 w8804 la $$Ifa$;;;;;;;;55 *!$$Iflֈh7 w8804 la $$Ifa$;;;<=h>>H?I?J?Z?[?????@l@@@XAABxBB%C~CC D$a$ *!@@@@@@-ACAWAXA|AAABBPBbBBBBBC)CCCCCsDD,EzEEEEEENFNGNzn5OJQJ^JmH sH OJQJ^JmH sH ,@B* CJOJQJ\^JaJmH ph3sH /6@B* CJOJQJ]^JaJmH ph3sH ,6@B* CJOJQJ^JaJmH ph3sH 6CJOJQJ^JaJmH sH CJOJQJ^JaJmH sH )@B* CJOJQJ^JaJmH ph3sH % DODXDD,EEEEEEEEEEEEEEEEZG\GHAHBH%IwIJL$a$L8M9MMMMMMMMMMMMM>N?N@NANBNCNDNENFNGN$a$$a$,1h. A!"#$% 3 01h. A!"#$% P / 01h. A!"#$% / 01h. A!"#$% / 01h. A!"#$% / 01h. A!"#$% 3 01h. A!"#$% P / 01h. A!"#$% 3 01h. A!"#$% P / 01h. A!"#$% / 01h. A!"#$% 5Dd  J  C A? "2Cᵃ>66Asm4`!kCᵃ>66AJ )j9xڵXMh\U>7ű&"SѢm'v)$LqbCSM`!]I .B t!d!en$.l`9Mu?Bؓ0Z 'TO &ME|Β=YB{*XGP++ ֌hoI{h-ho^{et;yyHvX79\p\U{⸟nN| S0;;cBΒ6z܆:۰ 3(錼31vK_;F[ˈvN:E2ڻbH!GA*P8Y2::_&}*q5\`#r[}_^UKFzbEC*TiSr[EatsE8ˬ=,h&` #б:1.h$uң#G#G8oQ3G2FĻj漅~7QȾ%tsjSf09_h[pj-i[pV-M >[*undqf:KS\;]}PN .aҹUbC 2rŒ|Bd{ [DI ./=̙>N]2OoyM9~uUgyg'Liz3= N#%Q1xp︸nۅw|!3q4CLж mm푶=6,mP#O;L:ǩz U&4m,V&\?Br!73mp=G>oR}g4b0I?3nͷӏS9݄s{"kzgMcN}Ϳn5[g9vb7>n< U!K2aUv:3l˄ڎPmW׶ԸAP_mͽsebbָAjMcȓ7tuI;~wvnwSfp]|<צ=,CDd ,o b  c $A? ?3"`?2P^3hX8~ڡ,#4`!$^3hX8~ڡ\(fxڵX]hU>33;mm[4h5ٕ"҂)X ۇb@hTk|ys@d}ykDBRs;3{'?ݔӹ;=?ߝ=32}_% W% C9nYB/eղ̽o]Ь~QC=+Z'Dqfj&hx$]g\Whym]XX ڃFc4e!T*ndSHv<|P ZVkˏԊlQ>ψ/cQ8d#*q>GĿ{(;+<< J9rマh+,u#_(;ϫp =sD#z5 FuKkao089u9usiWt)7݇-{/.]imOCȌ%|-9RCݛݱPwHwftplt/֟:8VXTX-bgٻ}߷l/{w ~<fLx\aφjv {fzkӍ zifβ`bIgn|{Ka}kw[޲s5e_fԦiLE".5.b@+U;h$*тEBPM)nBn Yڅ\" s߹gKp2sw=o}ς$@d @=<EXuz,:`IZIm읝۶l ֞vvL;{xʱUHCnTNcj9(gqop1eƷjiVɝӍÿAoΉ^QDK*(*#aH 򐃏VFQHKA65܈U#(29O _uil6[E|j6jl㸂qϡ%ú-//G'+͏v/#s;5#iMRˍQw E(F$k3Hf˜,LÛ(Mvce}ѦXf#]9"}"s$nHfb̳ W &go7#r;<#{7"  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqstuvwxy#|Root Entry" F0'B~@Data r1WordDocument!$ObjectPool$ TB0'B_1163248941!FTBBOle PRINT^CompObjb  !#$%&),-.012356789:;<>?@ABD !FMicrosoft Excel ChartBiff8Excel.Chart.89qOh+'0@H\p  Danijela  Danijela Microsoft Excel@@#!"] +    ''   Arialw@ [wdw0--- Arialw@> [wdw0---------- Arialw@^ =[wdw0------"System 0-'- --  !!---'--- ---'--- !!--  $qaq- $qqm>q$>>X!-qbq33qqhq99qqmq>>---'--- !!-   $aq-X!$qqm>q$>>---'-- - !!