Utjecaj jestivog omotača na kvalitetu ploda borovnice

Jakoplić, Ana

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master's thesis

Utjecaj jestivog omotača na kvalitetu ploda borovnice

Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:330860

Jakoplić, Ana

University of Zagreb
Faculty of Agriculture
Chemistry

Cite this document

APA 6th Edition

Jakoplić, A. (2022). Utjecaj jestivog omotača na kvalitetu ploda borovnice (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:330860

MLA 8th Edition

Jakoplić, Ana. "Utjecaj jestivog omotača na kvalitetu ploda borovnice." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:330860

Chicago 17th Edition

Jakoplić, Ana. "Utjecaj jestivog omotača na kvalitetu ploda borovnice." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:330860

Harvard

Jakoplić, A. (2022). 'Utjecaj jestivog omotača na kvalitetu ploda borovnice', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:330860

Vancouver

Jakoplić A. Utjecaj jestivog omotača na kvalitetu ploda borovnice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:204:330860

IEEE

A. Jakoplić, "Utjecaj jestivog omotača na kvalitetu ploda borovnice", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:330860

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:330860

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Metadata

Title	Utjecaj jestivog omotača na kvalitetu ploda borovnice
Title (english)	The influence of the edible coating on the quality of the blueberry fruit
Author	Ana Jakoplić
Mentor	Luna Maslov Bandić (mentor)
Committee member	Luna Maslov Bandić (predsjednik povjerenstva)
Committee member	Mirna Mrkonjić Fuka (član povjerenstva)
Committee member	Nenad Jalšenjak (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Chemistry) Zagreb
Defense date and country	2022-09-27, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Različite tehnologije se koriste za smanjenje kvarenja, produženje roka trajanja i očuvanja nutritivnih vrijednosti voćnih proizvoda. Jestivi omotači predstavljaju alternativni način za održavanje čvrstoće i općenito odgađanje propadanja plodova, a zbog njihove sposobnosti da smanje vlagu, migraciju otopljenih tvari, disanje i brzinu transpiracije. Jestivi omotači na bazi alginata korisni su i ekološki prihvatljivi za očuvanje kvalitete ploda borovnice tijekom skladištenja. U ovom radu ispitana je učinkovitost jestivog omotača od alginata, bez i u kombinaciji s taninskom kiselinom, na očuvanje fizikalno-kemijskih svojstava ploda borovnice tijekom sedam dana. Određen je utjecaj omotača na gubitak mase, očuvanje bioaktivnih komponenti (polifenoli, antioksidacijska aktivnost i antocijani), topljive suhe tvari te brojnost mikroorganizama. Jestivi omotač s alginatom i jestivi omotač s alginatom i taninskom kiselinom pokazali su značajnije razlike u očuvanju kvalitete ploda u odnosu na kontrolu bez omotača.
Abstract (english)	Various technologies are used to reduce spoilage, extend the shelf life and preserve the nutritional value of fruit products. Edible coatings represents an alternative storage method to maintain firmness and generally delay fruit deterioration, due to their ability to reduce moisture, solute migration, respiration and transpiration rates. Edible coatings based on alginate are useful and environmentally friendly for preserving the quality of blueberry fruit during storage. In this paper, the effectiveness of an edible alginate coating, without and in combination with tannic acid, on the preservation of the physicochemical properties of blueberry fruit for seven days was tested. The influence of the coatings on the mass loss, the preservation of bioactive components (polyphenols, antioxidant activity and anthocyanins), soluble dry matter and on the total count of microorganisms was determined. The edible coating with alginate and the edible coating with alginate and tannic acid showed significant differences in the preservation of fruit quality compared to the control without coating.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:330860
Study programme	Title: Agroecology Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to authenticated users
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2022-10-14 09:19:03