Eşme ayvasının soğukta muhafazası esnasında ortaya çıkan kalite faktörlerindeki değişimler
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Date
2000-07-26
Authors
Şen, Arzu
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, 0±1 °C sıcaklık ve % 85-90 oransal nem koşullarında muhafaza edilen Eşme çeşidi ayva meyvelerinde başlangıçtan itibaren 30 gün ara ile (0., 30., 60., 90., 120., 150., 180., 210., 240. ve 270.) ve (0., 30., 60., 90., 120., 120+7); 270+3, 270+6, 270+9 günlük raf ömrü süreleri sonunda fiziksel ve kimyasal kalite kriterlerine ait ağırlık kaybı, meyve eti sertliği, suda çözünebilir kuru madde, toplam şeker, titre edilebilir asit, pH, kalsiyum, potasyum, tanen, pektin, kahverengileşme derecesi, fenolik madde ve meyve rengi değişimleri ve pektinesteraz aktivitesinde meydana gelen değişimler incelenmiştir. Pektin esteraz ve poligalakturanaz enzimlerinin pektinin glikozidik bağlarına etki ederek pektini parçalaması sonucu meyve eti sertliğini azalttığı ileri sürülmektedir. Bilindiği gibi pektin maddeleri, primer hücre duvarlarının ve hücreleri birbirine bağlayan orta lamellerin temel maddesi olarak kabul edilmektedir. Çalışmamızda da, olgunluğun ilerlemesiyle birlikte meyvelerin pektin değerlerinde meydana gelen azalışlara paralel olarak meyve eti sertlik değerlerinde de azalmalar belirlenmiştir. Yapılan bu araştırmada; ayvaların 0±1 °C sıcaklık ve % 85-90 nispi nem koşullarındaki muhafazalarında, 120. günden sonra meyve etinde kahverengileşmelerin ortaya çıkmaya başladığı ve belirtilen koşullarda meyvelerin 270 günlük muhafazalarının kalite kayıplarını önemli ölçüde arttırdığı gözlenmiştir.
In this study, changes in physical and chemical quality criteria such as fruit flesh firmness, water soluble solids, total sugar, titratable acidity, pH, calcium, potassium, tannin, pectin, browning degree, phenolic substances, fruit colour, pectinesterase activity and weight loss were examined in the fruits of quince ev. Eşme stored under 0±1 °C temperature and 85-90 % relative humidity conditions; examinations were made at 30 day intervals from the beginning of storage (0., 30., 60., 90., 120., 150., 180., 210., 240., 270. days) and (0., 30., 60., 90., 120., 120+7 days); at the end of 270+3, 270+6, 270+9 days of shelf life periods. It was suggested that pectin esterase and polygalacturonase enzymes decreased the fruit flesh firmness by disintegrating the pectin via affecting the glucocid bonds of pectin. As usually known, pectic materials are considered as the basic constituents of primary cell was and of middle lamella which bind the cells. Also, in our study, reductions were determined in fruit flesh firmness values in accordance with the reductions occured in the pectin values of fruit due to the proceeding ripeness. In our study, it was observed that browning of fruit flesh appeared after 120 days, during the storage of quinces at 0±1 °C temperature and 85-90 % relative humidity conditions; and that the storage of fruits for 270 days under the above conditions significantly increased the quality losses.
In this study, changes in physical and chemical quality criteria such as fruit flesh firmness, water soluble solids, total sugar, titratable acidity, pH, calcium, potassium, tannin, pectin, browning degree, phenolic substances, fruit colour, pectinesterase activity and weight loss were examined in the fruits of quince ev. Eşme stored under 0±1 °C temperature and 85-90 % relative humidity conditions; examinations were made at 30 day intervals from the beginning of storage (0., 30., 60., 90., 120., 150., 180., 210., 240., 270. days) and (0., 30., 60., 90., 120., 120+7 days); at the end of 270+3, 270+6, 270+9 days of shelf life periods. It was suggested that pectin esterase and polygalacturonase enzymes decreased the fruit flesh firmness by disintegrating the pectin via affecting the glucocid bonds of pectin. As usually known, pectic materials are considered as the basic constituents of primary cell was and of middle lamella which bind the cells. Also, in our study, reductions were determined in fruit flesh firmness values in accordance with the reductions occured in the pectin values of fruit due to the proceeding ripeness. In our study, it was observed that browning of fruit flesh appeared after 120 days, during the storage of quinces at 0±1 °C temperature and 85-90 % relative humidity conditions; and that the storage of fruits for 270 days under the above conditions significantly increased the quality losses.
Description
Keywords
Ayva, Pektin, Meyve eti kahverengileşmesi, Muhafaza, Quince, Internal browning, Pectin, Storage
Citation
Şen, A. (2000). Eşme ayvasının soğukta muhafazası esnasında ortaya çıkan kalite faktörlerindeki değişimler. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.