Effects of Some Applications on Quality in Consumer Conditions on Fresh Chopped Pink Lady Apple Fruit After Cold Storage

Yıl 2018, Cilt: 6, 9 - 17, 28.12.2018

Prof. Dr. Kenan Kaynaş , Melike Işık

Öz

In this study it has been
examined effects of some applications on quality features in consumer
conditions after fresh chopped process in fruits beloging to kind of  ‘Pink Lady’ apple which are stored with the
150 day period on condition of 0-1^oC temperature and 90-95% relative
humidity by being  harvested from Lapseki
region of Çanakkale. In this context, the application of  ‘Natureseal’ that has Citric asid, Potassium
sorbate, Ascorbate and Calcium chloride active ingredient has been realized on
the fresh chopped fruits as 2% dose and 4%. The fruits subjected to
applications in point have been preserved between 4^oC and 6^oC
temperature in the condition of being ready for consuming the 7 and 14 day
period. After every preserving term, some quality features in fruits such as fruit
pulp stiffness, fruit pulp colour, brix rate, pH value of fruit juice, quantity
of available acid, total quantity of phenolic compound, fruit taste and
tarnishing rate have been examined. According to the results obtained, the 4%
dose Natureseal application has become effective for all quality conditions
until 14 days. On the other hand, the 2% application dose only could have
become effective until the 7 day preserving period.

Anahtar Kelimeler

‘Pink Lady’, Fresh cut, Natureseal, Quality

Soğuk Depolama Sonrası Taze Doğranmış Pink Lady Elma Meyvelerinde Bazı Uygulamaların Tüketici Koşullarında Kaliteye Etkileri

Öz

Bu çalışmada Çanakkale Lapseki
bölgesinden hasat edilerek 0-1°C sıcaklık ile %90-95 oransal nem koşullarında
150 gün süreyle depolanmış ‘Pink Lady’ elma çeşidine ait meyvelerde taze
doğranma işlemi sonrasında bazı uygulamaların tüketici koşullarında kalite
özelliklerine etkileri incelenmiştir. Bu kapsamda; taze doğranmış meyvelerde %2
ve %4 dozlarında Sitrik asit, Potasyum sorbat, Askorbat ve Kalsiyum klorür etken maddeli
‘Natureseal’ uygulaması gerçekleştirilmiştir. Söz konusu uygulamalara tabi
tutulan meyveler 4°C ile 6°C arası sıcaklıkta tüketime hazır koşullarda 7 ve 14
gün süreyle muhafaza edilmişlerdir. Her muhafaza dönemi sonrasında meyvelerde;
meyve eti sertliği, meyve et rengi, suda çözünür kuru madde oranı, meyve suyu
pH değeri, Malik asit miktarı, toplam fenolik bileşik miktarı, meyve tadı ve
kararma indeksi gibi bazı kalite özellikleri incelenmiştir. Elde edilen
sonuçlara göre; %4 dozunda Natureseal uygulaması tüm kalite koşullarında 14
güne kadar etkili olmuştur. Diğer taraftan %2 uygulama dozu ancak 7 günlük
muhafaza süresine kadar etkili olabilmiştir.

Anahtar Kelimeler

‘Pink Lady’, Taze doğranmış Natureseal, Kalite

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