Derim Öncesi Oksalik Asit Uygulamasının Market Koşullarında Depolanan Pırasaların Fiziksel ve Kimyasal Özellikleri Üzerine Etkisi

Yıl 2024, Cilt: 19 Sayı: 1, 38 - 47, 28.06.2024

Mehmet Ali Koyuncu , Derya Erbaş , Hüsnü Ünlü , Halime Ünlü

https://doi.org/10.54975/isubuzfd.1464981

Öz

Çalışmada derim öncesi oksalik asit (OA) uygulamasının market koşullarında depolama sırasında minimal işlenmiş pırasaların kalitesi üzerine etkileri incelenmiştir. Bu amaçla içerisinde 0 (kontrol), 1, 2 ve 3 mM OA ve % 0.1’lik Tween-20 içeren çözelti pırasalara tahmini derimden 2, 4 ve 6 hafta önce (3 kez) sırt pompası yardımıyla uygulanmıştır. Optimum dönemde derilen pırasalar hızlı bir şekilde laboratuvara nakledilerek önce seçilmiş, yıkanmış ve minimal olarak işlenmiştir. Tüm bu işlemlerden sonra pırasalar köpük kaselere yerleştirilerek üzerleri streç film (12 µ) ile kaplanmıştır. Paketlenmiş pırasalar 12 ±1°C ve % 90±5 oransal nemde 21 gün depolanmıştır. OA uygulaması kontrole göre minimal işlenmiş pırasalarda ağırlık kayıplarını azaltmış ve yalancı gövde sertliğini daha iyi korumuştur. Uygulama yapılan pırasalarda depolama boyunca solunum hızı net bir şekilde baskılanmıştır. Her ne kadar istatistik olarak önemli çıkmasa da OA uygulamaları kontrol örneklerine kıyasla depolama süresince pırasaların görsel kalitelerini kısmen daha iyi korumuştur. Derim öncesi OA uygulamasının L* değeri dışında pırasaların renk değişimi üzerine bariz bir etkisi olmamıştır. Sonuç olarak, derim öncesi OA uygulanmış pırasaların belirtilen koşullarda 14 gün başarılı bir şekilde depolanabileceği belirlenmiştir.

Anahtar Kelimeler

Allium porrum L., Hasat sonu, Market koşulları, Taze kesilmiş

Etik Beyan

Bu çalışmanın yazarları olarak herhangi bir etik kurul onay bilgileri beyanımız bulunmadığını bildiririz.

Effect of pre-harvest oxalic acid treatment on physical and chemical properties of leeks stored under market conditions

Öz

In the present study, the effects of pre-harvest oxalic acid (OA) treatment on the quality of minimally processed leeks during storage under marketing conditions were investigated. For this purpose, leeks were treated with a solution containing 0 (control), 1, 2 and 3 mM OA and 0.1% Tween 20 with a pump 6, 4 and 2 weeks before harvest. Leek samples, harvested at optimum stage, were immediately transferred to the laboratory and sorted, washed and minimally processed. After all these treatments, leeks were placed in foam plates and covered with stretch film (12 µ). The packaged leeks were stored at 12 ± 1 °C and 90±5 % relative humidity (RH) for 21 days. The OA treatment decreased weight loss and preserved firmness of minimally processed leeks compared to control. The respiration rate of OA treated leeks was clearly suppressed during storage. Although it was not statistically significant, the OA treatments preserved the visual quality of the leeks relatively better than control samples during storage.The effect of preharvest OA treatment on the color change of leeks except for L* value was not cleare. As a result, it was determined that pre-harvest OA treated leeks could be stored for 14 days under marketing conditions (12 ± 1 ° C and 90±5 % RH).

