Nane Yağı ve Karanfil Yağı Uygulamasının Depolanan Patateslerde Filizlenmeye Etkisi

Öz

Patates kayıplarını en aza indirmek için, yetiştirilme ve hasat dönemleri önemli olduğu kadar patatesin depolanması süreci de önem arz etmektedir. Bu çalışmada Adana’da üretilen universa çeşit patatesler kullanılmıştır. İki konsantrasyonda nane yağı ve karanfil yağı içeren çözeltiler ile klorpropham (CIPC) ilacı uygulanan ve hiçbir uygulama yapılmayan kontrol patatesler 10oC sıcaklık ve % 90 nispi nem koşullarında soğuk hava deposunda 5 ay süresince depolanmış ve 4 hafta aralıklarla askorbikasit, invert şeker, toplam şeker, nişasta, ağırlık kaybı gibi fiziksel ve kimyasal analizler yapılmıştır. Patateslerde toplam şeker miktarı 521.636-355.144, invert şeker miktarı 469.269-299.404, % kül oranı 0.8-0.51 arasında tespit edilmiştir. Kontrol yumrularda 3. ayda, nane yağlı yumrularda 5. ayda sürme başlamasına rağmen karanfil yağlı ve CIPC uygulanmış yumrularda depolama süresi boyunca filizlenme gözlemlenmemiştir. Sonuç olarak karanfil ve nane yağının universa çeşit yumrularda sürmeyi önleyici etki yaptığı CIPC’e alternatif olarak kullanılabileceği, 2/3 oranındaki doğal yağ uygulanmış yumruların şeker içeriğinin 1/2 oranlı yumrulara göre daha düşük olduğu, renk L değerlerine bakıldığında karanfil yağı nane yağına göre kalite yönünden daha iyi etki gösterdiği tespit edilmiştir.

Anahtar Kelimeler

• Patates
• Nane Yağı
• Karanfil Yağı
• Klorpropham
• CIPC
• Filizlenme

Effect of Peppermint Oil and Clove Oil Application on Sprouting in Stored Potatoes

Abstract

In order to minimize potato losses, growing and harvesting periods are as important as the storage process of the potato. With this research, universa variety potatoes produced in Adana were used, potatoes were sprayed of two different concentrations of peppermint oil and clove oil and CIPC and control potatoes with no application were storaged over 5 months in cold storage room at temperature 10oC and relative humidity 90%. And 4 weeks intervals physical and chemical analyzes as ascorbic acid, invert sugar, total sugar, starch, loss of mass etc. were carried out to determine their contents. the total sugar amount between 521.636-355.144, invert sugar amount between 469.269-299.404, and % ash between 0.8-0.51 were detected. Although sprout started in the 3rd month in the control tubers and in the 5th month in the tubers with mint oil, it was not observed during the storage period in the clove oil and CIPC treated tubers. As a result, clove and mint oil can be used as an alternative to CIPC, it prevents spreading in universa type tubers, the sugar content of the tubers treated with 2/3 natural oil is lower than the tubers treated with 1/2 natural oil, also the color L values are considered, it was conducted that clove oil had a better effect than peppermint oil on the quality.

Keywords

• Potato
• Mint Oil
• Clove Oil
• Chlorpropham
• CIPC
• Sprout

Kaynakça

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