Comparison of Physicochemical Properties of Some Raisin Varieties for Sale in Midyat District of Mardin Province and Beşiri District of Batman Province

Abstract

In the study, raisin samples purchased randomly from the public markets in Midyat district of Mardin province and Beşiri district of Batman province were used. According to the statements of the marketing authors, they obtained raisins from the Bineteti, Kerküş, Zeyti and Mazruna grape varieties they grew themselves by naturally drying them in the sun without using a solution of potasa. In Bineteti variety, two samples from Midyat and three samples from Beşiri; in Kerküş variety, three samples from Midyat and two from Beşiri; in Zeyti variety, four samples from Midyat and three samples from Beşiri; in Mazruna variety, one samples from Midyat and one samples from Beşiri, physical and chemical analyzes were carried out on a total of 19 samples, and the varieties were compared among themselves. From physical analysis in raisin samples, 100 berry weight, number of berry per 100 g, average berry width, average berry size, average number of seeds, average seed weight, berry skin color, Chroma value (∆C) and hue angle parameters were investigated. From chemical analysis, pH, water soluble dry matter content (TSSC), maturity index, water content, ash content, specific gravity and total acidity parameters were examined. In the light of the observations made and the findings obtained in the study, it was determined that the provisions of the horizontal legislation of the Turkish Food Codex were not complied with, and that appropriate storage and marketing conditions were not provided. For this reason, a vertical food codex should be established for the Turkish Food Codex raisin production and marketing as soon as possible and the controls in accordance with the communiqué should be meticulously ensured.

Keywords

• Raisin
• Physical analysis
• Chemical analysis
• Color parameters

Midyat/Mardin ve Beşiri/Batman İlçelerinde Satışa Sunulan Bazı Kuru Üzüm Çeşitlerinin Fizikokimyasal Özelliklerinin Karşılaştırılması

Abstract

Çalışmada, Mardin ili Midyat ilçesi ve Batman ili Beşiri ilçesindeki halka açık satış noktalarından rastgele satın alınan kuru üzüm örnekleri kullanılmıştır. Kuru üzüm üretimini bizzat kendi yetiştirdikleri Bineteti, Kerküş, Zeyti ve Mazruna üzüm çeşitlerinden potasa eriği kullanılmadan doğal olarak güneşte kurutarak elde etmişlerdir. Bineteti çeşidinde Midyat’tan iki ve Beşiri’den üç örnek; Kerküş çeşidinde Midyat’tan üç ve Beşiri’den iki örnek; Zeyti çeşidinde Midyat’tan dört ve Beşiri’den üç örnek; Mazruna çeşidinde Midyat’tan bir ve Beşiri’den bir örnek olmak üzere toplam 19 numunede fiziksel ve kimyasal analizler yapılmış ve çeşitler kendi aralarında karşılaştırılmıştır. Kuru üzüm örneklerinde fiziksel analizlerinden 100 tane ağırlığı, 100 g’daki tane sayısı, ortalama tane eni, ortalama tane boyu, ortalama çekirdek sayısı, ortalama çekirdek ağırlığı, tane kabuk rengi, Kroma değeri (∆C) ve hue açısı parametrelerine bakılmıştır. Kimyasal analizlerden ise pH, suda çözünür kuru madde miktarı (SÇKM), olgunluk indisi, su miktarı, kül miktarı, özgül ağırlık ve toplam asitlik parametrelerine bakılmıştır. Çalışmada yapılan gözlemler ve elde edilen bulgulara ışığında, Türk Gıda Kodeksinin yatay mevzuat hükümlerine uyulmadığı, uygun depolama ve pazarlama koşullarının sağlanmadığı tespit edilmiştir. Bu nedenle, en kısa zamanda Türk Gıda Kodeksi kuru üzüm üretimi ve pazarlaması için dikey gıda kodeksi oluşturulmalı ve tebliğe uygun kontroller titizlikle sağlanmalıdır.

Keywords

• Kuru üzüm
• Fiziksel analiz
• Kimyasal analiz
• Renk parametreleri

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