Minimum işlenmiş 'Red Globe' ve 'Alphonse Lavallee' üzüm çeşitlerinde farklı dozlarda sodyum aljinat uygulamasının muhafaza süresince kalite özelliklerine etkileri
Yükleniyor...
Dosyalar
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Taze kesilmiş ürünlerde fiziksel işlemler sonucunda enzimatik kararmanın artması, su kaybı, tekstürün bozulması, hızlı mikrobiyal bozulmalar, istenmeyen tat ve aromaların oluşması kaliteyi ve raf ömrünü etkilemektedir. Minimal işlenmiş meyve ve sebze üretiminde de besin kalitesinin kaybedilmeden işlenmesi ve tüketici için yeterli bir raf ömrünün sağlanabilmesi en önemli amaçlardır. Üzümler hasatta depolama sürecinde ve dağıtım sırasında çok hassastır. Özellikle depolama süresince çürüme, ağırlık kaybı ve besin içeriğinde bozulma nedeniyle sofralık üzümler düşük raf ömrüne sahip ve çabuk bozulabilir klimakterik olmayan ürünlerdir. Yenilebilir filmler meyveyi dışarıdan bir film gibi sararak ürünün oksijen ile temasını kesmekte, polifenol oksidaz enziminin faaliyetini yavaşlatmakta ve dehidrasyonu geciktirerek, nem, oksijen ve karbondioksite karşı seçici bir bariyer sağlamaktadır. Aynı zamanda solunumu baskılayarak, dokusal kaliteyi geliştirerek, uçucu aroma bileşiklerini korumaya yardımcı olmakta ve mikrobiyal gelişimi azaltarak ürünlerin bozulmadan korunmasını sağlamaktadır. Ancak her film ya da formülasyon her ürün için aynı özellik göstermemektedir. Bu nedenle farklı formülasyonlarda farklı meyveler için kaplama çalışmaları yapılmaktadır. Denizdeki kahverengi alglerden türetilen bir polisakkarit olan aljinat, benzersiz kolloidal özellikleri ve kalsiyum gibi çok değerli metal katyonları ile reaksiyona girerek güçlü jeller ve çözünmeyen polimerler oluşturma kabiliyeti nedeniyle yenilebilir filmler yapımında baskın olmuştur. Bu çalışmada minimum işlenmiş 'Alphonse Lavallée' ve 'Red Globe' üzüm çeşitlerinde farklı dozlarda sodyum aljinat uygulamasının muhafaza süresince kalite özelliklerine etkileri incelenmiştir. Yapılan değerlendirmeler sonucunda %0.25, %0.5, %1.0 sodyum aljinat uygulamalarının soğukta depolama koşullarında kontrole kıyasla tane kalite özelliklerini korumada etkili olduğu belirlenmiştir. Ağırlık kaybının azaltılması, tane rengini koruma, kabuk yırtılma direnci, titre edilebilir asit değeri, görsel kalite, toplam fenolik madde ve antioksidan değerlerindeki azalışı geciktirmede etkili olduğu belirlenmiştir. Ayrıca uygulamalar SÇKM miktarındaki artışı geciktirmede ve görsel kalitenin korunmasında etkili olmuştur. Uygulamaların meyve kalitesine etkisi kalite özelliklerine göre değişirken %1.0 sodyum aljinat uygulamasının daha etkili olduğu belirlenmiştir.
In fresh cut products, increased enzymatic browning, deterioration of texture, water loss, acceleration of microbial spoilage, formation of undesirable tastes and aromas as a result of physical processes affect shelf life and quality. In the production of minimally processed fruits and vegetables, the most important goals are to process them without losing their nutritional quality and to provide an adequate shelf life for the consumer. Grapes are very sensitive produces at harvest, storage and distribution. Table grapes are easily perishable, non-climacteric produces with a low shelf life due to decay, weight loss and nutrient degradation especially during storage. Edible films wrap the fruit like a film from the outside, cut off the produce's contact with oxygen, slow down the activity of the polyphenol oxidase enzyme, and delay dehydration, providing a selective barrier against moisture, oxygen and carbon dioxide. At the same time, it helps to protect volatile aroma compounds by suppressing respiration, improving textural quality, and reducing microbial growth, ensuring products are protected from spoilage. However, not every film or formulation has the same properties for every product. For this reason, coating studies are carried out in different formulations and for different fruits. Alginate, a polysaccharide derived from marine brown algae, has dominated making edible films due to its unique colloidal properties and ability to react with polyvalent metal cations such as calcium to form strong gels and insoluble polymers. In this study, the effects of different doses of sodium alginate treatment on the quality properties of minimally processed 'Alphonse Lavallée' and 'Red Globe' grape varieties will be investigated during storage. As a result of the evaluations, it was determined that 0.25%, 0.5%, 1.0% sodium alginate treatments were effective in preserving berry quality characteristics compared to control during cold storage. It has been determined that it is effective in reducing weight loss, preserving berry color, Skin rupture force, titratable acidity, visual quality, delaying the decrease in total phenolic content and antioxidant activity. In addition, the applications were effective in delaying the increase in the amount of SSC and preserving visual quality. While the effect of treatments on berry quality varies according to quality characteristics, it was determined that 1.0% sodium alginate treatments was more effective.
In fresh cut products, increased enzymatic browning, deterioration of texture, water loss, acceleration of microbial spoilage, formation of undesirable tastes and aromas as a result of physical processes affect shelf life and quality. In the production of minimally processed fruits and vegetables, the most important goals are to process them without losing their nutritional quality and to provide an adequate shelf life for the consumer. Grapes are very sensitive produces at harvest, storage and distribution. Table grapes are easily perishable, non-climacteric produces with a low shelf life due to decay, weight loss and nutrient degradation especially during storage. Edible films wrap the fruit like a film from the outside, cut off the produce's contact with oxygen, slow down the activity of the polyphenol oxidase enzyme, and delay dehydration, providing a selective barrier against moisture, oxygen and carbon dioxide. At the same time, it helps to protect volatile aroma compounds by suppressing respiration, improving textural quality, and reducing microbial growth, ensuring products are protected from spoilage. However, not every film or formulation has the same properties for every product. For this reason, coating studies are carried out in different formulations and for different fruits. Alginate, a polysaccharide derived from marine brown algae, has dominated making edible films due to its unique colloidal properties and ability to react with polyvalent metal cations such as calcium to form strong gels and insoluble polymers. In this study, the effects of different doses of sodium alginate treatment on the quality properties of minimally processed 'Alphonse Lavallée' and 'Red Globe' grape varieties will be investigated during storage. As a result of the evaluations, it was determined that 0.25%, 0.5%, 1.0% sodium alginate treatments were effective in preserving berry quality characteristics compared to control during cold storage. It has been determined that it is effective in reducing weight loss, preserving berry color, Skin rupture force, titratable acidity, visual quality, delaying the decrease in total phenolic content and antioxidant activity. In addition, the applications were effective in delaying the increase in the amount of SSC and preserving visual quality. While the effect of treatments on berry quality varies according to quality characteristics, it was determined that 1.0% sodium alginate treatments was more effective.
Açıklama
Anahtar Kelimeler
Üzüm, Minimal İşleme, Muhafaza, Kalite, Sodyum Aljinat, Grape, Minimally Processed, Storage, Quality, Sodium Alginate
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Aslan M. K., (2024). Minimum İşlenmiş 'Red Globe' ve 'Alphonse Lavallee' Üzüm Çeşitlerinde Farklı Dozlarda Sodyum Aljinat Uygulamasının Muhafaza Süresince Kalite Özelliklerine Etkileri. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
