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Öğe An innovative technique for extending shelf life of strawberry: Ultrasound(Elsevier Science Bv, 2013) Aday, Mehmet Seckin; Temizkan, Riza; Buyukcan, Mehmet Burak; Caner, CengizUltrasound is one of the newest nonthermal methods to extend shelf life of fresh fruits during storage. The effectiveness of ultrasound depends on wave frequency, power and treatment time. The present study was designed to determine the effect of different ultrasound powers (30 W, 60 W, 90 W) and treatment times (5 min, 10 min) on quality of strawberry. Oxygen concentration inside packages of strawberries which treated with 30 W and 60 W ultrasound powers were higher than 90 W and control (CNT) groups. A sharp increase in CO2 release rate was observed for the CNT and 90 W treatments during the storage. Attributes such as pH, total soluble solid content and color for the 30 Wand 60 W treatments were better than CNT and 90 W treatments. Decay incidence analysis confirmed that all ultrasound treatments were effective to reduce mold growth. The 30 W and 60 W treatments maintained better textural properties compared with 90 Wand CNT groups. FT-NIR analysis was used to quantify water and sugar content of strawberries. As a result, it was concluded that ultrasound power as high as 90 W resulted in detrimental effects on strawberry quality, while power levels between 30 W and 60 W had improved quality and can be used to extend shelf life of strawberry. (C) 2012 Elsevier Ltd. All rights reserved.Öğe Application of electrolyzed water for improving postharvest quality of mushroom(Elsevier Science Bv, 2016) Aday, Mehmet SeckinThis paper focused on the effectiveness of electrolyzed water (EW) at different concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on the quality of mushroom. In order to understand the effect of EW on mushrooms, gas composition inside packages, weight loss, pH, whiteness and browning index, texture profile analysis (TPA), cap development, electrolyte leakage and FF-NIR analysis were performed during the twelve days of storage at 4 degrees C. Samples washed with 25 and 50 mg/L EW consumed O-2 lower than the other treatments. Mushrooms treated with 25 mg/L EW had a significantly lower electrolyte leakage values than untreated and 5 mg/L treated mushrooms. Mushrooms treated with 25 mg/L EW had the highest whiteness index and lowest browning index. EW treatments at the concentrations of 25 and 50 mg/L maintained the textural parameters and slowed down the weight loss better than other treatments. FT-NIR analysis supported the results obtained by weight loss and electrolyte leakage. In conclusion, the results of this research support the idea that combined use of EW treatment and passive modified atmosphere packaging can be used to extend the shelf life of mushrooms. (C) 2015 Elsevier Ltd. All rights reserved.Öğe Assessing consumers' adoption of active and intelligent packaging(Emerald Group Publishing Ltd, 2015) Aday, Mehmet Seckin; Yener, UgurPurpose - The purpose of this paper is to identify the purchase behavior with regard to innovative food packaging techniques and sociodemographic properties of consumers in Turkey (the crossroads of Europe and Asia). Design/methodology/approach - The survey was conducted with 365 people (around 50 persons for each region) who live in the different regions to represent the whole population of Turkey as good as possible. Questionnaire methodology was used to achieve the research objectives. Multiple-choice test which consists of 24 questions (Table I) were selected in order to keep the questionnaire at a reasonable length. Questionnaires were distributed to the respondents in small groups for effective communication. Multiple correspondence, decision tree and prospect profiles statistic procedures were used to identify the purchase behavior. Findings - In the study, some consumers worried that innovative packages might mislead them and therefore sales should be handled under trusted brands. Majority of consumers were willing to use innovative food packages to prevent the microbial spoilage. Consumers indicated that they do not want to see sachets in active food packages due to the probability of mistaken. Consumers who chose the price as a first thing to get their attention in food packaging, would accept the increase in price lesser than 10 percent after seeing the positive impacts of innovative packaging. Most of the consumers' (74.79 percent) expectation from innovative