Topraksız tarım seralarında yetiştirilen farklı kahverengi domates çeşitlerinin depolama süresince meyve kalitesindeki değişimler

Abstract

Kahverengi (Kumato) domatesi, alışılagelmiş kırmızı domatesten farklı olarak ‘kahverengi’ görüntüsü ve tatlı bir aromaya sahip oluşuyla dikkat çekmektedir. Bu çalışmada, plastik serada topraksız kültür yöntemiyle yetiştirilen KM8367, KM8034 ve KM1210 Kumato domates çeşitlerinin muhafaza süresince kalite değişimleri incelenmiştir. Ticari olgunlukta hasat edilen domates meyveleri mukavva kutularda 7°C sıcaklıkta, %85-90 oransal nem koşullarında 21 gün süreyle depolanmıştır. Depolama başında ve depolama süresince 7 gün aralıklarla depodan çıkarılan örneklerde bazı fiziksel, kimyasal ve biyokimyasal analizler yapılmıştır. Depolama süresince meyve ağırlığı, eni ve boyu KM8367 domates çeşidinde, suda çözünür kuru madde, toplam fenol miktarı ve antioksidan aktivitesi KM1210 çeşidinde yüksek bulunurken, sertlik ve TA miktarı ise KM8034 çeşidinde düşük bulunmuştur. Kumato domates çeşitlerinin depolama süresince renk değerlerindeki (C*, h°) değişimleri birbirine benzerlik göstermiştir. Kumato domates meyvelerinin incelenen kalite parametrelerine depolama süresinin etkisinin sınırlı olduğu saptanmıştır. Bu çeşitlerin 21 günlük muhafaza sonunda süre sonunda pazarlanabilir kalitelerini korudukları görülmüştür.

Keywords

• Kumato domates,muhafaza,sera,fiziko-kimyasal özellikler

Changes in fruit quality during storage of different brown tomato varieties grown in greenhouse soilless culture

Abstract

The brown (Kumato) tomato is distinguished by its distinctive 'brown' appearance and sweet aroma, unlike the usual red tomatoes. In this study, quality changes of KM8367, KM8034 and KM1210 Kumato tomato cultivars grown in the plastic greenhouse by soilless culture method were investigated during storage. Tomato fruits harvested at commercial maturity stage were stored in cardboard boxes at 7°C and 85-90% relative humidity for 21 days. Some physical, chemical and biochemical analyses were carried out at the beginning of storage and 7 days intervals during storage period. During storage, fruit weight, width and height in KM8367, total soluble solids, total phenol amount and antioxidant activity in KM1210 were found high, and fruit firmness and TA amounts in KM8034 variety were found low. Changes in color values (C*, h°) of Kumato tomato varieties were similar during storage. It was determined that the effect of storage time on quality parameters of Kumato tomato fruits was limited. These varieties have been shown to protect marketable qualities at the end of 21 days of storage.

Keywords

• Physico-chemical properties,Kumato tomato,Storage,Greenhouse

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