```- `````` $-  $- -  $- -  $JJbbJ333-  333$JJ- &&&- &&&&&&$JbJ-  ```-  ``````$-  $-- $-  -  $FF^t^F333-  333$FF-&&&- &&&&&&$F^ttF-  ```-  ``````$ -  $-- $  -  -  $BB ZZB333-  333$ B B-&&&- &&&&&&$B Z B -  ```-  ``````$-  $-- $-  -  $>>kVXV>333-  333$k>k>-&&&- &&&&&&$>kVXXk>k-- -qmqqdbqbdqdqdhqhdqdqdmqmd  2 00) 2 620)) 2 40)) 2 60)) 2 <80)) 2 100,))) 2 120,))) 2 A140,)))----'-- mZ  2 lmg/L<))---'-- !!q aqqmmiieeaa-2 J1 J1A"%"%-2 J2 J2A"%"%-2 J3 J3A"%"%-2 |J4 J4A"%"%------'-- Q 2 csample%)<))---'-- !!--'-- --'-- --   X!---'-- - W"---'-- - W"- -   tF 2 juice*&*---'---  W"---'---  W"-  333-  333 t\F 2 J juice with*&*5*2  ascorbic acid*&&**&*&*---'-- -  W"---'-- -  ---'-- -  - -    !!--'  '  'ObjInfo Workbook3SummaryInformation( DocumentSummaryInformation80 @\pDanijela Ba= =\ <X@"1Arial1Arial1Arial1Arial1;Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1nArial1sArial1Arial1Arial1Arial#,##0\ "kn";\-#,##0\ "kn"##,##0\ "kn";[Red]\-#,##0\ "kn"$#,##0.00\ "kn";\-#,##0.00\ "kn")$#,##0.00\ "kn";[Red]\-#,##0.00\ "kn">*9_-* #,##0\ "kn"_-;\-* #,##0\ "kn"_-;_-* "-"\ "kn"_-;_-@_->)9_-* #,##0\ _k_n_-;\-* #,##0\ _k_n_-;_-* "-"\ _k_n_-;_-@_-F,A_-* #,##0.00\ "kn"_-;\-* #,##0.00\ "kn"_-;_-* "-"??\ "kn"_-;_-@_-F+A_-* #,##0.00\ _k_n_-;\-* #,##0.00\ _k_n_-;_-* "-"??\ _k_n_-;_-@_-                + ) , *  `Chart1Sheet1"Sheet22Sheet3`ijb(3  @@  r J1 J1AJ2 J2AJ3 J3AJ4 J4AJuiceJuice with ascorbic acidjuicejuice with ascorbic acid ,  @MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3` ` ` B ` B ` B ~3d23 M NM4 3Q: juiceQ ;Q ;Q3_ O   MM<4E4 3Q: 4juice with ascorbic acidQ ;Q ;Q3_ O 333?  MM<4E4D$% M 3O&Q4$% M 3O&Q4FAh383Oh383 b#M&! O  43*#M&! M! M NM4%  -M 3OL.&Q sample'4% -M 3OE &Q  mg/L'43" :dd 3O D*% M,3O&Q423 M NM44444eJ1 J1AJ1 J1AJ2 J2AJ2 J2AJ3 J3AJ3 J3AJ4 J4AJ4 J4AeK@O@ P@LQ@̌W@X@LY@fffff&a@e> ffff @  dMbP?_*+%"??U          ,@L@  @@  f@`@ @@P&$$$(  p  6NMM?#K]``'  @"`'??3` ` ` ` ` % PH 0(  @?3d 623 M NM4 3Q:  JuiceQ ; Q ; Q3_  2  MM<4E4 3Q:  4Juice with ascorbic acidQ ; Q ; Q3_ f5 4  MM<4E4D$% M 3O&Q4$% M 3O&Q4FAKn 3OKl 3 b33";&!  43*33";& ! M! M NM4% 33a ; 3OD &Q sample'4% 33$c; 3OIP&Q ,total phenols (mg/L)'43" :dd c3O bE]% 33;,3O& Q423 M NM443_ M NM  MM<4444eee >@  7 @  dMbP?