Cold Storage and Shelf Life Determination of ‘Eylül’ and ‘Hachiya’ Persimmons Packaged in Modified Atmosphere

Abstract

The study aimed to determine the quality changes during cold storage and shelf life of persimmons grown in the Dörtyol region of Hatay province and packaged in modified atmosphere (MAP) packaging. The fruits of the astringent persimmons ('Eylül' genotype and 'Hachiya' variety) were used as materials. The fruits were stored at 0 °C and 85-90% relative humidity for 4 months. After cold storage, they were kept at 20 °C and 70% relative humidity for 7 days to determine shelf life. To determine fruit quality changes, weight losses, %CO2 and %O2 gas concentrations in the bags, physiological and fungal disorders, calyx drying, fruit rind color and flesh firmness, total water-soluble solids (TSS) and titratable acidity (TA), pH value, tannin, vitamin C, and sugar content were examined, and scores were assigned for appearance (1-5) and taste (1-9). Weight losses in persimmons did not exceed 10%. Flesh browning and/or softening, among physiological deteriorations, were found to be more prevalent than peel browning. Calyx drying did not occur in fruits of the 'Eylül' persimmon genotype. Flesh firmness limited storage. Taste scores exceeded the acceptable limit (≥5) from the 2nd month onwards. MAP yielded successful results. It was determined that the fruits of the ‘Eylül’ persimmon genotype could be stored for 2 months and the fruits of the ‘Hachiya’ variety could be stored for 3 months.

Keywords

• Persimmon
• Genotype
• Astringent
• MAP
• Cold storage

Modifiye Atmosferde Paketlenen ‘Eylül’ ve ‘Hachiya’ Trabzon Hurmalarının Soğukta Muhafazası ve Raf Ömürlerinin Belirlenmesi

Öz

Hatay ili Dörtyol ilçesinde yetiştirilen ve modifiye atmosferde paketleme (MAP) yapılan Trabzon hurmaları meyvelerinin soğukta muhafaza ve raf ömründe kalite değişimlerinin belirlenmesinin amaçlandığı çalışmada, buruk Trabzon hurması (‘Eylül’ genotipi ve ‘Hachiya’ çeşidi) meyveleri materyal olarak kullanılmıştır. Meyveler 4 ay süreyle 0 °C ve %85‒90 oransal nemde muhafaza edilmiş ve soğukta muhafazadan sonra raf ömrünün belirlenmesi içinde, 7 gün süreyle 20 °C’de %70 oransal nemde bekletilmiştir. Meyve kalite değişimlerinin belirlenmesi için, ağırlık kayıpları, MAP için O2 ve CO2 gaz konsantrasyonları, fungal ve fizyolojik bozulmalar, meyve kabuk rengi ve et sertliği, kaliks kuruması, pH değeri, titre edilebilir asit (TEA) ve suda çözünebilir toplam kuru madde (SÇKM) miktarları, C vitamini, tanen ve şeker içerikleri incelenmiş ve görünüş (1‒5) ile tat (1‒9) puanlaması yapılmıştır. Trabzon hurmalarında ağırlık kayıpları %10’u geçmemiştir. Meyve etindeki kararma ve/veya yumuşama kabuk kararmasından daha yüksek bulunmuştur. Kaliks kuruması ‘Eylül’ genotipi meyvelerinde olmamıştır. Meyve eti sertliği depolamayı sınırlandırmıştır. Tat puanları 2. aydan itibaren kabul edilebilir sınır (≥5)’ın üzerine çıkmıştır. MAP başarılı sonuç vermiştir. Soğukta 2 ay ‘Eylül’ Trabzon hurması genotipi ve 3 ay ‘Hachiya’ çeşidi meyvelerinin depolanabileceği belirlenmiştir.

Anahtar Kelimeler

• Trabzon hurması
• Genotip
• Buruk
• MAP
• Soğukta muhafaza

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