Suda Ozon Uygulanmış Taze Kesilmiş Pırasada Depolama Boyunca Mikrobiyolojik Yük ve Kalite Değişimi

Year 2022, , 1201 - 1212, 01.09.2022

Bekir Gülal Mehmet Ali Koyuncu , Hakan Kuleaşan

https://doi.org/10.21597/jist.1069346

Cited By: 1

Abstract

Çalışmada ozon uygulamasının soğukta depolama boyunca taze kesilmiş ‘Lincoln’ pırasa çeşidinin mikrobiyolojik yükü ve kalitesi üzerine etkileri incelenmiştir. Derimi yapılan pırasalar hemen laboratuvara nakledilerek 3 gruba ayrılmıştır. Taze kesim işleminden sonra suda 1 ve 2 ppm ozon uygulanmış pırasa örnekleriyle kontrol grubu köpük kaselere yerleştirilerek streç filmle (16 μ) kaplanmıştır. Ambalajlanmış pırasalar 0±1 °C ve %90±5 oransal nemde 30 gün boyunca depolanmıştır. Depolama süresince 6 gün aralıklarla pırasalarda ağırlık kaybı (%), yalancı gövde sertliği (N), suda çözünebilir kuru madde (%), yalancı gövde rengi (L*,C* ve h°) solunum hızı (mLCO2 kg-1h-1), titre edilebilir asitlik (TEA, g 100 mL-1), mikrobiyolojik yük ve duyusal özellikler belirlenmiştir. Ozon uygulamaları kontrole kıyasla ağırlık kayıplarını azaltmıştır. Çalışmada depolama boyunca tüm uygulamalarda sertlik değerleri azalmıştır. Her ne kadar TEA üzerine etkisi istatistik olarak önemli çıkmasa da, pırasalarda TEA miktarının korunması ve solunum hızının baskılanmasında en iyi sonuçlar 2 ppm O3 uygulamasından elde edilmiştir. Soğukta depolama boyunca toplam maya küf ve bakteri sayısının azaltılması bakımından en etkili uygulamanın 2 ppm O3 olduğu görülmüştür. Sonuç olarak, taze kesilmiş Lincoln pırasa çeşidinin suda ozon (1-2 ppm) uygulaması yapılarak, 0±1 °C ve %90±5 oransal nemde 30 gün depolanabileceği belirlenmiştir.

Keywords

Allium porrum, depolama, kalite, mikrobiyolojik yük, ozon

The Change of Microbial Load and Quality in Fresh-Cut Leek Treated with Ozonated Water during Cold Storage

Abstract

In the present research, the effect of ozone treatments on the quality and microbial load of fresh-cut leek cv. ‘Lincoln’ during cold storage were investigated. Harvested leek samples were immediately transferred to the laboratory and divided into 3 groups for treatments. After fresh-cut processes, ozone treated (1 and 2 ppm) and control samples were packaged in polystyrene foam tray covered with stretch film (16 μ) and stored for 30 days at 0 ± 1 ° C and 90 ± 5% relative humidity (RH). Some quality analysis including weight loss (%), pseudo stem firmness (N) and colour (L*,C*and h°), total soluble solids (%), respiration rate (mL CO2 kg‐1h‐1), titratable acidity (g 100 mL-1), microbial load and sensory evaluation were performed at 6 day intervals during storage. Ozone treatments decreased weight loss of fresh-cut leeks compared to control. In the present study, the pseudo stem firmness in all treatments decreased with increasing storage time. The 2 ppm ozone was the best treatment for suppressing respiration rate and maintaining TA of leek during cold storage, although the effect of treatments on TA was not statistically significant. 2 ppm ozone treated leeks had lower yeast, mold and bacteria counts compared to other treatments. As a result, it was determined that fresh-cut leek stems treated with ozonated water (1-2 ppm) could be stored for 30 days at 0 ± 1 ° C and 90 ± 5% RH.

