BACILLUS SUBTILIS İÇEREN YENİLEBİLİR KAPLAMA UYGULAMASININ ÇİLEĞİN RAF ÖMRÜNE ETKİSİ

Yıl 2018, Cilt: 43 Sayı: 1, 53 - 63, 15.01.2018

Gülşah Karabulut Büşra Efendioğlu Büşra Kurtuluş Ebru Turan Hilal Kuyumcu Şule Esen Arzu Çağrı Mehmetoğlu

Öz

Çilek (Fragaria x ananassa) meyvesinin su
kaybına, fiziksel ve mikrobiyel bozulmalara karşı hassas olması pazarlanmasını
zorlaştırmaktadır. Bu çalışmada, çileklerin raf ömrünü artırmak amacıyla
kontrol (saf su), peynir altı suyu proteini (PASP), Bacillus subtilis
içeren saf su (9 log KOB/mL), B. subtilis içeren PASP kaplama (9 log
KOB/mL) olmak üzere 4 farklı uygulama yapılmıştır. Çileklerde kaplamadaki
bakteri korunumu, küf inhibisyonu, ağırlık kaybı, pH, renk ve duyusal
özelliklerdeki değişimler 25 °C’de 5 günlük depolama boyunca analiz edilmiştir..
Çileklerde B. subtilis korunumu saf su ile uygulandığında %77; PASP
kaplama ile uygulandığında ise %83’tür. Küf inhibisyonu kontrole kıyasla B.
subtilis içeren su uygulamasında %21; B. subtilis içeren PASP
kaplama uygulamasında ise %16’dır. Depolama, tüm uygulamalarda çilek
örneklerinin pH ve renk değerlerini önemli ölçüde değiştirmezken; kaplama
uygulanan çileklerde ağırlık kaybını azaltmıştır. Ayrıca duyusal analizde B.
subtilis kaplanan çileklerde yüksek kabul edilebilirlik saptanmıştır. 

Anahtar Kelimeler

Peynir altı suyu proteini, yenilebilir kaplama, antagonist, Bacillus subtilis, çilek

EFFECTS OF EDIBLE COATING INCORPORATED WITH BACILLUS SUBTILIS ON SHELF LIFE OF STRAWBERRY

Öz

Susceptibility of strawberry (Fragaria x ananassa)
to physical and microbial spoilage reduces its profit share in marketing. In
this study, four different applications were investigated to improve shelf life
of strawberries: whey protein concentrate (WPC), Bacillus subtilis with
distilled water, WPC with B. subtilis, control (distilled water)
coatings. During storage, viability of B. subtilis in coating,
inhibition of mold, weight loss, pH, color and sensory properties were analyzed
for 5 days at 25 °C. Viability of B. subtilis on the samples coated by
water or WPC maintained 77% and 83%, respectively. The mold growth on
strawberry coated with B. subtilis or coating containing B. subtilis
was reduced 21% and 16%, respectively. The treatments did not change pH and
color of strawberry; but coating application decreased weight loss of
strawberry. Moreover, the highest acceptability was scored for the strawberry
coated with B. subtilis in sensory analysis. 

