ALANYA’DA YETİŞTİRİLEN BAZI TROPİKAL MEYVELERDEN ÜRETİLEN YENİLEBİLİR KAPLAMALARIN ÇİLEK RAF ÖMRÜ KALİTESİNE ETKİSİNİN İNCELENMESİ

Abstract

Bu çalışmada, halk arasında dikenli incir olarak bilinen Opuntia ficus-indica’nın kladodu (yaprak)’ndan ekstrakte edilen müsilajlı bileşim ile çilekler kaplanmış ve depolama süresince fizikokimyasal ve mikrobiyolojik özellikleri incelenmiştir. Müsilajlı kaktüs suyu ekstraktına (CAC) ayrı ayrı kamkat ekstraktı (A1B1) ve pomelo albedo ekstraktı (PA1) eklenerek kaplanan çilek meyveleri 4℃’de 14 gün depolanmıştır. Çilek meyvelerinin ekstraktlar ile kaplanmasının kontrol grubuna kıyasla mikrobiyolojik açıdan daha güvenli olduğu belirlenmiştir. Meyve rengini en fazla kamkat ekstraktı ile hazırlanan kaktüs suyu ekstraktı korumuştur. Ağırlık kaybı açısından, meyvenin sadece kaktüs suyu ekstraktı ile kaplanması meyvelerde daha az ağırlık kaybına yol açmıştır. pH değerleri ise çalışılan tüm örnek gruplarında azalma kaydetmiştir. Sonuç olarak, tarımsal faaliyete konu olmayan dikenli incir bitkisine ait yapraklardan özütlenen müsilajlı kaktüs suyuna tropikal meyvelerden kamkat kabuğu ekstraktı ile pomelo albedo ekstraktının katılarak gıda muhafazasında alternatif bir uygulama olarak değerlendirilebileceği ortaya çıkmıştır.

Keywords

• Dikenli incir
• pomelo
• kamkat
• çilek
• yenilebilir kaplama

Supporting Institution

Alanya Alaaddin Keykubat Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

2024-02-09-LTP01

Thanks

Bu çalışma Zeynep Sertbaş’ın aynı adlı yüksek lisans tez projesi olarak, Alanya Alaaddin Keykubat Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından 2024-02-09-LTP01 numaralı proje ile desteklenmiştir. Evaporasyon işlemi için Doç Dr. Muharrem GÖLÜKÇÜ (Batı Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, Antalya)’ye, kumkuat ve pomelo albedo ekstraksiyonlarındaki destek ve yardımları için lisans öğrencileri Ayşe İrem KILIÇ’a, Didem SELLUNCAK’a, Salim Sezer ARSLAN’a, ve Melike ÜNAL’a (Alanya Alaaddin Keykubat Üniversitesi Gıda Mühendisliği Bölümü) teşekkür ederiz.

INVESTIGATION OF THE EFFECT OF EDIBLE COATINGS PRODUCED FROM SOME TROPICAL FRUITS GROWN IN ALANYA ON THE SHELF LIFE QUALITY OF STRAWBERRY

Abstract

In this study, the physicochemical and microbiological properties of strawberry fruits dipping coated with mucilaginous extract from the cladodes of Opuntia ficus-indica, commonly known as the prickly fig, were investigated during storage period. Kumquat extract (A1B1) and pomelo albedo extract (PA1), separately, added into mucilaginous cactus extract (CAC), used in dipping coating of strawberries, where then stored at 4℃ for 14 days. It is determined that coating with extracts displays more safety in terms of microbiological aspect, than uncoated control group. Cactus extract containing kumquat extract preserved the fruit colour the most. In terms of weight loss, fruits only coated with cactus extract resulted the lowest weight loss among other sample groups. While pH values decreased in all employed sample groups. As a result, it is revealed that, addition of kumquat extract and pomelo albedo extract to mucilaginous cactus extract from prickly pear cladodes, stands as a promising alternative way to be handled in food preservation.

Keywords

• Prickly pear
• pomelo
• qumkuat
• strawberry
• edible coating

Project Number

2024-02-09-LTP01

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