İnegöl çevresinde yetişen stanley çeşidi siyah eriklerin konserveye işlenmesi üzerinde araştırmalar
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Date
1994-10-27
Authors
Dönmez, Gülçin
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada Bursa'nın İnegöl İlçesi'nde yaygın olarak yetiştiriciliği yapılan Stanley çeşidi erik kullanılmıştır. Böylece üretim miktarı fazla olan bu erik çeşidinin konserveye işlenerek değerlendirilmesi ve kalitenin artırılması amaçlanmıştır. Erikler bütün ve yarım olarak konserveye işlenmiştir. Konservelerde dolgu sıvısı olarak son briks % 18-20 olacak şekilde şurup kullanılmıştır. Şuruba katkı maddesi olarak askorbik asit, sitrik asit, CaCla ve bunların kombinasyonu ilave edilmiştir. Konserveler 720 ml'lik cam kavanozlarda ambalajlandıktan sonra bir dik otoklavda otoklavın kapağı kapatılmadan kaynar su içinde 25 dakika pastörize edilmiştir. örnekler 3 ay süre ile depolanmıştır. Bu sürenin sonunda fiziksel, kimyasal ve duyusal analizleri yapılmıştır. Yapılan analizler sonucunda ; 1. Stanley çeşidi eriklerin meyve etlerinin açık renkte olmasına rağmen lezzetli tatları ve kalite kriterleri açısından konserve yapımına uygun oldukları, 2. Duyusal değerlendirme sonucunda bütün olarak üretilen erik konservelerinin daha çok beğenildikleri, 3. Dolgu sıvısına ilave edilen sitrik asit ve askorbik asidin konservelerin orjinal meyve eti renklerini önemli ölçüde koruduğu, CaCla'ün meyve dokularını sertleştirerek dağılmayı önlediği bulunmuştur.
In this study, plums "cv. Stanley", grown in inegöl, Bursa, were used. The aim was to increase the quality and to evalu ate the valve as canning of this variety cultivated in large quant it ies. The plums were canned as whole and halved fruits. The filling liquid had 18-20 % final brix. The additives used for filling liquid were ascorbic acid, sitric acid, CaCl and their combinations. Pasteurization process was carried out in a vertical autoclave while it was open and boiling water for a period 25 minutes after being filled in to 720 glass jars. The canned plums were stored for 3 months. Ot the end of this period physical, chemical and organoleptic analyses were carried out. The results were given a fallowings. 1 - The Stanley variety, was found to be convenient far- canning as having a nice taste and appropriate quality crite- rias, even though ligth pulp colour. 2 - The organoloptic analyses showed that the plums can ned as whole were the ones must approved. 3 - The canned plums of which ascorbic acid and citric acid were added to the filling liquid, kept the original pulp colour and CaCl has the effect of keeping the fruit in whole as it hardens the texture.
In this study, plums "cv. Stanley", grown in inegöl, Bursa, were used. The aim was to increase the quality and to evalu ate the valve as canning of this variety cultivated in large quant it ies. The plums were canned as whole and halved fruits. The filling liquid had 18-20 % final brix. The additives used for filling liquid were ascorbic acid, sitric acid, CaCl and their combinations. Pasteurization process was carried out in a vertical autoclave while it was open and boiling water for a period 25 minutes after being filled in to 720 glass jars. The canned plums were stored for 3 months. Ot the end of this period physical, chemical and organoleptic analyses were carried out. The results were given a fallowings. 1 - The Stanley variety, was found to be convenient far- canning as having a nice taste and appropriate quality crite- rias, even though ligth pulp colour. 2 - The organoloptic analyses showed that the plums can ned as whole were the ones must approved. 3 - The canned plums of which ascorbic acid and citric acid were added to the filling liquid, kept the original pulp colour and CaCl has the effect of keeping the fruit in whole as it hardens the texture.
Description
Keywords
Bursa-İnegöl, Erik, Konserve, Sert çekirdekli meyveler, Plum, Canned, Stone fruits
Citation
Dönmez, G. (1994). İnegöl çevresinde yetişen stanley çeşidi siyah eriklerin konserveye işlenmesi üzerinde araştırmalar. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.