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master's thesis
Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:408762
Vilić, Ružica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vilić, R. (2021). Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:408762

Vilić, Ružica. "Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:408762

Vilić, Ružica. "Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:408762

Vilić, R. (2021). 'Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:408762

Vilić R. Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:408762

R. Vilić, "Otpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:408762

Metadata
TitleOtpornosti tradicionalnih hrvatskih sorti jabuka na kontaminaciju s plijesni Penicillium expansum i patulinom tijekom skladištenja
Title (english)Resistance of Traditional Croatian Apple Varieties to the Contamination with Penicillium expansum and Patulin During Storage
AuthorRužica Vilić
MentorTihomir Kovač (mentor)
MentorAnte Lončarić (komentor)
Committee memberKrunoslav Aladić (predsjednik povjerenstva)
Committee memberTihomir Kovač (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tradicionalne sorte jabuka predstavljaju visoko vrijednu sirovinu za prehrambenu industriju. Većina tradicionalnih sorti sadrži visoke količine ukupnih polifenolnih spojeva. Ti spojevi imaju snažan utjecaj na stabilnost kao i na mogućnost dugotrajnijeg očuvanja ploda jabuke. Cilj rada bio je ispitati otpornost tradicionalnih sorti jabuka 'Mašanka', 'Petrovnjača', 'Wagner', 'Kleker' i 'Adamovka' na zarazu s plijesni Penicillium expansum i produkciju patulina. Također, određen je polifenolni profil ispitivanih sorti prije i nakon skladištenja. Rezultati su pokazali kako sorta 'Mašanka' ima najviši sadržaj ukupnih polifenola u svježem uzorku i nakon tri mjeseca skladištenja. Patulin je identificiran i kvantificiran u 'Petrovnjači' (prije skladištenja), 'Mašanka' i 'Wagner' (nakon skladištenja). Dobiveni rezultati doprinose boljem uvidu na otpornost tradicionalnih sorti jabuka na zarazu s plijesni P. expansum, ali i polifenolnom profilu ispitivanih sorti.
Abstract (english)
Traditional varieties of apples are a highly valuable raw material for the food industry. Most traditional varieties contain high amounts of total polyphenolic compounds. These compounds have a strong effect on the stability as well as on the possibility of long-term preservation of the apple fruit. The aim of this study was to examine the resistance of traditional apple varieties 'Mašanka', 'Petrovnjača', 'Wagner', 'Kleker' and 'Adamovka' to infestation with P. expansum and patulin production. Also, the polyphenolic profile of the tested varieties before and after storage was determined. The results showed that the cultivar 'Mašanka' has the highest content of total polyphenols in the fresh sample even after three months of storage. Patulin was identified and quantified in ‘Petrovnjača’ (before storage), ‘Mašanka’ and ‘Wagner’ (after storage). The obtained results contribute to a better insight into the resistance of traditional apple varieties to infestation with the mold P. expansum, but also to the polyphenolic profile of the examined varieties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:408762
ProjectNumber: UIP-2020-02-8461
Title: Mogućnost iskorištavanja tradicionalnih sorti jabuka za proizvodnju jabuka i soka od jabuka sa smanjenim udjelom patulina
Title: The possibility of exploiting traditional apple cultivars for the production of apples and apple juice with the reduced patulin content
Acronym: TRAPROCk
Leader: Ante Lončarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-10-22 09:51:37