Pektin-vaks kaplamanın taze kesilmiş elma kalitesi üzerine etkisi

Yıl 2019, , 313 - 323, 19.09.2019

Dima Al Habbal Hatice Neval Özbek , Derya Koçak Yanık , Fahrettin Göğüş

https://doi.org/10.29050/harranziraat.517742

Öz

Pektin-mum (vaks) (PW)
karışımı, antepfıstığı kabuğu ekstraktı içeren pektin-mum (vaks) (PWE) karışımı
ve kontrol olarak sitrik asit (CA) kullanılarak farklı kaplama malzemelerinin
taze kesilmiş elmaların kalite özellikleri üzerindeki etkisi depolama süresi
boyunca incelenmiştir. Örnekler 5 ° C’de 8 gün ve 20 ° C'de 32 saat olmak üzere
iki ayrı sıcaklıkta depolanmıştır. Depolama süresi boyunca farklı zaman
aralıklarında ağırlık, renk, toplam fenolik içeriğinde meydana gelen değişiklikler
incelenmiştir. Esmerleşme indeksinde en düşük artışı fıstık kabuğu ekstraktı
içeren pectin-mum (vaks) ile kaplanmış elma parçaları göstermiş, onu pektin-mum
(vaks) ile kaplanmış örnekler takip etmiştir. Uygulanan kaplamalar örneklerin
renklerinde meydana gelen bozulmayı engellemede etkili olmuştur. Taze kesilmiş
elmaların fıstık kabuğu ekstraktı içeren pektin-mum (vaks) ile kaplanması L *
ve b * değerlerine göre *a değeri üzerinde daha az etkili olmuştur. Ek olarak
pektin-mum (vaks) ile kaplama L* değerlerini önemli ölçüde etkilemiştir.
Sıcaklık örneklerin rengini etkileyen diğer bir faktördür. Daha düşük
sıcaklıkta saklanan örneklerin renklerini korudukları gözlemlenmiştir. Depolama
süresi boyunca her iki sıcaklıkta kaplanmamış örneklerde kaplanmış örneklere
kıyasla önemli ölçüde ağırlık kaybı gözlenmiştir. Kaplanmamış örneklerde
fenolik kaybının daha yüksek olması kaplamanın fenolik bileşenlerin
korunmasında etkili olduğunu göstermiştir. 

Anahtar Kelimeler

Taze kesilmiş elma, Esmerleşme, Renk parametreleri, Pektin, Mum (vaks)

Effect of pectin-wax coating on the quality of fresh-cut apples

Öz

Efficacy of different coating materials including citric acid (CA) as a
control, pectin-wax (PW) mixture and pectin-wax mixture containing pistachio
hull extract (PWE) were investigated on the quality characteristics of
fresh-cut apples during the storage period. The samples were kept under two
separate temperatures at 5 °C for 8 days and at 20 °C for 32h. Changes in
weight, color, total phenolic content, were examined at different time points
along storage time. Results indicated that the apple pieces coated with PWE
showed the lowest increase in browning index followed by samples coated with
PW. The applications of coatings were effective on delaying the degradation of
samples’ colors. The effect of coating fresh-cut apples with PWE was less
pronounced on a* values than on L* and b* values.  Furthermore coating with PW was affected L*
values significantly. The temperature was also a factor affecting the samples
color. It was observed that samples kept at lower temperature have maintained
the color coordinates. Weight loss was observed significantly in uncoated
samples comparing to those prepared with coating, over time of storage at both
temperatures. The coatings were effective in maintaining phenolic components
where losing in phenolics was higher in non-coated samples.

Anahtar Kelimeler

Fresh-cut apple, Browning, Color parameters, Pectin, Wax

Kaynakça

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