Utjecaj jestivog omotača kitozana na kvalitetu ploda jagode

master's thesis

• Title (english): Influence of edible chitosan coating on strawberry fruit quality
• Author: Dora Gavranić
• Mentor: Luna Maslov Bandić (mentor)
• Committee member: Luna Maslov Bandić (predsjednik povjerenstva)
• Committee member: Mirna Mrkonjić Fuka (član povjerenstva)
• Committee member: Boris Duralija (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Chemistry); Zagreb
• Defense date and country: 2024-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Jestivi omotači predstavljaju ekološki prihvatljivi materijal za očuvanje kvalitete i produljenja roka trajanja svježeg voća. Jagoda je popularno voće i važan dio suvremene prehrane koje brzo propada nakon berbe. U ovom radu ispitan je utjecaj jestivog omotača kitozana na sadržaj bioaktivnih tvari (polifenola, antioksidacijska aktivnost, antocijani), ukupnih proteina i brojnost odabranih grupa mikroorganizama (aerobni mezofili, aerobnih psihrotrofi, enterobakterije, kvasaca i plijesni) na plodu jagode. Provedbom testa analize varijance (ANOVA) na razini značajnosti od 5 % utvrđeno je da postoji razlika među skupinama. Provedbom post-hoc t-testova uz Bonferronijevu korekciju (p<0,05) na razini značajnosti utvrđeno je da se ukupni sadržaj polifenola i antocijanina te antioksidacijska aktivnost nakon 4. dana statistički značajno razlikuju između kontrolne skupine i skupine s jestivim omotačem kitozanom s dodatkom jabučne komine. Oba jestiva omotača značajno inhibiraju rast aerobnih mezofilnih bakterija, plijesni i kvasaca, dok psihrotrofne bakterije i enterobakterije nisu uopće detektirane. Stoga, kitozan se pokazao kao bolji omotač za produženje roka trajanja jagoda.

Abstract (english)

Edible coatings represent an environmentally friendly material for preserving the quality and extending the shelf life of fresh fruit. The strawberry is a popular fruit and an important part of the modern diet, which quickly deteriorates after harvesting. In this paper, the influence of the edible chitosan coating on the content of bioactive substances (polyphenols, antioxidant activity, anthocyanins), total proteins and the number of selected groups of microorganisms (aerobic mesophiles, aerobic psychrotrophs, enterobacteria, yeasts and molds) on strawberry fruit was examined. By performing an analysis of variance (ANOVA) test at a significance level of 5 %, it was determined that there was a difference between the groups. By performing post-hoc t-tests with Bonferroni's correction (p<0.05) at the level of significance, it was determined that the total content of polyphenols and anthocyanins and the antioxidant activity after the 4th day were statistically significantly different between the control group and the group with the edible chitosan coating with the addition apple pomace. Both edible casings significantly inhibit the growth of aerobic mesophilic bacteria, molds and yeasts, while psychrotrophic bacteria and enterobacteria were not detected at all. Therefore, chitosan proved to be a better coating for extending the shelf life of strawberry.

• Keywords: jagoda; jestivi omotač; kitozan; jabučna komina; bioaktivne tvari
• Keywords (english): strawberry; edible coatings; chitosan; apple pomace; bioactive compound
• Language: croatian
• URN:NBN: urn:nbn:hr:204:204556
• 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: Open access
• Created on: 2024-11-05 08:00:04