Options of Using Tannins for Controlling Apple Storage Diseases

V diplomski nalogi smo preizkušali možnost zatiranja gliv povzročiteljic skladiščnih bolezni jabolk (Neofabrea, Botrytis, Penicillium in druge) s potapljanjem jabolk pred skladiščenjem v raztopino taninov pri temperaturi vodne raztopine 20 ℃ in 52 ℃. Za poskus smo uporabili dva pripravka, in sicer Farmatan ter Tanimil SCC (oba proizvaja Tanin d.d. Sevnica). Farmatan prašek je suhi taninski ekstrakt kostanja, ki deluje adstingentno, blago antiseptično, obarja beljakovine in zavira rast nekaterih gliv. Farmatan liqid je tekoči preparat, ki poleg taninov vsebuje še mono-, di- in trigliceride maslene kisline. Tanimil SCC je mešanica tanina, natrijevega acetata, esencialnih olj ter v organske komplekse vezanega cinka. Jabolka so bila po potapljanju in odcejanju skladiščena v komori s kontrolirano atmosfero od 17. 11. 2016 do 15. 02. 2017. Po zaključenem skladiščenju je ocenjevanje plodov izvedlo večje število strokovnjakov s Fakultete za kmetijstvo in biosistemske vede UM in podjetja EVROSAD d. o. o. Krško. Ugotovili smo, da je delež plodov, napadenih od gliv, značilno upadel zaradi tretiranja s toplo vodo in da je bil učinek taninov manj pomemben od učinka tople vode. Učinkovitost pripravkov (% Abbot) je bila pri različnih glivah različna in je znašala od 5 % do 70 %. Preprost preizkus glede morebitnega priokusa, ki bi ga lahko pridobila jabolka tekom tretiranja je pokazal, da uporaba taninov nesporno vpliva na manjšo všečnost okusa plodov.The result of testing the options for controlling apple storage diseases (Neofabrea, Botrytis, Penicillium and others) by dipping apples into a solution of tannins at temperatures of 20 ℃ and 52 ℃ before storage were investigated. We studied two tannin containing preparations namely Farmatan and Tanimil SCC (both produced by Tanin d.d. Sevnica). Farmatan powder is a dry chestnut extract that works mildly astringently, midly antiseptic, breaks down protein and inhibits the growth of some fungi. Farmatan liqid is a liqid preparation wich contains, in addition to tannins, mono-, di- and triglycerides of butyric acid. Tanimil SCC is a mixture of tannin, sodium acetate, essential oils and organic zinc. After the dipping and drying, the apples were stored in a controlled atmosphere from 17.11.2016 to 15.02.2017. The apple grading was carried out by experts from the Faculty of Agriculture and the EVROSAD d. o. o. Krško Company, after the storage was completed. We came to the conclusion, that the application of hot water reduced the proportion of fruits that were infected by fungi. Tannin application was less effective in storage diseases reduction. The preparation efficiency (% Abbot) was different in different types of fungi and varied from 5 % to 70 %. A simple test of potential aftertaste has shown that the use of tannins has a significant impact on apple taste