Bazı ön uygulamaların ve modifiye atmosferde paketleme (MAP)'nin taze ve tüketime hazır (fresh-cut) Alphonse Lavallée üzüm çeşidinin kalitesi üzerine etkileri
Loading...
Files
Date
2011
Authors
Çelikkol, Işıl
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, Bursa civarında yaygın olarak yetiştirilen Alphonse Lavallée üzüm çeşidinin tüketime hazır ürün (fresh-cut)'a uygun olup olmadığı belirlenmeye çalışılmıştır. Bu amaçla, hasat edilen salkımlar 3?7 taneli çiltim olacak şekilde kesilerek, tüketime hazır (fresh-cut) hale getirilmiştir. Ürün üzerindeki mikroorganizma yükünü azaltmak ve pestisitlerden arındırmak için ise; üzüm çiltimlerine, 8 dakikalık sürelerle; sıcak su (45 oC) ve ClO2 [chlorine dioxide (70 ppm)] ve kontrol olarak saf su uygulamaları yapılmıştır.Hazırlanan örnekler 1 pasif (kontrol)ve 2 aktif olmak üzere 3 faklı modifiye atmosfer paketi (MAP) oluşturularak polipropilen kap içerisinde çift yönlü gerdirilmiş polipropilen (BOPP) film ile birlikte ambalajlanmıştır. 14 gün süreyle 4±1°C de muhafaza edilerek ürünün raf ömrü belirlenmeye çalışılmıştır. 0, 7 ve 14 gün aralıklarla alınan örneklerde; rutin analizler (SÇKM, pH, TA, toplam şeker, ağırlık kaybı, renk), MAP içerisindeki CO2-O2 değişimi, mikroorganizma sayısı ve duyusal analiz değerleri incelenmiştir Bitkilerde yer alan ve antioksidan etkili fenolik maddelerin [FA, KA, p-KA, GA, EA, Kh] ve flavonoitlerin [Ku, M, Rh, Ek, Gk, EGk] belirlenmesinde sıvı kromatografisinden (LC-DAD); pestisit tayininde GC-ECD ve GC-NPD'den ve ayrıca mum tabakasının yüzey yapısının incelenmesinde taramalı (scanning) elektron mikroskopisi (SEM)'den yararlanılmıştır.Sonuç olarak, 14 günlük muhafaza süresi ve uygulamalara bağlı olarak tane yüzeyinde mum kristallerinin eridiği, kutin tabakasının üzerine çöktüğü ve tane yüzeyinde düz satıhlar oluştuğu gözlenmiştir. Sıcak su ve ClO2 (chlorine dioxide) uygulamaları tane yüzeyindeki toplam mikroorganizma, fungus, bakteri populasyonunda düşüşe neden olmuştur. Ayrıca denemenin MAP3 ve ClO2 uygulaması toplam mikroorganizma, fungus, bakteri populasyonu açısından en iyi sonucu vermiştir. ClO2 `in MAP ile kombine edilerek uygulanmasının tüketime hazır (fresh-cut) Alphonse Lavallée üzüm çeşidinde hasat sonrası görülen hastalıkların engellenmesinde etkili oldukları bulunmuştur. Ayrıca çalışmada, antioksidan etkili fenolik maddelerden; GA, KA, p-KA ve EA belirlenirken, K ve FA, flavanoitlerden; Ku, Ek, Gk, EGk ve Rh belirlenememiştir.
