Haşlanmış ve Dondurulmuş Dolmalık Yeşil Biberlerde (C. annuum L., var. grossum) Uzun Süreli Depolamanın Polifenol Oksidaz Aktivitesi, Askorbik Asit ve Klorofil İçeriği Üzerine Etkisi

Öz

Yeşil dolmalık biberler (California Wonder - C. annuum L., var. grossum) gıda endüstrisinde birçok işlenmiş üründe yaygın olarak kullanılmaktadır. Bu nedenle sadece mevsiminde değil tüm yıl boyunca kullanılabilmesi amacıyla kalite özelliklerini kaybetmeden uzun süre saklanması önem taşımaktadır. Biberlerin raf ömrünü uzatmak ve kalite özelliklerini korumak amacıyla endüstride haşlama, dondurma ve dondurarak saklama gibi farklı yöntemler kullanılmaktadır. Gerçekleştirilen çalışmalarda haşlamanın ve kısa süreli dondurmanın etkileri incelenmiş ancak haşlanarak uzun süre dondurarak depolamanın California Wonder biber kalitesi üzerine etkilerinin incelenmediği belirlenmiştir. Bu çalışmada farklı koşullarda (kontrol (C), 75°C-2 dk, 75°C-3 dk, 90°C-65 sn) su ile haşlama işlemi uygulanmış California Wonder (C. annuum L., var. grossum) yeşil dolmalık biberlerin kalite değişimleri, -18°C’de 12 ay boyunca dondurulmuş depolama süresi boyunca incelenmesi amaçlanmıştır. Bu amaçla örneklerde protein miktarı, polifenol oksidaz (PPO) enzim aktivitesi, askorbik asit ve klorofil içeriği belirlenmiştir. Haşlanmış örneklerde protein içeriğinin kontrole göre önemli ölçüde azaldığı belirlenmiştir. PPO enzim aktivitesi depolama süresi boyunca artmış, askorbik asit içeriği ve klorofil içeriğinde belirgin bir azalma gözlenmiştir (p<0,05). Depolama süresinin sonunda PPO enzim aktivitesi en yüksek kontrol örneğinde, ardından sırasıyla, 75°C-3 dk, 75°C-2 dk ve 90°C-65 sn haşlanmış örneklerde gözlenmiştir. Yüksek sıcaklık ve kısa haşlama süresi uygulaması, PPO enzim aktivitesini azaltmada etkili bir yaklaşım olarak bulunmuştur. Kontrol örneği, haşlanmış örneklerle karşılaştırıldığında, askorbik asit içeriğinde önemli ölçüde bir azalma göstermiştir (p<0.05). Depolama sırasında klorofil bozulması, yeşil rengin kaybına neden olmuş, 75°C-2 dk ve 90°C-65 sn haşlama işlemi uygulanmış örneklerde klorofil içeriği korunmuştur (p<0.05). Tüm işlem koşulları arasında, 90°C-65 sn haşlanma işlemi uygulanmış örneğin, en iyi ürün kalitesini sergilediği belirlenmiştir.

Anahtar Kelimeler

• California Wonder
• Yeşil dolmalık biber
• Suda haşlama
• Polifenol oksidaz enzimi
• Askorbik asit
• Klorofil

Impact of Long-Term Storage on Polyphenol Oxidase Activity, Ascorbic Acid, and Chlorophyll Content in Blanched and Frozen Green Bell Peppers (C. annuum L. var. grossum)

Öz

Green bell peppers (California Wonder - C. annuum L., var. grossum) are widely used in various processed products in the food industry. Therefore, it is important to store it for a long time without losing its quality characteristics so that it can be used not only in its season but throughout the year. To extend the shelf life of peppers and preserve their quality attributes, different methods such as blanching, freezing, and frozen storage are used in the industry. Previous studies have examined the effects of blanching and short-term freezing; however, the impact of blanching followed by long-term frozen storage on the quality of California Wonder peppers has not been investigated. This study aimed to examine the quality changes in California Wonder (C. annuum L., var. grossum) green bell peppers subjected to water blanching under different conditions (control (C), 75°C-2 min, 75°C-3 min, 90°C-65 sec) during a 12-month long-term frozen storage period at -18°C. For this purpose, protein content, polyphenol oxidase (PPO) enzyme activity, ascorbic acid, and chlorophyll content were determined in the samples. It was found that the protein content in blanched samples significantly decreased compared to the control. PPO enzyme activity increased during the storage period, while ascorbic acid and chlorophyll content showed a significant decrease (p<0.05). At the end of the storage period, PPO enzyme activity was highest in the control sample, followed by samples blanched at 75°C-3 min, 75°C-2 min, and 90°C-65 sec, respectively. High temperature and short blanching time were found to be effective in reducing PPO enzyme activity. Compared to blanched samples, the control sample exhibited a significant decrease in ascorbic acid content (p<0.05). Chlorophyll degradation during storage led to the loss of green color, but chlorophyll content was preserved in samples blanched at 75°C-2 min and 90°C-65 sec (p<0.05). Among all processing conditions, the sample blanched at 90°C-65 sec was determined to exhibit the best product quality.

Anahtar Kelimeler

• California Wonder
• Green bell pepper
• Water blanching
• Polyphenol oxidase enzyme
• Ascorbic acid
• Chlorophyll

Kaynakça

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