Farklı Olum Dönemlerinde Derilen Domateslerde Depolama Süresince Etilen ve Solunum Değişimleri

Öz

Bu araştırmada, 3 farklı olum döneminde derilen iki farklı domates çeşidinin soğukta depolanma sürecinde üçer gün ara ile etilen üretimi ve solunum hızı değişimleri tespit edilmiş, depolama periyodu sonunda ise antioksidan, toplam klorofil, flavonoid ve likopen içerikleri belirlenmiştir. Bu amaçla CLX 37 468 F1 ve Aphen F1 domates çeşitleri yeşil olum, turuncu olum ve kırmızı olum dönemlerinde derimi yapılarak 10℃ sıcaklık ve %85-90 oransal nem içeren koşullarda 12 gün süre ile depolanmıştır. Araştırma sonuçlarına göre, her iki çeşitte de yeşil olum dönemindeki meyvelerde depolamanın sonlarına doğru hem etilen üretimi hem de solunum hızlan artmıştır. Kırmızı olum dönemindeki meyvelerde ise 3. günden itibaren etilen üretimi azalmıştır. Kırmızı olum döneminde bulunan domateslerde antioksidan, flavonoid ve likopen içeriklerinin daha yüksek olduğu tespit edilmiştir.

Anahtar Kelimeler

• Domates
• solunum
• etilen
• depolama
• kalite

Ethylene and Respiration Variations in Tomatoes Harvested at Different Maturity Periods

Öz

In this research, variations of ethylene production and respiration were determined in 2 different tomato cvs. harvested at 3 different maturity periods at 3-day intervals during the cold storage and antioxidant content, total chlorophyll content, flavonoid content and lycopene content were also determined. For this aim, CLX 37 468 F1 and Aphen F1 tomato cv. were harvested at green maturity stage, orange maturity stage and red maturity stage and were also stored at 10℃ and 85-90% relative humidity throughout 12 days. According to research results, both ethylene production and respiration velocity towards end of storage period increased in both cvs. at green maturity stage. On the other hand, ethylene production decreased from 3. day to end of storage period in tomato fruits at red maturity stage. Higher values were obtained from tomatoes at red maturity stage in terms of antioxidant content, flavonoid content and lycopene content.

Anahtar Kelimeler

• Tomato
• respiration
• ethylene
• storage
• quality

Kaynakça

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