Eşme ayvasında (Cydonia vulgaris cv. Eşme) depolama süresince meydana gelen meyve eti kahverengileşmesinin nedenleri üzerine bir araştırma
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Date
1993-10-01
Authors
Memiçoğlu, Muhammet
Journal Title
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Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada, Eşme ayva çeşidi (Cydonia vulgaris cv. Eşme) meyvelerinde depolama süresince meydana gelen ve fizyolojik bir zararlanma olan meyve eti kahverengileşmesine farklı ekolojik koşulların ve derim zamanının etkileri depolama süresiyle ilişkili olarak incelenmiştir. Bu amaçla, farklı yükseklikte ve farklı yörede belirlenen bahçelerden meyveler sağlanmıştır. 1. Ekoloji alçak rakımlı, 2. ekoloji yüksek rakımlı bahçeleri ifade etmektedir. Ayvalar 1. ve 2. ekoloji olarak belirlenen bahçelerden, üç farklı zamanda (erken, orta dönem ve geç derim) derilerek, ortam sıcaklığı 0±0.5 °C ve hava nisbi nemi % 85±5 olan soğuk hava biriminde 6 ay süreyle muhafaza edilmişlerdir. Muhafaza süresince; pH değeri, solunum hızı ve ağırlık kaybının arttığı; titre edilebilir asitlik, askorbik asit, PE aktivitesi ve meyve eti sertliğinin azaldığı; SÇKM'nin önce arttığı daha sonra ise azalmaya başladığı belirlenmiştir. Meyve eti kahverengileşme oranı ise, geç derilen meyvelerde % 85, orta dönemde derilenlerde % 37.5 olmuştur. Bununla birlikte, erken derim meyvelerinde kahverengileşme olmamıştır. Tüm meyve gruplarının genel ortalaması olarak; muhafaza süresinin sonunda yüksek rakımlı bahçenin meyveleri % 43.3 ve alçak rakımlı bahçenin meyveleri % 38.3 oranında kahverengileşme göstermiştir.
Muhafazanın başlangıcında; en iyi yeme kalitesini geç derim meyveleri verirken, depolamanın sonunda en iyi yeme kalitesi erken derilen meyvelerde belirlenmiştir. Sonuçta; farklı ekolojik koşulların ve derim zamanının, Eşme ayvasında meyve eti kahverengileşmesine ve yeme kalitesine etkide bulunduğu belirlenmiştir. Derim zamanının gecikmesi, kahverengileşme oranını artırmış, ancak muhafazanın başlangıcında yeme kalitesini yükseltmiştir. Erken derim ise, başlangıç aşamasında yeme kalitesini düşürmüş ve sonrasında gözlenen yükseliş uzun süreli olmuştur. Ekolojik koşul olarak, yüksek rakımlı bahçede yetişen ayvalarda kahverengileşme oranı artarken; yeme kalitesi alçak rakımlı bahçeye göre daha az düzeyde
belirlenmiştir.
In this study, the effects of different ecologial conditions and different harvest times on fruit flesh browning of guince cv. Eşme (Cydonia vugaris cv. Eşme), a physiological disorder occuring during storage period was investigated in relation to storage period. With this pupose the fruits were provided from orchards at ı different elevation and different localities. The orchard from the low elavation was considered as the 1 st: ecology, and the orchard from the high elevation was considered as the 2 nd: ecology. The fruits were harvested from the first or second ecology orchards at three different times (early harvest, mid- season harvest and late harvest) and stored for 6 months in the cold storage unit with temperature of 0±0.5 C and relative humidity of 85+5 % pH, respiration rate and weight losses increased, titratable acidity, ascorbik acid, PE activities and fruit firmnes reduced, during the storage period. Solible solids increased at the beginning of the storage , later ıt reduced. The browning rate of fruit flesh observed 85 % in late harvest and 37.5 % in mid- season harvest. It isn't observed flesh browning in the early harvest. As the general avarage of ali fruit crops, the fruits which is harvested from low elevation orchard showed 43.3 % flesh browning rate and harvested in the high elevation orchard showed 38.3 % browning rate at the and of the storage period. At the beginning of the storage; the best eating guality is obtained in the late harvest fruits. At the end of the storage the best eating guality was indicated in the early harvested fruits. Conseguently: It is indicated that the different ecologies and harvest times affected flesh browning and eating guality. The late harvest increased flesh browning rate, at the same time it increased the eating guality at the beginning of the storage early harvest reduced eating guality at the beginning stage and later observed increase has been longthermed As ecologial condition; in guince which are grown in high elevation orchard the browning rate increased, while eating guality is indicated as the lowest lovel compared with low elevation orchard.
In this study, the effects of different ecologial conditions and different harvest times on fruit flesh browning of guince cv. Eşme (Cydonia vugaris cv. Eşme), a physiological disorder occuring during storage period was investigated in relation to storage period. With this pupose the fruits were provided from orchards at ı different elevation and different localities. The orchard from the low elavation was considered as the 1 st: ecology, and the orchard from the high elevation was considered as the 2 nd: ecology. The fruits were harvested from the first or second ecology orchards at three different times (early harvest, mid- season harvest and late harvest) and stored for 6 months in the cold storage unit with temperature of 0±0.5 C and relative humidity of 85+5 % pH, respiration rate and weight losses increased, titratable acidity, ascorbik acid, PE activities and fruit firmnes reduced, during the storage period. Solible solids increased at the beginning of the storage , later ıt reduced. The browning rate of fruit flesh observed 85 % in late harvest and 37.5 % in mid- season harvest. It isn't observed flesh browning in the early harvest. As the general avarage of ali fruit crops, the fruits which is harvested from low elevation orchard showed 43.3 % flesh browning rate and harvested in the high elevation orchard showed 38.3 % browning rate at the and of the storage period. At the beginning of the storage; the best eating guality is obtained in the late harvest fruits. At the end of the storage the best eating guality was indicated in the early harvested fruits. Conseguently: It is indicated that the different ecologies and harvest times affected flesh browning and eating guality. The late harvest increased flesh browning rate, at the same time it increased the eating guality at the beginning of the storage early harvest reduced eating guality at the beginning stage and later observed increase has been longthermed As ecologial condition; in guince which are grown in high elevation orchard the browning rate increased, while eating guality is indicated as the lowest lovel compared with low elevation orchard.
Description
Keywords
Ayva, Bahçe bitkileri, Cydonia vulgaris, Ekoloji, Hasat zamanı, Kahverengileşme, Soğuk depolama, Quince, Horticultural crops, Ecology, Harvesting date, Browning, Cold storage
Citation
Memiçoğlu, M. (1993). Eşme ayvasında (Cydonia vulgaris cv. Eşme) depolama süresince meydana gelen meyve eti kahverengileşmesinin nedenleri üzerine bir araştırma.Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.