Araştırma Makalesi
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Effects of Some Applications on Quality in Consumer Conditions on Fresh Chopped Pink Lady Apple Fruit After Cold Storage

Yıl 2018, Cilt: 6, 9 - 17, 28.12.2018

Öz

In this study it has been
examined effects of some applications on quality features in consumer
conditions after fresh chopped process in fruits beloging to kind of  ‘Pink Lady’ apple which are stored with the
150 day period on condition of 0-1oC temperature and 90-95% relative
humidity by being  harvested from Lapseki
region of Çanakkale. In this context, the application of  ‘Natureseal’ that has Citric asid, Potassium
sorbate, Ascorbate and Calcium chloride active ingredient has been realized on
the fresh chopped fruits as 2% dose and 4%. The fruits subjected to
applications in point have been preserved between 4oC and 6oC
temperature in the condition of being ready for consuming the 7 and 14 day
period. After every preserving term, some quality features in fruits such as fruit
pulp stiffness, fruit pulp colour, brix rate, pH value of fruit juice, quantity
of available acid, total quantity of phenolic compound, fruit taste and
tarnishing rate have been examined. According to the results obtained, the 4%
dose Natureseal application has become effective for all quality conditions
until 14 days. On the other hand, the 2% application dose only could have
become effective until the 7 day preserving period.

Kaynakça

  • Alexandria, V., 1999.Handling Guidelines for the Fresh-cut Produce Industry in International Fresh-cut Produce Association (IFPA) and the Produce Marketing Association (PMA)., IFPA.
  • Anonim, 2014. Food and Agriculture Organization of the United Nations Web sayfası. Erişim Tarihi: 27.03.2017. (www.fao.org/faostat/en/#data/QC).
  • Anonymous, 1968. International Federation of Fruit Juice Producers No: 3.
  • Baldwin, E.A., M.O. Nisperos, X. Chen and R.D. Hagenmaier., 1996. Improving storage-life of cut apple and potato with edible coating. Postharv. Biol. Technol. 9: 151-163.
  • Beaulieu, J.C., K.L. Bett, E.T. Champagne, D.A. Ingram and J.A. Miller. 1999. Flavor, sensory and postharvest evaluations of commercial-versus tree-ripe fresh-cut ‘Bounty’ peaches. Hortscience 34: 504.
  • Corrigan, V.K., Hurst, P.L., Boulton, G., 1997. Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other lateseason apple cultivars. N. Z. J. Crop Hort. Sci. 25: 375-383.
  • Gil, M.I., J.R. Gorny and A.A. Kader. 1998. Responses of 'Fuji' apple slices to ascorbic acid treatments and low-oxygen atmospheres. Hortscience 33: 305-309.
  • Kasım M.U., Kasım R. 2016. Taze kesilmiş baklada yüksek dozda sitrik asit uygulamalarının polifenol enzim aktivitesi ve kalite üzerine etkisi. KSÜ Doğa Bil. Derg., 19 (3): 339-347.
  • Meb, 2014a. Yumuşak çekirdekli meyve yetiştiriciliği-1. Tarım Teknolojileri, Ankara, 4s.
  • Meb, 2014b. Yumuşak çekirdekli meyve yetiştiriciliği-1. Tarım Teknolojileri, Ankara, 52s-84s.
  • Olivas, G.I., Barbosa-Canovas, G.V., 2005. Edible coatings for fresh-cut fruits, Critical Reviews in Food Science and Nutrition, 45: 657-670.
  • Özkaya, O., Dundar, Ö., 2008. Quality evaluation of maria aurelia nectarine variety during short–term storage. Journal of Food, Agriculture & Environment–JFAE. 6 (3&4): 9–10.
  • Perera, N., Gamage, T.V., Wakeling. L., Gamlath, G.G.S., Versteeg. C., 2010. Colour and texture of apples high pressure processed in pineapple juice , Innovative Food Science & Emerging Technologies, 11: 39-46.
  • Ponting, J.D., R. Jackson and G. Watters., 1972. Refrigerated apple slices: preservative effects of ascorbic acid, calcium and sulfites. J. Food Sci. 37: 434-435.
  • Portela, S.I. and M.I. Cantwell., 1998. Quality changes of minimally processed honeydew melons stored in air or controlled atmosphere. Postharv. Biol. Technol. 14: 351-357.
  • Rico, D., Martin-Diana, A.B., Barat, J.M., Barry-Ryan, C., 2007. Extending and measuring the guality of fresh-cut fruit and vegetables: a review, Trends in Food Science & Technology, 18: 373-386.
  • Rojas-Grau, M.A., Tapia, M.S., Martin-Belloso, O., 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples, Lwt-Food Science and Technology, 41: 139-147.
  • Rosen, J.C., Kader, A.A., 1989. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits, Journal of Food Science, 54 (3): 656-659.
  • Sakaldaş, M. ve Kaynaş, K., 2011. Pink Lady elma çeşidinde kontrollü atmosfer depolama ve hasat sonrası 1-methycyclopropane uygulamasının bazı kalite özelliklerine etkileri. Türkiye VI. Ulusal Bahçe Bitkileri Kongresi, 421-422.
  • Sapers G.M., Ziolkowski M.A., 1987. Comparison of erythorbic and ascorbic acids as inhibitors of enzymatic browning in apple. J Food Sci. 52 (6): 1732-1747.
  • Wyllie, S.G., D.N. Leach and Y. Wang., 1996. Development of flavor attributes in the fruit of C. Melo during ripening and storage. In: G.R. Takeoka, R. Teranishi, P.J. Williams and A. Kobayashi (eds) Biotechnology for ımproved foods and flavors, Washington, D.C., amer. Chem. Soc., pp. 228-239.
  • Zheng, W. and Wang S.Y., 2001. Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49: 5165-5170.