packaging was the visual ability to observe the history and freshness of foods inside the packaging. Participants indicated that education through commercials (40.55 percent) would be the most effective way in order to increase the overall acceptability for innovative packaging. Research limitations/implications - The limitation of this study was that, these questionnaires were applied only to Turkish consumers and findings might not be applicable to other countries. Practical implications - Better understanding of consumer adoption of innovative packages can help to minimize rejection of innovative technologies. Knowledge of consumer behaviors toward active and intelligent packaging can contribute to developing better industry strategies. Originality/value - This paper gives the detailed information about purchasing behavior of Turkish consumers' regarding innovative packaging techniques.Öğe Effect of oxygen and carbon dioxide absorbers on strawberry quality(Elsevier, 2011) Aday, Mehmet Seckin; Caner, Cengiz; Rahvali, FatihThis study investigated the effect of active modified atmosphere packaging on quality of fresh strawberries. Strawberries were treated with one oxygen and two different carbon dioxide scavengers throughout storage at 4 degrees C for 4 weeks. The effect of active packaging was assessed by comparing gas concentrations, pH, electrical conductivity, total soluble solids, surface color, decay incidence, texture profile analysis, sensory analysis, and FT-NIR analysis values. pH values were significantly higher in the controls (package without absorbers) during storage compared with other treatments. The package headspace with CO2 absorbers, had the lowest CO2 accumulation and O-2 absorbers resulted in constant O-2 levels (5 kPa) during storage. Total soluble solid contents of all treatments were between 10.34% and 7.7% except for the control which had a value of 6.94% at the end of the storage. CO2 absorbers are clearly effective for maintaining soluble solid contents. Electrical conductivity was lowest with CO2 absorbers throughout storage and color was better maintained in all treated fruit. Firmness values of the controls were significantly lower than those of the treatments. Results of sensory evaluation showed that the controls had the lowest scores for all attributes. This study shows that the FT-NIR is a powerful-nondestructive tool for monitoring quality of strawberries and produces rapid readings during storage. In general, our study showed that the use of active packaging preserves strawberry. Crown Copyright (C) 2011 Published by Elsevier B.V. All rights reserved.Öğe Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging(Springer, 2008) Caner, Cengiz; Aday, Mehmet Seckin; Demir, MuharremThe impact of equilibrium-modified atmosphere packaging (EMAP) technology on extension quality [pH, acidity, brix, color (L, a, Chroma, hue)] and texture profile analyses of fresh strawberries was studied and compared during storage. Cast polypropylene (CPP), linear low density polyethylene (LLDPE) and polyethyleneterephthalate (PET)/Ethylene vinyl alcohol (EVOH)/Polyetlene-low-acetyl fractions (LAF) were used as heatsealed lid and polyvinyl chloride (PVC/PE) tray with the purpose of obtaining equilibrium atmospheres. Among the various films used, pH of fresh strawberry was 3.275 at initial days, and increased to 3.39- for LLDPE; 3.42 for CPP and 3.44 PET/EVOH-LAF at the end of 10 days' storage. Acidity values were 0.609 mg ml(-1) and decreased to 0.56 mg ml(-1) for LLDPE; 0.47 mg ml(-1) for CPP and 0.49 mg ml(-1) for PET/EVOH-LAF at end of storage. The strawberry brix had evolved from the initial 7.125 and reduced to about from 5.6 to 6.07 at the end of the storage. At the end of the storage, the strawberry L values had not significantly changed from the initial from 29.10 (L) to 28.9 - 26.46. Initial values of the firmness were 1,089 gf and reduced with ranged from 769 gf to 527 gf at end of the 10-day storage period. All the parameters in texture profile analyses showed a decline, except adhesiveness and springiness and used potential indicators of fresh strawberries. The overall results expressed that strawberry quality can be maintained effectively at least for 10 days using various polymeric lid films. PET/EVOH-LAF and CPP were much more effective then LLDPE due to barrier properties during storage periods. Quality of strawberry packaged with suitable high-barrier lid films have been prolonged significantly.