Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima

undergraduate thesis

• Title (english): Determination of vitamin C in fresh-cut Cripps pink apple stored in controlled atmosphere and sterile conditions
• Author: Petra Buljan
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Ovo istraživanje bavi se utjecajem sastava atmosfere i temperature skladištenja na sadržaj vitamina C u svježe narezanoj jabuci sorte Cripps Pink u sterilnim uvjetima tijekom osam dana. Provedeno je pri kontroliranoj atmosferi sastava ~80 % N2, 10 % CO2 i 10 % O2 i temperaturi između 4 i 6 ºC. Mjerenje vitamina C izvršeno je HPLC metodom 0., 1., 2., 4. i 7. dan skladištenja, a sterilnost skladišne komore provjeravala se ispitivanjem prisutnosti PCA bakterija i kvasaca također 0., 1., 2., 4. i 7. dan. Dobiveni rezultati pokazuju kako je tijekom prva dva dana moguće očuvati visoku razinu vitamina C, koja nakon toga postaje zanemariva. Također je moguće očuvati sterilne uvjete skladištenja i modificiranu atmosferu tijekom svih osam dana unatoč nepotpune hermetičnosti skladišne komore.

Abstract (english)

This study addresses the impact of atmosphere composition and storage temperature on the vitamin C content in fresh-cut Cripps Pink apple in sterile conditions during eight days. The research was conducted in controlled atmosphere conditions of ~80 % N2, 10 % CO2 and 10 % O2 with the temperature varying between 4 and 6 ºC. Vitamin C was determined by high pressure liquid chromatography (HPLC) and the sterility of the storage chamber was tested by analyzing the presence of PCA bacteria and yeasts on 0., 1st, 2nd, 4th and 7th day. The results show that it's possible to maintain the high levels of vitamin C during the first two days of storage, but after that it becomes negligible. It is also possible to maintain the sterile conditions of storage and modified atmosphere during all eight days, despite the incomplete hermeticity of the storage chamber.

• Keywords: jabuka; minimalno procesiranje; vitamin C; kontrolirana atmosfera; sterilni uvjeti
• Keywords (english): apple; minimal processing; vitamin C; controlled atmosphere; sterile conditions
• Language: croatian
• URN:NBN: urn:nbn:hr:159:106797
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:00:13