_*+%"??sU   ,@L@ @@ f@`@ @@P&$$$0 (   p  6NMM? x0]`+  @MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*" d??3`  `  `  ?3d23 M NM4 3Q: juiceQ ;Q ;Q3_ O   MM<4E4 3Q: 4juice with ascorbic acidQ ;Q ;Q3_ O 333?  MM<4E4D$% M 3O& Q4$% M 3O& Q4FA8\43O8\53 b#M& ! O  43*#M& ! M! M NM4%  ~M3O&& Q sample'4% `G~M 3O-& Q mg/100g'43" :ddr .3Or >A% M,3O&Q423 M NM44444eee   >@  7 @  dMbP?_*+%"??sU>@7 ՜.+,0 PXh px HomeCh Sheet1Sheet2Sheet3Chart1  WorksheetsCharts !FMicrosoft Excel ChartBiff8Excel.Chart.89q_1163430596!F@TBnBOle  CompObj bObjInfoOh+'0@H\p  Danijela  prodekan Microsoft Excel@o@V՜.+,0 PXh px HomeCh{ Workbook?SummaryInformation(DocumentSummaryInformation80_1163598174!FW B !B \pprodekan Ba= -4=! <X@"1Arial1Arial1Arial1Arial1;Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1iArial1iArial1Arial1Arial1Arial#,##0\ "kn";\-#,##0\ "kn"##,##0\ "kn";[Red]\-#,##0\ "kn"$#,##0.00\ "kn";\-#,##0.00\ "kn")$#,##0.00\ "kn";[Red]\-#,##0.00\ "kn">*9_-* #,##0\ "kn"_-;\-* #,##0\ "kn"_-;_-* "-"\ "kn"_-;_-@_->)9_-* #,##0\ _k_n_-;\-* #,##0\ _k_n_-;_-* "-"\ _k_n_-;_-@_-F,A_-* #,##0.00\ "kn"_-;\-* #,##0.00\ "kn"_-;_-* "-"??\ "kn"_-;_-@_-F+A_-* #,##0.00\ _k_n_-;\-* #,##0.00\ _k_n_-;_-* "-"??\ _k_n_-;_-@_-                + ) , *  `$ Chart34Sheet1?4Sheet2>Sheet3`irj03  @@   Total phenolsS1S2S3F1F2F3SamplesS1 F1S2 F2S3 F3sucrosefructoseFlavonoid glycosides D  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3` ` ` y` yPH0(  x3d23 M NM4 3Q: sucroseQ ;Q ;Q3_ O   MM<4E4 3Q: fructoseQ ;Q ;Q3_ O 333?  MM<4E4D$% |M<3O&Q4$% |M<3O&Q4FA3O3 b#M&! O  43*#M&! M! M NM4% H aM 3O (.&Q sample'4% iO;M 3OW&&PQ g/cm2'43" :dd<- ;>3O;* 6% |M 3O&Q423 M NM44444eS1 F1S1 F1S2 F2S2 F2S3 F3S3 F3effffffP@ffffff&@333333Q@/@T@fffff@@e> ffff   dMbP?_*+%"??U 4          @p@@   @ @  @ @  @@ Б@v@ 4@W@x*$$$$$01230 0 0 11@@ 2 2@@ 3 3T@h@ <&$$D ,(  v  <NMM? ]`B  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3`  `   :3dh23 M NM4 3Q:  ,Flavonoid glycosidesQ ; Q ; Q3_ O 333?  MM<4E4 3Q:   Total phenolsQ ; Q ; Q3_ O   MM<4E4D$% M<3O& Q4$% M<3O& Q4FAbSH3ObTI3 b#M!  43*#M! M! M NM4% p 1M 3OBIV'Q sample'4% AM 3Of'Q mg/100g'43" :dd 3O MB% M 3O& Q423 M NM44444eee ~v  <NMM?6 `H]`8B  "8??3` ` ` ` PH00(  3d23 M NM4 3Q:0 sucroseQ ;13Q ;13Q3_  2+ fw %2+i@zar%KP)sp:"M( UUUU50%"B  ` MM<4E4 3Q:0 fructoseQ ;13Q ;13Q3_ 4 4+ fw %4+id@zar%KP)sp:"M( UUUU50%"B  ` MM<4E4D$% M<3O&Q4$% M<3O&Q4FAJ/ G 3OB 3 b#M43*#M! M4% 33(S ;3Of0&Q sample'4% 33%; 3OY0&Q g/cm2'4523  43"  3O  % 33; 3O&Q44444eee >-@0037   dMbP?