Anahtar Kelimeler

Allium porrum L, Postharvest, Marketing conditions, Fresh cut

Kaynakça

• Altıkardeş, E., Koyuncu, M. A., & Erbaş, D. (2018). Hıyarlarda salisilik asit uygulaması ile depolama süresinin uzatılması ve kalite kayıplarının azaltılması. Akademik Ziraat Dergisi, 7(2), 143-150. https://doi.org/10.29278/azd.476188
• Barberis, A., Cefola, M., Pace, B., Azara, E., Spissu, Y., Serra, P. A., Logrieco, A.F., D’hallewin, G., & Fadda, A. (2019). Postharvest application of oxalic acid to preserve overall appearance and nutritional quality of fresh-cut green and purple asparagus during cold storage: A combined electrochemical and mass-spectrometry analysis approach. Postharvest Biology and Technology, 148, 158-167. https://doi.org/10.1016/j.postharvbio.2018.10.016
• Batool, M., Bashir, O., Amin, T., Wani, S. M., Masoodi, F. A., Jan, N., Bhat, A. A., & Gul, A. (2022). Effect of oxalic acid and salicylic acid treatments on the postharvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage. Food Science and Technology International, 28(7), 557-569. https://doi.org/10.1177/10820132211032074
• Bernaert, N., De Clercq, H., Van Bockstaele, E., De Loose, M., & Van Droogenbroeck, B. (2013). Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum). Postharvest Biology and Technology, 86, 8-16. https://doi.org/10.1016/j.postharvbio.2013.06.010
• Cefola, M., & Pace, B. (2015). Application of oxalic acid to preserve the overall quality of rocket and baby spinach leaves during storage. Journal of Food Processing and Preservation, 39(6), 2523-2532. https://doi.org/10.1111/jfpp.12502
• Çolakoğlu, F., Çolakoğlu, S., Künili, İ. E., Ormanci, H. B., Ertuğral, T. G., & Yüzgeç, U. (2022). Türkiye’de gıda güvenliği konusunda tüketicilerin bilinç düzeyinin belirlenmesi. Akademik Et ve Süt Kurumu Dergisi, 4, 13-24.
• Erbaş, D. (2023). Effect of oxalic acid treatments and modified atmosphere packaging on the quality attributes of rocket leaves during different storage temperatures. Horticulturae, 9(6), 718. https://doi.org/10.3390/horticulturae9060718
• Erbaş, D., & Koyuncu, M. A. (2016). 1-Metilsiklopropen uygulamasının Angeleno erik çeşidinin depolanma süresi ve kalitesi üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 53(1), 43-50.
• Erbas, D., & Koyuncu, M. A. (2019). The effects of postharvest putresin, nitric oxide, oxalic and salicylic acid treatments on the fruit quality of plum cv. Black Diamond during storage. Journal of the Institute of Science and Technology, 9(4), 1830-1840. https://doi.org/10.21597/jist.547181
• Erbaş, D., Ünlü, H., Ünlü, H., & Koyuncu, M. A. (2024). Oxalic acid treatment delays quality loss and biochemical changes of minimally processed leeks during storage. Horticulture, Environment, and Biotechnology, 65, 271-282. https://doi.org/10.1007/s13580-023-00571-6
• Gabrić, D., Barba, F., Roohinejad, S., Gharibzahedi, S. M. T., Radojčin, M., Putnik, P., & Bursać Kovačević, D. (2018). Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. Journal of Food Process Engineering, 41(1), e12638. https://doi.org/10.1111/jfpe.12638
• Garcia-Pastor, M. E., Gimenez, M. J., Valverde, J. M., Guillen, F., Castillo, S., Martinez-Romero, D., Serrano, M., Valero, D., & Zapata, P. J. (2020). Preharvest application of oxalic acid improved pomegranate fruit yield, quality, and bioactive compounds at harvest in a concentration-dependent manner. Agronomy, 10(10), 1522. https://doi.org/10.3390/agronomy10101522
• Golubkina, N., Seredin, T., Kriachko, T., & Caruso, G. (2019). Nutritional features of leek cultivars and effect of selenium-enriched leaves from goliath variety on bread physical, quality and antioxidant attributes. Italian Journal of Food Science, 31(2), 288–300. https://doi.org/10.14674/IJFS-1277
• Gülal, B., & Koyuncu, M. A. (2023). The effect of ascorbic acid treatment on the quality changes of fresh-cut leek during cold storage. Tekirdağ Ziraat Fakültesi Dergisi, 20(1), 134-144. https://doi.org/10.33462/jotaf.1070629
• Gülal, B., Koyuncu, M. A., & Kuleaşan, H. (2022). Suda ozon uygulanmiş taze kesilmiş pirasada depolama boyunca mikrobiyolojik yük ve kalite değişimi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Derigisi, 12(3), 1201-1212. https://doi.org/10.21597/jist.1069346 Hosseininezhad, B., Nader, M., Ramezanian, A., Niakousari, M., & Mazloomi, S. M. (2023). A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek. Food Science & Nutrition, 11(1), 148-156. https://doi.org/10.1002/fsn3.3047
• Kader, A. A., & Yahia, E. M. (2011). Postharvest biology of tropical and subtropical fruits. In Postharvest biology and technology of tropical and subtropical fruits. Woodhead Publishing Series in Food Science, Technology and Nutrition, 2011, 79-11. https://doi.org/10.1533/9780857093622.79
• Kasım, R., & Kasım, M. U. (2018). The edible coating treatments on color quality fresh-cut leek during cold storage. Journal of Agricultural, Food and Environmental Sciences, 72(1), 29-36. https://doi.org/10.55302/JAFES18721029k
