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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
Department of Chemistry

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

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

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

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

Jakoplić, A. (2022). 'Utjecaj jestivog omotača na kvalitetu ploda borovnice', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 May 2024, https://urn.nsk.hr/urn:nbn:hr:204:330860

Jakoplić A. Utjecaj jestivog omotača na kvalitetu ploda borovnice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 May 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:330860

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

Metadata
TitleUtjecaj jestivog omotača na kvalitetu ploda borovnice
Title (english)The influence of the edible coating on the quality of the blueberry fruit
AuthorAna Jakoplić
MentorLuna Maslov Bandić (mentor)
Committee memberLuna Maslov Bandić (predsjednik povjerenstva)
Committee memberMirna Mrkonjić Fuka (član povjerenstva)
Committee memberNenad Jalšenjak (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Chemistry)
Zagreb
Defense date and country2022-09-27, 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)
Languagecroatian
URN:NBNurn:nbn:hr:204:330860
Study programmeTitle: Agroecology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to authenticated users
Terms of useLicence In copyright icon
Created on2022-10-14 09:19:03