Št. zadetkov: 19
Diplomsko delo
Oznake:
oljka;ekološka pridelava;integrirana pridelava;oljčna muha;
Oljka (Olea europaea L.) je najpomembnejša sadna vrsta na območju Slovenske Istre, kjer ima oljkarstvo dolgoletno tradicijo. Ponovno se je intenzivno pridelovanje oljk začelo po letu 1991, ko se je začelo obdobje obnavljanja starih nasadov. Danes je oljka druga pomembnejša sadna vrsta v Sloveniji, s ...
Leto:
2018
Vir:
Biotehniška fakulteta (UL BF)
Magistrsko delo
Oznake:
sadjarstvo;oljka;Olea europaea;Istrska belica;Phylgreen;število plodov;velikost plodov;
Za oljko (Olea europaea L.) je značilno obilno cvetenje, vendar se skupno oplodi le 1 do 2 % cvetov. V letu 2019 smo na Šaredu pri sorti 'Istrska belica' analizirali vpliv ekstrakta iz morskih alg (Ascophyllum nodosum) pripravka Phylgreen, ki je bil tri krat nanešen med cvetenjem, na povečanje števi ...
Leto:
2020
Vir:
Biotehniška fakulteta (UL BF)
Doktorska disertacija
Oznake:
Olea europaea;Halyomorpha halys;oljka;fenolne snovi;zorenje;skladiščenje;vlaganje;marmorirana smrdljivka;
Plodovi oljke (Olea europaea L.) vsebujejo velike vsebnosti fenolnih snovi, ki pomembno prispevajo k antioksidativni zaščiti rastlinskega tkiva ter vplivajo na senzorične in hranilne lastnosti izdelkov iz oljk. V tej doktorski disertaciji smo raziskovali spremembe vsebnosti fenolnih snovi v plodovih ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
olive fruits;olea europaea;ripening stages;tannins;oil content;fruit quality;primary metabolites;secondary metabolites;
The study was conducted during the harvest season in the year 2020 to identify and quantify primary and secondary metabolites in olive fruit of the ‘Leccino’ cultivar during ripening. Sugars, individual phenolic compounds, total phenolic content and total tannin content were measured separately for ...
Leto:
2022
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
Asparagus acutifolius;Asparagus tenuifolius;Asparagus officinalis;primary metabolism;secondary metabolism;HPLC-MS;
Asparagus spears are a widely renowned vegetable, known for their taste and nutritional value, alongside many benefits for human health. However, wild species are understudied, although they are widely consumed in traditional cuisine. Here, we focus on cultivated (A. officinalis) and wild (A. tenuif ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
mechanical harvest;metabolites;olives;phenolic compounds;postharvest;storage;
This study investigates the changes in mechanically harvested ‘Leccino’ olives stored under cold and room-temperature conditions from harvest up to 23 days of storage during two consecutive seasons. Variations in quality parameters, including maturity index, weight, firmness, and colour, were monito ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
pests;brown marmorated stink bug;Halyomorpha halys;olive fruits;phenolics;metabolic response;fruit quality;olive orchard;
Olives ripen in the late autumn and represent a good source of nutrients that Halyomorpha halys uses to prepare for diapause. This is the first study to investigate the impact of H. halys infestation on the phenolic response and olive fruit quality in the pierced tissue of damaged fruits and in the ...
Leto:
2022
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
Phyteuma;phenolic compounds;anthocyanins;phenolic acids;flavonols;HPLC-MS;identification;Slovenia;
In the genus Phyteuma, the taxonomic delimitation of some species is difficult since a high variability of morphological traits, such as flower color, is present, probably due to high levels of hybridization. Historic descriptions and the morphological traits used in the taxonomic keys are sometimes ...
Leto:
2022
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
antioxidant capacity;brine;debittering;fermentation;oleuropein;pickling;
The aim of this research was to determine the changes in fruit quality parameters, antioxidant capacity and phenolic content during natural fermentation of five olive cultivars. During processing, the fruit weight and firmness decreased and dry matter increased in all cultivars. Nine phenolic compou ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)
Izvirni znanstveni članek
Oznake:
antioxidant capacity;oleuropein;olive fruits;phenolic compounds;postharvest;
In this study, changes in visual, physical and biochemical parameters of mechanically harvested olive fruit cultivar ’Istrska belica’ were evaluated during 23 days of storage under cold (C) and uncontrolled (U) conditions over two years. At harvest, the fruit of both years had a similar maturity ind ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)