Muhafaza Süresinin ‘Festival’ Çilek Çeşidi Meyvelerinin Bazı Fitokimyasal Bileşimine Etkisi

Year 2015, , 105 - 112, 30.05.2015

Ayse Oz Ebru Kafkas

https://doi.org/10.29133/yyutbd.236381

Cited By: 2

Abstract

Bu araştırmada, Festival’ çilek çeşidinin meyvelerinde 12 gün süreyle polivenilpropilen (PVPP) ambalajlarda +5°C sıcaklık ve %85-90 oransal nemde muhafaza süresince; fiziksel ve şeker ve organik asit gibi fitokimyasal, değişimleri belirlenmiştir. Muhafaza sonunda, çilek meyvelerinin ortalama ağırlık kaybı ve meyve [L (parlaklık), a* (-yeşil, +kırmızı), b*(-sarı, +mavi) renk değerinde meydana gelen değişimlerin istatistiksel olarak anlamlı olmadığı saptanmıştır. Meyve eti sertliği derim zamanında 2.93 N iken muhafaza sonunda 1.4 N’a düşmüştür. Derim zamanı SÇKM miktarı %11.2 iken muhafaza süresince %9.95’e düşmüştür. Depolama süresinin sonunda, çilek meyve suyunda toplam fenolik madde miktarı 142.55 mg/100mL ve toplam flavonoid madde miktarı ise 26.16 mg/100mL olarak saptanmıştır. ‘Festival’ çilek çeşidi antosiyanin madde miktarında muhafaza süresince düşüşler görülmüş ve muhafaza sonunda 163.71 mg/100mL olarak belirlenmiştir. 

Keywords

Çilek, Toplam antosiyanin madde, Toplam fenolik madde, Toplam flavonoid madde, Depolama

Determination of The Effects of Storage Time on Physical Parameter and Biochemical Composition of ‘Festival’ Strawberry Cultivar

Abstract

In this study strawberry fruit physical quality and phytochemical changes in ‘Festival’ such as, sugar and organic acid content were investigated during 12 days storage period in polivenilpropilen boxes at the +5^oC temperature and 85-90% RH. The fruit mass loss and fruit color [L, a*, b*] changes were not statistically different at end of storage. While fruit firmness was 2.93 N at the harvest time and then it decreased to 1.4 N at the end of storage. Total solible solids content was 11.2% after harvest but it decreased gradually to 9.95% at end of storage. The amount of total phenolic content of strawberry juice and the total amount of flavonoids content were 142.55 mg 100 mL^-1 and 26.16 mg 100 mL^-1, respectively 12^th the day of the storage. Anthocyanin content of ‘Festival’ strawberry decreased during storage and detected as 163.71 mg 100 mL^-1 at the end of storage. The results of the present study showed that ‘Festival’ strawberry variety can be stored without losses of marketable quality for 12 days.

Keywords

Strawberry, Total anthocyanin content, Total phenolic content, Total flavonoid content, Storage