Öğe Impact of COVID-19 on the food supply chain(Oxford Univ Press, 2020) Aday, Serpil; Aday, Mehmet SeckinA pandemic is not a new event encountered in the history of humanity because mankind has faced various pandemics in history. The common point of pandemics is their serious negative effects on the global economy. Considering the food supply chain, one of the most important sectors of the economy, it has been seen that COVID-19 has an impact on the whole process from the field to the consumer. In the light of recent challenges in food supply chain, there is now considerable concern about food production, processing, distribution, and demand. COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. Therefore, governments should facilitate the movement of workers and agri-food products. In addition, small farmers or vulnerable people should be supported financially. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. Food protectionist policies should be avoided to prevent an increase in food prices. In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. The supply chain also should be flexible enough to respond to the challenges in the food supply chain. The purpose of this review is to evaluate the impact of COVID-19 on the agriculture and food sector and to summarize the recommendations required to reduce and control the effect of the pandemic.Öğe Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life(Elsevier, 2014) Aday, Mehmet Seckin; Caner, CengizThe objectives of this study were to determine the effectiveness of ultrasound and the chemical sanitizers ozone and chlorine dioxide, alone and in combination, on strawberry storage life. Fruits were treated with 0.075 mg/L ozone, 6 mg/L chlorine dioxide and ultrasound at 30 Watt, combination of ultrasound plus ozone and combination of ultrasound plus chlorine dioxide for 5 min and stored for up to 4 weeks at 4 degrees C. All treatments inhibited mold growth during storage. However, individual ozone treatment causes bleaching of the fruit. Ultrasound treatments with ozone and chlorine dioxide were more beneficial for quality factors such as pH, total soluble solids, electrical conductivity and texture compared with the individual treatment or untreated fruit. Also, nondestructive near infrared spectroscopy in transmission and reflectance modes gave promising results for evaluating the sugar and water content of the fruit. Overall our findings suggest that combinations of ultrasound plus ozone and chlorine dioxide could be used for prolonging shelf life of strawberries. (C) 2014 Elsevier Ltd. All rights reserved.Öğe Maintaining Quality of Fresh Strawberries Through Various Modified Atmosphere Packaging(Wiley, 2009) Caner, Cengiz; Aday, Mehmet SeckinThe influence of various modified atmosphere packaging (AMP) (21/0.05, 418 and 60/20% O-2/% CO2) on fresh strawberry qualities [pH, acidity, degrees Brix, colour (L, a) and texture profile analyses] was investigated and compared during storage. Among the gas combinations used, pH of fresh strawberry was 3.281 at 1 day, and increased to 3.561 for air [21/0.05% (O-2/CO2)], 3.53 for low (4/8) and 3.538 high (60/20) at 12 days. At the end of the storage, degrees Brix had evolved from the initial 7.07 to 5.47, 5.65 and 5.62 for 21% O-2; 4% O-2 and 60% O-2, respectively. Storage in 60% O-2 or 4% O-2 delayed the decrease of degrees Brix, titratable acidity and increased pH compared with 21% O-2. At the end of the storage, the strawberry L values had slightly decreased. Initial values of the firmness were 1067 gf and reduced to 501 gf (21% O-2); 613 gf (4% O-2) and 575 gf (60% O-2) at 12 days storage. Higher O-2 resulted in better springiness and chewiness than those treated with 4% O-2 and 21% CO2, but did not significantly affect resilience. These results show that the use of various MAP gas compositions, including high oxygen, could be a good alternative to maintain fresh strawberry qualities for at least 12 days. Copyright (C) 2008 John Wiley & Sons, Ltd.