_*+%"??U   @@  @@  T@h@ <&$$@ (   p  6NMM?P ]`B  "??3`  `  ` `  ` ` ;3dj=23 M NM4 3Q: sucroseQ ;Q ;Q3_ O   MM<4E4 3Q: fructoseQ ;Q ;Q3_ O 333?  MM<4E4D$% M<3O& Q4$% M<3O& Q4FA3O3 b#M! O  43*#M! M! M NM4%  M 3OC*4&Q sample'4% g|M 3O"'&PQ g/cm2'43" :dd 3O % M 3O&Q44444eee   >@  7   dMbP?_*+%"??U>@7 ?U>@7 Sheet1Sheet2Sheet3Chart3  WorksheetsCharts !FMicrosoft Excel ChartBiff8Excel.Chart.89qOh+'0@H\p  Ole CompObjbObjInfoWorkbookF \pprodekan Ba= =, <X@"1Arial1Arial1Arial1Arial1Arial1Arial1;Arial1Arial1Arial1;Arial1Arial1Arial1Arial1sArial1Arial1Arial1Arial1dArial1dArial1Arial1Arial#,##0\ "kn";\-#,##0\ "kn"##,##0\ "kn";[Red]\-#,##0\ "kn"$#,##0.00\ "kn";\-#,##0.00\ "kn")$#,##0.00\ "kn";[Red]\-#,##0.00\ "kn">*9_-* #,##0\ "kn"_-;\-* #,##0\ "kn"_-;_-* "-"\ "kn"_-;_-@_->)9_-* #,##0\ _k_n_-;\-* #,##0\ _k_n_-;_-* "-"\ _k_n_-;_-@_-F,A_-* #,##0.00\ "kn"_-;\-* #,##0.00\ "kn"_-;_-* "-"??\ "kn"_-;_-@_-F+A_-* #,##0.00\ _k_n_-;\-* #,##0.00\ _k_n_-;_-* "-"??\ _k_n_-;_-@_-                + ) , *  ` Chart3Poster :RadESheet3`ijb(3  @@   Hesperidin Total phenolsS1S2S3F1F2F3SamplesS1 F1S2 F2S3 F3sucrosefructoseflavonoid glycosides total phenolse G  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3` ` ` ` ar3dl23 M NM4 3Q: ,flavonoid glycosidesQ ;Q ;Q3_ O 333?  MM<4E4 3Q:  total phenolsQ ;Q ;Q3_ O   MM<4E4D$% tM<3O&Q4$% tM<3O&Q4FA3O3 b#M&!   43*#M&! M! M NM4%  gM3O.&Q sample'4% M 3O3 2 &Q (mg/100g marmalade '43" :dd2n3O83% tM 3O&Q423 M NM44444e S1 S1 S2 S2 S3 S3 F1 F1 F2 F2 F3 F3e@33333SB@333333'@= ףp]H@7@q= ףU@ffffff@QA@&@(\"T@4@{GT@e> {G   dMbP?_*+%"??U 4          @p@@   @ @  @ @  @@ Б@v@ 4@W@x*$$$$$01230 0 0 1 1@@ 2 2@@ 3 3T@h@ <&$$>&(  v  <NMM? `-]`2  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3` ` ` R5d#h` R5d#h` R5d#h W3d23 M NM4 3Q:   HesperidinQ ; Q ; Q3_    MM<4E4 3Q:   Total phenolsQ ; Q ; Q3_ 4 4  MM<4E4D$% M<3O&Q4$% M<3O&Q4FA=Y" 3O=Z" 3 b33";& !  