Ozonlu Su Uygulamasının Kapya Biberinde Depolama Boyunca Meyve Kalitesi Üzerine Etkisi

Year 2024, , 55 - 63, 15.06.2024

Yasin Şimşek , Mehmet Ali Koyuncu

https://doi.org/10.55979/tjse.1483101

Abstract

Bu çalışmada, 'Kaptan’ kapya biber (Capsicum annuum) çeşidinde ozonlu su (1 ppm) uygulamasının depolama boyunca meyve kalitesi üzerine etkisi araştırılmıştır. Optimum aşamada derilen biberler hemen laboratuvara nakledilmiştir. Çeşit özelliklerini yansıtan üniform ve kaliteli biberler seçilerek ön soğutmaya tabi tutulmuştur. Ön soğutmadan sonra meyveler uygulamalar için 2 gruba ayrılmıştır. Birinci grup meyveler 15 dakika boyunca 1 ppm ozon içeren soğuk suya (5-6 °C), ikinci grup (kontrol) meyveler de aynı süreyle distile suya (5-6 °C) daldırılmıştır. Daldırma işleminden sonra biberler fazla suyunun uzaklaştırılması için 30 dakika oda koşullarında bekletilmiş ve modifiye atmosfer poşetlerine (MAP) yerleştirilmiştir. Uygulama yapılan meyveler 8±1 °C ve % 90±5 oransal nemde 25 gün ve her 5 günün sonunda artı 1 gün oda koşullarında (20±1 °C ve % 60±5 oransal nem) depolanmıştır. Biberlerde ağırlık kaybı, meyve sertliği, suda çözünebilir kuru madde miktarı, titre edilebilir asitlik miktarı, solunum hızı, meyve kabuk rengi ve duyusal kalite özellikleri depolama süresince 6 günlük aralıklarla (soğuk odada 5 gün, oda koşullarında 1 gün) belirlenmiştir. Sonuç olarak, ozon uygulamasının biberlerde ağırlık kaybı ile solunum hızını azaltmada ve meyve sertliği ile duyusal kaliteyi korumada kontrol grubuna göre daha etkili olmuştur. Ozon uygulanmış Kaptan’ kapya biber çeşidinin, MAP içerisinde belirtilen koşullarda 21 gün depolanabileceği belirlenmiştir.

Keywords

Capsicum annuum, Depolama süresi, Duyusal kalite, MAP, O3

Thanks

Bu çalışma ilk yazarın yüksek lisans tezinden üretilmiştir. Çalışmaya katkılarından dolayı Doç. Dr. Derya ERBAŞ’a teşekkür ederiz.

Effect of Ozonated Water on Fruit Quality of Capia Pepper During Storage

Abstract

The effect of ozonated water (1 ppm) on quality of capia pepper cv. ‘Kaptan’ (Capsicum annuum) during storage was investigated. The peppers, harvested at the optimum stage, were transported to the laboratory immediately. The uniform and quality fruit, reflecting the characteristics of variety, were selected and pre-cooled. After pre-cooling, the fruits were divided into 2 groups. The first group was immersed in cold water (5-6 °C) containing 1 ppm ozone for 15 minutes. The second group (control) was immersed in distilled water (5-6 °C) for 15 minutes. After dipping, peppers were kept in room conditions for 30 minutes to remove excess water and placed in modified atmosphere bags (MAP). Treated fruits were stored at 8±1 °C and 90±5% relative humidity for 25 days and plus 1 day at room conditions. Weight loss, fruit firmness, TSS, TA, respiration rate, fruit skin color, and sensory quality of peppers were determined at 6-day intervals during storage. As a result, ozone treatment was more effective in reducing the weight loss and respiration rate, and preserving fruit firmness and sensory quality of peppers. The capia pepper treated with 1 ppm ozonated water could be stored for 21 days in MAP under these conditions.

Keywords

Capsicum annuum, MAP, O3, Sensory quality, Storage life

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