Sıcaklık ve Modifiye Atmosfer Koşullarında Depolamanın Domatesin Olgunlaşması ve Soğuk Zararlanması Üzerine Etkileri

Abstract

Bu araştırmada; yeşil olum döneminde hasat edilen domatesler farklı paketleme maddeleriyle hava sızdırmaz bir şekilde paketlenerek 5℃, 10℃ ve 15℃’de 21 gün depolanmıştır. Böylece değişik sıcaklık ve gaz bileşiminin domateste oluşan soğuk zararlanması üzerine olan etkileri araştırılmıştır. Paketleme maddesi olarak 30 (PE.30) ve 50 (PE.50) mikron (µ) kalınlığındaki polietilen ile 25 µ kalınlığındaki polipropilen (PP) kullanılmıştır. Domatesler 21 gün paketlenerek depolandıktan sonra paketler açılıp 2 hafta daha 20℃’de açık havada tutularak olgunlaşmaya bırakılmıştır. 21 gün depolama sonunda ve bundan sonraki iki haftalık olgunlaşma süresince renk, meyve sertliği ve titre edilebilir toplam asitlik değerlerinde oluşan değişmeler ile çürüme miktarları incelenmiştir. Domates meyvesinde renk oluşumu üzerine sıcaklık ve ortamda bulunan gaz atmosferinin bileşimi oldukça etkili olmuştur, özellikle düşük sıcaklıkta domateste kırmızı renk oluşumu düşük O₂ ve yüksek CO₂ konsantrasyonlarında oldukça gecikmiştir. 5℃ ve 10℃’de depolanan domateslerde soğuk zararlanması oluştuğundan bu domateslerin meyve eti sertliğinin azaldığı belirlenmiştir. Titre edilebilir asitlik miktarı depolama süresince düşüş göstermesine rağmen, PE.50 ile paketlenmiş olan ürünlerin asitlik değerleri 5℃’de diğerlerinden kısmen yüksek çıkmıştır. Fakat 10℃ ve 15℃’de bunun tam tersi gerçekleşmiştir.

Keywords

• Sıcaklık
• Modifiye Atmosfer
• Depolama
• Domates
• Olgunlaşma
• Soğuk Zararı

Effects of Storage Temperature and Modified Atmosphere Packaging on Ripening Quality and Chilling Injury of Mature Green Tomatoes

Abstract

The aim of the study was to evaluate the effects of temperature and modified atmosphere packaging technique on ripening quality and chilling injury of mature green tomatoes. An experimental retail packaging system was used to study the effects of these conditions on the changes in postharvest qualities of mature green tomatoes. Tomato fruits of “Criterium” variety harvested at mature green stage of maturity and were stored on polystyrene trays either unwrapped or sealed in 30 (PE.30) and 50 (PE.50) µ polyethylenes and in 25 (PP) µ polypropylene, and each pack contained six tomatoes which were stored at 5℃, 10℃ and 15℃ and in 65-70% RH for 21 days. Tomatoes were evaluated for change of colour, firmness, titratable acidity and decay during ripening periods. Temperature and gas composition were significantly affected on colour formation of tomatoes. Particularly, when the tomatoes stored at lower temperature, red colour formation of the fruits was highly delayed by low O₂ and high CO₂ concentrations. Texture losses of the tomato fruits was found due to chilling injury in the fruits stored at 5℃ and 10℃. The value of the titratable acidity values was decreased with increasing of storage period at whole storage temperature. The acidity values of tomatoes sealed in PE50 and stored at 5℃ slightly higher than the tomatoes kept at 10℃ or 15℃.

Keywords

• Temperature
• Modified Atmosphere
• Storage
• Tomato
• Ripening
• Cold Damage

References

1. Batu, A., 1995. Controlled and Modified Atmosphere Storage of Tomatoes (PhD Thesis). Cranfield University, Silsoe College, Postharvest Technology, Silsoe, MK.454.DT Bedford. UK.
2. Batu, A. and A.K. Thompson, 1993. Effects of Cross-head Speed and Probe Diameter on Instrumental Measurement of Tomato Firmness. Proceedings of the International Conference for Agricultural Machinery and process Engineering. Seoul, Korea, pp:1340-1345.
3. Batu, A. and A.K. Thompson, 1995. Effects of Controlled Atmosphere Storage on the Extension of Postharvest Qualities and Storage Life of Tomatoes. Proceeding of Control Application in Postharvest and Processing Technology. Ostend. Belgium. pp:263-268.
4. Ben-Yeshoshua, S., 1985. Individual Seal packaging of Fruit and Vegetables in Plastic Film. A New Postharvest Technique. HortScience 20(1):32-37.
5. Buescher, R.W., 1975. Organic Acids and Sugar Levels in Tomato Pericarp as Influenced by Storage at Low Temperature. HortScience 10:158-159.
6. Buescher, R.W. and E.C. Tigchelar, 1975. Pectinesterase, Polygalacturonase, Cx-cellulose Activities and Softenning of the Rin Tomato Mutant. Hort. Science 10(6):624-625.
7. Burton, W.G.,1982. Ripening and Senescence of Fruits. In Post-Harvest Physiology of Food Crops. (Ed: W.G. Burton). Logman Group Ltd. pp:181-198.
8. Crookes, P.R. and D. Grierson, 1983. Ultrastructure of Tomato Fruit Ripening and the Role of Polygalacturonase Isoenzymes in Cell Wall Degradation. Plant Physiology 72:1088-1093.

