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Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons

Yıl 2019, Cilt: 17 Sayı: 3, 317 - 328, 18.11.2019
https://doi.org/10.24323/akademik-gida.647699

Öz

Dried persimmon is a relatively new product for
Turkish consumers. Thus, the quality characteristics and storage conditions of
this product have not yet well-defined. In this study, the effect of frozen
storage and modified atmosphere packaging (100% N2 and 30% CO2+70%
N2) followed by cold storage on microbiological, physicochemical and
sensory quality of semi-dried persimmons was investigated. Both modified
atmosphere packaging and frozen storage were effective in suppressing the
growth of total aerobic mesophilic bacteria, yeast and mold. Increase in L color
values, an indicator of sugar migration, was observed in air and modified
atmosphere packaged samples. Increases in a and b color values were recorded
during frozen storage probably due to ongoing browning reactions. Moisture
contents and firmness values merely changed during storage and were not
affected by any of the treatments. Sensory analysis results revealed that
color, taste and general acceptability scores of modified atmosphere packaged
and freeze-stored samples were significantly higher than those of air packaged
ones. Therefore, both modified atmosphere packaging and frozen storage can be
recommended to maintain the quality characteristics of semi-dried persimmons.

Destekleyen Kurum

The Scientific Research Project Foundation of Pamukkale University

Proje Numarası

2016FEBE0046

Teşekkür

This work was supported by the Scientific Research Project Foundation of Pamukkale University under grant number 2016FEBE0046.

Kaynakça

  • [1] Celik, A., Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. International Journal of Food Sciences and Nutrition, 59(7-8), 599-606.
  • [2] Giordani, E. (2002). Varietal Assortment of Persimmon in the Countries of Mediterranean Area and Genetic Improvement. In First Mediterranean Symposium on Persimmon, Edited by E. Bellini, E. Giordani, Ciheam, Zaragoza, Spain, 126p.
  • [3] FAO. (2018). Food and Agricultural Organization of the United Nations, http://www.fao.org/faostat/en/?#data/QC, Accessed December 15, 2018.
  • [4] TÜİK, Türkiye İstatistik Kurumu. (2018). http://www.tuik.gov.tr/Start.do, Accessed December 15, 2018.
  • [5] Harima, S., Nakano, R., Yamauchi, S., Kitano, Y., Yamamoto, Y., Inaba, A., Kubo, Y. (2003). Extending shelf-life of astringent (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology, 29(3), 319-324.
  • [6] Fahmy, K., Nakano, K. (2016). Effective transport and storage conditions for preserving the quality of ‘Jiro’ persimmon in export market. Agriculture and Agriculture Science Procedia, 9, 279-290.
  • [7] Kuzucu, F.C., Kaynas, K. (2004). Chemical and physiological changes in persimmon (Diospyros kaki L.) harvested in different time periods. Bahçe, 33, 17-25.
  • [8] Kursun, E., Karaca, H. (2018). Dried persimmons: bioactive components, health aspects and current drying techniques. Acta Horticulturae, 1195, 169-176.
  • [9] Tulek, Y., Demiray, E. (2014). Effect of hot air drying and different pretreatments on color and drying characteristics of persimmons. Journal of Agricultural Sciences, 20, 27-37.
  • [10] Bolek, S., Obuz, E. (2014). Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry, 38, 1-8.
  • [11] Akyildiz, A., Aksay, S., Benli, H., Kiroglu, F., Fenercioglu, H. (2004). Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journal of Food Engineering, 65(1), 95-99.
  • [12] Demiray, E., Tulek, Y. (2017). The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer, 53(1), 99-106.
  • [13] Karaman, S., Toker, O.S., Cam, M., Hayta, M., Dogan, M., Kayacier, A. (2014). Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology, 32(3), 258-267.
  • [14] Kaya, A., Kamer, M.S., Ahin, H.E. (2015). Experimental investigation of drying kinetic of Trabzon persimmon (Diospyros kaki L.). The Journal of Food, 40(1), 15-21.
  • [15] Kiroglu-Zorlugenc, F., Fenercioglu, H. (2012). The effect of osmo-convective dehydration on color characteristics of persimmon fruits. Çukurova University Journal of Science and Engineering, 28, 149-159.
  • [16] Gatto, M.A., Sergio, L., Pieralice, M., Linsalata, V., Spremulli, L., Di Venere, D. (2015). Effect of packaging and storage conditions on some biochemical parameters and microbiological safety of semi-dry tomato. Acta Horticulturae, 1144, 447-452.
  • [17] Papoff, C.M., Battacone, G., Sanna, F.E., Piga, A., D’Aquino, S. (1997). The influence of industrial dehydration on quality of fig fruits. Acta Horticulturae, 480, 233-237.
  • [18] Panagou, E.Z., Tassou, C.C., Katsaboxakis, K.Z. (2002). Microbiological, physicochemical and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20°C. International Journal of Food Science and Technology, 37, 635-641.
  • [19] El Halouat, A. Debevere, J.M. (1996). Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits. International Journal of Food Microbiology, 33, 219-229.
  • [20] Villalobos, M.D.C., Serradilla, M.J., Martin, A., Hernandez-Leon, A., Ruiz-Moyano, S., Cordoba M.D.G. (2017). Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application. Food Microbiology, 63, 35-46.
  • [21] Cemeroğlu, B., Özkan, M. (2004). Kurutma Teknolojisi. In Meyve ve Sebze İşleme Teknolojisi, Edited by B. Cemeroğlu, Başkent Klişe Matbaacılık, Ankara, Turkey, 628p.
  • [22] Kennedy, C.J. (2000). Managing Frozen Foods. Woodhead Publishing, Cambridge, England.
  • [23] Wei, M., Zhou, L., Song, H., Yi, J., Wu, B., Li, Y., Zhang, L., Che, F., Wang, Z., Gao, M., Li, S. (2014). Electron beam irradiation of sun-dried apricots for quality maintenance. Radiation Physics and Chemistry, 97, 126-133.
  • [24] Wani, S.M., Masoodi F.A., Ahmad, M., Mir, S.A. (2018). Processing and storage of apricots: effect on physicochemical and antioxidant properties. Journal of Food Science and Technology, 55(11), 4505-4514.
  • [25] Roos, Y.H. Drusch, S. (2016). Phase Transitions in Foods. Academic Press, San Diego CA, USA.
  • [26] Sen, F., Aksoy, U., Emekci, M., Ferizli A.G. (2015). Determining effect of phosphine (ECO2FUME®) fumigation under atmospheric and vacuum conditions on dried fig quality. Fresenius Environmental Bulletin, 24(6), 2046-2051.
  • [27] Elmaci Y., Altug, T., Pazir, F. (2008). Quality changes in unsulfured sun dried apricots during storage. International Journal of Food Properties, 11, 146-157.
  • [28] Meyvaci, K.B., Sen, F., Aksoy, U., Ozdamar, F., Cakir, M. (2003). Research on prolonging the marketing period of dried and ready-to-eat type figs (Ficus carica). Acta Horticulturae, 628, 439-445.
  • [29] Maskan, M., Karatas, S. (1999). Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry, 66, 227-233.
  • [30] Raisi, M., Ghorbani, M., Mahoonak, A.S., Kashaninejad, M., Hosseini, H. (2015). Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. Journal of Stored Products Research, 62, 16-21.

