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Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi

Year 2016, Volume: 19 Issue: 3, 339 - 347, 29.10.2016

Abstract

Bu çalışmada farklı sitrik asit dozlarının baklada renk ve kalite özellikleri üzerine etkileri araştırılmıştır. Bu amaçla %2, %4 ve %6 sitrik asit içeren çözeltiler hazırlanarak, taze kesilmiş bakla örnekleri bu çözeltilere 5 dakika süre ile daldırılmış, destile su içerisine daldırılan örnekler de kontrol amaçlı kullanılmıştır. Daldırma işleminden sonra kapaklı polietilen tereftalat (PET) kutular içerisine, kutu içerisinde yaklaşık 150 g olacak şekilde yerleştirilen örnekler, 5±1oC sıcaklık ve %85-90 oransal nem içeren soğuk odada depolanmıştır. Depolama süresince 2., 4. ve 7. günlerde depodan çıkarılan örneklerde, renk (L*, a* b*), polifenol oksidaz (PPO) enzim aktivitesi, elektrolit sızıntısı, suda çözünür toplam kuru madde (SÇKM) miktarı, ağırlık kaybı ve pH, ölçüm ve analizleri yapılmıştır. Çalışma sonucunda sitrik asit uygulamalarının PPO enzim aktivitesini arttırarak, kesim yüzeylerinde kararmaya neden olduğu tespit edilmiştir. Ayrıca özellikle %4 ve %6 dozlarındaki  sitrik asit uygulamalarının taze kesilmiş baklada SÇKM miktarının korunmasını sağladığı tespit edilmiştir. Sonuç olarak baklada kesim yüzeyi kararmasının önlenmesinde sitrik asitin tek başına yeterli olmadığı, bu nedenle diğer antioksidan ve kaplama maddeleri ile birlikte kullanılması gerektiği kanısına varılmıştır.

Anahtar Kelimeler: Taze-kesme, bakla, sitrik asit, polifenol oksidaz enzimi aktivitesi, renk.

 

The Effects of High Dose Citric Acid Treatments on Polyphenol Enzyme Activity and Quality of Fresh-Cut Broad Bean.

 

Abstract : In this research, the effects of different doses of citric acid treatments on fresh-cut broad bean were investigated. For this aim, the solution of citric acit at the doses of 2%, 4% and 6% was prepared and the broad beans were dipped in this solution for 5 minutes, and also the samples dipped in distilled water were used as control. After dipping process, the samples weighing 150 g were placed in polyethylenetreftalat boxes with cover, and stored in cold storage room at 5±1oC temperature and 85-90% relative humidity. Color (L*a*b*), polyphenoloxidase (PPO) enzyme activity, elecktrolyte leakage, total soluble solids (TSS), weight loss and pH of samples were determined in fresh-cut broad bean samples at the 2nd, 4th and 7th days during storage period. As results of research, it was found that the citric acid treatments on fresh-cut samples caused cut-edge browning through increasing in PPO activity. Also, TSS of fresh-cut broad bean was maintained by citric acid treatment. Consequently, it was concluded that; the treatments of citric acid alone was not enough against preventing cut-edge browning of broad bean; therefore it should be used together with the other antioxidant agent or coating materials.

Keywords: Fresh-cut, broad bean, citric acid, polyphenol oxidase enyzme activity, color.  

