Effects of Flaxseed Oil Enriched Edible Coating on the Cold Storage of Strawberry cv. Camarosa Fruit

Yıl 2022, Cilt: 3 Sayı: 2, 91 - 98, 30.12.2022

İbrahim Kahramanoglu , Serhat Usanmaz

https://doi.org/10.53501/rteufemud.1175447

Öz

This study was carried out to investigate the effects of edible coating enriched with flaxseed oil on the preservation of Camarosa variety strawberry fruits. For this purpose, strawberry fruits of the Camarosa variety were kept in cold rooms at 4.0±1.0 °C and 90-95% relative humidity for 15 days after being subjected to three different treatments. The treatmets of present study are: pure water only (CNT), edible coating (YK) and flaxseed oil enriched edible coating (KTYK). Experiments were set up with 3 replications according to the randomized complate block design, and 6 fruits were included in each replication. The findings of present study revealed that both YK and KTYK applications have positive effects on the postharvest quality parameters of strawberry fruits and the prolongation of the storage period of the fruits. For example, at the end of the 15-day storage period, the weight loss reached up to 12.40% in the control fruits, which was noted as 9.31% in the YK application and only 6.74% in the KTYK application. Both treatments similarly prevented disease severity and chemical deterioration, decreased respiration rate of fruits, had positive effects on fruit hardness, water-soluble dry matter content, ascorbic acid and preservation of titratable acidity. As a result, it was determined that edible coating enriched with flaxseed oil has positive effects on prolonging the storage period of strawberry fruits.

Anahtar Kelimeler

weight loss, disease severity, chemical deterioration, respiration rate, soluble solids concentration, Edible coatings

Destekleyen Kurum

N/A

Proje Numarası

N/A

Keten Tohumu Yağı ile Zenginleştirilmiş Yenilebilir Kaplamanın Camarosa Çilek Çeşidinin Meyvelerinin Soğukta Muhafazası Üzerine Etkileri

Öz

Bu çalışma, keten tohumu yağı ile zenginleştirilmiş yenilebilir kaplamanın Camarosa çeşidi çilek meyvelerinin muhafazası üzerine etkilerini araştırmak amacı ile gerçekleştirilmiştir. Bu amaç doğrultusunda Camarosa çeşidine ait çilek meyveleri üç farklı uygulamaya tabi tutulduktan sonra 15 gün süre ile 4.0 ± 1.0 °C sıcaklık ve %90-95 nisbi nem koşullarında muhafaza edilmiştir. Bu çalışmada test edilen uygulamalar şöyledir: kontrol amaçlı sadece saf su (KNT), yenilebilir kaplama (YK) ve keten tohumu yağı ile zengilneştirilmiş yenilebilir kaplamadır (KTYK). Denemeler tesadüf parselleri deneme desenine göre 3 tekerrürlü olarak kurulmuş, her tekerrürde ise 6’şar meyveye yer verilmiştir. Bu araştırma sonucunda elde edilen bulgular, hem YK hem de KTYK uygulamalarının, çilek meyvelerinin hasat sonrası kalite parametrelerinin korunması ve meyvelerin muhafaza süresinin uzatılması üzerinde olumlu etkileri olduğunu ortaya koymuştur. Örneğin, 15 günlük muhafaza süresi sonunda kontrol meyvelerinde %12.40’a kadar çıkan ağırlık kaybı, YK uygulamasında %9.31, KTYK uygulamasında ise %6.74 olarak belirlenmiştir. Her iki uygulama da benzer şekilde, hastalık şiddeti ve kimyasal bozulmayı önlemiş, meyvelerin solunum hızını azaltmış, meyve etki sertliği, suda çözünebilir kuru madde miktarı, askorbik asit ve titreedilebilir asitliğin korunması üzerinde de olumlu etkileri olmuştur. Sonuç olarak, keten tohumu yağı ile zenginleştirilmiş yenilebilir kaplamanın çilek meyvelerinin muhafaza süresini uzatma yönünde olumlu etkileri olduğunu bu çalışma ile belirlenmiştir.

Anahtar Kelimeler

ağırlık kaybı, hastalık şiddeti, kimyasal bozulma, solunum hızı, suda çözünebilir kuru madde miktarı, Yenilebilir film kaplama, Edible coatings

Proje Numarası

N/A

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