Bazı Soğan (Allium cepa L.) Çeşitlerinin Hasat Sonrası Fizyolojisi Üzerinde Çalışmalar

Öz

Yalova-Atatürk Bahçe Kültürleri Araştırma Enstitüsünce 1981 ve 1982 yıllarında iki yıl süreyle yapılan bu çalışmada, Yalova-12 (Y-12) ve Yalova-15 (Y-15) soğan çeşitlerinin, depolama süresince kalite kayıpları gözlenerek depolanabilirlikleri ortaya konmuştur. Depolama, 0℃ ve 10℃ sıcaklık ve %70-80 oransal nemde 6 ay devam etmiştir. Depolama süresince çeşit ve sıcaklığa bağlı olarak sitrik asit, askorbik asit, pirüvik asit, suda eriyebilir kuru madde, toplam şeker, sakaroz, azot ve protein içeriklerinde azalma, indirgen şeker değerlerinde ise artış saptanmıştır. Depolama süresince aylık ağırlık kaybı oranı 0℃’de %0.5, 10℃’de %1.0 olmuştur. Solunum hızları ise sıcaklık yükseldikçe artmıştır. Depolama sonunda, her iki çeşidin de kalitede önemli bir kayıp olmadan 10℃’de 6 ay süreyle depolanabileceği saptanmıştır. Kalite kaybı, Y-12 çeşidinde, Y-15 çeşidine göre daha az olmuştur.

Anahtar Kelimeler

• Soğan
• Allium cepa L.
• Hasat Sonrası Fizyolojisi

Studies on the Postharvest Physiology of Some Onion Varieties

Abstract

Studies were conducted on two onion varieties, i.e., Yalova-12 (Y-12) and Yalova-15 (Y-15) regarding their storage capacities and quality losses during storage at Yalova Atatürk Horticultural Research Institute in two consecutive years 1981 and 1982. They were cold stored for six months at 0℃ and 10℃ and 70-80 RH. Citric acid, ascorbic acid, pyruvic acid, soluble solids, total sugar, sucrose, total nitrogen and raw protein con tents decreased and invert sugar content increased depending on the varieties and storage temperatures also, monthly weight loss rates were 0.5% at 0℃, 1.0% at 10℃ during storage. Respiration rates of these varieties increased with the temperature. Additionally, onion is a non-climacteric vegetable. The experiments suggested that Y-12 and Y-15 onion varieties can be stored up to 6 months successfully. Quality losses of Y-12 varieties were less than those of Y-15 varieties during storage.

Keywords

• Onion
• Allium cepa L.
• Postharvest Physiology

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