References

  • Abd El-Moneim, E.A.A., Kamel, H.M., Zaki, Z.A., Abo Rehab, M.E. 2015. Effect of honey and citric acid treatments on postharvest quality of fruits and fresh-cut of Guava. World Journal of Agricultural Sciences, 11(5): 225-267.
  • Altunkaya, A., Gökmen, V. 2008. Effect of various inhibitors on enzymatic browning antioxidant activity and total phenol content of fresh-lettuce (Lactuca sativa),Food Chem, 107:1173-9.
  • Apintonapong, M., Cheachumluang, K., Suansawan, P., Thongprasert, N. 2007. Effect of antibrowning agents on banana slices and vakum dried slices. J. Food Agric. Environ. 5:151-157.
  • Arias, E., Gonzalez, R.O., Lopez-Buesa. P. 2007. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalysed browning reaction. Journal of Food Science, 72(8):422-429.
  • Arnnok, P.C., Ruangviriyachai, C., Mahachai, R., Techawongsrien, S., Chanthai, S. 2010. Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb. International Food Research Journal, 17, 385-392.
  • Bhattacharjee, D., Das, A., Dhua, R.S. 2012. Fresh-cut vegetables: A consumer friendly approach. Int. J. of Scince and Research (IJSR), 3(9):47-50.
  • Burton, W.G. 1982. Postharvest physiology of food crops. Longman, London.
  • Chiabrando, V., Giacalone, G. 2012. Effect of antibrowning agents on color and related enzymes in fresh-cut apples during cold storage. Journal of Food Processing and Preservation, 36(2012):133-140.
  • El-shimi, N.M. 1993. Control of enzymatic browning in apple slices by using ascorbic acid under different conditions. Plant Foods for Human Nutrition, 43:71-76.
  • Garcia, E., Barrett, D.M. 2002. Preservative treatments for fresh-cut fruits and vegetables. In: Lamiranka, O. (Ed.) Fresh-cut fruits and vegetables: Science, technology and Market. CRC Press. Boca Raton, 267-283.
  • Garraway, M.O., Akhtar, M., Wokoma, E.C.M. 1989. Effect of high temperature stres on peroxidase activity and electrolyte leakage in maize in relation to sporulation of Bipolaris maydis race T. Phytopathology, 79:800-805.
  • He, Q., Luo, Y. 2007. Enzymatic browning and its control in fresh-cut produce. Stewart Postharvest Review, Online ISSN: 1945-9656, 6:3, www.stewartpostharvest.com
  • Ioannou, I., Ghoul, M. 2013. Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30): 310-341.
  • Jeong, H.L., Jin, W.J., Kwang, D.M., Kee, J.P. 2008. Effects of anti-browning agents on polyphenoloxidase activity and total phenols as related to browning of fresh-cut “Fuji” apple. ASEAN Food Science, 15:79-87.
  • Jiang, Y., Pen, L., Li, J. 2004. Use of citcic acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J.Food Eng. 63:325-328.
  • Kasım, M.U., Kasım, R. 2015a. Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages. Food Sci. Technol, Campinas, 35(4): 742-749.
  • Kasım, R., Kasım, M.U. 2015b. Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage. Food Sci. and Technol, Campinas, 35(2):266-272.
  • Kasım, R., Kasım, M.U. 2014. Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C. Food Science and Technology, 34 (3), 547-551,(2014)
  • Lee, J.Y., Park, H.J., Lee, C.Y., Choi, W.Y. 2003. Exteding shelf life of minimally processed apples with edible coatings and antibrowning agents. Lebensm. Wiss. Technol. 36:323-329.
  • Manolopoulou, E., Varzakas, T. 2014. Application of antibrowning agents in minimally processed cabbage. Journal of Food & Nutritional Disorders, 3(1): 1-5.
  • Montero-Calderon, M., Rojas-Grau, M., Martin-Belloso, O. 2010. Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus). European Food Research and Technology. 230(4):675-686.
  • Oms-Oliu, G., Rojas-Graü, A., Gonzalez, L.A., Vamelo, P., Soliva-Fortuny, R., Hernando, I.H., Munuear, I.P., Fiszman, S., Martin-Belloso, O. 2010. Recent approach using chemical treatments to preserve quality of fresh-cut fruit; A review. Posharvest Biol. Technol. 57: 139-148.
  • Pizzocaro, F., Torreggiani, D., Gilardi G. 1993. Inhibition of apple polyphenol oxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation, 17 (1993), pp. 21–30.
  • Queiroz, C., Lopez, M.L.M., Fralho, E., Valente-Mesquita, V.L. 2008. Polyphenol oxidase: Characteristics and mechanisms of browning control. Food Reviews International, 24(4):361-375.
  • Rocculi, P., Galinda, F.G., Mendoze, F., Wodss, L., Romani, S., Rosa, M.D., Sjöholm, I. 2007. Effets of the application of antibrowning substances on the metabolize activity and sugar composition on fresh-cut potatoes. Postharvest Biol. Technol. 43:151-157.
  • SelfNutritionData, 2016. Nutrition Facts, Broadbeans (fava beans), mature seeds, cooked, boiled, without salt. http://nutritiondata.self.com/facts/legumes-and-legume-products/4322/2, Erişim Tarihi: 17/02/2016.
  • Shirin, S., Asghar, R. 2014. Effect of natural aloe vera gel coating combined with calcium chloride and citric acid treatments on grape (Vitis vinifera L. cv. Askari) quality during storage. American Journal of Food Science and Technology, 2(1):1-5.
  • Soliva, R. C., Elez, P., Sebastian, M., Martin, O. 2000. Evaluation of browning effect on avocado purée preserved by combined methods. Innovative Food Science & Emerging Technologies, 1(4), 261-268. http://dx.doi.org/10.1016/S1466-8564(00)00033-3.
  • Son, S.M., Moon, K.D., Lee, C.Y. 2001. Inhibitory effects of various antibrowning agents on apple slices. Food Chem., 73:23-30.
  • Suttirak, W., Manurakchinakorn, S. 2010. Potential application of ascorbic acid, sitric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables.
  • Walailak J.Sci. &Tech., 7(1):5-14.
  • Toivonen, P.M.A., Brummell, D.A. 2008. Biochemical basis of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol. Technol. 48: 1-4.
  • Uylaşer, V., İncedayı, B., Yıldız, G. 2014. Effects of citric acid and Na-metabisulphide on the shelf-life of minimally processed Haciömer cv. Chestnus. Int.Journal of Applied Science and Technol., 4(1):127-130.
Year 2016, Volume: 19 Issue: 3, 339 - 347, 29.10.2016

