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Effects Of Different Postharvest Applications On Storage Period And Quality Of Whole And Fresch-Cut Tomatoes

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/jkSsJLnD-1592013-55.pdf


Title : Turkish Bütün ve Taze Doğranmış Domateslerde Farklı Derim Sonrası Uygulamaların Süresi Kalite Üzerine Etkileri
English Effects Of Different Postharvest Applications On Storage Period And Quality Of Whole And Fresch-Cut Tomatoes
German Auswirkungen unterschiedlicher Postharvest Anwendungen On Aufbewahrungsfrist und Qualität des Ganzen und der Fresch-Cut Tomaten


Language : Turkish Turkish



Descriptions : Turkish Bu çalışma 2005 ve 2006 yıllarında Çukurova Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümünde yürütülmüştür. Farklı olgunlukta derimi yapılan bütün ve taze doğranmış Zorro domates çeşidinde farklı uygulamaların muhafaza süresi ve kalite üzerine etkileri araştırılmıştır. Bu amaçla bütün olarak muhafaza edilen domateslerde olgun yeşil ve pembe olum aşamasında derim yapılarak kontrol, 125, 250, 500 ve 1000 nl/l 1-MCP, %2 ve %4 CaCl2 uygulamaları ve modifiye atmosfer paketlerde (MAP) 35 gün süreyle 12°C’de muhafaza edilmiştir. Taze doğranmış domateslerde ise pembe ve kırmızı olum aşamasında derimi yapılarak 100 ppm sodyum hipoklorit içeren solüsyona batırıldıktan sonra ekvatoral olarak yaklaşık 7 mm kalınlığında dilimlenmiştir. İlk ve son dilimler atılarak kalan dilimler %1 ve %2 CaCl2 solüsyonuna batırma, modifiye atmosfer poşetlerde ve hiçbir işlem yapılmadan polystren ambalaj kaplarına yerleştirilerek 2°C’de 14 gün muhafaza edilmiştir. Bütün domateslerde 7 gün, taze doğranmışlarda 2 gün aralıklarla ağırlık kaybı, sertlik/elastikiyet, renk, suda çözünebilir kuru madde miktarı (SÇKM), titre edilebilir asit (TA), SÇKM/TA, etilen miktarı, likopen, klorofil, C vitamini, poligalaktronaz aktivite, indirgen şeker, çürüme, sızan su miktarı belirlenmiştir. Çalışma sonucunda bütün olarak muhafaza edilen domateslerde 500 ve 1000 nl/l 1-MCP uygulamalarının olgunlaşmayı geciktirdiği ve kalite özelliklerini koruyarak meyvelerin muhafaza ömrünü uzattığı belirlenmiştir. Modifiye atmosferde muhafaza edilen domateslerin özellikle ağırlık kaybı ve sertlik yönünden en iyi sonuçları verdiği tespit edilmiştir. Taze doğranmış domateslerde %1 CaCl2 uygulamasının kalite özelliklerinin korunmasında etkili olduğu sonucuna varılırken, çürümenin azaltılmasında modifiye atmosfer paketlemenin en etkili yöntem olduğu belirlenmiştir.
English This study was carried out in Cukurova University Agriculture Faculty Horticulture Department for two years 2005 and 2006. In the research, effects of different applications on storage period and quality factors of fresh-cut and whole tomatoes cv. Zorro harvested at different maturity dates were investigated. For this aim, commodities harvested at mature green and pink mature stages were subjected to treatments control, 125, 250, 500 and 1000 nl/l 1-MCP, 2% and 4% CaCl2 and MAP (Modified Atmosphere Packing). After applications, samples were stored at 12 °C for 35 days. Fresh-cut samples, also harvested at pink and red mature stages, were sliced with a 7 mm thickness after dipping into 100 ppm sodium hypocloride. The slices, discarding the first and the final ones, were immersed into 1% and 2% doses of CaCl2 and stored at 2 °C for 14 days in MAP placed within polystren pots. Weight loss, firmness/elasticity, color, total solible solids (TSS), titretable acid (TA), TSS/TA, ethylene content, lycopene, chlorophyll, vitamin C, polygalactronase activity, reducing sugar, decay and leakage parameters were investigated with the intervals of 7 days for whole and 2 days for fresh-cut samples. At the end of the study, it was found that 500 and 1000 nl/l 1-MCP doses delayed the maturity and prolonged the storage duration keeping quality attributes in whole tomatoes. Beter results in weight loss and elasticity were obtained from modified atmosphere packed commodities. In fresh-cut tomatoes, 1% concentration of CaCl2 was effective upon keeping the quality, while Modified Atmosphere Packing was the best method for diminishing the decay.
