Farklı kestane türlerinde bazı enzim aktiviteleri üzerine modifiye atmosfer ve kontrollü atmosfer koşullarının etkisi
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Date
2016-07-14
Authors
Yaldız, Erman
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Publisher
Uludağ Üniversitesi
Abstract
Kestane, ülkemiz meyveleri arasında önemli yer tutmaktadır. Kestanenin besin öğeleri; kestane türüne, çeşidine, yetiştiği ekolojik şartlara göre değiştiği gibi uygulanan işleme teknolojilerine göre de değişiklikler gösterir. Tepkimelerin oluşmasından sorumlu enzimler de bu değişikliklerden etkilenmektedir. Farklı modifiye atmosfer ve kontrollü atmosfer koşullarında muhafaza edilmiş Osmanoğlu ve Sarıaşlama kestane çeşitlerindeki enzimatik değişimler kestane için önemli olmaktadır. Araştırmamızda, değişik atmosferik koşullar altında bazı enzimlerin aktivitesindeki değişikliklerin ortaya konması amaçlanmıştır. Kestane örnekleri, Bursa ilinin Cumalıkızık mevkiinden hasat edildi. Elde edilen kestaneler, ağzı kapaklı plastik kasalarda hasat sonrası Fizyoloji Laboratuvarı'na getirildi. Kestaneler 100'er g'lık ambalajlar içerisinde daha önceden 0oC %90 nispi nem olarak ayarlanan soğuk hava deposuna alındı. Depoda bu koşullar altında 5 ay muhafaza edildi. Modifiye atmosfer(MA) koşulları için polietilen poşetler kullanılırken kontrollü atmosfer (KA) koşulları için 20lt'lik sızdırmaz variller kullanıldı. Gerekli homojenizasyon işlemlerinden sonra elde edilen homojenatlar, enzim kaynağı olarak kullanıldı. Sonuç olarak, katalaz (CAT) enzim aktivitelerinin en düşük seviyelerde Sarıaşlama kestane türü için normal atmosfer (NA) koşullarında soğuk su uygulamasında, Osmanoğlu kestane türü için ise NA koşullarında kontrol grubu uygulamasında olduğu gözlendi. Bununla birlikte APX enzim aktivilerinin ise en düşük seviyelerde Sarıaşlama kestane türü için modifiye atmosfer (MA) koşullarında 50μ kalınlığında vakumlu torba ile yapılan kontrol grubu uygulamasında, Osmanoğlu kestane türü için MA koşullarında 65μ kalınlığında vakumsuz torba ile yapılan soğuk su uygulamasında olduğu gözlendi.
The chestnut occupies a significant position among fruits of Turkey. Nutritional elements of a chestnut may differ not only due to its kind, variety and ecological conditions where it's grown, but also due to processing technologies applied. Enzymes, contributing to reaction-eliciting, are affected by these changes as well. Enzymatic changes play a critical role for the quality of two kinds of chestnuts, Osmanoğlu and Sarıaşlama, which are stored in different modified and controlled atmospheric conditions. The study aims to examine the changes in enzyme activities under different atmospheric conditions. The study samples were harvested from the province, Cumalıkızık, near the city of Bursa in Turkey. All study chestnuts were kept in reserved plastic containers and carried to physiology laboratory after the harvest. The chestnuts were packed into 100gram bags and placed into cold storage room with 0 °C heat and 90 percent relative humidity, where they were kept for 5 months under these circumstances. For modified atmospheric (MA) conditions, polyethylene bags were preferred whereas seal barrels with 20lt capacity were used for controlled atmospheric (CA) conditions. The resulting homogenates, obtained from required homogenization steps, were used as enzyme sources. In conclusion, it was observed that the catalase enzyme (CAT) activities were lower in Sarıaşlama chestnut in cold water application under normal atmospheric (NA) conditions and in Osmanoğlu chestnut in control group application under the same conditions. However, it was also observed that the ascorbate peroxidase (APX) enzyme activities under modified atmospheric conditions (MA) were lower in control group application of Sarıaşlama chestnut which was placed into vacuum bags with 50μ thicknessand in cold water application of Osmanoğluchestnut placed into non-vacuum bags with 65μ thickness.
The chestnut occupies a significant position among fruits of Turkey. Nutritional elements of a chestnut may differ not only due to its kind, variety and ecological conditions where it's grown, but also due to processing technologies applied. Enzymes, contributing to reaction-eliciting, are affected by these changes as well. Enzymatic changes play a critical role for the quality of two kinds of chestnuts, Osmanoğlu and Sarıaşlama, which are stored in different modified and controlled atmospheric conditions. The study aims to examine the changes in enzyme activities under different atmospheric conditions. The study samples were harvested from the province, Cumalıkızık, near the city of Bursa in Turkey. All study chestnuts were kept in reserved plastic containers and carried to physiology laboratory after the harvest. The chestnuts were packed into 100gram bags and placed into cold storage room with 0 °C heat and 90 percent relative humidity, where they were kept for 5 months under these circumstances. For modified atmospheric (MA) conditions, polyethylene bags were preferred whereas seal barrels with 20lt capacity were used for controlled atmospheric (CA) conditions. The resulting homogenates, obtained from required homogenization steps, were used as enzyme sources. In conclusion, it was observed that the catalase enzyme (CAT) activities were lower in Sarıaşlama chestnut in cold water application under normal atmospheric (NA) conditions and in Osmanoğlu chestnut in control group application under the same conditions. However, it was also observed that the ascorbate peroxidase (APX) enzyme activities under modified atmospheric conditions (MA) were lower in control group application of Sarıaşlama chestnut which was placed into vacuum bags with 50μ thicknessand in cold water application of Osmanoğluchestnut placed into non-vacuum bags with 65μ thickness.
Description
Keywords
CastaneasativaMill, Katalaz, AskorpatProksidaz, Depolama, Catalase, AscorbatePeroxidase, Storage
Citation
Yaldız, E. (2016). Farklı kestane türlerinde bazı enzim aktiviteleri üzerine modifiye atmosfer ve kontrollü atmosfer koşullarının etkisi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.