Determination of the Effects of Some Post-Harvest Treatments on the Quality of Banana Fruits During Storage and After Ripening

Öz

In this study, it was aimed to impact the effect of different post-harvest treatments on the shelf life of banana fruits of 'Dwarf Cavendish' banana cultivar after storage and ripening. 1) Modified atmosphere packaging (MAP), 2) 1-methylcyclopropene (1-MCP) + MAP, 3) Three different treatments (MAP + ethylene absorbent (EA)) were applied and only those using macro-aperture PE packaging were considered as control. Banana fruits were stored at 13°C and 90% RH for 30 days. Quality analyses were performed on samples taken at 10-day intervals. After 30 days of storage, the banana fruits were ripened to the ripeness level of No.3 and quality changes were determined after 4 days of shelf life. The treatments significantly limited the color change, softening of the peel and flesh, increased total soluble solids (TSS), ethylene secretion and respiration rate, especially in the last period of storage compared to the control. Green bananas treated with 1-MCP + MAP showed the best results during storage, but ripening problems were experienced. MAP + EA treatment delayed the coloration of banana fruits, softening of the flesh and increases in the TSS content during shelf life. MAP + EA treatment gave the best results both in terms of storage of banana fruits at green maturity and their resistance after ripening.

Anahtar Kelimeler

• Banana
• MAP
• 1-MCP
• ethylene absorbent
• ripening

Hasat Sonrası Bazı Uygulamaların Depolama Süresince ve Olgunlaştırma Sonrasına Muz Meyvelerinin Kalitesine Etkilerinin Belirlenmesi

Öz

Çalışmada, ‘Dwarf Cavendish’ muz çeşidinin meyvelerinde hasat sonrası yapılan farklı uygulamaların, yeşil olum dönemindeki muz meyvelerinin depolanması ve olgunlaştırılması sonrasında raf ömrüne etkisinin belirlenmesi amaçlanmıştır. Muz meyvelerine 1) Modifiye atmosfer paketleme (MAP), 2) 1-metilsiklopropen (1-MCP) + MAP, 3) MAP + Etilen absorbantı (EA) olmak üzere üç farklı uygulama yapılmış olup sadece makro açıklıklı PE ambalaj kullanılanlar kontrol olarak kabul edilmiştir. Muz meyveleri 13°C ve %90 oransal nemde 30 gün boyunca muhafaza edilmiştir. 10’ar gün aralıklarla alınan örneklerde kalite analizleri yapılmıştır. Muz meyveleri 30 günlük depolama sonrasında 3 numara olgunluk seviyesine kadar olgunlaştırılmasına ilaveten 4 günlük raf ömrü sonrası kalite değişimleri belirlenmiştir. Uygulamalar, özellikle depolamanın son döneminde kontrole göre meyvelerin renk değişimini, kabuk ve meyve etindeki yumuşamayı, suda çözünür kuru madde (SÇKM), etilen salgı miktarı ve solunum hızındaki artışları belirgin şekilde sınırlandırmıştır. 1-MCP + MAP uygulanan yeşil muzlarda, depolama süresince en iyi sonucu vermesine rağmen olgunlaşma sorunu yaşanmıştır. MAP + EA uygulaması, muz meyvelerinin renklenmesini, meyve eti yumuşamasını ve SÇKM miktarındaki artışlarını raf ömrünce geciktirmiştir. MAP + EA uygulaması hem yeşil olumdaki muz meyvelerinin depolanması hem de olgunlaştırma sonrasındaki dayanımları açısından en başarılı sonuçları vermiştir.

Anahtar Kelimeler

• Muz
• MAP
• 1-MCP
• etilen absorbantı
• olgunlaştırma

Kaynakça

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