HASAT SONRASI HASTALIKLARA KARŞI SICAKLIK UYGULAMALARININ KULLANIMI

Yıl 2005, Cilt: 20 Sayı: 1, 94 - 101, 01.03.2005

Kadir İlhan Özgür Karabulut Gül Kuruoğlu Ümit Arslan

Öz

Son yıllarda, hasat sonrası hastalıklar ile savaşımda depolamadan önce yapılan sıcaklık uygulamalarının başarılı bir şekilde kullanılabileceği sonucuna ulaşılmıştır. Sıcaklık uygulamaları hasat edilmiş ürünlere sıcak su, sıcak buhar, sıcak kuru hava ve mikrodalga ile ısıtma şeklinde uygulanabilmektedir. Sıcaklık uygulamaları çimlenmekte olan sporların çimlenme hızlarının yavaşlatılması, aktivitelerinin kaybolması veya doğrudan öldürülmesi gibi etkileri ile hasat edilen ürünün taşıdığı inokulum miktarını azaltmakta ve çürümeleri en alt düzeye indirmektedir. Sıcaklık uygulamalarının konukçu dokusunda meydana getirdikleri fizyolojik değişimler sonucu çürümeler üzerinde dolaylı bir etkisi de vardır. Uygulamalardan sonra konukçu dokusunun fizyolojisinde ortaya çıkan değişimler sonucu oluşan antifungal bileşiklerin üretiminin uyarılması ve patojenlerin penetrasyonda kullandıkları yaralı alanların iyileşmesi sonucu dolaylı olarak hasat sonrası hastalıklar engellenmektedir. Sıcaklık uygulamaları patojenisite ile ilişkili olan kitinaz ve glukanaz gibi proteinlerin üretimini uyarmakta, hücre duvarını hidrolize eden enzimlerin (poligalakturonaz) sentezini engellemekte ve konukçu dokusunda enfeksiyondan önce oluşmuş olan antifungal bileşiklerin parçalanma hızını yavaşlatmaktadır. Sıcaklık uygulaması sonucu konukçu yüzeyindeki mumsu tabaka eriyerek kutikulada oluşan çatlakları, mikro düzeydeki yaraları ve stomaları kapatarak patojenin bu alanlardan penetrasyonunu engellemektedir.

Anahtar Kelimeler

sıcaklık uygulaması, hasat sonu hastalıklar, patojenler, çürüme

HASAT SONRASI HASTALIKLARA KARŞI SICAKLIK UYGULAMALARININ KULLANIMI

Öz

Son yıllarda, hasat sonrası hastalıklar ile savaşımda depolamadan önce yapılan sıcaklık uygulamalarının başarılı bir şekilde kullanılabileceği sonucuna ulaşılmıştır. Sıcaklık uygulamaları hasat edilmiş ürünlere sıcak su, sıcak buhar, sıcak kuru hava ve mikrodalga ile ısıtma şeklinde uygulanabilmektedir. Sıcaklık uygulamaları çimlenmekte olan sporların çimlenme hızlarının yavaşlatılması, aktivitelerinin kaybolması veya doğrudan öldürülmesi gibi etkileri ile hasat edilen ürünün taşıdığı inokulum miktarını azaltmakta ve çürümeleri en alt düzeye indirmektedir. Sıcaklık uygulamalarının konukçu dokusunda meydana getirdikleri fizyolojik değişimler sonucu çürümeler üzerinde dolaylı bir etkisi de vardır. Uygulamalardan sonra konukçu dokusunun fizyolojisinde ortaya çıkan değişimler sonucu oluşan antifungal bileşiklerin üretiminin uyarılması ve patojenlerin penetrasyonda kullandıkları yaralı alanların iyileşmesi sonucu dolaylı olarak hasat sonrası hastalıklar engellenmektedir. Sıcaklık uygulamaları patojenisite ile ilişkili olan kitinaz ve glukanaz gibi proteinlerin üretimini uyarmakta, hücre duvarını hidrolize eden enzimlerin (poligalakturonaz) sentezini engellemekte ve konukçu dokusunda enfeksiyondan önce oluşmuş olan antifungal bileşiklerin parçalanma hızını yavaşlatmaktadır. Sıcaklık uygulaması sonucu konukçu yüzeyindeki mumsu tabaka eriyerek kutikulada oluşan çatlakları, mikro düzeydeki yaraları ve stomaları kapatarak patojenin bu alanlardan penetrasyonunu engellemektedir

Anahtar Kelimeler

sıcaklık uygulaması, hasat sonu hastalıklar, patojenler, çürüme

Kaynakça

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