Gam Arabik Uygulamasının ‘Owari Satsuma’ Mandarin Çeşidinin Soğukta Muhafazası Üzerine Etkisi

Zafer Karaşahin

doi:10.18016/ksutarimdoga.vi.1722368

EN TR

Effect of Gum Arabic Application on Cold Storage of ‘Owari Satsuma’ Mandarin Variety

Abstract

The aim of this study was to determine the effect of gum arabic application on cold storage and shelf life of the ‘Owari Satsuma’ mandarin variety. Gum arabic applied (2%), fruits and control fruits were stored at 5±0.5℃ and 85-90% relative humidity for 60 days and analyzed monthly. The weight loss, total soluble solid (TSS) content, pH value of fruit juice, titratable acid (TA) content, fruit skin color (L*, chroma (C*) and hue (h°) value), juice content, fungal decay, and appearance (1-5) were determined during storage and shelf life. The average weight loss was determined as 5.85% in control samples and 4.55% in samples treated with gum arabic. The C* value of the fruits increased from an average of 54.73 to 71.48. The fungal decay was an average of 13.33% at the end of storage. The average fungal decay was determined as 7.41% in control samples and 4.44% in samples treated with gum arabic. TA content decreased from an average of 1.38% to 1.18%, and the h° value decreased from 102.10 to 77.82. As a result of the study, it was determined that weight losses and fungal decay were less in fruits treated with gum arabic than in control fruits. It was determined that there was no significant difference between control and gum arabic treated fruits in some quality characteristics during storage and shelf life.

Keywords

Gam Arabik Uygulamasının ‘Owari Satsuma’ Mandarin Çeşidinin Soğukta Muhafazası Üzerine Etkisi

Öz

Bu çalışmada, gam arabik uygulamasının, ‘Owari Satsuma’ mandarin çeşidinin soğukta muhafazasına ve raf ömrüne etkisinin belirlenmesi amaçlanmıştır. Gam arabik uygulaması (%2) yapılmış meyveler ve kontrol meyveleri 5±0.5℃ ve %85-90 oransal nem koşullarında 60 gün depolanmış, ayda bir kalite analizleri yapılmıştır. Muhafaza ve raf ömrü sırasında ağırlık kayıpları, suda çözünebilir toplam kuru madde (SÇKM) içeriği, meyve suyu pH değeri, titre edilebilir asit (TA) içeriği, meyve kabuk rengi (L*,chroma (C*) ve hue (h°) değeri), usare içeriği, fungal bozulma, görünüş (1-5) belirlenmiştir. Ortalama ağırlık kaybı kontrol örneklerinde %5.85, gam arabik uygulaması yapılan örneklerde %4.55 olarak belirlenmiştir. Meyvelerin C* değeri ortalama 54.73’den 71.48’e yükselmiştir. Fungal bozulma, muhafaza sonunda ortalama %13.33 olmuştur. Ortalama fungal bozulma kontrol örneklerinde %7.41, gam arabik uygulaması yapılan örneklerde %4.44 olarak tespit edilmiştir. TA içeriği ortalama %1.38’den %1.18’e h° değeri 102.10’dan 77.82’ye düşmüştür. Çalışma sonucunda ağırlık kayıpları ve fungal bozulma gam arabik uygulaması yapılan meyvelerde kontrol meyvelerine göre daha az olduğu saptanmıştır. Muhafaza ve raf ömrü sırasında bazı kalite özelliklerinde, kontrol ile gam arabik uygulaması yapılan meyveler arasında belirgin bir farkın oluşmadığı tespit edilmiştir.

Anahtar Kelimeler

Supporting Institution

Alata Bahçe Bitkileri Araştırma Enstitüsü Erdemli/Mersin

Ethical Statement

Makalenin yazarı olarak, sonuçları veya yorumları etkileyebilecek herhangi bir maddi veya diğer asli çıkar çatışması olmadığını beyan ederim

Thanks

Bu çalışma Alata Bahçe Bitkileri Araştırma Enstitüsü Erdemli/Mersin'de yürütülmüştür ve çalışmanın gerçekleştirilmesi için gerekli tüm olanakları sağlayan Alata Bahçe Bitkileri Araştırma Enstitüsü'ne teşekkür ederim

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Details

Primary Language

Turkish

Subjects

Post Harvest Horticultural Technologies (Incl. Transportation and Storage)

Journal Section

Research Article

Authors

Zafer Karaşahin ^*
0000-0002-5960-6694
Türkiye

Early Pub Date

October 18, 2025

Publication Date

January 1, 2026

Submission Date

June 18, 2025

Acceptance Date

August 15, 2025

Published in Issue

Year 2026 Volume: 29 Number: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1722368

IZ

https://izlik.org/JA53FG34TR

Cite

RIS / Bibtex

APA

Karaşahin, Z. (2026). Gam Arabik Uygulamasının ‘Owari Satsuma’ Mandarin Çeşidinin Soğukta Muhafazası Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 29(1), 62-70. https://doi.org/10.18016/ksutarimdoga.vi.1722368