Kontrollü Atmosfer Koşullarında Uzun Süreli Depolamanın Domatesin Hasat Sonrası Olgunlaşma Kalitesine Etkileri

Year 1997, Volume: 26 Issue: 1-2, 37 - 47, 31.12.1997

Ali Batu

Abstract

Bu araştırma; yeşil olum döneminde hasadı yapılan ve kontrollü atmosfer (KA) koşullarında 70 gün depolanan Criterium domates çeşidinde hasat sonrası fizyolojik bozulmaları azaltacak, raf ömrünü uzatacak ve meyve kalitesinin uzun süre korunmasını sağlayacak farklı gaz bileşimlerinin belirlenmesi amacı ile yapılmıştır. Domatesler gerekli ön işlemler uygulandıktan sonra 15℃’de hava sızdırmaz bir şekilde CO₂ uygulaması için %5.5 O₂ ile %3, %6 ve %9 CO₂ ortamlarında; O₂ uygulaması içinde %5 CO₂ ile %1, %2 ve %3 O₂ ortamlarında 60 ve 70 gün depolanmışlardır. Bu işlemden sonra domatesler 10 gün daha 15℃’de normal atmosfer koşullarında olgunlaştırılmaya bırakılmışlardır. Depolama süresince renk, meyve sertliği, asitlik, suda çözünür toplam kuru madde (SÇKM) ve ağırlık kaybı değerleri yanında çürüme miktarlarında oluşan değişmelerde incelenmiştir. 1-3 O₂ (+ %5 CO₂) ve %3-9 CO₂ (+ %5.5 O₂) içeren ortamlarda depolanan tüm domateslerin renkleri 40-50 gün yeşil olarak kalmıştır. KA’de 70 gün depolanan domatesler düşük O₂ ortamında, yüksek CO₂ ortamından biraz daha yeşil ve kısmen de sert kalırken %1 O₂ (+ 5 CO₂) ve %9 CO₂ (%5.5 O₂) içeren ortamlarda depolananlar hariç asit içerikleri arasında da önemli bir farklılık bulunmamıştır. %1 O₂ (+ %5 CO₂) ve %9 CO₂ (+ %5.5 O₂) ortamlarında depolanan domateslerin asitlik değerlerinin ise diğerlerinden daha düşük olduğu saptanmıştır. Kontrol olarak depolanan domatesler ile %1 O₂ (+ %5 CO₂) ortamında depolanan domateslerin özellikle depolamanın 40. gününden sonraki SÇKM değerleri diğerlerinden daha düşük olmuştur. En fazla bozulma kontrol olarak ve %1 O₂ (+ %5 CO₂) ortamında depolanan domateslerde görülürken en az bozulma %3 CO₂ (+ %5.5 O₂) ortamında depolananlarda saptanmıştır.

Keywords

Kontrollü Atmosfer , Depolama , Domates , Hasat Sonrası

Effects of Long-Term Controlled Atmosphere Storage on Postharvest Ripening Qualities of Tomatoes

Abstract

The aim of the study was to determine a CO₂ + O₂ combination using a controlled atmosphere (CA) storage technique which would retard deterioration and extend the storage life and keeping quality of tomatoes. Tomatoes were stored in CA conditions for 60 or 70 days at 15℃ and kept in air for another 10 days for ripening at 20℃. Then the tomatoes were evaluated for changes of their colour, firmness, acidity, total soluble solids (TSS), weight loss and decay during 70 days of storage. All tomatoes stored either in 1-3% O₂ or 3-9% CO₂ were kept their green colour for 40-50 days. Tomatoes stored in low O₂ environment were much more green and slightly firmer than those stored in high CO₂ environments. Acidity levels were found approximately the similar except the fruits stored in 1% O₂ or 9% CO₂. They were significantly lower than the other treatments. TSS values of tomatoes stored as a control or in 1% O₂ particularly after 40 days of storage were significantly lower than the other treatments. While maximum deterioration was occurred in the fruits stored as a control or in 1% O₂ + 5% CO₂ concentration, the minimum deteriorated fruits were occurred in 3% CO₂ + 5.5% O₂ gas composition during the 70 or 80-days storage.

Keywords

Controlled Atmosphere , Storage , Tomato , Postharvest

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