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Sodyum Aljinat Kaplama Uygulamalarının Az İşlem Görmüş Elma Kalitesine Etkileri

Year 2020, Volume: 1 Issue: 2, 296 - 310, 31.12.2020

Şeyda Karagöz Aslihan Demirdöven

Abstract

Bu çalışmada, Amasya çeşidi elma küplerinin sodyum aljinat (SA) ve stevia kombinasyonları (SAS) içeren çözeltiler ile kaplanması ve modifiye atmosferde (MAP) depolanması sonucu meydana gelen bazı fiziksel ve kimyasal kalite değişimleri incelenmiştir. Araştırma sonucunda; 3 gün depolanan kaplanmış ve kaplanmamış örneklerde (K) ağırlık kaybı gözlenmemiştir. Solunum hızı verileri incelendiğinde K, SA ve SAS örnekleri için sırasıyla oksijen tüketimi 82.95; 26.53 ve 230.56 ml kgs-1. (24sa), karbondioksit üretimi 193.55; 25.21 ve 157.00 ml kgs-1 (24sa) olarak tespit edilmiştir. Depolama başlangıcında titrasyon asitliği değerleri K, SA ve SAS örnekleri için sırasıyla %0.055, %0.118 ve %0.125 ve meyve sertliği değerleri sırasıyla 2.458, 1.665 ve 1.430 N olarak belirlenmiştir. K, SA ve SAS örnekleri için 0.gün/3. gün L* değerleri; 79.84/67.50;77.64/65.65 ve 69.46/42.94, a* değerleri, -1.44/4.04;-3.15/3.94 ve -3.04/18.63 ve b* değerleri 16.66/35.85;19.23/54.01 ve 28.01/46.68 olarak ölçülmüştür. Ayrıca, SA’nın yapışkanımsı özellik katması ve stevianın otsu kokusu ve tadı nedeniyle aljinat ve stevia kombinasyonu film kaplı örnekler duyusal olarak kabul görmemiştir. Sonuç olarak kaplama uygulamalarının solunum hızını azalttığı, titrasyon asitliği değerini arttırdığı ve doku değerini azalttığı belirlenmiştir.

