master's thesis
Influence of variety and different agents for processing on shelf-life extension of minimally processed pears

Ivica Rendić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka
AuthorIvica Rendić
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Kruška se pokazala kao jedinstven izazov za minimalno procesiranje zbog svoje izražene sklonosti enzimskom posmeđivanju, zbog omekšavanja tkiva i mikrobiološkog kvarenja. Ovim radom obuhvaćeno je istraživanje utjecaja obrade svježe izrezanih kriški krušaka sorti Packham's Triumph (PT) i Abbé Fetel (AF) otopinama vodik peroksida u koncentraciji od 0,5 % (HP), askorbinske kiseline 2 % i 3 % (AA), natrij heksametafosfata 1 % i 2 % (NaHMP), kalcij klorida 0,2 % (CC), kalcij askorbata 1% (CAs), kalij sorbata 2 % (PS), i njihovim kombinacijama 2 % AA + 1 % NaHMP, 2 % AA + 2 % NaHMP, 3 % AA + 1 % NaHMP, 3 % AA + 2 % NaHMP, 2 % AA + 0,2 % CC, 3 % AA + 0,2 % CC, neposredno nakon branja plodova, i nakon 6 mjeseci skladištenja u kontroliranoj atmosferi. Praćen je utjecaj navedenih otopina na boju i teksturu minimalno procesiranih krušaka tijekom 16 dana (nulti, 1., 4., 8., 12. i 16. dan) čuvanja pri 4 °C. Iz rezultata provedenih analiza vidljivo je da su najbolju održivost tijekom skladištenja imali uzorci obrađeni otopinama 2 % kalij sorbata, 1 % kalcij askorbata, te kombinacijom otopina 2 % askorbinske kiseline + 0,2 % kalcij klorida i 3 % askorbinske kiseline + 0,2 % kalcij klorida.
Keywordspears colour texture shelf-life
Parallel title (English)Influence of variety and different agents for processing on shelf-life extension of minimally processed pears
Committee MembersVlasta Piližota
Nela Nedić Tiban
Mirela Kopjar
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2014-10-03
Parallel abstract (English)
Pear processing is a unique challenge for minimal processing due to their pronounced preferences to enzymatic browning, because of softening of tissue and microbial spoilage. The aim of this research is to determine the impact of processing of fresh-cut slices of pears Packham's Triumph (PT) and Abbe Fetel (AF) with hydrogen peroxide 0.5% (HP), ascorbic acid 2% and 3% (AA), sodium hexametaphosphate 1% and 2% (NaHMP), calcium chloride 0.2% (CC), calcium ascorbate 1% (CAS), potassium sorbate 2% (PS), and their specific combinations 2% AA + 1% NaHMP, 2% AA + 2% NaHMP, 3% AA + 1% NaHMP, 3% AA + 2% NaHMP, 2% AA + 0.2% CC, 3% AA + 0.2% CC, immediately after harvest, and after 6 months storage in a controlled atmosphere. The influence of mentioned solutions on the colour and texture of minimum processed pears during 16 days („0“, 1, 4, 8, 12 and 16 days) of storage at 4 ° C was monitored. Results showed that the best extension of the shelf-life during storage were in samples which was processed with a solution of 2% potassium sorbate, 1% calcium ascorbate, and by combining a solution of 2% ascorbic acid + 0.2% calcium chloride and 3% ascorbic acid + 0.2% calcium chloride.
Parallel keywords (Croatian)kruške boja tekstura održivost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:090675
CommitterSanda Hasenay