• Khaliq, G., Ramzan, M., & Baloch, A. H. (2019). Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage. Food Chemistry, 286, 346-353. https://doi.org/10.1016/j.foodchem.2019.01.135
• Khan, M. S., Zeb, A., Rahatullah, K., Ihsanullah, N. A., Ahmed, S., & Ahmed, S. (2013). Storage life extension of plum fruit with different colored packaging and storage temperatures. Journal of Environmental Science, Toxicology and Food Technology, 7(3), 86-93.
• Koyuncu, M. A., Erbas, D., Onursal, C. E., Secmen, T., Guneyli, A., & Sevinc Uzumcu, S. (2019). Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage. Journal of Food Science and Technology, 56(1), 350-359. https://doi.org/10.1007/s13197-018-3495-1
• Küçükbasmacı Sabır, F. (2017). Minimal işlem görmüş ve diğer bahçe ürünlerinin depolanmasi, in: Türk, R, Tuna Güneş N, Erkan M, Koyuncu, MA (eds.), Bahçe Ürünlerinin Muhafazası ve Pazara Hazırlanması (pp. 293-309) SOMTAD Yayınlar Ders Kitabı No: 1.
• Martinez-Espla, A., Garcia-Pastor, M. E., Zapata, P. J., Guillen, F., Serrano, M., Valero, D., & Girones-Vilaplana, A. (2017). Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage. Food Chemistry, 230, 343-349. https://doi.org/10.1016/j.foodchem.2017.03.051
• Martinez‐Espla, A., Serrano, M., Martinez‐Romero, D., Valero, D., & Zapata, P. J. (2019). Oxalic acid preharvest treatment increases antioxidant systems and improves plum quality at harvest and during postharvest storage. Journal of the Science of Food and Agriculture, 99(1), 235-243. https://doi.org/10.1002/jsfa.9165
• Niyaz, Ö. C., & Demirbaş, N. (2018). Food safety perceptions of fresh fruits and vegetables consumers. Tekirdağ Ziraat Fakültesi Dergisi, 15(2), 36-44.
• Poojary, M. M., Putnik, P., Kovačević, D. B., Barba, F. J., Lorenzo, J. M., Dias, D. A., & Shpigelman, A. (2017). Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis, 61, 28-39. https://doi.org/10.1016/j.jfca.2017.04.007
• Pourzand, A., Tajaddini, A., Pirouzpanah, S., Asghari-Jafarabadi, M., Samadi, N., Ostadrahimi, A. R., & Sanaat, Z. (2018). Erratum: associations between dietary allium vegetables and risk of breast cancer: A hospital-based matched case-control study. Journal of Breast Cancer, 21(2), 231. https://doi.org/10.4048/jbc.2018.21.2.231
• Putnik, P., Gabrić, D., Roohinejad, S., Barba, F. J., Granato, D., Mallikarjunan, K., Lorenzo, J. M., & Kovačević, D. B. (2019). An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties. Food Chemistry, 276, 680-691. https://doi.org/10.1016/j.foodchem.2018.10.068
• Ruiz-Jimenez, J. M., Zapata, P. J., Serrano, M., Valero, D., Martinez-Romero, D., Castillo, S., Guillen, F. (2014). Effect of oxalic acid on quality attributes of artichokes stored at ambient temperature. Postharvest Biology and Technology, 95, 60-63. https://doi.org/10.1016/j.postharvbio.2014.03.015
• Salk, A., Arın, L., Deveci, M., Polat, S. (2008). Special vegetable cultivation. Onur Press, Türkiye.
• Serna-Escolano, V., Gimenez, M. J., Castillo, S., Valverde, J. M., Martinez-Romero, D., Guillen, F., Serrano, M., Valero, D., & Zapata, P. J. (2021). Preharvest treatment with oxalic acid improves postharvest storage of lemon fruit by stimulation of the antioxidant system and phenolic content. Antioxidants, 10(6), 963. https://doi.org/10.3390/antiox10060963
• Siddiqui, M. W., & Rahman, M. S. (2015). Minimally processed foods: Technologies for safety, quality, and convenience. Springer Cham., Switzerland.
• Suttirak, W., & Manurakchinakorn, S. (2010). Potential application of ascorbic acid, citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables. Walailak Journal of Science and Technology, 7(1), 5-14.
• Toivonen, P. M., & Brummell, D.A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1-14. https://doi.org/10.1016/j.postharvbio.2007.09.004
• Tsouvaltzis, P., Gerasopoulos, D., & Siomos, A. S. (2007). Effects of base removal and heat treatment on visual and nutritional quality of minimally processed leeks. Postharvest Biology and Technology, 43(1), 158-164. https://doi.org/10.1016/j.postharvbio.2006.08.004
• Türk, R., Tuna Güneş, N., Erkan, M., Koyuncu M. A. (2017). Bahçe ürünlerinin muhafazası ve pazara hazırlanması. SOMTAD Yayınlar Ders Kitabı No: 1, Antalya, Türkiye.
• Türkiye İstatistik Kurumu (TÜİK), 2024. Bitkisel üretim istatistikleri. Erişim tarihi: 03.04.2024 https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr Vandekinderen, I., Van Camp, J., Devlieghere, F., Ragaert, P., Veramme, K., Bernaert, N., Denon, Q., & De Meulenaer, B. (2009). Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach. Innovative Food Science & Emerging Technologies, 10(3), 363-373. https://doi.org/10.1016/j.ifset.2009.02.002
• Yousuf, B., Qadri, O. S., & Srivastava, A. K. (2018). Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. LWT - Food Science and Technology, 89, 198-209. https://doi.org/10.1016/j.lwt.2017.10.051