ETİLEN TUTUCU İÇEREN AKTİF AMBALAJLAMANIN VE DEPOLAMA SICAKLIĞININ BADEM HIYARIN (CUCUMIS SATIVUS L.) KALİTE VE RAF ÖMRÜNE ETKİSİ

Abstract

Bu çalışmada, etilen tutucu içeren aktif ambalajlamanın ve depolama sıcaklığının badem hıyarın raf ömrü üzerine etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla badem hıyarlar (Cucumis sativus L.), etilen tutucu katkı içeren ve içermeyen olmak üzere iki farklı düşük yoğunluklu polietilen (LDPE) ambalajda modifiye atmosfer kullanılarak (%5 O2-%10 CO2-%85 N2) ambalajlanmış ve 4ºC ve 10ºC’de 20 gün depolanmıştır. Ambalajlanmamış ürün grubu kontrol olarak kullanılmıştır. Depolama süresince hıyarların fiziksel, kimyasal ve duyusal kalite parametrelerindeki değişimin izlenmesi için tepe boşluğu gaz analizi, kütle kaybı, renk, tekstür, suda çözünür kuru madde, pH, titrasyon asitliği ve duyusal analizler yapılmıştır. 4ºC’de hıyarlarda meydana gelen soğuk zararı nedeniyle denge atmosferine ulaşılamamış ve depolama sonunda %O2 seviyesi kritik limitin (%2) altına inmiştir. 10ºC’de ise etilen tutucu içermeyen ambalajlı grupta depolama süresince etilen konsantrasyonun daha yüksek olması ürünün kalite parametrelerini olumsuz etkilerken, etilen tutucu içeren ambalajda etilen konsantrasyonunun daha düşük olması ve düşük soğuk zararı sayesinde ürün kalitesi daha iyi korunmuştur. 20 günlük depolama sonunda duyusal olarak kabul edilebilir tek ürün grubu, 10ºC’de etilen tutucu içeren uygulama olmuştur. Sonuçlara göre, 10ºC’de etilen tutucu katkı içeren ambalajlarda badem hıyarın raf ömrünün en az 20 gün olduğu tespit edilmiştir.

Keywords

• Aktif ambalajlama
• etilen tutucu
• hasat sonrası kalite
• soğuk zararı
• salatalık

THE EFFECTS OF ETHYLENE SCAVENGING-ACTIVE PACKAGING AND STORAGE TEMPERATURE ON QUALITY AND SHELF LIFE OF CUCUMBER (CUCUMIS SATIVUS L.)

Abstract

This study aimed to determine the effects of ethylene scavenger incorporated active packaging and storage temperature on the shelf life of cucumbers. For this purpose, cucumbers were packaged using modified atmosphere packaging (5% O2-10% CO2-85% N2) in two different low-density polyethylene (LDPE) packages, with and without ethylene scavenger, and stored at 4ºC and 10ºC for 20 days. The group of cucumbers without packaging was prepared as the control. Throughout the storage period, changes in physical, chemical, and sensory quality parameters of the cucumbers were monitored through analyses of headspace gas analysis, weight loss, color, texture, soluble solid content (%brix), pH, titratable acidity, and sensory evaluation. Due to cold injury at 4ºC, equilibrium atmosphere could not be achieved, and the %O2 level dropped below the critical limit (2%) by the end of storage. At 10ºC, the products packaged without ethylene scavenger exhibited higher ethylene concentration during storage, negatively affecting the quality parameters, whereas the group with ethylene scavenger had lower ethylene accumulation and reduced cold injury, preserving product quality better. The cucumbers packaged with ethylene scavenger and stored at 10ºC was sensorially acceptable for the entire storage of 20 days suggesting the shelf life of 20 days only for this application.

Keywords

• Active packaging
• ethylene scavengers
• post-harvest quality
• chilling injury
• cucumber

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