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2013, vol. 17, br. 4, str. 149-153
Uticaj stanja zrenja na kvalitativne parametre i metaboličko ponašanje sveže sečenih kriški kivija tokom ubrzanog skladištenja
aUniversity of Bologna, Department of Food Science, Campus of Food Science, Cesena, Italy
bUniversity of Bologna, Interdepartmental Centre for Agri-Food Industrial Research,, Campus of Food Science, Cesena, Italy
cUniversity of Bologna, Department of Food Science, Campus of Food Science, Cesena, Italy + University of Bologna, Interdepartmental Centre for Agri-Food Industrial Research,, Campus of Food Science, Cesena, Italy

e-adresasilvia.tappi2@unibo.it
Ključne reči: kivi; ubrzano skladištenje; kvalitet
Sažetak
Cilj ovog rada je bio da se proceni uticaj stadijuma zrelosti sveže sečenog tkiva kivija u pogledu kvaliteta i metabolizma tkiva, tokom ubrzanog skladištenja (AS) u kontrolisanim uslovima. Za ovu svrhu izabrana su tri različita stadijuma zrelosti, što odgovara sadržaju suve materije od 11 , 13 i 15°Brix. Za svaki stadijum zrelosti plodovi su oljušteni i isečeni na 1 cm debljine i čuvani u klima komorama na 10°C, relativnoj vlažnosti od 90%, tokom 3 dana. Tokom skladištenja, praćeni su kvalitativni pokazatelji: rastvorljivih čvrstog sadržaja, titraciona kiselost, boja i tekstura. Metabolička procena sprovedena je ocenjivanjem endogene metaboličke toplote koristeći izotermni kalorimetar i praćenjem potrošnje O2 i proizvodnje CO2 istovremeno. U oceni kvaliteta tokom skladištenja pronađene su razlike; posebno je kivi na najnižem stadijumu zrenja imao najsporiju degradaciju kvaliteta, kako u pogledu omekšavanja tako i vizuelnih promena kvaliteta. Rezultati metabolički proizvedene toplote bili su različiti pri različitim nivoima zrelosti, pokazujući strogu vezu između fiziološkog stanja tkiva i odgovora subjekta na oštećenje.
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jezik rada: engleski
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objavljen u SCIndeksu: 10.12.2013.