TY  - JOUR
T1  - The Influence of Hot Water and Calcium Chloride on The Changes in Color, Phenolics and Polyphenol Oxidase Activity of Mushroom During Postharvest Storage
TT  - Mantarda Sıcak Su ve Kalsiyum Klorürün Hasat Sonu Depolama Sırasında Renk, Fenolikler ve Polifenol Oksidaz Aktivitesindeki Değişimler Üzerine Etkisi
AU  - Güvercin, Damla
AU  - Karakurt, Yaşar
AU  - Toka, Döne
PY  - 2018
DA  - September
Y2  - 2018
DO  - 10.20289/zfdergi.399576
JF  - Journal of Agriculture Faculty of Ege University
PB  - Ege Üniversitesi
WT  - DergiPark
SN  - 1018-8851
SP  - 351
EP  - 356
VL  - 55
IS  - 3
LA  - en
AB  - Mushrooms undergo significantchanges in quality after harvest due mainly to changes in color. This study wasperformed to determine the effects of CaCl2 and hot water on thechanges in color, phenolics and polyphenoloxidase activities of mushroomsduring storage. Mushrooms were treated with various concentrations of CaCl2and hot water at various degrees for different time periods and stored for 12days at 10oC. Significant changes were observed in color componentsduring storage. Color change was associated with the increases in total solublephenolics, esspecially increases in chlorogenic acid and polyphenol oxidaseactivity, suggesting that both phenolics and polyphenol oxidase contributesignificantly to the browning in mushrooms. Hot water and CaCl2treatments significantly reduced color change possibly through reductions intotal soluble phenolics and the activity of polyphenol oxidase. The resultssuggest that CaCl2 and hot water treatments could be used to reducecolor change after harvest and extend the shelf life of mushrooms.
KW  - Agaricus bisporus
KW  - Browning
KW  - Chlorogenic acid
KW  - Enzyme activity
N2  - Mantarlar hasattan sonra çoğunlukla renk değişimindenkaynaklanan önemli kalite değişimleri gösterirler. Bu çalışma, mantardadepolama sırasında sıcak su ve kalsiyum klorürün renk, fenolikler ve polifenoloksidaz aktivitesi üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Buamaçla mantarlar değişik konsantrasyonlarda kalsiyum klorür ve farklı sıcaklıkdereceleri ve sürelerinde sıcak suya daldırılmış ve 10oC’lik depoda12 gün depolanmıştır. Depolama sırasındarenk bileşenlerinde önemli değişiklikler gözlenmiştir. Renk değişiminin toplamçözünebilir fenoliklerdeki, özellikle de klorogenik asit içeriğindeki vepolifenol oksidaz enzim aktivitesindeki artışlarla birlikte ortaya çıkması, hemfenoliklerin hem de polifenol oksidazın mantarlarda ortaya çıkankahverengileşmeye önemli katkılar sağladığını göstermektedir. Sıcak su ve CaCl2uygulamaları, muhtemelen toplam çözünebilir fenoliklerde ve polifenol oksidazenzim aktivitesinde azalmalar meydana getirmek suretiyle renk değişimini önemliölçüde azaltmışlardır. Elde edilen sonuçlar, CaCl2 ve sıcak suuygulamalarının hasattan sonraki renk değişimini azaltmak içinkullanılabileceğini ve böylece mantarın hasat sonu ömrünün uzatılabileceğinigöstermektedir.
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UR  - https://doi.org/10.20289/zfdergi.399576
L1  - https://dergipark.org.tr/tr/download/article-file/544206
ER  -