Farklı Sanitasyon Ajanları Kullanımı ile Taze, Yıkanmış ve Doğranmış Pazılarda Beta vulgaris var. cicla Klorofil Düzeyinin Azalması

Year 2016, Volume: 22 Issue: 1, 9 - 19, 01.01.2016

Hakan Karaca Ozlem Sevılgen Nevzat Konar Yakup Sedat Velıoglu

https://doi.org/10.1501/Tarimbil_0000001363

Cited By: 1

Abstract

Taze, yıkanmış ve doğranmış fresh-cut ürünlerde gıda güvenliği yaygın bir sorun olup, farklı yıkama ajanları kullanımı ile bu sorunun giderilmesi mümkün olabilir. Bununla birlikte, bu ajanların kullanımının proses ve daha sonra saklama1. IntroductionWashing fruits and vegetables with sanitizing agents, like chlorine Cl , ozone O3 , hydrogen peroxide H2O2 , is a common practice to reduce the number of microorganisms and to extend the shelf life of the product. There are many scientific studies dealing with the effects of these washing processes most of which have focused on the microbial inactivation efficacy Achen & Yousef 2001; Singh et al 2002; Garcia et al 2003; Selma et al 2007; Zorlugenc et al 2008; Olmez 2010; Zhou et al 2012; Elizaquivel et al 2012; Luo et al 2012 . However, very little is known about the effects of these agents on the physical and chemical characteristics of the produce. Use of these agents at high concentrations in order to achieve higher microbial inactivation can cause deleterious effects on product quality such as losses in color, aroma, and nutritional value.Chlorine Cl , usually as hypochlorous acid HOCl, formed by dissociation of sodium carotenoids Henry et al 2000 and anthocyanins Simmons et al 1997 were reported.activities, oxidations of color pigments such as koşullarına bağlı olarak, ürün kalitesini olumsuz etkileyebilir. Bu çalışmada, farklı düzeylerde klor 50-200 mg L-1 , hidrojen peroksit % 5.00-15.0 ve ozon 6.50 ve 10.0 mg L-1 yıkama ajanı olarak kullanımının, soğuk depolama süresince 15 gün/4 °C taze, yıkamış ve doğranmış Beta vulgaris var. cicla pazı klorofil içeriğine etkileri HPLC-DAD kullanılarak incelenmiştir. Çalışma sonucunda, sanitasyon yıkama ajanlarının kullanımı ile örneklerin klorofil a ve klorofil b içeriğinde düşüş belirlenmiştir. Bu düşüş genel olarak kullanılan ajan konsantrasyonu değişim düzeyi ile aynı yönde olmuştur. Klorofil a’nın, klorofil b’ye göre kullanılan ajanlardan kaynaklanan oksidasyona daha hassas olduğu tespit edilmiştir. Ozonla muamele edilen örneklerdeki klorofil kaybı, diğer ajanların kullanıldığı örneklere göre daha yüksek olarak belirlenmiştir. Klor ve hidrojen peroksit ile muamele edilmiş örneklerin klorofil içeriği arasındaki farklar çok küçük olduğu için, hidrojen peroksit pazı sanitasyonunda klora alternatif olarak önerilebilir P

Keywords

Beta vulgaris var. cicla, Pazı, Klorofil, Klor, Hidrojen peroksit, Ozon

Chlorophylls Reductions in Fresh-Cut Chard Beta vulgaris var. cicla with Various Sanitizing Agents

Abstract

Safety of fresh-cut products is a widespread health concern and can be achieved by washing treatments with various agents. However, use of these agents can adversely affect the product quality depending on the processing and subsequent storage conditions. The effects of washing treatments with chlorine 50-200 mg L-1 , hydrogen peroxide 5.00-15.0% and ozone 6.50 and 10.0 mg L-1 followed by a cold storage 15 days/4 °C period on chlorophylls contents of fresh-cut Beta vulgaris var. cicla chard were investigated by HPLC-DAD. In this study, treating samples with the sanitizing agents resulted in reductions in both chlorophyll a and chlorophyll b contents. These reductions generally increased with increasing the agent concentration. Chlorophyll a was found to be more sensitive than chlorophyll b to oxidation reactions with the agents used. Chlorophyll reductions of samples treated with ozone were at the higher level than samples treated by using other agents. Since the differences between chlorophylls contents of the samples treated with chlorine and hydrogen peroxide are very small, hydrogen peroxide can be suggested as an alternative to chlorine for sanitizing chard P

Keywords

Beta vulgaris var. cicla, Chard, Chlorophyll, Chlorine, Hydrogen peroxide, Ozone

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