Effects of Pre-treatments Some Sweet Cherry Cultivars On Epicatechin and Chlorogenic Acid Content During The Storage

Yıl 2017, Cilt:6 ICAFOF Özel Sayı, 207 - 214, 21.12.2017

Zekiye Goksel , Uygun Aksoy

https://doi.org/10.17100/nevbiltek.333577

Cited By: 3

Öz

Sweet cherry (Prunus
avium L.) is one of Turkey's major
export products, but also the perishable fruit species. Different preservation
methods are applied to sweet cherry fruit, which is more likely to be consumed
as fresh fruit, in order to increase conversation time and maintain the quality
characteristics. One of the these methods are coating with essentail oils which
also utilized antimicrobial properties. In this research, 0900 Ziraat, Regina
and Sweetheart cherry varieties are widely grown in Turkey and exports   change of phenolic compounds were
investigated during storage. In this study, one of the widely grown thyme and
sage essential oils (carvacrol and thujone) were used, carvacrol and thujone.
It was placed in a gauze impregnated media and sodium bicarbonate (2%) was
immersed MAP (modified atmosphere packaging) te be kept cold were stored for 8
weeks

Storage time during the amounts
of chlorogenic acid and epicatechin is one of the major phenolic compounds were
determined every 15 days. The variance of these compounds were evaluated for 8
weeks storage. During the 8 weeks of storage epicatechin and chlorogenic acid
were determined to be increased in all varieties. Chlorogenic acid was
determined from 30.30 to 65.60 mg /100g for 0900 Ziraat, from 33.27 to 58.30 mg
/ 100g for Sweetheart, while from 53.50 to 112.43 mg / 100g for Regina variety.
Epicatechin was determined 0900 Ziraat variety 6.70 to 9.87 mg / 100g in the
kinds Sweatheart 6,60-10,50mg / 100g, Regina cultivar 6,87-10-97 mg / 100g in
was determined.

Anahtar Kelimeler

Sweet Cherry, essential oils, phenolic compounds, post-harvest preservation

Bazı Kiraz Çeşitlerinde Uygulanan Ön İşlemlerin Depolama Süresince Epikateşin ve Klorojenik Asit Miktarına Etkileri

Öz

Kiraz
(Prunus
avium L.) Türkiye’nin önemli ihraç ürünlerinden olup, aynı
zamanda çabuk bozulabilir meyve türüdür. Daha çok taze olarak sofralık tüketilen
kiraz meyvesinin muhafaza süresini arttırmak ve kalite özelliklerini devam
ettirmesi için farklı muhafaza yöntemleri uygulanmaktadır.Bu yöntemlerden
biride antimikrobiyal özelliklerinden de faydalanılabilecek olan uçucu
yağlardır. Bu araştırma ile Türkiye’de yaygın olarak yetiştirilen ve ihracatı
yapılan kiraz çeşitleri olan 0900 Ziraat, Regina ve Sweetheart kiraz
çeşitlerinin depolama süresince fenolik bileşiklerin değişimi incelenmiştir. Bu çalışmada
Türkiye’de yaygın olarak yetiştirilen kekik ve adaçayının uçucu yağlarından
olan  karvakrol ve thujon
kullanılmıştır.  Bunlar gazlı beze
emdirilerek ortama konulmuş ve sodyum bikarbonat (%2) çözeltisine daldırılarak
MAP (modifiye atmosfer paket)’te soğukta muhafaza edilerek 8 hafta süreyle
depolanmıştır.

Depolama süresi
boyunca 15 günde bir olmak üzere kirazda bulunan önemli fenolik bileşiklerden
olan klorojenik asit ve epikateşin miktarları belirlenmiştir. 8 hafta depolama
süresince bu bileşiklerdeki değişimler değerlendirilmiştir. Klorojenik asit ve
epikateşin fenolik bileşiklerin miktarı, 8 hafta depolama süresi boyunca tüm
çeşitlerde yükseldiği belirlenmiştir. Klorojenik asit 0900 Ziraat çeşidinde
30,30-65,60 mg/100g, Sweetheart çeşidi kirazlarda 33,27-58,30 mg/100g, Regina
Çeşidinde ise 53,50-112,43 mg/100g. olarak belirlenmiştir. Epikateşin miktarı
ise; 0900 Ziraat çeşidinde 6,70-9,87 mg/100g, Sweatheart çeşidinde
6,60-10,50mg/100g, Regina çeşidinde 6,87-10,97 mg/100g arasında tespit
edilmiştir.

Anahtar Kelimeler

Fenolik bileşenler, hasat sonrası muhafaza, kiraz, uçucu yağ

Kaynakça

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