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undergraduate thesis
Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka
2023. urn:nbn:hr:109:083000
Musulin, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Cite this document

Musulin, N. (2023). Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:083000

Musulin, Nikolina. "Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:083000

Musulin, Nikolina. "Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:083000

Musulin, N. (2023). 'Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:083000

Musulin N. Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:083000

N. Musulin, "Postupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:083000

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Metadata
TitlePostupci za inhibiciju rasta plijesni Penicillium expansum tijekom skladištenja jabuka
Title (english)Methods of Penicillium expansum Growth Inhibition During Apple Storage
AuthorNikolina Musulin
MentorTihomir Kovač (mentor)
MentorAnte Lončarić (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Penicillium expansum uzrokuje takozvanu plavu trulež, koja je najčešći problem nakon berbe jabuka. Širenje truleži započinje kao mekana, svijetlo obojana mrlja koja se vrlo brzo širi površinom i duboko u tkivo ploda čemu slijedi pojava plavozelenih jezgrastih struktura na površini. Ova plijesan proizvodi patulin, kancerogeni sekundarni metabolit štetan za ljudski organizam ukoliko se konzumira. Patulin kontaminira proizvode od jabuka, poput pirea, sokova, jabukovače i ostalih. Osim patulina Penicillium expansum proizvodi još neke sekundarne metabolite kao što su citrinin, rokfortin C i ketoglobin A i C i drugi. Penicillium expansum raste pri niskim temperaturama, stoga jedino skladištenje u hladnim skladištima može usporiti kvarenje tj. inhibirati rast plijesni. Postoji još nekoliko načina kojima je omogućena inhibicija ove plijesni, a same metode dijele se na konvencionalne (uporaba kemijskih fungicida) i nekonvencionalne metode koje se dijele na fizikalne i biološke kontrole. Niz drugih plijesni također može uzrokovati truljenje jabuka nakon berbe, ali su one od manjeg ekonomskog značaja. Najčešće se gljivične truleži kontroliraju fungicidima benomil (metil [1 - [(butilamino) karbonil] -1H-benzimidazol-2-il] karbamat) ili SOPP(Natrij-o-fenilfenol). Danas se sve više istražuje biološka kontrola pomoću kvasca i bakterijskih vrsta, a glavni cilj je smanjiti ovisnost o fungicidima.
Abstract (english)
Penicillium expansum causes blue rot, which is the most common problem after harvesting apples. The spread of the rot starts as a soft, light-coloured spot that spreads very quickly over the surface and deep into the fruit tissue, followed by the appearance of blue-green core structures on the surface. P. expansum produces patulin, a carcinogenic metabolite that is harmful to the human body when consumed. Besides patulin, P. expansum produces several secondary metabolites, such as citrinin, roquefortin C, ketoglovine A and C and others. Patulin contaminates apple products such as puree, juices, cider, etc. Penicillium expansum grows at low temperatures, so only cold storage can slow down spoilage, i.e. inhibit the growth of the fungi. There are various methods to inhibit these fungi. These methods can be divided into conventional (the use of chemical fungicides) and unconventional methods, which in turn are divided into physical and biological controls. Many other fungi can also cause postharvest apple rot, but they are of less economic importance. Fungal rots are most commonly controlled with the fungicides benomyl (methyl [1 - [(butylamino) carbonyl] -1H-benzimidazol-2] carbamate) or SOPP (sodium o-phenylphenol). Today, biological control with yeast and bacterial species is increasingly being researched, with the main aim of reducing dependence on fungicides.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:083000
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: Nema
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-10-11 10:11:37