Çilekte Önsoğutma ve Yüksek Karbondioksit Uygulamalarının Meyve Kalitesi ve Pazarlama Süresi Üzerine Etkileri

Öz

Yalova Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsünde 1986-1987 yılları arasındaki iki yıllık zaman diliminde yürütülen bu projede derim olumu, önsoğutma ve değişik CO₂ oranlarının Tioga ve Yalova-15 çilek çeşitlerinin pazarlama süreleri üzerindeki etkileri araştırılmıştır. Yapılan denemelerde çileklerde derim olumu ile pazarlama süresi arasındaki ilişki olumsuz bulunmuş ayrıca soğutma süresi kısaldıkça meyvelerdeki aroma ve kalite azalışları da en alt düzeye inmiştir. Yüksek CO₂’nin çilekler üzerindeki en belirgin avantajı çürümeler üzerinde gözlenmiştir. Ulaşım sırasında çileklerin bulunduğu atmosfer bileşiminin kuru buzla %18-20 oranında CO₂’le zenginleştirilmesi halinde bir taraftan meyve metabolizması yavaşlatılarak çileklerdeki aroma ve kalite azalışlarının en düşük düzeye indirilebileceği saptanırken öteki taraftan da, düşük saklama sıcaklıklarında dahi çilekler için tehlikeli olan Botritis cinerea ve Penissillium spp. gibi fungus aktivitelerinin kontrol altına alınarak çileklerdeki çürümelerin azaltılabileceği ortaya konmuştur.

Anahtar Kelimeler

• Çilek
• Ön Soğutma
• Karbondioksit
• Meyve Kalitesi
• Pazarlama

Effects of Precooling and Elevated CO₂ Content on Fruit Quality and Postharvest Life of Strawberries

Abstract

In this project, which was conducted at Yalova Atatürk Central Horticultural Research Institute in two consecutive years between 1986-1987, effects of harvest maturity, precooling and various atmospheric CO₂ concentrations on marketing periods of Tioga and Yalova-15 strawberry cultivars were studied. In the experiments, the relation between harvest maturity and marketing period was found to be controversial and rate of cooling lowered the aroma and quality losses. The greatest advantage of high atmospheric CO₂ was observed on fruit deterioration which was caused by fungal activity. In fact, it was determined in this study that increase in atmospheric CO₂ to 18-20% levels with dry-ice which can be feasible during fruit transit the metabolism of the fruits was slowed down with the result of lowest aroma and quality losses. On the other hand, the fruit decay by Botrytis and Penicillium spp. which are known to be active even at lowest storage temperatures were controlled with a very minimal rotting result.

Keywords

• Strawberry
• Pre-Cooling
• Carbon Dioxide
• Fruit Quality
• Marketing

Kaynakça

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