Sıcaklık ve Modifiye Atmosfer Koşullarında Depolamanın Domatesin Olgunlaşması ve Soğuk Zararlanması Üzerine Etkileri

Öz

Bu araştırmada; yeşil olum döneminde hasat edilen domatesler farklı paketleme maddeleriyle hava sızdırmaz bir şekilde paketlenerek 5℃, 10℃ ve 15℃’de 21 gün depolanmıştır. Böylece değişik sıcaklık ve gaz bileşiminin domateste oluşan soğuk zararlanması üzerine olan etkileri araştırılmıştır. Paketleme maddesi olarak 30 (PE.30) ve 50 (PE.50) mikron (µ) kalınlığındaki polietilen ile 25 µ kalınlığındaki polipropilen (PP) kullanılmıştır. Domatesler 21 gün paketlenerek depolandıktan sonra paketler açılıp 2 hafta daha 20℃’de açık havada tutularak olgunlaşmaya bırakılmıştır. 21 gün depolama sonunda ve bundan sonraki iki haftalık olgunlaşma süresince renk, meyve sertliği ve titre edilebilir toplam asitlik değerlerinde oluşan değişmeler ile çürüme miktarları incelenmiştir. Domates meyvesinde renk oluşumu üzerine sıcaklık ve ortamda bulunan gaz atmosferinin bileşimi oldukça etkili olmuştur, özellikle düşük sıcaklıkta domateste kırmızı renk oluşumu düşük O₂ ve yüksek CO₂ konsantrasyonlarında oldukça gecikmiştir. 5℃ ve 10℃’de depolanan domateslerde soğuk zararlanması oluştuğundan bu domateslerin meyve eti sertliğinin azaldığı belirlenmiştir. Titre edilebilir asitlik miktarı depolama süresince düşüş göstermesine rağmen, PE.50 ile paketlenmiş olan ürünlerin asitlik değerleri 5℃’de diğerlerinden kısmen yüksek çıkmıştır. Fakat 10℃ ve 15℃’de bunun tam tersi gerçekleşmiştir.

Anahtar Kelimeler

• Sıcaklık
• Modifiye Atmosfer
• Depolama
• Domates
• Olgunlaşma
• Soğuk Zararı

Effects of Storage Temperature and Modified Atmosphere Packaging on Ripening Quality and Chilling Injury of Mature Green Tomatoes

Öz

The aim of the study was to evaluate the effects of temperature and modified atmosphere packaging technique on ripening quality and chilling injury of mature green tomatoes. An experimental retail packaging system was used to study the effects of these conditions on the changes in postharvest qualities of mature green tomatoes. Tomato fruits of “Criterium” variety harvested at mature green stage of maturity and were stored on polystyrene trays either unwrapped or sealed in 30 (PE.30) and 50 (PE.50) µ polyethylenes and in 25 (PP) µ polypropylene, and each pack contained six tomatoes which were stored at 5℃, 10℃ and 15℃ and in 65-70% RH for 21 days. Tomatoes were evaluated for change of colour, firmness, titratable acidity and decay during ripening periods. Temperature and gas composition were significantly affected on colour formation of tomatoes. Particularly, when the tomatoes stored at lower temperature, red colour formation of the fruits was highly delayed by low O₂ and high CO₂ concentrations. Texture losses of the tomato fruits was found due to chilling injury in the fruits stored at 5℃ and 10℃. The value of the titratable acidity values was decreased with increasing of storage period at whole storage temperature. The acidity values of tomatoes sealed in PE50 and stored at 5℃ slightly higher than the tomatoes kept at 10℃ or 15℃.

Anahtar Kelimeler

• Temperature
• Modified Atmosphere
• Storage
• Tomato
• Ripening
• Cold Damage

Kaynakça

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