Pembe Olum Aşamasındaki Domateslerin Modifiye Atmosferde Depolanması

Yıl 1994, Cilt: 23 Sayı: 1-2, 67 - 78, 31.12.1994

Ali Batu A. Keith Thompson

Öz

Bu araştırma, pembe olum aşamasında hasat edilmiş domateslerin farklı paketleme materyalleri kullanılarak hasat sonrası fizyolojik bozulmaların azaltılması, raf ömrünün uzatılabilmesi ve ayrıca domates kalitesinin uzun süre korunabilmesini sağlayacak yeni bir paketleme sistemi geliştirebilmek amacı ile yapılmıştır. Gerekli ön işlemler uygulandıktan sonra domatesler hava sızdırmaz bir şekilde paketlenerek 13℃ ve 20℃’de 60 gün süre ile depolanmışlardır. Paketleme maddesi olarak piyasada en yaygın olarak kullanılan polietilen “PE20” ve “PE50” (20 ve 50 µ kalınlığında), polivinilklorid “PVC”, (10 * kalınlığında) ve polipropilen “PP” (25 µ kalınlığında) kullanılmıştır. Depolama süresince renk, meyve sertliği, ağırlık kaybı, titre edilebilir toplam asitlik ve toplam suda çözünür kuru madde oranında oluşan değişmeler incelenmiştir. Özellikle PP ve PE50 ile paketlenen meyvelerin rengindeki artış 30 gün gecikmiştir. Bu iki madde ile paketlenen domatesler her iki depolama sıcaklığında da 60 gün depolama sonucunda oldukça sert ve pazarlanabilir halde oldukları belirlenmiştir. Meyve ağırlığında oluşan azalma paketlenmemiş domateslerde hızlı bir şekilde artarak 60 gün sonra 13℃’de %12.97 ve 20℃’de %14.31 değerlerine ulaşmışlardır. Paketlenerek depolanan meyvelerdeki ağırlık kaybı depolama süresi ile artış göstermiş olmasına rağmen 60 günün sonunda çok düşük oranlarda gerçekleşmişlerdir. Bu değerler 13℃’de PP için %1.39 ve PE50 içinse %1.83 olarak gerçekleşmişlerdir. Titre edilebilir asitlik miktarı depolama süresince düşüş göstermesine rağmen PE50 ile paketlenmiş olan ürünlerin asitlik değerlerinin diğerlerinden biraz daha yüksek oldukları belirlenmiştir.

Anahtar Kelimeler

Domates , Modifiye Atmosfer , Depolama

Modified Atmosphere Packaging of Pink Tomatoes

Öz

The aim of the study was to develop a modified atmosphere packaging system, using different packaging films, which would retard deterioration and extend the storage life and keeping quality of pink tomatoes. An experimental retail packaging system was used to compare the atmospheric composition which developed within sealed packs with a range of plastic films with different permeability properties, and to study the effects of these conditions on the changes in postharvest qualities of pink tomatoes. Tomato fruits harvested at pink stage of maturity were stored on polystyrene trays either unwrapped or sealed within 20 and 50 µ polyethylene, 10 µ polyvinylchloride and 25 µ polypropylene, and each pack contained tomatoes which were stored at either 13℃ and 78% RH or 20℃ and 54% RH for 60 days. Tomatoes were evaluated for change of colour, firmness, weight loss, titratable acidity, total soluble solids and decay during 60 days of storage. There was a significant difference in the rate of change in colour, and firmness, and weight loss during storage, between unwrapped and wrapped at 13℃ and 20℃. All unwrapped tomatoes were overripe and soft after 30 days at 13℃ and after 10-13 days at 20℃. Seal packaging delayed the development of the red colour of tomatoes, especially for those sealed in PE50 and PP, until 30 days of storage, but all fruit reached their maximum red colour after 20 to 30 days and remained at the same level for the storage duration. Pink tomatoes in the polyethylene films were still firm after 60 days in storage at either 13℃ or 20℃ although those in 20 µ were slightly softer than those in the other two films. Tomatoes at 20℃ reached their reddest colour after 10 days when stored in 20 µ and 30 µ film and in 20 days when stored in 50 µ film. At 13℃ maximum reddening occurred about 10 days later in each treatment compared to those at 20℃. Unwrapped tomatoes at 13℃ reached their reddest colour after 30 days but at 20℃ they reached it after 10 days. The lowest weight loss and the highest soluble solid occurred in tomatoes sealed in PE50 and PP after 60 days of storage at both storage temperatures. The lowest level of decay was with fruits within PE50. Fruits in PE20 had the highest decay levels after storage. The results of sensory scores showed that tomatoes sealed within PP had the highest average score after 60 days of storage.

Anahtar Kelimeler

Tomato , Modified Atmosphere , Storage

Kaynakça

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