Abstract

References

  • Abd El-Moneim, E.A.A., Kamel, H.M., Zaki, Z.A., Abo Rehab, M.E. 2015. Effect of honey and citric acid treatments on postharvest quality of fruits and fresh-cut of Guava. World Journal of Agricultural Sciences, 11(5): 225-267.
  • Altunkaya, A., Gökmen, V. 2008. Effect of various inhibitors on enzymatic browning antioxidant activity and total phenol content of fresh-lettuce (Lactuca sativa),Food Chem, 107:1173-9.
  • Apintonapong, M., Cheachumluang, K., Suansawan, P., Thongprasert, N. 2007. Effect of antibrowning agents on banana slices and vakum dried slices. J. Food Agric. Environ. 5:151-157.
  • Arias, E., Gonzalez, R.O., Lopez-Buesa. P. 2007. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalysed browning reaction. Journal of Food Science, 72(8):422-429.
  • Arnnok, P.C., Ruangviriyachai, C., Mahachai, R., Techawongsrien, S., Chanthai, S. 2010. Optimization and determination of polyphenol oxidase and peroxidase activities in hot pepper (Capsicum annuum L.) pericarb. International Food Research Journal, 17, 385-392.
  • Bhattacharjee, D., Das, A., Dhua, R.S. 2012. Fresh-cut vegetables: A consumer friendly approach. Int. J. of Scince and Research (IJSR), 3(9):47-50.
  • Burton, W.G. 1982. Postharvest physiology of food crops. Longman, London.
  • Chiabrando, V., Giacalone, G. 2012. Effect of antibrowning agents on color and related enzymes in fresh-cut apples during cold storage. Journal of Food Processing and Preservation, 36(2012):133-140.
  • El-shimi, N.M. 1993. Control of enzymatic browning in apple slices by using ascorbic acid under different conditions. Plant Foods for Human Nutrition, 43:71-76.
  • Garcia, E., Barrett, D.M. 2002. Preservative treatments for fresh-cut fruits and vegetables. In: Lamiranka, O. (Ed.) Fresh-cut fruits and vegetables: Science, technology and Market. CRC Press. Boca Raton, 267-283.
  • Garraway, M.O., Akhtar, M., Wokoma, E.C.M. 1989. Effect of high temperature stres on peroxidase activity and electrolyte leakage in maize in relation to sporulation of Bipolaris maydis race T. Phytopathology, 79:800-805.
  • He, Q., Luo, Y. 2007. Enzymatic browning and its control in fresh-cut produce. Stewart Postharvest Review, Online ISSN: 1945-9656, 6:3, www.stewartpostharvest.com
  • Ioannou, I., Ghoul, M. 2013. Prevention of enzymatic browning in fruit and vegetables. European Scientific Journal, 9(30): 310-341.
  • Jeong, H.L., Jin, W.J., Kwang, D.M., Kee, J.P. 2008. Effects of anti-browning agents on polyphenoloxidase activity and total phenols as related to browning of fresh-cut “Fuji” apple. ASEAN Food Science, 15:79-87.
  • Jiang, Y., Pen, L., Li, J. 2004. Use of citcic acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J.Food Eng. 63:325-328.
  • Kasım, M.U., Kasım, R. 2015a. Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages. Food Sci. Technol, Campinas, 35(4): 742-749.
  • Kasım, R., Kasım, M.U. 2015b. Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage. Food Sci. and Technol, Campinas, 35(2):266-272.
  • Kasım, R., Kasım, M.U. 2014. Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C. Food Science and Technology, 34 (3), 547-551,(2014)
  • Lee, J.Y., Park, H.J., Lee, C.Y., Choi, W.Y. 2003. Exteding shelf life of minimally processed apples with edible coatings and antibrowning agents. Lebensm. Wiss. Technol. 36:323-329.
  • Manolopoulou, E., Varzakas, T. 2014. Application of antibrowning agents in minimally processed cabbage. Journal of Food & Nutritional Disorders, 3(1): 1-5.
  • Montero-Calderon, M., Rojas-Grau, M., Martin-Belloso, O. 2010. Mechanical and chemical properties of Gold cultivar pineapple flesh (Ananas comosus). European Food Research and Technology. 230(4):675-686.
  • Oms-Oliu, G., Rojas-Graü, A., Gonzalez, L.A., Vamelo, P., Soliva-Fortuny, R., Hernando, I.H., Munuear, I.P., Fiszman, S., Martin-Belloso, O. 2010. Recent approach using chemical treatments to preserve quality of fresh-cut fruit; A review. Posharvest Biol. Technol. 57: 139-148.
  • Pizzocaro, F., Torreggiani, D., Gilardi G. 1993. Inhibition of apple polyphenol oxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation, 17 (1993), pp. 21–30.
  • Queiroz, C., Lopez, M.L.M., Fralho, E., Valente-Mesquita, V.L. 2008. Polyphenol oxidase: Characteristics and mechanisms of browning control. Food Reviews International, 24(4):361-375.
  • Rocculi, P., Galinda, F.G., Mendoze, F., Wodss, L., Romani, S., Rosa, M.D., Sjöholm, I. 2007. Effets of the application of antibrowning substances on the metabolize activity and sugar composition on fresh-cut potatoes. Postharvest Biol. Technol. 43:151-157.
  • SelfNutritionData, 2016. Nutrition Facts, Broadbeans (fava beans), mature seeds, cooked, boiled, without salt. http://nutritiondata.self.com/facts/legumes-and-legume-products/4322/2, Erişim Tarihi: 17/02/2016.
  • Shirin, S., Asghar, R. 2014. Effect of natural aloe vera gel coating combined with calcium chloride and citric acid treatments on grape (Vitis vinifera L. cv. Askari) quality during storage. American Journal of Food Science and Technology, 2(1):1-5.
  • Soliva, R. C., Elez, P., Sebastian, M., Martin, O. 2000. Evaluation of browning effect on avocado purée preserved by combined methods. Innovative Food Science & Emerging Technologies, 1(4), 261-268. http://dx.doi.org/10.1016/S1466-8564(00)00033-3.
  • Son, S.M., Moon, K.D., Lee, C.Y. 2001. Inhibitory effects of various antibrowning agents on apple slices. Food Chem., 73:23-30.
  • Suttirak, W., Manurakchinakorn, S. 2010. Potential application of ascorbic acid, sitric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables.
  • Walailak J.Sci. &Tech., 7(1):5-14.
  • Toivonen, P.M.A., Brummell, D.A. 2008. Biochemical basis of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol. Technol. 48: 1-4.
  • Uylaşer, V., İncedayı, B., Yıldız, G. 2014. Effects of citric acid and Na-metabisulphide on the shelf-life of minimally processed Haciömer cv. Chestnus. Int.Journal of Applied Science and Technol., 4(1):127-130.
There are 33 citations in total.

