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Sitrik ve Askorbik Asit Daldırmalarının Taze Doğranmış Kivi Dilimlerinin Depolanması ve Kalite Özellikleri Üzerine Etkisi

Year 2020, Volume: 23 Issue: 4, 807 - 815, 31.08.2020

Ömür Dündar , Hatice Demircioğlu , Okan Özkaya , Burcu Dündar

https://doi.org/10.18016/ksutarimdoga.vi.677688
Cited By: 3

Abstract

Bu çalışmada, taze kesilmiş kivi dilimlerinin depolama ve kalite özellikleri üzerine %1 askorbik asit ve %1 sitrik asit çözeltileri ve dionize su (kontrol) daldırma uygulamalarının etkisi araştırılmıştır. Meyveler yıkanmış, soyulmuş, dilimlenmiş ve dilimler, çözeltilere daldırıldıktan sonra streç film ile paketlenmiştir. Paketlenen kivi dilimleri 12 gün boyunca 4°C'de muhafaza edilmiştir. Kivi örneklerinde ağırlık kaybı (%), meyve eti sertliği (Shore), suda çözünür toplam kuru madde (%), titre edilebilir asitlik (%), pH değeri, meyve et rengi (hº), C vitamini (L-Askorbik asit), toplam fenolik bileşikler (mg gallik asit.L-1), antioksidan aktivite (%) ve görünüm gibi fiziksel ve kimyasal özellikler raf ömrü boyunca üç günde bir belirlenmiştir. En yüksek ho değeri %1 sitrik asit uygulamasından, en yüksek sertlik %1 askorbik asit uygulamasından elde edilmiştir. Sonuçlar, %1 sitrik asit ve %1 askorbik asit çözeltilerine daldırma uygulamalarının kivi dilimlerinin genel kalite parametreleri üzerinde olumlu bir etkiye sahip olduğunu göstermiştir.