Keywords

elma raf ömrü sodyum aljinat stevia yenilebilir film

Supporting Institution

Tokat Gaziosmanpaşa Üniversitesi BAP Birimi

Project Number

2016-46

References

  • Anonim (1991). Minolta CR-300 Chromameter Operator’ S Instruction Manual. Minolta Crop., Ramsey, NJ.
  • Anonim (1996). Hunter lab color scale applications note, Hunter associates Lab., Virginia, 8(9): 1-4.
  • Anonim (2002). Zwick Z0,5 Universal Tester Operator’S Instruction Manual.
  • Altuğ T ve Elmacı Y (2005). Gıdalarda duyusal değerlendirme. Meta Basım Matbaacılık Hizmetleri, Bornova-İzmir, Türkiye, 133 s. ISBN: 9944566087.
  • Baldwin EA, Nisperos-Carriedo MO, Baker RA (1995). Edible coatings for lightly processed fruits and vegetables. Hortscience, 30: 35-38.
  • Barba FJ, Grimi N ve Vorobiev E (2015). Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves. Journal of Food Engineering, 149: 222-228.
  • Batu A ve Demirdöven A (2010). Effects of modified atmosphere packaging and cold storage on sensory qualities of apples. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 20: 58-67.
  • Bierhals VS, Chiumarelli M ve Hubinger MD (2011). Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv “Perola”). Journal of Food Science, 76: 62-72.
  • Boylston TD, Kupferman EM, Foss JD ve Buering C (1994). Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage. Journal of Food Quality, 17: 477-494.
  • Carbonell-Capella JM, Buniowska M, Esteve MJ ve Frigola A (2015). Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chemistry, 184: 122-130.
  • Cemeroğlu B, Yemenicioğlu A ve Özkan M (2001). Meyve ve Sebzelerin Bileşimi Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları, No: 24, 328 s, Ankara.
  • Cemeroğlu B (2004). Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, No: 38, 690 s, Ankara.
  • Chen C, Peng X, Zeng R, Chen M, Wan C ve Chen J (2016). Ficus hirta fruits extract incorporated into an alginate-based edible coating for Nanfeng mandarin preservation. Scientia Horticulturae, 202: 41-48.
  • Chiabrando V ve Giacalone G (2016). Effects of edible coatings on quality maintenance of fresh-cut nectarines. Emirates Journal of Food and Agriculture, 28(3): 201-207.
  • Chiumarelli M, Ferrari CC, Sarantópoulos CIGL ve Hubinger MD (2011). Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. Innovative Food Science and Emerging Technologies, 12: 381-387.
  • Demirdöven A (2003). Tokat’ta yetiştirilen bazı önemli meyve ve sebzelerin solunum hızlarının belirlenmesi üzerine bir araştırma. Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, s. 98, Tokat.
  • Fişekci B (2013). Lor peynirinin raf ömrü üzerine modifiye atmosfer paketlemenin ve co2 uygulamasının etkilerinin belirlenmesi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta.
  • Fontes LCB, Sarmento SBS, Spoto MHF ve Dias CTS (2008). Preservation of minimally processed apple using edible coatings. Ciência e Tecnologia de Alimentos, 28: 872-880.
  • Gantait S, Das A ve Mandal N (2015). Stevia: a comprehensive review on ethnopharmacological properties and in vitro regenerationjune. Sugar Tech, 17(2): 95-106.
  • Hui-Min J, To H, Li-Ping L ve Hai-Ying Z (2009). Effects of edible coatings on browning of fresh-cut peach fruits. Transactions of the Chinese Society of Agricultural Engineering, 25(3): 282-286.
  • İzli N ve Polat A (2016). Dondurarak kurutma yönteminin zencefilin kurutma karakteristikleri, renk, mikroyapı ve rehidrasyon özellikleri üzerine etkisi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 33(Ek sayı): 126-136.
  • James JB ve Ngarmsak T (2010). Processing of freshcut tropical fruits and vegetables: A technical guide, Bangkok: RAP Publication. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. ISBN 978-92-5-106712-3.
  • Karagöz Ş (2018). Stevia içeren yenilebilir film formülasyonlarının geliştirilmesi ve yenilebilir film kaplama ile modifiye atmosferde ambalajlama kombinasyonunun az işlem görmüş elmaların raf ömrüne etkileri. Doktora Tezi, Tokat Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Tokat.
  • Karagöz Ş ve Demirdöven A (2019). Effects of some edible coating on quality of ready-to-eat amasya apples. Gıda, 44 (1): 60-70.
  • Kays SJ (1991). Postharvest physiology of perishable plant products. Van Nostrand Reinholt, Londan, 75-142 p. ISBN: 0442239122.
  • Lidster PD, Tung MA, Garland MR ve Porritt SW (1979). Texture modification of processed apple slices by a postharvest heat treatment. Journal of Food Science, 44: 998-1007.
  • Luo MR (2006). Applying colour science in colour design. Optics & Laser Technology, 38: 392-398.
  • Maftoonazad N, Ramaswamy HS, Marcotte M (2008). Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. International Journal of Food Science & Technology, 43: 951-957.
  • McGuire RG (1992). Reporting of objective color measurements. Hortscience, 27: 1254-1255.
  • Montero-Calderon M, Rojas-Graü MA ve Martin-Belloso O (2008). Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 50: 182-189.
  • Olivas GI, Mattinson DS ve Barbosa-Cánovas GV (2007). Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biology and Technology, 45(1): 89-96.
  • Oms-Oliu G, Soliva-Fortuny R ve Martín-Belloso O (2008). Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT- Food Science and Technology, 41(10): 1862-1870.
  • Öz AT ve Süfer Ö (2012). Meyve ve sebzelerde hasat sonrası kalite üzerine yenilebilir film ve kaplamaların etkisi. Akademik Gıda, 10(1): 85-91.
  • Özdemir KS (2015). Gıda ve biyoaktif gıda bileşenlerinin kaplanması: proses ve depolama stabilitesi üzerine etkileri. Doktora Tezi, Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Perez-Gago MB, Gonzalez-Aguilar GA ve Olivas GI (2010). Edible coatings for fruits and vegetables. Stewart Postharvest Review, 6: 1-4.
  • Pop OL, Vodnar DC, Suharoschi R, Mudura E ve Socaciu C (2015). L. plantarum ATCC 8014 entrapment with prebiotics and lucerne green juice and their behavior in simulated gastrointestinal conditions. Journal of Food Process Engineering, 39(5): 433-441.
  • Rojas-Graü MA, Raybaudi-Massilia RM, Soliva-Fortuny R, Avena-Bustillos RJ, McHugh TH ve Martín-Belloso O (2007). Apple puree-alginate coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45(2): 254-264.
  • Rojas-Graü MA, Tapia MS ve Martín-Belloso O (2008). Using polysaccharide-based edible coatings to maintain quality of freshcut Fuji apples. Trends in Food Science & Technology, 41: 139-147.
  • Rössle C, Brunton N, Gormley RT, Wouters R ve Butler F (2011). Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples. Journal of Food Science, 76: H19-H29.
  • Sadler GD ve Murphy PA (1998). pH and Titratable Acidity. Food Analysis, Ed: Suzanne Nielsen, S., Aspen Publishers, Inc., Gaithersburg, Maryland, 101-116.
  • Salvia-Trujillo L, Rojas-Graü MA, Soliva-Fortuny R ve Martín-Belloso O (2015). Use of antimicrobial nanoemulsions as edible coatings: impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biology and Technology, 105: 8-16.
  • Siddaramaiah, Swamy TMM, Ramaraj B ve Lee JH (2008). Sodium alginate and its blends with starch: thermal and morphological properties. Journal of Applied Polymer Science, 109: 4075-4081.
  • Soliva-Fortuny RC, Grigelmo-Miguel N, Odriozola-Serrano I, Gorinstein S and Martín-Belloso O (2001). Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. Journal of Agricultural and Food Chemistry, 49: 3685-3690.
  • Stevens MA, Kader AA ve Albright M (1979). Potential for increasing apple flavour via increasing sugar and acid content. Journal of the American Society for Horticultural Science, 104: 40-42.
  • Tapia MS, Rojas-Grau MA, Carmona A, Rodrıguez FJ, Soliva-Fortuny R, Martin-Belloso O (2008). Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, 22: 1493-1503.
  • Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers, 137: 360-374.
  • Tokatlı K (2016). Karides atıklarından kitosan üretim koşullarının optimizasyonu ve kitosandan elde edilen yenilebilir film kaplamanın kirazların raf ömrüne etkisi. Doktora Tezi, Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, s. 202, Tokat.
  • Yılmaz L ve Elmacı Y (2018). Polifenol oksidaz enzimi ve inaktivasyon yöntemleri. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6 (3): 333-345.

