817 KB33 KB200420252025Didur, VolodymyrPoltoretskyi, SerhiiVasylyshyna, OlenaVoitsekhivskyi, Volodymyrletnik:121številka:28 str.DOI:10.14720/aas.2025.121.2.21461ISSN:1854-1941COBISSID_HOST:242751747URN:URN:NBN:SI:doc-399I3TMWenZaložba Univerze v LjubljaniActa agriculturae Slovenicachitosanhitozanizguba masemass lossovrednotenje pridelkaplodovi višnjeproduct evaluationsalicilna kislinasalicylic acidsour cherry fruitThe effect of the preharvest treatment of sour cherry fruit (Prunus cerasusL.) with chitosan and mixture of chitosan and salicylic acid on fruit quality|The effect of the pre-harvest treatment of sour cherry fruit with chitosan and salicylic acid on product quality as well as mass losses after storage is shown in the paper. The research was carried out with sour cherry cultivars ‘Alfa ? and ‘Pamiat Artemenko ? at the experimental pomology station named after L.P. Symyrenko of the institute of horticulture of NAAS. The pre-harvest treatment of sour cherry fruit with mixture of 1 %-chitosan with 100 mg l-1 of salicylic acid appeared to be efficient; this makes it possible to extend the storage period up to 30 days, to increase the output of marketable produce by 7.8–8.6 %, to have mass losses which do not exceed 3 %. The pre-storage treatment of sour cherry fruit with the solution of salicylic acid in combination with chitosan facilitates the decrease of the number of mesophylic aerobic and facultative anaerobic microorganisms by 5.2 times, that of yeast and mold – 6.3 times. Along with this, taste properties of the produce are maintained at the level of fresh fruit, also the product has an excellent tasting evaluation – 5 pointsV prispevku je prikazan učinek tretiranja plodov višnje pred obiranjem s hitozanom in mešanico hitozana in salicilne kisline na njihovo kakovost in izgubo mase po spravilu. Raziskava je bila izvedena na sortah višnje ‘Alfa ? in ‘Pamiat Artemenko na poskusni postaji za sadjarstvo imenovani po L.P. Symyrenku, inštituta za hortikulturo NAAS. Obravnavanje plodov višnje pred obiranjem z mešanico 1 %-hitozana z 100 mg l-1 salicilne kisline se je izkazalo za učinkovito, kar je omogočilo čas shrambe do 30 dni in povečalo prodajno vrednost pridelka za 7,8–8,6 % ter zmanjšalo izgubo mase pod 3 %. Obravnavanje plodov višnje pred shrambo z raztopino salicilne kisline v kombinaciji s hitozanom je omogočilo zmanjšanje števila mezofilnih aerobnih in fakultativno anaerobnih mikroorganizmov za 5,2 krat, kvasovk in plesni za 6,3 krat. Hkrati so lastnosti okusa ostale na isti ravni kot pri svežih plodovih saj je bila ocean oku-sa odlična in je znašala 5 točkTEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaUniverza v Ljubljani, Biotehniška fakulteta