Bayramiç Beyazı nektarin çeşidinde farklı uygulamaların depolama ve pazarlama kalitesine etkileri
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmayla Bayramiç Beyazı meyvesinin kalitesinin korunması ve depolama süresinin uzatılmasıyla pazarda daha fazla yer alması hedeflenmiştir. Bu amaç kapsamında uygun şartları sağlayan meyveler hasat edilerek 0ºC sıcaklık ve %90-95 oransal nem içeren soğuk depoda; herhangi bir uygulama yapılmadan plastik kasalar içerisinde (kontrol), düşük yoğunluklu polietilen (LDPE) ambalaj (MAP I) içerisinde, özel su buharı geçirgenliğine sahip (polipropilen + ethylvinilin) LDPE (MAP II) ambalaj materyali içerisinde son olarak MAP I ve MAP II uygulamalarına ek ambalaj içerisine yerleştirilen etileni absorbe edici özelliği bulunan Ethylene sached uygulamalarına tabi tutularak modifiye atmosfer (MA) koşullarında 50 gün süreyle muhafaza edilmiştir. Muhafaza süresince 25 gün aralıkla bazı meyve özellikleri incelenmiş, MAP ambalajlar içerisindeki O2, CO2 ve içsel etilen sentezi ölçülmüştür. Bulgularımıza göre; farklı MAP koşullarında meyvelerin yaşlanmalarının kontrol meyvelere göre daha geciktirildiği sonucuna varılmıştır. İncelenen kalite parametreleri bakımından uygulamalar bazında en iyi sonuç içerisine etilen absorbantı konulan özel geçirimli LDPE (Polipropilen + Ethylvinilin) torbalar içerisinde muhafaza edilen meyvelerde saptanmıştır. Sonuç olarak; Bayramiç Beyazı meyveleri 0oC sıcaklık ve %90 oransal nem koşullarında açıkta 25-30 gün depolanırken, MAP II uygulaması ile depolama süresini 50-60 güne uzatmak mümkün olmuştur. Anahtar sözcükler: Bayramiç Beyazı, Nektarin, MAP, Depolama, Kalite.
The aim of this study is to protect the quality of Bayramic Beyazı nectarines and to take more places in the market by extending the storage period. For this purpose, the fruits that meet the appropriate conditions are harvested and stored in cold storage with 0°C temperature and 90-95 % relative humidity; in plastic boxes without any treatment (control), in low density polyethylene (LDPE) packaging (MAP I), in LDPE (MAP II) packaging material with special water vapor permeability (polypropylene + ethylvinylin) and finally ethylene sached which is ethylene absorptive property placed in the package in addition to MAP I and MAP II treatments was stored in modified atmospheric conditions for 50 days. During the storage period, some fruit characteristics were examined at 25 days intervals, O2, CO2 and internal ethylene synthesis in the MAP packages were measured. According to the results obtained, the aging of the fruits was delayed compared to the control fruits in different MAP conditions. In terms of the quality parameters examined, the best results on the basis of the treatments were found in the fruits with special permeable LDPE (Polypropylene + Ethylvinylin) bags containing ethylene absorbency. As a result, it was determined that it is possible to extend the storage period to 50-60 days by treatment of MAP II while Bayramic Beyazı fruits were stored for 25-30 days at 0°C and 90% relative humidity conditions. Keywords: Bayramiç Beyazı, Nectarine, MAP, Storage, Quality.
The aim of this study is to protect the quality of Bayramic Beyazı nectarines and to take more places in the market by extending the storage period. For this purpose, the fruits that meet the appropriate conditions are harvested and stored in cold storage with 0°C temperature and 90-95 % relative humidity; in plastic boxes without any treatment (control), in low density polyethylene (LDPE) packaging (MAP I), in LDPE (MAP II) packaging material with special water vapor permeability (polypropylene + ethylvinylin) and finally ethylene sached which is ethylene absorptive property placed in the package in addition to MAP I and MAP II treatments was stored in modified atmospheric conditions for 50 days. During the storage period, some fruit characteristics were examined at 25 days intervals, O2, CO2 and internal ethylene synthesis in the MAP packages were measured. According to the results obtained, the aging of the fruits was delayed compared to the control fruits in different MAP conditions. In terms of the quality parameters examined, the best results on the basis of the treatments were found in the fruits with special permeable LDPE (Polypropylene + Ethylvinylin) bags containing ethylene absorbency. As a result, it was determined that it is possible to extend the storage period to 50-60 days by treatment of MAP II while Bayramic Beyazı fruits were stored for 25-30 days at 0°C and 90% relative humidity conditions. Keywords: Bayramiç Beyazı, Nectarine, MAP, Storage, Quality.
Açıklama
Fen Bilimleri Enstitüsü, Bahçe Bitkileri Ana Bilim Dalı
Anahtar Kelimeler
Mühendislik Bilimleri, Engineering Sciences, Ziraat