43*33";& ! M! M NM4% 33 [ ; 3OBI9&Q sample'4% 33 ; 3OE&Q mg/100g'43" :dd 3O % 33; 3O&Q44444eee xp  6NMM?6 `H]`P2  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3`  `  `  `  PH 0(  ?3d23 M NM4 3Q:0 sucroseQ ;13Q ;13Q3_  2+ fw %2+i@zar%KP)sp:"M( UUUU50%"B  ` MM<4E4 3Q:0 fructoseQ ;13Q ;13Q3_ 4 4+ fw %4+id@zar%KP)sp:"M( UUUU50%"B  ` MM<4E4D$% M<3O& Q4$% M<3O& Q4FA+' Y 3OB 3 b#M43*#M! M4% 33D ;3OD & Q sample'4% 33; 3O; & Q g/cm2'4523  43"  3O % 33; 3O& Q44444eee >-@5 55 7   dMbP?_*+%" ??U    @p@@  @ @ @ @ @@ Б@v@ 4@W@x*$$$$$0 (   p  6NMM? ]`4 2  "4 ??3` ` ` p# ?@3dKv!23 M NM4 3Q: ,flavonoid glycosidesQ ;Q ;Q3_ O 333?  MM<4E4 3Q:  total phenolsQ ;Q ;Q3_ O   MM<4E4D$% M<3O&Q4$% M<3O&Q4FA3O3 b#M!   43*#M! M! M NM4% 0 M3O.&Q sample'4% M 3O$(&Q  mg/ 100 g'43" :dd| K$3Oz 83% M 3O&Q423 M NM44444eee   >@7   dMbP?_*+%"??sU>@  7 7 SummaryInformation(DocumentSummaryInformation8",_1163598674!F"B:#BOle 'Danijela  prodekan Microsoft Excel@o@*P՜.+,0 PXh px HomeCh{ PosterRadSheet3Chart3  WorksheetsChartsCompObj(bObjInfo*WorkbookPSummaryInformation( + !FMicrosoft Excel ChartBiff8Excel.Chart.89qOh+'0@H\p  Danijela  prodekan Microsoft Excel@@ZR՜.+,0 P      ]4$%&'()*+,-./01235789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\ \pprodekan Ba= (=H <X@"1Arial1Arial1Arial1Arial1@;Arial1Arial1Arial1hArial1@Arial1@Arial1Arial1Arial1@Arial1@;Arial1Arial1;Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1Arial1nArial1Arial1Arial1Arial#,##0\ "kn";\-#,##0\ "kn"##,##0\ "kn";[Red]\-#,##0\ "kn"$#,##0.00\ "kn";\-#,##0.00\ "kn")$#,##0.00\ "kn";[Red]\-#,##0.00\ "kn">*9_-* #,##0\ "kn"_-;\-* #,##0\ "kn"_-;_-* "-"\ "kn"_-;_-@_->)9_-* #,##0\ _k_n_-;\-* #,##0\ _k_n_-;_-* "-"\ _k_n_-;_-@_-F,A_-* #,##0.00\ "kn"_-;\-* #,##0.00\ "kn"_-;_-* "-"??\ "kn"_-;_-@_-F+A_-* #,##0.00\ _k_n_-;\-* #,##0.00\ _k_n_-;_-* "-"??\ _k_n_-;_-@_-                + ) , *  ` Chart1ePoster <RadOSheet3`irj03  @@   Total sugarC1C2C3C4C5C6 Dry matter Total phenols Hesperidin total sugar dry matter total phenolsflavonoid glycosides? x E  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*!" d??3` ` ` J3dkL&23 M NM4 3Q:  total phenolsQ ;Q ;Q3_ O   MM<4E4 3Q: ,flavonoid glycosidesQ ;Q ;Q3_ O 333?  