Effects of Sodium Alginate Coatings on Quality of Fresh-Cut- Apples

Year 2020, Volume: 1 Issue: 2, 296 - 310, 31.12.2020

Şeyda Karagöz Aslihan Demirdöven

Abstract

In this study, some physical and chemical quality changes that occurred as a result of coating Amasya variety apple cubes with solutions containing sodium alginate (SA) and stevia combinations (SAS), and storage in modified atmosphere (MAP) were investigated. As a result of the research, no weight loss was observed in the coated and uncoated samples (K) stored for 3 days. When respiratory rate data are analyzed, oxygen consumption for K, SA and SAS samples has been determined as 82.95, 26.53 and 230.56 ml kgs-1 (24h) and the carbon dioxide production was 193.55, 25.21 and 157.00 ml kgs-1 (24h), respectively. Titration acidity values at the beginning of storage were determined as 0.055%, 0.1118% and 0,125% for K, SA and SAS samples, and fruit hardness values determined as 2.458, 1.665 and 1.430 N, respectively. The 0th/3rd day L* values for K, SA and SAS samples were measured as 79.84/67.50, 77.64/65.65 and 69.46/42.94, a* values as -1.44/4.04, -3.15/3.94 and -3.04/18.63, and b* values as 16.66/35.85, 19.23/54.01 and 28.01/46.68. Due to the adherent feature of SA and the herbaceous smell and taste of stevia, coated samples with the combination of alginate and stevia were not acceptable as sensory. As a result, it has been determined that coating applications decrease respiration rate, increase titration acidity value and decrease hardness value.

