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Pregled bibliografske jedinice broj: 624484

Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus'


Jemrić, Tomislav; Fruk, Goran
Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus' // Book of Abstracts of II International Symposium and XVIII Scientific Conference of Agronomists of Republic of Srpska / Pašalić, Boris (ur.).
Trebinje, Bosna i Hercegovina: Univerzitet u Banjoj Luci, 2013. str. 115-115 (predavanje, međunarodna recenzija, sažetak, znanstveni)


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Naslov
Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus'

Autori
Jemrić, Tomislav ; Fruk, Goran

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of II International Symposium and XVIII Scientific Conference of Agronomists of Republic of Srpska / Pašalić, Boris - : Univerzitet u Banjoj Luci, 2013, 115-115

ISBN
978-99938-93-26-4

Skup
II International Symposium and XVIII Scientific Conference of Agronomists of Republic of Srpska

Mjesto i datum
Trebinje, Bosna i Hercegovina, 26.03.2013. - 29.03.2013

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
nectarine; heat treatment; hot water dip; exposure; storage

Sažetak
The effect of hot water dip (48° C) duration (6 or 12 minutes) (HWD 48° C 6' and HWD 48° C 12') and length of storage at 0° C in normal atmosphere (two or four weeks) on chemical and sensory quality of nectarine (Prunus persica var. nectarina cv. 'Venus') was studied. After two weeks of storage, HWD-treated fruits had significantly lower weight loss and SSC compared to control. There was no significant difference between HWD 48 °C 6' and HWD 48 °C 12' – treated fruit. HWD 48 °C 12' - treated fruit to maintained sensory quality after two weeks of storage. After four weeks of storage, control fruit received higher scores compared than HWD – treated fruit for all traits, except for aroma which was still higher for HWD 48 °C 12' - treated fruit. Duration of hot water dip is significant factor for maintaining postharvest quality of nectarine fruit.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo, Poljoprivreda (agronomija)



POVEZANOST RADA


Projekti:
069-0692972-2203 - Primijenjena istraživanja rashladnih sustava s novim radnim tvarima (Pavković, Branimir, MZOS ) ( CroRIS)
178-0000000-3583 - Optimizacija čuvanja breskve i nektarine tretmanima poslije berbe (Jemrić, Tomislav, MZOS ) ( CroRIS)

Ustanove:
Tehnički fakultet, Rijeka,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Goran Fruk (autor)

Avatar Url Tomislav Jemrić (autor)


Citiraj ovu publikaciju:

Jemrić, Tomislav; Fruk, Goran
Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus' // Book of Abstracts of II International Symposium and XVIII Scientific Conference of Agronomists of Republic of Srpska / Pašalić, Boris (ur.).
Trebinje, Bosna i Hercegovina: Univerzitet u Banjoj Luci, 2013. str. 115-115 (predavanje, međunarodna recenzija, sažetak, znanstveni)
Jemrić, T. & Fruk, G. (2013) Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus'. U: Pašalić, B. (ur.)Book of Abstracts of II International Symposium and XVIII Scientific Conference of Agronomists of Republic of Srpska.
@article{article, author = {Jemri\'{c}, Tomislav and Fruk, Goran}, editor = {Pa\v{s}ali\'{c}, B.}, year = {2013}, pages = {115-115}, keywords = {nectarine, heat treatment, hot water dip, exposure, storage}, isbn = {978-99938-93-26-4}, title = {Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus'}, keyword = {nectarine, heat treatment, hot water dip, exposure, storage}, publisher = {Univerzitet u Banjoj Luci}, publisherplace = {Trebinje, Bosna i Hercegovina} }
@article{article, author = {Jemri\'{c}, Tomislav and Fruk, Goran}, editor = {Pa\v{s}ali\'{c}, B.}, year = {2013}, pages = {115-115}, keywords = {nectarine, heat treatment, hot water dip, exposure, storage}, isbn = {978-99938-93-26-4}, title = {Effect of duration of hot water dip and length of storage on chemical and sensory quality of nectarine cv. 'Venus'}, keyword = {nectarine, heat treatment, hot water dip, exposure, storage}, publisher = {Univerzitet u Banjoj Luci}, publisherplace = {Trebinje, Bosna i Hercegovina} }




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