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master's thesis
Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa
2024. urn:nbn:hr:109:185857
Kosanović, Darina
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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Kosanović, D. (2024). Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:185857

Kosanović, Darina. "Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:185857

Kosanović, Darina. "Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:185857

Kosanović, D. (2024). 'Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:185857

Kosanović D. Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:185857

D. Kosanović, "Učinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:185857

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TitleUčinak pripravka mikoriznih gljiva i korisnih bakterija na dvije sorte salate (Lactuca sativa var. capitata) u uvjetima vodnog stresa
Title (english)The Effect of Mycorrhizal Fungi and Beneficial Bacteria on two Lettuce (Lactuca sativa var. capitata) Varieties under Limited Water Conditions
AuthorDarina Kosanović
MentorTihana Marček (mentor)
MentorNatalija Velić (komentor)
Committee memberTihana Marček (član povjerenstva)
Committee memberNatalija Velić (član povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberMonika Marković (predsjednik 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 country2024-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nedostatak vode može inhibirati rast korijenskog sustava što ometa usvajanje vode i hranjivih tvari iz tla. Interakcija korijena s mikoriznim gljivama i korisnim bakterijama povećava učinkovitost iskorištenja vode što je u uvjetima vodnog stresa izuzetno važno. Cilj ovog rada bio je provjeriti otpornost dva genotipa salate (L. sativa var. capitata) “puterica” i “kristalka”, na stres izazvan sušom dodatkom komercijalnog pripravka mikoriznih gljiva s dodatkom korisnih bakterija (M) na rast i biokemijske pokazatelje u uvjetima in vivo. Zasušivanje je izazvano smanjivanjem obroka navodnjavanja gdje je 100% retencijskog kapaciteta (Rkv) predstavljalo kontrolu, 80% Rkv (umjeren vodni stres) i 60% Rkv (intenzivniji vodni stres). Uzorci salate podvrgnuti su pojedinačnim (100%, 80% i 60%) i kombiniranim tretmanima (M-100%, M-80% i M-60%) u fazi formiranja glavice. Dodatak pripravka inducirao je veću masu i broj listova glavice u puterice (M-80% i M-60%) te veću masu i promjer glavice kristalke (M-60%). Na vodnom stresu slabijeg intenziteta (80%) puterica je sintetizirala više prolina od kristalke što govori o specifičnom genotipskom odgovoru. Dodatak pripravka u kristalke reducirao je sadržaj MDA na slabijem intenzitetu vodnog stresa (M-80%) što govori o protektivnoj ulozi mikoriznih gljiva i bakterija u očuvanju integriteta biomembrana.
Abstract (english)
Water scarcity can inhibit root system growth, hindering the absorption of water and nutrients from the soil. However, the interaction of roots with mycorrhizal fungi and beneficial bacteria can enhance water use efficiency, which is crucial under drought conditions. This study aimed to evaluate the drought resistance of two lettuce genotypes (L. sativa var. capitata), "Butterhead" and "Iceberg," by adding a commercial preparation of mycorrhizal fungi and beneficial bacteria (M) to assess growth and biochemical indicators under in vivo conditions. Drought stress was induced by reducing irrigation levels: 100% retention capacity (RC) served as the control, 80% RC represented moderate drought, and 60% RC represented severe drought. Lettuce samples were subjected to individual treatments (100%, 80%, and 60%) and combined treatments (M-100%, M-80%, and M-60%) during the head formation stage. The addition of the mycorrhizal preparation resulted in greater head mass and leaf number in Butterhead (M-80% and M-60%) and increased head mass and diameter in Iceberg (M-60%). Under lower-intensity stress (80%), Butterhead synthesized more proline than Iceberg, indicating a specific genotypic response. Mycorrhizal treatment also reduced MDA content in Iceberg at the moderate drought intensity (M-80%), highlighting the protective role of mycorrhizae and bacteria in maintaining biomembrane integrity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:185857
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 on2024-09-27 11:11:49