BACILLUS SUBTILIS İÇEREN YENİLEBİLİR KAPLAMA UYGULAMASININ ÇİLEĞİN RAF ÖMRÜNE ETKİSİ

Abstract

Çilek (Fragaria x ananassa) meyvesinin su kaybına, fiziksel ve mikrobiyel bozulmalara karşı hassas olması pazarlanmasını zorlaştırmaktadır. Bu çalışmada, çileklerin raf ömrünü artırmak amacıyla kontrol (saf su), peynir altı suyu proteini (PASP), Bacillus subtilis içeren saf su (9 log KOB/mL), B. subtilis içeren PASP kaplama (9 log KOB/mL) olmak üzere 4 farklı uygulama yapılmıştır. Çileklerde kaplamadaki bakteri korunumu, küf inhibisyonu, ağırlık kaybı, pH, renk ve duyusal özelliklerdeki değişimler 25 °C’de 5 günlük depolama boyunca analiz edilmiştir.. Çileklerde B. subtilis korunumu saf su ile uygulandığında %77; PASP kaplama ile uygulandığında ise %83’tür. Küf inhibisyonu kontrole kıyasla B. subtilis içeren su uygulamasında %21; B. subtilis içeren PASP kaplama uygulamasında ise %16’dır. Depolama, tüm uygulamalarda çilek örneklerinin pH ve renk değerlerini önemli ölçüde değiştirmezken; kaplama uygulanan çileklerde ağırlık kaybını azaltmıştır. Ayrıca duyusal analizde B. subtilis kaplanan çileklerde yüksek kabul edilebilirlik saptanmıştır. 

Keywords

• Peynir altı suyu proteini,yenilebilir kaplama,antagonist,Bacillus subtilis,çilek

EFFECTS OF EDIBLE COATING INCORPORATED WITH BACILLUS SUBTILIS ON SHELF LIFE OF STRAWBERRY

Abstract

Susceptibility of strawberry (Fragaria x ananassa) to physical and microbial spoilage reduces its profit share in marketing. In this study, four different applications were investigated to improve shelf life of strawberries: whey protein concentrate (WPC), Bacillus subtilis with distilled water, WPC with B. subtilis, control (distilled water) coatings. During storage, viability of B. subtilis in coating, inhibition of mold, weight loss, pH, color and sensory properties were analyzed for 5 days at 25 °C. Viability of B. subtilis on the samples coated by water or WPC maintained 77% and 83%, respectively. The mold growth on strawberry coated with B. subtilis or coating containing B. subtilis was reduced 21% and 16%, respectively. The treatments did not change pH and color of strawberry; but coating application decreased weight loss of strawberry. Moreover, the highest acceptability was scored for the strawberry coated with B. subtilis in sensory analysis. 

Keywords

• Whey protein,edible coating,antagonist,Bacillus subtilis,strawberry

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