Muhafaza Süresinin ‘Festival’ Çilek Çeşidi Meyvelerinin Bazı Fitokimyasal Bileşimine Etkisi

Yıl 2015, Cilt: 25 Sayı: 2, 105 - 112, 30.05.2015

Ayse Oz Ebru Kafkas

https://doi.org/10.29133/yyutbd.236381

Cited By: 2

Öz

Bu araştırmada, Festival’ çilek çeşidinin meyvelerinde 12 gün süreyle polivenilpropilen (PVPP) ambalajlarda +5°C sıcaklık ve %85-90 oransal nemde muhafaza süresince; fiziksel ve şeker ve organik asit gibi fitokimyasal, değişimleri belirlenmiştir. Muhafaza sonunda, çilek meyvelerinin ortalama ağırlık kaybı ve meyve [L (parlaklık), a* (-yeşil, +kırmızı), b*(-sarı, +mavi) renk değerinde meydana gelen değişimlerin istatistiksel olarak anlamlı olmadığı saptanmıştır. Meyve eti sertliği derim zamanında 2.93 N iken muhafaza sonunda 1.4 N’a düşmüştür. Derim zamanı SÇKM miktarı %11.2 iken muhafaza süresince %9.95’e düşmüştür. Depolama süresinin sonunda, çilek meyve suyunda toplam fenolik madde miktarı 142.55 mg/100mL ve toplam flavonoid madde miktarı ise 26.16 mg/100mL olarak saptanmıştır. ‘Festival’ çilek çeşidi antosiyanin madde miktarında muhafaza süresince düşüşler görülmüş ve muhafaza sonunda 163.71 mg/100mL olarak belirlenmiştir. 

Anahtar Kelimeler

Çilek, Toplam antosiyanin madde, Toplam fenolik madde, Toplam flavonoid madde, Depolama

Determination of The Effects of Storage Time on Physical Parameter and Biochemical Composition of ‘Festival’ Strawberry Cultivar

Öz

In this study strawberry fruit physical quality and phytochemical changes in ‘Festival’ such as, sugar and organic acid content were investigated during 12 days storage period in polivenilpropilen boxes at the +5^oC temperature and 85-90% RH. The fruit mass loss and fruit color [L, a*, b*] changes were not statistically different at end of storage. While fruit firmness was 2.93 N at the harvest time and then it decreased to 1.4 N at the end of storage. Total solible solids content was 11.2% after harvest but it decreased gradually to 9.95% at end of storage. The amount of total phenolic content of strawberry juice and the total amount of flavonoids content were 142.55 mg 100 mL^-1 and 26.16 mg 100 mL^-1, respectively 12^th the day of the storage. Anthocyanin content of ‘Festival’ strawberry decreased during storage and detected as 163.71 mg 100 mL^-1 at the end of storage. The results of the present study showed that ‘Festival’ strawberry variety can be stored without losses of marketable quality for 12 days.

Anahtar Kelimeler

Strawberry, Total anthocyanin content, Total phenolic content, Total flavonoid content, Storage

Kaynakça

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