Keywords

Kivi Daldırma Sitrik asit Askorbik asit Taze doğranmış

References

  • Agar IT, Massantini, B Hess-Pierce B, Kader AA 1999. Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices. J. Food Sci., 64: 433–440.
  • Beirão-Da-Costa S, Steiner A, Correia L, Empis J, Molda˜o-Martins M 2006. Effects of Maturity Stage and Mild Heat Treatments on Quality of Minimally Processed Kiwifruit. J Food Eng, 76: 616–625.
  • Beirão-Da-Costa S, Cardoso A, Martins LL, Empis J, Moldão-Martins M 2008. The Effect of Calcium Dips Combined with Mild Heating of Whole Kiwifruit for Fruit Slices Quality Maintenance. Food Chem, 108: 191-197.
  • Beuchat LR 1998. Surface Decontamination of Fruits and Vegetables Eaten Raw: A Review. Food Safety Unit, World Health Organisation. WHO/FSF/FOS/98, 2: 42.
  • Bostan SZ, Günay K 2014. ‘Hayward’ (Actinidia Deliciosa Planch) Kivi Çeşidinin Meyve Kalitesi Üzerine Rakım ve Yöneyin Etkisi. Akademik Ziraat Dergisi, 3 (1):13-22. Cemeroğlu BS 2018. Gıda Analizleri. 4. Baskı, 480 sy,
  • Dündar Ö, İpek U, Özkaya O, Valizadeh A, Demircioğlu H, Kükürt E 2014. Farklı Yetiştirme Koşullarının Domateslerin Muhafazası Üzerine Etkileri. 10. Sebze Tarımı Sempozyumu, Tekirdağ. 466-472.
  • Ergun M, Ergun N 2007. Dilimlenmiş Hıyarın Raf Ömrünün Modifiye Atmosfer Paketlemesi ve Kalsiyum Laktat Uygulaması ile Uzatılması. KSU J of Sc and Eng, 10 (2): 94-99.
  • Gil MI, Aguayo E, Kader AA 2006. Quality Hanges and Nutrient Retention in Fresh-Cut Versus Whole Fruits During Storage. J Agric Food Chem 54: 4284-4296.
  • Gorny JR, Hess-Pierce B, Kader AA 1999. Quality Changes in Fresh-cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical reatments. J of Food Sci, 64 (3):429-432.
  • Hertog MLATM, Nicholson E, Jeffery PB 2004. The Effect of Modified Atmospheres on the Rate of Firmness Change of ‘Hayward’ Kiwifruit. Postharvest Bio and Tech, 31:251–261.
  • Inatsu Y, Bari L, Kawasaki S, Isshiki K, Kawamoto S 2005. Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia Coli O157:H7 on Chinese cabbage. J of Food Protec, 68 (2):251–255.
  • Jang JH, Moon KD 2011. Inhibition of Polyphenol Oxidase and Peroxidase Activities on Fresh-Cut Apple by Simultaneous Treatment of Ultrasound and Ascorbic Acid. Food Chem,124: 444–449.
  • Jiang Y, Pen L, Li J 2004. Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J of Food Eng, 63: 325-328.
  • Kader AA 2002. Quality Parameters of Fresh-Cut Fruit and Vegetable Products. In O. Lamikanra (Ed.), Fresh-Cut Fruits and Vegetables. Science, Technology and Market (pp. 11-28), Boca Raton: CRC Press.
  • Klimczak I, Malecka M, Szlachta M, Gliszczyńska-Świglo A 2007. Effect of Storage on the Content of Polyphenols, Vitamin C and the Antioxidant Activity of Orange Juices. J of Food Composition and Analysis, 20: 313-322.
  • Luo Y, Barbosa-Canovas, GV 1997. Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid. Food Sci and Tech Inter, 3: 195-201.
  • McEvily AJ, Iyengar R, Otwell WS 1992. Inhibition of Enzymatic Browning in Foods and Beverages. Critical Reviews in Food Sci and Nutrition, 32:253-273.
  • Miller FA, Ramos B, Gil MM, Brandão TRS, Teixeira P, Silva CLM 2009. Influence of pH, Type of Acid and Recovery Media on the Thermal Inactivation of Listeria Innocua. Int J of Food Microbiology, 133 (1–2): 121–128.
  • Özdemir EA, Dündar Ö, 2006. The Effects of Fungicide and Hot Water Treatments on the Internal Quality Parameters of Valencia Oranges. Asian Journal of Plant Sciences 5 (1):142-146.
  • Parish ME, Beuchat LR, Suslow TV, Harris LJ, Garrett EH, Farber JN 2003. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety, 2:161–173.
  • Park YS, Im MH, Choi JH, Lee HC, Ham KS, Kang SG, Park YK, Suhaj M, Namiesnik J, Gorinstein S 2014. Effect of Long-Term Cold Storage on Physicochemical Attributes and Bioactive Components of Kiwi Fruit Cultivars. CyTA-J of Food, 12 (4):360-368,
  • Pizzocaro F, Torregiani D, Gilardi G 1993. Inhibition of Apple Polyphenoloxidase (PPO) By Ascorbic Acid, Citric Acid and Sodium Chloride. J of Food Process and Preserv, 17: 21-30.
  • Rocculi P, Romani S, Rosa MD 2005. Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit. Postharvest Bio and Tech, 35: 319–328.
  • Rocculi P, Romani S, Dalla Rosa M 2004. Evaluation of Physicochemical Parameters of Minimally Processed Apples Packed in Non-Conventional Modified Atmosphere. Food Res. Int., 37: 329–335.
  • Rojas-Grau MA, Soliva-Fortuny R, Martı´n-Belloso O 2008. Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid. J of Food Sci, 73: 267-272.
  • Sapers GM 1993. Browning of Foods: Control by Sulfates, Antioxidants, and Other Means. Food Tech, 47: 75-84.
  • Son S, Moon K, Lee C 2001. Inhibitory Effects of Various Antibrowning Agents on Apple Slices. Food Chem, 73: 23-30.
  • Velazquez LD, Barbini NB, Escudero M, Estrada C, de Guzman AMS 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables. Food Control, 20 (3): 262–268.

