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master's thesis
Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice
2024. urn:nbn:hr:109:821510
Šiškić, Fabijan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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Šiškić, F. (2024). Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:821510

Šiškić, Fabijan. "Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:821510

Šiškić, Fabijan. "Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:821510

Šiškić, F. (2024). 'Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:821510

Šiškić F. Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:821510

F. Šiškić, "Utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:821510

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TitleUtjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice
Title (english)Effect of Edible Pullulan Coating with the Addition of Natamycin and Basil Essential Oil on Cherry Tomato Quality
AuthorFabijan Šiškić
MentorHrvoje Pavlović (mentor)
MentorNela Nedić Tiban (komentor)
Committee memberLidija Jakobek Barron (predsjednik povjerenstva)
Committee memberHrvoje Pavlović (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
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 country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je istražen utjecaj jestivog omotača od pululana s dodatkom natamicina i eteričnog ulja bosiljka na kvalitetu cherry rajčice kontaminirane plijesnima vrste Botrytis cinerea i Cladosporium cladosporioides tijekom čuvanja pri 25°C. Kontrolni i tretirani uzorci su skladišteni tijekom 9 dana, a analizirani su u 3., 6. i 9. danu. Uzorcima su, pored mikrobioloških parametara, tijekom čuvanja određeni i fizikalno-kemijski: boja, čvrstoća, topljiva suha tvar, sadržaj kiselina, pH te koncentracije dušika, kisika i ugljikovog dioksida u pakiranjima. Određen je i postotak vidljivo pljesnivih uzoraka rajčica kontaminiranim s B. cinerea i C. cladosporioides tijekom skladištenja. Jestivi omotač je utjecao na smanjenje koncentracije kisika i dušika u pakiranjima (ispod 16%; do 42%), a povećao koncentracije ugljičnog dioksida tijekom 9. dana, smanjio promjene boje te gubitak čvrstoće. Natamicin je snažnije inhibirao C. cladosporioides od B. cinerea (6,25 ppm minimalna inhibitorna koncentracija tj. MIK; 12,5 ppm MIK), dok su obje vrste jednako osjetljive na eterično ulje bosiljka (400 ppm MIK). Rajčice tretirane pululanom i natamicinom su duže zadržale kakvoću uz manji postotak pljesnivih plodova.
Abstract (english)
The paper investigated the influence of an edible pullulan coating with the addition of natamycin and basil essential oil on the quality of cherry tomatoes contaminated with the molds Botrytis cinerea and Cladosporium cladosporioides during storage at 25°C. Control and treated samples were stored for 9 days, and were analyzed on the 3rd, 6th and 9th day. In addition to the microbiological parameters, the samples were also physicochemically analysed during storage: color, firmness, soluble dry matter, acid content, pH, and concentrations of nitrogen, oxygen and carbon dioxide in the packages. The percentage of visibly moldy tomato samples contaminated with B. cinerea and C. cladosporioides during storage was also determined. The edible coating had the effect of reducing the concentration of oxygen and nitrogen in the packages (below 16%; up to 42%), and increased the concentration of carbon dioxide during the 9th day, reducing color changes and loss of firmness. Natamycin was more potent in inhibition of C. cladosporioides than B. cinerea (6.25 ppm minimum inhibitory concentration ie MIC; 12.5 ppm MIC), while both species are equally sensitive to basil essential oil (400 ppm MIC). Tomatoes treated with pullulan and natamycin kept their quality longer with a lower percentage of moldy fruits.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:821510
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-09-26 12:31:13