Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova jagoda tijekom skladištenj

undergraduate thesis

• Title (english): Impact of way of cooling and atmosphere on antioxidant capacity of packed strawberries fruit durning storage
• Author: Tea Solarić
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je istražiti kako način na koji se plod jagode hladi i sastav atmosfere pakiranja utječe na antioksidacijski kapacitet u razdoblju skladištenja pri tri temperature. Ispitivane su tehnike hlađenja vakuumom i normalno hlađenje u hladnjaku. Svježe jagode sorte Joly hladile su se nezapakirane (kontrolni uzorak), zapakirane u uvjetima modificirane atmosfere (MA) i zapakirane u atmosferi zraka pri 1°C, 5°C i 10°C. Antioksidacijski kapacitet jagoda određivan je DPPH metodom 1., 4. i 7. dana skladištenja. Jagode koje su skladištene u atmosferi zraka kao: obično hlađene - nezapakirane, obično hlađene - zapakirane i hlađene vakuumom - zapakirane, pokazuju najviši antioksidacijski kapacitet hlađenjem na 1°C, a najniži na 10°C. Skladištenjem zapakiranih jagoda u MA, hlađenih vakuumom i normalno, pokazuju najviši antioksidacijski kapacitet hlađenjem na 10°C, a najniži na 5°C. Tri najviše izmjerene vrijednosti antioksidacijskog kapaciteta sedmog dana skladištenja su u uvjetima: obično hlađene - nezapakirane jagode 1°C, obično hlađene – zapakirane u atmosferi zraka 1°C i obično hlađene – nezapakirane na 5°C.

Abstract (english)

The aim is to explore how the way of cooling strawberry fruit and composition of the atmosphere packaging affects on the antioxidant capacity durning the storage period (on three different temperatures). Vacuum cooling and normal cooling in the refrigerator was used. Fresh strawberries variety Joly were cooled on the air unpackaged (control sample), then packaged in modified atmosphere (MA) and in air and stored at 1°C, 5°C i 10°C. Antioxidant capacity of strawberries were determined with DPPH method 1st, 4th and 7th day of storage. Strawberries that are stored in air as: usually cooled - unpackaged, usually cooled - packaged and vacuum cooled- packaged, show the highest antioxidant capacity of cooling at 1°C, and the lowest at 10°C. Storage of strawberries packaged in MA, vacuum and normal cooled, showing the highest antioxidant capacity of cooling at 10°C, and the lowest at 5°C. The conditions of three highest measured values of antioxidant capacity seventh day of storage are: normal cooled - unpackaged strawberries 1°C, normal cooled - packaged in air atmosphere 1°C and normal cooled - unpackaged at 5°C.

• Keywords: jagode; skladištenje; hlađenje; pakiranje; antioksidacijski kapacitet
• Keywords (english): strawberries; storage; cooling; packaging; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:930056
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 07:19:30