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Vpliv načina pridelave na antioksidativno učinkovitost zelenjave
ID Vogrinčič, Petra (Author), ID Vidrih, Rajko (Mentor) More about this mentor... This link opens in a new window

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Abstract
V magistrskem delu smo določali antioksidativno učinkovitost(AOP) in vitro ter in vivo izbranih sort paradižnika, paprike in solate, pridelane na ekološki, integrirani in hidroponski način pridelave. Preverili smo tudi vpliv enotedenskega skladiščenja zelenjave na antioksidativno učinkovitost prav tako in vitro ter in vivo, opravili pa smo tudi senzorično analizo. Za določanje antioksidativne učinkovitosti in vitro smo uporabili indirektno metodo s sprostim radikalom DPPH, pri in vivo metodi pa smo določali znotrajcelično oksidacijo kvasovk Saccharomyces cerevisiae. Statistična analiza rezultatov je pokazala, da obstajajo značilne razlike v AOP zelenjave glede na način pridelave. Največji AOP in vitro ne glede na sorto ima hidroponski način pridelave pri vseh vrstah zelenjave tako pred, kot tudi po skladiščenju, ki se pri solati značilno ne razlikuje od ostalih načinov pridelave. Največji AOP in vitro pred in po skladiščenju je pri večini sort paprike, paradižnika in solate imela hidroponska pridelava. AOP in vitro se je po skladiščenju značilno povečala paradižniku in papriki, zmanjšala pa solati. Največji AOP in vivo pred in po skladiščenju pri paradižniku sorte Amaneta in solati sorte Comice je imela ekološka pridelava. Pri papriki sorte Verdana je imela največji AOP in vivo hidroponska pridelava, ki pa se ni značilno razlikovala od ekološke pridelave. Korelacije med AOP in vitro ter AOP in vivo so šibke in statistično neznačilne. Pri senzorični analizi se je izkazalo, da način pridelave nima velikega vpliva na senzorične lastnosti, saj so med načini pridelave znotraj sorte le majhne razlike, večje razlike pa so se pokazale med različnimi sortami.

Language:Slovenian
Keywords:zelenjava, paradižnik, paprika, solata, ekološka pridelava, integrirana pridelava hidroponska pridelava, skladiščenje, antioksidativna učinkovitost in vivo, antioksidativna učinkovitost in vitro, senzorične lastnosti
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Publisher:[P. Vogrinčič]
Year:2018
PID:20.500.12556/RUL-105052 This link opens in a new window
UDC:635.52+635.64:631.147:577.1
COBISS.SI-ID:4974712 This link opens in a new window
Publication date in RUL:24.10.2018
Views:2823
Downloads:418
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Secondary language

Language:English
Title:The influence of agricultural practice on antioxidant activity in vegetable
Abstract:
In the master's thesis, we determined the antioxidative potential (AOP) of in vitro and in vivo selected varieties of tomato, pepper and salads, grown in an ecological, integrated and hydroponic manner of cultivation. We also examined the effect of one-week storage of vegetables on AOP, also in vitro and in vivo, and carried out a sensory analysis. An indirect method with a free radical DPPH was used to determine the antioxidant efficiency in vitro. For in vivo methods, we determined intracellular oxidation of yeast Saccharomyces cerevisiae. Statistical analysis of the results showed that there are significant differences in AOP of vegetables relative to the way they are grown. The largest AOP in vitro, regardless of variety, has the hydroponic production method for all types of vegetables both before and after storage, which with salads is not significantly different from other production methods. The largest AOP in vitro before and after storage has had the hydroponic production in most varieties of peppers, tomatoes and salads. The AOP in vitro, after storage, significantly increased in tomatoes and peppers, and reduced in salads. Organic production had the largest AOP in vivo before and after storage in the Amaneta tomato and Comice salad. In the case of Verdana pepper, the largest AOP in vivo had hydroponic production, but it did not differ significantly from organic production. Correlations between AOP in vitro and AOP in vivo are weak and statistically insignificant. The sensory analysis showed that the method of cultivation does not have a major influence on sensory attributes since there are only slight differences between the cultivation methods within the variety. However, larger differences were found between different varieties.

Keywords:vegetables, tomato, pepper, lettuce, organic production, integrated production, hydroponic production, storage, antioxidant potential in vivo, antioxidant potential in vitro, sensory properties

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