Keywords

Apple shelf life sodium alginate stevia edible film

Project Number

2016-46

References

  • Anonim (1991). Minolta CR-300 Chromameter Operator’ S Instruction Manual. Minolta Crop., Ramsey, NJ.
  • Anonim (1996). Hunter lab color scale applications note, Hunter associates Lab., Virginia, 8(9): 1-4.
  • Anonim (2002). Zwick Z0,5 Universal Tester Operator’S Instruction Manual.
  • Altuğ T ve Elmacı Y (2005). Gıdalarda duyusal değerlendirme. Meta Basım Matbaacılık Hizmetleri, Bornova-İzmir, Türkiye, 133 s. ISBN: 9944566087.
  • Baldwin EA, Nisperos-Carriedo MO, Baker RA (1995). Edible coatings for lightly processed fruits and vegetables. Hortscience, 30: 35-38.
  • Barba FJ, Grimi N ve Vorobiev E (2015). Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves. Journal of Food Engineering, 149: 222-228.
  • Batu A ve Demirdöven A (2010). Effects of modified atmosphere packaging and cold storage on sensory qualities of apples. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 20: 58-67.
  • Bierhals VS, Chiumarelli M ve Hubinger MD (2011). Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv “Perola”). Journal of Food Science, 76: 62-72.
  • Boylston TD, Kupferman EM, Foss JD ve Buering C (1994). Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage. Journal of Food Quality, 17: 477-494.
  • Carbonell-Capella JM, Buniowska M, Esteve MJ ve Frigola A (2015). Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chemistry, 184: 122-130.
  • Cemeroğlu B, Yemenicioğlu A ve Özkan M (2001). Meyve ve Sebzelerin Bileşimi Soğukta Depolanmaları. Gıda Teknolojisi Derneği Yayınları, No: 24, 328 s, Ankara.
  • Cemeroğlu B (2004). Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, No: 38, 690 s, Ankara.
  • Chen C, Peng X, Zeng R, Chen M, Wan C ve Chen J (2016). Ficus hirta fruits extract incorporated into an alginate-based edible coating for Nanfeng mandarin preservation. Scientia Horticulturae, 202: 41-48.
  • Chiabrando V ve Giacalone G (2016). Effects of edible coatings on quality maintenance of fresh-cut nectarines. Emirates Journal of Food and Agriculture, 28(3): 201-207.
  • Chiumarelli M, Ferrari CC, Sarantópoulos CIGL ve Hubinger MD (2011). Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate. Innovative Food Science and Emerging Technologies, 12: 381-387.
  • Demirdöven A (2003). Tokat’ta yetiştirilen bazı önemli meyve ve sebzelerin solunum hızlarının belirlenmesi üzerine bir araştırma. Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, s. 98, Tokat.
  • Fişekci B (2013). Lor peynirinin raf ömrü üzerine modifiye atmosfer paketlemenin ve co2 uygulamasının etkilerinin belirlenmesi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta.
  • Fontes LCB, Sarmento SBS, Spoto MHF ve Dias CTS (2008). Preservation of minimally processed apple using edible coatings. Ciência e Tecnologia de Alimentos, 28: 872-880.
  • Gantait S, Das A ve Mandal N (2015). Stevia: a comprehensive review on ethnopharmacological properties and in vitro regenerationjune. Sugar Tech, 17(2): 95-106.
  • Hui-Min J, To H, Li-Ping L ve Hai-Ying Z (2009). Effects of edible coatings on browning of fresh-cut peach fruits. Transactions of the Chinese Society of Agricultural Engineering, 25(3): 282-286.
  • İzli N ve Polat A (2016). Dondurarak kurutma yönteminin zencefilin kurutma karakteristikleri, renk, mikroyapı ve rehidrasyon özellikleri üzerine etkisi. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 33(Ek sayı): 126-136.
  • James JB ve Ngarmsak T (2010). Processing of freshcut tropical fruits and vegetables: A technical guide, Bangkok: RAP Publication. Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific. ISBN 978-92-5-106712-3.
  • Karagöz Ş (2018). Stevia içeren yenilebilir film formülasyonlarının geliştirilmesi ve yenilebilir film kaplama ile modifiye atmosferde ambalajlama kombinasyonunun az işlem görmüş elmaların raf ömrüne etkileri. Doktora Tezi, Tokat Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Tokat.
  • Karagöz Ş ve Demirdöven A (2019). Effects of some edible coating on quality of ready-to-eat amasya apples. Gıda, 44 (1): 60-70.
  • Kays SJ (1991). Postharvest physiology of perishable plant products. Van Nostrand Reinholt, Londan, 75-142 p. ISBN: 0442239122.
  • Lidster PD, Tung MA, Garland MR ve Porritt SW (1979). Texture modification of processed apple slices by a postharvest heat treatment. Journal of Food Science, 44: 998-1007.
