Hafızali ve Royal Üzüm Çeşitlerinin Kontrollü Atmosfer Koşullarında Depolanması

Year 2003, Volume: 1 Issue: 2, 15 - 18, 01.04.2003

Aylin Seylam Sena Saklar

Abstract

Bu çalışmanın amacı, Hafızali ve Royal sofralık üzüm çeşitlerinin raf ömrünü kontrollü atmosferde depolama ile uzatmak ve kalite değişimlerini belirlemektir. Bu amaçla üzümler %2O + %5CO gaz atmosferinde ve soğuk depoda, 0-1 °C'de, % 90-95 bağıl nemde depolanmışlardır. Üzümlerin altına kükürt kağıdı ve talaş konularak kontrollü atmosfer kabinlerine yerleştirilmişlerdir. Kalite parametreleri olan nem miktarı, toplam titrasyon asitliği, toplam çözünür madde miktarı, pH, kükürtdioksit miktarı, doku sertliği, maya ve küf sayısı depolama boyunca analiz edilmiş, ayrıca üzümlere depolama boyunca duyusal analiz yapılmıştır. Depolama boyunca nem miktarı, toplam asitlik, toplam çözünür madde, ve doku sertliği azalmış, pH artmıştır. Küf ve maya sayıları kontrollü atmosferde depolanan örnekler için 100 günlük depolama boyunca sabit kalmış, daha sonra artış göstermiştir. Kontrol örnekleri soğuk depoda 2 ay boyunca kalitelerini muhafaza ederken, kontrollü atmosferde depolanan üzümler kalitelerini 3 aydan fazla bir süre muhafaza etmişlerdir.

CONTROLLED ATMOSPHERE STORAGE OF HAFIZALI AND ROYAL TYPES TABLE GRAPES

Abstract

In this study, it was aimed to increase the shelf life of “Hafizali” and “Royal“ type table grapes by using controlled atmosphere storage and to determine the quality changes during storage. For this purpose, grapes were stored under 2%O + 5%CO atmosphere at 0-1 °C, % 90-95 RH. Grapes were placed to controlled atmosphere cabins by placing SO 2generator and some cushioning material. Quality parameters which were analysed during torage being moisture content, total titratable acidity, total soluble solid, pH, SO2 quantity, texture firmness , mould and yeast growth. Sensory evaluation was also conducted. During storage period, moisture content, total acidity, total soluble solid, hardness decreased, pH increased. Mould and yeast counts were constant until 100 days of storage, then they increased. It was determined that the samples stored at cold room were unacceptable after 2 months of storage and the samples stored under 2%O + 5%CO atmosphere lost their quality after 3 months.

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