Quality Changes in Fruits and Vegetables During Frozen Storage

Yıl 2010, Cilt: 8 Sayı: 2, 36 - 44, 01.04.2010

Engin Demiray , Yahya Tülek

Öz

Stability of fruits and vegetables with about 95% water in their contents should be increased by various preservation methods until consumption. The rates of microbiological activities and biochemical reactions are faster at high water activity levels. Reducing the water activity of fruits and vegetables is a common practice in the prevention of spoilage. Freezing is an effective and widely used technology for preservation of fruits and vegetables. By decreasing the temperature below the freezing point of fruits and vegetables, free water in plant tissues is frozen. Microbial and enzyme activities are limited, and this prevents the spoilage of fruits and vegetables. From technological and economical point of view, freezing seems to have more advantages compared to other preservation techniques since the quality of frozen products is closer to their fresh counterparts. In this study, basic principles of freezing and quality changes in fruits and vegetables during freezing are reviewed

Anahtar Kelimeler

Freezing technology, Fruits and vegetables, Quality changes

Donmuş Muhafaza Sırasında Meyve ve Sebzelerde Oluşan Kalite Değişimleri

Öz

Yapılarında yaklaşık olarak %95 oranında su bulunan meyve ve sebzelerin tüketim aşamasına kadar geçen süreçte çeşitli yöntemlerle dayanıklı hale getirilmeleri gerekir. Bozulmaya neden olan biyokimyasal reaksiyonlar ile mikrobiyolojik faaliyetler yüksek su aktivitesi değerlerinde daha kolay gerçekleşir. Bu nedenle, meyve ve sebzelerin bozulmalarını önlemek için su aktivitesini düşürecek işlemler uygulanmalıdır. Su aktivitesini düşürmede etkili olan dondurma, meyve ve sebzelerin muhafazasında sık kullanılan işlemlerden biridir. Sıcaklığın düşürülmesiyle ürün yapısında bulunan serbest su dondurulmakta ve böylece mikroorganizma faaliyetleri ile enzim aktivitesinden kaynaklanabilecek bozulmalar da önemli ölçüde engellenebilmektedir. Teknolojik ve ekonomik nedenler dikkate alındığında, meyve ve sebzelerin muhafazası için dondurma ve dondurarak muhafaza yöntemi diğer birçok yönteme göre avantajlı görünmektedir. Taze meyve ve sebze özelliklerine en yakın ürün dondurularak muhafaza ile elde edilebilmektedir. Bu çalışmada dondurma işleminin temel prensipleri ve dondurulmuş meyve ve sebzelerde meydana gelen kalite değişimleri hakkında bilgiler derlenmiştir

Anahtar Kelimeler

Dondurarak muhafaza, Meyve ve sebze, Kalite değişimleri

Kaynakça

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