MM<4E4D$% M<3O&Q4$% M<3O&Q4FA3O3 b#M&! O  43*#M&! M! M NM4%  z?M3O.&Q sample'4% aM 3O19&Q ,g/100 g candied peel'43" :ddB3O;2% M 3O&Q423 M NM44444e C2 C2 C6 C6eQe@Gz4E@R!l@fffffT@e> ffff   dMbP?_*+%"??U,   @ @ Ų@ @ J@@ r@'@ @v@ T@@x&$$$$$%&')*+% % % &&@@ ''@`@) ) ) **@@ + +@`@Td&$$&$>&(  v  <NMM? !-]`V3  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*" d??3` @` ` ` h` @ ` E` EPH  0(   @3d23 M NM4 3Q:  Total sugarQ ;Q ;Q3_ 3f9 2 f 2@"B  ` MM<4E4 3Q:  Dry matterQ ;Q ;Q3_ 4 f54 f 54@"B  ` MM<4E4D$% M<3O&Q4$% M<3O&Q4FALq #3OLr #3 b33";&!  43*33";&! M! M NM4% 33X _; 3Or9?&Q sample'4% 33(; 3O('%&Q  (%)'43" :ddj 3Oj % 33; 3O& Q44444eee xp  6NMM?P0B]`Y3  MCanon i350߁ 4dA4terBJDMrrRt,T`Op,T`OpRt,T`Op,T`OpXXDRAFTSample 2 d VT$m VT$m@ RtCanon i350߁ 4dA4*" d??3` @ `  `  ` @ ` @` PH00(  迏?3di23 M NM4 3Q:*  Total phenolsQ ;**Q ;))Q3_ 4 34 f 34d@"B  ` MM<4E4 3Q:+  HesperidinQ ;++Q ;))Q3_ 3f9 3f*9 f *9@"B  ` MM<4E4D$% M<3O& Q4$% M<3O& Q4FAm 3O'^6 3 b33";& 43*33";&! M4% 33 '; 3OH%&Q sample'4% 33; 3OF[&Q ,g/100g on dry matter'4523  43"  CJ3O B% 33; 3O& Q44444eee >@))+7   dMbP?_*+%"??yU   @ @ Ų@ @ J@@ r@'@ @v@ T@@    @@  @`@4&$$$$$$&$8@ (  p  6NMM? Z]``^3  "`^??3`  ` ` ` ?3dW023 M NM4 3Q:  total sugarQ ;Q ;Q3_ O 333?  MM<4E4 3Q:  dry matterQ ;Q ;Q3_ O   MM<4E4D$% M<3O&Q4$% M<3O&Q4FAP<3OP<3 b#M!   43*#M! M! M NM4%  CM3O.&Q sample'4% .fM 3O &Q %'43" :dd d3O % M 3OQ44444eee xp  6NMM?@(]`T_3  "T_??3` !^ ` ` ? 3d$`23 M NM4 3Q:  total phenolsQ ;Q ;Q3_ O   MM<4E4 3Q: ,flavonoid glycosidesQ ;Q ;Q3_ O 333?  MM<4E4D$% M<3O&Q4$% M<3O&Q4FAz3O{3 b#M! O  43*#M! M! M NM4% S M3O.&Q sample'4% _M 3O@&&Q (g/100 g dry matter'43" :dd =3O % M 3OQ44444eee > @  7   dMbP?_*+%" ??mU>@7 DocumentSummaryInformation8/,1Table6eMSummaryInformation(#4DocumentSummaryInformation8=hXh px HomeCh{ PosterRadSheet3Chart1  WorksheetsCharts Oh+'0(4H `l    RMandarine grow up very well and in aboun<<}p^Eɰ^>Gk6ϒerH|ߣz81/@3dX/#*͌jpD⻎""Ƽ-x%zo""K9""Ƽ_% sD巗] H|PvYW-X*fd"wm%z~Cqd c^4ɻ8f5nW#*׎#:޵?P2ϑ8>dY#(^;l`p%zQma nW#AzOSTru{5a뽒umsO枝Oj{bnD=kG<#N\ "K3u1g1):t'۱==؞sl/ےxGD'֎v>j 5l} 2gpò'Όê/No3η7>{<}Fǟ僐-h|59<,l0M*#s>8ƽN`(ùùBn [w"bd xvτMhۜi mmӶ{ڶm[z(G3uuzmWkm/w$<_k]ٺdT=gs/XC| qls y%__g~\9nr_?