Details

Journal Section Articles
Authors

Mehmet Ufuk Kasım

Rezzan Kasım

Publication Date October 29, 2016
Published in Issue Year 2016 Volume: 19 Issue: 3

Cite

APA Kasım, M. U., & Kasım, R. (2016). Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. KSÜ Doğa Bilimleri Dergisi, 19(3), 339-347.
AMA Kasım MU, Kasım R. Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. KSÜ Doğa Bilimleri Dergisi. October 2016;19(3):339-347.
Chicago Kasım, Mehmet Ufuk, and Rezzan Kasım. “Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi Ve Kalite Üzerine Etkisi”. KSÜ Doğa Bilimleri Dergisi 19, no. 3 (October 2016): 339-47.
EndNote Kasım MU, Kasım R (October 1, 2016) Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. KSÜ Doğa Bilimleri Dergisi 19 3 339–347.
IEEE M. U. Kasım and R. Kasım, “Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi”, KSÜ Doğa Bilimleri Dergisi, vol. 19, no. 3, pp. 339–347, 2016.
ISNAD Kasım, Mehmet Ufuk - Kasım, Rezzan. “Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi Ve Kalite Üzerine Etkisi”. KSÜ Doğa Bilimleri Dergisi 19/3 (October 2016), 339-347.
JAMA Kasım MU, Kasım R. Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. KSÜ Doğa Bilimleri Dergisi. 2016;19:339–347.
MLA Kasım, Mehmet Ufuk and Rezzan Kasım. “Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi Ve Kalite Üzerine Etkisi”. KSÜ Doğa Bilimleri Dergisi, vol. 19, no. 3, 2016, pp. 339-47.
Vancouver Kasım MU, Kasım R. Taze Kesilmiş Baklada Yüksek Dozda Sitrik Asit Uygulamalarının Polifenol Enzim Aktivitesi ve Kalite Üzerine Etkisi. KSÜ Doğa Bilimleri Dergisi. 2016;19(3):339-47.