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Santa Rosa Erik Çeşidinin Kontrollü Atmosfer Koşullarında Depolanması Üzerine Bir Araştırma
(A Study On Controlled Atmosphere Storage Of Santa Rosa Variety Of Plums )

Author : Ali BATU    
Type :
Printing Year : 1997
Number : 1997-1
Page : 51-70


Summary
Bu araştırma, Santa Rosa erik çeşidi kullanılarak +ΰC ve % 85 oransal nemde % 1 02’ııe ilaveten % 0, % 3, % 6 ve % 9 C02 ortamında gerçekleştirilmiştir. Eriklerin 5, 6 ve 7 hafta Kontrollü Atmosfer (KA) de depolanmasından sonra renk, sertlik, suda çözünür kuru madde (SÇKM), pH’daki değişmeler ile ağırlık kayıpları incelenmiştir. Buna ek olarak KA ortamından çıkartılan meyveler 5 gün daha 20°C de tutularak bozulma oranları gözlenmiştir. Beşinci hafta sonunda, % 1 CVne ilaveten % 3 CO2 ortamında depolanan eriklerin Minolta L* ve Minolta b* değerleri diğerlerinden yüksek bulunmuş ve % 3-9 C02 bulunan ortamda tutulanların Minolta a* değerleri diğerlerinden daha küçük bulunarak bu ortamlarda depolanan eriklerin daha açık renkli oldukları belirlenmiştir. Meyvelerin sertlik değerleri arasında beşinci hafta sonuna kadar Önemli bir farklılık oluşmazken altıncı hafta sonunda ise % 1 O2 + % 3 CO2 ortamında depolanan eriklerin en sert olduğu ve % 9 C02 ortamında tutulanların ise en yumuşak oldukları belirlenmiştir. Beşinci hafta sonunda % 0 ve % 3 C02 içeren ortamda tutulan meyvelerin SÇKM miktarları diğerlerinden daha yüksek olmuştur.

Turkish Keywords


Abstract
In this research, Santa Rosa variety of plums were used. Experiment was carried out at +1°C with 85 % of relative humidity in 0, 3, 6 and 9 % C02 with all 1 % 02. After 5, 6 and 7 weeks storage of plums in controlled atmosphere (CA), colour, firmness, total soluble solids (TSS), pH and weight loss values were evaluated. Additionally, fruits were kept in air at 20°C for 5 days more in order to evaluate decay ratio of the plums. The Minolta L* and Minolta b* values of the plums stored in 1 % O2 + 3 % C02 were higher than those fruits stored in other treatments after fifth weeks of the storage. The values of Minolta a* were lower than the others, it was showed that the fruits stored in I % 0?, + 3 % C02 had more lighter colour than the other fruits. There was no significant difference on fruit firmness between the treatment after fifth weeks of CA storage. But firmness values of the plums stored in 1 % O2 + 3 % C02 was the hardest after sixth weeks of storage, whereas the softest fruits were occurred that stored in 1 % 02 + 9 % CO2. The TSS values of the plums stored in 0 % and 3 % CO2 with all 1 % O2 were found more higher than those fruits stored in other treatments after fifth weeks of CA storage.

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