Research Article
BibTex RIS Cite

Farklı dönemlerde derimi yapılan hosui asya armut (Pyrus pyrifolia) çeşidinin soğukta muhafaza performansının belirlenmesi

Year 2018, Volume: 7 Issue: 2, 137 - 142, 26.12.2018
https://doi.org/10.29278/azd.476179

Abstract

Bu çalışma ile farklı olgunluk aşamalarında derimi
yapılan
Hosui Asya Armut (Pyrus pyrifolia) çeşidi meyvelerinin 0-1 °C sıcaklık ve %90±5 oransal nem koşullarında 3
ay süreyle depolanarak bazı fiziksel ve biyokimyasal kalite özelliklerinin
değişimi incelenmiştir. Depolama sırasında aylık olarak, ağırlık kaybı, suda
çözünebilir toplam kuru madde miktarı, titre edilebilir asit içeriği, meyve eti
sertliği, askorbik asit miktarı, toplam fenolik madde miktarı, toplam
antioksidan miktarı ve içsel kahverengileşme oranı gibi fiziksel ve kimyasal
parametrelerde meydana gelen değişmeler belirlenmiştir.
Elde edilen sonuçlara göre, farklı zamanda derimi yapılan armut meyvelerinde ağırlık kaybı bakımından farklılık önemsiz
bulunmuştur. Depolama süresince meyve eti sertliği ve titre edilebilir asit
içeriği azalırken, suda çözünebilir toplam kuru madde miktarı artmıştır. III.
derim zamanı meyvelerinde kalite değişimleri daha belirgin bir şekilde ortaya
çıkmış ve depolama süresinin sonunda en düşük askorbik asit (16.3 mg 100 g-1),
fenolik madde (574.2 mg GAE 100 g-1) ve antioksidan miktarı (0.955 µmol g-1) bu dönemde
derilen meyvelerde tespit edilmiştir.
3 aylık
depolama periyodu sonunda,
III. derim zamanı
meyvelerinde içsel kahverengileşme oranı %31-55 arasında gerçekleştiği için
pazarlanabilir kalite özelliğini önemli oranda yitirmiştir. Tüm kalite
değişimleri dikkate alındığında en iyi depolama performansı I. derim zamanına
ait meyvelerden elde edilmiştir.