German Diese Studie wurde durchgeführt im Cukurova Universität Landwirtschaft Fachbereich Gartenbau Abteilung für zwei Jahre 2005 und 2006. In der Forschung, die Auswirkungen der verschiedenen Anwendungen auf Lagerzeit und Qualitätsfaktoren von frisch-Schnitt und ganze Tomaten CV Zorro geerntet verschiedene Fälligkeiten wurden untersucht. Für dieses Ziel waren Reife grün geerntet und Rosa Reife Stadien einer Behandlungen Kontrolle, 125, 250, 500 und 1000 nl/l 1-MCP unterzogen wurden, 2 % und 4 % CaCl2 und Karte (modifizierter Atmosphäre Verpackung). Nach Anwendungen waren Proben 35 Tage bei 12 ° C gelagert. Frisch-Schnitt-Muster, auch in rosa und rote reife Stadien, geerntet wurden Scheiben mit einer Dicke von 7 mm nach Eintauchen in 100 ppm Natrium Hypocloride. Die Scheiben, Verwerfen der ersten und die letzten waren in Dosen von 1 % und 2 % CaCl2 getaucht und gespeichert bei 2 ° C für 14 Tage in Karte innerhalb Polystren Töpfe. Gewichtsverlust, Festigkeit/Elastizität, Farbe, Trockenrückstand solible (TSS), Titretable Säure (TA), TSS/TA, Ethylen-Inhalt, Lycopin, Chlorophyll, Vitamin C, Polygalactronase Aktivität, Verringerung Zucker, Verfall und Leckage-Parameter wurden mit den Intervallen von 7 Tagen für gesamte untersucht und 2 Tage für frisch-Schnitt Proben. Am Ende der Studie ergab, dass 500 und 1000 nl/l-1-MCP-Dosen verzögert die Reife und verlängert die Speicherung Dauer halten Qualitätsmerkmalen in ganze Tomaten. Beter Ergebnisse beim Abnehmen und Elastizität wurden in modifizierter Atmosphäre verpackt erworben. Rohstoffe. In den frisch geschnittenen Tomaten, 1 % Konzentration CaCl2 war wirksam halten die Qualität, während Änderungsdatum Atmosphäre Verpackung die beste Methode zum Verringern des Zerfalls war.


Keywords : Turkish domates
English tomato
German Tomaten
Turkish 1-MCP
English 1-MCP
German 1-MCP
Turkish taze doğranmış
English Fresh-cut
German frisch-Schnitt
Turkish modifiye atmosfer paketleme
English modified atmosphere packing
German modifizierte Atmosphäre Verpackung
Turkish muhafaza
English storage
German Lagerung


Coverage : Turkey


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2008


Status : Final


Contribute : Role : Author
Date : 2008-06-19
name : Ferhan Küçükbasmacı Sabır
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Bahçe Bitkileri Anabilim Dalı. 01330 Adana - Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1713


Contribute : Role : Undefined
Date : 2013-09-15
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Size : 1754617 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/jkSsJLnD-1592013-55.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Very Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/6853.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi, Tez Koleksiyonu. 01330 Adana.
English Çukurova University Library Thesis Collection. 01330 Adana, Turkey.


Entity : name :
e-mail :
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Purpose : Discipline


Source : English AGRICOLA


Entry : Horticultural Crop Products
Horticultural Crop Products


Description :


Keywords : Turkish derim sonrası uygulamalar
English postharvest processing
Turkish domates işleme
English tomato processing