Farklı Koşullarda Depolanan ANET 30 Şeftali Çeşidinin Aroma Bileşenlerindeki Değişimler

Yıl 2022, Cilt: 9 Sayı: 1, 1 - 7, 01.08.2022

Prof. Dr. Kenan Kaynaş , Mehmet Ali Gündoğdu , Hulusi Kıyı Cemre Aktürk Şevket Yaman

https://doi.org/10.51532/meyve.1099930

Öz

Bu çalışma, özel sektör (Anadolu Etap-Çanakkale) meyve bahçelerinde üretilen ANET 30 şeftali çeşidi meyvelerinin depolanmaları süresince aroma bileşenlerindeki değişimin saptanması amacıyla yapılmıştır. Bu kapsamda meyveler, Kontrol, Xtend® torbalar içerisinde modifiye atmosfer paketleme (MAP), hasattan sonra 625 ppb dozunda 1-Metilsiklopropan (1-MCP) uygulanmış ve 1-MCP + MAP olmak üzere, 4 farklı şekilde 0±1°C sıcaklık ve %90±5 oransal nem koşullarında 60 gün süreyle depolanmış ve 20 gün arayla aroma bileşenlerindeki değişim saptanmıştır. Çalışmadan elde edilen bulgulara göre; ANET 30 meyvelerinde önemli aroma bileşeni aldehitler olarak saptanmış, depolamanın başlangıcında ortalama %81.33 olan toplam aldehitler depolama süresince azalarak %64.91 oranına düşmüştür. Ancak bu azalmanın derecesi uygulamalara göre farklılık göstermiştir. Aldehitler dışında laktonlar, alkoller, esterler, terpenler ve diğer aroma bileşenleri olarak saptanmış ve bunların depolama süresince değişimleri farklılık göstermiştir. Depolama süresi uzadıkça terpenler, laktonlar ve esterlerde önemli, alkollerde kısmen artış tespit edilmiş, bunlar dışındaki aroma bileşenler içerisinde hekzenlerde azalma saptanmıştır. Şeftali aromasını veren laktonlardaki artış 60 günlük depolama sonunda %150 oranına ulaşmıştır. Olgunluk ilerledikçe özgün aromayı veren bileşiklerde artış, aldehitlerde azalma saptanmıştır. Depolamanın başlangıcında 13 adet olan ana aroma bileşenlerin sayısı depolama süresince artış göstererek uygulamalara göre 19-30 sayısına ulaşmıştır. Aroma bileşenlerinin oluşumu depolama uygulamaları farklı düzeylerde gecikmiştir.

Anahtar Kelimeler

Şeftali, MAP, 1-MCP, depolama, aroma bileşenleri

Changes of Flavor Volatile Compounds on Different Storage Conditions of ANET-30 Peach Variety

Öz

This study was carried out to determine the changes in aroma components during storage of ANET 30 peach variety fruits produced in private sector (Anadolu Etap-Çanakkale) orchards. Sampled fruits were stored under 0±1°C temperature and 90±5% relative humidity ± for 60 days and the changes in aroma components were measured at 20-day intervals which the treatments were control, modified atmosphere packaging (MAP) in Xtend® bags, 1-Methylcyclopropane (1-MCP) applied at a dose of 625 ppb after harvest and 1-MCP + MAP. According to results obtained; the most important aroma component was determined as total aldehydes, which were 81.33% on average at the beginning of storage, decreased to 64.91% during storage in ANET 30 fruits. However, the degree of this decrease differed according to the treatments. Apart from aldehydes, lactones, alcohols, esters, terpenes and other aroma compounds were detected and their changes during storage varied. As the storage period increased, significant increases were detected in terpenes, lactones and esters, and a partial increase in alcohols, and a decrease in hexenes was detected among the aroma components other than these. The increase in lactones giving the peach flavor reached 150% after 60 days of storage. As the maturity progressed, an increase in the compounds that gave the original aroma and a decrease in aldehydes were detected. Among these main aroma components, the number of compounds, which was 13 at the beginning of the storage, increased during the storage period and reached 19-30 according to the storage treatments. Storage treatments were delayed all flavor components changes during storage.

Anahtar Kelimeler

Peach, MAP, 1-MCP, storage, flavor components

Kaynakça

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