Pectin Based Edible Coating Application on Fresh-Cut Deveci Pears

Year 2019, , 709 - 715, 31.12.2019

Dilek Demirbüker Kavak

https://doi.org/10.35414/akufemubid.589067

Abstract

The
aim of this research was to apply pectin based edible coating for fresh-cut
Deveci pears, and to investigate their quality changes during cold storage. For
this aim, the coated (EC) and uncoated control samples (C) were stored at
refrigerated (+ 4 °C) temperatures for 10 days. Samples were analyzed for their
texture, color, weight loss, microbiological load and sensorial
characteristics. Results showed that lightness values (L*) reduced during
storage period of 10 days where the most browning occurred in the control
(uncoated) group.  Hardness values
increased during storage for all samples. The weight loss of samples reached to
1.79 and 2.01 % at the end of 10 days for the coated and uncoated samples,
respectively.  The microbiological
analyses indicated that microbial counts did not considerable increase during
storage period. Also they were in acceptable level for all samples. Sensory
analysis revealed that coated samples were considered as more attractive due to
their shiny surface and took higher scores ( > 4). However, overall
acceptability scores considerable reduced especially after 7 days for all
samples. Thus, pectin based edible coatings can be successfully applied for
fresh-cut Deveci pears to prolong shelf life especially within 7 days of
storage.

Keywords

Fresh-cut pear, Edible coating, Quality, Color

Supporting Institution

Afyon Kocatepe University Scientific Research Projects Commission (Project No:18.Kariyer.205).

Project Number

Project No:18.Kariyer.205

Thanks

This project is financially supported by Afyon Kocatepe University Scientific Research Projects Commission (Project No:18.Kariyer.205).

Pektin Bazlı Yenebilir Kaplamaların Taze Kesilmiş Deveci Armutlarına Uygulanması

Abstract

Bu çalışmanın
amacı, pectin bazlı yenilebilir film kaplamasının taze kesilmiş Deveci armutlarına
uygulanması ve soğukta muhafaza sırasında meydana gelen kalite değişimlerinin
incelenmesidir.  Bu amaçla kaplanmış (EC)
ve kaplanmamış kontrol örnekleri 10 gün boyunca soğukta muhafaza (+ 4 °C )
edilmişlerdir. Örnekler tekstür, renk, ağırlık kaybı, mikrobiyolojik yük ve
duyusal karakteristikleri açısından analizlenmişlerdir. Elde edilen sonuçlar, L*
değerinin 10 günlük depolama süreci boyunca düştüğünü ve en fazla kararmanın
kaplanmamış (kontrol) örneklerinde olduğu göstermiştir. Sertlik değerleri ise
tüm örekler için depolama süreci boyunca artmıştır. 10 gün sonunda ağırlık
kayıpları kaplanmış ve kaplanmamış örnekler için sırasıyla % 1.79 ve % 2.01
düzeyine ulaşmıştır. Mikrobiyolojik analizler ise, mikrobiyal sayının tüm analizlenen
örnekler için kabul edilebilir ve uygun düzeyde olduğunu göstermiştir. Bu sayım
ayrıca tüm numuneler için depolama boyunca hafifçe artmıştır. Duyusal
analizler, kaplanmış örneklerin daha parlak dış yüzeye sahip olmalarından
dolayı fazla beğenildiklerini ve daha yüksek puanlar (> 4) aldıklarını
ortaya koymuştur. Bunula birlikte, genel beğeni skorları tüm örnekler için
özellikle 7 gün sonrasında düşmüştür. Dolayısıyla pektin bazlı yenebilir
filmler, taze kesilmiş Deveci armutlarının raf ömürlerinin uzatılması amacıyla
7 günlük depolama süreçlerinde başarıyla uygulanabilmektedir.

Keywords

Taze kesilmiş armut; Yenebilir kaplama;Kalite; Renk

Project Number

Project No:18.Kariyer.205

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