Öğe MAINTAINING THE QUALITY OF STRAWBERRIES BY COMBINED EFFECT OF AQUEOUS CHLORINE DIOXIDE WITH MODIFIED ATMOSPHERE PACKAGING(Wiley, 2013) Aday, Mehmet Seckin; Buyukcan, Mehmet Burak; Caner, CengizThis study evaluated the efficiency of various concentrations (3, 6 and 9ppm) of ClO2 and modified atmosphere packaging (MAP). Quality criteria of fresh strawberries were analyzed during storage. Highest CO2 and lowest O-2 levels were observed inside the package for the control (without ClO2) group. ClO2 treatments were effective in retaining pH and titratable acidity. After 25 days, ClO2 groups exhibited low conductivity (3.4-3.5 mu S/cm) and high L* values, around 30, compared with the control group. ClO2 was effective in maintaining the stability of anthocyanin. At day 6, the 9ppm group had the highest a* value (30.06). Firmness values were in the range of 280-300g for the ClO2-treated group and around 100g for the control group at the end of storage. Fourier transform near-infrared spectra gave comprehensive information about the water and sugar contents of the strawberries. The overall results indicated that ClO2 treatment and MAP had significant effect on the postharvest quality of fresh strawberries. PRACTICAL APPLICATIONSStrawberries are highly perishable fruits due to high respiration rate, and require protection during storage. The present study demonstrated that combination of various ClO2 concentrations and modified atmosphere packaging technologies is capable of maintaining the shelf life of fresh strawberries and has been suggested as an interesting alternative to traditional sanitizers. Also, Fourier transform near-infrared measurements provided good estimates of the internal quality indices of the fresh strawberries.Öğe Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage(Wiley, 2016) Yuceer, Muhammed; Aday, Mehmet Seckin; Caner, CengizBACKROUND: Eggs have long been recognised as a source of high-quality proteins. Many methods exist to extend shelf life of food and one of them is ozone treatment, which is an emerging technology for disinfecting surfaces in the food industry. This study aimed to extend the shelf life of fresh eggs using gaseous ozone treatments at concentrations of 2, 4 and 6 ppm with exposure times of 2 and 5 min during storage for 6 weeks at 24 degrees C. The effect of the treatments on interior quality and functional properties of eggs is also reported. RESULTS: Ozone concentration and exposure time significantly affected the Haugh unit (HU), yolk index, albumen pH, relative whipping capacity (RWC), and albumen viscosity of eggs during the storage. Control eggs had the highest albumen pH and lowest albumen viscosity. Attributes such as albumen pH and RWC of eggs exposed to ozone treatments were better than the control samples. The measurement results showed that ozone concentration at 6 ppm and exposure time of 5 min can be applied to fresh eggs and extend shelf life up to 6 weeks at 24 degrees C storage period. CONCLUSION: Ozone treatments helped to maintain egg quality for a longer time. Ozone concentrations at 2 and 4 ppm showed promising results in maintaining internal quality and functional properties of fresh eggs during storage. Ozone at high concentration (6 ppm) caused a detrimental effect on eggshell quality. As a result, this study demonstrated that ozone treatments of 2, and especially 4 and 6 ppm concentration maintained eggshell quality during the storage. (c) 2015 Society of Chemical IndustryÖğe Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures(Karger, 2009) Tekin, Leyla; Aday, Mehmet Seckin; Yilmaz, EminIn order to compare the thermal performances to evaluate suitability for frying, hazelnut oil (HNO), olive pomace oil (OPO), grapeseed oil (GSO) and sunflower oil (SSO) were heated for 5 h / 5 consecutive days at 175 +/- 5 degrees C, and sampled at the end of each day. Free acidity, peroxide value, conjugated dienes, total polar materials, viscosity, and CIE color values were measured. Highest values of free acidity, conjugated dienes, total polar materials and viscosity were observed in grapeseed oil sample. GSO has reached to a very viscous state during the earlier hours of the operation; hence it is not suitable for frying. Better thermal performances have found with HNO and OPO when compared to the control oil, SSO. Therefore, both oils can alternatively be used as new frying oils effectively.