References

  • Akçay, M.E., Yücer, M.M., 2008. Armut. Hasat Yayıncılık Limited Şti., İstanbul. 95s.
  • Arzani, K., Khoshghalb, H., Malakouti, M.J., Barzegar, M., 2009. Polyphenoloxidase activity, polyphenol and ascorbic acid concentrations and ınternal browning in Asian pear fruit . European J. Hort Sci., 74(2): 61-65.
  • Blaszczyk, J., Lysiak, G., 2001. Storage properties of Czech pear cultivars ‘Erica’ and ‘Dicolor’. J Fruit Ornam Plant Res., 9:71-76.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. Lebenson Wiss Technol., 28: 25-30.
  • Cemeroğlu, B., 2007. Gıda analizlerinde genel yöntemler. Gıda Analizleri, Cemeroğlu, B. (ed.) , Bizim Büro Basımevi, Ankara. 317s.
  • Chen, J.L., Yan, S.J., Feng, Z., Xıao, L., Hu, X.S., 2006. Changes in the volatile compounds, chemical and physical properties of ‘Yali’ pear (Pyrus bertschneideri Reld) during storage. Food Chem. 97: 248-255.
  • Crisosto CH, Gamer D and Crisosto GM, 1994. Late harvest and delayed cooling induce internal browning of Chinese pears. HortScience 29:667-670.
  • Crisosto, C.H., 2000. Asian Pears. Postharvest Quality Maintenance Guidelines.
  • Eccher-Zerbini, P., Grassi, M., Rizzolo, A., Pianezzola, A., De Colellis, G., Brambilla, A., 2002. Harvest maturity, mineral content and postharvest quality of ‘Conference’ pears. Acta Hort 596:839-844.
  • Drake, S.R., Gix, R.D., 2000. Response of d’Anjou pears to controlled atmosphere storage in elevated temperature and carbon dioxide. Good Fruit Grower, 51:55-57.
  • Elgar, H.J., Watkins, C.B., Murray, S.H.F., Gunson, A., 1997. Quality of ‘Buerre Bose’ and ‘Doyenne du Cornice’ pears in relation to harvest date and storage period. Postharvest Biol Technol., 10:29-37.
  • Galvis Sanchez, A.C., Fonseca, S.C., Morais, A.M.M.B., Malcata, F.X., 2003. Physicochemical and sensory evaluation of ‘Rocha’ pear following controlled atmosphere storage. J Food Sci., 68:318-327.
  • Garcia-Alonso, M., de Pascual-Teresa, S., Santos-Buelga, C., 2004. Evaluation of the antioxidant properties of fruits. Food Chem. 84:13-18.
  • Itai, A., Kawata, T., Tanabe, K., Tamura, F., Uchiyama, M., Tomomitsu, M., Shiraiwa, N., 1999. Identification of 1-aminocyclopropane-1-carboxylic acid synthase genes. Mol. Gen. Genet. 262: 42-49.
  • Kaur, K., Dhillon, W.S., 2015. Influence of maturity and storage period on physical and biochemical characteristics. Journal of Food Science and Technology, 52(8): 5352-5356.
  • Kou, X.H., Guo, W., Guo, R., Lİ, X., Xue, Z., 2014. Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv. Food Bioprocess Technol., 7(3): 671-681.
  • Koushesh, S.M., Moradi, S., 2016. Internal browning disorder of eight pear cultivars affected by bioactive constituentsand enzyme activity. Article in Food Chemistry 205:257-263.
  • Li, L., Guan, J., He, J., 2011. Effects of harvesting time on fruit quality and internal browning of ‘Wonhuwang’ pear. Front Agric China.;5:247-250.
  • Li, F., Zhang, X., Song, B., Li, J., Shang, Z., Guan, J., 2013. Combined effects of 1-MCP and MAP on the fruit quality of pear (Pyrus bretschneideri Reld cv Laiyang) during cold storage. Sci. Hortic. 164: 544.
  • Lin, L., LI, Q.P., Wang, P.G., Cao, J.K., Jiang, W.B., 2007. Inhibition of core browning in ‘Yali’ pear fruit by post-harvest treatment with ascorbic acid. J. Hort. Sci. Biotech. 82: 397-402.
  • Luo, Z.R., Zhang, Q.L., 2002: The genetic resources and their utilization of Pyrus pyrifolia in China. Acta Hort., 587: 201-205.
  • Mitcham, E.J., Mitchell, F.G., 2002. Postharvest handling systems: pome fruits. Postharvest Technology of Horticultural Crops. University of California Agriculture and Natural Resources, USA. 342.
  • Park, Y.M., 2002. Relationship between instrumental and sensory analysis of quality factors in apple and pear fruits. Korean J Hortic Sci Tech., 20:394-398.
  • Seymour, G.B., Taylor, J.E., Tucker, G.A., 1993. Biochemistry of fruit ripening. Chapman & Hall, London. 454 pp.
  • Silva, F.J.P., Fidalgo, F., Gomes, M.H., Almeida, D.P.F., 2008. Effect of 1-Methylcyclopropene and diphenylamine on storage disorders and water-soluble antioxidants of ‘Rocha’ pear. Acta Hort. 800:993.
  • Slinkard, K., Singleton, V.L., 1977. Total phenol analysis: automation and comparison with manual methods. American J of Enology Viticulture, 28(1): 49-55.
  • Sonkar, R.K., Ladaniya, M.S.,1999. Individual film wrapping of Nagpur mandarin with heat stretching film for refrigerated storage.J Food Sci Tech., 36:273-76.
  • Öz, A.T., Eriş, A., 2009. Kontrollü atmosfer (KA) ve normal atmosfer (NA) koşullarında depolamanın farklı zamanlarda derilen “Hayward” kivi çeşidinin kalite değişimine etkisi. Gıda, 34(2):83-89.
  • Veltman, R.H., Sanders, M.G., Persijn, S.T., Peppelenbos, H.W., Oosterhaven, J., 1999. Decreased ascorbic acid levels and brown core development in pears (Pyrus communis). Physiol. Plant., 107: 39-45.
  • Veltman, R.H., Kho, R.M., Schaik, A.C.R., Sanders, M.G., Oosterhaven, J., 2000. Ascorbic acid and tissue browning in pears under controlled atmosphere conditions. Postharvest Biol. Technol., 19: 129-137.
  • Veltman, R., Lentherıc, L., Van Der Plas, H., Peppelenbos, W., 2003: Internal browning in pear fruit (Pyrus communis L. cv ‘Conference’) may be a result of a limited availability of energy and antioxidants. Postharvest Biol Technol., 28: 295-302.
  • Yıldırım, F., Ekici, İ., Yıldırım, A.N., Şan, B., Kelebek, C., Çoruk, T., 2015. ‘Atago’ ve ‘Kosui’ Asya armut çeşitlerinde elle seyreltme uygulamalarının meyve kaliteleri üzerine etkileri. Bahçe, 45(1): 1212‐1215.
Year 2018, Volume: 7 Issue: 2, 137 - 142, 26.12.2018
https://doi.org/10.29278/azd.476179

