Effects of Pre-treatments Some Sweet Cherry Cultivars On Epicatechin and Chlorogenic Acid Content During The Storage

Abstract

Sweet cherry (Prunus avium L.) is one of Turkey's major export products, but also the perishable fruit species. Different preservation methods are applied to sweet cherry fruit, which is more likely to be consumed as fresh fruit, in order to increase conversation time and maintain the quality characteristics. One of the these methods are coating with essentail oils which also utilized antimicrobial properties. In this research, 0900 Ziraat, Regina and Sweetheart cherry varieties are widely grown in Turkey and exports   change of phenolic compounds were investigated during storage. In this study, one of the widely grown thyme and sage essential oils (carvacrol and thujone) were used, carvacrol and thujone. It was placed in a gauze impregnated media and sodium bicarbonate (2%) was immersed MAP (modified atmosphere packaging) te be kept cold were stored for 8 weeks

Storage time during the amounts of chlorogenic acid and epicatechin is one of the major phenolic compounds were determined every 15 days. The variance of these compounds were evaluated for 8 weeks storage. During the 8 weeks of storage epicatechin and chlorogenic acid were determined to be increased in all varieties. Chlorogenic acid was determined from 30.30 to 65.60 mg /100g for 0900 Ziraat, from 33.27 to 58.30 mg / 100g for Sweetheart, while from 53.50 to 112.43 mg / 100g for Regina variety. Epicatechin was determined 0900 Ziraat variety 6.70 to 9.87 mg / 100g in the kinds Sweatheart 6,60-10,50mg / 100g, Regina cultivar 6,87-10-97 mg / 100g in was determined.

Keywords

• Sweet Cherry,essential oils,phenolic compounds,post-harvest preservation

Bazı Kiraz Çeşitlerinde Uygulanan Ön İşlemlerin Depolama Süresince Epikateşin ve Klorojenik Asit Miktarına Etkileri

Abstract

Kiraz (Prunus avium L.) Türkiye’nin önemli ihraç ürünlerinden olup, aynı zamanda çabuk bozulabilir meyve türüdür. Daha çok taze olarak sofralık tüketilen kiraz meyvesinin muhafaza süresini arttırmak ve kalite özelliklerini devam ettirmesi için farklı muhafaza yöntemleri uygulanmaktadır.Bu yöntemlerden biride antimikrobiyal özelliklerinden de faydalanılabilecek olan uçucu yağlardır. Bu araştırma ile Türkiye’de yaygın olarak yetiştirilen ve ihracatı yapılan kiraz çeşitleri olan 0900 Ziraat, Regina ve Sweetheart kiraz çeşitlerinin depolama süresince fenolik bileşiklerin değişimi incelenmiştir. Bu çalışmada Türkiye’de yaygın olarak yetiştirilen kekik ve adaçayının uçucu yağlarından olan  karvakrol ve thujon kullanılmıştır.  Bunlar gazlı beze emdirilerek ortama konulmuş ve sodyum bikarbonat (%2) çözeltisine daldırılarak MAP (modifiye atmosfer paket)’te soğukta muhafaza edilerek 8 hafta süreyle depolanmıştır.

Depolama süresi boyunca 15 günde bir olmak üzere kirazda bulunan önemli fenolik bileşiklerden olan klorojenik asit ve epikateşin miktarları belirlenmiştir. 8 hafta depolama süresince bu bileşiklerdeki değişimler değerlendirilmiştir. Klorojenik asit ve epikateşin fenolik bileşiklerin miktarı, 8 hafta depolama süresi boyunca tüm çeşitlerde yükseldiği belirlenmiştir. Klorojenik asit 0900 Ziraat çeşidinde 30,30-65,60 mg/100g, Sweetheart çeşidi kirazlarda 33,27-58,30 mg/100g, Regina Çeşidinde ise 53,50-112,43 mg/100g. olarak belirlenmiştir. Epikateşin miktarı ise; 0900 Ziraat çeşidinde 6,70-9,87 mg/100g, Sweatheart çeşidinde 6,60-10,50mg/100g, Regina çeşidinde 6,87-10,97 mg/100g arasında tespit edilmiştir.

Keywords

• Fenolik bileşenler,hasat sonrası muhafaza,kiraz,uçucu yağ

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