Effects of Some Applications on Quality in Consumer Conditions on Fresh Chopped Pink Lady Apple Fruit After Cold Storage

Abstract

In this study it has been examined effects of some applications on quality features in consumer conditions after fresh chopped process in fruits beloging to kind of  ‘Pink Lady’ apple which are stored with the 150 day period on condition of 0-1^oC temperature and 90-95% relative humidity by being  harvested from Lapseki region of Çanakkale. In this context, the application of  ‘Natureseal’ that has Citric asid, Potassium sorbate, Ascorbate and Calcium chloride active ingredient has been realized on the fresh chopped fruits as 2% dose and 4%. The fruits subjected to applications in point have been preserved between 4^oC and 6^oC temperature in the condition of being ready for consuming the 7 and 14 day period. After every preserving term, some quality features in fruits such as fruit pulp stiffness, fruit pulp colour, brix rate, pH value of fruit juice, quantity of available acid, total quantity of phenolic compound, fruit taste and tarnishing rate have been examined. According to the results obtained, the 4% dose Natureseal application has become effective for all quality conditions until 14 days. On the other hand, the 2% application dose only could have become effective until the 7 day preserving period.

Keywords

• ‘Pink Lady’,Fresh cut,Natureseal,Quality

Soğuk Depolama Sonrası Taze Doğranmış Pink Lady Elma Meyvelerinde Bazı Uygulamaların Tüketici Koşullarında Kaliteye Etkileri

Abstract

Bu çalışmada Çanakkale Lapseki bölgesinden hasat edilerek 0-1°C sıcaklık ile %90-95 oransal nem koşullarında 150 gün süreyle depolanmış ‘Pink Lady’ elma çeşidine ait meyvelerde taze doğranma işlemi sonrasında bazı uygulamaların tüketici koşullarında kalite özelliklerine etkileri incelenmiştir. Bu kapsamda; taze doğranmış meyvelerde %2 ve %4 dozlarında Sitrik asit, Potasyum sorbat, Askorbat ve Kalsiyum klorür etken maddeli ‘Natureseal’ uygulaması gerçekleştirilmiştir. Söz konusu uygulamalara tabi tutulan meyveler 4°C ile 6°C arası sıcaklıkta tüketime hazır koşullarda 7 ve 14 gün süreyle muhafaza edilmişlerdir. Her muhafaza dönemi sonrasında meyvelerde; meyve eti sertliği, meyve et rengi, suda çözünür kuru madde oranı, meyve suyu pH değeri, Malik asit miktarı, toplam fenolik bileşik miktarı, meyve tadı ve kararma indeksi gibi bazı kalite özellikleri incelenmiştir. Elde edilen sonuçlara göre; %4 dozunda Natureseal uygulaması tüm kalite koşullarında 14 güne kadar etkili olmuştur. Diğer taraftan %2 uygulama dozu ancak 7 günlük muhafaza süresine kadar etkili olabilmiştir.

Keywords

• ‘Pink Lady’,Taze doğranmış Natureseal,Kalite

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