ӓŗ iz~^~|7*6%wD|eB2𦄘zz'#C4P[]sؓv`a@f\sիO%u.I')}Y,\/縈9&X8ya~^¹a~dPL' R9Iv`3aU?nT Fw~w(vྸ_= Dd " 0  # A"R K{W"x\PC.  8@=& K{W"x\PC9/+V xmluv}>'g'1';9#8 1FIUR H*W(n q[rTi",U bJ\ .r+uՊ\~XMQ{o^v.͛7o!8PIj%TA˦+x=@W> ԯ*w"/lsF_`%@":Cĭq ofxSg':M)7$[Nay Xq OE}EŪ>wMb7!+?^Z_\T|p.B|4m,7#*43&|1 *? 8n7QѾή00_[z xv?i}3qqvapR*2^*2QW}PuYH}b*Vk^I:qkPU /G;a^+vm8s=zۋ_ۺޢjEzt=w>rrGsb{rp-S: =MEސE7} >o7SM}J ȭs>V6 {yf:hI>ZkD8,J*7|^Ƕ'~3Eȃ+_xTX~Vb컕}v'҉}#~ߣ??߫wh5Ehk|*-Nka:bc]6o.x=`ձ[mhеg*8u߻xh#Ajn1Th?w`tl@tmlm۶?>sZ͋{n_{@0",b󖖖}c8Amn-׋[ooob Wl!`C he[Ԕ}9i΂ I=$qq:zk/pɶݲ%r^gJ1=ǘ{`XQ4wQI iپ׶ݲGJr4 4`iȣs($NKIm$v;OR=ImΚF? 3'~l8 A!ͷ{H6ÕLgy7H ;}> ar\vr;<"nuAn&ΉVzM("[ꓰޓ{tJTz^OTn~+o}}r{_օQnu GXZZZZZZZZ֯==Ek ϴ|P}P9UZ؟:,4 n+{Ar Oz{Oy5(;Yv[-+XNX#i)WT_z6H; )uDkf~sz賚3{|`Sއ..~)ek*Cz6[\]wؙ~v` z+S"S~=_'iza:P2q]그Ar .']neo9t7lםAR92V3b)K>gN>mg+Vl?wtZ}d]Zcv\MԏVrDd  b  c $A? ?3"`?2s Rj^aB`!s Rj^aT-К+PxڽXKkGYIRD""K81$q `k,/iC9mHNIЦz{fGoYК^_?fs5>T|y$^ \T Lynjwy4]ȾkvQv.(Ur0^_Tz(wESboz'"Yn|ω_rDKV'kF,^\]]5>?_#-ฤZ *[\y@ m 06]9w"CˌJcј#hLS qL[<r6/aƠGhQzdwhoN^1F{hǍvhne‘lTU]#I^ P),VKNucw'HW'ǂiP˹@:[3A{o?@'x,hYkѮli$6g=>&իvڊ5ikk܂_slmjj'?R+Gg#np0#ccc)_5*4*ڿulΈxYq2! >o0"Nyo@-n ə`g b 궑itY4ndnzukRяl6b(=$&LO 3&|4~]O&yib*`D~9+/OF_*{h)OÏ<vsgFL?w")py7frt~k=^:%|-="=+OL?Lo۬[n-7⨔VmN^Ԋ;fJFZ̵`?IkΛPq[vg;79_cn霾7VZK攲2|g~3iiusQS'Uˬ^we((D#7V Dd r ]0  # A" +D.J!]Z K4@= +D.J!]ZRo15r" x\LU?KfğΦPtk 5HUaieZǞUK?T0R e\q3itfZ5b:M.j%3{;w/K=3Au7D/I!)B! qX3!ؿ>! D]1dP7ـhgxdW츂xՍE?Rj |ހGsQndrGziqQvtEIsKl Eg.mcWe|J;zs#=^;Wueʿ'H} HuqG: jQ!V/"c|LB"xió~ :. /]d ~cʫѧ,_)FgPڙ9L97E}K_%J0KDZ})F&̫Ͽ~J;cp\l6+V~4Aw#ߓ')ύ~~IY4VQ]} NZ}8>r.u8bݥh>1~\aF }z?SE{ʥHJsf\f@♪j! 7TUX#X.l{fy"oAՆjW]W3O9>EiS72V>O)dƪ=XXeh|2VDc'&AkU>QĚD֊i6~z7Ѧn4ԍ"Se~UGS$of:.uvhD|P5slZ49P h6qqsCer1JÀ,k!G5 Ao[4~/Xh?UO?Q]Cͅxq%]vkEn紂~kp"g Ժ\X,}jA7h-/eXk_j?&G1u_ʞI˰kߣGF,Xco^xEbXq̔ZHKp?ϧփe,}@X ZQ Z%'!~V]5XrO|KN[,G# fKNY1Ўr~7m$~70)#y4~2&e$pe LHmXI3!atX2Gse?d(>f%(Uw CԸdqmOL\V\ .A [|{]Ԙ4ߛ4oI3ŊI3𖘘[oI+͊I+𶘘ۭoI;v'c4{5ga(fK9S9,h%1)abSجm56';+yloΗJ}5_*ՠZr߭{V:n+>uw[$W-*%,G`m |A#aa$brbѺ5NVvt[Ϲjz58JP IW^H?5i :X&eyI휳(;vۓ6k{ٶF^#}d1Aof[o6q/(k'6xKD6 Jy|˓6ʚ "r }o$m&Eed_ xm*zr<𤍲uAo;S8vĽhٝl9zs6(w6(7IO(N6CA=0ށ{wm)'2"kq{ x']wmx6>^>^M}d֥[]Buf@5o^?w#}ã{NPY86֓ac{f{Z76 -udϯwoo[|1(`@Gͷ.omNyhݛ[^~uhPP9`M~*gJA`_ǒ{Kŏn$[&!