Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons

Year 2019, Volume: 17 Issue: 3, 317 - 328, 18.11.2019

Hakan Karaca Elif Kurşun

https://doi.org/10.24323/akademik-gida.647699

Abstract

Dried persimmon is a relatively new product for
Turkish consumers. Thus, the quality characteristics and storage conditions of
this product have not yet well-defined. In this study, the effect of frozen
storage and modified atmosphere packaging (100% N₂ and 30% CO₂+70%
N₂) followed by cold storage on microbiological, physicochemical and
sensory quality of semi-dried persimmons was investigated. Both modified
atmosphere packaging and frozen storage were effective in suppressing the
growth of total aerobic mesophilic bacteria, yeast and mold. Increase in L color
values, an indicator of sugar migration, was observed in air and modified
atmosphere packaged samples. Increases in a and b color values were recorded
during frozen storage probably due to ongoing browning reactions. Moisture
contents and firmness values merely changed during storage and were not
affected by any of the treatments. Sensory analysis results revealed that
color, taste and general acceptability scores of modified atmosphere packaged
and freeze-stored samples were significantly higher than those of air packaged
ones. Therefore, both modified atmosphere packaging and frozen storage can be
recommended to maintain the quality characteristics of semi-dried persimmons.

Keywords

Modified atmosphere packaging, Frozen storage, Semi-dried fruits, Shelf life

Supporting Institution

The Scientific Research Project Foundation of Pamukkale University

Project Number

2016FEBE0046

Thanks

This work was supported by the Scientific Research Project Foundation of Pamukkale University under grant number 2016FEBE0046.

Yarı-Kurutulmuş Trabzon Hurmalarının Bazı Kalite Özellikleri Üzerine Donmuş Depolamanın ve Modifiye Atmosferde Paketleme Sonrası Soğuk Depolamanın Etkisi

Abstract

Kurutulmuş Trabzon hurması, Türk tüketiciler için
nispeten yeni bir üründür. Bu nedenle, söz konusu ürünün kalite
karakteristikleri ve depolama koşulları henüz net bir şekilde tanımlanmamıştır.
Bu çalışmada, donmuş muhafazanın ve modifiye atmosferde (%100 N₂ and
%30 CO₂+%70 N₂) paketleme sonrası uygulanan soğukta
depolamanın yarı-kurutulmuş Trabzon hurmalarının mikrobiyolojik, fizikokimyasal
ve duyusal özelliklerine etkisi incelenmiştir. Hem modifiye atmosferde
paketleme hem de donmuş muhafaza toplam aerobik mezofilik bakteri, maya ve küf
gelişimini baskılamada etkili bulunmuştur. Normal ve modifiye atmosferde
paketlenen örneklerde, şeker göçünün bir göstergesi olarak L renk değerlerinde
artış gözlenmiştir. Donmuş muhafaza edilen örneklerde, gerçekleşen esmerleşme
reaksiyonları nedeniyle a ve b renk değerlerinde artışlar meydana gelmiştir.
Örneklerin nem içerikleri ve sertlik değerleri depolama boyunca istatistiksel
açıdan anlamlı düzeyde değişmemiş ve bu değerler gerçekleştirilen
uygulamalardan etkilenmemiştir. Duyusal analiz sonuçları göstermiştir ki,
modifiye atmosferde paketlenen ve donmuş muhafaza edilen örneklerin renk, tat
ve genel kabul edilebilirlik skorları hava atmosferinde paketlenen
örneklerinkinden yüksektir. Bu nedenle, gerek modifiye atmosferde paketleme
gerekse donmuş muhafaza teknikleri yarı-kurutulmuş Trabzon hurmalarında
kalitenin korunması için önerilebilir.

Keywords

Modifiye atmosferde paketleme, Donmuş muhafaza, Yarı-kuru meyve, Raf ömrü

Project Number

2016FEBE0046

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