FARKLI DOZLARDA UV-C IŞIN UYGULAMALARININ TAZE İNCİRİN HASAT SONRASI KALİTESİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada, farklı UV-C ışın dozlarının taze incir meyvesinin (cv. Bursa Siyahı) hasat sonrası kalitesi üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla incir meyvelerine 1.5, 3.0 ve 4.5 kJ/m2 UV-C ışın dozları uygulanmış ve sonrasında 21 gün boyunca 0 ºC sıcaklıkta %90±5 oransal nemde depolanmıştır. Soğuk depolamaya ek olarak, raf ömrü performanslarını belirlemek için meyveler 3 gün 20°C ve %70±5 oransal nemde bekletilmiştir. Soğuk depolama ve raf ömrü koşullarında UV-C uygulamaların meyve sertliği, suda çözünebilir kuru madde ve titre edilebilir asit içeriği üzerine etkileri önemsiz bulunmuştur. Buna karşılık UV-C dozları kontrole göre toplam fenolik madde ve antioksidan aktiviteyi artırmıştır. Her iki muhafaza koşulunda da artan pazarlanamaz ürün miktarının azaltılmasında 3.0 ve 4.5 kJ/m2 UV-C ışın dozları daha etkili bulunmuştur. Çalışmanın sonucunda, 2/3 olgunluk döneminde hasat edilen taze incir meyveleri için 4.5 kJ/m2 UV-C ışın dozunun hasat sonrası kalitesinin korunmasında etkili olduğu tespit edilmiştir.

Keywords

• Antioksidan aktivitesi
• çürüme
• ticari olum aşaması
• manav koşulları
• depolama

THE EFFECT OF DIFFERENT UV-C ILLUMINATION DOSES ON POSTHARVEST QUALITY OF FRESH FIG

Abstract

The aim of this study was to investigate the effects of 1.5, 3.0 and 4.5 kJ/m2 UV-C illumination doses on the postharvest quality of fresh fig (cv. Bursa Siyahi). For this purpose, fruit were stored at 0 ºC temperature with 90-95% humidity for 21 days and some fruits were kept at 20 °C for 3 days to simulate a period of shelf-life. UV-C treatments did not affect fruit firmness, total soluble solids, and titratable acidity content during cold storage and shelf-life. On the other hand, UV-C doses increased total phenolic content and antioxidant activity compared to control. In both storage conditions, 3.0 and 4.5 kJ/m2 UV-C doses were found to be more effective to control unmarketable fruit rate. In conclusion, a 4.5 kJ/m2 UV-C illumination dose can be effective in maintaining the postharvest quality of fresh fig fruit harvested at a 2/3 maturity stage.

Keywords

• Antioxidant activity
• decay
• commercial ripe stage
• shelf-life
• storage

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