Year 2020, Volume 23 , Issue 4, Pages 807 - 815 2020-08-31

The Effect of Citric Acid and Ascorbic Acid Dips on Storage and Quality Properties of Fresh Cut Kiwifruit Slices
Sitrik ve Askorbik Asit Daldırmalarının Taze Doğranmış Kivi Dilimlerinin Depolanması ve Kalite Özellikleri Üzerine Etkisi

Ömür DÜNDAR [1] , Hatice DEMİRCİOĞLU [2] , Okan ÖZKAYA [3] , Burcu DÜNDAR [4]


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.
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.
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Primary Language en
Subjects Agriculture
Journal Section RESEARCH ARTICLE
Authors

Orcid: 0000-0002-2388-0333
Author: Ömür DÜNDAR (Primary Author)
Institution: ÇUKUROVA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ
Country: Turkey


Orcid: 0000-0003-2469-5030
Author: Hatice DEMİRCİOĞLU
Institution: CUKUROVA UNIVERSITY
Country: Turkey


Orcid: 0000-0002-9448-5576
Author: Okan ÖZKAYA
Institution: CUKUROVA UNIVERSITY
Country: Turkey


Orcid: 0000-0002-9919-5711
Author: Burcu DÜNDAR
Institution: CUKUROVA UNIVERSITY
Country: Turkey


Dates

Application Date : January 20, 2020
Acceptance Date : March 17, 2020
Publication Date : August 31, 2020

APA Dündar, Ö , Demi̇rci̇oğlu, 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 . DOI: 10.18016/ksutarimdoga.vi.677688