  • Luo MR (2006). Applying colour science in colour design. Optics & Laser Technology, 38: 392-398.
  • Maftoonazad N, Ramaswamy HS, Marcotte M (2008). Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. International Journal of Food Science & Technology, 43: 951-957.
  • McGuire RG (1992). Reporting of objective color measurements. Hortscience, 27: 1254-1255.
  • Montero-Calderon M, Rojas-Graü MA ve Martin-Belloso O (2008). Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology, 50: 182-189.
  • Olivas GI, Mattinson DS ve Barbosa-Cánovas GV (2007). Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biology and Technology, 45(1): 89-96.
  • Oms-Oliu G, Soliva-Fortuny R ve Martín-Belloso O (2008). Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon. LWT- Food Science and Technology, 41(10): 1862-1870.
  • Öz AT ve Süfer Ö (2012). Meyve ve sebzelerde hasat sonrası kalite üzerine yenilebilir film ve kaplamaların etkisi. Akademik Gıda, 10(1): 85-91.
  • Özdemir KS (2015). Gıda ve biyoaktif gıda bileşenlerinin kaplanması: proses ve depolama stabilitesi üzerine etkileri. Doktora Tezi, Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Perez-Gago MB, Gonzalez-Aguilar GA ve Olivas GI (2010). Edible coatings for fruits and vegetables. Stewart Postharvest Review, 6: 1-4.
  • Pop OL, Vodnar DC, Suharoschi R, Mudura E ve Socaciu C (2015). L. plantarum ATCC 8014 entrapment with prebiotics and lucerne green juice and their behavior in simulated gastrointestinal conditions. Journal of Food Process Engineering, 39(5): 433-441.
  • Rojas-Graü MA, Raybaudi-Massilia RM, Soliva-Fortuny R, Avena-Bustillos RJ, McHugh TH ve Martín-Belloso O (2007). Apple puree-alginate coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45(2): 254-264.
  • Rojas-Graü MA, Tapia MS ve Martín-Belloso O (2008). Using polysaccharide-based edible coatings to maintain quality of freshcut Fuji apples. Trends in Food Science & Technology, 41: 139-147.
  • Rössle C, Brunton N, Gormley RT, Wouters R ve Butler F (2011). Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples. Journal of Food Science, 76: H19-H29.
  • Sadler GD ve Murphy PA (1998). pH and Titratable Acidity. Food Analysis, Ed: Suzanne Nielsen, S., Aspen Publishers, Inc., Gaithersburg, Maryland, 101-116.
  • Salvia-Trujillo L, Rojas-Graü MA, Soliva-Fortuny R ve Martín-Belloso O (2015). Use of antimicrobial nanoemulsions as edible coatings: impact on safety and quality attributes of fresh-cut Fuji apples. Postharvest Biology and Technology, 105: 8-16.
  • Siddaramaiah, Swamy TMM, Ramaraj B ve Lee JH (2008). Sodium alginate and its blends with starch: thermal and morphological properties. Journal of Applied Polymer Science, 109: 4075-4081.
  • Soliva-Fortuny RC, Grigelmo-Miguel N, Odriozola-Serrano I, Gorinstein S and Martín-Belloso O (2001). Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. Journal of Agricultural and Food Chemistry, 49: 3685-3690.
  • Stevens MA, Kader AA ve Albright M (1979). Potential for increasing apple flavour via increasing sugar and acid content. Journal of the American Society for Horticultural Science, 104: 40-42.
  • Tapia MS, Rojas-Grau MA, Carmona A, Rodrıguez FJ, Soliva-Fortuny R, Martin-Belloso O (2008). Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya. Food Hydrocolloids, 22: 1493-1503.
  • Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M (2016). Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers, 137: 360-374.
  • Tokatlı K (2016). Karides atıklarından kitosan üretim koşullarının optimizasyonu ve kitosandan elde edilen yenilebilir film kaplamanın kirazların raf ömrüne etkisi. Doktora Tezi, Gaziosmanpaşa Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, s. 202, Tokat.
  • Yılmaz L ve Elmacı Y (2018). Polifenol oksidaz enzimi ve inaktivasyon yöntemleri. Türk Tarım – Gıda Bilim ve Teknoloji Dergisi, 6 (3): 333-345.
There are 48 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Research Articles
Authors

Şeyda Karagöz 0000-0002-6167-5613

Aslihan Demirdöven 0000-0003-1246-9132

Project Number 2016-46
Publication Date December 31, 2020
Submission Date June 29, 2020
Acceptance Date August 27, 2020
Published in Issue Year 2020 Volume: 1 Issue: 2

Cite

APA Karagöz, Ş., & Demirdöven, A. (2020). Sodyum Aljinat Kaplama Uygulamalarının Az İşlem Görmüş Elma Kalitesine Etkileri. Turkish Journal of Agricultural Engineering Research, 1(2), 296-310.

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