Wax Applications in Fruit and Vegetables (Turkish with English Abstract)

Year 2011, Volume: 36 Issue: 3, 153 - 160, 01.06.2011

M. Fatih Ertugay Selen Sallan

Abstract

Fruit and vegetables have undergone several changes due to a variety of factors such as harvest season, damage, weight loss, chemical and microbiological deteriorations beginning from harvest to consumption. Respiration should be reduced to a minimum level, water loss should be prevented, speed of microbiological activities should be slowed down to prevent these negative changes occurring in fruit and vegetables. For that reason, various methods have been used such as drying, freezing, controlled atmosphere storage, irradiating and packaging. Waxy coating has recently been a significant treatment to ensure continuity in quality of fruit and vegetables. Wax types widely used for coating fruit and vegetables are palm, candelilla, carnauba, beeswax, polyethylene, shellac and/ or resin. Waxy coating can largely be applied to fruit and vegetables such as orange, mandarin, apple, pepper, melon, cherry, etc. It is maintained both food quality and also extended shelf life by generated appropriate formulations according to physiological conditions of food, provided ensuring modified atmosphere conditions in foodstuff.

Keywords

Fruit and vegetable, coating, wax

Meyve ve Sebzelerde Vaks Uygulamaları

Abstract

Meyve ve sebzeler hasat edilip tüketilinceye kadar; hasat zamanı, zedelenme, su kaybı, kimyasal ve mikrobiyolojik bozulmalar gibi çeşitli faktörlerden dolayı bir takım değişikliklere uğramaktadır. Meyve ve sebzelerde meydana gelen bu olumsuz değişikliklerin önüne geçilebilmesi için solunum asgari seviyeye indirilmeli, su kaybı önlenmeli, kimyasal ve mikrobiyolojik faaliyetlerin hızları yavaşlatılmalıdır. Bu amaçla kurutma, dondurma, kontrollü atmosferde depolama, ışınlama ve ambalajlama gibi çeşitli yöntemler kullanılmaktadır. Bu yöntemlere alternatif olarak son zamanlarda yaygınlaşan vaks kaplama, meyve ve sebzelerin kalitesinde devamlılığı sağlayan önemli bir uygulamadır. Meyve ve sebzelerin kaplanmasında yaygın olarak kullanılan vaks tipleri palm, kandelila, karnoba, balmumu, polietilen, şellak ve/ veya reçine şeklindedir. Vaks kaplamalar portakal, mandalina, elma, biber, kavun ve kiraz gibi geniş bir aralıkta birçok meyve ve sebzeye uygulanabilmektedir. Gıdanın fizyolojik koşullarına göre uygun formülasyonlar hazırlanarak uygulanan kaplamalar gıdada modifiye atmosfer koşulları sağlamak suretiyle hem raf ömrünü artırmakta hem de gıda kalitesini muhafaza etmektedir.

Keywords

Meyve ve sebze, kaplama, vaks

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