Yeşil Olgun Domates Meyvesinde Üşüme Zararı ve Depolamaya Etkisi

Öz

1992 yılında Yalova’da yetiştirilen Şencan-9 domates çeşidinin yeşil olum dönemindeki meyveleriyle yapılan bu çalışmada, 4℃, 8℃ ve 12℃ sıcaklıklarda depolamada üşüme zararı ve bunun depolama potansiyeli ile meyve kalitesine etkisi araştırılmıştır. Ayrıca, farklı sıcaklıklarda depolamadan sonra 20℃’ye aktarılan meyvelerde solunum metabolizmasında meydana gelen değişimler incelenmiştir. Düşük sıcaklıkta depolamadan sonra yüksek sıcaklığa aktarılan domateslerde üşüme zararı belirtileri hızla gelişmiştir. Üşüme zararı gösteren meyve oranı ve üşüme zararı şiddeti kullanılan sıcaklık ve depolama süresine göre farklı olmuştur. 4℃’de 3-4 gün, 8℃’de 10-12 gün depolanan meyvelerde üşüme zararı ürünün pazarlanabilir niteliğinin yitirilmesine neden olmuştur. Buna karşın yeşil olum dönemindeki meyvelerin 12℃ sıcaklıkta üşüme zararı göstermeksizin 35-40 gün depolanabileceği saptanmıştır. Depolama süresince tüm sıcaklıklarda meyve eti sertliği, toplam pektin miktarı ve kabuktaki klorofil yoğunluğunda azalma, suda eriyebilir kuru madde oranı, titre edilebilir toplam asit, askorbik asit ve likopen miktarında artış bulunmuştur. Ancak, bu özelliklerdeki değişimler depolama sıcaklığına göre farklı düzeylerde gerçekleşmiştir. Düşük sıcaklıklarda depolamadan sonra 20℃’ye aktarılan meyvelerde yapılan solunum ölçümlerinde aktarmadan sonra hızla artan solunum hızı bir süre sonra sürekli 20℃’de bekletilen meyvelerin solunum düzeyine düşerken, 12℃’de depolanmış meyvelerde bu düşme görülmemiş, olgunlaşma ve yaşlanmadan ileri gelen sürekli ancak daha düşük oranlarda artış saptanmıştır.

Anahtar Kelimeler

• Yeşil Domates
• Üşüme
• Depolama

Chilling Injury and Its Effects on Storage Potentials of Mature Green Tomatoes

Abstract

Studies were conducted on mature green Şencan-9 tomatoes grown in Yalova in an attempt to investigate the effect of chilling injury on storage potentials and fruit quality at 4℃,8℃ and 12℃ temperatures in 1992. Studies have included the effects of storage temperatures to respiration rate of fruit at transferred to 20℃. The symptoms of chilling injury developed more rapidly if the green mature tomatoes transferred to high temperature after held at low temperatures. The rates of chilled fruit and the degree of symptoms were difference during the storage period and different temperatures. Helping these fruits at 4℃ for just 3 or 4 days and at 8℃ for 10 or 12 days caused chilling injury which limited the marketing of fruits. Mature green tomatoes can be held at 12℃ for maximum 35 or 40 days without chilling. Fruit firmness, total pectin content and chlorophyll intensity of peel decreased and soluble solids, ascorbic acid and lycopene contents increased during storage. But storage temperature and storage period affected on these changes. When mature green stages of tomato fruits were transferred to 20℃ after low temperatures there was a peak in respiration but the rate quickly returned to the level of fruits continuously respiring at 20℃. In contrast a similar peak in respiration upon transferred to 20℃ after storage at 12℃ occurred but the rate did not return to a normal level.

Keywords

• Green Tomatoes
• Chilling
• Storage

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