Pogodnost kajsije za sušenje kombinovanom tehnologijom
Sažetak
Kajsija je jedna od najcenjenijih kontinentalnih vrsta voćaka čiji se plodovi konzumiraju kao stono voće ili se upotrebljavaju kao vredna sirovina za preradu. Republika Srbija je jedan od lidera u Jugoistočnoj Evropi u proizvodnji kajsije, ali je ponuda ograničena na mali broj sorti koje sazrevaju u vreme kad i Mađarska najbolja. U cilju uvođenja u proizvodnju novih sorti koje se odlikuju visokim rodom, kao i kvalitetom za stonu upotrebu i različite vidove prerade, sprovode se intenzivna istraživanja introdukovanih i novostrvorenih domaćih sorti. Kajsija se u Srbiji uglavnom prodaje u svežem stanju, ali je i potražnja za sušenim plodovima u porastu. Kako bi se sačuvala nutritivnaa svojstva i senzorne karaakteristike svežih plodova veoma je važan izbor tehnike za sušenje, a najčešće korišćeno je konvektivno. Cilj istraživanja bio je da se uporedi potencijal sorti kajsije Mađarska najbolja, Novosadska rodna, NS-4 i NS-6 za sušenje primenom dvofazne tehnologije, odnosno kombinacijom osmotskog i konvektivnog sušenja, kao i da se utvrdi profitabilnost primene ove tehnologije na porodičnim poljoprivrednim gazdinstvima. Sorte NS-4 i Novosadska rodna pokazale su najbolje rezultate i pogodnost za sušenje kombinovanom metodom. Najviše ocene za senzorsku evaluaciju suve kajsije dobile su NS-4, a zatim Novosadska rodna. Rezultati ukazuju da je sušenje kajsije kombinovanom tehnologijom, odnosno primenom osmotskog i konvektivnog sušenja profitabilnije od prodaje svežih plodova, kao i da na malim porodičnim gazdinstvima može biti značajan alat za stvaranje dodatne vrednosti poljoprivrednih proizvoda.
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