Soğuk Depolama Sonrası Taze Doğranmış Pink Lady Elma Meyvelerinde Bazı Uygulamaların Tüketici Koşullarında Kaliteye Etkileri

Yıl 2018, Cilt: 6, 9 - 17, 28.12.2018

Öz

Bu çalışmada Çanakkale Lapseki
bölgesinden hasat edilerek 0-1°C sıcaklık ile %90-95 oransal nem koşullarında
150 gün süreyle depolanmış ‘Pink Lady’ elma çeşidine ait meyvelerde taze
doğranma işlemi sonrasında bazı uygulamaların tüketici koşullarında kalite
özelliklerine etkileri incelenmiştir. Bu kapsamda; taze doğranmış meyvelerde %2
ve %4 dozlarında Sitrik
asit, Potasyum sorbat, Askorbat ve Kalsiyum klorür etken maddeli
‘Natureseal’ uygulaması gerçekleştirilmiştir. Söz konusu uygulamalara tabi
tutulan meyveler 4°C ile 6°C arası sıcaklıkta tüketime hazır koşullarda 7 ve 14
gün süreyle muhafaza edilmişlerdir. Her muhafaza dönemi sonrasında meyvelerde;
meyve eti sertliği, meyve et rengi, suda çözünür kuru madde oranı, meyve suyu
pH değeri, Malik asit miktarı, toplam fenolik bileşik miktarı, meyve tadı ve
kararma indeksi gibi bazı kalite özellikleri incelenmiştir. Elde edilen
sonuçlara göre; %4 dozunda Natureseal uygulaması tüm kalite koşullarında 14
güne kadar etkili olmuştur. Diğer taraftan %2 uygulama dozu ancak 7 günlük
muhafaza süresine kadar etkili olabilmiştir.