Öğe Potential of antimicrobial active packaging 'containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating' to extend shelf life of fresh strawberry(Elsevier, 2016) Duran, Merve; Aday, Mehmet Seckin; Zorba, Nukhet N. Demirel; Temizkan, Riza; Buyukcan, Mehmet Burak; Caner, CengizIn this study, chitosan (CH) coatings as carrier of nisin (NS), natamycin (NT), pomegranate (PE) and grape seed extract (GE) were used to maintain quality and extend shelf life of fresh strawberry. The samples were analyzed in terms of gas composition inside packaging, pH, total soluble solid content, water activity, color, texture, FT-NIR and microbial counts for up to 40 days at 4 degrees C. The experiments showed that all coating materials preserved the quality of fresh strawberry compared to untreated ones. Among the treatments, incorporation of the natamycin in the chitosan coating (CH+NT) reduced the O-2 consumption of the fruit and showed better effects on delaying changes of pH, total soluble solid content, water activity and microbial counts. The incorporation of different antimicrobial agents into chitosan matrix did not reveal any significant effect on lightness (L*) and redness (a*) of strawberry. Among the treatments, CH + PE and CH + NT showed significantly higher antimicrobial effect against the mesophilic bacteria and yeast and mold. As a general result, antimicrobial active packaging based on the combination of chitosan coating with antimicrobial agents increased the shelf life of fresh strawberry compared to uncoated fruit. (C) 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Öğe Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry(Taylor & Francis Inc, 2014) Aday, Mehmet Seckin; Buyukcan, Mehmet Burak; Temizkan, Riza; Caner, CengizEfficiency of three aqueous ozone concentrations (0.075 ppm, 0.15 ppm, 0.25 ppm) and two exposure times (2 and 5 min) were investigated for maintaining strawberry quality. Exposure to 0.075 ppm and 0.15 ppm ozone delayed the changes in pH, total soluble solids, firmness and electrical conductivity. All ozone treatments prevented mold growth during storage. However, the 0.25 ppm ozone treatment caused loss of strawberry quality due to high ozone concentration. The results have shown that; low (0.075 ppm) and middle (0.15 ppm) ozone concentrations can be applied to extend the shelf-life of strawberries by at least 3 weeks under refrigerated conditions.Öğe The Applications of 'Active Packaging and Chlorine Dioxide' for Extended Shelf Life of Fresh Strawberries(Wiley, 2011) Aday, Mehmet Seckin; Caner, CengizFresh strawberries are highly perishable because of their high respiration rates. Three alternative packaging approaches were investigated to maintain the high quality and to extend the shelf life of strawberries. These were active packaging using chlorine dioxide (ClO2) and ethylene-moisture sachets. The quality properties of four groups of samples were measured over 3 weeks at 4 degrees C. The groups were: control, active packaging without ClO2 treatment, active packaging with low-dose (5 ppm) ClO2 treatment and active packaging with high-dose (10 ppm) ClO2 treatment. Measured properties were weight loss, gas concentration, pH, titratable acidity (TA), soluble solids content, texture profile and colour. Active packaging with low-dose (5 ppm) ClO2 treatment was found to be the most effective for TA retention and for maintaining (L) brightness values. The control group showed the largest total soluble solids reduction from 7.60 to 6.57. Active packaging without ClO2 treatment showed the lowest weight loss (0.33%), while the control group showed the highest (1.86%) at the end of the storage. Active packaging with high-dose ClO2 treatment showed the highest preference value in global appearance, colour and firmness properties. The low- and high-dose active packaging groups had greater firmness, gumminess and chewiness than that of all other treatments. The results from this study showed that active packaging treatment with ClO2 and the ethylene-moisture sachets had a beneficial effect on the quality of strawberries and could be used commercially. Copyright (c) 2010 John Wiley & Sons, Ltd.Öğe The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage(Elsevier Science Bv, 2015) Hayta, Eda; Aday, Mehmet SeckinThe present study was designed to determine the effectiveness of electrolyzed water (EW) prepared at six levels of free available chlorine concentrations (25, 50, 100, 200, 300, 400 mg/L), on postharvest quality attributes of sweet cherry. Cherries were analyzed for various quality parameters, such as gas concentration inside packages, pH, total soluble solid, water activity, weight loss, firmness, color, anthocyanin profile, sensory attributes, and decay rate during 30 d of storage at 4 degrees C. The oxygen (O-2) level reduced sharply during the first five days of storage inside the package of sweet cherries treated with 300 and 400 mg/L EW. However, steady-state gas concentration was formed in the packages of 25 and 50 mg/L EW between 10 and 20 d of storage. Weight losses were about 0.25% in 25, 50 and 100 mg/L EW treated samples while