Storing of climacteric and non-climacteric fruit in the case of apples and oranges

Med skladiščenjem tako jabolk, kot pomaranč prihaja do številnih sprememb, ki lahko spremenijo kakovost in posledično sprejemljivost pri potrošnikih. Zato v živilski industriji uporabljajo različne pristope za ohranjanje kakovosti plodov in podaljševanje njihove življenjske dobe, kot so znižanje vsebnosti kisika, nizke temperature, uporaba inhibitorjev učinkovanja etilena in uporaba voskov. V diplomskem delu smo proučevali literaturo o metabolni aktivnosti klimakterijskega kot neklimakterijskega sadja s poudarkom ugotavljanja razlik med obema skupinama. Temperatura je eden izmed pomembnih dejavnikov skladiščenja, za jabolka so optimalne temperature 0-3 °C, za tropsko sadje, kot so pomaranče pa so potrebne višje temperature (nad 10 °C), saj so dovzetne za poškodbe zaradi nizke temperature. Območja optimalne temperature skladiščenja se do neke mere razlikujejo med sortami obeh skupin sadja. Z nizko temperaturo in nizko vsebnostjo kisika vplivamo na zmanjšanje biosinteze endogenega etilena in tako zaustavimo procese zorenja, saj je etilen akter zorenja klimakterijskega sadja. Voske uporabljamo predvsem za agrume, le ti zamašijo pore in tako otežuje izmenjavo plinov skozi kutikulo, plodovom dajejo tudi sijaj in preprečuje izgubo mase. Če primerjamo komercialne in sintetične voske, so slednji veliko bolj učinkovito ohranjali maso in bioaktivne komponente. Dodatek nanogline sintetičnim voskom je še dodatno izboljšala funkcionalne lastnosti.During storage, both apples and oranges undergo a number of changes which can alter their quality and consequently their acceptability by consumers. For this reason, the food industry uses various approaches to preserve the quality of the fruit and prolong its shelf life, such as lower oxygen content, low temperatures, the use of ethylene action inhibitors and the use of waxes. In this thesis, we studied metabolic activity of climacteric and non-climacteric fruit, and what are the differences between both groups. Temperature is one of the most important storage factors, 0-3 °C being optimal for apples, while tropical fruit such as oranges require higher temperatures (above 10 °C), because they are susceptible to chilling injuries. Ranges of optimal temperature also vary to some extent between varieties for both fruits. Low temperature and low oxygen levels have the effect of reducing ethylene production, thus attenuating ripening, as ethylene is an important factor in ripening of climacteric fruit. Waxes are applied to the surface of fruit, they fill pores, making cuticle less permeable for gasses, they also make fruit glossy and prevent weight loss.Comparing commercial and synthetic waxes, latter were more effective in maintaining weight and bioactive compounds. Addition of nanoclay to synthetic waxes improved their functional properties