The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices

Year 2020, Volume: 23 Issue: 4, 807 - 815, 31.08.2020

Ömür Dündar , Hatice Demircioğlu , Okan Özkaya , Burcu Dündar

https://doi.org/10.18016/ksutarimdoga.vi.677688
Cited By: 3

Abstract

In this study, the effect of 1% ascorbic acid and 1% citric acid solutions and dionize water (control) dips on storage and quality properties of fresh cut kiwifruit slices was investigated. The fruits were washed, peeled, sliced, and the slices packaged with stretch film after immersion in the solutions. Kiwifruit slices packaged were kept at 4ºC for 12 days. In kiwifruit samples, physical and chemical changes such as weight loss (%), fruit flesh firmness (Shore), total soluble solids (%), titretable acidity (%), pH value, fruit flesh color (hº), vitamin C (L-Ascorbic acid), total fenolic compounds (mg gallik acid.L-1), antioksidant activity (%), appearance were determined in each 3 days during shelf life. The highest h° angle value was determined in 1% citric acid treatment. Among the treatments, the highest firmness at the end of storage was determined in 1% ascorbic acid treatment. Results showed that 1% citric acid and 1% ascorbic acid dips had a positive effect on overall quality parameters of kiwifruit slices.

Keywords

Kiwifruit Dipping Citric acid Ascorbic acid Fresh Cut

References

  • Agar IT, Massantini, B Hess-Pierce B, Kader AA 1999. Postharvest CO2 and Ethylene Production and Quality Maintenance of Fresh-Cut Kiwifruit Slices. J. Food Sci., 64: 433–440.
  • Beirão-Da-Costa S, Steiner A, Correia L, Empis J, Molda˜o-Martins M 2006. Effects of Maturity Stage and Mild Heat Treatments on Quality of Minimally Processed Kiwifruit. J Food Eng, 76: 616–625.
  • Beirão-Da-Costa S, Cardoso A, Martins LL, Empis J, Moldão-Martins M 2008. The Effect of Calcium Dips Combined with Mild Heating of Whole Kiwifruit for Fruit Slices Quality Maintenance. Food Chem, 108: 191-197.
  • Beuchat LR 1998. Surface Decontamination of Fruits and Vegetables Eaten Raw: A Review. Food Safety Unit, World Health Organisation. WHO/FSF/FOS/98, 2: 42.
  • Bostan SZ, Günay K 2014. ‘Hayward’ (Actinidia Deliciosa Planch) Kivi Çeşidinin Meyve Kalitesi Üzerine Rakım ve Yöneyin Etkisi. Akademik Ziraat Dergisi, 3 (1):13-22. Cemeroğlu BS 2018. Gıda Analizleri. 4. Baskı, 480 sy,
  • Dündar Ö, İpek U, Özkaya O, Valizadeh A, Demircioğlu H, Kükürt E 2014. Farklı Yetiştirme Koşullarının Domateslerin Muhafazası Üzerine Etkileri. 10. Sebze Tarımı Sempozyumu, Tekirdağ. 466-472.
  • Ergun M, Ergun N 2007. Dilimlenmiş Hıyarın Raf Ömrünün Modifiye Atmosfer Paketlemesi ve Kalsiyum Laktat Uygulaması ile Uzatılması. KSU J of Sc and Eng, 10 (2): 94-99.
  • Gil MI, Aguayo E, Kader AA 2006. Quality Hanges and Nutrient Retention in Fresh-Cut Versus Whole Fruits During Storage. J Agric Food Chem 54: 4284-4296.
  • Gorny JR, Hess-Pierce B, Kader AA 1999. Quality Changes in Fresh-cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical reatments. J of Food Sci, 64 (3):429-432.
  • Hertog MLATM, Nicholson E, Jeffery PB 2004. The Effect of Modified Atmospheres on the Rate of Firmness Change of ‘Hayward’ Kiwifruit. Postharvest Bio and Tech, 31:251–261.
  • Inatsu Y, Bari L, Kawasaki S, Isshiki K, Kawamoto S 2005. Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia Coli O157:H7 on Chinese cabbage. J of Food Protec, 68 (2):251–255.