References

• Ayala-Zavala, J.F., Wang, S.Y., Wang, C.Y., Gonzalez-Aguilar, G.A., 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberryfruit. LWT - Food Sci. Technol. 37: 687–695
• Bozan, B., Tunalier, Z., Koşar M, Altıntaş, A., Başer, K.H.C. 1997. Comparison of ascorbic and citric acid contents in ‘Emphasis Type’. Proc. 11. Symp. Plant Origin. Crude Drugs. Ankara, 258 s.
• Cemeroğlu, B. 2010. Gıda Analizleri, Gıda Teknolojileri Derneği Yayınları. No: 34, s 13-41.
• Cordenunsi, B.R.. Nascimento, J.R.O., Lajolo, F.M. 2003. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chem., 83 (2): 167–173.
• Cordenunsi, B.R., Genovese, M.I., Nascimento, J.R.O., Hassimotto, N.M.A, Santos, R.J., Lajolo, F.M. 2005. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chem. 91: 113–121.
• Gaafar, R.M., Saker, M.M. 2006. Monitoring of cultivars identity and genetic stability in strawberry varieties grown in Egypt. World J. Agric. Sci. 2 (1): 29–36.
• Gil, M.I., Holcroft, D.M., Kader, A.A. 1997. Changes is strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. Journal of Agricultural and Food Chem. 45: 1662–1667
• Kafkas, E., Kosar, M., Paydas, S., Kafkas, S., K.H.C. 2007. Baser. Quality characteristics of strawberry genotypes at different maturation stages. Food Chem. 100: 1229–1236.
• Kim, S.K., Bae, R.N., Na H.,. Ko, K.D., Chun, C. 2013. Changes in Physicochemical Characteristics during fruit development in June-bearing strawberry cultivars. Hort. Environ. Biotechnol. 54(1):44-51.
• Ko, C.Y., Al-Abdulkarim, A.M., Al-Jowid, S.M., Al-Baiz, A. 2009. An effective disinfection protocol for plant regeneration from shoot tip cultures of strawberry. African Journal of Biotechnol. 8: 2611-2615.
• Koşar, M., Kafkas, E., Paydaş, S., Başer, K.H.C. 2004. Phenolic Composition of Strawberry Genotypes at Different Maturation Stages. Journal of Agricultural and Food Chemi. 52: 1586-1589.
• Mahmood, T., Anwar, F., Abbas, M., Boyce, M.C., Saari, N. 2012. Compositional variation in sugars and organic acids at different maturity stages in Selected Small Fruits from Pakistan. International Journal of Molecular Sci. 13: 1380 – 1392.
• Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG. 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 91: 571-577.
• Kadivec, M., Bornšek, Š.M., Polak, T., Demšar, L., Hribar, J., Požrl, T. 2013. Phenolic Content of Strawberry Spreads during Processing and Storage. J Agric Food Chem. 61: 9220−9229.
• Miron, D., Schaffer, A.A. 1991. Sucrose phosphate synthase, sucrose synthase, and invertase activities in developing fruit of Lycopersicon esculentum Mill. and the sucrose accumulating Lycopersicon hirsutum Humb. and Bonpl. Plant Physiol. 95: 623-627.
• Nunes, M.C.N., Brecht, J.K., Morais, A., Sargent, S.A. 2005. Possible influences of waterloss and polyphenol oxidase activity on anthocyanin content and discolorationin fresh ripe strawberry (cv. Oso Grande) during storage at 1 ◦C. J Food Sci. 70: 79–84.
• Jouki, M., Khazaei, N. 2014. Effect of low-dose gamma radiation and active equilibrium modified atmosphere packaging on shelf life extension of fresh strawberry fruits. Food packaging and shelf life. 1: 49 – 55.
• TUIK .2013. www.tuik.gov.tr. Erişim tarihi 2015 Ocak.
• Türemiş, N., Özgüven, A.I., Paydaş, S., 2000. Güneydoğu Anadolu Bölgesinde Çilek Yetiştiriciliği. Tübitak Türkiye Tarımsal Araştırma Projesi Yayınları. 36 sayfa.
• Öz, A.T., Kafkas, E., Zarifikhosroshahi, M., Şahin, T. 2015. ‘Hicaznar’ Çeşidinde Farklı Uygulamaların Soğukta Depolama Süresince Fitokimyasal ve Uçucu Aroma Bileşimine Etkileri. Türk Tarım Gıda Bilim ve Teknoloji Dergisi. 3(4): page
• Ozkaya, O., Dündar, O., Scovazzo, G.C., Volpe, G. 2009. Evaluation of quality parameters of strawberry fruits in modified atmosphere packaging during storage. African Journal of Biotechnology. 8 (5): 789-793.
• Pelayo, C., Ebeler, S.E., Kader, A.A. 2003. Postharvest life and flavor quality of three strawberry cultivars kept at 5 C in air or air + 20 kPa CO2. Postharvest Biology and Technol. 27:171–183.
• Rahman, M.M., Moniruzzaman, M., Ahmad, M.R., Sarker, B.C, Alam,M.K. 2014. Maturity stages affect the postharvest quality and shelf-life of fruits of strawberry genotypes growing in subtropical regions. Journal of the Saudi Society of Agricultural Sci. doi:10.1016/j.jssas.2014.05.002
• Shin, Y., Ryuc, J.A., Liua, R.H., Nockc. J.F., Watkins, C.B. 2008. Harvest maturity, storage temperature and relative humidity affect fruit quality, antioxidant contents and activity, and inhibition of cell proliferation of strawberry fruit. Postharvest Biology and Technol. 49: 201–209.
• Smith, R.B. 1992. Controlled Atmosphere Storage of ‘Redcoat’ Strawberry Fruit. J. Amer Soc Hort Sci. 117(2): 260-264.
• Sönmez, D.A. 2011. “Rubygem” ve “Festival” çilek çeşitlerinde rejenerasyonun optimizasyonu. Çukurova Üniversitesi Ziraat Fakültesi Biyoteknoloji Anabilim Dalı Yüksek Lisans Tezi Adana.
• Vicente, A.R., Martı́nez, G.A., Chaves, A.R., Civello, P.M. 2003. Influence of self-produced CO2 on postharvest life of heat-treated strawberries. Postharvest Biology and Technol. 27(3): 265–275.
• Vicente, A.R., Martı́nez, G.A., Civello, P.M., Chaves, A.R. 2002. Quality of heat-treated strawberry fruit during refrigerated storage. Postharvest Biology and Technol. 25(1): 59–71.
• Zhu, S., Zhou, J. 2007.Effect of nitric oxide on ethylene production in strawberry fruit during storage. Food Chem. 100: 4: 1517–1522.
• Wills, R.B.H., Ku, V.V.V., Leshem, Y.Y. 2000. Fumigation with nitric oxide to extend the postharvest life of strawberries. Postharvest Biology and Technol. 18: 75–79.
• Wang, S.Y., Millner, P. 2009. Effect of different cultural systems on antioxidant capacity, phenolic ontent and fruit quality of strawberries (Fragaria aranassa Duch.). J. Agric Food Chem. 57: 9651–9657.
• Wrolstad, R.E. 1976. Color and pigment analyses in fruit products. Station Bulletion 624. Agricultural Experimental Station Oregon State Univercity, Corvalli, p 16.