Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi

Yıl 2016, Cilt: 19 Sayı: 3, 339 - 347, 29.10.2016

Mehmet Ufuk Kasım Rezzan Kasım

Öz

Bu çalışmada farklı sitrik asit dozlarının baklada renk ve kalite özellikleri üzerine etkileri araştırılmıştır. Bu amaçla %2, %4 ve %6 sitrik asit içeren çözeltiler hazırlanarak, taze kesilmiş bakla örnekleri bu çözeltilere 5 dakika süre ile daldırılmış, destile su içerisine daldırılan örnekler de kontrol amaçlı kullanılmıştır. Daldırma işleminden sonra kapaklı polietilen tereftalat (PET) kutular içerisine, kutu içerisinde yaklaşık 150 g olacak şekilde yerleştirilen örnekler, 5±1^oC sıcaklık ve %85-90 oransal nem içeren soğuk odada depolanmıştır. Depolama süresince 2., 4. ve 7. günlerde depodan çıkarılan örneklerde, renk (L*, a* b*), polifenol oksidaz (PPO) enzim aktivitesi, elektrolit sızıntısı, suda çözünür toplam kuru madde (SÇKM) miktarı, ağırlık kaybı ve pH, ölçüm ve analizleri yapılmıştır. Çalışma sonucunda sitrik asit uygulamalarının PPO enzim aktivitesini arttırarak, kesim yüzeylerinde kararmaya neden olduğu tespit edilmiştir. Ayrıca özellikle %4 ve %6 dozlarındaki  sitrik asit uygulamalarının taze kesilmiş baklada SÇKM miktarının korunmasını sağladığı tespit edilmiştir. Sonuç olarak baklada kesim yüzeyi kararmasının önlenmesinde sitrik asitin tek başına yeterli olmadığı, bu nedenle diğer antioksidan ve kaplama maddeleri ile birlikte kullanılması gerektiği kanısına varılmıştır.

Anahtar Kelimeler: Taze-kesme, bakla, sitrik asit, polifenol oksidaz enzimi aktivitesi, renk.

 

The Effects of High Dose Citric Acid Treatments on Polyphenol Enzyme Activity and Quality of Fresh-Cut Broad Bean.

 

Abstract : In this research, the effects of different doses of citric acid treatments on fresh-cut broad bean were investigated. For this aim, the solution of citric acit at the doses of 2%, 4% and 6% was prepared and the broad beans were dipped in this solution for 5 minutes, and also the samples dipped in distilled water were used as control. After dipping process, the samples weighing 150 g were placed in polyethylenetreftalat boxes with cover, and stored in cold storage room at 5±1^oC temperature and 85-90% relative humidity. Color (L*a*b*), polyphenoloxidase (PPO) enzyme activity, elecktrolyte leakage, total soluble solids (TSS), weight loss and pH of samples were determined in fresh-cut broad bean samples at the 2nd, 4th and 7th days during storage period. As results of research, it was found that the citric acid treatments on fresh-cut samples caused cut-edge browning through increasing in PPO activity. Also, TSS of fresh-cut broad bean was maintained by citric acid treatment. Consequently, it was concluded that; the treatments of citric acid alone was not enough against preventing cut-edge browning of broad bean; therefore it should be used together with the other antioxidant agent or coating materials.

Keywords: Fresh-cut, broad bean, citric acid, polyphenol oxidase enyzme activity, color.  

Kaynakça

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