Yarı-Kurutulmuş Trabzon Hurmalarının Bazı Kalite Özellikleri Üzerine Donmuş Depolamanın ve Modifiye Atmosferde Paketleme Sonrası Soğuk Depolamanın Etkisi

Yıl 2019, Cilt: 17 Sayı: 3, 317 - 328, 18.11.2019
https://doi.org/10.24323/akademik-gida.647699

Öz

Kurutulmuş Trabzon hurması, Türk tüketiciler için
nispeten yeni bir üründür. Bu nedenle, söz konusu ürünün kalite
karakteristikleri ve depolama koşulları henüz net bir şekilde tanımlanmamıştır.
Bu çalışmada, donmuş muhafazanın ve modifiye atmosferde (%100 N2 and
%30 CO2+%70 N2) paketleme sonrası uygulanan soğukta
depolamanın yarı-kurutulmuş Trabzon hurmalarının mikrobiyolojik, fizikokimyasal
ve duyusal özelliklerine etkisi incelenmiştir. Hem modifiye atmosferde
paketleme hem de donmuş muhafaza toplam aerobik mezofilik bakteri, maya ve küf
gelişimini baskılamada etkili bulunmuştur. Normal ve modifiye atmosferde
paketlenen örneklerde, şeker göçünün bir göstergesi olarak L renk değerlerinde
artış gözlenmiştir. Donmuş muhafaza edilen örneklerde, gerçekleşen esmerleşme
reaksiyonları nedeniyle a ve b renk değerlerinde artışlar meydana gelmiştir.
Örneklerin nem içerikleri ve sertlik değerleri depolama boyunca istatistiksel
açıdan anlamlı düzeyde değişmemiş ve bu değerler gerçekleştirilen
uygulamalardan etkilenmemiştir. Duyusal analiz sonuçları göstermiştir ki,
modifiye atmosferde paketlenen ve donmuş muhafaza edilen örneklerin renk, tat
ve genel kabul edilebilirlik skorları hava atmosferinde paketlenen
örneklerinkinden yüksektir. Bu nedenle, gerek modifiye atmosferde paketleme
gerekse donmuş muhafaza teknikleri yarı-kurutulmuş Trabzon hurmalarında
kalitenin korunması için önerilebilir.