Abstract

References

  • Akçay, M.E., Yücer, M.M., 2008. Armut. Hasat Yayıncılık Limited Şti., İstanbul. 95s.
  • Arzani, K., Khoshghalb, H., Malakouti, M.J., Barzegar, M., 2009. Polyphenoloxidase activity, polyphenol and ascorbic acid concentrations and ınternal browning in Asian pear fruit . European J. Hort Sci., 74(2): 61-65.
  • Blaszczyk, J., Lysiak, G., 2001. Storage properties of Czech pear cultivars ‘Erica’ and ‘Dicolor’. J Fruit Ornam Plant Res., 9:71-76.
  • Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. Lebenson Wiss Technol., 28: 25-30.
  • Cemeroğlu, B., 2007. Gıda analizlerinde genel yöntemler. Gıda Analizleri, Cemeroğlu, B. (ed.) , Bizim Büro Basımevi, Ankara. 317s.
  • Chen, J.L., Yan, S.J., Feng, Z., Xıao, L., Hu, X.S., 2006. Changes in the volatile compounds, chemical and physical properties of ‘Yali’ pear (Pyrus bertschneideri Reld) during storage. Food Chem. 97: 248-255.
  • Crisosto CH, Gamer D and Crisosto GM, 1994. Late harvest and delayed cooling induce internal browning of Chinese pears. HortScience 29:667-670.
  • Crisosto, C.H., 2000. Asian Pears. Postharvest Quality Maintenance Guidelines.
  • Eccher-Zerbini, P., Grassi, M., Rizzolo, A., Pianezzola, A., De Colellis, G., Brambilla, A., 2002. Harvest maturity, mineral content and postharvest quality of ‘Conference’ pears. Acta Hort 596:839-844.
  • Drake, S.R., Gix, R.D., 2000. Response of d’Anjou pears to controlled atmosphere storage in elevated temperature and carbon dioxide. Good Fruit Grower, 51:55-57.
  • Elgar, H.J., Watkins, C.B., Murray, S.H.F., Gunson, A., 1997. Quality of ‘Buerre Bose’ and ‘Doyenne du Cornice’ pears in relation to harvest date and storage period. Postharvest Biol Technol., 10:29-37.
  • Galvis Sanchez, A.C., Fonseca, S.C., Morais, A.M.M.B., Malcata, F.X., 2003. Physicochemical and sensory evaluation of ‘Rocha’ pear following controlled atmosphere storage. J Food Sci., 68:318-327.
  • Garcia-Alonso, M., de Pascual-Teresa, S., Santos-Buelga, C., 2004. Evaluation of the antioxidant properties of fruits. Food Chem. 84:13-18.
  • Itai, A., Kawata, T., Tanabe, K., Tamura, F., Uchiyama, M., Tomomitsu, M., Shiraiwa, N., 1999. Identification of 1-aminocyclopropane-1-carboxylic acid synthase genes. Mol. Gen. Genet. 262: 42-49.
  • Kaur, K., Dhillon, W.S., 2015. Influence of maturity and storage period on physical and biochemical characteristics. Journal of Food Science and Technology, 52(8): 5352-5356.
  • Kou, X.H., Guo, W., Guo, R., Lİ, X., Xue, Z., 2014. Effects of chitosan, calcium chloride, and pullulan coating treatments on antioxidant activity in pear cv. Food Bioprocess Technol., 7(3): 671-681.
  • Koushesh, S.M., Moradi, S., 2016. Internal browning disorder of eight pear cultivars affected by bioactive constituentsand enzyme activity. Article in Food Chemistry 205:257-263.
  • Li, L., Guan, J., He, J., 2011. Effects of harvesting time on fruit quality and internal browning of ‘Wonhuwang’ pear. Front Agric China.;5:247-250.
