FARKLI DOZLARDA UV-C IŞIN UYGULAMALARININ TAZE İNCİRİN HASAT SONRASI KALİTESİ ÜZERİNE ETKİLERİ

Yıl 2022, Cilt: 47 Sayı: 5, 744 - 753, 30.10.2022

Hayri Üstün , Adem Doğan

https://doi.org/10.15237/gida.GD22063

https://izlik.org/JA87CL96YE

Öz

Bu çalışmada, farklı UV-C ışın dozlarının taze incir meyvesinin (cv. Bursa Siyahı) hasat sonrası kalitesi üzerine etkilerinin incelenmesi amaçlanmıştır. Bu amaçla incir meyvelerine 1.5, 3.0 ve 4.5 kJ/m2 UV-C ışın dozları uygulanmış ve sonrasında 21 gün boyunca 0 ºC sıcaklıkta %90±5 oransal nemde depolanmıştır. Soğuk depolamaya ek olarak, raf ömrü performanslarını belirlemek için meyveler 3 gün 20°C ve %70±5 oransal nemde bekletilmiştir. Soğuk depolama ve raf ömrü koşullarında UV-C uygulamaların meyve sertliği, suda çözünebilir kuru madde ve titre edilebilir asit içeriği üzerine etkileri önemsiz bulunmuştur. Buna karşılık UV-C dozları kontrole göre toplam fenolik madde ve antioksidan aktiviteyi artırmıştır. Her iki muhafaza koşulunda da artan pazarlanamaz ürün miktarının azaltılmasında 3.0 ve 4.5 kJ/m2 UV-C ışın dozları daha etkili bulunmuştur. Çalışmanın sonucunda, 2/3 olgunluk döneminde hasat edilen taze incir meyveleri için 4.5 kJ/m2 UV-C ışın dozunun hasat sonrası kalitesinin korunmasında etkili olduğu tespit edilmiştir.

Anahtar Kelimeler

Antioksidan aktivitesi , çürüme , ticari olum aşaması , manav koşulları , depolama

THE EFFECT OF DIFFERENT UV-C ILLUMINATION DOSES ON POSTHARVEST QUALITY OF FRESH FIG

https://izlik.org/JA87CL96YE

Öz

The aim of this study was to investigate the effects of 1.5, 3.0 and 4.5 kJ/m2 UV-C illumination doses on the postharvest quality of fresh fig (cv. Bursa Siyahi). For this purpose, fruit were stored at 0 ºC temperature with 90-95% humidity for 21 days and some fruits were kept at 20 °C for 3 days to simulate a period of shelf-life. UV-C treatments did not affect fruit firmness, total soluble solids, and titratable acidity content during cold storage and shelf-life. On the other hand, UV-C doses increased total phenolic content and antioxidant activity compared to control. In both storage conditions, 3.0 and 4.5 kJ/m2 UV-C doses were found to be more effective to control unmarketable fruit rate. In conclusion, a 4.5 kJ/m2 UV-C illumination dose can be effective in maintaining the postharvest quality of fresh fig fruit harvested at a 2/3 maturity stage.

Anahtar Kelimeler

Antioxidant activity , decay , commercial ripe stage , shelf-life , storage

Teşekkür

The author gratefully acknowledges the support of (Turkey) Fig Research Institute for providing the fruit material. The authors would like to thank Prof. Dr. Mustafa Erkan for the critical review of the manuscript.

Kaynakça

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