losses were in the range of 0.30-0.37% for other samples after 30 d of storage. The cherries treated with 25 and 50 mg/L EW had lower pH values, total soluble solid contents, and decay rate than control and other treated samples at each storage time. Color values of L* increased with the increment of EW concentration at each sampling time. Cherries treated with 25, 50, and 100 mg/L EW showed higher a* values than other treated and control samples. Cherries treated with 300 and 400 mg/L EW had the lowest cyanidin 3-rutinoside, cyanidin 3-glucoside, and pelargonidin 3-rutinoside content, whereas the highest amount belonged to the cherries treated with 25, 50, and 100 mg/L EW. Mold growth was the main factor in shortening the shelf life of sweet cherries. Electrolyzed water concentrations above 200 mg/L had a negative impact on sensory quality. The overall results indicated that electrolyzed water concentration below 200 m/L combined with passive atmosphere packaging can be used to extend the shelf life of sweet cherry. (C) 2015 Elsevier B.V. All rights reserved.Öğe The effect of simulated vibration frequency on the physico-mechanical and physicochemical properties of peach during transportation(Elsevier, 2021) Dagdelen, Cigdem; Aday, Mehmet SeckinLoss in fresh fruit and vegetables during transportation occurs mainly due to their susceptibility to mechanical damage. The quality loss caused by this damage depends on the shock and vibration frequencies. In this study, the effect of different vibration frequencies (5 Hz, 10 Hz, and 15 Hz) on the physico-mechanical and physicochemical properties of peach was investigated. The parameters such as energy absorption, mechanical hysteresis, and deformation volume were increased whereas mean geometric diameter, surface area, volume, degree of elasticity, deformation energy, and modulus of elasticity were decreased. Regarding physicochemical properties, pH and total soluble solid parameters increased whereas lightness (L*) value of peach decreased. The highest level of damage and mold growth were observed on the peach treated with 15 Hz frequency followed by 10 Hz and 5 Hz, respectively. The effect of all the frequencies on the physico-mechanical and physico-chemical properties of peach was statistically different. The results indicated that the increase in the vibration frequency causes higher mechanical damage in peach.Öğe The efficacy of the combined use of chlorine dioxide and passive modified atmosphere packaging on sweet cherry quality(Elsevier Science Bv, 2015) Colgecen, Ibrahim; Aday, Mehmet SeckinThe efficacy of the combined use of passive modified atmosphere and aqueous chlorine dioxide at various concentrations of 4, 8, 12, 16, 20 and 25 mg/L on physical and chemical quality attributes of sweet cherry was evaluated during a five weeks storage period at 4 degrees C. The results showed that ClO2 treatments at concentrations of 16 and 20 mg/L maintained pH, total soluble solid contents and firmness better than other samples at the end of the storage. Untreated samples and samples treated with 25 mg/L ClO2, had higher weight loss and respiration rate than other treated fruit during storage. Steady-state equilibrium was achieved in the passive modified atmosphere packages of ClO2 treated cherries between the second and the fifth weeks of storage. No significant differences were found between untreated and treated samples except for 25 mg ClO2 treated fruit regarding electrolyte leakage. The L* values of ClO2 treated samples ascended with increasing concentrations of ClO2 at each sampling day. ClO2 treatments significantly affected the redness (a*) values of fruit during storage. ClO2 treatment at the concentration of 25 mg/L had a deleterious effect on cherry color and anthocyanins. The cherries treated with 16 and 20 mg/L ClO2 tended to have higher scores than other treated and untreated samples in all sensory attributes. No mold growth was visually observed during the first two weeks of storage in treated cherries except 4 and 8 mg/L ClO2 treated samples. In summary, our work has led us to conclude that combined use of passive modified atmosphere and ClO2 treatments at a concentrations of 16 and 20 mg/L has potential to maintain the quality of sweet cherry. (C) 2015 Elsevier B.V. All rights reserved.