  • Li, F., Zhang, X., Song, B., Li, J., Shang, Z., Guan, J., 2013. Combined effects of 1-MCP and MAP on the fruit quality of pear (Pyrus bretschneideri Reld cv Laiyang) during cold storage. Sci. Hortic. 164: 544.
  • Lin, L., LI, Q.P., Wang, P.G., Cao, J.K., Jiang, W.B., 2007. Inhibition of core browning in ‘Yali’ pear fruit by post-harvest treatment with ascorbic acid. J. Hort. Sci. Biotech. 82: 397-402.
  • Luo, Z.R., Zhang, Q.L., 2002: The genetic resources and their utilization of Pyrus pyrifolia in China. Acta Hort., 587: 201-205.
  • Mitcham, E.J., Mitchell, F.G., 2002. Postharvest handling systems: pome fruits. Postharvest Technology of Horticultural Crops. University of California Agriculture and Natural Resources, USA. 342.
  • Park, Y.M., 2002. Relationship between instrumental and sensory analysis of quality factors in apple and pear fruits. Korean J Hortic Sci Tech., 20:394-398.
  • Seymour, G.B., Taylor, J.E., Tucker, G.A., 1993. Biochemistry of fruit ripening. Chapman & Hall, London. 454 pp.
  • Silva, F.J.P., Fidalgo, F., Gomes, M.H., Almeida, D.P.F., 2008. Effect of 1-Methylcyclopropene and diphenylamine on storage disorders and water-soluble antioxidants of ‘Rocha’ pear. Acta Hort. 800:993.
  • Slinkard, K., Singleton, V.L., 1977. Total phenol analysis: automation and comparison with manual methods. American J of Enology Viticulture, 28(1): 49-55.
  • Sonkar, R.K., Ladaniya, M.S.,1999. Individual film wrapping of Nagpur mandarin with heat stretching film for refrigerated storage.J Food Sci Tech., 36:273-76.
  • Öz, A.T., Eriş, A., 2009. Kontrollü atmosfer (KA) ve normal atmosfer (NA) koşullarında depolamanın farklı zamanlarda derilen “Hayward” kivi çeşidinin kalite değişimine etkisi. Gıda, 34(2):83-89.
  • Veltman, R.H., Sanders, M.G., Persijn, S.T., Peppelenbos, H.W., Oosterhaven, J., 1999. Decreased ascorbic acid levels and brown core development in pears (Pyrus communis). Physiol. Plant., 107: 39-45.
  • Veltman, R.H., Kho, R.M., Schaik, A.C.R., Sanders, M.G., Oosterhaven, J., 2000. Ascorbic acid and tissue browning in pears under controlled atmosphere conditions. Postharvest Biol. Technol., 19: 129-137.
  • Veltman, R., Lentherıc, L., Van Der Plas, H., Peppelenbos, W., 2003: Internal browning in pear fruit (Pyrus communis L. cv ‘Conference’) may be a result of a limited availability of energy and antioxidants. Postharvest Biol Technol., 28: 295-302.
  • Yıldırım, F., Ekici, İ., Yıldırım, A.N., Şan, B., Kelebek, C., Çoruk, T., 2015. ‘Atago’ ve ‘Kosui’ Asya armut çeşitlerinde elle seyreltme uygulamalarının meyve kaliteleri üzerine etkileri. Bahçe, 45(1): 1212‐1215.
There are 32 citations in total.

Details

Primary Language Turkish
Journal Section Makaleler
Authors

Erdinç Bal

Publication Date December 26, 2018
Published in Issue Year 2018 Volume: 7 Issue: 2

Cite

APA Bal, E. (2018). Farklı dönemlerde derimi yapılan hosui asya armut (Pyrus pyrifolia) çeşidinin soğukta muhafaza performansının belirlenmesi. Akademik Ziraat Dergisi, 7(2), 137-142. https://doi.org/10.29278/azd.476179