In this study, it is determined whether Alphonse Lavallée grape cultivar grown in Bursa region, suitable for fresh-cut process. Harvested grape bunches were cut for small clusters with 3-7 berries. In order to decrease microorganism population and to purify from the pesticides; hot water (45°C), ClO2 [chlorine dioxide (70 ppm)] and distilled water (as control) treatments were applied for 8 minutes.Minimally processed samples were packaged with biaxially oriented polypropylene (BOPP) film and polypropylene (PP) plate under three different (1 passive, 2 active) modified atmosphere conditions. Packed samples stored at 4±1°C for 14 days to define shelf-life. Samples were taken at 0, 7 and 14th days and changes in quality losses as defects, weight loss, soluble solids, titratable acidity, pH, CO2-O2 concentrations in the packages were recorded and microorganism population and sensory changes were investigated. Quantity changes in phenolic acids (ellagic acid, ferulic acid, caffeic acid, p-coumaric acid, gallic acid) and flavanoles (quercetin,epicathechin,epigallocathechin, rutin hidrat) were determined by LC-DAD (Liquid Chromatography Diode Array Dedector). The pesticides were detected by GC-ECD and GC-NPD. In addition, surface wax structure was studied with SEM (Scan Electron Microscopy).As a result, waxy crystal weakened, fell down on cuticle layer, and formed smooth surfaces on grape berries surface depending on the fourteen days storage period and applications. Hot water (45°C) and chlorine dioxide (70 ppm) treatments reduced the total number of microorganisms, fungi and bacteria populations on the surface of the berries. Chlorine dioxide and MAP3 combination was the most effective treatment in reducing the total number of microorganisms, fungi and bacteria populations on the minimally processed Alphonse Lavallée grape cultivar. In addition, GA, KA, p-KA and EA can be detected as phenolic compounds however, K and FA, Ku, Ek, Gk, EGk and Rh not detected.
In this study, it is determined whether Alphonse Lavallée grape cultivar grown in Bursa region, suitable for fresh-cut process. Harvested grape bunches were cut for small clusters with 3-7 berries. In order to decrease microorganism population and to purify from the pesticides; hot water (45°C), ClO2 [chlorine dioxide (70 ppm)] and distilled water (as control) treatments were applied for 8 minutes.Minimally processed samples were packaged with biaxially oriented polypropylene (BOPP) film and polypropylene (PP) plate under three different (1 passive, 2 active) modified atmosphere conditions. Packed samples stored at 4±1°C for 14 days to define shelf-life. Samples were taken at 0, 7 and 14th days and changes in quality losses as defects, weight loss, soluble solids, titratable acidity, pH, CO2-O2 concentrations in the packages were recorded and microorganism population and sensory changes were investigated. Quantity changes in phenolic acids (ellagic acid, ferulic acid, caffeic acid, p-coumaric acid, gallic acid) and flavanoles (quercetin,epicathechin,epigallocathechin, rutin hidrat) were determined by LC-DAD (Liquid Chromatography Diode Array Dedector). The pesticides were detected by GC-ECD and GC-NPD. In addition, surface wax structure was studied with SEM (Scan Electron Microscopy).As a result, waxy crystal weakened, fell down on cuticle layer, and formed smooth surfaces on grape berries surface depending on the fourteen days storage period and applications. Hot water (45°C) and chlorine dioxide (70 ppm) treatments reduced the total number of microorganisms, fungi and bacteria populations on the surface of the berries. Chlorine dioxide and MAP3 combination was the most effective treatment in reducing the total number of microorganisms, fungi and bacteria populations on the minimally processed Alphonse Lavallée grape cultivar. In addition, GA, KA, p-KA and EA can be detected as phenolic compounds however, K and FA, Ku, Ek, Gk, EGk and Rh not detected.
Description
Keywords
Modified atmosphere packaging (MAP), Minimally processed (fresh-cut) products, Liquid chromatography electrospray ionizationmass spectrometry (LC-ESI), Scanning electron microscopy (SEM), Phenolic compounds, Surface wax structure (epicuticular wax), Modifiye atmosfer paketleme (MAP), Taze ve tüketime hazır ürün (fresh-cut), Sıvı kromatografisi-diode array dedector (LC-DAD), Taramalı [scanning] elektron mikroskop (SEM), Fenolik bileşikler, Yüzey mumu
Citation
Işıl, Ç. (2011). Bazı ön uygulamaların ve modifiye atmosferde paketleme (MAP)'nin taze ve tüketime hazır (fresh-cut) Alphonse Lavallée üzüm çeşidinin kalitesi üzerine etkileri. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.