Utjecaj temperature sušenja na energetsku aktivaciju listova ocvjeća tulipana

master's thesis

• Author: Paula Vidolin
• Mentor: Tajana Krička (mentor)
• Committee member: Tajana Krička (predsjednik povjerenstva)
• Committee member: Ana Matin (član povjerenstva)
• Committee member: Vesna Židovec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2017-06-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Ornamental Plants

Abstract

Tulipan je jedna od najpopularnijih proljetnica na svijetu, a njegova posebnost je u tome što dolazi u nevjerojatnim kombinacijama boje, veličine i oblika cvijeta. Ime mu potječe od turske riječi 'tulbent' što u prijevodu znači turban. To je geofit iz porodice Liliaceae. U svijetu je poznato preko 4000 kultivara tulipana. Najznačajnija vrsta za cvjećarstvo je Tulipa gesneriana koja je predak današnjim kultiviranim sortama. Početkom 17. stoljeća javlja se 'tulipomanija', razdoblje u kojem tulipani dostiţu veliku popularnost. Najviše se uzgajaju kao rezano cvijeće, ali ih se mnogo sadi na otvorenome u vrtovima i javnim nasadima. U uzgoju postoje niski, srednji i visoki kultivari s jednostavnim ili punim cvjetovima. Cvijet tulipana je bez mirisa. Manje je poznato da se tulipani koriste i u kozmetičkoj industriji u proizvodnji krema, losiona, esencijalnih ulja te parfema. Cilj ovog rada je istraţiti utjecaj triju različitih temperatura sušenja na kvalitetu latica tulipana. Korištena su četiri kultivara tulipana različite boje i to crvena Tulipa 'Red Emperor', bijela Tulipa fosteriana 'Purissima', ljubičasta Tulipa 'Purple Flag' i narančasta Tulipa 'Dillenburg'. Nakon prikupljanja uzoraka, sušenje latica obavljeno je u dehidratoru. Pomoću dobivenih rezultata utvrdila se brzina otpuštanja vode iz latice i na temelju toga su se izradile jednadţbe i krivulje otpuštanja vode iz latica tulipana. Svjeţim i sušenim laticama su utvrĎeni ukupni sadrţaj pepela, masti i škroba te boja osušenim laticama.

Abstract (english)

Tulip is one of the most popular spring flowers in the world, and its uniqueness is that it comes in incredible combinations of colors, size and shape of a flower. Its name derives from the Turkish word 'tulbent' which means turban. This is the bulbous plant of the family Liliaceae. In the world there are over 4000 varieties of tulips. The most important types of floriculture is Tulipa gesneriana which is the ancestor of today's cultivated varieties. At the beginning of the 17th century, there was a 'tulip mania', a period in which tulips attained great popularity. Most are grown as cut flowers, but they are extensively cultivated in the open air in gardens and public gardens. In cultivation there are low, medium and tall varieties with simple or full flowers. Tulip flower is odorless. Less known is that the tulips are used in cosmetic industry in the production of creams, lotions, essential oils and perfumes. Purpose of this paper is to investigate the influence of three different drying temperatures on the quality of tulip petals. This research used four tulip varieties of different colors: red Tulipa 'Red Emperor', white Tulipa fosteriana 'Purissima', purple Tulipa 'Purple Flag' and orange Tulipa 'Dillenburg'. After sampling, process of drying the petals starts in the dehydrator. Using the results, the rate of water release from the petals is determined and on this basis equations and curve of water release from the tulip petals are made. Fresh and dried petals are determined by the total content of ash, fat, starch and color.

• Keywords: tulipan; latice; sušenje; temperatura; cvijet
• Keywords (english): tulip; petals; drying; temperature; flower
• Language: croatian
• URN:NBN: urn:nbn:hr:204:426807
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository Faculty of Agriculture University of Zagreb
• Created on: 2017-07-26 09:04:05