Anahtar Kelimeler

Whey protein, edible coating, antagonist, Bacillus subtilis, strawberry

Kaynakça

• Avcı, A., Çağrı-Mehmetoğlu, A., Arslan, D. (2017). Production of antimicrobial substances by a novel Bacillus strain inhibiting Salmonella Typhimurium. LWT-Food Science and Technology, 80, 265-270.
• Ayhan, K. (2000), Gıda mikrobiyolojisi ve uygulamaları. Gıdalarda bulunan mikroorganizmalar, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını, Sim Matbaası, Ankara, 522 s.
• Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
• Chai, Y., Chu, F., Kolter, R., Losick, R. (2008). Bistability and biofilm formation in Bacillus subtilis. Molecular microbiology, 67(2), 254-263.
• Chaurasia, B., Pandey, A., Palni, L. M. S., Trivedi, P., Kumar, B., Colvin, N. (2005). Diffusible and volatile compounds produced by an antagonistic Bacillus subtilis strain cause structural deformations in pathogenic fungi in vitro. Microbiological research, 160(1), 75-81.
• Chen, H., Xiao, X., Wang, J., Wu, L., Zheng, Z., Yu, Z. (2008). Antagonistic effects of volatiles generated by Bacillus subtilis on spore germination and hyphal growth of the plant pathogen, Botrytis cinerea. Biotechnology letters, 30(5), 919-923.
• Del-Valle, V., Hernández-Muñoz, P., Guarda, A., Galotto, M. J. (2005). Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life. Food Chemistry, 91(4), 751-756.
• Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Critical reviews in food science and nutrition, 53(5), 435-450.
• Droby, S., Wisniewski, M., Macarisin, D., Wilson, C. (2009). Twenty years of postharvest biocontrol research: is it time for a new paradigm?. Postharvest biology and technology, 52(2), 137-145.
• Famiani, F., Battistelli, A., Moscatello, S., Cruz-Castillo, J. G., Walker, R. P. (2015). The organic acids that are accumulated in the flesh of fruits: occurrence, metabolism and factors affecting their contents-a review. Rev. Chapingo Ser. Hortic, 21(2), 9.
• Fan, Y., Xu, Y., Wang, D., Zhang, L., Sun, J., Sun, L., Zhang, B. (2009). Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria× ananassa) preservation quality. Postharvest Biology and Technology, 53(1), 84-90.
• Holcroft, D. M., Kader, A. A. (1999). Controlled atmosphere-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit. Postharvest Biology and Technology, 17(1), 19-32.
• Marín, A., Cháfer, M., Atarés, L., Chiralt, A., Torres, R., Usall, J., Teixidó, N. (2016). Effect of different coating-forming agents on the efficacy of the biocontrol agent Candida sake CPA-1 for control of Botrytis cinerea on grapes. Biological Control, 96, 108-119.
• Nunes, M. C. N., Brecht, J. K., Morais, A. M., Sargent, S. A. (2005). Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 degrees C. Journal of Food Science, 70:1, 79-84
• Oregel-Zamudio, E., Angoa-Pérez, M. V., Oyoque-Salcedo, G., Aguilar-González, C. N., Mena-Violante, H. G. (2017). Effect of candelilla wax edible coatings combined with biocontrol bacteria on strawberry quality during the shelf-life. Scientia Horticulturae, 214, 273-279.
• Pavlath, A. E., Orts, W. (2009). Edible films and coatings: why, what, and how?. In Edible films and coatings for food applications, Springer New York, England, pp. 1-23.
• Romanazzi, G., Smilanick, J. L., Feliziani, E., Droby, S. (2016). Integrated management of postharvest gray mold on fruit crops. Postharvest Biology and Technology, 113, 69-76.
• Shafiee, M., Taghavi, T. S., Babalar, M. (2010). Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid, and calcium dipping) improved postharvest fruit quality of strawberry. Scientia Horticulturae, 124(1), 40-45.
• Sharma, N. (Ed.). (2014). Biological Controls for Preventing Food Deterioration: Strategies for Pre-and Postharvest Management. John Wiley Sons Ltd. ,Oxford, UK, 306 p.
• Tomasula, P. M. (2009). Using dairy ingredients to produce edible films and biodegradable packaging materials. Dairy-derived ingredients: food and nutraceutical uses, 589-624.
• Toure, Y., Ongena, M. A. R. C., Jacques, P., Guiro, A., Thonart, P. (2004). Role of lipopeptides produced by Bacillus subtilis GA1 in the reduction of grey mould disease caused by Botrytis cinerea on apple. Journal of applied microbiology, 96(5), 1151-1160.
• TÜİK (2013). Türkiye İstatistik Kurumu. http://www.tuik.gov.tr. (Erişim tarihi: 2017 Haziran).
• Valencia-Chamorro, S. A., Palou, L., Del Rio, M. A., Pérez-Gago, M. B. (2008). Inhibition of Penicillium digitatum and Penicillium italicum by hydroxypropyl methylcellulose− lipid edible composite films containing food additives with antifungal properties. Journal of agricultural and food chemistry, 56(23), 11270-11278.
• Vicente, K. J. (2002). Ecological interface design: Progress and challenges. Human Factors: The Journal of the Human Factors and Ergonomics Society, 44(1), 62-78.