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undergraduate thesis
Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared
2024. urn:nbn:hr:109:603806
Fučić, Filip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Fučić, F. (2024). Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:603806

Fučić, Filip. "Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:603806

Fučić, Filip. "Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:603806

Fučić, F. (2024). 'Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:603806

Fučić F. Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared [Undergraduate 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:109:603806

F. Fučić, "Utjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:603806

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TitleUtjecaj ULO (ultra-low oxygen) uvjeta čuvanja na kvalitativna svojstva jabuke sorte Idared
Title (english)The Influence of Ultra-low oxygen (ULO) Storage Conditions on the Qualitative Characteristics of Idared Apples
AuthorFilip Fučić
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Konzerviranje namirnica hlađenjem jedna je od najkorištenijih metoda konzerviranja čijom primjenom osiguravamo dulji vijek trajanja lako pokvarljivih sirovina i proizvoda, te duže održavamo njihovu svježinu. Razvojem kontrolirane atmosfere (CA), odnosno njenom primjenom u kombinaciji s hlađenjem pri izrazito niskim koncentracijama kisika (ULO uvjeti) značajno se produljuje mogućnost transporta i zadržavaju kvalitativna svojstva nekih sirovina na dulji period. U radu je provedeno ispitivanje skladišne sposobnosti jabuke sorte Idared ubrane u različitim terminima branja, s/bez primjene 1-metil ciklopropena (1-MCP) kao inhibitora etilena. 1-MCP primijenjen je nakon branja u kombinaciji s ULO uvjetima kontrolirane atmosfere. Analize pojedinih parametara obavljene su nakon branja, a neke kao što je čvrstoća plodova jabuke i tijekom čuvanja u ULO uvjetima, uz praćenje fizioloških i organoleptičkih promjena. Skladišna sposobnost plodova uzoraka s primjenom MCP-a bila je značajno dulja (9 mjeseci) u odnosu na uzorke bez obrade. Uporaba 1-MCP-a pokazala se učinkovita u održavanju visokih vrijednosti čvrstoće, bez obzira na vrijeme branja i duljinu skladištenja.
Abstract (english)
Food preservation by cooling is one of the most used preservation methods, by applying which we ensure a longer shelf life of easily perishable raw materials and produce while maintaining their freshness longer. The development of controlled atmosphere (CA), i.e. its application in combination with cooling at extremely low oxygen concentrations (ULO conditions), significantly extends the possibility of transportation and retains the qualitative properties of some raw materials for a longer period. In this paper, the storage capacity of the Idared apple variety harvested at different times of picking, with/without the use of 1-methyl cyclopropene (1-MCP) as an ethylene inhibitor, was tested. 1-MCP was applied post-harvest in combination with ULO conditions in controlled atmosphere. Analyzes of individual parameters were performed after harvesting, and some, such as the firmness of apple fruits, during storage in ULO conditions, with monitoring of physiological and organoleptic changes. The storage capacity of the fruits of the samples with the application of MCP was significantly longer (9 months) compared to the samples without treatment. The use of 1-MCP proved to be effective in maintaining high firmness values, regardless of the time of harvesting and length of storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:603806
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
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Created on2024-10-07 12:05:17