Proje Numarası

2016FEBE0046

Kaynakça

  • [1] Celik, A., Ercisli, S. (2008). Persimmon cv. Hachiya (Diospyros kaki Thunb.) fruit: some physical, chemical and nutritional properties. International Journal of Food Sciences and Nutrition, 59(7-8), 599-606.
  • [2] Giordani, E. (2002). Varietal Assortment of Persimmon in the Countries of Mediterranean Area and Genetic Improvement. In First Mediterranean Symposium on Persimmon, Edited by E. Bellini, E. Giordani, Ciheam, Zaragoza, Spain, 126p.
  • [3] FAO. (2018). Food and Agricultural Organization of the United Nations, http://www.fao.org/faostat/en/?#data/QC, Accessed December 15, 2018.
  • [4] TÜİK, Türkiye İstatistik Kurumu. (2018). http://www.tuik.gov.tr/Start.do, Accessed December 15, 2018.
  • [5] Harima, S., Nakano, R., Yamauchi, S., Kitano, Y., Yamamoto, Y., Inaba, A., Kubo, Y. (2003). Extending shelf-life of astringent (Diospyros kaki Thunb.) fruit by 1-MCP. Postharvest Biology and Technology, 29(3), 319-324.
  • [6] Fahmy, K., Nakano, K. (2016). Effective transport and storage conditions for preserving the quality of ‘Jiro’ persimmon in export market. Agriculture and Agriculture Science Procedia, 9, 279-290.
  • [7] Kuzucu, F.C., Kaynas, K. (2004). Chemical and physiological changes in persimmon (Diospyros kaki L.) harvested in different time periods. Bahçe, 33, 17-25.
  • [8] Kursun, E., Karaca, H. (2018). Dried persimmons: bioactive components, health aspects and current drying techniques. Acta Horticulturae, 1195, 169-176.
  • [9] Tulek, Y., Demiray, E. (2014). Effect of hot air drying and different pretreatments on color and drying characteristics of persimmons. Journal of Agricultural Sciences, 20, 27-37.
  • [10] Bolek, S., Obuz, E. (2014). Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods. Turkish Journal of Agriculture and Forestry, 38, 1-8.
  • [11] Akyildiz, A., Aksay, S., Benli, H., Kiroglu, F., Fenercioglu, H. (2004). Determination of changes in some characteristics of persimmon during dehydration at different temperatures. Journal of Food Engineering, 65(1), 95-99.
  • [12] Demiray, E., Tulek, Y. (2017). The effect of pretreatments on air drying characteristics of persimmons. Heat and Mass Transfer, 53(1), 99-106.
  • [13] Karaman, S., Toker, O.S., Cam, M., Hayta, M., Dogan, M., Kayacier, A. (2014). Bioactive and physicochemical properties of persimmon as affected by drying methods. Drying Technology, 32(3), 258-267.
  • [14] Kaya, A., Kamer, M.S., Ahin, H.E. (2015). Experimental investigation of drying kinetic of Trabzon persimmon (Diospyros kaki L.). The Journal of Food, 40(1), 15-21.
  • [15] Kiroglu-Zorlugenc, F., Fenercioglu, H. (2012). The effect of osmo-convective dehydration on color characteristics of persimmon fruits. Çukurova University Journal of Science and Engineering, 28, 149-159.
  • [16] Gatto, M.A., Sergio, L., Pieralice, M., Linsalata, V., Spremulli, L., Di Venere, D. (2015). Effect of packaging and storage conditions on some biochemical parameters and microbiological safety of semi-dry tomato. Acta Horticulturae, 1144, 447-452.
  • [17] Papoff, C.M., Battacone, G., Sanna, F.E., Piga, A., D’Aquino, S. (1997). The influence of industrial dehydration on quality of fig fruits. Acta Horticulturae, 480, 233-237.
  • [18] Panagou, E.Z., Tassou, C.C., Katsaboxakis, K.Z. (2002). Microbiological, physicochemical and organoleptic changes in dry-salted olives of Thassos variety stored under different modified atmospheres at 4 and 20°C. International Journal of Food Science and Technology, 37, 635-641.
  • [19] El Halouat, A. Debevere, J.M. (1996). Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits. International Journal of Food Microbiology, 33, 219-229.
  • [20] Villalobos, M.D.C., Serradilla, M.J., Martin, A., Hernandez-Leon, A., Ruiz-Moyano, S., Cordoba M.D.G. (2017). Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application. Food Microbiology, 63, 35-46.
  • [21] Cemeroğlu, B., Özkan, M. (2004). Kurutma Teknolojisi. In Meyve ve Sebze İşleme Teknolojisi, Edited by B. Cemeroğlu, Başkent Klişe Matbaacılık, Ankara, Turkey, 628p.
  • [22] Kennedy, C.J. (2000). Managing Frozen Foods. Woodhead Publishing, Cambridge, England.
  • [23] Wei, M., Zhou, L., Song, H., Yi, J., Wu, B., Li, Y., Zhang, L., Che, F., Wang, Z., Gao, M., Li, S. (2014). Electron beam irradiation of sun-dried apricots for quality maintenance. Radiation Physics and Chemistry, 97, 126-133.
  • [24] Wani, S.M., Masoodi F.A., Ahmad, M., Mir, S.A. (2018). Processing and storage of apricots: effect on physicochemical and antioxidant properties. Journal of Food Science and Technology, 55(11), 4505-4514.
  • [25] Roos, Y.H. Drusch, S. (2016). Phase Transitions in Foods. Academic Press, San Diego CA, USA.
  • [26] Sen, F., Aksoy, U., Emekci, M., Ferizli A.G. (2015). Determining effect of phosphine (ECO2FUME®) fumigation under atmospheric and vacuum conditions on dried fig quality. Fresenius Environmental Bulletin, 24(6), 2046-2051.
  • [27] Elmaci Y., Altug, T., Pazir, F. (2008). Quality changes in unsulfured sun dried apricots during storage. International Journal of Food Properties, 11, 146-157.
  • [28] Meyvaci, K.B., Sen, F., Aksoy, U., Ozdamar, F., Cakir, M. (2003). Research on prolonging the marketing period of dried and ready-to-eat type figs (Ficus carica). Acta Horticulturae, 628, 439-445.
  • [29] Maskan, M., Karatas, S. (1999). Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry, 66, 227-233.
  • [30] Raisi, M., Ghorbani, M., Mahoonak, A.S., Kashaninejad, M., Hosseini, H. (2015). Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. Journal of Stored Products Research, 62, 16-21.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makaleleri
Yazarlar