Öğe The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package(Elsevier Science Bv, 2013) Aday, Mehmet Seckin; Caner, CengizOxygen absorbers are one of the most widely used materials in active packaging technology to extend shelf life of fruits. In this paper, effectiveness of two types of oxygen absorbers on quality of fresh strawberries is reported. Gas composition inside package, pH, total soluble solids, electrical conductivity, color, texture, decay incidence, sensory and FT-NIR analyses were performed during 4 weeks storage at 4 degrees C. After two weeks of storage, ATCO-100 (100 mL scavenging capacity) and ATCO-210 (210 mL scavenging capacity) saturated and in the third week of storage, 02 concentration increased to 6 kPa due to the 02 transmitted from outside to the inside package. Loss of total soluble solid, pH and electrical leakage were higher in the control strawberries than packaged with 02 absorbers. Strawberries packaged with oxygen absorbers had significantly higher L* and a* values as compared to control fruits. Absorbers had significant effect on maintaining firmness and mold reduction of strawberry. According to panelists, strawberries exposed to absorbers showed better scores than control for all attributes. FT-NIR spectra gave insightful information about water and carbohydrate content of strawberry. Results of this study confirm that the oxygen absorbers can be used to extend shelf life of fresh strawberry. (C) 2012 Elsevier Ltd. All rights reserved.Öğe Understanding the buying behaviour of young consumers regarding packaging attributes and labels(Wiley, 2014) Aday, Mehmet Seckin; Yener, UgurThis study was conducted in Turkey (the place is the bridge between Europe and Asia) and several factors that might influence the young consumer's behaviour at the point of sale were highlighted. Self-administered questionnaire consisting of 31 questions were filled out by 324 participants. Abig part of respondents (87.34%) were young people between 18 and 25 years of age and majority of the test takers were single (91.05%), whereas only 8.95% of them were married. Relationships and connections between questions were displayed in detail with graphics in a multidimensional space and were analysed with multiple correspondence analysis tests. The results indicated that glass packages attracted the consumers with their protective structure, transparency and healthy nature, whereas plastic and paperboard packages attracted the consumers with their resistance to physical impacts and easy-to-use abilities. The majority of consumers checked the labels to get information; however, consumers indicated that label content was hard to understand. Production, best before dates and ingredients were identified as important information on the labels by consumers. Fat content was chosen as the most important part of labels by female consumers, whereas male consumers were more concerned about the protein content. Participants indicated that low price and special offered products were setting the basis for their unplanned shopping. The obtained results confirmed that packaging attributes and labels were the most important factors that might affect consumers' purchasing behaviours.Öğe Use of microperforated films and oxygen scavengers to maintain storage stability of fresh strawberries(Elsevier, 2012) Kartal, Serkan; Aday, Mehmet Seckin; Caner, CengizThe effectiveness of 2 biaxially oriented polypropylene (BOPP) and 4 biaxially oriented polypropylene microperforated films (MP) of different transmission rates (7 and 9 holes) with and without oxygen scavengers, on storage stability of fresh strawberries were studied. Gas concentration in trays, pH, total soluble solids, surface color (L* and a*), electrical conductivity, sensory acceptance, texture profile and FT-NIR analyses were measured during storage at 4 degrees C. The microperforations and oxygen scavenger significantly affected the maintenance of an optimum gas composition within the package for increasing strawberry storage life and quality. The BOPP group had the greatest total soluble solids reduction from 9.72% to 7.25% and also highest pH changes (3.55-3.81) while MP groups showed the lowest pH change (3.55-3.72) at the end of storage. The MP fruit were firmer than the BOPP fruit, and L* and a* values were also better maintained. At the end of storage, the highest firmness values were obtained in the MP package with 616.35 gf for the 9-hole and 607.28 gf for the 7-hole films, whereas BOPP and BOPP + scavenger values were 421 gf and 448 gf, respectively. FT-NIR can be used for monitoring quality of strawberry nondestructively. Crown Copyright (C) 2012 Published by Elsevier B.V. All rights reserved.
