Modifiye atmosfer paketleme ve putresin uygulamalarının ‘Rosy Glow’ elma çeşidinin hasat sonrası depolama ve raf ömrü üzerine etkileri

Öz

‘Rosy Glow’ elma çeşidinde hasat sonrası depolama ve raf ömrü süresince Modifiye Atmosfer Paketleme (MAP) ve Putresin uygulamalarının meyve kalitesi üzerine etkileri değerlendirilmiş ve farklı depolama dönemlerinde ağırlık kaybı, çürüme oranı, toplam çözünür kuru madde içeriği (SSC), titre edilebilir asitlik (TA), meyve eti sertliği ve renk değişimleri gibi kalite parametreleri incelenmiştir. Tüm uygulamalarda 30 gün boyunca düşük seviyelerde ağırlık kaybı gözlenirken, 60. günden sonra kontrol grubunda kayıplar artmış (%3,58) ve en düşük kayıp oranı (%1,27) MAP+Putresin uygulamasında kaydedilmiştir. 120. günde, MAP+Putresin grubu en düşük kayıp oranını (%2,28) göstererek en etkili muhafaza tekniği olmuştur. Depolama süresince çürüme oranı artarken, MAP ve Putresin uygulamaları çürümeyi önlemiş ve MAP+Putresin kombinasyonu çürüme oranını en düşük seviyede tutmuştur. 120. günde MAP+Putresin uygulaması çürüme oranını tamamen engellemiştir. SSC oranı depolama süresince azalmış, MAP ve Putresin uygulamaları meyve karbonhidrat içeriğini daha iyi korumuş ve özellikle Putresin uygulaması en yüksek SSC değerini vermiştir. TA değerleri depolama süresince genel olarak azalmış, ancak MAP ve Putresin uygulamaları TA kaybını en aza indirmiştir. Raf ömrü boyunca MAP ve Putresin uygulamaları TA değerini daha iyi korumuştur. MAP ve Putresin uygulamaları meyve eti sertliğini daha iyi korumuş, MAP uygulaması 120. günde en yüksek sertlik değerini sağlamıştır. Kontrol grubunda meyve eti sertliğindeki kayıp daha belirgin olmuştur. Tüm uygulamalarda L*, a*, b* ve hue açısı değerlerinde zaman içinde değişimler gözlenmiştir. L* değeri 120. günde kontrol grubunda diğer uygulamalara kıyasla daha düşük kalmıştır, ancak MAP ve MAP+Putresin uygulamaları meyve kabuğunun parlaklık seviyesini daha iyi korumuştur. MAP uygulaması başlangıçta hue açısını daha fazla etkilemiş, ancak zamanla diğer uygulamalarla benzer sonuçlar elde edilmiştir. Sonuç olarak, MAP ve Putresin uygulamaları ‘Rosy Glow’ elma çeşidinde depolama sırasında meyve kalitesini etkili bir şekilde korurken, MAP+Putresin kombinasyonu en etkili muhafaza tekniği olarak öne çıkmıştır.

Anahtar Kelimeler

• ağırlık kaybı
• Çürüme oranı
• meyve eti sertliği
• titre edilebilir asitlik
• toplam çözünebilir katı madde

Effects of modified atmosphere packaging and putrescine application on postharvest storage and shelf life of ‘Rosy Glow’ apple cultivar

Abstract

The current study evaluated the effects of modified atmosphere packaging (MAP) and Putrescine applications on fruit quality during postharvest storage and shelf life of ‘Rosy Glow’ apple cultivar. Quality parameters, i.e., weight loss, decay rate, total soluble solids content (SSC), titratable acidity (TA), fruit flesh firmness and color changes were investigated during different storage periods. Low levels of weight loss were observed in all applications during the 30th day while losses increased in control treatment after the 60th day (3.58%) and the lowest loss rate (1.27%) was recorded in the MAP + Putrescine application. The MAP + Putrescine group showed the lowest loss rate (2.28%) on the 120th day making it the most effective preservation technique. The decay rate increased during the storage period while MAP and Putrescine applications prevented decay and MAP+Putrescine combination kept the decay rate at the lowest level. The MAP+Putrescine application completely prevented the decay rate on the 120th day. The SSC ratio decreased during the storage period, MAP and Putrescine applications maintained the fruit carbohydrate content better whereas Putrescine application showed the highest SSC value. The TA values generally decreased during the storage, but MAP and Putrescine applications minimized TA loss. The MAP and Putrescine applications better maintained TA during shelf life. The MAP and Putrescine applications better maintained fruit flesh firmness, MAP application provided the highest firmness value on the 120th day. Firmness loss was more pronounced ‘n the control group. In all applications, the changes were observed in L*, a*, b* and hue values over time. L* value remained lower in control on the 120th day, but MAP and MAP+Putrescine applications maintained the brightness level of the fruit peel. MAP treatment initially affected the hue angle more. As a result, MAP and Putrescine applications effectively maintained fruit quality in ‘Rosy Glow’ apple cultivar during storage while MAP+Putrescine combination stood out as the most effective preservation technique.

Keywords

• Decay rate
• fruit firmness
• titratable acidity
• total soluble solids
• weight loss

Kaynakça

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