^9DINO`flm ?CFGswz{ "#$%&'()*+,-./01st"#$det  *458;EOYcdhnx ()-4>HR\]wxyzq!!!!!!""""S&'J'K'Z'z''''''''''''''''''''( ((((!(+(5(?(I(J(M(R(\(f(p(z({(~(((((((((((((((((E)F)j))))))))****** ++&+,+2+:+@+H+N+V+a+i+j+m+p+s+}++++++++++++++++++++,,, ,,,',1,2,5,8,;,E,O,Y,c,d,g,j,m,w,,,,,,,,//// 00G000000011111112!28292<2B2H2M2N2Q2W2]2b2c2f2l2r2w2x2y2z2s3t3u3333334444444 555 5&5.545<5G5O5P5S5V5`5i5s5}5~555555555555555555567h88H9I9J9Z9[99999:l:::X;;<x<<%=~== >O>X>>,????????????????@@@AABRBBEFFsFtFuFvFwFxFyFzF{F|F}F~FGGGGGGG G!G$G0000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000@000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000@0@0000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000D/#q'J-O/'196:@GN).8DFRTcgm9l?> V ##$4$Y$$$$$)%\%q'----.I.\.{....0i1s111111 212;2c2m22588M8x8O;s;;;; DLGN*,-/012345679:;<=>?@ABCEGHIJKLMNOPQSUVWXYZ[\]^_`abdefhijklnoGN+q!!!())()A)C)/0 0"G:::: _1163598429 _116359867400$G@@00$G+1279?@OQYZ`bhipw~6C $)7@(+* 3 R _ C Q % .  N V e m v } ~ <Hw|$3=EFGNWvEKTZE%K%L%X%&&j)p)q)})))'+)+,,v///// 0c0l09999:::: :':.:3:8:?:B:H:v:z:::::::::::::; ;;;;";';+;0;5;7;=;;;;;;;;;;;;;<<$<,<<<<<<<<<<<<<C=T=V=\=d=j=============>>#>4>S>W>_>e>j>p>s>>>>>>>>>>??5?:?h?k???????????@ @ @@@@@ @'@.@6@?@@@E@J@Q@S@W@X@_@f@o@p@u@@@@@AAeAlAFFFF$G!G$G(+C W [ n t   ,,../// 0Y8Y8$GKorisnikprodekanJasna PospiailA:\Opatija,mandarine.docVh6EBIzR h^`OJQJo( ^`OJQJo(o pp^p`OJQJo( @ @ ^@ `OJQJo( ^`OJQJo(o ^`OJQJo( ^`OJQJo( ^`OJQJo(o PP^P`OJQJo(808^8`0o(.^`.pLp^p`L.@ @ ^@ `.^`.L^`L.^`.^`.PLP^P`L.IzVhf        M        9DINO`flm ?CFGswz{ $det  *458;EOYcdhnx ()-4>HR\]xK p!q!!!!!!!!!<"J'K'Z'z''''''''''''''''( ((((!(+(5(?(I(J(M(R(\(f(p(z({(~(((((((((((((()()D)E)F))))***+,+:+H+V+i+j+m+p+s+}++++++++++++++++++++,,, ,,,',1,2,5,8,;,E,O,Y,c,d,g,j,m,w,,,,,/0111128292<2B2H2M2N2Q2W2]2b2c2f2l2r2w2x23444445 5.5<5O5P5S5V5`5i5s5}5~555555555555555h8=$G%%%%%!(!(!(!(!(!(!(!(!(!(=:=:=:!(!(@dL?@"GPP @P PD@PFP@UnknownG:Times New Roman5Symbol3& :Arial;Wingdings?5 :Courier New"1ʚFʚFfJ :} <!20dH#G3qHQMandarine grow up very well and in aboundat amounts in Neretva valley in CroatiaKorisnikJasna PospiailCompObjCj