Ultraviyole-C uygulamasının hasat sonrası dutsu meyvelerin fizyolojisine ve bozulmasına etkisi: Derleme

Yıl 2024, Cilt: 2 Sayı: 2, 85 - 100, 27.09.2024

Ayşenur Betül Bilgin , Gürbüz Güneş

Öz

Dutsu meyveler dehidrasyona, mekanik hasara, yumuşamaya ve mikrobiyal çürümeye yatkınlıkları nedeniyle kısa raf ömrüne sahiptir. Isıl ve kimyasal olmayan bir yöntem olan UVC uygulaması, hasat sonrası meyve ve sebzelerin mikrobiyolojik, fizyolojik ve besinsel kalitesini iyileştirmek için kullanılmaktadır. Bu derlemede, hasat sonrası UVC uygulamasının dutsu meyvelerin fizyolojisini ele alınmakta ve depolama sırasında etilen üretimi, solunum hızı, doku (sertlik, ağırlık kaybı ve hücre duvarı), fenolik bileşikler, antioksidan kapasite, renk, lezzet ve mikrobiyal çürüme üzerindeki etkileri değerlendirilmektedir. Çalışmalar, UVC uygulamasının dutsu meyvelerde fenolik bileşikleri ve antioksidan kapasiteyi arttırmada ve meyvelerin sıkılığını korumada yararlı bir etkiye sahip olduğunu göstermiştir. Ayrıca, hasat sonrasında UVC ile muamele edilen meyvelerde yumuşama ve ağırlık kaybı engellenebilmektedir. Bununla birlikte, UVC uygulaması etilen üretimini ve solunum hızını artırarak aromanın bozulmasına ve erken yaşlanmaya neden olabilir. UVC uygulamasının etkinliği meyve çeşitlerine, UVC dozuna ve diğer uygulama parametrelerine bağlıdır. Ayrıca, engel teknolojisi kullanılarak fiziksel ve kimyasal uygulamaların UVC ile kombinasyonu, tek başına UVC işlemine kıyasla dutsu meyve fizyolojisini geliştirebilir.

Anahtar Kelimeler

Dutsu meyveler, UVC, solunum, etilen, tekstür, biyoaktif bileşikler

Effects of ultraviolet – C treatment on postharvest physiologies and decay of berries: A review

Öz

Berries have a short shelf-life due to susceptibility to dehydration, mechanical damage, softening, and microbial decay. UVC treatment, a non-thermal and non-chemical method, has been used to improve the microbiological, physiological, and nutritional quality of postharvest fruit and vegetables. This review discusses postharvest berry physiology following UVC treatment, evaluating its effects on ethylene production, respiration rate, texture (firmness, weight loss, and cell wall), phenolic compounds, antioxidant capacity, color, flavor, and microbial decay during storage are evaluated. Studies have shown that UVC treatment has a beneficial effect on increasing phenolic compounds, antioxidant capacity, and maintaining the firmness of berries. Besides, softening and weight loss can be inhibited in UVC-treated berries during postharvest. However, UVC treatment can increase ethylene production and respiration rate, causing flavor degradation and early senescence. The effectiveness of UVC treatment depends on berry cultivars, UVC doses, and other processing parameters. Moreover, combining physical and chemical treatments with UVC in a hurdle approach may enhance berry physiology compared to UVC treatment alone.

Anahtar Kelimeler

Berry, UVC, respiration, ethylene, texture, bioactives

Kaynakça

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