Bazı Uçucu Yağ ve Sodyum Bikarbonat Ön Uygulamalarının Kirazın Depolama Ömrü Üzerine Etkileri

Abstract

Bu çalışmada, ülkemizde yaygın olarak yetiştirilen ve ticari değeri olan 0900 Ziraat, Sweetheart, ve Regina kiraz çeşitlerine ait meyve örnekleri uçucu yağ bileşenleri olan thujon ve karvakrol paket içerisine gazlı beze emdirilerek yerleştirilmiş ve sodyum bikarbonat (%2) çözeltisine daldırılarak ön uygulamaya tabi tutularak 1.5±0.5°C sıcaklık ve %85-90 n.n. koşullarında MAP’de 1.yıl 8 hafta, 2.yıl 10 hafta muhafaza edilmiştir. İki deneme yılında (2008 ve 2009) da benzer uygulamalar araştırılarak kiraz meyvelerinin kalite değişimleri fiziksel, kimyasal ve mikrobiyolojik analizlerle ortaya konmuştur. Bu analizler sonucunda uygulamaların kontrol grubuna göre etkisi belirlenmiştir. Analiz sonucunda yapılan değerlendirmede uygulamaların kontrol grubuna göre depolama süresini arttırdığı belirlenmiştir. Kirazın depolanmasında denemede yer alan uçucu yağ etken maddeleri ile sodyum bikarbonat uygulamalarının toplam küf ve maya gelişimini %70-98 oranında azalttığı tespit edilmiştir. Bu sonuçlar değerlendirildiğinde, sodyum bikarbonat ön uygulamasının denemede yer alan doğal bileşenlere alternatif bir uygulama olacağı belirlenmiştir. Sonuç olarak incelenen kalite kriterleri dikkate alındığında; 0900 Ziraat, Sweetheart ve Regina kiraz çeşitleri meyveleri için, 1.5±0.5°C sıcaklık ve %85–90 n.n. MAP koşullarında depo ömrünün uzatılması amacıyla thujon, karvakrol (150 µl) ve sodyum bikarbonat (%2) uygulamaları kirazın muhafazasında kullanılması önerilebilir.

Keywords

• Kiraz (Prunus avium L.)
• uçucu yağlar
• MAP
• meyve kalitesi
• kiraz sapı
• ön işlemler

Effects of Some Essential Oils and Sodium Bicarbonate Pre-treatment on Sweet Cherry Storage Life

Abstract

In this research, the effects of essential oil components, thujon and carvacrol and dipping into sodium bicarbonate solution were tested on 0900 Ziraat, Sweetheart, and Regina cherry varieties widely grown in Turkey and have great commercial value. The treated and control fruit were packed in MAP and stored at 1.5±0.5°C and 85–90% RH for 8 weeks during the first year and for 10 weeks during the second year of the experiment. In the trial, physical, chemical and microbiological analyses were done on fruit of the three cherry varieties to assess the quality changes. As a result of this analysis, the effect of the applications has been identified in comparison with the untreated control group.The pre-treated fruits preserved their quality better than the control group during the storage. During cherry storage, total essential oil active substances and sodium bicarbonate were found to reduce mold and yeast growth rate by 70-98%. These results suggest that sodium bicarbonate can be a successful alternative in post-harvest handling of cherries together with the natural components. As a result, if all the quality criteria are taken into account; fruit of 0900 Ziraat, Sweetheart and Regina cherry varieties kept at 1.5±0.5°C temperature and 85-90% RH, MAP packaging combined with thujon, carvacrol (150 µl) or sodium bicarbonate (2%) treatments can be used for preserving quality of sweet cherries in storage.

Keywords

• Sweet Cherry (Prunus avium L.)
• essential oils
• MAP
• fruit quality
• cherry stem
• pre-treatments

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