Topraksız tarım seralarında yetiştirilen farklı kahverengi domates çeşitlerinin depolama süresince meyve kalitesindeki değişimler

Yıl 2018, Cilt 35 Sayı 1, 11 - 18, 01.06.2018

Fatih Şen , Rüştü Efe Okşar Ayşe Gül

https://doi.org/10.16882/derim.2018.306017

Öz

Kahverengi (Kumato) domatesi, alışılagelmiş
kırmızı domatesten farklı olarak ‘kahverengi’ görüntüsü ve tatlı bir aromaya
sahip oluşuyla dikkat çekmektedir. Bu çalışmada, plastik serada topraksız
kültür yöntemiyle yetiştirilen KM8367, KM8034 ve KM1210 Kumato domates
çeşitlerinin muhafaza süresince kalite değişimleri incelenmiştir. Ticari
olgunlukta hasat edilen domates meyveleri mukavva kutularda 7°C sıcaklıkta,
%85-90 oransal nem koşullarında 21 gün süreyle depolanmıştır. Depolama başında
ve depolama süresince 7 gün aralıklarla depodan çıkarılan örneklerde bazı
fiziksel, kimyasal ve biyokimyasal analizler yapılmıştır. Depolama süresince
meyve ağırlığı, eni ve boyu KM8367 domates çeşidinde, suda çözünür kuru madde,
toplam fenol miktarı ve antioksidan aktivitesi KM1210 çeşidinde yüksek
bulunurken, sertlik ve TA miktarı ise KM8034 çeşidinde düşük bulunmuştur.
Kumato domates çeşitlerinin depolama süresince renk değerlerindeki (C*, h°)
değişimleri birbirine benzerlik göstermiştir. Kumato domates meyvelerinin
incelenen kalite parametrelerine depolama süresinin etkisinin sınırlı olduğu
saptanmıştır. Bu çeşitlerin 21 günlük muhafaza sonunda süre sonunda
pazarlanabilir kalitelerini korudukları görülmüştür.

Anahtar Kelimeler

Kumato domates, muhafaza, sera, fiziko-kimyasal özellikler

Changes in fruit quality during storage of different brown tomato varieties grown in greenhouse soilless culture

Öz

The brown (Kumato) tomato is distinguished by
its distinctive 'brown' appearance and sweet aroma, unlike the usual red
tomatoes. In this study, quality changes of KM8367, KM8034 and KM1210 Kumato
tomato cultivars grown in the plastic greenhouse by soilless culture method
were investigated during storage. Tomato fruits harvested at commercial
maturity stage were stored in cardboard boxes at 7°C and 85-90% relative
humidity for 21 days. Some physical, chemical and biochemical analyses were
carried out at the beginning of storage and 7 days intervals during storage
period. During storage, fruit weight, width and height in KM8367, total soluble
solids, total phenol amount and antioxidant activity in KM1210 were found high,
and fruit firmness and TA amounts in KM8034 variety were found low. Changes in
color values (C*, h°) of Kumato tomato varieties were similar during storage.
It was determined that the effect of storage time on quality parameters of
Kumato tomato fruits was limited. These varieties have been shown to protect
marketable qualities at the end of 21 days of storage.