Hakan Karaca 0000-0002-5431-0923

Elif Kurşun Bu kişi benim 0000-0002-8812-2429

Proje Numarası 2016FEBE0046
Yayımlanma Tarihi 18 Kasım 2019
Gönderilme Tarihi 30 Ocak 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 17 Sayı: 3

Kaynak Göster

APA Karaca, H., & Kurşun, E. (2019). Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons. Akademik Gıda, 17(3), 317-328. https://doi.org/10.24323/akademik-gida.647699
AMA Karaca H, Kurşun E. Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons. Akademik Gıda. Kasım 2019;17(3):317-328. doi:10.24323/akademik-gida.647699
Chicago Karaca, Hakan, ve Elif Kurşun. “Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons”. Akademik Gıda 17, sy. 3 (Kasım 2019): 317-28. https://doi.org/10.24323/akademik-gida.647699.
EndNote Karaca H, Kurşun E (01 Kasım 2019) Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons. Akademik Gıda 17 3 317–328.
IEEE H. Karaca ve E. Kurşun, “Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons”, Akademik Gıda, c. 17, sy. 3, ss. 317–328, 2019, doi: 10.24323/akademik-gida.647699.
ISNAD Karaca, Hakan - Kurşun, Elif. “Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons”. Akademik Gıda 17/3 (Kasım 2019), 317-328. https://doi.org/10.24323/akademik-gida.647699.
JAMA Karaca H, Kurşun E. Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons. Akademik Gıda. 2019;17:317–328.
MLA Karaca, Hakan ve Elif Kurşun. “Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons”. Akademik Gıda, c. 17, sy. 3, 2019, ss. 317-28, doi:10.24323/akademik-gida.647699.
Vancouver Karaca H, Kurşun E. Effect of Frozen Storage and Modified Atmosphere Packaging Followed by Cold Storage on Some Quality Characteristics of Semi-Dried Persimmons. Akademik Gıda. 2019;17(3):317-28.

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