Citation Number
2
Views
9
Downloands
1
Bu çalışmada ‘Deveci’ armut çeşidinde 1-MCP (methylcyclopropene) uygulamasının farklı depolama sıcaklıklarında etkilerini tespit edebilmek için muhafaza süresince meyve kalitesindeki değişimlerin saptanması amaçlanmıştır. Çalışmada ‘Deveci’ armudu için 625 ppb ve 312,5 ppb 1-MCP uygulama dozları kullanılmıştır. Çalışmanın bir diğer faktörü ise depolama sıcaklığı olmuştur. Bu kapsamda iki farklı depolama sıcaklığı incelenmiştir. Bunlar 2-3 °C, ve 0-1 °C olmuştur. Farklı hasat dönemlerinde, farklı depolama sıcaklığında farklı dozlarda uygulama yapılan meyveler sırasıyla 60, 120 ve 180 gün süreyle depolanmış ve her depolama süresi sonunda 20-22 °C ile %50-60 oransal nem koşullarında 7 gün süreyle raf ömründe tutulmuşlardır. Meyvelerde hasattan sonra ve her depolama ardından raf ömrü süresinden sonra meyve eti sertliği, suda çözünür kuru madde oranı, titre edilebilir toplam asitlik miktarı ve toplam fenolik bileşik içeriği incelenmiştir. Buna ek olarak yumuşak iç bozukluğu ve kabuk yanıklığı oranları takip edilmiştir. Elde edilen sonuçlara göre meyve kalite özellikleri açısından 1-MCP uygulaması, kontrol meyvelerine göre önemli seviyede etkili olmuştur. Meyve kalite özelliklerinin korunumu, 625 ppb dozunda 1-MCP uygulamasıyla üst düzeyde sağlanmıştır. Bunun yanında kalitenin korunumu kapsamında en etkili sonuçlar 0-1 °C sıcaklıkta depolanan meyvelerde saptanmıştır. Buna karşın bu sıcaklıkta 1-MCP uygulanmamış meyvelerde üşüme zararı yüksek sıcaklıkta ise 1-MCP uygulanmış meyvelerde iç kahverengileşmesi meydana gelmiştir.
This study aims to identify changes in the quality of the fruit during the storage period in order to identify the effects of the application of 1-MCP (methylcyclopropene) in the "Deveci" grape variety at different storage temperatures. In the study; 625 ppb and 312,5 ppb 1-MCP application doses were used for the 'Deveci' armud. Another factor of the study was the storage temperature. In this context, two different storage temperatures have been studied. These were; 2-3 °C, and 0-1 °C. In different harvest periods, the fruits applied in different doses at different storage temperatures are stored for a period of 60, 120 and 180 days respectively, and at the end of each storage period are stored for a period of 7 days under 20-22 °C to 50-60% proportional moisture. After the harvest and after each storage, the duration of the livelihoods of fruit meat hardness, the proportion of water-soluble dry substance, the total amount of vibrable acidity and the total phenolic compound content have been studied. Furthermore, soft internal disorder and skin burning rates have been followed. According to the results obtained; the application of 1-MCP in terms of fruit quality characteristics has been significantly effective compared to control fruit. The preservation of the quality characteristics of the fruit is provided at the highest level with the 1-MCP application in a dose of 625 ppb. In addition, the most effective results in the preservation of quality are found in fruits stored at 0-1 °C. Nevertheless, in this temperature, 1-MCP unapplicated fruits have a cold damage; in high temperatures, 1-MCP-applicated fruits have an internal browning occurred.
In this research it was aimed to determine the changes in fruit quality during storage in order to determine the effects of 1-Methylcyclorpopene (1-MCP) treatments at different storage temperatures. ‘Deveci’ pear fruits 312.5 ppb and 625 ppb 1-MCP treated with control (0) were stored at 2-3 °C and 0-1 °C for 180 days. Samples were kept for 7 days as shelf life with 20-22 °C temperature 50-60% relative humidity conditions after 60,120 and 180 days’ cold storage in the research. Fruit firmness, soluble solids content (SSC), titratable acidity and total phenolic content were assessed after each cold storage with shelf life period. Moreover, internal breakdown and scald incidence were determined. According to the results, 1-MCP treatments were found significantly effective compared to control fruits. Friut quality parameters were conserved with 1-MCP at 625 ppb dose at the highest level. Besides, the most effective results in the context of preserving the quality were fixed on fruits stored at 0-1 °C temperature. However, scald caused by chilling injury on 1-MCP untreated fruits stored at this temperature. On the other hand, internal breakdown was occurred on fruits treated by 1-MCP at high storage temperature.
Field : Ziraat, Orman ve Su Ürünleri
Journal Type : Ulusal
Article Detail 
Citation Owners
Similar Articles
Download PDF
Journal Information
Listen Paper
Print This Page
Share
Mendeley