Anahtar Kelimeler

Physico-chemical properties, Kumato tomato, Storage, Greenhouse

Kaynakça

• Agar, T., & Polat, A. (1993). Effect of different packing material on the storage quality of some apricot varieties. X. International Symposium on Apricot Culture, 384:625-632.
• Alam, M., Rahman, M., Mamun, M., Ahmet I., & Islam, K. (2006). Enzyme activities in relation to sugar accumulation in tomato. In: Proceeding of Pakistan Academic Science, 43(4):241-248.
• Altun, A., Şen, F., Şimşek, D., & Düzyaman, E. (2012). Faklı beef tipi domates genotiplerinin depolanabilirliğinin araştırılması. 5. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, s:125-135.
• Andrich, G., & Fiorentini, R. (1986). Effects of controlled atmosphere on the storage of new apricot cultivars. Journal of the Science of Food and Agriculture, 37(12):1203-1208.
• Beckles, D.M. (2012). Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biology and Technology, 63(1):129-140.
• Benzie, I.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1):70-76.
• Bonakdarzadeh, M. (2014). Topraksız tarımda farklı domates çeşitlerinin meyve kalite özelliklerinde mevsimsel değişimler. Yüksek Lisans Tezi, Ege Üniversitesi, İzmir.
• Cemeroğlu, B., Yemenicioğlu, A., & Özkan, M. (2009). Meyve ve Sebzelerin Bileşimi, Ed: B. Cemeroğlu. Meyve Sebze İşleme Teknolojisi, Gıda Teknolojisi Derneği Yayınları, 38, Ankara, 728 s.
• De Ketelaere, B., Lammertyn, J., Molenberghs, G., Desmet, M., Nicolaı̈, B., & De Baerdemaeker, J. (2004). Tomato cultivar grouping based on firmness change, shelf life and variance during postharvest storage. Postharvest Biology and Technology, 34(2):187-201.
• Ekelund, L., & Jönsson, H. (2011). How does modernity taste? Tomatoes in the societal change from modernity to late modernity. Culture Unbound: Journal of Current Cultural Research, 3(3):439-454.
• Fan, X., Argenta, L., & Mattheis, J.P. (2000). Inhibition of ethylene action by 1-methylcyclopropene prolongs storage life of apricots. Postharvest Biology and Technology, 20(2):135-142.
• FAOSTAT (2016). FAOSTAT Database. http://www.fao.org/faostat/en. Erişim tarihi: 25 Mart 2017
• Franceschi, S., Bidoli, E., Vecchia, C.L., Talamini, R., D'Avanzo, B., & Negri, E. (1994). Tomatoes and risk of digestive‐tract cancers. International Journal of Cancer, 59(2):181-184.
• García-Closas, R., Berenguer, A., Tormo, M. J., Sánchez, M. J., Quiros, J. R., Navarro, C., & Ardanaz, E. (2004). Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain. British Journal of Nutrition, 91(6):1005-1011.
• Getinet, H., Seyoum, T., & Woldetsadik, K. (2008). The effect of cultivar, maturity stage and storage environment on quality of tomatoes. Journal of Food Engineering, 87(4):467-478.
• Gómez‐Romero, M., Arráez‐Román, D., Segura‐Carretero, A., & Fernández‐Gutiérrez, A. (2007). Analytical determination of antioxidants in tomato: typical components of the Mediterranean diet. Journal of Separation Science, 30(4):452-461.
• Grierson, D., & Kader, A.A. (1986). Fruit ripening and quality. In The tomato crop (pp. 241-280). Springer Netherlands.
• Gul, A., Sen, F., & Bonakdarzedeh, M. (2015). Does greenhouse covering material affect fruit quality of hydroponic tomatoes? Acta Horticulturae, 1107: 237-244.
• Hakkinen, S.H., & Torronen, A.R. (2003). Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique. Food Research International, 33(6):517-524.
• Javanmardi, J., & Kubota, C. (2006). Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biology and Technology, 41(2):151-155.
• Jones, J.B. (2008). Tomato plant culture: in the field, greenhouse, and home garden. CRC Press, Boca Raton, 339p.
• Kader, A.A. (2003). A perspective on postharvest horticulture (1978–2003). HortScience, 38(5):1004–1008.
• Karaçalı, İ. (2012). Bahçe ürünlerinin muhafaza ve pazarlanması. Ege Üniversitesi Ziraat Fakültesi Yayınları, 494, 502 s.
• Kaynaş, K., Çelikel, G., Türkeş, N. & Sürmeli, N. (1988). Yalova ve İznik yöresinde yetiştirilen bazı domates çeşitlerinin depolama olanakları ve fizyolojileri üzerine çalışmalar. Açıkta Sebze Yetiştiriciliği Araştırma Projesi Ara Sonuç Raporu, Atatürk Bahçe Kültürleri Araştırma Enstitüsü.
• Martinez-Gonzalez, M.A., & Bes-Rastrollo, M. (2014). Dietary patterns, Mediterranean diet, and cardiovascular disease. Current Opinion in Lipidology, 25(1):20-26.
• McGuire, R.G. (1992). Reporting of objective color measurements. HortScience, 27(12):1254-1255.
• Okşar, R.E., Bonakdarzadeh, M., Yaldız, S., Golkarian, M. Şen, F. & Gül, A. (2014). Farklı salkım domates çeşitlerinin depolama süresince kalite değişimlerinin belirlenmesi. VI. Bahçe Ürünlerinde Muhafaza ve Pazarlama Sempozyumu, s:122-127.
• Raffo, A., Leonardi, C., Fogliano, V., Ambrosino, P., Salucci, M., & Gennaro, L. (2002). Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry, 50(22):6550-6556.
• Salvador, A., Arnal, L., Carot, J. M., Carvalho, C.P., & Jabaloyes, J.M. (2006). Influence of different factors on firmness and color evolution during the storage of persimmon cv.‘Rojo Brillante’. Journal of Food Science, 71(2):169-175.
• Swain, T., & Hillis, W.E. (1959). The phenolic constituents of Prunus domestica. I.The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10(1):63-68.
• Şen, F., Uğur, A., Bozokalfa, M.K., Eşiyok, D., & Boztok, K. (2004). Bazı sera domates çeşitlerinin verim kalite ve depolama özelliklerinin belirlenmesi. Ege Üniversitesi Ziraat Fakültesi Dergisi, 41(2):9-17.
• TÜİK (2016). Bitkisel Üretim İstatistikleri. www.tuik.gov.tr. Erişim tarihi: 25 Ekim 2017.
• Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6):669-675.
• Toor, R.K., & Savage, G.P. (2006). Changes in major antioxidant components of tomatoes during post-harvest storage. Food Chemistry, 99(4):724-727.
• Veronese, N., Stubbs, B., Noale, M., Solmi, M., Luchini, C., & Maggi, S. (2016). Adherence to the Mediterranean diet is associated with better quality of life: Data from the Osteoarthritis Initiative. The American Journal of Clinical Nutrition, 104(5):1403-1409.
• Willcox, J.K., Catignani, G.L., & Lazarus, S. (2003). Tomatoes and cardiovascular health. Critical Reviews in Food Science and Nutrition, 43(1):1-18.
• Wills, R., McGlasson, B., Graham, D., Joyce, D., & Rushing, J. (1999). Postharvest: an introduction to the physiology and handling of fruit, vegetables and ornamentals. Journal of Vegetable Crop Production, 4(2):83-84.
• Žnidarčič, D., & Požrl, T. (2006). Comparative study of quality changes in tomato cv. ‘Malike’ (Lycopersicon esculentum Mill.) whilst stored at different temperatures. Acta Agriculturae Slovenica, 87(2):235-243.