Kaynakça

  • Alexandria, V., 1999.Handling Guidelines for the Fresh-cut Produce Industry in International Fresh-cut Produce Association (IFPA) and the Produce Marketing Association (PMA)., IFPA.
  • Anonim, 2014. Food and Agriculture Organization of the United Nations Web sayfası. Erişim Tarihi: 27.03.2017. (www.fao.org/faostat/en/#data/QC).
  • Anonymous, 1968. International Federation of Fruit Juice Producers No: 3.
  • Baldwin, E.A., M.O. Nisperos, X. Chen and R.D. Hagenmaier., 1996. Improving storage-life of cut apple and potato with edible coating. Postharv. Biol. Technol. 9: 151-163.
  • Beaulieu, J.C., K.L. Bett, E.T. Champagne, D.A. Ingram and J.A. Miller. 1999. Flavor, sensory and postharvest evaluations of commercial-versus tree-ripe fresh-cut ‘Bounty’ peaches. Hortscience 34: 504.
  • Corrigan, V.K., Hurst, P.L., Boulton, G., 1997. Sensory characteristics and consumer acceptability of ‘Pink Lady’ and other lateseason apple cultivars. N. Z. J. Crop Hort. Sci. 25: 375-383.
  • Gil, M.I., J.R. Gorny and A.A. Kader. 1998. Responses of 'Fuji' apple slices to ascorbic acid treatments and low-oxygen atmospheres. Hortscience 33: 305-309.
  • Kasım M.U., Kasım R. 2016. Taze kesilmiş baklada yüksek dozda sitrik asit uygulamalarının polifenol enzim aktivitesi ve kalite üzerine etkisi. KSÜ Doğa Bil. Derg., 19 (3): 339-347.
  • Meb, 2014a. Yumuşak çekirdekli meyve yetiştiriciliği-1. Tarım Teknolojileri, Ankara, 4s.
  • Meb, 2014b. Yumuşak çekirdekli meyve yetiştiriciliği-1. Tarım Teknolojileri, Ankara, 52s-84s.
  • Olivas, G.I., Barbosa-Canovas, G.V., 2005. Edible coatings for fresh-cut fruits, Critical Reviews in Food Science and Nutrition, 45: 657-670.
  • Özkaya, O., Dundar, Ö., 2008. Quality evaluation of maria aurelia nectarine variety during short–term storage. Journal of Food, Agriculture & Environment–JFAE. 6 (3&4): 9–10.
  • Perera, N., Gamage, T.V., Wakeling. L., Gamlath, G.G.S., Versteeg. C., 2010. Colour and texture of apples high pressure processed in pineapple juice , Innovative Food Science & Emerging Technologies, 11: 39-46.
  • Ponting, J.D., R. Jackson and G. Watters., 1972. Refrigerated apple slices: preservative effects of ascorbic acid, calcium and sulfites. J. Food Sci. 37: 434-435.
  • Portela, S.I. and M.I. Cantwell., 1998. Quality changes of minimally processed honeydew melons stored in air or controlled atmosphere. Postharv. Biol. Technol. 14: 351-357.
  • Rico, D., Martin-Diana, A.B., Barat, J.M., Barry-Ryan, C., 2007. Extending and measuring the guality of fresh-cut fruit and vegetables: a review, Trends in Food Science & Technology, 18: 373-386.
  • Rojas-Grau, M.A., Tapia, M.S., Martin-Belloso, O., 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples, Lwt-Food Science and Technology, 41: 139-147.
  • Rosen, J.C., Kader, A.A., 1989. Postharvest physiology and quality maintenance of sliced pear and strawberry fruits, Journal of Food Science, 54 (3): 656-659.
  • Sakaldaş, M. ve Kaynaş, K., 2011. Pink Lady elma çeşidinde kontrollü atmosfer depolama ve hasat sonrası 1-methycyclopropane uygulamasının bazı kalite özelliklerine etkileri. Türkiye VI. Ulusal Bahçe Bitkileri Kongresi, 421-422.
  • Sapers G.M., Ziolkowski M.A., 1987. Comparison of erythorbic and ascorbic acids as inhibitors of enzymatic browning in apple. J Food Sci. 52 (6): 1732-1747.
  • Wyllie, S.G., D.N. Leach and Y. Wang., 1996. Development of flavor attributes in the fruit of C. Melo during ripening and storage. In: G.R. Takeoka, R. Teranishi, P.J. Williams and A. Kobayashi (eds) Biotechnology for ımproved foods and flavors, Washington, D.C., amer. Chem. Soc., pp. 228-239.
  • Zheng, W. and Wang S.Y., 2001. Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49: 5165-5170.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat Mühendisliği
Bölüm Makaleler
Yazarlar

Prof. Dr. Kenan Kaynaş

Melike Işık Bu kişi benim

Yayımlanma Tarihi 28 Aralık 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 6

Kaynak Göster

APA Kaynaş, P. D. K., & Işık, M. (2018). Soğuk Depolama Sonrası Taze Doğranmış Pink Lady Elma Meyvelerinde Bazı Uygulamaların Tüketici Koşullarında Kaliteye Etkileri. ÇOMÜ Ziraat Fakültesi Dergisi, 6(-), 9-17.