  • Jang JH, Moon KD 2011. Inhibition of Polyphenol Oxidase and Peroxidase Activities on Fresh-Cut Apple by Simultaneous Treatment of Ultrasound and Ascorbic Acid. Food Chem,124: 444–449.
  • Jiang Y, Pen L, Li J 2004. Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J of Food Eng, 63: 325-328.
  • Kader AA 2002. Quality Parameters of Fresh-Cut Fruit and Vegetable Products. In O. Lamikanra (Ed.), Fresh-Cut Fruits and Vegetables. Science, Technology and Market (pp. 11-28), Boca Raton: CRC Press.
  • Klimczak I, Malecka M, Szlachta M, Gliszczyńska-Świglo A 2007. Effect of Storage on the Content of Polyphenols, Vitamin C and the Antioxidant Activity of Orange Juices. J of Food Composition and Analysis, 20: 313-322.
  • Luo Y, Barbosa-Canovas, GV 1997. Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid. Food Sci and Tech Inter, 3: 195-201.
  • McEvily AJ, Iyengar R, Otwell WS 1992. Inhibition of Enzymatic Browning in Foods and Beverages. Critical Reviews in Food Sci and Nutrition, 32:253-273.
  • Miller FA, Ramos B, Gil MM, Brandão TRS, Teixeira P, Silva CLM 2009. Influence of pH, Type of Acid and Recovery Media on the Thermal Inactivation of Listeria Innocua. Int J of Food Microbiology, 133 (1–2): 121–128.
  • Özdemir EA, Dündar Ö, 2006. The Effects of Fungicide and Hot Water Treatments on the Internal Quality Parameters of Valencia Oranges. Asian Journal of Plant Sciences 5 (1):142-146.
  • Parish ME, Beuchat LR, Suslow TV, Harris LJ, Garrett EH, Farber JN 2003. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety, 2:161–173.
  • Park YS, Im MH, Choi JH, Lee HC, Ham KS, Kang SG, Park YK, Suhaj M, Namiesnik J, Gorinstein S 2014. Effect of Long-Term Cold Storage on Physicochemical Attributes and Bioactive Components of Kiwi Fruit Cultivars. CyTA-J of Food, 12 (4):360-368,
  • Pizzocaro F, Torregiani D, Gilardi G 1993. Inhibition of Apple Polyphenoloxidase (PPO) By Ascorbic Acid, Citric Acid and Sodium Chloride. J of Food Process and Preserv, 17: 21-30.
  • Rocculi P, Romani S, Rosa MD 2005. Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit. Postharvest Bio and Tech, 35: 319–328.
  • Rocculi P, Romani S, Dalla Rosa M 2004. Evaluation of Physicochemical Parameters of Minimally Processed Apples Packed in Non-Conventional Modified Atmosphere. Food Res. Int., 37: 329–335.
  • Rojas-Grau MA, Soliva-Fortuny R, Martı´n-Belloso O 2008. Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid. J of Food Sci, 73: 267-272.
  • Sapers GM 1993. Browning of Foods: Control by Sulfates, Antioxidants, and Other Means. Food Tech, 47: 75-84.
  • Son S, Moon K, Lee C 2001. Inhibitory Effects of Various Antibrowning Agents on Apple Slices. Food Chem, 73: 23-30.
  • Velazquez LD, Barbini NB, Escudero M, Estrada C, de Guzman AMS 2009. Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables. Food Control, 20 (3): 262–268.
There are 28 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Ömür Dündar 0000-0002-2388-0333

Hatice Demircioğlu 0000-0003-2469-5030

Okan Özkaya 0000-0002-9448-5576

Burcu Dündar 0000-0002-9919-5711

Publication Date August 31, 2020
Submission Date January 20, 2020
Acceptance Date March 17, 2020
Published in Issue Year 2020 Volume: 23 Issue: 4

Cite

APA Dündar, Ö., Demircioğlu, H., Özkaya, O., Dündar, B. (2020). The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(4), 807-815. https://doi.org/10.18016/ksutarimdoga.vi.677688

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