9. Day, B.P.F., 1993. Fruit and Vegetables. In Principles and Application of Modified Atmosphere Packaging of Food. (Ed: R.T. Parry). Blackie Academic and Professional. UK pp:114-133.
10. Efiuvwere, B.J.O. and S. N., Thome, 1988. Development of Chilling Injury Symptoms in Storage Tomato Fruit. J. Sci. Food Agric. 44:215-226.
11. Esquerra, E.B. and O.K., Bautista, 1990. Modified Atmosphere Storage and Transport of “Improved Popa” Tomatoes. Asean Food Journal 5:27-33.
12. Floros, J.D., M.S. Chinnan, H.Y., Wetztein, 1987. Extending the Shelf Life of Tomatoes by Individually Seal Packaging. International Winter Meeting of American Society of Agricultural Engineers. Hyatt Regency, Chicago, IL USA.
13. Geeson, J.D., K. Maddison and K.M. Browne, 1981. Modified Atmosphere Packaging of Tomatoes. Associated of Applied Biologist, Packaging of Horticultures Produce. AAB/NCAE Residential Meeting. pp:8-15.
14. , K.M. Birowne, K. Maddison, J. Shepherd and F, Guaraldi. 1985. Modified Atmosphere Packaging to Extend the Shelf Life of Tomatoes. Journal of Food Technology 20:339-349.
15. Geeson, J.D. and G.A. Tucker, 1983. Timing of Ethylene and Polygalacturonase Synthesis in Relation to the Control of Tomato Fruit Ripening. Planta 157:174-179.
16. Hemer, R.C., 1987. High CO₂ Effects on Plant Organs. In Postharvest Physiology of Vegetables. (Ed: J. Weichmann) Marcel Dekker Inc. New York. pp:239-253.
17. Hobson, G.E., 1987. Low-Temperature Injury and The Storage of Ripening Tomatoes. Journal of Horticultural Science 62:55-62.
18. Hobson, G.E. and J.N. Davies, 1971. The Tomato, in the Biochemistry of Fruits and Their Products. (Ed: A.C. Hulme). Vol.2. Academic Press. UK, pp:437-482.
19. Hobson, G.E., P. Adams and T.J. Dixon, 1983. Assessing the Colour of Tomato Fruit During Ripening. J. Sci. Food Agric. 34:286-292.
20. Kader, A.A., 1986. Biochemical and Physiological Basis for Effects of Controlled and Modified Atmospheres on Fruits and Vegetables. Food Technology 40:99-104.
21. Kader, A.A., 1987. Respiration and Gas Exchange of Vegetables. In Postharvest Physiology of Vegetables. (Ed: J. Weichmann). Marcel Dekkar, Inc. New York. pp:25-43.
22. Kader, A.A., L.L. Morris, M.A. Stevens and M.A. Holton, 1978. Composition and Flavor Quality of Fresh Market Tomatoes as Influenced by Some Postharvest Handling Procedures. J. Amer. Soc. Hort. Sci. 103(1):6-13.
23. Kaynaş, K. ve N. Sürmeli, 1994. Farklı Olgunluk Dönemlerindeki Domates Meyvelerinin Bazı Kimyasal Özellikleri ve Solunum Hızlarındaki Değişmeler. Tr. J. of Agricultural and Forestry 18:71-79.
24. Parry, R.T. 1993. Introduction. In Principles and Application of Modified Atmosphere Packaging of Food. (Ed: R.T. Parry). Blackie. Academic and Professional. UK. pp:1-18.
25. Parsons, C.S., R.E. Anderson and R.W. Penney, 1970. Storage of Mature Green Tomatoes in Controlled Atmospheres. J. Amer. Soc. Hort. Sci. 95(6):791-796.
26. Risse, L.A., 1989. Individual Film Wrapping of Florida Fresh Fruit and Vegetables. Acta Horticulturae 258:263-270.
27. Risse, L.A., W.R. Miller and S. Ben Yehoshua, 1985. Weight Loss, Firmness, Colour and Decay Development of Individual Film Wrapped Tomatoes. Tropical Science 25:117-121.
28. Salunkhe, D.K. and M.T. Wu, 1973. Effects of Low Oxygen Atmosphere Storage on Ripening Associated Biochemical Changes of Tomato Fruit. J. Amer. Soc. Hort. Sci. 98(1):12-14.
29. Snowdon, A.L., 1990. A Colour Atlas of Postharvest Diseases and Disorders of Fruit and Vegetables. Vol.1, General Introduction and Fruits. Wolfe Scientific Ltd. pp:11-53.
30. Steal, R.G.D. and J.H. Torrie, 1987. Principle and procedures of Statistics. A Biometrical Approach and McGraw Hill Book Company.
31. Yang, C.C., P. Brennan, M.S. Chinnan and R.L. Shewfelt, 1987. Characterization of Tomatoes Ripening Process As Influenced by Individual Seal-Packaging and Temperature. Journal of Food Quality 10:21-33.