Keywords

Allium porrum, microbial load, storage, quality, ozone

References

• Ali A, Ong M K, Forney C F, 2014. Effect of Ozone Pre-Conditioning on Quality and Antioxidant Capacity of Papaya Fruit During Ambient Storage.Food Chemistry,142, 19-26.
• Bayar-Aydınoğlu D, Koyuncu MA, Erbaş E, 2017. Cold Storage of Pomegranate Arils Treated with Ozone Gas. Fruit Science 4(2): 26-32.
• Bolel H, Koyuncu MA, Erbaş D, 2019. The Combined Effect of Controlled Atmosphere with Ozone and Prochloraz Treatment on Storage Life and Quality of Pomegranate cv. Hicaznar. Academic J. Agri. 8(2), 195-202.
• Bolel, 2017. Ozon Uygulanmış Narın Kontrollü ve Modifiye Atmosfer Koşullarında Depolanması. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
• Buluc O, Koyuncu MA, 2021. Effects of Intermittent Ozone Treatment on Postharvest Quality and Storage Life of Pomegranate. Ozone: Science & Engineering, 43 (5):427-435.
• Carletti L, Botondi R, Moscetti R, Stella E, Monarca D, Cecchini M, Massantini R, 2013. Use of Ozone in Sanitation and Storage of Fresh Fruits and Vegetables. Journal of Food, Agriculture and Environment,11(3-4), 585-589.
• Chen C, Zhang H, Zhang X, Dong C, Xue W, Xu W, 2020. The Effect of Different Doses of Ozone Treatments on the Postharvest Quality and Biodiversity of Cantaloupes.Postharvest Biology and Technology,163, 111-124.
• Çağatay Ö, 2006. Ozon Uygulamasının Kirazın Soğukta Depolanma Süresi Üzerine Etkisi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
• De Souza L P, Faroni LRDA, Heleno,FF, Cecon PR, Gonçalves TDC, da Silva GJ, Prates LHF, 2018. Effects of Ozone Treatment on Postharvest Carrot Quality. LWT-Food Science and Technology, 90: 53-60.
• Dilmaçünal T, Erbaş D, Koyuncu MA, Onursal CE, Kuleaşan H, 2014. Efficacy of Some Antimicrobial Treatments Compared to Sodium Hypochlorite on Physical, Physiological and Microbial Quality of Fresh-Cut Melons (Cucumis melo L. var. inodorus). LWT-Food Science and Technology, 59(2), 1146-1151.
• Erbaş D, Koyuncu MA, 2016. 1-Metilsiklopropen Uygulamasının Angeleno Erik Çeşidinin Depolanma Süresi ve Kalitesi Üzerine Etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi,53(1), 43-50.
• Fang-chun L S M K, Qun W, 2003. Effects of Ozone on Quality of Fresh-Cut Broccoli. Food Science and Technology, 8, 1-8.
• Glowacz M, Colgan R, Rees D. 2015. Influence of Continuous Exposure to Gaseous Ozone on the Quality of Red Bell Peppers, Cucumbers and Zucchini. Postharvest Biology and Technology 99: 1-8. Graham DM, 1997. Use of Ozone for Food Processing, Food Technology, 51: 72–75.
• Han Q, Gao H, Chen H, Fang X, Wu W, 2017. Precooling and Ozone Treatments Affects Postharvest Quality of Black Mulberry (Morus nigra) fruits.Food chemistry,221, 1947-1953.
• Karahan AG, Cicioğlu BA, Çakmakçı ML, 2002. Genel Mikrobiyoloji Uygulama Kılavuzu. Süleyman Demirel Üniversitesi, Ziraat Fakültesi Yayınları No: 24, Isparta, Türkiye.
• Koyuncu MA, Erbaş D, Onursal CE, Seçmen T, Güneyli A, Üzümcü SS, 2019. Postharvest Treatments of Salicylic Acid, Oxalic Acid and Putrescine Influences Bioactive Compounds and Quality of Pomegranate during Controlled Atmosphere Storage. Journal of Food Science and Technology 56(1): 350-359. Küçükbasmacı Sabır F, 2017. Minimal İşlem Görmüş ve Diğer Bahçe Ürünlerinin Depolanması. Bahçe Ürünlerinin Muhafazası ve Pazara Hazırlanması, SOMTAD Yayınlar Ders Kitabı No: 1, 293-309, Antalya, Türkiye.
• Luo A, Bai J, Li R, Fang Y, Li L, Wang D, Kou L, 2019. Effects of Ozone Treatment on the Quality of Kiwifruit During Postharvest Storage Affected by Botrytis cinerea and Penicillium expansum. Journal of Phytopathology,167(7-8), 470-478.
• Oms-Oliu G, Rojas-Graü M, Gonzalez LA, Varela P, Soliva-Fortuny R, Hernando MIH, Martin-Belloso O, 2010. Recent Approaches Using Chemical Treatments to Preserve Quality of Fresh-Cut Fruit: A Review. Postharvest Biology and Technology, 57(3), 139-148.
• Özen T, Koyuncu M A, Erbaş D, 2021. Effect of Ozone Treatments on the Removal of Pesticide Residues and Postharvest Quality in Green Pepper. Journal of Food Science and Technology,58(6), 2186-2196. Palou L, Crisosto CH, Smilanick JL 2007. Exposure of Cold-Stored Fresh Fruit to Ozone Gas: Effect on the Development of Postharvest Diseases. IOA Conference and Exhibition, Valencia, Spain.
• Perkins M, 1997. Ozone in Food Processing Apllications. Past Experience, Future Potencial ând Regulatory Issues. Presented at ConnecTECH’97, Atlanta, USA.
• Rodoni L, Casadei N, Concellon A, Chaves Alicia AR, Vicente AR, 2010. Effect of Short-Term Ozone Treatments on Tomato (Solanum lycopersicum L.) Fruit Quality and Cell Wall Degradation. Journal of Agricultural and Food Chemistry,58(1), 594-599.
• Sao Dam M, Nguyen VD, Zsom T, Nguyen LLP, Hitka G, 2021. Ozone Treatment on Cucumber and Tomato During Simulated Retail Storage. Progress in Agricultural Engineering Sciences, 17(S1), 45-52.
• Shah NS, Nath N, 2006. Minimally Processed Fruits and Vegetables-Freshness with Convenience. Journal of Food Science and Technology-Mysore, 43(6), 561-570.
• Sharma RR, Demirci A, Beuchat LR, Fett WF, 2003. Application of Ozone for Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa sprouts. Journal of Food Processing and Preservation, 27: 51–64.
• Song J, Fan L, Forney CF, Hildebrand PD, Jordan MA, Renderos W, McRae KB, 2003. Ozone and 1-MCP Treatments Affect the Quality and Storage Life of Fresh Carrots. XXVI International Horticultural Congress: Issues and Advances in Postharvest Horticulture 628 (pp. 295-301).
• Tümay M, 2019. Ozonun, Bazı Yeşil Yapraklı Sebzelerde Antimikrobiyel Etkisinin Belirlenmesi. Tezi, Nevşehir Hacı Bektaş Veli Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmamış).
• Vural H, Eşiyok D, Duman İ, 2000. Kültür Sebzeleri (Sebze yetiştirme). Ege Üniversitesi Basımevi, Bornova İzmir. 440 s.
• Xu L, 1999. Use of Ozone was Replace to Improve the Safety of Fresh Fruits and Vegetables. Food Technology,53(10), 58-63.